Dinner is Ready

God Gives Us Beans and Grains

Campfire Beans

1 lb ground beef

1 envelope onion soup

2 cans beans, drained

(kidney, great northern, or pinto, etc.)

1/4 c chili sauce

1 1/2 cup water

In a large skillet brown meat until no longer pink, stirring frequently.

Drain excess grease.

Stir in soup mix, beans, chili sauce and water.

Simmer covered 15-20 minutes.

Serves 6-8

Tex Mex Black Bean Wraps

These sandwiches are perfect for a light lunch. Black beans are mashed 

with salsa to form a spread for flour tortillas, then rolled with veggies and avocado sauce.

1 ( 15 ounce) can black beans, rinsed

1/3 cup chunky salsa

1 green bell pepper, thinly sliced

1 tomato, thinly sliced

1 cup shredded cheddar cheese

1/2 cup shredded pepper Jack cheese

1 avocado

1/3 cup sour cream

1 tsp lemon juice

4 (8”) flour tortillas

In medium bowl, place black beans and mash with a fork. 

Leave some beans whole for a chunky texture.

Add salsa and mix well.

Slice bell pepper into thin strips slice tomato. Shred cheeses.

Prepare avocado. In small bowl, mash avocado with sour cream and lemon juice.

Spread bean mixture over tortillas and top with vegetables and cheeses.

Roll up wraps, slice in half at an angle, serve.

White Bean Dip with Pita Chips

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

2 cloves garlic

2 tablespoons fresh lemon juice

1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Pita chips

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor.
 Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. 
Transfer the bean puree to a small bowl.

Serve the pita toasts warm or at room temperature alongside the bean puree. Servings: 6

White Chili

3-4 cans Great Northern Beans , drained  (we like Cannellini)

2-4 Chicken breast, cooked and diced (or canned chicken)

1 cup onion, chopped

1 can green chilies

2-4 cloves garlic, minced

2 tsp cumin (or 1t cumin and 1t coriander)

1/2 tsp salt

1/2 tsp dried oregano

3-4 cups chicken broth

Garnish: sour cream, cheddar cheese tortilla chips

Combine all ingredients except garnish in slow cooker.

 Cover and cook on low 8-10 hours or high 4-5 hours. 

Ladle into bowls. 

Top with garnish suggestions as desired.

When coking on stove top saute' onion in a little oil until soft, add garlic stir till fragrant.

Add remaining ingredients. Simmer until flavors are well blended.

  

Hummus

1 16 oz can of chickpeas or garbanzo beans

1/4 cup liquid from can of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoons olive oil

Drain chickpeas and set aside liquid from can.

 Combine remaining ingredients in blender or food processor. 

Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. 

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

 Hoppin’ John

1 lb  ground sausage

1 med onion, diced

2 cloves garlic, minced

2 cups chicken broth

2 cans black eyed peas

1 cup long grain rice

1 tsp fresh thyme  (or 1/2 tsp dried)

1/2 tsp pepper   

Brown sausage in skillet until no longer pink. 

Add onion, cook until tender. add garlic cook stirring one minute more. 

Add broth, black eyed peas. 

Stir in rice, thyme and pepper, cover and simmer 15-20 minutes

Cajun Quinoa

1/2 cup onion diced

6 cloves garlic minced

1 Tbsp olive oil

1 cup carrots, shredded

1 tsp Cajun seasoning

1 med. zucchini, diced

2 tsp.. fresh thyme or oregano

1 1/4 cup quinoa

2 cups water

Rinse quinoa well. Cook in pan with a tight fitting lid. 

Bring to a boil, then turn down to a simmer, cover and         

      cook  for about 20 minutes. 

Saute’ onion, garlic, carrots and zucchini in olive oil 

      until tender. 

Mix cooked quinoa and vegetables. 

Add seasoning. 

Adjust seasoning to taste

Sharing what we have learned at our community table.

Fresh Herbs from the Garden

As we begin our 2016 Gracious Hospitality class we prepare several

recipes using different herbs from the garden. What a joy to taste all

the different colors, flavors and textures our God has provided.

For this we are truly grateful.

 Summer Squash with Rosemary

Summer Squash and Fresh Herbs

2-3 medium summer squash, sliced

3-4 Tbsp chopped fresh herbs, choose one or more of  

      your favorites, basil, rosemary, thyme, tarragon, etc.

2 Tbsp olive oil for sautéing  

  Salt and pepper to taste

      Slice squash into uniform pieces for sautéing.  

Heat oil in sauté pan. Add squash and stir until tender crisp. 

Add chopped fresh herbs. Stir until flavors are blended. 

Do not over cook.           4-6 servings

 Summer Squash with Sweet Basil

 Zucchini with Thyme

Cream Cheese and Dill Corn

1 pkg frozen yellow corn

4oz cream cheese 

2 Tbsp butter

1/2 tsp dried dill

*Cook corn according to package directions. In microwave safe bowl. 

*Melt butter, stir in dill, add diced cream cheese. *Microwave a few seconds until cheese is soft and 

blends well. (about 20-30 seconds)  

*Add cream cheese mixture to corn

and stir till well blended. Salt to taste if desired.  Serve warm.

 Roasted Butternut Squash 

with Sage and Cranberries

1 medium butternut squash

4 tablespoons extra-virgin olive oil*, divided

Sea salt and ground pepper

2 medium onions

2 tablespoons chopped sage

4 tablespoons dried cranberries or cherries.

Preheat oven to 375°F.Cut in half lengthwise. 

Scoop out seeds from the center and discard. 

Cut squash into large chunks.

 Coat with 2 tablespoons of the olive oil.

 Season with salt and pepper to taste and arrange on a greased baking sheet. 

Bake for about 30 minutes, or until well caramelized.Peel onions and cut into large chunks. 

Coat with remaining 2 tablespoons olive oil.

 Season to taste with salt and pepper and spread on a second greased baking sheet.

 Bake for about 20 minutes, or until well caramelized. 

When squash and onions are done, toss with sage and cranberries. 

Return to oven for about 5 minutes. Serve immediately.

 Roasted Butternut Squash

1 medium butternut squash

 2 Tbsp light olive oil

kosher salt

1/2 stick butter

3 Tbsp honey

1/4 - 1/2 tsp red curry powder

Preheat oven to 375°F.

Cut in half lengthwise. Scoop out seeds from the center and discard.

Drizzle with olive oil and lightly salt

Arrange on a greased baking sheet cut side down.

Bake for 45-50 minutes until easily pierced with a fork.

Remove from oven and let cool

Scoop out inside and place in a bowl

Add butter, honey salt and curry powder to taste.

Dill Peas and Walnuts 

2 cups shelled peas or one 10 oz package frozen peas 

1/4 cup chopped onion 

1 Tablespoon butter or margarine 

1 1/2 teaspoons snipped fresh dill or 1/2 tsp dried dill 

1/4 teaspoon salt 

1/4 teaspoon black pepper 

3 Tablespoons broken walnuts or slivered almonds, toasted 

Cook fresh peas and onion, covered, in a small amount of boiling salted water 

for 10 to 12 minutes or until crisp-tender.

 (Or, cook frozen peas and onion according to the pea package directions.)   

Drain; return to saucepan.  Stir in butter, dill, salt, pepper.

 Heat  through.  Sprinkle with walnuts. 

Toasting walnuts:

Break into small pea sized pieces. 

Toast in dry skillet or in oven just until fragrant and slightly brown.  

Watch carefully. May toast almonds with the same method.

                                         

SUMMER SQUASH SOUP  

    * 2 Tbsp olive oil

    * 1 medium onion, thinly sliced

    * 2 cloves minced garlic

    * 3 cup summer (yellow) squash, cut up (1-1 1/2 lbs)

    * 2 cups rich chicken stock

    * 2 cups whipping cream

    * 2 teaspoons minced fresh basil

    * 2 teaspoons minced fresh oregano

    * Salt and freshly ground pepper 

1. Heat oil in heavy large saucepan over medium-low heat. 

Add onion and garlic and cook until onion is translucent, 

stirring occasionally, about 10 minutes.

Add yellow summer squash and broth. 

Cook until softened. When squash is soft, carefully blend until smooth. 

 Add cream, basil and oregano. 

Reduce heat and simmer 10-15 minutes. 

Season with salt and pepper.  Serves 6