Cheesy dip

I buy nacho cheese sauce in #10 cans at Sam's club. Then I added some veggies and beans to have for a quick lunch. If you want more heat in it add some jalapenos in with the bell peppers or add a 4 oz. can of diced jalapenos in with the salsa verde

1/2 onion, chopped
1/2 red pepper chopped
olive oil
1 can petite diced tomatoes, drained really well
1/4 c. salsa verde
1 can black beans, drained
4 c. cheese sauce

Saute the onion and pepper until tender, add the tomatoes and simmer to remove and excess liquid. Add the salsa verde and the beans and then stir in the cheese sauce. Heat through.

Summer Corn Pasta

6 oz. bacon

1 - 2 cans white beans, drained

8 oz. rigatoni

1/2 onion, chopped

2 large carrots, grated

1 c. water

2 chicken bouillon cubes

2 tsp. lemon juice

1 medium zucchini

4 ears corn

2 1/2 c. half-an-half

2 tsp. flour

1/4 tsp. freshly ground black pepper

Cook pasta according to package directions until al dente. Drain and butter to prevent sticking.

Saute bacon until crisp. Remove from pan.

Without cleaning out the pan cook the onion and carrot in the bacon drippings.

Add 1 cup of water to the pan along with one of the chicken cubes and the lemon juice.

Cut the zucchini into quarters lenghtwise and the then slice 1/4 inch thick. Add to the pan with the carrots and onion. Cut the corn from the cob. Add the cobs to the simmering zucchini. When the zucchini is tender remove the cobs from the pan and add the corn, half-an-half, pepper, beans, and remaining chicken cube.

Combine the flour and enough water to form a thin pasta. Stir into the half-an-half and vegetables in the pan. Heat, stirring, until thick.

Add the pasta and bacon to the pan. Add more half-an-half as needed to thin out the sauce.

Caribbean Pilaf

2 c. brown Rice

1 c. brown lentils

2 large onions, sliced

1/2 red bell pepper chopped

1/2 green bell pepper, chopped

4 cloves garlic, minced

7 c. beef broth (Or imitation)

1/2 tsp liquid browning

2 tsp. caribbean jerk seasoning*

1 Tbsp. lime juice (or lemon works to)

Chopped fresh cilantro and parsley (Optional)

In a large pot cook rice, lentils, and broth until both are tender, about 45 minutes. Drain any excess liquid and stir in jerk seasoning, liquid smoke, and lime juice.

Meanwhile, in a large skillet, cook onions, without any oil, until starting to brown around the edges, turn heat to low and cover with a lid letting them steam to finish cooking.

When soft add the garlic and peppers and cook for 30 seconds. Add to the seasoned rice and lentil mixture.

Top with fresh herbs

Make it soup by adding more broth and not draining before adding the vegetables.

*Homemade jerk seasoning

1 Tbsp. Dried minced onion
1 1/2 tsp. granulated garlic
2 tsp. thyme
1 tsp. salt
1/4 tsp. ground allspice
pinch nutmeg
large pinch cinnamon
1 tsp. sugar
1/4 tsp. black pepper

Vegetable pottage

You can add more broth and make this vegetable soup or less and serve it as pottage.

1 c. barley
1/2 c. lentils
1 onion, chopped
2 sticks celery, sliced
2 large carrots, cut into small dices
1 c. frozen corn
3/4 c. frozen okra, chopped
1 can tomatoes, undrained
1 1/2 c. frozen green beans, cut into small pieces
2 yellow zucchini, sut into small pieces
About 1 c. cabbage, cut into small pieces
6 c. liquid (broth or water and bouillon to go with, beef, chicken or vegetable all work)
Optional add in: leftover shredded beef

Combine the liquid, barley, and lentils. Simmer over medium heat until almost tender, about 30 minutes. Add the veggies and simmer another 30 minutes until everything is really soft, checking for liquid through out, you dont want it to go dry.

Spicy Spinach Lentils

Scant 2 c. mong dal (split mung beans)*

Generous 4 c. vegetable or chicken broth

1 large or 2 small sweet onions, quartered and thinly sliced

1 lb. fresh spinach, chopped

8 cloves garlic, minced

1/2 tsp. mustard seeds

1/2 tsp. ginger

1/2 tsp. coriander

1/4 tsp. chili powder

2 tsp. garam masala

2 T. butter

2 T. olive oil

salt to taste

In a medium pot, combine lentils and broth and simmer, covered, over medium-low heat until water is absorbed and lentils are tender but not dissolving. Keep an eye on them and add more liquid if necessary. If lentils are tender and liquid is not absorbed, uncover and simmer until liquid has mostly evaporated.

While lentils are simmering, melt butter and oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until they are very soft and beginning to brown. Add garlic and other spices and cook for two minutes, stirring, then add spinach and cook, stirring, until spinach is wilted and most of it's liquid has evaporated. Add cooked lentils and mix thoroughly. Serve with naan or over plain cooked rice.

*Split yellow peas or red lentils may be substituted for mung bean, but the split mung beans hold their shape better when cooked. Cooked garbanzo beans may also be substituted.

If you have food sensitivities, be sure to use a brand of spices and other ingredients that you know are safe. McCormick and Penzey's are both gluten-free and usually soy-free (check the label).

Saag II

There are many different ways to make Saag. I enjoy it this way.

1-2 c. leftover cooked potatoes and/or paneer, cubed

4 Tbsp. butter

2-3 Tbsp. olive oil

1 medium onion, chopped

1 bunch green onions, sliced, including edible green parts

4-5 cloves garlic, minced

2 tsp. garam masala

1 tsp. sweet curry powder

3 Tbsp. flour

1 c. milk

2-3 Tbsp. cream

1/2 lb. fresh spinach

1 can garbanzo beans, undrained

1/2 -1 c. plain greek yogurt

salt to taste

In a large nonstick frying pan, brown potatoes and/or paneer in 2 Tbsp. oil over med-high heat until crispy. Set aside.

Reduce heat to med-low, add butter, remaining olive oil, and chopped onion. Cook, stirring until onion is clear and beginning to soften, about 5 minutes. Add green onion and garlic and continue to cook and stir until onions and garlic are soft. Add flour and spices and cook until flour and oil have made a thick paste. Add small amounts of butter if the flour is crumbly and dry.

Place milk and cream in a large mixing cup (for immersion blender use) or a food processor. Add onion/spice/flour mixture and blend until smooth and very thick. Add spinach one handful at a time and blend or chop in short pulses until spinach is finely chopped but not pureed. Add mixture back to pan, add garbanzo beans, and cook, stirring, over medium-low heat until it is heated through and the spinach has released it's water. It should be a thick sauce at this point, similar in texture to creamed spinach. Add potatoes and paneer if using and transfer to a serving dish. After transfer, gently stir in greek yogurt. Do not add the greek yogurt while it is still in the pan, as too much heat will make the yogurt "break" and it will not be creamy. Salt to taste.

Serve over rice or with naan.

Asparagus Stir Fry

1 large onion, cut into wedges
6 cloves garlic, minced
olive oil
1 lb asparagus, ends trimmed and cut into in inch pieces
3 Tbsp. low sodium soy sauce
1 c. beef broth (or imitation)
1/2 tsp hoisen sauce
Zest from 1 lemon
1 tsp. ground ginger
2 Tbsp. Cornstarch
1 can kidney beans, drained (white or red)

Rice to serve over

Saute onion in olive oil until crisp tender. Add the garlic and saute an additional 30 seconds. Add the asparagus and stir fry until almost tender.

Combine the beef broth, soy sauce, hoisen, ginger and cornstarch. Stir into the asparagus and cook until thickened. Stir in the beans and lemon zest.

Serve over rice.