Let’s prevent cancers! Beans are a super food and this is one of the many bonuses they may offer our health.
- 1 1/2 cups cooked black-eyed peas
- 3 cups hot cooked rice
- 1 Tablespoon Dijon-style mustard
- 1 teaspoon salt
- Fresh ground pepper
- 3 Tablespoons red wine vinegar
- ¾ cup extra-virgin olive oil
- 1 medium onion, minced
- 1 garlic clove, minced
- 1 large carrot, peeled and grated
- ¼ cup minced parsley
Continue reading “Black-Eyed Peas and Rice Salad”
This chocolate biscotti is perfect Valentine’s Day treat! Biscotti derives from medieval Latin and means “baked twice.” Most people enjoy this after it’s cooled and hardened but try it fresh out of the oven, too!
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 2/3 cups sugar
- 1 teaspoon baking powder
- 3 large eggs
- 3 large egg yolks
- 1 tablespoon almond extract
- 3/4 cup chopped walnuts
- 1 tablespoon orange peel
- 3/4 cup chopped high-cocoa chocolate
- Preheat the oven to 350 F.
- In a medium bowl, mix the flour, cocoa powder, sugar, and baking powder.
- In a large bowl, blend the eggs, egg yolks, and almond extract. Fold the dry ingredients into the wet ingredients, and stir until they’re completely mixed together. At this point, you’ll have the basic dough ball in place.
- Fold the walnuts, orange peel, and chocolate into the dough, then roll it out into a rectangular loaf that is 6″ wide and about 2″ tall. Bake the loaf on an ungreased baking sheet for 20 minutes, or until it’s golden brown on top. Let it cool on a wire rack.
- Once it’s cool, cut your biscotti in about 1/2″ wide slices. Keep these slices standing upright (don’t lay them on their sides), but leave some air between the pieces so they an dry out. Then, place them back into the oven at the same temperature for 15 minutes, or until they are crisp. Take them out, let them cool and you are ready to enjoy!
This is one of the easiest, quickest, tastiest and most nutritious pasta dishes you will ever make. Take it from an Italian! Submitted by Luigi of South Florida. Thank you, Luigi!
- 1 pound dry pasta
- 1 pound shrimp (fresh or frozen)
- 1 pound of broccoli (cut in large florets)
- 1/2 cup olive oil
- 1/2 cup parmigiano reggiano (grated)
Continue reading “Shrimp Broccoli Pasta”
Mustard greens are a good source of soluble fiber which benefits our cholesterol control. Give this unique and flavorful dish a try.
- 2 bunches fresh mustard greens
- 1 bunch green onions chopped
- 1/8 teaspoon black pepper
- ½ cup peanut butter
- ¼ cup water
- Hot cooked rice
- Wash greens carefully.
- Trim off any tough stems.
- Hold 3 or 4 leaves together and tear into small even pieces.
- Bring a small amount water to a boil.
- Add salt and greens.
- Cook until greens are tender.
- Turn greens over in a pan and add chopped onions, and pepper.
- Cook until slightly limp.
- Form creamy paste with peanut butter and water.
- Pour paste over entire surface of greens.
- Cook slowly 10 minutes, stirring continually to blend.
- Continue to cook until moist, not runny.
- Serve with rice.
Looking for dish a dish that is a crowd pleaser? This potato dish works well as a starter to a meal or as a super side dish.
- 6 medium potatoes scrubbed
- 2 Tablespoons onion; minced
- 1 Tablespoon fresh parsley, chopped
- 1/8 teaspoon freshly ground pepper
- Pinch of salt
- 2 Tablespoons whole wheat pastry flour or all-purpose flour
- Preheat the oven to 375.
- Shred the potatoes coarsely.
- Mix the shredded potatoes with the onion, parsley, pepper, and flour.
- Shape into patties and place on a greased baking sheet or one lined with parchment paper.
- Bake for 30 minutes.
- If you like, place the patties under the broiler during the last few minutes for browning.
- Top with sour cream if you would like.
Polenta is served in various parts of the Mediterranean. Some great things about this recipe are that it does not take a lot of ingredients and the ingredients are very basic. They come together to form quite a spectacular dish! Enjoy.
- 9 ½ cups chicken broth
- 2 cups yellow cornmeal
- 1 cup grated Parmesan cheese
- 3 Tablespoons butter
- 1 teaspoon onion powder
- Bring chicken broth to boil in heavy large saucepan.
- Reduce heat to medium.
- Gradually whisk in corn meal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes.
- Remove from heat.
- Stir in Parmesan cheese, onion powder and butter.
- Season polenta to taste with salt and pepper.
Beans are great cancer fighters. Try this easy and tasty recipe. This recipe is an all around winner. Enjoy!
- 2 cups cooked great northern beans
- ½ cup chopped, drained, marinated sun-dried tomatoes
- ¼ cup sliced ripe olives
- 1 Tablespoon chopped fresh basil, or 1 teaspoon dried
- 1 Tablespoon olive oil
- 1 clove garlic, crushed
- Salt and pepper as needed
Continue reading “Italian White Beans”
When someone is down with a cold, this is a great soup to make for them. But it’s also delicious as a side of starter to a meal too!
You Need :
- 8 cups chicken broth
- ¼ cup to ½ cup rice
- 3 eggs
- Juice from one lemon
- Bring broth to a boil and then add ¼ to ½ cup rice.
- Cook on simmer for 25 minutes.
- In a separate bowl beat 3 eggs and mix in the lemon juice.
- When broth is done simmering, add 1 cup of the broth to the beaten eggs and lemon juice mixture and mix.
- Next add it all back into the pot cook for 4 minutes and then it is ready.