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Corn and Black Bean Salad

A delicious, colourful summer salad for all occasions. Feel free to add other veggies as desired.  I often add avocado and some lemon juice.  

Sweet Corn Salad with Black Beans, Scallions and Tomatoes


Servings: Serves 6–8


Ingredients: 

• 8 ears corn on the cob
• 2 cups black beans (cooked or canned), drained and rinsed
• 4 scallions, chopped
• 1 cup grape tomatoes, cut in half
• 1 red bell pepper, diced
• 3 tablespoons red wine vinegar, or to taste
• 1 teaspoon coarse sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons chopped cilantro or basil, plus whole leaves for garnish

Directions: 

Shuck corn. In a shallow baking pan, stand each cob on its larger end, holding the tapered end with your noncutting hand. Using a sharp knife, slice kernels off; transfer kernels to a bowl. In a large frying pan, heat 2 tablespoons olive oil and sauté kernels until just softened, 5 to 6 minutes. Return corn to bowl and add beans, scallions, tomatoes and red pepper.

In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil. Pour onto corn mixture, add cilantro or basil and mix well. Adjust seasoning to taste before serving. 



Courtesy of Oprah.com

Roasted Mushrooms

I profess to be a universal food lover, willing to try anything with very few dislikes.  However,  I must say that despite many tries, mushrooms are not something I enjoy. 

My husband loves mushrooms so I ordered some fresh from a farm and concocted this recipe which was very well received.  I even enjoyed a bite!

Grilled Mushrooms

Ingredients

1 1b Oyster Mushrooms

4 cloves garlic

1 tsp salt

1/2 tsp pepper

2 tbsp fresh herbs of choice (basil, oregano, rosemary, thyme)

4 tbsp olive oil

Directions

1. Preheat grill to medium.
2. Clean mushrooms.
3. Mix together garlic through to olive oil.
4. Place mushrooms on tinfoil and brush with olive oil mixture.
5. Place tinfoil on heated grill and grill till soft - approx. 20 minutes

Spaghetti Squash Spaghetti

This is a super healthy fun way to eat spaghetti.  Great way to sneak in the veggies with picky eaters as well.  For a vegetarian version sub in meatless ground round (like Yves).

 

Spaghetti Squash with Super-Thick Bolognese Sauce

 

Ingredients

• 1 large spaghetti squash, cut in half lengthwise, seeds removed
• 6 tablespoons extra virgin olive oil (EVOO), divided
• Salt and ground black pepper
• 1/2 cup grated Pecorino Romano cheese, plus more for topping, if desired
• 1/4 pound thickly sliced pancetta, chopped
• 1-1 1/2 pounds ground sirloin
• 1 carrot, peeled and cut into small dice or shredded
• 1 medium onion, cut into small dice
• 3 cloves garlic, finely chopped or grated
• 1/4 cup tomato paste
• 1/2 cup red wine
• 1/2 cup beef stock
• 1/2 cup fresh basil (about a handful), chopped
• 1/2 cup fresh parsley (about a handful), chopped

Preparation

Pre-heat the oven to 400ºF.

Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 tablespoons of EVOO, salt and pepper. Turn the squash over so they're cut-side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells.

While the squash is roasting, place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes.

Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes.

To serve, ladle the meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino Romano cheese.

Courtesy of Rachel Ray 

Serves 4

Best Twice Baked Potatoes

Now that I have told you my secret for easy to cook bacon, I thought I would post a delicious side dish that uses it.  These are a fabulous treat with some barbecued chicken or steak and a salad.  Yuuuummmm!!

Best Twice-Baked Potatoes Recipe

Ingredients

• 4 medium potatoes
• 1/2 cup light sour cream 
• 1/4 cup milk
• 1/4 cup butter
• 1/2 cup shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 slices bacon, crisp and crumbled

Instructions

1. Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
2. Allow to cool a bit.
3. Slice about a 1" strip of the skin off the top of each potato.
4. Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
5. Mash the potato pulp along with the margarine.
6. Add milk, sour cream, cheese, salt and pepper; combining well.
7. Spoon the mixture back into the potato shells, piling high.
8. Top with the crumbled bacon
9. Bake at 400 for 15 minutes.

Recipe Courtesy of Recipezaar 

Best Way to Cook Bacon

I used to have a fear of bacon, I jumped every time it spit and burned me. I had stopped cooking with it unless my husband was home. Luckily I found a tip for cooking it without greasy splatters all over the stove top (and clothes). Bacon can be easily baked in the oven, resulting in amazingly flat slices:

Baked Bacon  

1. Preheat oven to 400 degrees F. 
2. Line baking sheet with foil ensuring it curls up the edges as well. This will allow for easy clean up.
3. Place a cooling rack inside the baking sheet or use a broiler pan.
4. Lay out slices in a single layer on rack.
5. Bake for 10 to 15 minutes, depending on desired doneness level. 
6. Voila! Crispy bacon with no curls

Crepes

I AM MAKING THESE FOR DESSERT TONIGHT STUFFED WITH FRESH FRUIT AND SOME CUSTARD SAUCE POURED OVER TOP.  I MAY EVEN GO COMPLETELY OVER THE EDGE AND ADD SOME MELTED CHOCOLATE!!!

crepes

Ingredients - makes approx. 12 crepes

2 eggs, beaten

3/4 cup low fat milk

2/3 cup water

2 tablespoon vegetable oil

1 1/3 cup all-purpose flour

2 teaspoons white sugar

1 tsp vanilla

pinch of salt

 

Instructions

In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.  Add vanilla.
Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.