Recipes

Warm, hearty, and savory. That’s the best way to describe this recipe. It’s one of our favorites during fall. So delicious and easy to prepare. Make a pot and put some in the freezer for a chilly night.

Ingredients
1 pound dried black beans (about 2 cups), rinsed, soaked in water, and drained
1 lb pre-cooked ham (or ham pieces)
2 bay leaves
8 cups water
4 Tbsp olive oil
1 large yellow onion, chopped rough
2 medium sweet potatoes, chopped into 1/2-inch pieces
2 large carrots, chopped rough
2 celery ribs, chopped rough
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 garlic cloves, minced
1 Tbsp ground cumin
1 teaspoon chili powder
1 Tbsp chicken base
1 red bell pepper, roughly chopped
3 to 4 Tbsp lime juice (can substitute lemon juice)

Directions
Heat olive oil in 4-quart pot. Add pre-cooked ham and brown for 5 minutes. Add beans, 8 cups water, bay leaves, salt, and pepper. Bring to a boil, reduce heat to a low simmer. Cover and let cook 75-90 minutes, until beans are tender. (To save time you can use canned black beans. If you do, just rinse and drain the beans. Since they are already cooked you do not need to cook them for 75-90 minutes.)

Add the onions, garlic, celery, and sweet potato. Cook about 15 minutes. Stir in cumin, chili powder, chicken base. Add bell pepper then reduce heat to a simmer and let cook for 30-45 minutes. Before serving add 3 Tbsp of lime juice.

Salmon is a great source of protein and Omega-3s. And my kids love them! They can eat them with their hands, and Bruce says “they look like cookies”. So if you’re trying to find a way to eat more fish, here’s a great recipe!

Ingredients
1 can pink salmon (15 oz) – drained
1 cup milk
2 eggs, beaten
1 to 1 1/2 cups corn flakes OR 3/4 cup bread crumbs
2 tablespoons olive oil, for frying OR non-stick spray skillet
1/2 yellow onion finely chopped
1/4 cup fresh parsley, finely chopped
Salt and freshly ground black pepper, to taste

Directions
In a medium bowl, mix salmon, milk, onion, parsley and beaten eggs. Add cereal or bread crumbs and mix thoroughly. Season with salt and pepper. With a serving spoon, add salmon patty mixture (about size of pancake) to a hot saute pan with the olive oil. Or you can use a non-stick skillet. Pan fry until golden, about 2-3 minutes for each side. Plate the patties with asparagus, spinach or your favorite green vegetables.

Often found in Asian cuisine, tofu is an excellent source of protein and calcium. It can absorb flavors from marinades and spices plus it adds an interesting texture to many dishes. Here’s a delicious recipe that takes less than 30 minutes to prepare.

Ingredients
4 tablespoons peanut oil
2 scallions, chopped
4 slices ginger, chopped
1 lb large shrimp
1 egg white
1 teaspoon salt (optional)
3 teaspoons cornstarch
1 package of tofu
1/2 cup frozen peas, defrosted
1 tablespoon sherry
1 tablespoon light soy sauce

Preparation
Shell, devein and wash shrimp. Split each into 2 pieces. Dry with paper towels. Mix shrimp with egg white, salt, and 1 teaspoon of cornstarch.
Cut tofu cake into bite-size pieces.
Mix sherry, soy sauce, and 2 teaspoons of cornstarch with 1/2 cup broth or water

Cooking
Heat oil in wok or large skillet. Add scallions, ginger, and stir a few times. Add shrimp mixture and saute over high heat 2 minutes. Add tofu pieces and peas. Mix well, keep stirring a minute or so. Add sherry/soy sauce mixture and stir until sauce is thickened. Serve hot with rice.
Recipe from An Encyclopedia of Chinese Food and Cooking: 1000 Recipes Adapted to the American Kitchen

Nonfat and just two grams of sugar, these refreshing and lightly sweet meringues are the perfect holiday cookie!

Ingredients
2 egg whites
1/4 tsp cream of tartar
1/8 tsp salt
1/2 cup sugar
1/4 tsp mint extract
3 to 5 drops food color
multicolored candy sprinkles, if desired

Directions
Heat oven to 200 degrees. Grease 2 large cookie sheets. In a small bowl, combine egg whites, cream of tartar and salt; beat at medium speed until foamy. Increase speed to high; add sugar 1 tablespoon at a time, beating until meringue is very stiff and glossy, and sugar is dissolved. Beat in mint extract. Fold in food color 1 drop at a time until desired color.

Use decorating bag or food storage bag with 1/2-inch hole cut in bottom corner of bag. Spoon meringue into bag; twist top of bag to seal. Squeeze bag to pipe meringue into 1-inch puffs onto greased cookie sheets. Sprinkle each with candy sprinkles. Place cookie sheets on center rack in oven.

Bake for 2 hours. Immediately remove cookies from cookie sheets; place on wire racks. Cool 5 minutes or until completely cooled. Makes 4 dozen cookies

Recipe from Pilsbury Holiday Cookies & Candies