Recipes published in ‘Zucchini’

Bean and Rice Casserole

Recipe

5 Nov

2 c. uncooked rice
1 med. onion, chopped
1 can (15 1/4 – 19 oz) red kidney beans, drained and rinsed
or equivalent dried, cooked
1 can (15-16 oz) black beans, “ ” “
or equivalent dried, cooked
1 can (15-19 oz) garbanzo beans, ” “ ”
or equivalent dried, cooked
1 can (14 1/2 – 16 oz) canned, stewed tomatoes, drained *
1 can (4 oz) chopped mild chiles, drained
10 oz. frozen green peas, thawed by placing under running water
1 cup frozen corn, “ ” “ ” “ ”

– Preheat oven to 375.
– In a 5-qt dutch oven over medium high heat, “saute” onion in
liquid of your choice (balsamic vinegar gets my vote)
’til tender, stirring occasionally. Add rice, cook while
stirring until parched and opaque.
– Add beans, tomatoes, chiles and 3 1/2 cups of water to rice
and onion in dutch oven and bring mixture to boil.
– Cover tightly place in oven, baking until rice is tender and
liquid is absorbed (around 1 hour for brown rice)
– Add peas and corn, adjust seasonings, and return to oven until heated
through.

Additional notes:

if using no-salt-added tomatoes, reserve the drained liquid
and add water to equal the 3 1/2 cups of liquid.

I add Tabasco sauce to make it a bit spicy.

Filed under: Casseroles, Eggplant, Ethnic, Green Beans, Tomatoes, Turkish, Vegetables, Zucchini

Bacon-Olive Hot Appetizer

Recipe

16 Jan

Title: BACON-OLIVE HOT APPETIZER
Categories: Appetizers
Yield: 4 servings

6 ea Bacon (fry, drain,crumble)
1 c Ripe Olives (chopped)
1/2 c Green onion tops (chopped)
1 1/2 c Sharp Chedar Cheese (shred)
1 t Curry
1/2 c Mayonnaise

Mix all ingredients. Toast bread on one side and cut in assorted
shapes. Spread mixture on untoasted side. Broil until brown or freeze
until ready to use.

MMMMM

Filed under: 4 Star, Artichokes, Cheese, Company, Eggs, Pastry, Pies, Zucchini

Strawberry Yogurt Ice Cream

Recipe

22 May

Title: Strawberry Yogurt Ice Cream
Categories: Dessert
Yield: 4 servings

225 g 8 oz strawberries 75 g 3 oz sugar. 450 g Or 16 oz low fat
natural Yogurt 1 Egg white (optional).

Puree the strawberries and sugar, then sieve if preferred. Mix with
the yogurt. Freeze in an ice cream maker for 20 minutes.
Alternatively, place the mixture in a freezer until just beginning to
freeze around the edges. Whisk the egg white and fold into the part
frozen mixture. Return the ice cream to the freezer until frozen.

152 calories 636 kj. 6 g protein 32 g carbohydrate of which 32 g
sugar. 1 g fat, no saturates. Trace sodium. 1,2 g dietary fibre.

MMMMM

Filed under: Artichokes, Beans Legumes, Crockpot, Eggplant, Healthwise, Pasta, Tomatoes, Zucchini

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Recipes published in ‘Zucchini’

Bean and Rice Casserole

Bacon-Olive Hot Appetizer

Strawberry Yogurt Ice Cream

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