Red or Black Beans & Rice:
1/2 to 1 lb (one or two cups) sausage
Or any type of seasoned ground meat
Or chopped up summer sausage
1 small onion
1 medium green pepper
1-3 cloves garlic
Worcestershire sauce, a few shakes
1 tsp your favorite creole seasoning
Cayenne pepper or hot sauce to taste
2-3 15oz cans black or red beans (not drained)
Or 2 cups (approx 1 lb) dried beans cooked in the crock pot
(will make about 4 cups cooked beans)
Cooked rice (enough to feed your family)
Saute onion, peppers and garlic for a couple of minutes in olive oil, then add sausage and brown. Once the sausage is well done, add creole seasoning and cayenne pepper or hot sauce if you are going to. Mix well then add canned or crock pot cooked beans. Let simmer 15 to 30 minutes. Serve over hot rice. Serves a family of four- Beans and rice will give complete protein
CHEF KEITH BANKS’ SPAGHETTI SQUASH WITH TOMATO AND BASIL
Ingredients:
o 2 lbs spaghetti squash, halved lengthwise and seeded
o 2 cups thinly sliced cherry tomatoes
o 1/2 cup shredded fresh basil leaves, plus additional sprigs for garnish
o 1/4 cup crumbled feta or 1/4 cup goat cheese
o 2 cloves garlic, minced
o 2 tablespoons olive oil
o 1 teaspoon dried oregano
o 1/2 teaspoon salt
o 1/2 teaspoon fresh ground black pepper
o 1/2 cup toasted pine nuts
Directions:
1. Put squash halves cut side down in a 2-quart microwave-safe baking dish.
2. Pour in 1/2 cup of water; cover the dish securely with plastic wrap.
3. Using a sharp knife, cut four slits in plastic to serve as steams vents.
4. Cook in microwave on the high setting for 12 minutes, rotating dish halfway through, until squash is soft when touched.
5. Let stand, covered,3 to 5 minutes.
6. In a large bowl, toss together all remaining ingredients except pinenuts;set aside.
7. While the squash is still warm, use a fork to scrape out the flesh; it will part into spaghetti like strands.
8. Add to tomato mixture and toss gently to combine.
9. Garnish with toasted pine nuts and slivered basil sprigs, if desired.
TONJA’S SPICED KABOCHA (OR BUTTERNUT) SQUASH SOUP
Serves 6. Kabocha squash is a vitamin-rich alternative to potatoes in this creamy soup that can be served hot or cold.
Ingredients:
½ medium kabocha or 1 butternut squash (about 2 lbs.), halved
5 gloves garlic
1 small onion, chopped (about 1 cup)
¼ tsp. ground allspice
1/8 tsp. ground cinnamon
1 - 15 oz. low-sodium vegetable broth
3 Tbs. finely chopped chives
1 tsp. sherry vinegar
Directions:
1. Preheat oven to 350°F. Line baking sheet with foil and coat with cooking spray. Place squash cut-side down on prepared baking sheet, and tuck garlic cloves in hollow under squash. Bake 50 minutes, or until tender. Cool 10 minutes. Scoop flesh from shell, and place in large bowl. Peel garlic cloves.
2. Heat large pot over medium heat, and coat with cooking spray. Add onion, and cook 7 minutes, or until translucent. Add ginger, allspice and cinnamon, and cook 1 minute more. Stir in squash, garlic, broth and 3 & 1/2 cups water. Bring to a simmer, and reduce heat to medium low. Partially cover pot, and simmer 25 minutes. Purée in blender or food processor until smooth. Serve hot or cold, and stir in chives and vinegar just before serving.
Nutritional Information
Calories: 56, Protein: 2g, Total fat: 1g, Saturated fat: 0g, Carbs: 13g, Cholesterol: 0 mg, Sodium: 117mg, Fiber:2g, Sugars: 5g.
Source
Vegetarian Times http://www.vegetariantimes.com/recipes/10285
TONJA’S SPICED KABOCHA SQUASH MASH
INGREDIENTS:
1 Kabocha squash, halved and seeded
2 tbs. olive oil
salt and pepper
1/2 tsp. curry powder
6 tbs. butter
2 tbs. sour cream
1 clove garlic, diced
1/3 cup chicken broth
INSTRUCTIONS:
1. Preheat oven to 350 degrees.
2. Halve the squash and scoop out all the seeds from the inside. Lay on baking sheet and brush insides
with olive oil. Sprinkle with salt, pepper, and curry powder and put in oven for 1 hour 10 minutes.
3. Allow squash to cool until you can handle it to scoop out the insides into a bowl. It’s okay to let
it cool now for a while.
4. Melt 6 tbs. butter on stovetop until it starts to brown. Add diced garlic and chicken broth, simmer
for 2 min.
5. Pour butter-broth-garlic mixture into bowl over cooked squash.
6. Mash together. It might be liquidy and soupy at first. Use a wisk to beat it to a thicker, more
mashed potato consistency.
7. Serve and enjoy!
SOURCE: http://www.chow.com/recipes/11189-spiced-kabocha-squash-mash
Quick Green Bean Salad - Makes about 8 servings.
2 cans green beans
¼ to ½ onion, sliced very thin
Bottled salad dressing
Drain & rinse beans. Add onion to taste. Drizzle with dressing, toss, and refrigerate for at least 1 hour.
Serve alone as a side dish, or toss with cut lettuce and carrot shreds. Different dressing flavors make a big change (i.e. ranch, Italian, French)
Barbeque Green Beans - Makes about 4 servings
1/4 cup chopped onion
1/2 cup ketchup
1/4 cup brown sugar
1 T Worcestershire sauce
2 cans cut green beans, drained and rinsed
Saute onion until tender. Stir in remaining ingredients. Simmer 10 minutes, or bake in greased casserole 15 minutes at 350°. If baking, top with buttered bread or cracker crumbs, or crushed unsweetened cereal, for a crispy crust.
Crustless Quiche - Serves 4-6.
1/2 c. prepared biscuit mix
1/4 c. butter, melted
1 1/2 c. milk
3 eggs
Dash pepper
1 c. shredded carrots
1 or 2 cans green beans, drained and rinsed
½ to 1 c chopped onion, sauted until tender
Grated cheese
Bread or cracker crumbs, or crushed unsweetened cereal (cornflakes, etc)
Mix vegetables and spread in greased 8” baking dish. In blender or bowl, combine milk, biscuit mix, eggs, butter and pepper. Blend for 15 seconds. Pour over vegetables. Top with cheese or crumbs if desired. Bake at 350 degrees for 30 minutes. Let stand 10 minutes.
Can also add diced leftover meat or other vegetables.
Green Bean Casserole – Serves 4-6
1 can cream of mushroom soup
½ c. milk
1 t. soy sauce
1/8 t. pepper
2 drained cans or 4 c. frozen green beans
Stir soup, milk, soy sauce, pepper, and green beans together and baked in a greased 9x13 baking dish. Bake at 350 degrees for 20 minutes or until bean mixture is hot and bubbling.
An alternate idea would be to add 1 c. crushed potato chips, French’s French Fried Onions, or cornflakes to the green bean mixture before baking. When hot and bubbly, sprinkle with 1 c. more of crushed potato chips, French’s French Fried Onions, or cornflakes on the top and bake 5 minutes more, until golden brown.
Green Bean Casserole II – Serves 4-6
1 lb. ground beef , cooked and drained
1 or 2 cans green beans, drained.
1 or 2 cans cream of mushroom soup
1 bag frozen tater tots, French fries, or any form of potatoes that are cooked to fork tender, mashed, cubed or sliced for the surface of the 9x13 dish
Mix the cooked ground beef, green beans and cream of mushroom soup together and put in 9x13 greased pan. Top with potatoes, and bake at 450 degree oven for 30 minutes or until potatoes are golden brown.
Green Beans with Corn and Green Onions – Serves 4-6
2 cans green beans, drained, or 4 cups frozen green beans
1 can of whole kernel corn
2 T. oil
1 or 2 green onions, chopped
2 garlic cloves or 2 T. chopped garlic, or to taste
¼ c. chicken stock or water
3 T. butter
In large pan over medium heat, add oil, after 45 seconds add onions and sauté for 2-3 minutes, add green beans, corn, and garlic. Saute for 4 minutes, then add the chicken stock or water, and season with salt and pepper, and butter. If you have it, chop half a tomato and toss in.
Soy Glazed Green Beans – Serves 4-6
2 lbs. frozen green beans, or 2 cans green beans, drained
2 T. oil
2 T. butter
4 cloves of garlic, chopped, or less to your taste
¼ c. soy sauce
In sauté pan over medium-high heat, add the oil and butter. When butter is melted, add garlic and stir, about 1 minute, be careful, garlic burns easily. Add the green beans and soy sauce, and a dash or two of pepper and sauté until the sauce reduces slightly and thoroughly coats the green beans, two or three minutes, may even be less.
Green Beans with New Potatoes – Serves 4-6
2 or 3 cans green beans, drained
4 slices of bacon, if you have it, and reserve ¼ c. of the bacon grease, if more, drain, if less it’s OK, if not then use 2 T. oil
12 whole small red potatoes with skins on, or 3 regular potatoes peeled and cubed, cooked to fork tender
1 onion, cut into thin slices
2 T. butter, sliced
salt and pepper
Fry bacon until crisp, reserving the grease in the pan, take out bacon and crumble for later,. Toss in onion and sauté 4 minutes or until tender, then add green beans and toss. Add the hot potatoes that are fork tender to the green beans, then add the crumbled bacon, 2 T. butter, salt and pepper to taste. If you have it, sprinkle in ½ t. of garlic powder and mix in as well.
Tuna and Green Bean Salad – Serves 4-6
1 to 2 cans green beans, drained
2 large potatoes, diced and cooked to fork tender
1/3 c. lemon juice, if you have it
2 cloves of garlic, finely chopped
1/3 c. oil
1 can tuna, drained
1 c. halved cherry tomatoes or 1 c. chopped tomato
In small bowl, whisk lemon juice, oil, garlic, 1 t. salt, ¾ t. pepper, and ½ t. dried oregano if you have it. Place tomatoes, tuna, green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.