My Menu Blog

• 1/2 cup green onion, thinly sliced
• 1 tsp finely chopped garlic
• 2 tbsp Olive oil
• 1 large red bell pepper, diced finely
• 3 cups tomato, seeded and diced
• 1/2 cup grated parmesan cheese
• 2 tbsp chopped parsley
• 1/8 tsp cayenne pepper
• 1/4 tsp black pepper
• 8 ounces dry linguine or spaghetti

1. cook pasta acording to package directions and drain well,
2. while pasta cooks, sautee onion and garlic in oil until soft
3. add bell pepper and sautee until tender-crisp, about 2 minutes
4. stir in tomato and cook over high heat until juices evaporate
5. stir in cheese, parsley, cayenne and black pepper
6. toss with hot pasta
7. serve immediately or at room temperature

1 (10 oz.) can chicken, drained
½ cup shredded carrots
½ cup diced cucumber
2 tbs. sliced green onions
4 tbs. prepared teriyaki sauce
2 tbs. sliced almonds
1 head iceberg lettuce, washed cored and leaves separated

1. In a bowl, combine chicken, carrots, cucumbers and onions.
2. Top lettuce leaves with chicken mixture.
3. Drizzle with teriyaki sauce and top with almonds.

Serves 4.

1¾ cups reduced-sodium chicken broth
3 tbs. lite soy sauce
1 tsp. minced garlic
¼ tsp. red pepper flakes
2 green onions (rinsed)
1 med. red bell pepper (rinsed)
2 cups instant brown rice
1 cup frozen green peas

1. In a large sauté pan, combine broth, soy sauce, garlic, and pepper flakes. Bring to a boil on high for rice.
2. Slice green onions thinly. Cut bell pepper in half, remove seeds and membranes, cut into ¼” pieces. Set both aside.
3. Stir rice into boiling broth and return to boil. Reduce heat to low; cover and cook 5 min.
4. Remove from heat; stir in peas, onions and peppers.
5. Cover and let stand 5-7 min. or until water is absorbed.
6. Fluff with fork and serve.

1 15oz can black-eyed peas (rinsed, drained)
1/4 cup thinly sliced green onions (2)
1 finely chopped red or yellow/orange pepper
1 tbsp olive oil (or cooking oil)
2 jalapeno peppers (seeded and chopped)
1/4 tsp cracked black pepper
dash salt
2 cloves garlic, minced
3 tbsp apple cider vinegar

combine all ingredients and chill overnight (if possible)
Serve with tortilla chips.

1 large onion, chopped
2 cloves garlic
3½ cups vegetable stock
4 green onions, chopped
2 fresh chili peppers, seeded and chopped
2 cans (15oz. each) black beans, rinsed and drained
2 cans (15oz. each) cannellini (white kidney) beans, rinsed and drained
Red and green chilies for garnish
Chile Oil:

• 1 cup olive oil
• 1/8 cup cilantro leaves
• 2 fresh chili peppers, seeded

1. Place ½ onion and 1 clove garlic in 5 to 6 quart pan over high heat, cook until brown.
2. In same pan, add 2 green onions and 1 chili over high heat. Stir until onions are wilted, about 2 min. and add black beans.
3. Blend with hand blender, gradually adding 1¼ cups stock until smoothly pureed.
4. In second pot repeat process but add white beans and blend, gradually adding remaining stock until pureed.
5. Set both pans on medium-high heat; stir often until steaming.
6. From pans or use measuring cups pour soups simultaneously into opposite sides of wide soup bowls so they flow together but do not mix. Repeat for all bowls.
7. Garnish with red and green chilies. Serve with chili oil.

Chili Oil

1. Chop chilies, cilantro and oil in food processor, until minced (do not puree)
2. Let mixture stand for 24 hrs. and then strain through cheese cloth or very fine sieve.