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Post by April B. on Jun 19, 2003 8:53:44 GMT -6
Red Peppers Stuffed with Herbed Cheese 3 red bell peppers, cut crosswise in half, seeds removed 1 1/2 cups of fresh farmhouse cheese or cottage cheese, drained 2 eggs, beaten 1/2 cup minded fresh basil 1/2 cup chopped fresh Italian parsley 1/2 teaspoon salt 1/2 teaspoon fresh-ground black pepper 1. Preheat the oven to 350 degrees. Lightly oil a baking sheet. Trim each pepper half so it will sit squarely on the baking sheet; do not cut all the way through the skin. Transfer the peppers to the baking sheet. 2. Stir together the cheese, eggs, basil, parsley, salt, and pepper in a bowl. Spoon the filling into the peppers to a level about 1/2 inch from the top. Bake the peppers, uncovered, for 20 minutes, or until the filling is browned on top. Remove from the oven, carefully transfer with a spatula to a serving platter or individual plates, and serve hot. Serves 6. Very easy to make
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Post by April B. on May 29, 2003 12:14:54 GMT -6
Corn Fritters 16 oz can whole kernel corn 2 cups all-purpose flour 1 cup bacon crumbs 1 large onion, minced 3 large eggs 1/2 cup sugar peanut oil for deep-frying In deep fryer get peanut oil piping hot. While oil is heating, in a large bowl combine other ingredients. Drop by tablespoonfuls into hot oil. When brown and crispy remove and place in a bowl that has been lined with paper towels. ;D
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Post by April B. on May 29, 2003 11:29:14 GMT -6
Vidalia Onion Relish Ingredients: 3 large Vidalia Onions 12 red bell peppers 12 green bell peppers 1 hot pepper Preparation: Chop all very fine. Put into boiling water and boil for 20 minutes. Drain. Pour boiling water over contents of pot and boil again for 15 minutes; drain and add: 1 Tbsp salt 1 cup brown sugar 1 quart white vinegar Boil 10 minutes and jar and seal while hot.
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Post by April B. on Apr 14, 2003 14:17:37 GMT -6
Dirty Potatoes 2 lbs. frozen hash browns 1 can French onion soup 1 can cream of celery soup 1 small onion, diced 1 cup sour cream 1 cup shredded cheese Mix all ingredients in a large bowl. Pour into a 9 x 13 casserole dish. Bake at 350 degrees for about 1 to 1 1/2 hours until potatoes are tender.
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Post by April B. on Apr 14, 2003 14:15:06 GMT -6
Chopped Zucchini (Calabacitas Picadas) 3 Tbs (45 ml) vegetable or corn oil 1 medium onion, finely chopped 1-3 cloves garlic, finely chopped 1 lb (450 g) small zucchini (courgettes), cut into 1/2-inch (1 cm) dice 3 tomatoes, peeled, seeded, and chopped 1 sprig cilantro (coriander) 1-2 jalapeno peppers, seeded and chopped Salt and freshly ground pepper to taste Heat the oil in a pan over moderate heat and saute the onion and garlic until tender but not brown, about 10 minutes. Add the remaining ingredients and simmer covered over very low heat until the zucchini are tender, about 30 minutes. Serves 4 to 6.
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Post by April B. on Apr 14, 2003 13:41:49 GMT -6
Sour Cream Cucumbers Ingredients: 1/2 teaspoon of salt 1 tablespoon of sugar 2 tablespoons of cider vinegar 1 cup of sour cream 2 tablespoons of chopped chives 2 tablespoons of chopped, fresh dill 1 teaspoon of celery seed 2 unpeeled cucumbers Dissolve the salt and sugar in the vinegar; add the sour cream and stir until smooth. Add the chives, dill, and celery seeds. Slice the cucumbers paper thin, and combine with dressing. Chill 1 hour or more.
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Post by April B. on Mar 25, 2003 15:14:46 GMT -6
Cajun Okra Stew 6-7 fresh large tomatoes 1 can lima beans 1 can blackeye peas 1 cup fresh chopped okra 1 onion, chopped 2-3 cloves garlic, chopped 1 tablespoon cajun seasoning pepper and salt to taste 1-2 tsp olive oil Directions: Heat olive oil in a large stew pot. Add chopped onions and garlic and saute for 2-3 minutes. Add chopped tomatoes, lima beans, blackeye peas and cajun seasoning. Bring to a boil, stir well, then reduce heat and simmer on low for 30 minutes, stirring occasionally. If the stew gets too thick add water as needed. Add chopped okra, stir well. Simmer for another 15 minutes. Serve over brown rice.
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Post by April B. on Mar 25, 2003 15:13:39 GMT -6
24 Hour Tangy Cole Slaw
1 1/2 cups vinegar 3/4 cup granulated sugar 1 tbs. powdered mustard 1 tsp. salt 1 cup vegetable oil 1 large head of cabbage 2 carrots 2 medium onions
Bring vinegar, sugar, mustard and salt to a boil. Remove from heat and stir in oil. Shred cabbage and carrots. Finely chop onions. Pour hot mixture over cabbage, carrots and onions. Mix and cover. Refrigerate overnight.
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Post by April B. on Mar 25, 2003 9:33:20 GMT -6
Stewed Turnips
8 to 10 turnips 1 tsp. garlic 1 tbsp. butter 1 lg. onion, chopped Salt & pepper to taste 1 tsp. parsley Boil peeled and cubed turnips until tender. Sauté onions in butter until clear. Add garlic, parsley and drained turnips. Cook until soft.
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Post by April B. on Mar 25, 2003 9:32:08 GMT -6
Fried Dill Pickles
1 cup cornmeal 2 egg beaten 2-1/4 cups flour 1 cup milk 1 Tbs. Worcestershire sauce 1/2 tsp. Tabasco 1 tsp. salt 3/4 tsp. pepper 1/4 tsp. Mrs. Dash 1/4 tsp. Garlic Powder 3/4 tsp. Cayenne Pepper 1 qt. sliced dill pickles Vegetable Oil salt & pepper
Combine 2 eggs, 1/4 cup flour, milk, Worcestershire sauce, Tabasco, cayenne pepper Mrs. Dash, and Garlic Powder; stirring well. Set aside. Combine cornmeal, 2 cups flour, salt, and pepper: mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350 degrees until golden brown. Drain. Salt and Pepper to taste. Also works great with peppercorns.
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Post by April B. on Mar 25, 2003 9:30:56 GMT -6
French Fried Turnips
4 medium turnips 2 Tbsp olive oil 1/4 cup grated parmesan 1 tsp chopped rosemary Salt and pepper
Preheat oven to 450. Cut turnips into 1/2” sticks and toss in a bowl with olive oil, parmesan, rosemary, and salt and pepper to taste. Spread turnips out on an oiled sheet pan, and bake until golden, about 20 minutes.
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Post by April B. on Mar 25, 2003 9:27:51 GMT -6
Bourbon Yams 1 (29 oz) can whole sweet potatoes, drained and cut into 1/2 inche slices 3 Tbsp butter or margarine, melted 3 Tbsp brown sugar 3 Tbsp orange juice 3 Tbsp bourbon 1/4 tsp ground cinnamon 1/8 tsp ground cloves 1/8 tsp ground nutmeg 1/4 tsp chopped pecans, toasted Place sliced potatoes in a lightly greased 8 inch square dish. Combine butter and next 6 ingredients; pour over potatoes. Sprinkle with pecans. Bake at 350 degrees for 25 minutes or until thoroughly heated. Makes 4 servings Note: You can substitute 3 medium size fresh sweet potatoes (about 1 1/2 lbs) for canned sweet potatoes. Cook potatoes in boiling water to cover for 30 - 45 minutes or until tender. Let potatoes cool to touch; peel and slice.
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Post by April B. on Mar 18, 2003 8:02:35 GMT -6
Chitterlings Site Forum Posted By: lindah Date: Monday, 17 March 2003, at 3:19 p.m. www.chitterlings.comCarolina Slaw 1 large head of cabbage, finely chopped 1 medium bell pepper, finely chopped 1 medium sweet onions, finely chopped 2 carrots, grated Dressing 1 cup sugar 1 teaspoon salt 2/3 cup vegetable oil 1 teaspoon dry mustard 1 teaspoon celery seed 1 cup cider vinegar Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl. In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled. Enough slaw for 8 to 10 servings.
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Post by April B. on Mar 17, 2003 13:10:32 GMT -6
Southern Style Mustard Greens Makes 4 servings. 1/2 pound lean ham, or other pork, cubed 2 cups water 2 pounds mustard greens 1/2 teaspoon salt crumbled bacon Wash mustard greens 3 or 4 times in fresh water to clean. Drain each time. Fry ham until chunks are brown. Transfer cooked ham to large pot; add mustard greens and salt; bring to boil. Cover; reduce heat and simmer 1/2 hour or until greens are tender. Drain and save pot liquor to serve with greens or add to soups and stews for additional flavor. Garnish with bacon.
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Post by April B. on Mar 17, 2003 13:08:57 GMT -6
Quick Scalloped Tomatoes
4 cups ripe tomatoes, peeled, quartered and seeded 3/4 teaspoon salt 2 tablespoons sugar 1/2 teaspoon black pepper 1 cup soft bread crumbs 1 tablespoon bacon drippings 2 strips cooked bacon, crumbled 1 tablespoon chopped onion 1 cup grated sharp cheese
Mix all ingredients together and place in a greased medium casserole dish, reserving 1/3 cup cheese. Sprinkle the remaining cheese on top of mixture. Bake in 350 degrees F oven for 20-25 minutes. Yield 4-6 servings.
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Post by April B. on Mar 17, 2003 10:29:52 GMT -6
Raw Broccoli and Cauliflower Salad with a Creamy Ranch Sauce 3/4 cup buttermilk 3/4 mayonnaise 1/2 tsp. salt 1/4 tsp. black pepper pinch of sugar, squeeze of lemon juice 2-3 Tb. minced fresh parsley (fresh is important, not dried) 1-2 minced garlic cloves 1-2 Tb. grated or dried onion assorted dried herbs, no more than 1/2 tsp. each: tarragon, oregano, dill 1/2 med. head Broccoli , broken up 1/2 med. head Cauliflower, broken up Combine first 9 ingredients and let it chill an hour before adding Broccoli and Cauliflower. Add the Broccoli and Cauliflower and toss. Note: This sauce will be quite thick and can be diluted with additional buttermilk to make a thinner dressing. The sauce is really tasty as a dip with potato chips The sauce or dip will lasts about a week in the fridge.
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Post by April B. on Mar 17, 2003 8:38:59 GMT -6
Fried Dill Pickles www.chitterlings.comPosted By: Lil Date: Saturday, 15 March 2003, at 8:12 a.m. I fixed some of these yesterday for us to snack on. They were so good. 1 1/2 cup cornmeal 2 egg beaten 2 1/4 cups flour 1 cup milk 1 tsp. salt 3/4 tsp. pepper 1 Tbsp. Worcestershire sauce 1/2 tsp. Garlic Powder 1 tbs.. Cayenne Pepper 1 qt. sliced dill pickles Vegetable Oil salt & pepper 1/2 tsp. Louisiana hot sauce or MORE Combine 2 eggs, 1/4 cup flour, milk, Worcestershire sauce, hot sauce, cayenne pepper and Garlic Powder.. stirring well. Set aside. Combine cornmeal, 2 cups flour, salt, and pepper... mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350 degrees until golden brown. Drain. Salt and Pepper to taste.
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Post by April B. on Mar 12, 2003 12:51:09 GMT -6
Sweet Soul Succotash (makes 3-4 servings) 1 cup whole kernel corn 1 cup lima beans 2 tablespoons butter 1/2 cup broth or cream salt & pepper, to taste Melt butter in a saucepan over medium heat and sauté corn until it begins to brown, but take care not to burn the butter! Add remaining ingredients and simmer until tender (about 15-20 minutes). Note: You can use frozen or canned corn, but I prefer to use fresh. If you choose fresh corn, just shuck and cut kernels from the ear, using a sharp knife. If you use canned corn, drain the liquid before sautéing, but you can save it for use in place of the broth in step two. Be careful, most canned corn has added salt, so be sure to adjust accordingly. Lima beans can be purchased in several forms, including frozen, dried and canned -- I like to use frozen. If you are planning to use dried beans, be sure to soak them overnight and cook them according to the package directions before using in this recipe. If you choose canned beans, drain and discard the water.
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Post by April B. on Mar 5, 2003 10:20:02 GMT -6
Fried Green Tomatoes Mix half flour and half cornmeal on a plate and season to your liking. Scramble an egg in a bowl, and season it to your taste. Slice the green tomatoes (not too thin) and place them in the scrambled egg. Then, place them on the plate covering both sides with the seasoned flour and cornmeal. Put about an inch of canola oil in a skillet and brown on both sides. About five minutes on each side.
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Post by April B. on Feb 21, 2003 13:06:54 GMT -6
Southern Collard Greens with Ham Hocks Ingredients 5 large ham hocks (with plenty of meat) 2 to 3 large bunches of collard greens 1/2 to 1 teaspoon sugar (some use to cut the tartness of the greens, I don't) Directions Wash the ham hocks well and place them in a heavy large pot with enough water to cover them. Cook for about 1-1/2 hours before adding collard greens. Remove when done and put in bowl, covered. Carefully separate the collard greens; remove stems so that only beautiful leaves are left. Wash and rinse until water runs clean (no dirt or grit left in sink). Tear or cut leaves into small pieces and drop into ham liquid which should be boiling gently. Add collards; as they cook down, add more collards. Sprinkle the collards with one tablespoon of sugar, if desired. Cover pot and simmer for at least 2-3 hours, stirring frequently and adding water as necessary to prevent collards from sticking to pot. When collards are done, put ham hocks on top and heat through. (May be serves with these condiments: vinegar, hot sauce, sliced tomatoes and onions, cornbread, black-eyed peas, candied sweet potatoes, etc.) ;D
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Post by April B. on Feb 21, 2003 10:54:42 GMT -6
Quick Chickpea Curry Ingredients: can chickpeas, drained 1 tsp hot curry powder 5 cloves garlic, finely chopped 1 green chillie, finely chopped fresh coriander, chopped olive Oil for frying Directions: Heat the oil in a wok or frying pan and add the garlic. Fry on a medium heat for a few seconds and then add the chillie. Continue to fry for 30 seconds, stirring. Add the chick peas and curry powder and mix well. Fry for about 5 minutes, adding a little water if too dry. Stir in the coriander and remove from heat. Serve. Serves: 1-2 Preparation time: 10 mins
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Post by April B. on Feb 21, 2003 10:49:29 GMT -6
Lebanese Tomato Salad (Fatoush) Ingredients: 4 tomatoes 1/2 cucumber 2 cloves garlic 1/8 cup green onions dash of salt juice of 1 lemon 1 tbsp oil of choice (I use flaxseed or olive oil) 1/4 cup fresh mint 1/8 cup fresh parsley toasted or stale pita bread Directions: Chop tomatoes, cucumber, green onions and herbs. Pound garlic and salt together to form a paste. I use a pestle and a mortar. Mix garlic/salt and chopped ingredients. Add oil and toss. Add lemon juice and toss. Salad will be very juicy. Just before serving, tear pita into bite size pieces and toss with salad. Bread will soak up juices. Serves: 4
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Post by April B. on Feb 20, 2003 11:00:43 GMT -6
RYZI ME ARAKA (RICE & PEAS) Serving Size 6 Vegetables, Vegetarian 1 Tbs. Olive oil 1 Onion,finely chopped 1 c. Uncooked rice 1 pkg. Frozen peas (16 oz) Salt to taste Pepper to taste 2 1/2 c. Hot water 1. Heat the oil in a medium-size heavy saucepan. Saute the onions until tender. 2. Add the rice and stir until all grains are well-coated. Add peas, salt and pepper (you may want to use less salt if you plan to use vegetable broth), and stir. Add hot water or broth, bring to a boil and cook over low heat for 25 minutes. makes four to six servings. Nutritional analysis per serving: 150 calories, 5 grams protein, 3 grams fat, 32 grams carbohydrate.
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Post by April B. on Feb 20, 2003 10:51:15 GMT -6
SWEET RICE DUMPLINGS Serving Size 9 Breakfast, Vegetarian 3 c. Water 1 1/2 c. Sweet brown rice, uncooked 1 Pinch Sea salt 3/4 c. Raisins 3/4 tsp. Cinnamon 2 1/2 c. Shelled walnuts The Japanese call these rice dumplings obagies. DIRECTIONS: Bring water to boil in a 2-quart saucepan. Add rice and salt, cover and reduce heat to medium. Cook for one hour. (Check to see if more water must be added to prevent sticking.) Remove from heat and let cool for 5 minutes. Preheat oven to 350 degrees F. Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill. (If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl.) Repeat with remaining rice, raisins and cinnamon. Place walnuts on a baking sheet and roast in oven and let cool. Coarsely grind or finely chop walnuts. Measure rice ito 2 1/2 tablespoon portions. Moisten hands and shape dumplings. Roll each dumpling in walnuts to coat. Serve immediately. Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g carb, 21 g fat, 0 mg chol, 36 mg calcium HINTS: To speed up cooking process, place rice in a pressure cooker with 2 1/4 cups of water and cook for 40 to 45 minutes. Remove from heat and let cool until pressure goes down. Dumplings can be stored in the refrigerator for several days. Reheat in oven when ready to serve. ;D
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Post by April B. on Feb 20, 2003 10:46:46 GMT -6
Vegetable Rice Pancakes Vegetables, Side dish, Vegetarian 6 servings 3 c. Cooked brown rice 1 c. Grated carrots 1/2 c. Finely chopped onions 1/4 c. Snipped fresh parsley 1 Garlic clove; minced 1 tsp. Salt 1/4 tsp. Ground black pepper 2 Eggs, beaten 1/2 c. Whole wheat flour OR all-purpose flour 1/4 c. Vegetable oil Combine all ingredients except oil. Form into 12 thin patties, pressing firmly with hands. In large skillet, cook patties in heated oil until brown, turning once. Serve with dairy sour cream or yogurt, if desired.
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Post by April B. on Feb 20, 2003 10:43:51 GMT -6
CAULIFLOWER CURRY Vegetarian, Side dish 4 servings 1 tb Canola oil 1/2 ts Black mustard seeds 1/4 ts Cumin seeds 1 Green chili; seeded & minced 4 Curry leaves; crumbled 2 ts Garlic, minced 1/2 ts Salt 2 ts Ground coriander 1 ts Ground cumin 1/4 ts Ground tumeric 1/4 ts Red chili powder 2 c Tomatoes, chopped (fresh or canned) 2 ts Tomato paste 1 ts Honey 1 lb Cauliflower florets 1/2 lb Potatoes; cubed 1 c Peas, fresh or frozen 1/4 c Water 2 tb Lemon juice 1/4 c Fresh cilantro, minced
NOTE: This aromatic dish calls for curry leaves, or "limbado". If you can't find curry leaves, omit them from the recipe. 1. In a large saucepan, heat oil and fry mustard seeds, cumin seeds, green chili and curry leaves until mustard seeds pop. Add garlic, salt, coriander, cumin, tumeric, chili powder, tomatoes, tomato paste and honey. Cook 5 minute, stirring occasionally. 2. Add cauliflower, potatoes, peas and water. Stir well, cover and cook over medium heat 10 minute or until potatoes are done. Add lemon juice and cilantro, mix and serve. Per serving: 179 calories; 4.7 g. fat; 0 mg. cholesterol; 14.3 g. fiber. ;D
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Post by April B. on Feb 20, 2003 10:36:42 GMT -6
Eggplant Potato Curry w/ Basmati and Peas Serving Size 6 1 Large eggplant, about 2 pounds salt to taste 1 tsp. black onion seed + 2 T for garnish 4 Tbs. olive oil 1 Tsp. black mustard seeds 1/2 tsp. cumin seed 1 Tbs. ginger root, minced 2 whole new potatoes, unpeeled and diced 2 whole carrot, sliced thin 1/2 moon 1 Large yellow onion, medium dice 2 cloves garlic, minced 1/2 tsp. cayenne 3 tsp. salt 4 Tbs. curry powder 1 Tbs. garum masala 15 oz. coconut milk 15 oz. stewed red ripe tomatoes 1 Tbs. brown sugar 2 limes, juice from 2 Tbs. hot mango pickle Or 1 Tbs. apple cider vinegar 2/3 cup basil, fresh chiffonade 2 whole jalapeno, minced 2 cups cauliflower florets, blanched 6 cups water 3 cups basmati rice, uncooked 1 cup peas, uncooked 1/3 cup flat leaf parsley, coarsely chopped Lime Wedge, for garnish Ripe papaya slices, for garnish Preheat the oven to 350F. Cut the eggplant into large cubes and sprinkle with 1 teaspoon salt. Set in a colander for 20 minutes. Toast the onion seeds in the oven until fragrant. In a heavy saucepan, heat 2 tablespoons of the olive oil. Add the toasted onion seed, mustard seed, cumin seed, and ginger. Cook on low heat until fragrant. Add the potatoes and carrots and brown lightly,mm stirring frequently. Add the onion, garlic, cayenne, salt, curry powder, and garam masala. Stir and cook on low heat for 5 minutes. Add the coconut milk, stewed tomatoes, and brown sugar. Stir, then cover and simmer for 30 minutes, stirring occasionally. In a large skillet, heat the remaining 2 tablespoons olive oil. Add the eggplant to the hot oil and brown. Add the lime juice. Remove from heat, and add the eggplant to the curry mixture along with the hot mango pickle, 1/3 cup of the basil leaves, the jalapenos, and the cauliflower. Continue cooking for 15 minutes. In the meantime, to cook the basmati rice, bring the water to boil in a medium pot, and add the rice. Bring to a boil again. Lower heat and cover, and simmer for 10 minutes. Add the peas to the rice and simmer for an additional 5 minutes. Check the curry mixture and, when the potatoes are tender, turn off the heat. When the rice is ready, place a portion on each plate and create a well in the center. Spoon some curry mixture into the center of the rice, sprinkle with chopped parsley, the remaining basil, and black onion seed, and garnish with the lime and fresh papaya slices. Per serving (excluding unknown items): 744 Calories; 31g Fat (36% calories from fat); 17g Protein; 108g Carbohydrate; 0mg Cholesterol; 1496mg Sodium NOTES : Black onion seed is available in health food or specialty stores. You may substitute 1/2 teaspoon dried mustard for the black onion seed, but don't use dried mustard as garnish. You may substitute 2 1/2 teaspoons curry powder and 1/4 teaspoon each ground cardamom and ground cinnamon for garam masala. Hot mango pickle is a jarred condiment available at specialty stores and health food stores.
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Post by April B. on Feb 20, 2003 10:22:45 GMT -6
BEAN BURRITOS Serving Size 4 Mexican, Vegetarian, Beans 1 can (16 Oz.) Light Red Kidney Beans Drained 1 ysp. Vegetable Oil 1/2 c. Chopped Onion 1/2 c. Diced Red OR Green Pepper 1 clove Garlic Minced 3/4 tsp. Ground Cumin 1/2 tsp. Ground Coriander 1/8 tsp. White Pepper 1/2 c. Frozen Whole Kernel Corn, Thawed & Drained 4 (8 Inch) Flour Tortillas 3/4 c. (3 Oz.) Shredded Cheddar Cheese 1 c. Commercial Medium Salsa Place Kidney Beans in A Medium Bowl. Mash To Desired Consistency. Coat A Small Nonstick Skillet With Cooking Spray. Add Oil & Place Over Medium Heat Until Hot. Add Onion, Red Bell Pepper & Garlic & Saute 5 Min. OR Until Onion Is Tender. Stir in Cumin, Coriander & White Pepper. Cook 1 Min, And Remove From Heat. Add Onion Mixture & Corn To Beans. Stir Well. Divide Bean Mixture Evenly Among Tortillas, Spreading To Edges. Sprinkle 3 T. Cheese Down Center Of Each Tortilla. Roll Up; Place Seam Side Down On A Baking Sheet. Bake At 425 For 5 Min. OR Until Thoroughly Heated. Spoon Salsa Over Burritos. Serve Warm. About 353 Cal. Per Burrito And 1/4 C. Salsa. Fat 12.1, Chol. 22
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Post by April B. on Feb 20, 2003 10:15:13 GMT -6
BLACK BEAN AND RICE BURRITOS Vegetarian, Tex-mex, Main dish 6 servings 1 c Uncooked basmati or quick Cooking brown rice 12 6-inch flour tortillas 16 oz Canned cooked black beans including bean liquid 1 Clove garlic, minced 1 Tomato, chopped 1/4 c Chopped onion 1 ts Chili powder or to taste 1/2 ts Ground cumin or to taste Chopped green onions and Salsa for garnish Cook rice according to package directions. Set aside. warp tortillas in aluminum foil and place in a 200-degree oven to warm. Combine beans, bean liquid, garlic, tomato, onion, chili powder and cumin in a saucepan; simmer until tomato begins to soften, about 5 minutes. Remove tortillas from oven. Place a heaping tablespoon of rice and 1 to 2 tablespoons of bean mixture in a warm tortilla. Garnish with green onions and salsa, and roll up like a burrito. Makes 12 burritos. Per burrito: 185 cal., 6g prot.; 3 g fat; 35 g. carb.; 0 chol.; 158 mg sod.
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Post by April B. on Feb 20, 2003 9:56:43 GMT -6
BLACK BEAN CHILI BURGERS Vegetarian, Main dish, Vegetables 6 servings 1 c Water 1/2 c Quinoa; rinsed 2 c Black bean flakes 1 1/2 c Boiling water 2 ts Chili powder 1 ts Ground cumin 1/2 c Fresh cilantro, chopped 2 Green onions; chopped 1/2 c Red bell pepper, chopped 1/2 c Plain bread crumbs 3/4 ts Salt 2 ts Vegetable oil OPTIONAL GARNISHES 2 c Lettuce; shredded 1 c Grated lo-fat cheddar cheese OR cheddar-style soy cheese 1/2 c Nonfat sour cream 1 c Bottled salsa Avocado, diced Ripe olives, sliced Green onions, chopped Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes. Place black bean flakes in a medium-sized bowl. Stir in boiling water. Cover and let stand 5 minutes. Combine 1/2 cup cooked quinoa with black beans, chili powder, cumin, cilantro, green onions, red bell pepper, bread crumbs and salt. Mix well. Lightly flour hands and divide mixture into six equal balls. Flatten each ball into a 1/4-inch-thick cake. Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes each side. Serve topped with lettuce, cheese, nonfat sour cream, salsa and other garnishes, as desired. Calories per serving: 168 Grams of fat: 3 Percent fat calories: 16 Cholesterol: 0 mg Grams of fiber: 5.2
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