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”
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”
Here is an easy to make nutritious and delicious side option.
- 2 medium sweet potatoes
- 1 1/2 Tablespoons olive and coconut oil
- 1 teaspoon curry powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon ginger powder
- 1/2 teaspoon salt
- Wash and scrub potatoes leaving the skins on.
- Cut the potatoes into 1/4 to 1/2 inch sticks or cubes and set aside
- Mix together the spices and oil
- Add the potato sticks to the mixture and coat well
- Lay onto a cookie sheet and bake for 30 to 40 minutes.
- Stir them halfway through cooking.
This is a unique salad that incorporates in season fruits and veggies and also makes a nice complement to a variety of fall time meals.
- 4 medium carrots, shredded
- 1/3 cup pomegranate seeds
- 1 Tablespoon scallions, chopped
- 3 Tablespoons lemon juice
- 2 Tablespoons olive oil
- Salt and pepper to taste
- Combine all ingredients in a mixing bowl, toss and serve.
Known as poor man’s food in Italy, this meal is fit to serve a king!
- 4 large garlic cloves, thinly sliced
- 3 Tablespoons extra virgin olive oil
- Pinch red pepper flakes
- 1 can or 2 cups cooked cannellini beans (reserving 1/3 cup liquid)
- 1 ½ pounds of chopped kale
- Salt and pepper to taste
- Freshly grated Parmesan cheese (optional)
- In a medium pot, sauté sliced garlic and red pepper flakes in oil on low heat until the garlic starts to brown.
- Add the beans including the liquid.
- Add the chopped kale and simmer until they’re cooked but still firm.
- Add salt and pepper to taste.
- If you would like it to be a bit more like a soup you can add some additional water.
- Drizzle a little extra virgin olive oil on the top of each bowl and serve with freshly grated Parmesan cheese.
- Serve with a nice piece of bread. Enjoy!