Ingredients Archives: salt

Lebanese Lemon-Parsley Bean Salad

Lebanese Lemon-Parsley Bean Salad
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A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious!
Servings Prep Time
6 cups 15 minutes
Servings Prep Time
6 cups 15 minutes
Lebanese Lemon-Parsley Bean Salad
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A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious!
Servings Prep Time
6 cups 15 minutes
Servings Prep Time
6 cups 15 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. 1) In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint). 2) Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly. 3) Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers should keep well, covered and refrigerated, for several days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.
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Pico de Gallo

Pico de Gallo
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In Mexican cuisine, pico de gallo, also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, fresh serranos, salt, and lime juice.
Servings Prep Time
10 Servings 10 Minutes
Servings Prep Time
10 Servings 10 Minutes
Pico de Gallo
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In Mexican cuisine, pico de gallo, also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, fresh serranos, salt, and lime juice.
Servings Prep Time
10 Servings 10 Minutes
Servings Prep Time
10 Servings 10 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
  2. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
  3. Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
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Roasted Cauliflower, Baby Kale and Cucumber Salad

Cauliflower, Baby Kale and Cucumber Salad
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Roasted cauliflower, cucumber, and fresh kale come together in a quick salad recipe
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Cauliflower, Baby Kale and Cucumber Salad
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Roasted cauliflower, cucumber, and fresh kale come together in a quick salad recipe
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender.
  2. n large bowl, whisk lemon juice, olive oil salt, and pepper. Toss kale with dressing. Let stand at least 5 minutes. Then add cucumber toss a second time.
  3. To kale, add cooked cauliflower, onion and toasted pine nuts. Toss until well combined. Chill as needed
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Crustless Sweet Corn and Zucchini Pie

Crustless Sweet Corn and Zucchini Pie
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This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it’s the perfect way to enjoy summer produce!
Servings Prep Time
8 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
45 Minutes
Crustless Sweet Corn and Zucchini Pie
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This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it’s the perfect way to enjoy summer produce!
Servings Prep Time
8 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Preheat the oven to 375 degrees. Heat the oil in a large, deep skillet over medium-high heat. Add the zucchini and saute. Add bell pepper, then corn to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
  2. Once the mixture has cooled for a few minutes, stir in the cilantro, salt, and cheese. Line a pan with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
Recipe Notes

It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. Also, there was a little extra watery-ness (about 2 tablespoons) in the bottom of my pan when I sliced it, but the pieces held together perfectly so NBD. I think the moisture could be prevented by just being a little more patient before cutting.

I sprinkled mine with fresh herbs (parsley and cilantro) like I always do on everything. Basil would also be yummy.

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Pressure Cooker Chicken Cacciatore

Pressure Cooker Chicken Cacciatore
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Servings Prep Time
6 Servings 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
6 Servings 20 Minutes
Cook Time
15 Minutes
Pressure Cooker Chicken Cacciatore
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Servings Prep Time
6 Servings 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
6 Servings 20 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in to batches. Transfer the chicken to a plate and set aside.
  2. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.
  3. Put the sauteed vegetables into a pressure cooker. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomato paste, then tomatoes with their juice, broth, capers and oregano.
  4. Place a steamer stand in the pressure cooker and stack the chicken pieces on the stand. Cover and pressure cook for 10-15 minutes. Use the natural release method.
  5. Remove the chicken with tongs and set aside. Stir in the peas and carrots. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the vegetable mixture and sauce over the chicken, then sprinkle with the basil and serve.
Recipe Notes

Serve the sauce and chicken over noodles or serve with rice.  The peas and carrots are optional but add texture and flavor to this dish.  Experiment with adding more vegetables like Brussel sprouts and cauliflower being careful to not over cook them.

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Chili Relleno Casserole

Chili Relleno Casserole
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Servings Prep Time
8 Servings 30 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 Servings 30 Minutes
Cook Time
45 Minutes
Chili Relleno Casserole
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Servings Prep Time
8 Servings 30 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 Servings 30 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
  2. Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.
Recipe Notes
Recipe says 8 servings, but we got 12 out of each 9” x 13” pan. Also we used a lot less cheese than the recipe calls for.

 

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Mexican Rice

Mexican Rice
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Works in a spot or a rice cooker too
Servings
20
Cook Time
20 minute
Servings
20
Cook Time
20 minute
Mexican Rice
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Works in a spot or a rice cooker too
Servings
20
Cook Time
20 minute
Servings
20
Cook Time
20 minute
Ingredients
Servings:
Units:
Instructions
  1. Fry the onions with rice til brown add the garlic and fry 30 seconds longer add the water, tomato paste and diced bell cover and reduce to a low boil for 20 minutes
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Chili Con Carne

Chili Con Carne
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A lot of you have asked me what the ingredients were for the Chili recipe I made for the Super Bowl event at the Bay View. I forget where I originally found it but it always worked for me, so here it is. Quantities can vary according to your tastes. The black beans are what makes this chili great in my opinion.
Servings
30 Servings
Servings
30 Servings
Chili Con Carne
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A lot of you have asked me what the ingredients were for the Chili recipe I made for the Super Bowl event at the Bay View. I forget where I originally found it but it always worked for me, so here it is. Quantities can vary according to your tastes. The black beans are what makes this chili great in my opinion.
Servings
30 Servings
Servings
30 Servings
Ingredients
Servings: Servings
Units:
Instructions
  1. Heat a large stock pot over medium-high heat. Brown the New York Strip Steak cubes set aside. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Return the New York Strip Steak cubes to the pot. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits (optional), bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  2. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  3. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese. Good luck.
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Shepherds Pie

Shepherds Pie
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This recipe is what could be served on the Ranee Railways in India. Ranee is the fastest train in India and is the "Queen" of travel.
Servings
4 Servings
Servings
4 Servings
Shepherds Pie
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This recipe is what could be served on the Ranee Railways in India. Ranee is the fastest train in India and is the "Queen" of travel.
Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Units:
Instructions
  1. cook the lamb or beef, or a combination with a little salt, and drain the fat
  2. Add the onion-tomato masala gravy and add flour if needed needed to thicken
  3. transfer the lamb to a baking dish or aluminum tray and let rest or you can let rest in a cast iron skillet that you used to cook it in.
  4. Make the baked potatoes, then drain mash and add butter
  5. Add frozen peas and carrots to the top of the lamb mixture. Cover completely
  6. Fill a plastic bag with the potato mixture and squeeze mashed potatoes onto the top covering all the vegetables
  7. Cover the mashed potatoes almost completely with the sharp white cheddar cheese.
  8. Bake at 375 f for 30 minutes or until the potato mixture looks browned
  9. Remove and let it rest 15 minutes before cutting and serving
Recipe Notes

Concept:

4 layers

Bottom: Lamb with onion and tomato masala
Middle: Peas and carrots (no need to defrost)
Near top: Mashed potato
Very Top: Sharp white cheddar cheese.

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Winter Oven Beef Stew

Winter Oven Beef Stew
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This is a great cold-weather meal,“ says Bettina Turner from Kernersville, North Carolina. “I love it because everything‘s in one pot
Servings Prep Time
6 Servings 20 Minutes
Cook Time
2.5 Hours
Servings Prep Time
6 Servings 20 Minutes
Cook Time
2.5 Hours
Winter Oven Beef Stew
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This is a great cold-weather meal,“ says Bettina Turner from Kernersville, North Carolina. “I love it because everything‘s in one pot
Servings Prep Time
6 Servings 20 Minutes
Cook Time
2.5 Hours
Servings Prep Time
6 Servings 20 Minutes
Cook Time
2.5 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. 1. In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add beef, a few pieces at a time, and shake to coat. Save any remaining flour mixture.
  2. 2. In a Dutch oven, cook the beef, onion and garlic in oil over medium-high heat until meat is browned. Stir in reserved flour mixture until blended. Gradually stir in the broth, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours.
  3. 3. Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving. Yield: 6 servings.
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