Blackened Tofu with Succotash

This recipe is yummy and easy to throw together. It is from page 32 of the January/February 2015 issue of Eating Well Magazine. It makes 4 servings.           Blackened Tofu with Succotash 3 1/2 tablespoons extra-virgin olive oil, divided 1 small onion, chopped 1 large red bell pepper, diced 1 (10-ounce) … Continue reading

Roasted Red Pepper and Goat Cheese Alfredo

This recipe is modified from a recipe on the blog, Lauren’s Latest. It is really good. The recipe makes 4 servings.         Roasted Red Pepper and Goat Cheese Alfredo 2 whole red bell peppers 2 tablespoons olive oil 1  onion, diced 2 cloves garlic, minced 1 cup half & half 4 ounces garlic … Continue reading

Fiesta Pizza

This recipe is from page 85 of the Southern Living 2000 Annual Recipes. It is really yummy. The pizza makes 4 servings.         Fiesta Pizza 1 tablespoon cornmeal 1 (10 ounce) can refrigerated pizza crust 1 (15 ounce) can black beans, rinsed and drained 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 … Continue reading

Cheese and Pepper Enchiladas

This recipe is adapted from page 462 of Sundays at Moosewood Restaurant. It is really good. The recipe makes 6 servings.           Cheese and Pepper Enchiladas 2 medium onions, chopped 1 -2 large garlic clove, minced 1 tablespoon chile, minced 2 teaspoons ground cumin 2 tablespoons olive oil 2 1/2-3 cups … Continue reading

Stir-Fried Pork in Black Bean Sauce

This recipe is slightly adapted from page 65 of the Williams-Sonoma Asian cookbook. It is soooo good. I served it over brown rice. The recipe makes 4 servings.               Stir-Fried Pork in Black Bean Sauce 3/4 pound pork tenderloin 1/4 teaspoon salt 1/4 teaspoon evaporated cane juice 1/4 teaspoon ground … Continue reading

Slow-Roasted Bell Pepper with Red Lentils

This curry is from page 401 of the fabulous cookbook, 660 Curries. It is a super easy curry that includes uncomplicated ingredients. This recipe makes 4 servings.         Slow-Roasted Bell Pepper with Red Lentils 1 cup skinned split brown lentils (salmon-coloed in this form, masoor dal), picked over for stones 2 tablespoons canola … Continue reading

Shrimp Creole

This recipe is wonderful. It is from page 158 of the cookbook, Moore Groceries. It makes 6 servings.           Shrimp Creole 2 clove garlic, finely chopped 2 medium onions, finely chopped 4 green onions, chopped 1 bell pepper, finely chopped 2 ribs celery, finely chopped 1 stick butter 2 (15 ounce) … Continue reading