CHUNKY BLACK BEAN SALSA

This  colorful salsa can be served as an appetizer with chips, as a condiment with fish or chicken, or even as a main dish with tortilla chips for a light lunch.  I recently served it for lunch with a cucumber salad and fruit on the side.   The spices add interest to the flavor.  Cilantro can take over the taste, so use it lightly if you prefer.

3 large Roma tomatoes, chopped

1 15.5 ounce can black beans, drained and rinsed

1 cup frozen corn, thawed

1/2 cup finely chopped onion

1/2 cup chopped red or green bell pepper

1 small jalapeno pepper, finely chopped

1/4 cup chopped cilantro, or to taste

1/4 cup fresh lime juice

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon powdered cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt, opt.

Combine ingredients in a 1 1/2 quart bowl.  Chill for 2 hours or more for flavors to blend.  Serve with tortilla chips, if desired.  Makes about 5 cups.

          

PEASANT SOUP

This comforting soup is made from simple, budget-friendly ingredients.  It's been a long time favorite.  This recipe makes a lot, so I put a couple of quarts of it in the freezer to thaw when we need a quick lunch.  I like to serve it with Wasa crackers, or corn bread or muffins, and sometimes a salad.

1 pound uncooked white beans

10 cups water, divided

4 celery stalks, sliced

4 carrots, sliced

2 cups chopped onion

1 15.5 ounce can Italian stewed tomatoes, cut up

3-4 bay leaves

2 tablespoons extra virgin olive oil

1/4 teaspoon black pepper

4 large cloves garlic, minced

salt to taste

Bring six cups of the water to a boil.  Add beans and simmer for 2 minutes.  Remove from heat, cover and let sit for one hour.  Add remaining 4 cups of  water, bring to a boil, and simmer 30 minutes.  Add celery, carrots, onion, tomatoes, bay leaves, olive oil, and pepper.  Simmer 30-45 minutes, or until beans and vegetables are tender, but not mushy.  Remove bay leaves.  Add garlic and simmer 3-5 minutes.  Add salt to taste.  Makes 8-10 servings.

 

PEA AND TOMATO SALAD

This salad is so quick and easy, but a favorite of my husband and me.  It's light and refreshing and budget-friendly, too!

1 16-ounce package frozen peas, thawed

1 green or sweet red pepper, chopped

1/2 cup chopped onion

2 Roma tomatoes, chopped

1/4 cup red wine vinegar

2 tablespoons extra virgin olive oil

1 teaspoon Italian seasoning

1/4 teaspoon garlic powder

1/2 teaspoon salt, or to taste

In a large bowl, combine first four ingredients.  In a small bowl, whisk together remaining ingredients.  Pour over vegetables and toss to coat.  Chill for 1 hour or more.  Makes 5-6 servings.

BAKED HUSH PUPPIES

These taste remarkably like hush puppies, in spite of the fact that they are baked rather than deep fried.  They go well with fish, of course, but they also make a great snack as well as an accompaniment with a soup or bean type of main dish.  This is a recipe I had in my files for many years and tried when I was looking for something to go with a spicy bean stew. I made a few changes to make it healthier and (we think) tastier.  I like to keep a bag of these in my freezer.

2/3 cup whole grain cornmeal

1/3 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon salt (opt.)

1/4 teaspoon fresh ground pepper

1/2 cup finely chopped onion

1/3 cup fat free milk

2 egg whites

1 1/2 tablespoons olive or canola oil

Combine first 5 (dry) ingredients in a mixing bowl.  Whisk together remaining ingredients in another bowl.  Stir into dry ingredients just until blended.  Fill oiled mini muffin cups 3/4 full and bake at 450 degrees for 8-10 minutes.  Remove from pans.  Makes about 2 dozen.           

PEAR SAUCE TO CAN OR FREEZE

Pear sauce, just like applesauce, can be used as a condiment, side dish, or as a substitute for oil in baked goods.  Pears are a naturally sweet fruit, so sweetening the sauce is unnecessary.  Pureeing the pears saves time, since that way they don't need to be peeled.  I usually add the spices to my pear sauce as I use it, rather than prior to preserving it.

Several pounds ripe pears

Optional for every gallon of pear sauce:  2 teaspoons ground cinnamon, 1 teaspoon each,  ground cloves

and allspice, and 1/2 teaspoon ground nutmeg

Wash, halve, and core pears.  Puree in a food processor in batches and pour into a heavy saucepan or kettle. Add spices if desired.  Heat to simmer, stirring occasionally.  Place in freezer containers and freeze, or can simmering sauce in pint or quart jars in a boiling water bath for twenty minutes.  To freeze recipe-sized portions, measure desired amounts and pour onto waxed paper lined baking sheets,  Freeze until firm, remove from waxed paper, and place pear sauce "cookies" in large zipper freezer bags.  I label each large bag with the size of the portions in the bag.  I freeze the sauce in 1/2, 1/3, and 1/4 cup portions and thaw as needed for use in recipes.

ROASTED CAULIFLOWER

This is our favorite way to eat cauliflower.  We like to dip the the florets in just a bit of spicy mustard.  They can be served as a side or appetizer.

4 cups fresh cauliflower florets

1 tablespoon olive oil

One or more seasonings of your choice:  Some of our favorites are Cajun seasoning, seasoned or garlic salt, fresh ground black pepper, lemon pepper, and minced fresh rosemary.

In a bowl, toss florets with olive oil.  Spread evenly on an oiled baking sheet or pan. Sprinkle with seasonings of your choice.  Roast at 450 degrees for 25-30 minutes or until cauliflower is lightly browned and tender, stirring once.  Makes about 4 servings.