“3 Bean” Salad
Combine anything of choice: green beans (steamed gently), black beans, kidney (kidney is the bean of choice because it’s firmer but I use pinto), yellow squash, zucchini (mine were grilled), corn, onion, and some green pepper. The original calls for garbanzo beans, any type of firm bean would do well.
You can vary the oil/vinegar according to your taste. Calls for vegetable oil (3:1 vinegar/oil) but I used a small amount of olive oil in mine because of the grilled vegetables and their juices. Add black pepper and celery seed. Fresh celery can be used as well as Italian parsley and/or dill. Sugar to taste; start off with about ½ cup and a cup of vinegar for a large bowl of veggies. Let chill well before taste testing.
Fire and Ice Tomatoes
(from S. Living 1987)
6 tomatoes, peeled and quartered
1 onion, sliced
1 green pepper
¾ c cider vinegar
¼ c water
1 T plus 2 t. sugar
1 ½ t celery salt
1 ½ t. mustard seed
½ t. salt
½ t red pepper
1/8 t. pepper
Combine vegetables and set aside. Add the remaining ingredients in a saucepan and boil for one minute. Pour mixture over vegetables, cover and chill at least 8 hours. Serve with a slotted spoon. Yield: 10 servings.
Changes: added zucchini and yellow squash, sugar, vinegar and red pepper (ended up a little too much) to taste, celery seed instead of salt and fresh black pepper liberally.
2 ½ c fresh berries with 1 c sugar, let sit
½ c butter melted and let cool a bit
1 c flour
2 t. baking powder
½ t. salt
Add 1 c. milk, add butter and berries and mix gently. Bake at 375 for 45-55 minutes. I doubled this for the cooking club and it seemed to be doughier than usual. Used at least 8 c. of berries too. ?
When: Saturday, July 29 2006. 6:00 p.m.
Where: Tamara and Vernon’s House
From Sean and Kelly, base recipe found on epicurious.com:
Nonstick vegetable oil spray
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups canned vegetable broth — [ I always use better than bullion — it’s the best broth by far if you can’t make your own!]
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes
2/3 cup canned black beans, rinsed, drained
2/3 cup chopped zucchini
1 1/2 tablespoons minced seeded jalapeño chili
Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.
[ Note: This could have used a bit more punch — maybe including all the seeds from the jalepeno?? Also, I would add corn and perhaps some canned chiles in the future. ]
From Sean and Kelly:
3/4 cup onion, chopped
2 tb Olive Oil
1 c Rice, raw
1/4 ts Black Pepper
2 Garlic Cloves
2 1/2 c Vegetable Broth
1 1/2 ts Ground Cumin
1 Red Bell Pepper
Mince garlic. Remove seeds and dice bell pepper. In dutch oven, cook onion, garlic and raw rice in oil until onion is tender and rice is lightly browned. Add chicken broth and bring to a boil. Stir in cumin and black pepper. Cover tightly and simmer 20 minutes. Remove from heat. Stir in bell pepper. Let stand covered until all liquid is absorbed, about 5 minutes.
[ I actually sauteed the red pepper with the onion accidently, but it tasted fine. 🙂 ]
From Tamara and Vernon:
2 small cans tomato paste
smooth to bottom of bowl
1 can refried beans
smooth on top of tomatoe paste
1 pkg cheddar cheese
top of refried beans
sour cream on top
cherry tomatoes sliced in half
1 can blk olives
From Tamara and Vernon:
6 avacados mashed
1 tbs garlic
2 tbs lime juice
2 tomatos chopped
1 onion minced
1 tsp cumin
salt to taste
1 tsp cayanne pepper
[ Editor’s note: This was a lot of guacamole. We had 10 people and there was plenty left over.]
We had our Tex Mex cooking club on 6/3, so I’ll be posting the recipes as they are emailed to me. Everyone was there and we ate at our house. We had corona’s and margherita’s along with all the recipes that follow. I could have eaten just the gaucamole and layered dip with chips and been happy!
Flan au Saumon et aux Asperges
Salmon and Asparagus Flan.
Pronounced: flah(n) / oh / soh moh(n) / ay / ohz ahs pehrzh
• 1 Tablespoon butter, melted
• 2 Tablespoons dried bread crumbs
• 1 lb. asparagus, woody stems removed
• 5 eggs
• 1-1/2 cups heavy cream
• 1 cup frozen peas, completely thawed
• 3 oz. smoked salmon (not lox), cut into 1/4-inch dice
• 3 Tablespoons finely minced chives
• 3 Tablespoons minced fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
Preheat oven to 350°F.
1. Brush a 10-inch deep dish pie plate with the butter. Sprinkle with the bread crumbs, tipping the dish to coat the bottom and sides.
2. Cut off the asparagus tips.
3. Fill a high sided skillet halfway with water and bring to a boil. Add the tips and cook for 2 minutes. Remove with a slotted spoon and reserve.
4. Put the asparagus stems into the boiling water and cook for 7 minutes or until tender. Remove and chop.
5. Put the asparagus stems, eggs and cream into a food processor and purée.
6. Pour the purée into a bowl and stir in the peas, salmon, herbs and salt and pepper. Pour into the prepared pan.
7. Bake for 25-30 minutes or until almost set. Remove, decorate the top with the reserved asparagus tips. Return and bake for an additional 5 minutes or until set.
Serve warm or at room temperature.