Rice and Beans

Okay, here it is. The tamale pie is in the Nisly book. I didn't end up making it because I didn't realize I did not have tomato juice! I was rather disappointed. Anyway, it looks good.

As for the rice and beans...
I usually just make refried beans. I cook the pinto beans and put them in the food processor with raw onions and green peppers, cilantro (sometimes), cumin, chili powder, salt and pepper...I think that's all. Sometimes I throw it back in the skillet with fried hamburger and a pack of burrito seasoning, or more of the above spices. Eat it over rice with Lizano (we will introduce you to this fine sauce when you return to Canada) and maybe some tortillas or tortilla chips. If you really want to go "all out", make some pico de gallo and guacamole. If not, a tossed salad will do. It's Sooooooo good.

Pumpkin Soup

This is a good cold weather recipe. I know the rest of you are going into summer, but this is perfect for our weather right now. It's sooo good, too. I think any orange pumpkin or squash would work.

1/2 kg pumpkin, chopped into pieces
1 large onion
2 small potato, chopped
2 med carrots, chopped
1 clove garlic, minced
2 chicken bullion cubes
2 C water (or to just cover)
salt and pepper to taste
1 Tblsp margarine
a pinch grated nutmeg

1. Boil pumpkin, onion, potato, carrot, garlic, bullion and water until tender.

2. Puree using a blender or potato masher. (I used a potato masher
because I
like it a bit chunkier.)

3. Add salt, pepper and nutmeg. (I didn’t add the nutmeg)

4. Heat gently and serve with chopped parsley and a swirl of yogurt or
whipped cream or sweetened condensed milk.
(I didn’t serve any topping with it, and we all liked it. My friend who gave me the recipe said it’s really good with a topping. We just ate fresh bread with it. Yum.)

Onion Rice

I just found this on allrecipes.com and it is really good. It's a nice change from plain rice, but it's not complicated to make.

1 tablespoon vegetable oil
1 red onion, chopped
1 cup long-grain white rice
1 teaspoon ground black pepper
2 cups chicken broth
Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Phantom Rhubarb Muffins

1/2 C fat free sour cream
1/4 C olive oil
1 egg
1 ripe banana, mashed
2/3 C whole wheat flour
1/3 C white flour
2/3 C oatmeal
1 1/4 C diced rhubarb
2/3 C brown sugar
1/2 tsp baking soda
1/4 tsp salt

Blend together sour cream, oil, egg and banana. Set aside. In another bowl, stir remaining ingredients together and combine with sour cream mixture. Mix just until moistened. Fill 12 muffin cups.
Sprinkle with cinnamon sugar. Bake at 350F for 25 minutes.

This is written with my alterations included, and we found them to be very tasty. The original recipe did not have any banana, and only 1 1/3 C white flour (no whole wheat or oats). The recipe also calls for this topping: 1/4 C brown sugar, 1/4 C chopped pecans, 1/2 tsp cinnamon, 2 tsp melted butter.
I'm so glad I finally figured out how to leave posts here!!!

Pumpkin Pie Cake

Mix thoroughly:
1 29-oz can pumpkin
12 oz evaporated milk
3 eggs
1 cup sugar
½ tsp salt
4 tsp pumpkin pie spice

Pour into 9x13 pan.

Spread one (dry) yellow cake mix over the pumpkin mixture. Drizzle ¾ cup melted margarine over the cake mix. Sprinkle with 1 cup chopped pecans. Bake at 350* for 45-55 minutes. Serve warm with whipped cream or vanilla ice-cream.

Homemade Tomato Soup

You may remember that when we were kids I didn’t like tomato soup, but whether I’ve matured or this is just a lot better than Campbell’s, I don’t know. This is also a really quick lunch that doesn’t take much more time than opening a can. (I suppose Martha Stewart would make her own tomato juice, too, but I have to draw the line somewhere. And that’s a good thing.)

Sauté together:
5 Tblsp margarine
1 small onion, finely chopped

Slowly add until blended:
4 rounded Tblsp flour

Add and heat to good rolling boil:
3 cups thick tomato juice (I use puree and just add water to make thick juice)
heaping ½ tsp baking soda
1 ½ tsp salt
1 ½ tsp sugar
¼ - 1 tsp pepper, as desired

Add and heat to almost boiling, but do not boil:
3 cups milk (or less)

I usually add a bit of Lawry’s, garlic powder and parsley.

Serve with crackers or homemade croutons.

Grilled Potato Wedges

I just had this at mom and dad's and it was really good...

3 lg. russet potatoes, scrubbed not peeled, ea. cut into 8 wedges (smaller is good)
1/4 c. olive oil
2 cloves garlic, crushed
1 tsp. salt
1 tsp. paprika
1/2 tsp. dried thyme, crumbled
1/4 tsp. cayenne pepper
1/4 tsp. black pepper

Place potato wedges in a steamer basket over boiling water, cover and steam for 10 min. Remove from heat and put in a large bowl. Note: potatoes will not be completely cooked. In a small bowl, stir together the remaining ingredients. Pour the mixture over the potatoes and toss gently to coat. Preheat bbq to medium. Grill potatoes 5-7 min. (or until tender) on each cut side, turning once. They should be crisp and browned on the outside and cooked through on the inside. Serve immediately. Serves 4.