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Rice and Pinto Burritos
September 2nd, 2010 | Posted in Recipes
Accompany with salsa, carrot and jicama sticks and an apple. Slice the apple (but keep the slices in place and prevent them from browning by securing a rubber band around the outside of the apple after it is sliced) and pack a small tub of caramel sauce for dipping.
1 cup uncooked brown rice
2 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15-ounce) can pinto beans, drained and rinsed (1 3/4 cups)
1/2 cup diced red bell pepper
1 avocado, pitted, peeled and diced
4 (8- to 10-inch) flour tortillas
In medium saucepan, heat rice, water, salt and black pepper over medium-high heat, stirring occasionally, until water simmers. Cover saucepan; reduce heat to medium-low. Cook until water is absorbed and rice is tender, 35 to 40 minutes. Remove from heat; fluff rice with fork. Gently stir in beans, bell pepper and avocado. Replace cover; let stand 5 to 10 minutes. Lay tortillas on flat surface. Spoon rice mixture evenly down centers of tortillas. Roll tortillas around filling. Wrap tightly in plastic wrap or aluminum foil. Makes 4 burritos.
4 servings
Apple Butter
August 29th, 2010 | Posted in Recipes
From The St. Paul Farmers Market Produce Cookbook
15 cups sliced peeled apples
1 cup apple cider
2 1/2 to 3 cups white or brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
In heavy-bottomed pot, cook apples and cider over medium heat, stirring often to prevent sticking. Remove from heat; cool. Press cooled apples through food mill or sieve. Measure pulp. Add 1/4 cup sugar for every 1 cup pulp. Return pulp and sugar to pot. Stir in cinnamon, cloves and nutmeg; bring to a boil. Cook, stirring constantly, until desired thickness. Fill sterilized pint jars to 1/2-inch from top. Adjust clean, hot lids. Process 5 minutes in boiling water bath. Remove; cool.
4 pints
Potato and Green Bean Salad
August 29th, 2010 | Posted in Recipes
1 lb. green beans, cut into 2 inch lengths; steamed to tender-crisp
1 lb. red potatoes, cooked until just soft, peeled & cubed (about 4 cups)
4 green onions, thinly sliced
1 red bell pepper, thinly sliced
1/4 cup extra virgin olive or canola oil
3 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1 clove garlic, crushed
1 shallot, thinly sliced into rings
1/2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
Combine the steamed beans, cooked potatoes, green onions and bell pepper in a medium bowl. In a small bowl, whisk together the oil, vinegar, mustard, garlic, shallot, oregano, salt and pepper. Pour dressing over the vegetables and toss gently to combine all ingredients. Cover the salad and chill before serving.
6 servings
Broccoli & Cauliflower Salad
August 23rd, 2010 | Posted in Recipes
1 bunch broccoli, cut into bite-size flowerettes
1/3 head cauliflower, cut into bite-size flowerettes
1/2 red bell pepper, sliced julienne
1/2 medium red onion, sliced julienne
1/3 cup cashew nuts
1/4 cup canola oil
3 tsp. tamari or soy sauce
1 clove garlic, crushed
1 tsp. black pepper
1/3 cup cashew nuts
Steam broccoli and cauliflower pieces until just crisp-tender. Blanch in cold water to stop the cooking process; drain and cool. Combine the broccoli, cauliflower, red pepper, red onion and cashews in a medium bowl. To make the dressing, combine the canola oil, tamari or soy sauce, garlic, black pepper and cashews in the bowl of a small food processor and blend to finely chop the cashews. The dressing can also be made by whisking together the canola oil, tamari or soy sauce, garlic and black pepper. Add finely chopped cashews and combine thoroughly. Pour dressing over the vegetables and toss gently to combine all ingredients. Cover the salad and chill before serving.
6 servings
Skillet Ratatouille
August 23rd, 2010 | Posted in Main course, Recipes
Enjoy this summer classic with crusty French bread. Add protein with grilled fish or tofu on the side.
2 teaspoons olive oil
1 small onion, cut into rings
1 small eggplant, chopped
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 clove garlic, minced
1/4 cup white wine or apple juice
2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried
1 medium zucchini, thinly sliced
1 cup halved grape tomatoes or 1 cup chopped tomato
Salt and pepper
2 tablespoons shredded Parmesan cheese
In large skillet, heat oil over medium-high heat. Add onion, eggplant, bell peppers, garlic, wine, and basil; cook, stirring frequently, 5-7 minutes or until onion is softened. Add zucchini; cook, stirring frequently, 3 minutes or until zucchini starts to soften. Add tomatoes; cook, stirring occasionally, 3 minutes or until zucchini is tender. Season with salt and black pepper. Sprinkle with cheese.
4 servings
Steak, Chicken, and Veggie Kabobs
August 2nd, 2010 | Posted in Main course, Recipes
Use red bell peppers instead of the cherry tomatoes, if you’d like. Serve over rice or alongside baguette slices.
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground pepper
8 ounces boneless top round, cut into 1 1/4-inch pieces
8 ounces boneless skinless chicken breast, cut into 1 1/4-inch pieces
1 medium onion, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
16 cherry tomatoes
Prepare grill.
In medium bowl, stir together lemon juice, oil, water, mustard, honey, oregano, and ground pepper. Add beef, chicken, onion, green and yellow bell peppers, and tomatoes. Stir to evenly coat. Alternately thread beef, chicken and vegetables onto skewers. Grill kabobs, turning once, 8 to 10 minutes or until beef and chicken are cooked through.
4 servings
Broccoli-Tofu Stir-Fry
August 2nd, 2010 | Posted in Main course, Recipes
Serve over a bed of cooked brown or Basmati rice.
1/4 cup soy sauce
1 tablespoon peanut butter
1 teaspoon fish sauce (optional)
1/2 teaspoon sesame oil
1 package firm tofu, drained
2 teaspoons vegetable oil
2 cups broccoli florets
1 red bell pepper, sliced
2 cloves garlic, minced
2 cups packed torn fresh spinach
1/4 cup coarsely chopped cashews (optional)
In small bowl, whisk together soy sauce, peanut butter, and fish sauce, if using, and sesame oil. Press tofu lightly between paper towels; cut into 3/4-inch cubes. Place in single layer in shallow dish. Pour soy sauce mixture over tofu; stir gently to coat. Let stand at room temperature 20 minutes.
Heat nonstick skillet over medium-high heat. Add vegetable oil; heat until hot. Add broccoli, bell pepper, and garlic; stir-fry 3 to 4 minutes. Add tofu mixture; stir-fry 2 minutes longer or until tofu is heated through and sauce is slightly thickened. Stir in spinach; remove from heat. Sprinkle with cashews, if using.
4 servings
Caramelized Onions
June 4th, 2010 | Posted in Recipes
These onions go well with steak, chicken, pizzas, pastas, and salads.
1 1/2 tablespoons olive oil
3 cups vertically sliced onion (about 1 pound)
Heat oil in 12-inch skillet over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Cook, stirring frequently, 15 to 20 minutes longer or until onions are deep golden brown.
1 cup
Our Monthly Meal Themes
May 31st, 2010 | Posted in News, Recipes
June: 5-a-Day: Get Your Fruits and Veggies
July: Grilling
August: Harvest Time (summer produce)
September: Brown Bagging It
October: Pastabilities
November: Rice is Nice
December: Hassle-Free Holidays (simple meal strategies)
January: Soup and Salad Combos
February: Keeping it Under 30 (speedy meals that still taste good and are good for you
Fajita Omelet
May 29th, 2010 | Posted in Recipes
Fajita Omelet
Enjoy whole grain toast and fresh fruit with this nutritious and tasty egg dish.
1/4 medium yellow bell pepper, thinly sliced
1/4 medium green bell pepper, thinly sliced
1/4 medium red onion, thinly sliced
1 small yellow onion, thinly sliced
1 1/2 teaspoons olive oil
3 large eggs or 3/4 cup egg substitute
3 egg whites
Salt and freshly ground pepper
3 slices pepper jack cheese
Spray medium skillet with nonstick cooking spray. Add bell peppers and onions. Heat over medium-high heat, stirring frequently, 5 minutes or until vegetables are crisp-tender. Set aside and keep warm.
In small skillet, heat oil over medium-high heat until hot. In bowl, beat eggs and egg whites. Season with salt and ground pepper. Pour about 1/3 cup egg mixture into hot skillet. While sliding skillet back and forth rapidly over heat, quickly stir with fork to spread eggs over bottom of skillet as they thicken. Place 1 slice cheese on egg mixture; cook a few seconds to lightly brown bottom of omelet. Tilt skillet and run fork under edge of omelet, then jerk skillet sharply to loosen eggs. Fold portion of omelet nearest you just to center. Turn omelet onto warm plate. Top half of omelet with one-third of vegetable filling. Flip untopped half of omelet over to cover filling. Tuck sides of omelet under if necessary. Repeat with remaining ingredients to make 3 omelets.
3 omelets