A perfect side dish to complement a variety of meals.
- ½ cup red bell pepper, chopped
- ½ cup green onions, sliced
- 2 Serrano chilies, deseeded and chopped
- 2 tablespoons butter
- 1 ½ cups milk
- 1 ½ cups water
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup white hominy quick grits
- 1 ½ cups Monterey Jack Cheese, shredded
- In a skillet melt butter and saute the bell pepper, onions, and chilies until the pepper is tender.
- In a large saucepan heat the milk, water, salt and pepper to boiling.
- Gradually add the grits, stirring constantly, and reduce the heat when they have all been added.
- Simmer uncovered, stirring frequently, until thick, about 5 minutes.
- Stir in the bell pepper mixture and cheese.
Talk about a nutrition powerhouse… Quinoa is packed with fiber and protein and good for cholesterol control.This grain is the perfect base to a meal. The herbs in this dish make it pop!
- 1 cup quinoa
- 14.5 ounces chicken stock
- 3 tablespoons water
- ½ teaspoon freshly ground pepper
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¾ teaspoon dried thyme
- Salt to taste
Continue reading “Quinoa with Herbs”
A unique side dish to complement some grilled or baked fish.
- 1 medium cauliflower
- 1/2 cup whipping cream
- 1/4 cup mayonnaise
- Salt to taste
- 1 ½ Tablespoons Dijon mustard
- ½ lemon (juice only)
- Remove the stem and leaves from the cauliflower.
- Steam the cauliflower whole until it is barely tender.
- Drain and keep warm.
- Whip the cream and set aside briefly.
- In a mixing bowl combine the mayonnaise, salt, mustard and lemon juice.
- Whip until blended; fold in the whipped cream.
- Pour sauce over cauliflower or serve it separately.
- Sprinkle with paprika.
A fabulous side dish that is soooo easy to make!
- 1 pound carrots
- ½ cup dry white wine
- ½ cup water
- 1 Tablespoon white vinegar
- 1 garlic clove, crushed
- 1 bay leaf
- 6 Tablespoons olive oil
- 1 teaspoon mustard
- Peel the carrots, and cut them into thin rings.
- Put the wine, water, vinegar, crushed garlic, bay leaf and oil into a pan.
- Bring to a boil and; add the carrots.
- Boil for 8 minutes.
- Pour the ingredients into a bowl and; stir in the mustard.
- Season with salt and pepper to taste.
- Leave to stand for at least 6 hours.
- For the fullest flavor, let it stand for a couple of days.
Please share your recipes with us. This Spanish rice can complement a variety fish. Submitted by Ryan at Westinghouse. Thank you, Ryan!
- 1 cup chicken broth
- 1 cup tomato sauce
- 6 slices bacon
- 2 onions, diced
- 1 cup uncooked white rice
- 2 tomatoes, diced
- 2 green bell peppers, diced
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 (10 ounce) can sliced black olives, drained (optional)
- 1 (10 ounce) can whole kernel corn, drained (optional)
- In a small saucepan over medium heat, combine chicken broth and tomato sauce.
- Bring to a boil while cooking the following:
- In a large skillet over medium heat, cook bacon until evenly brown.
- Chop bacon, and set aside, reserving a small portion of the bacon fat.
- Add onion to skillet, and saute until tender.
- Stir in rice, and cook until lightly browned, 3 to 5 minutes.
- Pour in boiling chicken broth and tomato sauce.
- Add diced tomatoes, green peppers, and chopped bacon.
- Season with chili powder, salt, and pepper.
- Cover, and simmer for 30 to 40 minutes.
- Stir in black olives and corn.
If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.
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”