Edamame Lo Mein

Edamame Lo Mein, originally uploaded by Lakenvelder.

8 ounces spaghetti noodles
2 cups frozen edamame ( shelled soybeans)
4 scallions
1/4 cup oyster sauce or vegetarian oyster sauce
1/4 cup vinegar ( wine or other)
2 tablespoons reduced-salt soy sauce
2 teaspoons sugar
2 teaspoons toasted sesame oil
1/8 teaspoons crushed red pepper
2 tablespoons canola oil
2 mediums carrots, cut int matchsticks
2 samll red bell peppers, cut into matchsticks

Bring a large pot of water to bail and add the spaghetti and edamame. Cook, stirring occasionally until the pasta is just tender, 8 to 10 minutes or according to package directions.Drain.

Mis the scallions, oyster sauce , vingar, sou sauce, sugar, sesame oil and crushed red pepper in a samll bowl until the sugar is dissolved.

Heat the oil and stir fry the carrots and peppers. Add the pasta and edamame.Cook, stirring occasionally, until the pasta is crispy in spots 1 to 2 minutes. Add the sauce and stir to combine.

Smoked Baked Beans

Smoked Baked Beans, originally uploaded by Lakenvelder.

You can adjust the ingredients for how you like this recipe. I do not measure so this is just a guide of the amounts I use. I used around 1/2 of a small onion.

1 large can Boston baked beans
2 teaspoons brown sugar
1/4 teaspoon Hickory smoke flavoring
2 teaspoons ketchup
2 teaspoons mustard (grey poupon)
Very finely chopped onions

Mix all the ingredients together. Cook for 20 minutes in the microwave or over low heat in a saucepan until the onions are cooked.

Twice Baked Potatoes

Twice Baked Potatoes, originally uploaded by Lakenvelder.

4 baked potatoes
4 tablespoons margarine
1/2 cup milk
1 cup grated cheddar cheese

Bake the potatoes. Cut the potatoes in half. Scoop out the inside and whip with the margarine, milk and some of the cheese.
Mount back into the potatoes and Sprinkle with cheese. Bake 30 minutes at 350 degrees F.

Quick Chinese Vegetable Pasta

Quick Chinese Vegetable Pasta
Originally uploaded by Lakenvelder.

1-16 oz package very thin spaghetti or noodles
1 cup Stir Fry Sauce
1 teaspoon sesame oil
1 cup sliced onions
1 cup sliced red peppers
1 cup sliced celery
1 cup sliced mushrooms
1/2 cup carrots, cuti nto match stick pieces
1/2 cup green onions
1 cup snow pea pods, ends trimed and strings removed

Cook spaghetti.
Heat oil in skillet or wok. Add onions, pepper, celery, mushrooms, and carrots. Cook 5 minutes, stirring constantly with a tossing motion. Add the sauce and cook for 5 minutes. Add onions and peas pods.
Cook and stir 5 minutes until heated through.

Goat Cheese and Arugula/Lettuce Quesadillas

Full-flavored goat cheese and spicy arugula are an exciting new twist. However a lettuce like romaine should work fine.

Serves 2
4 flour tortillas (8")
2/3 cup shredded Goat cheese
1 tomato, very thinly sliced
2/3 cup baby arugula or lettuce
salsa, for dipping

Place 2 tortillas on a flat surface and arrange cheese, tomato and arugula on top. Cover each with another tortilla. Heat grill or skillet to high heat and cook until bottom tortilla is golden brown. Flip and cook the other side. Transfer to a cutting board and cut into wedges. Serve with your favorite salsa for dipping.

Cuban Black Beans

4 Servings

2 cups water
6 ounces black beans (about 1 cup)
1 small green pepper, chopped
1 small onion, sliced
1 clove garlic, finely chopped
1 tablespoon olive oil or vegetable oil
1 bay leaf
3/4 teaspoon oregano leaves
1/3 teaspoon cumin
1/8 teaspoon salt or adjust for taste
Dash pepper
8 cups hot cooked rice

Heat water and beans to boiling in 3-quart saucepan; boil for 2 minutes. Remove from heat; cover and let stand 1 hour.

Cook and stir green pepper, onion and garlic in oil until onions are tender; stir into beans. Add enough water to cover beans, if necessary. Heat to boiling; reduce heat. Stir bay leaf, oregano, cumin, salt and pepper. Cover and simmer until beans are tender and most of the liquid is absorbed, 1 1/2 to 2 hours. Remove bay leaf.

Crock pot:

I sauted the first three ingredients and then put all of the ingredients in a crock pot on high for 6 hours and it came out great.


Serve over rice.

Bean Ragout with Cilantro-Cornmeal Dumplings

Picture

6 servings

1 can (13 1/2 ounces) each pinto and black beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes with chilies
1 can (14 1/2 ounces) diced tomatoes
2 small zucchinis, sliced
1 large onion, chopped
1/2 cup chopped green peppers
2 cloves garlic, chopped
3 tablespoons chili powder (adjust to taste)
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/4 teasppoon salt


1/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1 tablspoon vegetable shortening
2 tablspoons shredded Cheddar cheese
2 teaspoon minced fresh cilantro
1/4 cup milk

Combine beans, tomatoes, peppersand spices, salt and mix well. Cover and cook on low in slow cooker for 7-8 hours.

Prepare dumplings 1 hour before serving. Set slow cooker to hig. Mix th e flour, cornmeal and 1/4 teaspoon salt. Cut in shortening. Stir in cilantro and cheese. Stir in milk and mix until just blended. Drop dumplings by large tablespoon into slow cooker on top of ragout. Cover and cook 1 hour or until toothpick comes out clean.

California Breakfast Burrito

Most of the recipes I see that say they are California cooking are rather stange to me. This one to me is a real California Recipe. Very Mexican. California, at least the central and southern parts, were part of Mexico at one time.

These are good for breakfast or brunch or a good snack! No meat in this, but feel free to add some if you like.

4 flour tortillas
1 tablespoon olive oil
3 green onions, chopped
1 (4 ounces) can green chilies, drained, chopped
1/2 cup tomatoes, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cheddar cheese, plus 2 tablespoons cheddar cheese (or try pepper jack!)
8 eggs, beaten
1 pinch cayenne pepper
2 tablespoons chopped cilantro (or parsley)
1/4 cup green chili salsa (or red)

Heat oven to 325*F.

Wrap tortillas in foil and heat in oven for 5 to 10 minutes.
In a medium nonstick skillet, heat oil over medium-high heat. Add green onions, chiles, tomato, salt and pepper; saute 4 minutes. Push mixture to side of pan. Sprinkle cheese over top of vegetable mixture.

Add eggs and cayenne to skillet. Cook 1 to 2 minutes, stirring occasionally with spatula, until soft, creamy curds form. Stir vegetable mixture into eggs.

Divide mixture among warm tortillas. Sprinkle with cilantro(or parsley), a tablespoon of salsa, and 2 tbls. cheese. Roll up tortillas.

Enjoy!

4 servings

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