Cooking Club Tuesday! Today's Theme Is....

Re: Cooking Club Tuesday! Today's Theme Is....

• sacey21

  August 2012

  I'll try and get MIL's rice & bean recipe!

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• AmyRI member

  

  August 2012

  I promise I will post recipes... I have a few I love. But tonight has been a little too hectic!
  

   
  

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• asf619 member

  

  August 2012

  These are recipes I haven't necessarily tried, but have bookmarked!

  Zesty Three-Bean and Roasted Corn Salad -- http://www.myrecipes.com/recipe/zesty-three-bean-roasted-corn-salad-10000001206170/

  • Cooking spray
  • 2 1/2 cups (1-inch) cut green beans (about 1 pound)
  • 3/4 cup fresh corn kernels (about 2 medium ears)
  • 3/4 cup diced red bell pepper
  • 1/2 cup minced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon minced seeded jalape?o
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/4 cup fresh lime juice
  • 1/4 cup red wine vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon red chile sauce (such as Cholula)
  • Dash of ground red pepper
  • 1 cup diced seeded tomato (about 2 medium)
  • 1 cup diced avocado

  Preparation

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green beans and corn to pan; saut? 3 minutes or until lightly browned. Transfer green bean mixture to a large bowl. Add bell pepper and next 5 ingredients (through black beans) to bowl; toss well. Combine juice, vinegar, and next 7 ingredients (through red pepper) in a small bowl; stir with a whisk. Add juice mixture to bean mixture; toss well. Cover and chill 30 minutes. Gently stir in tomato and avocado. Serve immediately.

   

  SERVES 10 (serving size = about 1 cup) 

  

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• asf619 member

  

  August 2012

  Lemony Shrimp with White Beans and Couscous -- http://www.myrecipes.com/recipe/lemony-shrimp-with-white-beans-couscous-10000001873158/

   

  • 1 10-ounce box couscous (1 1/2 cups)
  • Kosher salt and black pepper
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • 4 scallions, chopped
  • 1 pound medium shrimp, peeled and deveined
  • 1 15.5-ounce can cannellini beans, rinsed
  • 1/2 cup fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice

  Preparation

  1. In a saucepan, bring 2 cups water to a boil. Stir in the couscous and 1/4 teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving. 
     
     Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes. 
     
     Stir in the beans, parsley, lemon juice, the remaining butter, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 2 to 3 minutes. Serve with the couscous.

  SERVES 4

   

  

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• asf619 member

  

  August 2012

  Black Bean-Quinoa Salad with Basil-Lemon Dressing -- http://www.myrecipes.com/recipe/black-bean-quinoa-salad-with-basil-lemon-dressing-10000001160577/

  • 1 1/2 cups uncooked quinoa
  • 3 cups organic vegetable broth (such as Swanson Certified Organic)
  • 1 (14-ounce) package reduced-fat firm tofu, cut into 1/4-inch cubes
  • 3 tablespoons olive oil, divided
  • 1 1/4 teaspoons salt, divided
  • 1 cup chopped fresh basil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon sugar
  • 2 teaspoons grated lemon rind
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 (10-ounce) package frozen baby lima beans
  • 4 cups chopped tomato (about 3 medium)
  • 1/2 cup sliced green onions
  • 1/2 cup chopped carrot
  • 1 (15-ounce) can black beans, rinsed and drained

  Preparation

  1. Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.
  2. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Saut? tofu 9 minutes or until lightly browned. Remove from heat; cool completely.
  3. Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.
  4. Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in refrigerator until ready to serve.

  SERVES 10 (serving size = 1 cup)

   

  

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• asf619 member

  

  August 2012

  Baked Black Beans with Chorizo --  http://www.myrecipes.com/recipe/baked-black-beans-with-chorizo-50400000113028/

  • 1 tablespoon olive oil
  • 1/2 cup diced Spanish chorizo
  • Cooking spray
  • 1 1/2 cups chopped onion
  • 1 jalape?o pepper, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 5 garlic cloves, minced
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
  • 1 cup chopped seeded tomato
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup thinly sliced green onions

  Preparation

  1. 1. Preheat oven to 425?.
  2. 2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; saut? for 2 minutes. Remove chorizo from pan. Coat pan with cooking spray. Add onion and jalape?o; saut? 4 minutes, stirring occasionally. Add salt, cumin, red pepper, and garlic; saut? 1 minute, stirring constantly. Stir in broth and beans; bring to a boil. Cook 5 minutes. Mash to desired consistency. Spoon bean mixture into an 8-inch square baking dish coated with cooking spray.
  3. 3. Top with chorizo, tomato, and cheese. Bake at 425? for 30 minutes or until lightly browned. Top with green onions.

   

  SERVES 6 (serving size: about 1/2 cup) 

  

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• micheleNYC

  August 2012

  I've been wanting to make these Black Bean Burgers for a while, but hubby resisted. now that he's under an order to reduce his cholesterol, I may just win this one  ;-) 

   

  Wife, mom, attorney, blogger, runner - trying to learn to love all the good things in life!!
  "It's not a sprint, it's a marathon." - Alex & Ani bracelet
  My blog: Dodging Acorns

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• kmm13 member

  

  August 2012

  I'm making this on Sunday for my friend's cookout.  It's so yummy!  It's a pampered chef recipe.

   

  Black Bean Salsa Dip
  

  14 (7-inch) flour tortillas

  2 pkgs (8 oz each) fat-free cream cheese, softened

  ? cup fat-free mayonnaise

  2 Tbsp taco seasoning

  2 green onions with tops, thinly sliced, divided

  1 cup diced red bell pepper

  1 can (3.25 oz) pitted ripe olives, drained and chopped

  ? cup salsa

  1 garlic clove, pressed

  1 can (15 oz) black beans, drained and rinsed

  1 can (8.75 oz) whole kernel corn, drained

   

  1. Preheat oven to 400. Cut each tortilla into 8 triangles; arrange in single layer on a baking stone or cookie sheet.  Bake 10-12 minutes or until lightly browned and crisp.  Cool completely on cooling rack.  Repeat with remaining tortilla triangles.
  2. For dip: combine cream cheese, mayonnaise, and seasoning mix until smooth.  Put 1 cup of the cream cheese mixture aside; spread remaining cream cheese mixture in dish.
  3. Set aside 2 Tbsp of green onion for garnish.
  4. In large bowl, combine remaining green onions, bell pepper, olives, salsa, garlic, beans, and corn.  Mix well.  Spoon half of salsa mixture over cream cheese layer.
  5. Spread ? of cream cheese mixture over salsa layer
  6. Top with remaining salsa mixture
  7. Drop small spoonfuls of remaining cream cheese mixture on top.
  8. Sprinkle with reserved green onions.

   

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