June 26, 2014
Saucy Kidney Beans And Rice
Florence
Course Main
Cuisine Ameican
- 1 cup uncooked long grain white rice
- 2 - 16 oz cans red kidney beans plus 2 cans water
- 8 oz cooked smoked sausage chopped
- 1 small onion diced
- 1/2 tsp any Creole seasoning blend
- 1/4 tsp hot sauce
- 1/4 tsp cayenne pepper
- 1/8 tsp black pepper
Cook rice according to package directions.
Add all remaining ingredients into a large saucepan over low heat and simmer for 25 to 30 minutes.
Add cooked rice to kidney bean mixture.
Stir until rice is mixed in well.
Serve.
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June 7, 2014
Black Bean And Corn Quinoa Toss
Florence
Course Salad
Cuisine Mexican
- 2 -15 oz cans black beans rinsed and drained well
- 4 cups fresh or frozen corn kernels
- 1 pint grape or cherry tomatoes quartered
- 2 cups cooked quinoa
- 1 small red onion finely diced
- 1/2 cup chopped fresh cilantro
- 1 ripe avocado pitted, peeled, and diced
- 1 Tbsp olive oil
- 2 lemons juiced
- sea salt to taste
In glass bowl mix together black beans, corn, tomatoes, quinoa, onion cilantro and avocado.
Whisk together olive oil and lemon juice.
Add to the salad bowl and toss to coat well.
Sprinkle with salt.
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January 28, 2010
Summer Vegetable Bowl
Florence
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Vegetables
Cuisine American
- 4 bacon slices
- 1 small white onions
- 1 green pepper - diced
- 2 cups hot water
- 1 pound green beans
- 8 oz corn
- 1 tablespoon salt
- 2 teaspoons sugar
- 1/4 teaspoon pepper
- 6 small zucchini - 1" chunks
- 5 celery stalks - 1" slices
- 1 large tomato - cut in wedges
In 6-quart Dutch oven over medium heat, fry bacon until crisp; pat dry with paper towels.
Saute onions and green pepper; cook until golden;.
Add hot water and next 5 ingredients green beans, corn, salt, sugar and pepper.
Bring boiling; reduce heat, cover and simmer for approximately 10 minutes.
Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
Arrange veggies on large platter and crumble bacon over top.
Garnish with tomato wedges.
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January 24, 2010
Summer Vegetable Casserole
Florence
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 50 minutes mins
Course Vegetables
Cuisine American
- 1 1/2 cups green beans -- sliced in 2"pieces
- 1 1/4 cups medium bow tie pasta -- about 3 ounces
- 1 medium yellow summer squash -- cut 1 1/2cups
- 1 cup sliced mushrooms
- 1 medium onion -- chopped
- 3/4 teaspoon dried basil -- crushed
- 1 teaspoon dried oregano -- crushed
- 1 tablespoon margarine or butter
- 1 tablespoon all purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup milk
- 1/4 cup shredded process swiss cheese
- 3 teaspoons dijon mustard
- 3 plum tomatoes -- diagonally sliced about 1 cup
- 1/2 cup soft bread crumbs
- 2 tablespoons grated Parmesan cheese
In a saucepan cook green beans, covered, in salted boiling water for approximately 5 minutes.
Add pasta.
Return to boiling and boil cook 5 minutes more or till vegetables and pasta are tender.
Drain.
Set aside.
Cook mushrooms, onion, basil, and oregano in hot butter till tender.
Stir in flour, salt, and pepper.
Add milk.
Cook and stir till bubbly
Stir in Swiss cheese, and mustard.
Cook for about 1 minute more.
Gently toss cheese sauce with pasta vegetable mixture.
Add tomatoes; toss gently.
Sprinkle with bread crumbs and Parmesan cheese
Bake in a 400°F oven 20-25 minutes or till hot
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