Tuesday, September 22, 2009

Vegetarian Black Bean Burritos

This a yummy recipe for black bean burritos suitable for vegetarians.

1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
3 cups cooked brown rice
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can corn, drained
6 (8 inch) flour tortillas
3/4 cup shredded reduced-fat Cheddar cheese
2 green onions, thinly sliced
1/4 cup plain low-fat yoghurt
1/4 cup prepared salsa

1. Heat oil in large skillet over medium-high heat until hot. Add garlic, chili powder, onion, garlic, and cumin. Saute for 3 to 5 minutes or until onion is tender. Add rice, beans and corn.
2. Cook, stirring 2 to 3 minutes until the mixture is thoroughly heated. Remove from the heat.
3. Spoon 1/2 cup of the rice mixture down the center of each tortilla. Top each with cheese, green onion and yoghurt. Roll the tortilla up and top with salsa.

Monday, September 21, 2009

Vegeterian Quesadillas

This is a quick but healthy way to make quesadillas. It's suitable for vegetarians also, and is great served with salsa or guacamola as an appetizer, snack or quick meal.


1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup chopped red onion
1/2 cup chopped mushrooms
1 tablespoon olive oil
cooking spray
6 (9 inch) whole wheat tortillas
1 1/4 cups shredded Cheddar cheese

1. In a large non-stick pan, cook the red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over a medium to medium-high heat for about 7 minutes, or until just tender.
2. Remove vegetables from pan, and then coat it with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla.
2. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles. Serve hot.

Sunday, September 20, 2009

One Pot Tuna Casserole

A tasty tuna casserole that can be made in one pot. One of our favorite one pot recipes.

1 16 oz pack of egg noodles
1 10 oz pack of frozen green peas, thawed
1/4 cup butter
1 10 oz ounce can of condensed cream of mushroom soup
1 6 oz tin of tuna, drained
1/4 cup milk
1 cup shredded Cheddar cheese

1. Add a pinch of salt to a large pot of water and bring to boil.
2. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking, then drain.
2. Melt the butter in the same pot over a medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.

Saturday, September 19, 2009

Pollo Mediterranean Recipe

This a quick and simple way of making pollo Mediterranean, a tangy chicken dish, great for serving at dinner parties. Serve with the pasta of your choice. If you're entertaining, serve with farfalle and asparagus for that extra touch.

12 chicken tenders, sliced into strips
2 tablespoons olive oil 3 cloves minced garlic
1/2 teaspoon ground black pepper
1 tablespoon Italian seasoning
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
2 tablespoons sliced green olives
1/2 cup dry white wine (or chicken broth)
2 tablespoons chopped fresh parsley
1/2 cup sour cream milk
1 1/2 teaspoons cornstarch
1/4 cup waterersonal

1. Heat the olive oil in a skillet over a medium-high heat. Place the garlic and chicken in the pan. Season with 1/2 teaspoon of salt, pepper, and Italian seasoning. Stir in the olives, tomatoes, wine, and parsley. Reduce the heat to low and continue cooking until the chicken is no longer pink in the center.

2. Leaving the sauce in the pan, remove the chicken and place it on a plate. Stir the sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.

3. Whisk cornstarch and water together in a small bowl. Increase heat to medium and whisk in the cornstarch mixture. Stir until the sauce thickens. Serve the sauce with the chicken.

Tuesday, October 7, 2008

Quick and easy pancake recipe

Lovely and simple pancake mix - serves 5.

1 cup of sifted self-rising flour
1 cup of milk
1 egg
2 tablespoons of vegetable oil

1. Beat the oil, eggs, and milk together, and add to flour. Stir until combined.
2. Heat a greased griddle When hot (check heat by flicking some water drops onto the griddle, if they evaporate noisily, it's hot enough), pour 1/8 to 1/4 cup batter onto the griddle. Flip with a metal spatula when bubbles begin to form. Cook until the second side is golden brown.

Monday, June 23, 2008

Easy Beef Stew Recipe

2 pounds of cubed beef stew meat
3 tablespoons of vegetable oil
4 cubes of beef bouillon, crumbled
4 cups of water
1 teaspoon of dried rosemary
1 teaspoon of dried parsley
1/2 teaspoon of ground black pepper
3 large potatoes
4 carrots
4 stalks of celery
1 large onion
4 teaspoons of cornstarch
2 teaspoons of cold water

1. In a large pot or dutch oven, cook beef in oil over a medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer for an hour.
2. Cut the celery and the carrots into 1 inch pieces. Chop the onion; peel and cube the potatoes.
3. Stir the potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 of teaspoons cold water and stir into the stew. Cover and simmer for another hour.

Tuesday, June 3, 2008

Easy Cabbage Roll Recipe

10 cabbage leaves
1 cup of white rice
2 cups of water
1 pound of lean ground beef
1 cup of dry bread crumbs
1 pinch of ground cinnamon
1 (28 ounce) can of whole peeled tomatoes, chopped
1 onion, diced
1 teaspoon of salt

1. Preheat oven to 300 degrees F (150 degrees C).
2. Bring a large pot of water to boil, add cabbage leaves and cook for 2 minutes. Drain.
3. Combine the rice and water in a small saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender. Remove from the heat and set aside.
4. In a large bowl, combine beef, bread crumbs, cinnamon, drained and chopped tomatoes, onion and salt; stir until well combined. Spoon equal amounts of beef mixture onto the center of each cabbage leaf. Place a spoonful of rice onto the beef. Roll up leaves, tucking in the edges, and seal with a toothpick. Wrap each roll in aluminum foil and place in a shallow baking dish.
5. Bake for 40 minutes, or until beef is cooked through.