1 15 oz can of black beans, thoroughly rinsed and drained
1 1/2 cups frozen corn, defrosted
1/2 cup chopped green onions
2 fresh Jalapeno peppers, seeded and minced
3 fresh plum tomatoes, seeded and chopped
1 avocado, peeled, seeded, and cut into chunks
1/2 cup fresh cilantro, chopped
1/2 cup fresh chopped basil
2 Tbsp lime juice
1 Tbsp olive oil
salt and pepper to taste
Combine in a bowl. Chill before serving.
I like to eat this as a dip with organic corn chips
Thursday, August 30, 2012
Spaghetti Sauce
4 onions
4 Cloves garlic
1 green bell pepper, chopped
1/2 cup vegetable oil
16 cups chopped Tomatoes
2 Tbs dried Oregano
2 Tbs dried Basil
1/2 cup chopped parsley
2 Tbs salt
3/4 tsp ground black pepper
Combine all ingredients in a large stainless steel pan, bring to a boil, boil for 30 minutes. Put in sterilized jars, hot water bathe them for 20 minutes.
When ready to serve spaghetti, add ground beef and a can of tomato paste and a can of water to a jar of sauce. Serve with spaghetti or spaghetti squash.
4 Cloves garlic
1 green bell pepper, chopped
1/2 cup vegetable oil
16 cups chopped Tomatoes
2 Tbs dried Oregano
2 Tbs dried Basil
1/2 cup chopped parsley
2 Tbs salt
3/4 tsp ground black pepper
Combine all ingredients in a large stainless steel pan, bring to a boil, boil for 30 minutes. Put in sterilized jars, hot water bathe them for 20 minutes.
When ready to serve spaghetti, add ground beef and a can of tomato paste and a can of water to a jar of sauce. Serve with spaghetti or spaghetti squash.
Zucchini Brownies
1 cup almond butter (or natural peanut butter)
1 1/2 cup grated zucchini
1/3 cup raw honey
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
3/4 - 1 cup dark chocolate chunks (semi sweet chocolate chips)
Preheat oven to 350 degrees. Combine all ingredients in a large pan. Pour into a greased 9x9 inch baking pan. Bake 25-30 minutes or until a toothpick comes out clean.
No flour in this recipe, and it is pretty good.
1 1/2 cup grated zucchini
1/3 cup raw honey
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
3/4 - 1 cup dark chocolate chunks (semi sweet chocolate chips)
Preheat oven to 350 degrees. Combine all ingredients in a large pan. Pour into a greased 9x9 inch baking pan. Bake 25-30 minutes or until a toothpick comes out clean.
No flour in this recipe, and it is pretty good.
Basil Pesto
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts or slivered almonds
2/3 cup extra virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino Cheese or Parmesan cheese
Chop up the cheese in the food processor, add the garlic cloves and pine nuts. Add the basil leave, add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Can add to pasta right now.
If you put it in the refrigerator, cover with saran wrap in the container. When the air touches pesto it will oxidize and turn dark. Keep closely covered with plastic wrap to minimize this. Will not hurt anything.
If freezing, transfer to an air tight container and drizzle with remaining oil over the top and cover with plastic wrap. Freeze for up to 3 months. Thaw and use.
Uses:
On Pasta,
On sandwiches in place of Mayo
Mixed with cream cheese on bagels
On chicken
etc.
2 cloves garlic
1/4 cup pine nuts or slivered almonds
2/3 cup extra virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino Cheese or Parmesan cheese
Chop up the cheese in the food processor, add the garlic cloves and pine nuts. Add the basil leave, add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Can add to pasta right now.
If you put it in the refrigerator, cover with saran wrap in the container. When the air touches pesto it will oxidize and turn dark. Keep closely covered with plastic wrap to minimize this. Will not hurt anything.
If freezing, transfer to an air tight container and drizzle with remaining oil over the top and cover with plastic wrap. Freeze for up to 3 months. Thaw and use.
Uses:
On Pasta,
On sandwiches in place of Mayo
Mixed with cream cheese on bagels
On chicken
etc.
Chili Base
2 quarts peeled and chopped tomatoes
1 1/2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
3/4 cup chopped bell pepper
1/4 cup chopped chili pepper (I used Pablano and Jalapeno Peppers)
3 cloves garlic, chopped
1 Tbs Salt
1/2 cup chili powder
1Tbs Cummin
Combine tomatoes, onion, carrot, celery peppers and garlic in a large (non-reactive) cooking pot. Bring to a boil; cover and cook at a slow boil for 30 minutes, until tender. Put in sterilized jars and Hot Water bath them for 20 minutes boiling.
Use this as a base for your chili. Add ground beef, tomato sauce, Beans of your choice.
Yummy
1 1/2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
3/4 cup chopped bell pepper
1/4 cup chopped chili pepper (I used Pablano and Jalapeno Peppers)
3 cloves garlic, chopped
1 Tbs Salt
1/2 cup chili powder
1Tbs Cummin
Combine tomatoes, onion, carrot, celery peppers and garlic in a large (non-reactive) cooking pot. Bring to a boil; cover and cook at a slow boil for 30 minutes, until tender. Put in sterilized jars and Hot Water bath them for 20 minutes boiling.
Use this as a base for your chili. Add ground beef, tomato sauce, Beans of your choice.
Yummy
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