Saturday, February 25, 2006
1 can pinto beans, drained and rinsed
1 tbsp olive oil
juice of 2 limes (or one lemon)
1 medium red onion, chopped
1 tbsp coriander
1 clove garlic
Blend all ingredients until smooth. Serve with tortilla chips or vegetable sticks. If you want to use this as a spread (excellent on whole grain crackers or hefty toasted bread), use just one lime and/or reduce the olive oil a bit.
Friday, February 17, 2006
- 1-1/2 pounds ground beef (or turkey)*
- 3/4 cup cooked rice**
- 1/2 cup finely chopped (or grated) onion
- 1 egg
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 cup milk
- 1-2 ounces grated parmsesan or romano cheese
- 1 cup V8***
- 1 big can whole tomatoes, chopped
For the top
- 1 container saurkraut, drained and rinced
- 1-2 oz sliced pepperoni (optional)
Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, cheese, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling. Place in a baking dish. Place saurkraut around the rolls. Pour V8 and tomatoes over the cabbage rolls, and scatter the pepperoni on top. Bake covered in a preheated 350° oven for one hour. Remove rolls and allow to rest for 30 minutes. (Cabbage rolls are actually much better the next day.)
* I used turkey
** I didn't have rice (!!), so I used uncooked quinoa, and it worked very well.
*** I prefer the low sodium
Monday, February 13, 2006
So tonight, I am making German rye bread. All by myself. I am so proud.
Saturday, February 04, 2006
On a floured surface, roll out dough into 12" x 16" rectangle. Sprinkle oregano over dough. Spread with pepperoni and cheese. Starting with long side, roll up jelly-roll style. Cut into 12 rolls. Place on a 9" x 13" pan sprayed with non-stick cooking spray. Sprinkle rolls with parmesan cheese. Cover with plastic wrap that has also been sprayed. Let rise until double in size. Remove wrap. Bake at 350F for 15-20 minutes. Serve warm or at room temperature.