This is where the GIS Knotties can post recipes that we love!
I will be setting this up as a team blog - so people can contribute. I guess page me on here or on the board if you have a recipe to share!
If you post a recipe, make sure that you cite where the recipe came from - be it a book, article, website, or your own kitchen!
- Lyndsy
3 comments:
Hmmm, not sure how this works . . .
Sheilatakesabow's Black Beans & Rice
1 can black beans
1 tomato
1 green pepper
1 onion
2 cloves garlic
Balsamic vinegar, cooking wine, oregano, salt and pepper, olive oil
Brown Rice
Chop and saute the onion, green pepper and garlic in 2 tbsps olive oil, ten minutes until tender. Add can of beans with liquid. Add 2 tbsps or so of balsamic vinegar, 2 tbsps or so of cooking wine, 1 tsp oregano, salt and pepper. Add some water if not enough liquid. Bring to boil and simmer uncovered for ten minutes. Serve over brown rice garnished with chopped up raw tomato.
Cgrah1ai's Turkey Chili
*I vary which vegetables I add-depends on my mood. I've done it with zucchini as well. This recipe doesn't have beans, because I have to force myself to eat them. I've made it before with white Italian beans and it was ok. If you're a bean person, go for it.
1 pound ground turkey
1 large onion
1 box of mushrooms (any kind you want)
1 red bell pepper
3 cloves garlic
Cooking spray
Red pepper flakes
chili powder
Black pepper
Salt
1 large can (24 oz.) crushed tomatoes
1 large can (24 oz.) whole tomatoes
2 tbsp tomato paste
Spray the bottom of a large, heavy-bottomed pot. Chop the onion and add to the pot-cook on medium heat until translucent. Add salt and pepper to taste. Chop and add the bell pepper and mushrooms-when they're tender, chop the garlic and add to pot. When the garlic is softened, add the turkey, breaking it up into small chunks as it cooks.
When the turkey is done, add both cans of tomatoes, breaking the whole tomatoes up with a spoon (or your hands). The idea is to kind of shred the whole tomatoes so you get the juice and don't have huge whole tomatoes in your chili.
Add half a can of water to the pot-when it comes to a simmer, add the tomato paste and stir to incorporate.
Ok-at this point I usually add the spices. I don't add a specific amount; I just keep adding and tasting until it tastes right. Sometimes I like it really spicy, but sometimes I like it more mild. So add the red pepper flakes and chili powder to taste. I've also used Asian chili paste and that works well, but you don't need much. The spices will also intensify as the chili cooks. After you add the spices, cook on low heat for 30-40 minutes.
This makes a huge pot of chili. It keeps really well in the freezer or in the fridge for a few days. I usually freeze about half of it in individual serving sizes and reheat for quick dinners or lunches.
I've got a lot! I get almost all of my recipes from allrecipes.com. Here's a few links to some that I have made and are easy and delicious:
http://allrecipes.com/Recipe/Pineapple-Chicken-Tenders/Detail.aspx?prop31=5
Note: I bought a can of pineapple chunks, used the juice for the marinade from the can, and then skewered the pineapple with onions and green peppers and grilled them too.
http://allrecipes.com/Recipe/Amys-Delicious-Turkey-Burgers/Detail.aspx
And I made this yesterday:
Corn and Scallion Salad -
3 ears of corn
1 bunch of green onions, diced
1 tbsp olive oil
1 tbsp white wine vinegar
salt and pepper to taste
Grill the corn - I wrap it in tin foil with a little butter. Cook it on medium heat, turning it ever so often. Usually takes about 30 minutes.
Cut the corn off the cobs and add to the diced scallions. I eyeballed the oil and vinegar, but I'm guessing it was about a tbsp each. You can adjust to your taste. Then I did a few cranks on the salt and pepper grinders. Serve as a delicious summer side dish!
Post a Comment