Members are asked to submit any of their favorite Comfort and Relaxing Food ideas with credit given to whomever may be required.
{{{{{Healing Foods For Body & Spirit}}}}}
Thinking of quality menus with the Busy Lifestyle in mind and Positive Family Nutrition as the Primary concern.
The Key *= resistance to Fast Food and attention to Good Food, FAST
* * * Let The Party Begin * * *
{{{{{Healing Foods For Body & Spirit}}}}}
Thinking of quality menus with the Busy Lifestyle in mind and Positive Family Nutrition as the Primary concern.
The Key *= resistance to Fast Food and attention to Good Food, FAST
* * * Let The Party Begin * * *
Starters & Finger Foods (careful now! Qj^)
Rann Replies with a Classic
Texas Caviar
Los Barrios Restaurant Recipes from Chef and author Emeril Lagasse
Ingredients
2 - 16oz cans of black beans
1 - 16oz can of corn
1 - 16oz can of garbanzo beans
Approx. 8 medium tomatoes diced
1 medium green pepper diced
1 red or white onion diced (medium or to taste)
2 - 4oz cans of diced green chiles
1 jicama peeled and diced
1 bunch of cilantro finely chopped
1 - 32oz. jar of your favorite salsa (optional)
juice of 4-5 fresh limes
2-3 cloves pressed garlic
3 diced avocados
Directions
1. Combine all ingredients and refrigerate several hours then serve with chips at room temperature.
Note: You may add or delete any of the ingredients. This is a fun recipe to experiment with.
Texas Caviar
Los Barrios Restaurant Recipes from Chef and author Emeril Lagasse
Ingredients
2 - 16oz cans of black beans
1 - 16oz can of corn
1 - 16oz can of garbanzo beans
Approx. 8 medium tomatoes diced
1 medium green pepper diced
1 red or white onion diced (medium or to taste)
2 - 4oz cans of diced green chiles
1 jicama peeled and diced
1 bunch of cilantro finely chopped
1 - 32oz. jar of your favorite salsa (optional)
juice of 4-5 fresh limes
2-3 cloves pressed garlic
3 diced avocados
Directions
1. Combine all ingredients and refrigerate several hours then serve with chips at room temperature.
Note: You may add or delete any of the ingredients. This is a fun recipe to experiment with.
SALADS
Mike D. shares this "Joy of Cooking":
This uncooked seasoning can be used on Pasta, about 2 Tablespoons to a portion, with equal parts of butter; or 1 tablespoon to a dish of minestrone or on a baked potato. It can be made in advance and stored in a cool place. Run a film of olive oil over the top before covering, and store refrigerated.
BASIL PESTO
In a food processor, combine:
1 & 1/2 C. Fresh Basil Leaves, cleaned and destemmed
parsley may be substituted, but the flavor is
VERY different, (duh!)
2 cloves Fresh Garlic
1/4 C. Pine nuts
Add, until it forms a thick puree:
3/4 C. thinly grated Parmesan cheese
When the mixture is really thick, add very slowly, stiring constantly:
About 3/4 C. Olive oil until the consistency of creamed butter.
Mike D. shares this "Joy of Cooking":
This uncooked seasoning can be used on Pasta, about 2 Tablespoons to a portion, with equal parts of butter; or 1 tablespoon to a dish of minestrone or on a baked potato. It can be made in advance and stored in a cool place. Run a film of olive oil over the top before covering, and store refrigerated.
BASIL PESTO
In a food processor, combine:
1 & 1/2 C. Fresh Basil Leaves, cleaned and destemmed
parsley may be substituted, but the flavor is
VERY different, (duh!)
2 cloves Fresh Garlic
1/4 C. Pine nuts
Add, until it forms a thick puree:
3/4 C. thinly grated Parmesan cheese
When the mixture is really thick, add very slowly, stiring constantly:
About 3/4 C. Olive oil until the consistency of creamed butter.
I love this spread on French Bread crustades, stuffed in cherry tomtoes, as a garnish for grilled Tuna, the possibilities are ENDLESS.......................
It actually makes a GREAT dressing for cheese tortellini mixed with diced red bell peppers and used as a salad
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