by Tami Dietz
¾ lb. Spiral shaped, penne or bow-tie pasta
1/3 c. finely chopped onions
1 garlic clove, minced
1 tbsp. oil
1 15-oz. can black beans, rinsed & drained
1 10-oz. can mild enchilada sauce
¼ c. sour cream
1 jalepeno, chopped (optional)
Grated cheese
2 green onions, sliced thin
Cook pasta according to package directions. In a saucepan, cook onion & garlic in oil till softened. Add black beans, enchilada sauce & jalepeno. Simmer gently until thickened (about 6 minutes). Remove from heat; add sour cream. Salt to taste. Add to drained pasta; serve & sprinkle cheese and green onions over top.
Strawberry Spinach Salad
by Tami Dietz
2 pkg (bunches) spinach
Quart of strawberries
Sugared almonds:
¾ c. slivered almonds
1/3 c. sugar
little water
Toast on stove (low) for about 15 minutes.
Dressing:
¼ c. vinegar
½ tsp salt
¾ c. sugar
½ c. oil
1/3 c. strawberry jam
2 tsp poppy seeds
Pour dressing over salad and mix. (This recipe makes a lot of dressing, so don't use it all. Pour a little and mix until you like the amount)
2 pkg (bunches) spinach
Quart of strawberries
Sugared almonds:
¾ c. slivered almonds
1/3 c. sugar
little water
Toast on stove (low) for about 15 minutes.
Dressing:
¼ c. vinegar
½ tsp salt
¾ c. sugar
½ c. oil
1/3 c. strawberry jam
2 tsp poppy seeds
Pour dressing over salad and mix. (This recipe makes a lot of dressing, so don't use it all. Pour a little and mix until you like the amount)
Coconut Curry Red Lentil Soup by Kim Holman
Makes 2 large or 4 small servings
If you like Indian food, this is awesome!!
1 small onion, chopped
1 tbsp olive oil
1 garlic clove, minced
1 small yam, cubed
1 small potato cubed
2 cups vegetable stock
1/2 cup dried red lentils
1 tbsp curry paste
1/2 tsp salt
1/2 tsp ground black pepper
1 14-oz can coconut milk
1/4 cup fresh cilantro
In a medium soup pot on medium heat, sauté the onions in oil until translucent. Add the garlic and celery and sauté for an additional 5 minutes. Add the yams, potatoes, stock, lentils, curry paste, salt and pepper. Bring to a boil, then reduce heat. Simmer for 15-20 minutes or until the potatoes are cooked. Stir in the coconut milk with a hand blender or food processor, blend half or all of the soup until smooth (be careful when blending hot liquids). Return to pot, stir in the cilantro, and serve.
If you like Indian food, this is awesome!!
1 small onion, chopped
1 tbsp olive oil
1 garlic clove, minced
1 small yam, cubed
1 small potato cubed
2 cups vegetable stock
1/2 cup dried red lentils
1 tbsp curry paste
1/2 tsp salt
1/2 tsp ground black pepper
1 14-oz can coconut milk
1/4 cup fresh cilantro
In a medium soup pot on medium heat, sauté the onions in oil until translucent. Add the garlic and celery and sauté for an additional 5 minutes. Add the yams, potatoes, stock, lentils, curry paste, salt and pepper. Bring to a boil, then reduce heat. Simmer for 15-20 minutes or until the potatoes are cooked. Stir in the coconut milk with a hand blender or food processor, blend half or all of the soup until smooth (be careful when blending hot liquids). Return to pot, stir in the cilantro, and serve.