Taco Soup
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2 cans black beans
1 can pinto beans
1 16 oz can tomato sauce OR 1 small can tomato paste and 3 small cans water
1 can white corn
1 package taco seasoning
2 cans stewed tomatoes
1 bunch fresh cilantro
Combine beans, tomato sauce, corn (including juice), and taco seasoning in large pot over medium heat. Wash the cilantro and chop into timy pieces. Add one third to the pot and reserve the rest for later. Pour liquid from tomatoes into pot. Chop tomato chunks into small pieces and add to pot. Stir ingredients well and simmer for about 15 minute, stirring occasionally to prevent sticking to the bottom.
Any or all of the following can be used to top a bowl of soup with:
Tortilla chips
Sour cream
Grated cheddar
Chopped cilantro
Chopped tomatoes
Chopped onion
Small avocado chunks (May want to squeeze lime juice over so the cubes don't get brown, or just chop immediately before serving.)
Pasta Matteo
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1 lb angel hair pasta
1 can black olives
1 lb grape tomatoes
2 cloves garlic finely chopped
Olive oil
Italian seasoning
Cook pasta in plenty of water with a tablespoon of salt and two tablespoons of olive oil. Place olives, tomatoes, and garlic in large bowl. Cover with olive oil and a generous sprinking of Italian seasoning. Rinse pasta thoroughly with cold water. Combine with tomato/olive mixture in large bowl. Add more olive oil if necessary to ensure all pasta is generously coated with it. Chill in fridge. Stir before serving. (NOTE: can also add green peppers to mixture, or any other vegetable that sounds good to you)
Veggie Pot Pie
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2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
2 cups cauliflower florets
1 cup fresh green beans
(trimmed and snapped into 1/2 inch pieces)
3 cups broth
(McKay's chicken seasoning in warm water is what I use)
1 teaspoon salt
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for double-crust pie (hint: there's one below)
Preheat oven to 425°. Heat oil in large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3-5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender. Season with salt. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables and cook until sauce thickens (in my experience, it doesn't really thicken up, but that's okay). Roll out half the dough to line an 11x17 inch pan. Pour filling into pastry-lined dish. Roll out remaining dough, arrange over the filling and seal and flute the edges. Bake in preheated oven for 30 minutes or until crust is brown.
Mom's Perfect Pie Crust
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3 cups flour
1 tsp salt
1 Tbs sugar
1/2 cup water
1 cup vegetable oil
Stir together flour, salt and sugar. In a separate bowl, combine water and oil. Mix with a fork until mixture turns bubbly. Pour liquid into flour mixture. Roll out on wax paper (2 sheets). Bake in preheated oven at 425° for 15 mintues, then 350° for 45 minutes.
Enchilada Casserole
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1 package corn tortillas (you'll need about 25 tortillas for a 9x13 pan)
2 cans enchilada sauce (or one can enchilada sauce and one can tomato paste for milder recipe)
1 can black olives
1 onion, diced
1 clove garlic, minced
1 can black beans
A lot of shredded cheese! (mozzarella, cheddar, or both)
Salt to taste
Preheat oven to 350°. Sautee onion and garlic clove. Cover the bottom of a 9x13 pan with enchilada sauce. Proceed to layer the following items in order (or not in order if you're adventurous...whatever!). 2 layers corn tortillas, sauce, olives, black beans, onions, cheese, sprinkle of salt. Repeat. 2 layers corn tortillas, sauce, cheese. Garnish with extra olives (or diced parsley and chives if you have some laying around). Bake for 30 minutes covered. Remove cover, bake for 10 minutes or until cheese looks golden. Eat up!
Eggplant Parmesan
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1 large eggplant
1 cup milk
1/2 cup flour
cracker crumbs
your favorite pasta sauce
1 lb cheese (mozzarella is what I use, but I suppose I ought to use parmesan...hmmm)
1-2 cups olive or vegetable oil
Slice eggplant into circles 1/4-1/2 inch thick. Drain on paper towels. Salt. Flip over. Salt. You want them well-drained or else they'll have a bitter flavor. Heat oil in frying pan. The oil must be hot before you begin frying the eggplant. Dip each slice of eggplant in milk, then flour, then milk, then cracker crumbs. Brown them in hot oil. Cover the bottom of a baking dish with pasta sauce. Arrange eggplant slices in pan. Cover with sauce. Sprinkle generously with cheese. Bake at 350° for 20-30 minutes or until cheese browns. Yummy, Yummy!
Oreo Cookie Bar Dessert
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1 med. container Cool Whip
1 1/2 c. milk
1 lg. box instant vanilla pudding
1 lg. pkg. Oreo cookies
Make pudding according to recipe on box. Stir in Cool Whip. Crunch Oreos into small pieces (but not too small). Place about 2/3rds of the Oreo pieces into the bottom of a 9x13 pan or large tupperware container. Pour pudding/Cool Whip mixture over cookies. Sprinkle remaining cookie pieces over top. Let chill for several hours. Enjoy!
-Cervantes
