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NOV 2009 – Corn and Black Bean Salad
INGREDIENTS: 2 cups fresh corn kernels (about 4 ears) 1 cup diced red bell pepper (about 1 large) 1/2 cup thinly sliced green onions 1/2 cup chopped fresh cilantro 1 (15-ounce) can black beans, rinsed and drained 1/4 cup red...
OCT 2009 – Tortilla Soup with Chicken and Lime
INGREDIENTS: 4 5- to 6-inch diameter corn tortillas or purchase baked tortilla chips and serve on top of soup. 2 teaspoons olive oil 2 14 1/2-ounce cans low-salt chicken broth 2 cups water 3/4 cup canned Mexican-style stewed tomatoes with...
SEP 2009 – Braised Lentils
INGREDIENTS: 3 tablespoons extra-virgin olive oil 1 cup finely chopped red onion 2/3 cup finely chopped carrot 1/2 cup finely chopped celery 1 1/4 cups dried green lentils 4 cups chicken stock or canned low-salt chicken broth INSTRUCTIONS: Heat oil...
AUG 2009 – Low-Fat Hummus
INGREDIENTS: 6 Cups cooked, or three cans (16 Oz. each) garbanzo beans, drained 6 cloves garlic, minced 1 Cup water or few T of olive oil as desired consistency Juice from a few lemons 4 green onions chopped 1/4 cup...
JUL 2009 – Hot and Sour Beef with Cucumber
This refreshing cold beef salad form Thailand is served atop butter lettuce leaves. You can offer forks; or use the lettuce as a wrapper to enclose the salad and eat it burrito-style. INGREDIENTS: 1 pound boneless beef sirloin steak, about...
JUN 2009 – Fish Tacos with Cabbage Slaw
INGREDIENTS: 4 cups very thinly presliced green cabbage 1 cup chopped plum tomatoes 1/3 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice 5 teaspoons extravirgin olive oil, divided 1/2 teaspoon salt, divided 1...