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Post by missteetheironchef on Dec 30, 2006 14:33:27 GMT -5
New Years Day Black-eyed Peas
1 and one half cups chopped onion 1 and one half cups chopped celery 3 16-oz. cans black-eyed peas 1 16-oz. can chopped tomatoes One half cup real bacon bits or one half cup of the Smithfield Ham, chopped 1 clove garlic minced Salt and Pepper to taste
Saute onion and celery until tender. Combine with black-eyed peas, tomatoes, bacon bits or ham, garlic, salt and pepper in baking dish. Bake for 30 minutes at 325 degrees.
The Skinny: This menu is good as is.
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Post by keroppikeroppi007 on Dec 31, 2006 3:28:06 GMT -5
Balsamic Bean Salad with Char Grilled Fish Fillets
Ingredients 440g canned beans (3 or 4 bean mix) or dried chickpeas, haricot beans cooked and cooled ½ medium cucumber, diced 1 large tomato, chopped roughly ½ onion, chopped or 2 spring onions 2 teaspoons balsamic vinegar 2 teaspoons olive oil 1 tablespoon each of mint and parsley, chopped pepper 1-2 tablespoons olive oil 1 teaspoon ginger (fresh or ground) 2 cloves garlic, chopped 1 teaspoon ground cumin 5 x 180g fish fillets in season (e.g. perch, tailor)
Method In a flat dish combine oil, ginger, garlic and cumin. Add fish and refrigerate. Meanwhile prepare Balsamic Bean Salad. In a bowl, mix together beans, cucumber, tomato and onion. Add vinegar, olive oil, herbs and pepper. Toss to coat well. Chill salad while grilling fish fillets. Preheat char grill pan, grill or barbecue until hot. Remove fish from dish and cook each fillet for 4 minutes each side or until cooked through. (When cooked, the fish flakes when tested with a fork). Serve immediately.
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Post by keroppikeroppi007 on Dec 31, 2006 3:30:01 GMT -5
Green Bean and Walnut Salad (serves 8) Ingredients 410g green beans, trimmed 6 tomatoes, quartered 2 celery sticks, finely sliced 1 carrot grated Lettuce leaves, washed and dried 1 apple, quartered, cored and sliced 2 tablespoons chopped walnuts Dressing 1 garlic clove, chopped 2 teaspoons red wine vinegar 1 ½ tablespoons olive oil Freshly ground black pepper
Method Steam or microwave beans until just tender. Refresh under cold running water and drain. Combine beans, tomatoes, celery, carrot, lettuce, apple and walnuts in a salad bowl. Refrigerate until ready to serve. To make dressing, place garlic, vinegar, oil and pepper in a screwtop jar and shake well. Just prior to serving, pour dressing over salad and gently toss to coat ingredients.
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Post by missteetheironchef on Jan 15, 2007 11:46:18 GMT -5
Green Beans with Basil Vinaigrette
2 pounds fresh green beans, washed and trimmed One quarter cup red wine vinegar One quarter cup olive oil 1 Tbsp. fresh basil, chopped 1 tsp. Dijon mustard 1 tsp. sugar Salt and pepper to taste 1 small sweet onion, sliced One third cup sliced almonds
Place beans in a large pot and pour in just enough water to cover. Bring to a boil and cook for 8 - 10 minutes or until beans are crisp-tender. Meanwhile mix together vinegar and next five ingredients and mix well. When beans are done combine with onion and pour vinegar mixture over, then toss to coat and sprinkle with almonds.
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