Author Archives: marct3199

Green Bean Salad with Toasted Pecan Vinaigrette

2 pounds green beans, trimmed and cut into 2-inch lengths ¾ cup (3 ounces) pecan halves 2 tablespoons balsamic vinegar 2 tablespoons red wine vinegar ¾ cup vegetable oil Salt and freshly ground black pepper, to taste Makes 12 Servings Bring a large pot of lightly salted water to a boil over high heat. AddContinue reading “Green Bean Salad with Toasted Pecan Vinaigrette”

Roasted Broccoli and Chickpea Burritos

Makes 4 to 6 Burritos 1 large yellow onion 1 red bell pepper 1 large crown of broccoli 3 cups cooked chickpeas 3 tablespoons olive oil 1 to 2 tablespoons soy sauce 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon ground coriander (or more cumin) Cayenne pepper, to tasteContinue reading “Roasted Broccoli and Chickpea Burritos”

Country Vegetables

• 4 large carrots, thinly sliced diagonally• ½ point Chinese pea pods or 1 6-ounce package frozen Chinese pea pods, thawed• 1 pound medium mushrooms, each cut in half• 1 pint cherry tomatoes• 1 small bunch broccoli, cut into 2” by 1” pieces• 1 small head cauliflower, separated into flowerets• 1 medium onion, quartered• ½Continue reading “Country Vegetables”

Black Bean & Cream Cheese Enchilada Casserole

Serves approximately 4-6• 2 24 oz jars of spaghetti sauce (I use tomato & basil) and/or salsa.• 1 package of whole wheat tortillas (or any other type/flavor tortillas)• 2 cans of black beans• 1 small can of corn• 1 package of cream cheese (I use low fat)• 1 package of shredded Mexican cheese (or anotherContinue reading “Black Bean & Cream Cheese Enchilada Casserole”

Spinach Balls with Mustard Sauce

• 2 10-ounce packages frozen copped spinach, thawed and squeezed dry• 2 cups herb stuffing mix, crushed• 1 cup firmly packed freshly grated Parmesan cheese (5- ounce wedge)• ½ cup (1 stick) butter, melted• 4 small green onions, finely chopped• 3 eggs• Dash of freshly grated nutmeg• Mustard Sauce* Combine all ingredients except sauce inContinue reading “Spinach Balls with Mustard Sauce”

Party Pecan Cheese Ball

1 (8-ounce) package cream cheese, softened 1 (2-ounce) package blue cheese, crumbled 1 cup (4 ounces) shredded extra-sharp Cheddar cheese 1.5 teaspoons Worchestershire sauce ½ teaspoon red pepper ¼  teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon onion powder ½ cup finely chopped pecans, divided Directions: Combine all ingredients except ¼ cup pecans; mix well.Continue reading “Party Pecan Cheese Ball”

Spiced Fruit Bowl

Ingredients 2 cans (29 ounces each) sliced peaches 1 can (29 ounces each) pear halves ¼ cup cider vinegar ¼ teaspoon salt 4 cinnamon sticks (3 inches), broken ¾ teaspoon whole allspice ½ teaspoon whole cloves 1 pound seedless red grapes, halved Directions Drain juices from peaches and pears into a saucepan; set fruit aside.Continue reading “Spiced Fruit Bowl”

Mama Stamberg’s Cranberry Relish

2 cups whole raw cranberries, washed 1 small onion ¾ cup sour cream ½ cup sugar 2 tablespoons horseradish from a jar (“red is a bit milder than white”) Makes 1 1/2 pints Grind the raw berries and onion together. (“I used an old fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting onContinue reading “Mama Stamberg’s Cranberry Relish”