Some cosmetic changes in preparation for larger site changes in the works.


Well, I'm not exactly "technologically advanced," but

Veteran Member
11245 posts
Joined: Dec 19, 2005


Posted to Thread #328 at 11:36 pm on Jan 5, 2006

luckily, I have these saved to file, so I can just copy and paste them. Here ya go:



1 tablespoon olive oil (I used 2 Tbsp)
1 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (I omitted this)
1/2 cup chopped red bell pepper (I used 1 cup)
1 tablespoon minced jalapeno pepper (I used 1/2-2/3 Tbsp)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt (I used about 1/6 tsp)
2 cloves garlic -- minced (I used 3 large)
7/8 pound canned black beans, UNDRAINED (15 oz can)
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons fresh cilantro -- minced
1 tablespoon fresh lime juice
1/4 cup Monterey Jack cheese -- shredded
Vegetable cooking spray
2/3 cup salsa (I omitted this - see note below)*


Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute. Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1 cup bean mixture in a food processor, and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well. Divide mixture into 5 equal portions, (I divided into 6 equal portions), shaping each into 6-inch patty. Wipe skillet clean with paper towels. Coat skillet with cooking spray, (I used two nonstick skillets with 1 tsp oil in each one), and place over medium-high heat until hot. Add patties, and cook 3 minutes (total) or until browned, turning patties carefully after 1-1/2 minutes.
Serving Ideas : Serve with salsa. *(see note below).

From Cooking Light

*(Note: I served this with a yogurt dip along with chopped red onion and chopped tomatoes on the side.
Yogurt Dip: 1 cup nonfat plain yogurt, 1/4+ cup chopped cilantro, 1 tsp ground cumin, and several drops of Cajun hot sauce (to taste).


In addition to the spices listed, I added some onion powder and a few pinches of oregano. I didn't have any green onions, so I used lots of chopped chives.


1 1/2 cups fresh breadcrumbs
3 tablespoons butter or margarine, melted
4 tablespoons grated parmesan cheese (I used Parmigiano Reggiano)
2 large firm tomatoes, sliced (I used 5 medium to medium/large plum tomatoes)
1/2 teaspoon granulated sugar
salt and pepper
1 teaspoon dried basil
1/2 teaspoon garlic powder
2 green onions, chopped (I used a very generous amount of chopped chives)
2 eggs, beaten
1/2 cup half-and-half (I used lowfat milk)
1/2 cup grated swiss cheese
1/4 cup additional parmesan cheese (I used Parmigiano Reggiano)


1. Preheat oven to 400 degrees F.
2. Combine crumbs, butter and the 4 Tbsp Parmesan cheese.
3. Press into greased 9" pie plate and bake for 10 minutes.
4. Remove from oven.
5. Re-set oven temperature to 350 degrees F.
6. Spread tomatoes in a layer on the crumb crust (I had extra tomato slices, so I made a second layer).
7. Sprinkle with sugar, salt, pepper, basil, garlic powder, and green onions.
8. Mix eggs with half and half and the grated Swiss cheese, then pour over tomatoes. (I added some salt and pepper to the egg mixture).
9. Sprinkle the additional Parmesan over the top.
10. Bake for 30 minutes.

Makes 6 side-dish servings.

Recipezaar - Posted by Steingrim


I serve this with brown rice.
From Bon Appétit: "Even better over rice. Top it with sour cream and grated cheddar cheese." (I omit the toppings).


3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped (I crush them first)
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained (I use pinto beans)
2 green bell peppers, cut into 1/2-inch pieces
1 10-ounce package frozen corn kernels (I use 1 15-oz can, unsweetened and unsalted)


Heat oil in heavy large pot over medium-high heat.
Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors.
Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes (I cook it about 1 hour).
Season to taste with salt and pepper.

Serves 6.

From Bon Appétit


Fantastic! "Saffron lends authenticity to this fragrant dish, which draws its inspiration from the paellas of Spain. Serve a green salad alongside, and uncork a bottle of Pinot Grigio."


2 1/2 tablespoons olive oil (I used a little more)
2 cups chopped onion (I used a lot more)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 tablespoon chopped garlic (I used a lot more)
1 1/2 teaspoons paprika
2 cups canned vegetable broth (I cheated and used low sodium chicken broth, about 2 1/2 cups)
3 large plum tomatoes (about 10 ounces), seeded, coarsely chopped
1 cup frozen peas
1 cup drained canned garbanzo beans (chickpeas) (I used more)
1/2 cup chopped peeled carrot
1/4 teaspoon crushed saffron threads
1/4 teaspoon cayenne pepper

1 1/2 cups (about 9 1/2 ounces) couscous

6 canned artichoke hearts, quartered (I omitted this)
Sliced red bell pepper rings (I omitted this)
1 lemon, cut into 8 wedges (I omitted this)
Chopped fresh parsley (I used fresh cilantro)


Heat oil in heavy large pot over medium-high heat. Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.

Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl. Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.

Serves 6.

From Bon Appétit



3 teaspoons olive oil
1 large onion, chopped
4 large garlic cloves, minced (I use around 7 large cloves, crushed and chopped)
2 cups canned unsalted chicken broth (I use low sodium)
1 15 1/2-ounce can low-sodium garbanzo beans (chick peas), rinsed, drained
1 10-ounce package frozen leaf spinach, thawed, squeezed dry (I use fresh spinach)
12 ounces farfalle (bow tie) pasta, freshly cooked
2 ounces grated Parmesan cheese (I use Parmegiano Reggiano)
(Salt and pepper to taste)


Heat 1 teaspoon oil in heavy large nonstick skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Pour in chicken broth and simmer until liquid is reduced by half, about 4 minutes. Add garbanzo beans and spinach and boil 1 minute. Transfer spinach mixture to large bowl. Add pasta. Drizzle pasta with remaining 2 teaspoons olive oil and toss. Season pasta generously with pepper; sprinkle with grated Parmesan and toss well. Serve.

Serves 4.

From Bon Appétit


"The key to this recipe is cooking the bell peppers until they’re meltingly tender..."


4 large garlic cloves, minced (I crush them first, then chop)
1/4 cup extra-virgin olive oil
6 large red and yellow bell peppers (3 lb.), cut into 2-inch-long julienne
1/2 cup dry white wine
1 lb. penne
Salt and black pepper, to taste


Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, (around 20 minutes or longer).
While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.
(*Serve with grated Parmigiano Reggiano)!

Makes 4 generous main course servings.

- Gourmet



2 1/2 cups *Caramelized Onions (about 3 very large onions) - *See recipe below
2 Tbsp olive oil
Cooking spray
3 cups sliced mushrooms (around 8 oz)
2 cups julienne-cut red bell pepper: 3 x 1/4"( 1 huge red pepper)
8 garlic cloves, crushed and chopped med/small
1 cup low-salt chicken broth
1/4-1/2 tsp salt (to taste)
1/4 tsp black pepper or more, to taste
1/8 tsp crushed red pepper or more, to taste
1 Tbsp oregano
1 lb. hot cooked farfalle (bowties)
Basil and oregano to taste, to toss into pasta


1 Tbsp olive oil
cooking spray
8 cups uncooked vertically sliced onions ( yellow, red, etc.) = 3 very large onions


Heat oil in large nonstick skillet coated with cooking spray over med-high heat.

Add sliced onion and cook for 5 minutes, stirring frequently. Continue cooking 15 - 20 minutes or until deep golden brown, stirring frequently.


Heat olive oil in large nonstick skillet coated with cooking spray over med/high heat. Add garlic and cook around 1 minute. Do not let garlic brown.

Add red bell pepper and saute till soft. ( Can add a few mushrooms to create some liquid).

Add the rest of the mushrooms and cook a few minutes.

Add caramelized onions, chicken broth, salt, black pepper and red pepper. Bring to a simmer and cook a minute or so to let the flavors blend.

Remove from heat and add 1 Tbsp oregano.

Toss pasta with extra basil and oregano, to taste. Then mix onion saute into pasta.

Serve with freshly grated Parmegiano Reggiano.

- Adapted from Cooking Light

A balanced diet is equal parts of milk and dark chocolate.

Other messages in this thread: