Cereals, beans, rice and pasta

African Curried Coconut Soup with Chickpeas

  • 1 ½ cups raw chickpeas, black-eyed peas or a mix, soaked overnight
  • 1 cup millet, quinoa, or brown rice
  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 jalapeno chili, seeded and finely chopped
  • 2 large cloves garlic, finely chopped
  • 3 cups vegetable broth
  • 2 tomatoes, chopped
  • 1 Tbsp curry powder
  • ½ tsp salt
  • freshly ground black pepper, to taste
  • 1 lb mixed greens—kale, collards, mustard greens, Swiss chard
  • 1 (14 oz) can light coconut milk

Drain the beans that you’ve soaked overnight.  Put in a pot and cover with water until the water is about an inch higher than the beans. Add about 1 Tbsp salt to the water. Bring to a boil. Cover and simmer for 20-30 minutes or until beans are tender. Drain and set aside.

Put the millet in a pan and cover with 3 cups water. Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated. Set aside.

In the meantime, heat the oil in a medium stockpot over medium heat. Add the onion, bell pepper, and chili and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute.

Add the broth, chickpeas, tomatoes, curry powder, salt and black pepper. Bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the greens and stir until wilted.

Add the coconut milk and millet and cook, stirring occasionally, until heated through, about 4 minutes. Add salt, pepper, and curry powder to taste. Serve warm.

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Black Beans

Serves 6

  • 1 cup black beans
  • 3 quarts water
  • 1 onion, small
  • 2 cloves garlic
  • 1 tsp sage
  • 2 bay leaves
  • 1 tsp oregano
  • 1 Tbsp epazote
  • 1 chipotle adobados
  • salt
  • pepper

Simmer 3 to 4 hours. Remove bay leaf and chile.

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Boston Baked Beans

Serves 8

  • 2 cups dried beans
  • 2 tsp salt
  • ¼ pound salt pork
  • 2 tsp dry mustard
  • 5 Tbsp dark brown sugar or maple syrup
  • 4 Tbsp molasses
  • ½ to 1 tsp liquid smoke
  • 1 tsp Mapeline

Wash beans and soak overnight. Add salt, stir and drain, reserving the liquid. Preheat the oven to 300°F. Put the beans in the pot. Blend the mustard, brown sugar, molasses, and Mapeline with the reserved bean liquid and pour over the beans. Cut several gashes in the salt pork and place on top of the beans. Cover and bake for about 6 hours, adding water as needed. Uncover for the final hour of cooking so the pork will become brown and crisp. Taste and correct seasoning. (May add 1 medium chopped onion before cooking.)

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Capellini with Bay Scallops

Serves 4 to 6

  • Ingredients:
  • 1 pound bay scallops
  • juice of ½ lemon
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 pound capellini
  • ½ cup chopped fresh parsley
  • 1 Tbsp finely chopped lemon zest
  • 1 Tbsp lemon juice
  • Sauce:
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 8 shallots, sliced fine
  • ½ cup white wine
  • 1 cup puréed canned plum tomatoes
  • 12 ounces clam juice
  • ½ tsp fennel seed
  • pepper
  • salt

Marinate the bay scallops in the juice of ½ lemon for 30 minutes.

Prepare the sauce first. In a skillet, heat the oil and butter and sauté the shallots until they begin to turn color. Add the remaining sauce ingredients. Bring to a boil, lower the heat, and simmer for 10 minutes.

Drain and sauté the scallops in 1 Tbsp each olive oil and butter over high heat for 3 minutes. Add to the cooked sauce.

Cook the pasta until al dente, and return it to the pot in which it cooked. Add the sauce with the scallops, the parsley, lemon zest, and 1 Tbsp lemon juice, and serve immediately.

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Cheese-Filled Manicotti

  • 1 package (8 oz.) manicotti shells
  • 1 container  (15 oz.) ricotta cheese
  • 2 cups (8 oz.) shredded mozzarella cheese
  • ½ cup Parmesan cheese
  • 1 egg
  • 1 Tbsp chopped parsley
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1/8 tsp nutmeg
  • 2 cups (16 oz.) spaghetti sauce

Prepare pasta as directed on package; drain. Rinse with cold water, drain and arrange in single layer to fill. Meanwhile, mix ricotta cheese, 1 ½ cup ricotta cheese

Prepare pasta as directed on package; drain. Rinse with cold water, drain and arrange in single layer to fill. Meanwhile, mix ricotta cheese, 1 ½ cup of the mozzarella cheese, ¼ cup of the Parmesan cheese, the egg, parsley, salt, pepper, and nutmeg. Spoon mixture into manicotti shells, using at least ⅓ cup per shell. Place filled manicotti shells in a single layer in greased 13x9–inch baking pan. Pour spaghetti sauce over manicotti shells. Sprinkle with remaining ½ cup mozzarella cheese and ¼ cup Parmesan cheese. Bake at 350°F for 35 minutes or until hot. Makes 4 servings.

Advanced Preparation: Complete all other steps but do not bake. Cover baking dish tightly with plastic wrap; then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350°F for 1 ½ hours or until hot and bubbly.

Per serving: 742 calories, 35g fat, 40g protein, 68g carbohydrate, 6g fiber, 1.3g sodium.

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Chevy’s Sweet Corn Tomalito

  • 5 Tbsp butter, softened
  • ¼ cup masa
  • ⅓ cup sugar
  • 2 cups corn kernels
  • ½ cup water
  • ½ cup cornmeal
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp + 1 tsp milk

In a small bowl, mix the butter, masa and sugar (using electric mixer) until light and fluffy, about 1 minute.

Blend half the corn kernels with the water in a blender until smooth. Combine this mixture with the butter mixture, stirring well. Add the remaining corn kernels, cornmeal, baking powder, salt and milk and mix well.

Bring a medium saucepan of water to a boil. Pour the corn mixture into an 8-inch square baking dish. Tightly cover with plastic wrap and set atop the saucepan of boiling water. Keep pan tightly wrapped and steam for 50 minutes to 1 hour, until a toothpick inserted in the center comes out clean. (Check water level in saucepan often and add more water if necessary.)

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Chex® Party Mix

  • 6 Tbsp butter
  • 2 Tbsp Worcestershire sauce
  • 1 ½ tsp seasoned salt
  • ¾ tsp garlic powder
  • ½ tsp onion powder
  • 3 cups Corn Chex® cereal
  • 3 cups Rice Chex® cereal
  • 3 cups Wheat Chex® cereal
  • 1 cup mixed nuts
  • 1 cup bite-size pretzels
  • 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips broken into 1-inch pieces

Heat oven to 250° F. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.

Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

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Chile Cheese Rice Bake

Serves 6

  • 1 can (4 oz) diced green chiles
  • 1 cup sour cream
  • ½ tsp salt
  • 3 cups cooked rice
  • 2 cups (8 oz) shredded jack cheese
  • ½ cup (2 oz) shredded sharp cheddar cheese

Mix everything but cheddar cheese together. Place in greased casserole. Bake at 350°F oven 30 minutes. Sprinkle with cheddar cheese. Bake 5 minutes, or until cheese is melted.

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Chili (per Beth)

Serves 6

  • 2 lbs. hamburger (I use lean.)
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 large can tomatoes
  • 1 can (14 oz.) pinto beans
  • 1 small can tomato paste or 2 cans tomato sauce
  • 1-2 tsp salt (to taste)
  • 2-3 tsp chili powder (to taste)
  • ½ tsp black pepper (to taste)

Brown meat, onion, and bell pepper until meat is brown. Drain off fat. Add tomatoes with juice, beans with juice, sauce or paste, salt, chili powder, and pepper. Add 2-3 cans water to desired thickness. Bring to boil and simmer for 15-20 minutes while cooking cornbread!

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Chili (per Rory)

Serves 4

  • 1 pound hamburger
  • 1 can pinto beans (or cook up 1 c dried pinto beans)
  • 1 (2 lb) can tomatoes
  • ½ lb bell pepper
  • ½ lb onion
  • 2 Tbsp flour
  • 1–2 cloves garlic
  • 5 tsp chili powder
  • 1 tsp oregano
  • ¼ tsp thyme
  • ¼ tsp cumin
  • ¼ tsp coriander
  • 2 tsp dry mustard
  • 1/8 tsp cayenne pepper
  • black pepper
  • 1/8–¼ tsp dried red chili peppers, crushed

Brown meat with chopped bell pepper and chopped onion and crushed garlic. Drain most of the fat. Add spices. Cook over medium-low heat for a few minutes until fragrant. Add flour and let it brown. Add cooked beans and tomatoes and cook until flavors blend. If more liquid is needed, add bean liquid.

Instead of flour, can use masa flour (masa harina) for thickening. If so, wait until chili is done, then add and simmer for a few minutes until thickened.

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