Ultimate Green Smoothie Recipe

You know that awesome feeling right after you finish a workout, like you can take on the world?  It awesome comes right before or right after that overwhelming feeling of exhaustion where your muscles are completely taxed, but the gratification you feel for pushing yourself, for having a great yoga session, for beating your bestie at tennis — whatever it is — can't be bottled. But you CAN fill up a glass with goodness to make sure you don't let your workout go to waste. Fuel up with this fantastic hydrating post-workout smoothie packed with protein, fiber, antioxidants and a whole bunch of goodness that will help you give yourself a post-workout hug. This recipe comes to us courtesy of Abe's Market.  Ready to blend? 

Ingredients:

• 8 ounces Harvest Bay Coconut Water
• 2 scoops of Epic Protein by Windy City Organics
• 1 T It's Moringa Green Superfood Powder
• 2 T Happy Hemp Seeds
• 1 T Rich Nature goji powder
• 1 banana
• Handful of kale

Instructions:

1. Blend all ingredients together
2. Pour into a Greenware disposable cup (made from 100% plants) for easy on-the-go transport. 

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Wheatberry Salad Recipe - Easy, Healthy & Delicious!

I love wheatberries.  They are chewy and a bit nutty and make a very filling, healthy salad. A wheat berry is the entire wheat kernel (without the hull) - containing the bran, germ, and endosperm. It's a whole grain and chock-full of fiber. They also contain manganese, selenium, phosphorus and magnesium, as well as lignans (phytochemicals).

This is a delicious salad made with wheatberries. Feel free to play around with the recipe and add more or switch out some of the veggies. I like the slightly sweet addition of the dried cranberries.  Another great addition to the salad is golden raisins.

1 cup wheatberries
1 tsp salt (divided)
1 cup finely diced red onion
1 large clove garlic, minced
5 Tbsp. extra virgin olive oil (divided)
2 Tbsp. balsamic vinegar
2 scallions, minced
1/2 red bell pepper, diced small
1 carrot, diced small
1/4 cup dried cranberries
1/2 teaspoon freshly ground black pepper

Bring 3 cups of water with 1/2 tsp of the salt to a boil.  Add the wheatberries, return to a boil, cover and cook over low heat  45 minutes to an hour or until they are soft. (Depending on the type of wheatberries, they make take as long as an hour and a half.  Soak them overnight to reduce cooking time.)  Drain.

When the wheatberries are almost ready, saute the onion in 2 Tbsp. olive oil over medium-low heat for 5 minutes or until just starting to brown.  Add in minced garlic and cook for another 30 seconds.  Remove from heat and stir in 2 Tbsp. olive oil and 2 Tbsp. balsamic vinegar.

In a large bowl with lid, combine the wheatberries, onion mixture and remaining ingredients.  You can serve this warm as a side dish, but for a salad, cover and refrigerate.  The flavors will blend together as it sits.  This will keep for about a week in the fridge, but I doubt it will last that long because it is GOOD!

Vegetarian Cooking: Tempeh BBQ Sandwiches

If you're not already familiar with Tempeh, it is made of cooked and slightly fermented soybeans that are then formed into a patty. Unlike tofu, however, Tempeh does have some flavor on its own, which is a bit on the nutty side. It also has a more "bumpy" texture. This is an easy way to turn tempeh into a tasty meal the whole family should enjoy.  Your end result will depend heavily on the BBQ sauce that you choose, so be sure to use your favorite!

8 oz package of Tempeh, crumbled
1 cup prepared BBQ sauce
1/2 cup finely diced red pepper
1/2 cup finely diced green pepper
1/2 cup finely diced onion
2 cloves garlic
1 Tbsp oil

Heat oil in a medium skillet.  While it's heating, stir tempeh and BBQ sauce together in a small bowl and set aside.  Add pepper and onion to skillet and cook until beginning to brown.  Add garlic and cook and stir for 20-30 seconds.  Add tempeh mixture and cook until heated through.  Serve on burger buns or kaiser rolls.

I like to serve this with oven-baked french fries and no-cook/no-mayo coleslaw (recipe coming soon).

RECIPE: Easy Baked Veggie Egg Rolls with Homemade Sweet & Sour Sauce

I made these last night and they were a hit.  I was pleasantly surprised that they didn't take long to make and were quite easy.  I started with the pork egg roll recipe on the back of the Nasoya Egg Roll Wraps as a template, but I really deviated from that.  So, here goes:

Veggie Egg Rolls

2 Tbsp olive oil
4 cups bagged coleslaw mix
1 green onion
1 tsp minced fresh ginger
2 tbsp oyster sauce
6 egg roll wraps

Heat oven to 400°. Heat oil in a wok or skillet. Add coleslaw, green onion and ginger and cook appx 3 minutes. Remove from heat and stir in oyster sauce. Place 2 heaping Tbsp of filling on the center of each wrap. Fold up starting with the bottom corner folded into the middle, turn in both sides, then wet the top corner and fold over to seal. (See diagram on package for additional help.) Place rolls seam side down on a greased cookie sheet (I use an Exopat Nonstick Baking Mat). Brush tops and sides of rolls with olive oil using either a pastry brush or your fingers. Bake 10-15 minutes or until starting to brown and crisp.

Sweet & Sour Sauce:

2/3 cup water
1/4 cup soy sauce
3/4 cup white sugar
1/3 cup white vinegar
1 Tbsp ketchup
2 Tbsp cornstarch

Whisk all together in a small sauce pan. Heat until boiling point and stir constantly until thickened. It will thicken further once removed from heat. (This makes more sauce then you will need for egg roll recipe above, but it can be stored in the fridge.)

Easy Steel Cut Oatmeal Overnight Crockpot Recipe

If you're not already familiar with steel-cut oats, they are whole grain groats, the inner part of the oat kernel, that are cut into pieces. This is in contrast to old-fashioned or quick oats which are steamed and rolled. So steel-cut oats are the whole grain, making them extra healhy AND extra yummy. I really prefer the taste and texture of steel-cut oats. The taste is a bit "nuttier" than regular oatmeal and it has a great substantial, chewy texture.

This recipe is a simple way to prepare steel-cut oats so that they are hot and ready for you when you wake up in the morning. The recipe can be adjusted to make as much or as little as you want.

Slow Cooker Steel Cut Oats

For each cup of steel-cut oats used, add 2 1/4 cups water, 1/4 tsp salt and 1 Tbsp butter. Dump this all in a crockpot and cook on low for 6 to 8 hours. (Depending on your crockpot you may develop a crust around the outside of the crock, I find this happens the most when I use my mini crockpot to make just 1 cup of oats -greasing the sides of the pot with butter or cooking spray help reduce this.)

These taste great served with milk (dairy, soy, almond, etc.), brown sugar, nuts and dried or fresh fruit.  Some of my favorite combos  are brown sugar, raisins and walnuts or brown sugar, fresh raspberries and sliced almonds. 

If you make a big batch, simply place what you don't use the first day in an airtight container and store in the refrigerator.  To reheat, simply add milk or water, stir and heat in the microwave.

NOTE:  I always buy my steel cut oats from Vitacost.  They have great prices and if you're a new  customer you get a FREE $10 credit toward your first order!

Vegetarian Cooking - Quinoa Stuffed Peppers Recipe

Tonight I made this recipe that is tasty, filling and easier to make than it looks.  Feel free to play around with it a bit and substitute other vegetables or switch out the quinoa for another grain, such as brown rice.  This recipe serves two.

Ingredients:

2 red peppers
1/2 C. quinoa
2 Tbsp extra virgin olive oil
1/2 C. onion, minced
1 clove garlic, minced
1 cup fresh or defrosted frozen corn
1 cup spinach, chopped
1/2 tsp dried basil (or substitute fresh if you have it!)
1/4 tsp dried oregano
salt & pepper to taste
1/2 C. finely shredded cheese  (cheddar, mozzarella, or Mexican blend all work)

Add 1 C. water to quinoa in a small saucepan and bring to boil.  Cover and simmer until water is absorbed - 5 to 10 minutes.  Preheat oven to 375 degrees.

Meanwhile, slice top off of red pepper and remove seeds and membranes.  

Heat olive oil in skillet on medium high.  Add onion and sautée until translucent.  Add garlic, corn and spinach.  Season with basil, oregano and salt and pepper to taste.  Sautée 1 to 2 minutes.   Remove from heat and stir in quinoa and then cheese.

Fill peppers with quinoa/veggie mixture and replace their tops.  Bake in shallow baking dish (uncovered) for 20 minutes.

Print a Grocery List for this recipe.

Vegetarian Recipe: Brown Rice, Veggie and Egg Bowl

This has become my latest favorite "quick" meal.  It does take a bit of time to chop the vegetables, but if you plan to make it several  times during a week, you can cut the veggies all at once and make extra rice to save for the later meals.  That way it's just a quick cook and you have a yummy, hearty meal.  Another great thing is that you can adapt it and use whatever veggies you happen to have on hand.

1 cup brown rice
2 eggs
1 Tbsp olive oil
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 small onion, sliced
12 baby carrots, sliced lengthwise into fours
2 cups fresh spinach, chopped
2 cloves garlic, minced
1/2 tsp ground ginger (or use fresh if you have it)
salt and pepper to taste

Prepare rice according to package directions.   Heat olive oil over medium high in a skillet.  Add peppers, onion and carrots.  Sautee several minutes until starting to brown.  (While cooking, place rice in bowls.)  Add garlic, ginger, salt and pepper.  Cook 30 seconds.  Add spinach and stir until wilted.  Place veggies on top of rice in bowls.  In same skillet, crack two eggs.  Fry each as desired (I like to crack the yokes and cook them firm, but make them as you like.)  Place a cooked egg on top of each bowl.  Serve with soy sauce.

KAMUT Greek Style Salad Recipe

Have you heard of KAMUT? Commonly known as khorasan, KUMUT is the brand name of an ancient wheat originating in the Fertile Crescent region reaching from Mesopotamia to Egypt. I personally find it similar to wheat berries with a nutty and slightly sweet taste. I personally LOVE this recipe and find it makes a great lunch on its own or a perfect dinner side dish.

KAMUT Greek Style Salad Recipe

1 C. Kamut
3 C. water
1 tsp salt
2 Tbsp olive oil
1/2 small red onion, diced
1/2 red pepper, diced
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 tsp lemon pepper (or use 1/2 tsp pepper and 1 Tbsp fresh lemon juice)
1/2 tsp salt
2 oz. crumbled feta cheese

Cook Kamut according to package directions. I find it easiest to place the Kamut, water and salt in a rice cooker and let it do the work. Alternatively, you can bring water and salt to boil in a saucepan. Add the Kamut, reduce heat and simmer until tender, about 45 minutes. Drain water.

Meanwhile, in a small saucepan, heat olive oil over medium heat. Add in onion and red pepper. Cook until transluscent or starting to slightly brown. Add in garlic, lemon pepper and salt - cook while stirring for 45 seconds. Add in spinach and stir until wilted.

Transfer Kamut and veggie mixture to a glass bowl and combine. Stir in feta. (You may want to wait until mixture cools before adding feta if you don't want it "melty".)

Avocado Banana Smoothie Recipe

When you think of avocados, you might not think of breakfast, but this yummy smoothie recipe is perfect for breakfast, or for any time of day.

1 small banana
1/2 avocado
3/4 cup orange juice
1/3 cup plain yogurt (preferably Greek)
4 Tbsp honey
1 1/2 cups ice

Place all in a blender and blend until smooth. Enjoy!

Use Your Summer Produce Bounty - Bread & Butter Pickles Recipe

With the bounty of summer produce upon us, you may find yourself with more veggies than you know what to do with. One option is to put some away for further use. Produce can be frozen, canned or dehydrated. If you haven't tried canning before, here is an easy recipe for pickles.

Bread & Butter Pickles

4 pounds 4" to 6" cucumbers
2 pounds onions
1/3 cup pickling salt
2 cups sugar
2 Tbsp mustard seed
2 tsp. turmeric
1 tsp. ginger
1 tsp. peppercorns
3 cups vinegar
7 pint canning jars with lids and bands

Cut the cucumbers into 1/4" slices. Thinly slice the onions. Mix both in a large bowl, layering with salt. Cover all with ice cubes and let stand 1 12/2 hours. Drain and rinse, then drain again.

Mix all other ingredients in a large saucepot and bring to a boil. Add veggies and return to a boil.

Pack pickles and liquid into jars leaving 1/2" space at top.

Add jar 2-piece caps and process for 10 minutes in a boiling water canner.

For more canning recipes, visit Whole-living.com/canning-center or facebook.com/BallCanning.

How to Roast Tomatoes (or Make Your Own Sun-dried Tomatoes Substitute Recipe)

This recipe works with "brand new" tomatoes of any type but it's also great for when you have a bunch of tomatoes that are past their prime and have started to get a bit puckered or wrinkly. Believe it or not, tomatoes actually get sweeter as they age and, as long as there are no signs of spoilage, "old" tomatoes can be quite tasty.

These tomatoes are perfect for roasting. Once they are roasted, they are very similar to sun-dried tomatoes and can be used in place of sun-dried in many recipes. There are also great in sandwiches, with pasta or as a complement to many other dishes.

Directions:

Preheat oven to 350 degrees.

Wash tomatoes. For cherry or grape tomatoes, cut in half. For larger tomatoes cut in slices. Place tomatoes in a large bowl and drizzle with olive oil to coat and sprinkle with salt and pepper. (For garlicky tomatoes, you can also add crushed garlic at this point.)

Spread oil coated tomatoes on a cookie sheet or shallow jelly roll pan. For grape or cherry tomatoes, place skin side down on sheet. Roast in oven for 60-90 minutes or until browned with charred skin.

Use within a few days or freeze for later use.

Find more great Works for Me Wednesday posts here.

Vegetarian Cooking: Two Bean Veggie "Meatballs" Recipe

This veggie meatball recipe works great with pasta and sauce, or you can use them in a meatball sandwich, or any other way you enjoy them.  They are a bit softer than a "meat meatball", but they still hold together surprisingly well.  

15 oz. can black beans, no salt added (rinsed)
15 oz. can pinto beans, no salt added (rinsed)
NOTE: If you don't have no salt added beans, adjust amount of salt later in the recipe
small onion
3 cloves garlic
1 tsp salt
1/2 tsp pepper
1 tsp basil
1/2 tsp oregano
1/2 tsp rosemary
2 C. fresh bread crumbs
2 eggs

Heat oven to 350 degrees. Use food processor to process several slices of bread until you have 2 cups of crumbs. Move crumbs to large bowl. Put onion and garlic in food processor and chop until fine. Add beans and seasoning to food processor and process until almost smooth (like a chunky paste). Put this mixture in bowl with bread crumbs. Add 2 eggs and mix all together. Form mixture into 2 inch balls and place on greased cookie sheet. Bake for 25 minutes. Flip all meatballs and return to oven for an additional 10 minutes.

7-Layer Italian Bean Dip Recipe & Garden of Eatin' Reader Giveaway

The big game will be this Sunday, but just because you're hosting a football party, you don't have to resort to "junk foods".  You can host your own wholesome tailgate event at home!  I was excited when Garden of Eatin' offered to help me host my own wholesome tailgate party and guess what....they want to help one lucky Jinxy Knows Best reader do the same, PLUS they are offering the Garden of Eatin' Game Day Giveaway Sweepstakes at www.gardenofeatin.com which is awarding prizes to enable fans to make their indoor or outdoor tailgate party a tasty, wholesome hit.
 
At the center of this healthy party is Garden of Eatin’ tortilla chips in three varieties:

Garden of Eatin’ Blues: Garden of Eatin’ is the original blue corn tortilla chips. To this day, it’s easy to be inspired by the unique flavor combinations in a Garden of Eatin’ snack. Bursting with the highest quality corn, seeds and sea salt, they’re as hearty as they are boldly original.

Garden of Eatin’ Red Hot Blues: Garden of Eatin’ Red Hot Blues are infused with flavor and are the most popular of the brand’s varieties. Made with organic blue corn and all-natural seasonings including a touch of cayenne pepper, this snack is not only intriguingly blue, but also turns up the heat on your palate!

Garden of Eatin’ Multigrain: The Multigrain Tortilla Chips are delicious, yet surprisingly nutritious! Made with a unique multigrain blend, these chips have a hearty texture and a memorable, wholesome multigrain flavor.

For my own football-themed party, I created a new recipe to serve with Garden of Eatin’ Multigrain tortilla chips. I love traditional 7-layer dip on a Mexican theme, but I wanted to branch out and created this Italian version.

7-Layer Italian Bean Dip

1 15-ounce can cannellini (or other white beans), drained
1 Tbsp lemon juice
1 1/2 Tbsp extra-virgin olive oil
1 clove garlic
salt & pepper taste
Small jar prepared pesto sauce
8 oz container ricotta cheeese
11 oz jar roasted red peppers, chopped
1/2 c. finely shredded Italian cheese blend
3 tbsp fresh basil chopped
2 plum tomatoes, chopped

Place first 5 ingredients in food processor and blend until smooth. Spread into bottom of glass pie plate. Spread pesto sauce over beans.  Drop dollops of ricotta cheese over pesto and then press into place to cover pesto layer.  Spread chopped roasted peppers over ricotta layer.  Sprinkle shredded cheese over peppers.  Top with basil and tomatoes.  (Note picture shows version omitting basil and tomatoes and topping with chopped fresh parsley instead.) Serve with Garden of Eatin’ Multigrain Tortilla Chips.

And even if you're not a big prize winner here or in the sweepstakes,  Garden of Eatin' has a printable coupon to help you host your own party at home.

Reader Giveaway:  One lucky Jinxy Knows Best reader will win a Garden of Eatin’ Gameday Party Package.  The package includes three bags of Garden of Eatin’ Chips, plates, napkins, utensils, a ceramic football serving bowl and three full product value coupons. To enter, just fill out the form below letting us know how you plan to use the Garden of Eatin’ prize pack.

To tweet about the giveaway, you can use: RT @ThriftyJinxy Enter the Jinxy Knows Best #giveaway to win a Garden of Eatin' Tailgate Prize Pack http://bit.ly/eWjjl6 - Please RT!

Extra entries:  Be sure to fill out the form again for each extra entry.

• Subscribe via e-mail (see upper right hand corner).
• Follow me in Google Friend Connect, Facebook, Twitter, Networked Blogs or RSS feed.  (Leave name you follow with.)
• Blog about this giveaway (5 extra entries).
• Share this giveaway through Twitter, Facebook or Stumble. (Leave link in comments.) 
• Leave a comment on a non-giveaway post or on Facebook.
• Rate Jinxy Knows Best on Alexa.

Rules: All entries must be received by 11:59 PM CST 2/12/11. One entry per person, except for extra entries (see above). Entrants must be at least 18 years old and reside within the United States. Winner must respond to the winning e-mail within 48 hours or a new winner will be selected.

Disclosure: I received a party pack to facilitate my review.  Any opinions expressed above are my own.

** Congrats to our Winner, Melnie D. **

Wild Planet Tuna & White Bean Crostini Recipe - Plus a Reader Giveaway

Today I want to share this fresh appetizer idea with you.  It's made with Wild Planet Albacore Tuna, which contains six times more  the valuable Omega-3 and less than ½ the mercury than any of the big three tuna brands because only smaller, individually-caught Pacific Northwest Albacore are used (smaller fish have less time to bioaccumulate mercury).  This recipe is easy to make and works well as a simple party appetizer.  

Wild Planet Tuna & White Bean Crostini

2 cans Wild Planet Albacore Tuna, undrained
½ can small white beans, rinsed and drained
½ cup seeded and chopped fresh tomato
¼ cup chopped fresh parsley
1 Tbsp lemon juice, or to taste
Best quality olive oil, for drizzling

Place tuna, including juice from cans, into a medium bowl and lightly flake with a fork. Add beans, tomato, parsley and lemon juice, mix gently. Season to taste with salt and pepper. Drizzle with olive oil just before serving.

Reader Giveaway:  One lucky Jinxy Knows Best reader will win a free product coupon for  Wild Planet Albacore Tuna. To enter, just fill out the form below with your name and e-mail address.

To tweet about the giveaway, you can use: RT @ThriftyJinxy Enter the Jinxy Knows Best #giveaway to win Wild Planet Tuna from @wildplanetfoods http://bit.ly/ev3kS9 - Please RT!

Extra entries:  Be sure to fill out the form again for each extra entry.

• Subscribe via e-mail (see upper right hand corner).
• Follow me in Google Friend Connect, Facebook, Twitter, Networked Blogs or RSS feed.  (Leave name you follow with.)
• Blog about this giveaway (5 extra entries).
• Share this giveaway through Twitter, Facebook or Stumble. (Leave link in comments.) 
• Leave a comment on a non-giveaway post or on Facebook.
• Rate Jinxy Knows Best on Alexa.

Rules: All entries must be received by 11:59 PM CST 2/12/11. One entry per person, except for extra entries (see above). Entrants must be at least 18 years old and reside within the United States. Winner must respond to the winning e-mail within 48 hours or a new winner will be selected.

Disclosure: Recipe and reader coupon provided by Wild Planet Foods. I did not receive any product or compensation for this post.

** Congrats to our Winner, Deb C. **

RECIPE: Healthy Style General Tso's Chicken (with a Vegetarian Option Too!)

I love General Tso's Chicken, but the take-out variety is loaded with fat and calories (and frankly some of the chicken pieces look a little "iffy").  So here is a lighter option with an actual serving of veggies included, rather than the 3 florets of steamed broccoli usually used as garnish!

Healthy Style General Tso's Chicken

Ingredients:

• 1 1/2 lb Chicken Breast (boneless,skinless) - cut into bite-size pieces
• (For vegetarian option, cut firm tofu in 1" squares and proceed below substituting tofu for chicken)
• 12 oz bag frozen Sugar Snap Peas
• 1/2 c. corn starch
• 1 c. water
• 6 cloves garlic, minced
• 4 tsp grated fresh ginger (may substitute powdered if necessary)
• 1/3 c. light brown sugar
• 1/4 c. soy sauce
• 1 tsp red pepper flakes
• 3 egg whites
• 1 tsp salt
• 1/2 tsp. pepper
• 3 Tbsp. vegetable oil

NOTE: While cooking chicken, prepare brown rice to serve as an accompaniment.

Thaw frozen peas in the microwave appx 2 minutes or until warm temperature. In a medium bowl combine 2 Tbsp of the corn starch with 1 cup of water and stir until smooth. Stir in garlic, ginger, sugar, soy sauce, and red-pepper flakes.

In a large bowl, whisk together the egg whites and remaining corn starch with salt and pepper. Stir in chicken until coated.

In a large, nonstick frying pan or skillet, heat the oil at medium high. Add chicken in a single layer and cook 7-10 minutes, turning occasionally, until golden brown. Separate pieces from each other while cooking. Once brown remove from skillet and set to side.

Add sauce mixture and sugar snap peas to skillet. Heat 3-5 minutes or until sauce begins to thicken. Return chicken to skillet and toss all together.

Also see our recipe for Healthy Style Sesame Chicken.

Homemade Crispy Corn Snacks Recipe

Today I somewhat stumbled upon this yummy, healthy, homemade snack.  I was preparing a new recipe - black bean and corn tacos, which called for these crispy little corn treats.  I'll share the whole taco recipe later in the week, after I have tweaked it, but wanted to tell you about the corn.  It would make a yummy treat to snack on while ringing in the new year.

• 2 Cups Frozen Corn, thawed (the larger the kernels the better)
• 2 tsp cumin
• 1/2 tsp fresh ground black pepper
• Tajin Seasoning* (or cayenne pepper) - to taste

Press thawed corn between paper towels or in a clean dish towel to remove excess moisture.  Heat a skillet to medium high and spray with cooking spray.  Spread corn in single layer and sprinkle with seasonings.  Cook 5 to 10 minutes, stirring often, until browned and crispy.  Enjoy!

 *Tajin is a Mexican seasoning made of ground chile peppers, salt, dehydrated lime juice.  You can find it at your local bodega, or order it online at MexGrocer.com.

Tropical Fruit Salad Smoothie Recipe - Banana, Pineapple, Mango, Kiwi

This is my new favorite smoothie. My husband, who isn't a big smoothie fan, even likes this tropical fruit salad smoothie recipe! This makes a "smallish" smoothie - feel free to double the recipe.


Tropical Fruit Salad Smoothie Recipe

1/2 banana
1/4 cup pineapple chunks (I just use canned)
1/3 cup mango chunks (fresh or frozen)
1/2 kiwi
1/4 cup milk or soy milk
1/4 to 1/2 cup crushed ice

Blend all together and serve. YUM! I have been using my new Magic Bullet to make smoothies and I love it! I had heard mixed reviews before I got it, but I think it's fabulous. It's so much easier and less messy than when I used to use the blender.

Use Your Summer Garden Tomato Bounty - Caprese Salad with Mozzarella & Basil Recipe

I love this time of year when even my small garden is giving me fresh, yummy produce and the farmers' markets are bursting at the seams with variety. Better yet are the friends, family and neighbors with excess garden production who are willing to share their surplus.

Tomatoes seem to be plentiful in this neck of the woods lately. Fortunately, they have tons of uses and can be put away for later use (i.e. salsa, sauce, etc.) But, my favorite thing to make with a juicy, fresh tomato is caprese salad. It was a staple on the menu of local Italian restaurants when I lived in New Jersey, but it's harder to find here in Minnesota. Please try my simple recipe. But, I warn you - - it can become addictive!

Caprese Salad

2-4 garden fresh tomatoes, sliced (use enough to cover a dinner plate when laid flat)
4-6 oz fresh mozzarella, in small slices
6 fresh basil leaves
1 1/2 Tbsp Balsamic Vinegar
3 Tbsp Extra Virgin Olive Oil
1/2 Clove Garlic, minced
Salt & Pepper

Slice tomatoes and arrange flat on a dinner plate. Slice the mozzarella and arrange over the tomatoes. Finely chop basil and sprinkle over all.

For the dressing, first mix vinegar, garlic, salt and pepper - stir until salt is dissolved. Add olive oil and stir well. Drizzle all over tomato plate. Cover and refrigerate 20-30 minutes and then serve.

Is best served with a rustic Italian bread to be used for sopping up extra dressing! This no-knead bread recipe works perfectly for this.

Homemade Refried Black Beans Recipe - Easy, Yummy, Healthy

A few weeks ago, I posted about how to cook a pot of dried beans.  To make refried black beans, I start with the same recipe, but if you prefer you can use canned beans (I recommend draining and rinsing them, then adding water).  This is a very regular, staple meal base in our house and I NEVER get tired of them!

Ingredients:

4 cups of beans WITH cooking liquid from my how to cook a pot of dried beans recipe. (or canned beans as noted above)
3 Tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 tsp cumin
Salt to taste

Place beans and liquid in a blender and blend until pureed, with some pieces of bean remaining.  I actually use my Magic Bullet, which is MUCH easier!

Heat olive oil over medium heat.  Add onion and cook until barely starting to brown.  Add garlic and cumin and cook for 45 seconds.  Then add pureed beans.  Add salt as desired and continue to cook, stirring occasionally, until some liquid has evaporated and beans have reached a good, thick consistency. 

You can serve this however you like, but here is my favorite use:  Spread beans on a tostada.  Sprinkle the top with Tajin* and queso fresco.  I like to eat it just like that, but my husband likes to put his under the broiler.  The beans are also great made into quesadillas, or dozens of other ways. 

*Tajin is a Mexican seasoning made of ground chile peppers, salt, dehydrated lime juice.  You can find it at your local bodega, or order it online at MexGrocer.com.

Find lots of other great Works for Me Wednesday posts here.
 

How to Cook Dried Beans - Black, Red, Pinto, Kidney - - you name it!

Beans are an extremely healthy food. They are full of fiber and protein, as well as antioxidants. While canned beans are easy to use, making your own beans is much cheaper (usually around 1/4 the price) and especially good if you are trying to reduce the sodium in your diet since canned beans tend to have a lot of salt.

The following recipe can be used for any type of bean and cooking times will vary on the type of bean, as well as its age. If you plan to use these beans for one particular purpose, feel free to add more seasoning to the pot. This is a basic recipe that limits the seasoning so that it is versatile and the cooked beans can then be used in a wide variety of other recipes.

How to Cook Dried Beans

Pick over 1 lb. of dried beans to remove pebbbles and broken beans.

Place beans in a large bowl, cover with 3" of cold water and leave to soak overnight.

When ready to cook, warm 3 TBSP olive oil over medium heat in a large pot. Add 1 small chopped onion (about 1 cup) and cook while stirring until onion starts to soften. Add 2-3 finely chopped garlic gloves and cook another 30 seconds.

Drain beans and add to pan. Add enough cold water to cover beans by 1 inch. Bring to boil and boil for 5 minutes. Then lower heat to barely a simmer. Cook, stirring occasionally, until tender - 30 minutes to 3 hours. If liquid drops below the beans at any point while cooking, add an additional 1 cup of water. Shortly before finished, add 1-2 tsp salt.

When finished, do not drain the beans. It is best to store them in the liquid in the fridge. Recipe makes approximately 6 cups of cooked beans.

You can then serve these beans "as-is", use them in other bean recipes or make refried beans. I use them for refried black beans - which are delicious. I will try to post that recipe next week. If, in the meantime, you just can't wait - - send me an e-mail and I'll send you the recipe.

Find other great Works for Me Wednesday posts here.