Sunday, August 26, 2007

Italian Fusion Hummus

This hummus is so good! It's a mix of Greek and Italian flavors and it comes together so well.

1 can of chick peas, drained
2 cloves of garlic
1/2 cup roasted red peppers, chopped
1/4 cup of kalamata olives, pitted
olive oil

Place the first 6 ingredients in a food processor. Stream in olive oil as mixture is processing. The consistency should be smooth and creamy.

Saturday, August 25, 2007

Mum-Mum's Macaroni Salad

The only macaroni salad I'll eat is what my family makes. This is my rendition of my mum-mum's (grandma's) recipe.
1 pound cavatappi pasta, cooked to package specifications (updated from elbow macaroni)
4 ribs of celery, diced
6 sweet gherkins, diced (updated from pickle relish)
4 hard boiled eggs, diced

Mix all ingredients. Mix in dressing (recipe follows).

1 cup of Light Miracle Whip
1/3 cup of yellow mustard
2 tablespoons of raspberry-wasabi mustard (updated from original recipe)

1 tablespoon of sugar
Mix all ingredients with a whisk making sure to dissolve sugar.

Sprinkle top with paprkia.

Quinoa, Corn, and Tomato Salad with Chive Infused Oil

This recipe is from Cooking Light August 2007. This looked so refreshing and filling that I had to try it. It's so good! Light yet fulfilling!

1 1/2 cups water
1 cup uncooked quinoa
1 cup fresh corn kernels (about 2 ears)
1 cup cherry tomatoes, halved
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons Chive-Infused Oil
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1/4 teaspoon salt
1 garlic clove, minced
Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.
Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.

Deviled Eggs

This recipe was taken from Cooking Light 2001. I added my own twist and they turned out great! My changes are in purple.

12 large eggs
1/3 cup plain fat-free yogurt
3 tablespoons low-fat mayonnaise (I used Light Miracle Whip)
1/2 tablespoon Dijon mustard
1/2 tablespoon Raspberry-Wasabi Mustard
1 to 2 teaspoons hot pepper sauce (I used Frank's Hot Sauce)
1/8 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon black pepper
2 tablespoons chopped green onions (optional)
Place the eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool. Peel eggs. Slice eggs in half lengthwise, and remove yolks. Discard 3 yolks.

Combine yogurt and next 4 ingredients (yogurt through salt) in a medium bowl. Add remaining yolks; beat with a mixer at high speed until smooth. Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika and black pepper. Garnish with green onions, if desired.


I got this recipe from a fellow nestie, Elly, from her Bakespace Page. I made the recipe per her specifications, with two exceptions: As I made the syrup, I added a vanilla bean. The other change I made was I didn't have a whole pound of walnuts, so I used a half pound of walnuts and a half pound of almonds.

Being that I like to do things the old fashioned way, I used an old, cast iron meat grinder to grind the nuts. Therefore preserving all of the oils in the nuts.

1 package phyllo dough (16 oz.)
1 c. butter, melted

1/2 lb. chopped toasted walnuts
1/2 lb. chopped toasted almonds
1.5 tsp ground cinnamon
1/4 tsp. ground cloves
1 c. water
1 c. sugar
1 c. honey
1 T lemon juice
1 vanilla bean

Preheat oven to 350, and grease a 9x13 pan.

Mix walnuts,cinnamon and cloves, and set aside. [Phyllo can be really hard to work with. You should keep a moist cloth over the dough you are not working with, to keep it from drying out. Layer 2 sheets of phyllo on the bottom of the prepared pan. Brush melted butter over the second sheet. Place another 2 sheets on top, and brush more butter. Continue this until you have layered 8-10 phyllo sheets, with butter every 2 sheets. Sprinkle nut/cinnamon mixture after every 8th/10th sheet of phyllo. Repeat layering of phyllo & nut mixture. Cut into squares/diamonds about 2-3" wide.

Bake for 45 minutes. Meanwhile, heat sugar, honey, water and lemon juice in a sauce pan. Bring to just a boil and then remove from heat. Pour over the baklava when you take it out of the oven. Let cool and serve!

Wednesday, August 22, 2007

Fusili with Lemon Cream Sauce, Asparagus, & Peas

I saw this in the August issue of Cooking Light and knew I had to try it! The sauce has a fresh taste with a little bit of pep from the hot pepper flakes.

8 ounces uncooked long fusilli (twisted spaghetti)
1 3/4 cups (1 1/2-inch) slices asparagus (about 1/2 pound)
1 cup frozen green peas, thawed (I used canned)
1 tablespoon butter (I used Earth Balance Soy Garden)
1 garlic clove, minced
1 cup organic vegetable broth (such as Swanson Certified Organic)
1 teaspoon cornstarch
1/3 cup heavy cream
3 tablespoons fresh lemon juice (about 1 lemon)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground red pepper
Coarsely ground black pepper (optional)
Lemon slices (optional)
*I also added grilled chicken and sundried tomatoes....because I wanted to!

Cook pasta according to package directions, omitting salt and fat. Add asparagus during last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside.
Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.

4 servings (serving size: about 1 1/2 cups)

Nutritional Information
CALORIES 351(29% from fat); FAT 11.2g (sat 6.7g,mono 2.9g,poly 0.5g); PROTEIN 11.5g; CHOLESTEROL 35mg; CALCIUM 49mg; SODIUM 471mg; FIBER 4.9g; IRON 3.6mg; CARBOHYDRATE 52.9g

Tuesday, August 21, 2007

My Favorite Panino

This is sort of a "caprese" panini, but with a twist. I've tried so many different types of panini and this is my favorite...and everyone else raves about it too!
2 slices of Panera 3-cheese bread (I normally use foccacia, but this is what I had on hand)
3 slices of fresh mozzarella
2 slices of tomato
pesto sauce

Spread the pesto sauce on each slice of bread. Place the tomatoes and cheese on the bread and press into panini press. That's it!! I have a Breadman panini press....$40 at Target!

Monday, August 20, 2007

Potato-Leek Soup

I whipped this up one day when I was living with my vegetarian friends. I normally use chicken broth, as in this recipe, but I used vegetable broth when I made it for my veggie friends. It gets rave reviews every time I make it!

4 Cups of chicken broth or stock (vegetable broth is ok too)
3 leeks, cleaned and chopped
5-6 medium Yukon gold potatoes, peeled and cubed. (I prefer the Yukons because they have a buttery texture/taste, cook faster, and have the best texture for this recipe.)
2 cloves of garlic, minced
1 cup milk or half/half (whatever you have on hand works)
3 Tablespoons butter
3 Tablespoons of flour
olive oil

1) In a large pot, coat the bottom with olive oil. Add the butter and allow to melt. Add the flour to make a roux. Whisk until smooth.
2) In a skillet, sautee the garlic and leeks in about a tablespoon of olive oil and cook until leeks have softened.
3) Add the chicken broth to the pot and bring to a light boil
4) Add the potatoes and leeks and allow to simmer until potatoes have softened.
5) Once the potatoes are soft, add the milk.
6) Mash up some of the potatoes with the back of a wooden spoon (leaving as chunky or as smooth as you like)
7) Allow to simmer a few more minutes to thicken.
8) Salt and pepper to taste.
Nutrition Information

Serve with crusty, cheesey bread.

Wednesday, August 15, 2007

Pesto Sauce

I've started making my pesto sauce. As you can see, I had quite a harvest of basil!

I don't measure this. What I do is add a handful of pine nuts, 3 cloves of garlic, a couple handfuls of basil leaves, salt, pepper, and grated parmigiano-reggiano cheese to the food processor. Then I start streaming in extra virgin olive oil as it's processing. I let this go until it's the consistency I want.

Monday, August 13, 2007

Fire Roasted Corn & Onion Salsa

1 pound of roma tomatoes
4 jalapeno peppers
3 cloves of garlic
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
2 ears of corn
1 large vidalia onion
lime juice

Dice tomatoes and set aside.

Chop peppers and garlic and process in food processor until finely chopped.

Grill ears of corn until carmelized and a nice char is on the corn. Cut kernals off the cob.

Coarsley chop the onion, toss with olive oil and broil until carmelized.

Mix all ingredients together. Add salt and lime juice and mix again.

I also canned about 6 jars of this recipe.

Sunday, August 12, 2007


I started making my salsa. This first recipe is the basic recipe, but very fresh and with lots of flavor. I'm canning my salsa, so I'm making huge batches at a time...

5 pounds of roma tomatoes
6 jalapeno peppers
10 banana peppers
8 cloves of garlic
5 tablespoons of fresh parsley, chopped
3 tablespoons of chives, chopped
The juice of 2 limes
3 tablespoons of sea salt

Chop the roma tomatoes and set aside.

Coarsley chop the peppers and garlic and process in a food processor until chopped.

Mix the tomatoes with the peppers/garlic. Add the parsley, chives, lime juice, and sea salt and mix.

Fill glass jars and hand-tighten the lids. Process in boiling water for 10-12 minutes. Remove from water bath and allow to cool. Jars should be sealed once the button is no longer raised.
I'm going to add roasted corn and onions to a batch tomorrow...I'll post pics!

Wednesday, August 8, 2007

Shepherd's Pie

This recipe is great when you have leftover mashed potatoes. This recipe was born out of an experiment and turned out to be one of the best dishes I make! I've gotten rave reviews from friends and family and my mom now makes it for my overly picky dad!

1 pre-made pie crust
1 pound lean ground beef
1 medium onion, diced
3 carrots, cut into coins (par-boiled for 5 minutes)
1 small can of peas (or use 1/4 cup frozen peas)
1 1/2 cups of mashed potatoes
3 tablespoons of butter (I use Earth Balance Soy Garden)
3 tablespoons of flour
1/4 cup of beef broth
1/4 cup of dark beer
olive oil

Place the pre-made pie crust in a deep casserole dish making sure the crust comes up the sides.

In a large skillet, heat about 1 tablespoon of olive oil and sweat the diced onion. Add the ground beef, season with salt and pepper, and brown.
When the beef is browned, remove it from the skillet and set aside.

Melt the 3 tablespoons of butter in the same skillet, being sure to scrape up any brown bits. Once the butter is melted, add the flour and let cook a few minutes, stirring constantly.

Add the beef broth and the beer to the flour/butter (roux) and stir until you have a nice, thick gravy. About 5-10 minutes.

Add the par-boiled carrots, peas, and beef to the gravy and stir. Place the beef and veggie mixture into the pre-made pie crust.

Spread the mashed potatoes on top. Bake at 350 degrees for 25 minutes. To brown the top, turn the broiler on for a couple minutes.

Zucchini Pie

Another recipe from my BFF Jill! I ended up baking this in my grill because my oven is dead and it turned out great!

Zucchini pie
4 c very thinly sliced zucchini (about 3 med. Sized zucc’s)
1 med Vidalia onion, diced
¼ t each garlic, basil, oregano, parsley, black pepper, sea salt
1 can Pillsbury crescent roll dough (DO NOT use reduced fat)
1 T mustard (any kind)
2 eggs, beaten
2 c shredded mozzarella cheese (part skim ok)
½ stick butter (or 4 T Earth Balance Soy Garden Buttery Spread!)

1. heat butter, sautee zucchini and onions. Add spices and sautee 5 minutes, let sit to cool off.
2. line glass pie plate with crescent roll dough, smear mustard on ‘crust’. Preheat oven to 375 F
3. when slightly cooled off, add 2 beaten eggs to zucchini mix. Mix well, add cheese, mix.
4. pour into pie crust
5. bake at 375 for 25 min. if not turning golden brown on top, reduce heat to 325 and bake for another 5-10 min.
6. let sit 10 min before serving.

White Chocolate Macadamia Nut Pie

I made this for a birthday party in our office and it was a huge hit! It's totally divine! I put it in a 9x9 pyrex so I could cut small squares. It's so rich that a small piece is all you need.

White Chocolate Macadamia Nut Pie

*I used a 9x9 square Pyrex

Ganache: 3/4 cup semisweet chocolate chips 1/2 cup heavy cream

Filling: 6 1/2 ounces cream cheese, softened

1/3 cup sugar

1/3 cup heavy cream, plus 3/4 cup, whipped soft

6 1/2 (1-ounce) squares premium white baking chocolate, melted

1/2 teaspoon orange zest 2/3 cup roasted, chopped macadamia nuts

1 pre-baked deep-dish (9-inch) pie shell

Garnish: 1 1/2 cups heavy cream

1/4 cup confectioners' sugar 1 to 2 ounces chopped macadamia nuts

Ganache: Place chocolate chips in a metal mixing bowl. Bring cream to a simmer over medium heat. Pour simmering cream over chips and stir until melted. Set aside and allow to cool to room temperature.

Filling: Beat cream cheese and sugar with a handheld electric mixer until smooth. Scrape bowl with a spatula and mix in 1/3 cup heavy cream. Add the melted white chocolate, zest, and nuts and stir just until incorporated. Fold in the whipped cream. Spread into pre-baked pie shell and level off using a rubber spatula. Put in freezer until frozen.To finish pie, place the ganache in the microwave on low for no more than 10 seconds at a time. Stir after each warming, until ganache pours loosely but is not even close to boiling. Be very careful when warming chocolate, as it will burn very quickly when heated in the microwave. Once chocolate is scorched it is unusable. Spread warm ganache over top of frozen pie, smoothing to the edges with a spatula.

Garnish: Beat cream and confectioners' sugar with a handheld electric mixer to stiff peaks. Transfer to a piping bag and pipe edges of pie with whipped cream. Sprinkle macadamia nuts over top. Refrigerate until ready to serve.

Banana Pudding

Banana Pudding

Servings: Makes 8 to 10 servings
Serving Size: 1/8 of a recipe
Prep Time: 15 minutes


1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk

1 1/2 cups cold water

1 (4-serving) package instant vanilla pudding mix

2 cups (1 pint) whipping cream, whipped

36 vanilla wafers

4 medium bananas, sliced and dipped in lemon juice


In large bowl, combine EAGLE BRAND® and water. Add pudding mix; beat until well blended. Chill 5 minutes.Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl.Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.

Morning Glory Muffins

I substituted the pineapple for cranberries. I thought the cranberries would give it a nice tart bite. They turned out so good!!

Cooking spray
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran
2 teaspoons baking soda
1/4 teaspoon salt1 cup plain fat-free yogurt
1 cup mashed ripe banana (about 2)
1 large egg1 cup chopped pitted dates
3/4 cup chopped walnuts
1/2 cup chopped dried pineapple
3 tablespoons ground flaxseed (about 2 tablespoons whole)

Preheat oven to 350°.
Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple.

Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

18 servings (serving size: 1 muffin)

Nutritional Information
CALORIES 186(21% from fat); FAT 4.4g (sat 0.5g,mono 0.7g,poly 2.8g); PROTEIN 4.2g; CHOLESTEROL 12mg; CALCIUM 42mg; SODIUM 190mg; FIBER 3.4g; IRON 1.2mg; CARBOHYDRATE 35.2g

Naughty Banana Split

1 part coffee liqueur
1/2 part banana rum
1/2 part dark creme de cocao
1/2 part cream
1/2 banana
3 frozen strawberries
4-5 ice cubes

Blend in smoothie maker or blender.

It tastes just like a banana split! OMG! Me and my BFF Jill created this today and it was orgasmic! LOL!

Chocolate-Covered Frozen Banana

1 part coffee liqueur
1/2 part banana rum
1/2 part dark creme de cocao
1/2 part cream
1/2 banana
4-5 ice cubes

Blend in smoothie maker or blender.

Russian Vanilla Sky

1 part Coffee Liqueor
1 part Vanilla Vodka
2 parts heavy cream

Mix with ice and serve in a rocks glass. This tastes like a Starbucks Iced Vanilla Latte!

Chicken or Turkey Gumbo

My very good friend, Andi, from Houston, TX sent me her tried and true recipe for gumbo. I've added okra to this as well. This is quoted from an email she sent me, so it's not exact! Enjoy!

Chicken gumbo (or turkey)
Usually i roast a turkey or chicken, serve it up, eat as much as i want and save a tiny bit of white meat but mostly the dark meat since we don't eat that. (some people just use chicken parts specifically for gumbo but i like getting two meals out of it) Pull all the excess meat from the carcass and set it aside. Place carcass or carcasses (if you make chicken gumbo i like to use two carcasses), fill pot with water and canned broth to cover the carcass (4 cans water 4 cans broth might do it but i'm not sure if that's one chicken carcass or two, so you might double it). Bring to a boil then simmer 2 hours or maybe 3 with the lid on until the water is flavored. You want to cook alot of the flavor out of the bones, but if you cook too long you'll decompose the little joints holding everything together and have the worlds tiniest bones and cartilage to sift through, if you try to salvage any of the meat that boils off the carcass.Strain the liquid into a seperate container and set aside.

I usually do the broth/stock the night before i make gumbo.

In a very large stock pot (we're talking not super huge like crawfish boiling or turkey frying but big enough to fit most of the turkey carcass in it when you made the stock). 1 large heaping spoon (we mean the spoon you use to stir or serve spaghetti and things like that not a tablespoon something bigger) of flour, and 1 large spoon of olive oil. Medium Low heat stirring constantly until a mahoghany color. You can't stop stirring be careful of splashups and if you do get splashed run cold water over it immediately.The roux goes through phases, you have oak, peanut butter, walnut color and when you get a distinct reddish brown tint it's mahoghany that's where you want it for gumbo.

When the roux is ready, remove from heat and quickly mix in chopped onion, chopped celery, and garlic. I think i use 1 onion , 4 stalks celery sliced (the heart is the best), the white part of a bunch of green onions, and 3 cloves garlic (again this might all be double i can't recall if this is the small recipe or the large).

You can tweak it. I usually eyeball it gumbo is intuitive not scientific. stir these in, then place it back over the heat and cook stirring frequently in the roux until onions are soft. Add the stock and cook for 2-3 hours (i think covered i can't recall).

30minutes from being done toss in chopped celery leaves, a bunch of chopped green onions green part, 1 bellpepper chopped, and a bunch of parsley chopped. Add back in the turkey or chicken meat (if you add it too soon it'd get tough)serve over steamed rice (i like a little rice and lots of liquid some people like lots of rice little liquid), and you absolutely MUST add gumbo file (sassafrass powder. i like lots of it but at least a little is sprinkled ontop of each bowl in addition that some is sprinkled into the pot).

If you can't find File let me know and i'll send you some. It should be in the spice section Zatarans as an example sells it in a little glass jar. I also add salt and pepper to taste to the gumbo before and when serving. you can add to the pot leftover chicken or turkey gravy made from deglazing the pan (not the mix that sucks), but be careful not to add too much or it gets greasy and nasty (unless you really strain your gravy).

Thai Basil Chicken

This recipe was given to me by a good friend. Thanks, Jill.

1 lb skinned, boneless chicken breasts
4 cloves garlic, minced
4 green onions, chopped
2 T olive oil
2 red hot chili peppers, stemmed and finely chopped
1 1/2 c finely chopped fresh basil leaves (i measured first... then finely chopped half of it, then just coarsely hand-tore the rest for added texture and visual interest)
1 T fish sauce (i used soy and it turned out fine)
1 red pepper, coarse chopped
1 green pepper, coarse chopped

put ckn breasts in freezer till firm but not frozen solid, cut into thin slivers.

heat up wok, add oil, stirfry garlic and onions till tender but not brown - about 1-2 min.

add chili peppers and cook, stirring, another 1 min. add ckn and stirfry till cooked thru.

stir in basil and fish sauce, mix thoroughly. add red/green peppers and stirfry till tender but still hold color.

serve over rice.

Basil Mock Duck

*If you’re not a fan of seitan, you can substitute it with chicken or even thin pieces of beef, although,I highly recommend trying it with the seitan!

1 can Mock Duck (seitan) -drained
4 carrots, peeled and julienned
1 cup of broccolini (add more if you like)
1 cup of green beans (fresh) (add more if you like)
1 thai chili
1 clove garlic
¼ Cup of water
4 basil leaves (chopped)
3 tablespoons of Golden Mountain Seasoning Sauce (tu’o’nggiavi)
3 tablespoons of KecapManis–Sate1-2 tablespoons of KwongHung SengSauce (Thin Soy Sauce)
4 Tablespoons olive oil
1 teaspoon sugar

In a saucepot, warm 2 tablespoons of oil with the thaichili and clove of garlic. Let the chili and garlic infuse the oil and remove.

Add water and the 3 thai sauces, and sugar, lightly simmer to melt sugar.
Add chopped basil leaves. Keep sauce warm.

In a skillet or wok, heat 2 tablespoons of olive oil and stir fry the vegetables. They should be cooked yet crisp. Add in the seitan to warm it. Add sauce to skillet with veggies and seitan and toss to coat.

Serve with a side of white rice.

Giada's Balsamic Brown Butter Ravioli

We all love Giada!!

18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts*
1/4 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.

Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

*I didn't use walnuts. I chopped up some sundried tomatoes (in oil) and sprinkled on top.

Fiesta Rice

This recipe is from Cooking Light. It's great as a side, inside burritos, and an alternative filling for quesadillas.


2 teaspoons olive oil

1 (10-ounce) package frozen whole-kernel corn, thawed

1 tablespoon butter

1 cup chopped green onions

1 1/2 cups uncooked brown rice

1 teaspoon ground cumin

1 teaspoon minced garlic

2 cups fat-free, less-sodium chicken broth

1/8 teaspoon freshly ground black pepper

Dash of salt

1 (14.5-ounce) can diced tomatoes with chiles, undrained

1 (15-ounce) can black beans, rinsed and drained

1/2 cup chopped fresh cilantro1 tablespoon fresh lime juice


Heat oil in a medium saucepan over medium-high heat. Add corn to pan; cook 10 minutes or until corn starts to brown, stirring occasionally.

Remove from pan. Set aside.

Melt butter in pan. Add onions; sauté 5 minutes or until tender. Stir in rice, cumin, and garlic; cook 1 minute.
Add chicken broth, black pepper, salt, and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.
Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice.


8 servings (serving size: 1 cup)

Nutritional Information

CALORIES 226(16% from fat); FAT 3.9g (sat 1.3g,mono 1.7g,poly 0.7g); PROTEIN 6.6g; CHOLESTEROL 4mg; CALCIUM 52mg; SODIUM 354mg; FIBER 4.9g; IRON 2.1mg; CARBOHYDRATE 43.5g