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Tuesday, March 9, 2010

Most requested recipes !

Here they are -- you asked for them and here they are !

Black Bean Wrap Filling
( Laura’s recipe-a thousand thank you's Laura!)

1 15 oz. can of black beans, drained, rinsed and
mixed with a pinch of salt and a squeeze of lemon
¼ cup of chopped red bell pepper, chopped fine
¼ tsp jalapeno pepper, seeded, ribbed and
finely chopped
3 T olive oil
1 T. fresh lime juice
¼ tsp. maple syrup
¼ tsp. sea salt
3 T. scallions, white and green parts, chopped
3 T. fresh cilantro, finely chopped
¼ tsp. ground cumin
1/8 tsp. cinnamon
½ cup salsa cruda—recipe follows but I made it
without and it is delicious.
In a medium bowl, mix all the ingredients together
except for salsa cruda. Taste, then add salt and spritz
of lime juice if needed. Spoon into a bowl and garnish
with salsa cruda or wrap in soft tortillas for burritos.
Serves 6.
Salsa Cruda:
1 ½ cup diced roma tomatoes
¼ cup red onion, diced
2 T. fresh cilantro, chopped
1 to 2 tsp. fresh lime juice
1 tsp. jalapeno, diced
¼ tsp sea salt
In a medium bowl, mix all ingredients, season as
needed for flavor. Let salsa sit for 30 min then taste
again, adjusting as needed. Makes about 2 cups.

*I make this without the salsa cruda part of the recipe-- it's spectacular inside whole wheat tortillas, with cut up avacado.

Yummy Artichoke Dip

1 (6.5) oz. jar of marinated artichoke hearts, drained and quartered
1 cup mayonnaise
1 ½ cups grated Parmesan Cheese
1 (8oz.) pkg. of cream cheese, softened
1 (4oz.) can chopped green chili peppers- juice and all

Preheat oven to 350 degrees.
In a medium bowl, mix the artichoke hearts, 1 cup Parmesan, cream cheese and green chili peppers. Scoop the mixture into a pie pan or medium baking pan. Top with the remaining ½ cup Parmesan.
Bake for 25 min or until bubbly and slightly browned. Serve warm. Great served with crackers, bread slices, fresh broccoli, carrots or celery sticks.

*** This is a new favorite from Xmas Eve 2009! There are many mutations out there of this one – but this one is especially good and SHHH.. very, very easy. You can assemble it hours ahead of time and keep it in the fridge till time to bake-(if you do this be sure to add a bit of baking time to it coming straight from the fridge it will be colder and take longer to bake.)

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