Asian-spiced TVP and beans Put one cup of dried beans (half and half navy and red beans or any other combo- I used Anasazi and black, and cooked them separately at first so the colors stayed distinct) in a pot of water, bring to a boil, boil five minutes, turn off heat, cover, and let […]
This is another I copied from another source, but it was years ago and I no longer recall where. SALAD WITH CHICK-PEAS Serves: 6 or more This appealing mix of steamed vegetables and chickpeas is adapted from a classic southwestern recipe. 2 small yellow summer squashes 2 cups fresh string beans, cut into l-inch pieces […]
Corn bean salad 1 – can (12 oz) corn, drained 1 – can (15 oz.) black beans, rinsed and drained 1½ – cups celery, chopped ½ – cup green onion, chopped ¼ – cup cilantro, chopped 1 – can (14oz) Salsa ¼ – cup wine vinegar dressing In a large bowl combine corn, black beans, […]
One of my favorite recipe websites is Meals For You. What I like about it is that I can search for recipes by ingredients, nutritional level (including low-carb) and prep time. Then I can adjust the size of the recipe with a click of a button or two. Once I’ve chosen several recipes, I can […]
There are a number of surprises with this chili- one of the first is that it’s an amazingly delicious vegetarian chili. (If you don’t want vegetarian, you can add meat- leftover BBQ chicken is fabulous). But there are other surprises, too- some secret bites of something oddly sweet and tasty which sounds strange, but actually […]
Three Bean Salad (add some bacon, sausage, or bits of cooked pork for a more filling salad) for 12 cups of salad: 8 cups cooked, drained black beans 1 1 /2 cups chopped, blanched green beans 4 cups cooked, drained white beans 1/2 cup diced red onion Combine all. Toss with this dressing: 2/3 cup […]
Original recipe: Crockpot Honey Lentils My Directions for the 15 year old cook:Honey LentilsPut 1 1/2 cups lentils in a colander and rinse them well. Put them in the crockpot. Add:–3 cups water–1/2 red onion, diced (use a regular onion if we don’t have red)–1 cup of broccoli slaw–1 tsp salt–1 tsp dried mustard (it’s […]
This is a versatile main dish that stretches the meat, is a one skillet meal, and also makes a good make ahead freezer meal.For 8 servings:Quickly brown, but do not cook through, 1 1/2 pounds of diced chuck steak or another cheaper cut of meat*, in oil, remove meat with slotted spoon and set aside.Add:2 […]
Lentil sprouts are cheap, tasty, and delicious in salads in place of lettuce. To make sprouts I put about 1/8 of a cup of lentils (you can use the ones you buy at the grocery store) in a large, wide mouth jar (a canning jar about the size of a mayonaisse jar). I fill it […]
Saute in large pan: 1/4 cup fat (butter, coconut oil, fat from other meat you’ve cooked, lard…)3/4 cup chopped celery3/4 cup diced onion Add:6 cups of water or a bone broth you’ve made previously, or add a few bones from other cooking to the water3/4 cup lentilscook 20 minutes. Add:1 quart canned tomatoes3/4 cup barley, brown […]
