Southwestern Pasta Salad

Southwestern Pasta Salad

INGREDIENTS:

1/2 (16 ounce) package rotini pasta

1/3 cup vegetable oil

1/4 cup fresh lime juice

2 tablespoons chili powder, or to taste

2 teaspoons ground cumin

1/2 teaspoon salt

2 cloves garlic, crushed

1 1/2 cups whole kernel corn

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

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper 1/2 cup fresh cilantro leaves

1 cup chopped roma (plum) tomatoes

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.

3. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

I just know you will LOVE this meal. Give it a try! Also check out my blog post on why I decided to try this recipe. It's called Meal Share.

Have a great day!

Jamie Willow

Spinach Salad w/ Cranberries & Balsamic Vinaigrette

For the salad:



spinach leaves - washed
dried cranberries
slivered almonds
stinky cheese

When I say "stinky cheese" I mean a pungent cheese like goat cheese or blue cheese.
I'm not a fan of these types of cheeses...too strong for my tastes but I'm sure they would taste lovely on this salad if its your thing.

 For the vinaigrette:

1/4 cup good balsamic vinegar
1 1/2 T. chopped garlic
2 teaspoons dark brown sugar (optional)*
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil


*the brown sugar is not needed if you have a good quality balsamic vinegar.
I mix all my dressing ingredients in a jar with a tight-fitting lid and shake until they are well combined.
Adding more or less of an ingredient to taste.

I promise, once you make your own Balsamic Vinaigrette you will not go back to the store bought varieties if you can help it.
It's so easy to make and the taste is exceptional.


Mrs. B.

Cheese & Pepper Dip

Cheese & Pepper Dip

• 1 cup of dry lima beans
• 1-2 serano peppers
• 1 medium sweet red pepper
• olive oil spray
• 1/4c of onfat plain Greek-style yogurt
• 1/4 part skim ricotta cheese
• 1c feta, crumbled
• 1tbsp fresh oregano
• 1tsp lemon zest

1/4tsp black pepper (or to taste)

Cook lima beans until soft and tender, measure out 1 cup.

Preheat oven to 400*. Place hot and sweet peppers on a baking sheet misted with cooking spray. Bake in oven for 20-25 minutes, until soft but not black. Let cool, then peel off skin and chop. In a large bowl of a food processor add 1cup of beans, roasted peppers, yogurt, ricotta and 1/2c of fetta.
Puree for 30 seconds until smooth. Transfer to medium bowl. Add oregano, lemon zest, and black pepper.
Fold in remaining feta. Serve at warm or at room temperature.

I love to eat these with Pita chips. It's too spicy for the boys, but perfect for us!

-Patty

Chickpea burgers and Tahini Dressing

This recipe came from a health website, I made some critical changes to give the "burgers" some flavor. This is a great healthy vegetarian dish, it will remind you of a light falafel and is really delicious! Serve with onions, lettuce, sprouts, banana peppers, hot sauce, tomatoes, corn, whatever you like in your pita.

CHICKPEA BURGERS & TAHINI SAUCE
1 19-ounce can chickpeas, rinsed (1 and 1/3 of a can - Make hummus out of the leftovers and serve with the pittas)
4 scallions, trimmed and sliced
1 egg
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Cayenne Pepper
3 cloves garlic
Freshly ground pepper
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired
TAHINI SAUCE
1/2 cup low-fat plain yogurt
2 tablespoons tahini, (see Ingredient note)
1 tablespoon lemon juice
1/3 cup chopped flat-leaf parsley
1/4 teaspoon salt

To prepare burgers: Place chickpeas, scallions, egg, flour, cayenne, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.

Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

Velbekomme!

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