~ Recipe Swap ~

Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
~ Recipe Swap ~
99
Tue, 12-01-2009 - 9:52am
Have any favorite meals you love ?
Hope you'll share with us :)

Pages

iVillage Member
Registered: 09-13-2005
In reply to: ivhhugs
Tue, 12-29-2009 - 4:09pm
One of my favorites

Photobucket 

iVillage Member
Registered: 02-15-2007
In reply to: ivhhugs
Tue, 12-29-2009 - 4:36pm

Fried Rice


your fav meat -- turkey, chicken, hamburger --

Photobucket   

Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
In reply to: ivhhugs
Tue, 12-29-2009 - 4:55pm
Yum is right Cat,
We love fried rice,
Thanks so much for sharing :)






Click & Join the fun!
iVillage Member
Registered: 02-14-2007
In reply to: ivhhugs
Tue, 12-29-2009 - 7:22pm
You don't use any kind of gravy with your pot roast.

Denise

Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
In reply to: ivhhugs
Mon, 01-11-2010 - 12:06am
Chef Meg's Slow Cooker Pork with Greens and Beans

My kids love this recipe!

They never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork. I used pork shoulder, but you could use a leaner cut to save on fat and calories.

Escarole, also called endive, is a sturdy green that stands up well in slow-cooking dishes. You could also use kale or another sturdy green.

Cannellini beans are white kidney beans that are popular in Italian cooking. Use canned for convenience, but drain and rinse them to control the salt. Use Great Northern beans if you can't find cannellini beans.

Pepitas are shelled pumpkin seeds. You can omit them from the recipe if you can't find them.

Try adding an additional one or two cups of stock during the last hour and instead of a slow stew, you have a great hearty soup.

Serve this dish with chunks of whole-wheat bread to sop up the tasty broth. This meal is so packed full of flavor, your family will forget they're eating healthful, fiber-rich beans and dark, leafy greens, a great source of antioxidants.

INGREDIENTS
2 lbs. pork shoulder, visible fat removed
1 T chili powder
1/2 t red pepper flakes
1/2 t salt, kosher or sea
3 cloves garlic, halved
1 c chicken stock, low sodium
1 c low-sodium diced tomatoes
2 c escarole
3 c cannellini beans, drained and rinsed
1/2 c pepitas, raw (optional)

DIRECTIONS
Prepare spice rub by combining the chili powder, red pepper and salt. Rub over the pork shoulder 1 hour before cooking or the night before. Refrigerate meat until ready to cook. Place the pork in a slow cooker with the garlic. Pour stock over the meat. Set on low and cook for 5-6 hours. Remove lid and break up meat. Add diced tomatoes, beans and escarole to slow cooker with the greens placed on top to steam. Continue to cook for 1 hour. While mixture is cooking, toast pepitas on top of the stove in a small pan. Serve warm with toasted pepitas as a garnish.

Makes 8 one cup servings with 1 teaspoon of pepitas as garnish.

Number of Servings: 8








Click & Join thefun!
Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
In reply to: ivhhugs
Mon, 01-11-2010 - 12:07am
Black Bean "Hummus"

This dip doesn't have many of the same ingredients as hummus, but it is about the same consistency. I spread this on bread or tortillas with vegetables for a quick sandwich, I dip carrots and celery into it, and I eat it with tortilla chips for a snack.

INGREDIENTS
2 cans black beans (about 3 1/2 cups)
1 small onion, diced
1/2 green pepper, diced
3 cloves garlic, minced
2 T ground cumin
1 1/2 t olive oil
2 T chopped fresh cilantro
1/4 c vegetable broth


DIRECTIONS
Drain and rinse black beans if using canned.
Place olive oil in skillet set over medium-high heat. Add onions, peppers, and garlic and saute about three minutes, until vegetables are fragrant and starting to brown slightly. Add cumin, stir well, reduce heat to medium and cook another two minutes.
Place beans in food processor and pulse seveal times. Add vegetable mixture and pulse a few more times. Add vegetable broth in small batches to thin the dip to the desired consistency. Garlish with chopped cilantro. Serve immediately or store in refrigerator for up to 10 days.

Makes eight 1/2-cup servings!

Number of Servings: 8







Click & Join thefun!
Avatar for stayingfit67
iVillage Member
Registered: 02-05-2007
In reply to: ivhhugs
Mon, 01-11-2010 - 7:53am
Thanks Hugs, I'm going to try this!
Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
In reply to: ivhhugs
Mon, 01-11-2010 - 9:22am
That's great to hear Julie,
Let us know how it turns out :)





Click & Join the fun!
Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
In reply to: ivhhugs
Sat, 01-16-2010 - 12:46am
Single Serving Mixed Fruit/Yogurt Smoothie

Editor's note: Use your favorite milk or yogurt in this recipe. Use ice cubes instead of water for a frozen treat.

Most of the smoothie recipes I've seen are for 3-6 servings. This is a good smoothie for just 1 person. It can be made with a stick blender instead of getting the big one dirty for just one drink!

INGREDIENTS
1/4 c (2 oz) 2% milk
1/4 c (2 oz) nonfat, sugar free yogurt (I use Best Choice Boston Cream Pie)
1/4 c water
1/2 c frozen mixed fruit
1 Tbl dry old fashioned oatmeal

DIRECTIONS
Makes 1 serving, approximately 1.5 cups

Using a 2 cup measuring glass, add milk and yogurt, then add frozen fruit until liquid reaches the 1 cup line. (This measures 1/2 c fruit by displacement.) Add oatmeal and water. Drink can be prepared without the water if you like it a little thicker; I use the water to make it blend easier since I use a stick blender.

Blend & enjoy!






Click & Join the fun!
Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
In reply to: ivhhugs
Sat, 01-16-2010 - 12:47am
Spicy Black Bean Burgers

These burgers are spiced to perfection. To make them even spicier, you could melt jalapeno soy cheese on each patty and serve topped with salsa.

INGREDIENTS
1/2 cup flour
1 small onion, diced
2 cloves garlic, minced
1/2 tsp dried oregano
1 small hot or jalapeno pepper, minced
1 tbsp olive oil
1/2 medium red pepper, diced
2 cups cooked or canned black beans, mashed
1/2 cup corn niblets
1/4 cup bread crumbs
1/4 tsp cumin
1/2 tsp salt
2 tsp chili powder
2 tbsp parsley, minced (optional)

DIRECTIONS
1. On a small plate, set aside flour for coating. In a medium saucepan, sauté the onion, garlic, oregano, and hot peppers in oil on medium-high heat until the onions are translucent. Add the peppers and sauté another 2 minutes, until pepper is tender. Set aside.

2. In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetables (including the corn), breadcrumbs, cumin, salt, chili powder, and parsley. Mix well. Divide and shape into 6 patties.

3. Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes or until browned on both sides.






Click & Join the fun!

Pages