![]() ![]() He's 13 years old, but still a puppy to us. ~finally, I'm "mom" to the best Bichon in the world. ~and I'm also a daughter who was brought up on home cooked meals back when calories meant nothing and taste was everything! That is an idea built into my system that's hard to shake! My mother raised 8 kids (I'm #7) on her home-cooking and I always teased her that she didn't raise a single skinny kid! I luckily inherited her great love of cooking and baking. The miracles I see on a daily basis keeps me going! But it's also stressful, so keep me away from the cookie jar! I really have to fight off the sugary, fat-laden stuff that has no worth beyond the momentary comfort in my mouth. ~a teacher who tends to reach for comfort foods to relieve stress. :) He's the easiest customer a cook could ask for! ~a wife of a wonderful man who fights an expanding waistline and will lovingly eat most anything I set before him. ![]() They prefer the creamy, cheesy, fried stuff that they weren't brought up on! Refrigerate for at least a few hours (overnight is better). Pour the vinaigrette over the salad and toss gently. Step 4 -Chill and serve Recipe tips This salad is even better the next day when all the flavors have melded together. Step 3 -Toss the bean mixture with the zesty dressing. Step 2 -Add the drained beans and other ingredients to a large salad bowl. Attach the lid and roll or flip the container to mix the ingredients. Simply whisk together tablespoon Dijon mustard, 2 tablespoons lemon juice, cup extra virgin olive oil, a clove or 2 minced garlic, and a dash of sugar, salt, and pepper. Step 1 -In a small bowl mix all the dressing ingredients together until combined. Add all ingredients to a large container, ideally one that has a leak-proof lid. The mere mention of "healthy" sends them running in the opposite direction. Open all the cans and empty the beans into a colander in the sink. Stored in an airtight container, this dish will keep for up to two days in the fridge.~a mother of 2 kids (19 and 22) who are extremely picky eaters. Sprinkle on the coriander leaves and serve. Season with salt and freshly ground black pepper (or cayenne pepper), to taste. Taste test and add a touch more smoked paprika if desired.Ĭombine the beans, sweet corn, pepper and dressing. Cook for 5 minutes stirring regularly, then remove from the heat. Place all the ingredients in a small pan and gently heat until it starts to simmer. Salt and freshly ground black pepper (or cayenne pepper for a spicy kick)įirst prepare the dressing. ½ red bell or sweet romano pepper, deseeded and finely chopped Choose from black-eyed peas, chick peas, pinto, haricot, lima, borlotti, flageolet, cannellini, kidney and black (turtle) beans) ½ red chilli, deseeded and finely chopped (remove the white membrane if serving to children as this is where the heat is concentrated)Ĥ00g / 14 oz can mixed beans, rinsed and drained (or 270g / 9½oz / 1½ cups cooked mixed beans. Hands on time: 15 minutes Cooking time: 7 minutes ![]() It also makes a wonderful lunch or light dinner served with colourful salad leaves and a cooked grain (couscous, rice, pasta, millet) or as a topping for jacket potatoes along with a Mexican-style ‘cheesy’ sauce. This salad is a delicious dish to serve at BBQs and summer buffets. While the recipe below will serve four, I recommend making a double portion of the dressing as it’s perfect for flavouring salad leaves or grain dishes. ![]()
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