3 cups cooked pearl barley
1 16oz can black beans rinsed/drained
1 16oz can corn, drained
1 1/12 cups diced fresh tomato
1 cup frozen green peas
1 cup cubed avocado
1/12 cup chopped fresh cilantro
1/2 tsp salt (or to taste)
1/4 tsp pepper
Dressing
1/2 cup water
2 tablespoon fresh lemon juice
1 tablespoon grated fresh onion
1 tablespoon vegetable oil
2 garlic cloves minced.
Toss dressing into ingredients. Chill, serve.
I would recommend doubling mine, as it only serves 2-4 as written.
Bulgur Baked with Raisins and Cranberries (Ally)
From The Best Casserole Cookbook Ever by Beatrice Ojakangas)
2 tsp butter, plus more for dish
1 cup bulgur or cracked wheat
2 cups boiling water
1 tsp salt
1 tsp dried basil
1/2 cup golden raisins
1/2 cup dark raisins
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted
Pre-heat oven to 300F, butter a 1-1/2 quart casserole. Combine
bulgur, water, salt, basil, raisins, cranberries and the two tsp.
butter in the casserole and stir to blend well. Cover and bake for 30
to 45 minutes, or until the bulgur is tender and has absorbed all the
liquid. Before serving, fluff with a fork and garnish with the toasted
almonds.
Cheesecake (Jen)
DeeDee Molus' recipe in the MOMS Club cookbook p. 132
1 cup sugar
4 - 8 oz pkg cream cheese
3 eggs
Preheat oven to 275 degrees. Line outside of an 8 or 9 oz spring form
pan with foil. Grease bottom and sides of pan. In large mixing bowl beat
sugar and cheese at medium to high speed for 8-10 minutes. Scraping
sides twice, until mixture is extra smooth and sugar is dissolved Stir
in eggs just until combined. Pour batter into pan and place in shallow
roasting pan. Place in oven and add 1 inch of very hot water to the pan.
Bake 70-75 minutes or until center appears nearly set when shaken.
Remove pan from water bath and cool on wire rack for 15 minutes. Run a
thin metal spatula around edge of cheesecake to loosen from sides of
pan. Cool 45 minutes more, cover and chill overnight. Can be made with
crust or without.
Roasted chick peas (Maggie)
From Terry Walter's Clean Eating cookbook.3 cups chick peas
2-3 tbls olive oil
Salt
Seasoning of your choice
Line cookie sheet with parchment paper. Drain, rinse, and pay dry chick peas. Place on parchment paper, coat with oil and seasoning. Bake at 400 for 30-40 minutes.
Black Bean & Veggie Ranch Salad (Laura N.)
From my little sis, who eats ranch like it is a food group :)
1 avacodo, diced
1 can petite diced tomatoes, drained
1 can black beans, drained
1/2 c. onion
1/2 c. red or green pepper, diced
1 can of corn, drained
1 packet of Good Seasons Italian dressing mix
1 bunch of fresh cilantro, chopped
Combine all ingredients and mix well. Refrigerate before serving.
Veggie casserole (Vaida)
1 cauliflower
1-2 zucchini
1/2 bag 16 oc baby carrots
1-2 potatoes
cheese of your choice
1/2 cup half and half
pepper, salt, spicy pepper, thyme
coock the vegies, except zucchini, which should be fried in a little bit of butter. Mix all veggies together put in to a baking form, mix haf and half top with chesse and bake it for 10mintues in 375F oven.
1-2 zucchini
1/2 bag 16 oc baby carrots
1-2 potatoes
cheese of your choice
1/2 cup half and half
pepper, salt, spicy pepper, thyme
coock the vegies, except zucchini, which should be fried in a little bit of butter. Mix all veggies together put in to a baking form, mix haf and half top with chesse and bake it for 10mintues in 375F oven.
Orzo Salad With Feta, Olives And Bell Peppers (Laura M.)
Bon Appétit | October 1997
Applewood Inn, Guerneville CA
Yield: Serves 8 to 10
Bon Appétit | October 1997
Applewood Inn, Guerneville CA
Yield: Serves 8 to 10
12 ounces orzo (rice-shaped pasta)
2 tablespoons plus 1/2 cup olive oil
1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
3/4 cup pitted Kalamata olives
4 green onions, chopped
2 tablespoons drained capers
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced garlic
1 1/2 teaspoons dried oregano
1 teaspoon Dijon mustard
1 teaspoon ground cumin
3 tablespoons pine nuts, toasted
Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers. Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper. Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish salad with pine nuts; serve.
2 tablespoons plus 1/2 cup olive oil
1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
3/4 cup pitted Kalamata olives
4 green onions, chopped
2 tablespoons drained capers
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced garlic
1 1/2 teaspoons dried oregano
1 teaspoon Dijon mustard
1 teaspoon ground cumin
3 tablespoons pine nuts, toasted
Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers. Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper. Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish salad with pine nuts; serve.
