Text 6336, 117 rader
Skriven 2011-01-28 20:33:51 av Sean Dennis (1:18/200)
Ärende: Two "new" recipes
=========================
Hello, All.

I finally found the September 2010 issue of Reader's Digest I "borrowed" from
the doctor's office.  It had some great black bean recipes in it that I liked.
I MM'd them tonight and there's two recipes so far.  I hope you enjoy them
both.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Black Bean Lasagna
 Categories: Main dish, Noodles, Seandennis
      Yield: 12 Servings

      9    Lasagna noodles
      1    Large onion, chopped
      3    Garlic cloves, minced
      1 t  Canola oil
      2    Cans (16 oz. each) black
           Beans, rinsed and drained
      1    Can (14 1/2 oz.) diced
           Tomatoes, undrained
      2    Cans (6 oz. each) tomato
           Paste
      1 c  Water
      2 T  Minced fresh cilantro
    1/4 t  Crushed red pepper flakes
           (can use up to 1/2 tsp)
      4    Egg whites, beaten
      1    Carton (15 oz.) reduced-fat
           Ricotta cheese
    1/2 c  Grated Parmesan cheese
    1/4 c  Minced fresh parsley
      2 c  (8 oz.) shredded reduced-fat
           Mexican cheese blend

  1. Cook noodles according to package directions.  Meanwhile, in large
  skillet over medium heat, cook onion and garlic in oil until tender.
  Add beans, tomatoes, tomato paste, water, cilantro, and pepper
  flakes.  Bring to a boil.  Reduce heat; simmer, uncovered, 15 minutes
  or until slightly thickened.

  2. In small bowl, combine egg whites, ricotta, Parmesan, and parsley.

  3. Drain noodles.  Spread 1/2 cup bean mixture into 13-by-9-inch
  baking dish coated with cooking spray.  Layer with three noodles, a
  third of ricotta mixture, a third of remaining bean mixture, and 2/3
  cup of cheese blend.  Repeat layers twice.

  4. Cover and bake at 350 degrees F 30 to 35 minutes.  Uncover; bake
  10 to 15 minutes longer or until bubbly.  Let stand 10 minutes before
  cutting.

  From "Taste of Home" featured in September 2010 "Reader's Digest".

  MM'd by Sean Dennis on 28 January 2011.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken and Black Bean Chili
 Categories: Main dish, Seandennis
      Yield: 6 Servings

      2 T  Cooking oil
      3    Large skinless, boneless
           Chicken breast halves, cut
           Into 1-inch pieces
           Sea salt to taste
      1 T  Chili powder, to taste
    1/2 T  Ground cumin, or to taste
      1    Dried chipolte chili pepper,
           Ground into powder
           Ground black pepper to taste
    1/2 T  Ground cayenna pepper
      1    Small yellow onion, diced
      1    Medium green bell pepper,
           Diced
      1    Medium yellow bell pepper,
           Diced
      5 c  Water
      1    Can (15 oz.) kidney beans,
           Undrained
      1    Can (15 oz.) black beans,
           Undrained
      1    Can (11 oz.) whole kernel
           Corn, drained
      1 T  Green pepper sauce (such as
           Tabasco)
      1    Can (6 oz.) roasted garlic
           Paste
      1    Bunch fresh cilantro,
           Chopped

  1. Heat oil in large pot over medium heat.  Place chicken in pot and
  brown on all sides.  Season with sea salt, chili powder, cumin,
  ground chipotle, black pepper, and cayenne pepper.  Mix in onion,
  green bell pepper, and yellow bell pepper.  Pour in about three cups
  of water; cook 10 minutes, until about half the water has evaporated.

  2. Add the beans and corn; season with green pepper sauce.  Reduce
  heat to low; mix in remaining two cups of water and tomato paste.
  Simmer, stirring occasionally, until thickened, 30 minutes.  Top with
  cilantro to serve.

  From allrecipes.com as featured in September 2010 "Reader's Digest"

  MM'd by Sean Dennis on 28 January 2011.

MMMMM

Later,
Sean

... What you don't know can hurt you.
--- GoldED/2 3.0.1
 * Origin: Paragon BBS - 423.926.7999 - paragon.darktech.org (1:18/200)