Category: Recipes

Spinach with Garbanzo Beans

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Spinach with Garbanzo Beans

Image Source:www.goya.com

Ingredients
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1 cup chopped onion
  • 1 10 oz bag frozen spinach, thawed and drained
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1 15 oz can garbanzo beans, drained and rinsed
Instructions

  1. Add oil, garlic and onion to a large skillet. Cook over medium heat about 5 minutes or until onion becomes clear. If you use garlic powder, add it in step 2.

  2. Add spinach, garbanzo beans, cumin and salt. Cook until heated through, mashing the beans slightly with a spoon. Serve warm.

  3. Refrigerate leftovers within 2 hours.

Recipe Notes
  • Serve as a side dish or as a spread with French bread or pita chips.
  • Add more garlic, if desired. 
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

Spinach and Black Bean Enchiladas

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Spinach and Black Bean Enchiladas

Recipe Source: foodhero.org

Course: Main Course
Cuisine: Mexican
Ingredients
  • 1 10 oz bag frozen spinach, thawed
  • 1 15 oz can black beans, drained and rinsed
  • 1 1/2 cups corn (thawed from frozen or canned and drained)
  • 3 green onions thinly sliced
  • 1/3 cup chopped cilantro
  • 2 cups shredded  mozzarella cheese
  • 3 cups  enchilada sauce  (see notes)
  • 8 whole wheat flour tortillas 
Instructions

  1. Preheat oven to 375 degrees. 

  2. Drain all excess moisture from thawed spinach.

  3. In a large bowl, combine spinach, beans, corn, green onions, cilantro and 1 ½ cups of cheese.

  4. Lightly spray a 9x13 inch baking dish, and add a small amount enchilada sauce to coat the bottom.

  5. Fill tortillas with spinach mixture.  Roll up tightly and place seam side down in the baking dish.

  6. Pour remaining sauce over the enchiladas and sprinkle remaining ½ cup of cheese on top.

  7. Bake for 20 minutes, or until enchiladas are heated through and cheese is bubbly.  Serve warm.

  8. Refrigerate leftovers within 2 hours

Recipe Notes

Make your own enchilada sauce!

¼ cup tomato paste
¼ cup flour
2 teaspoons cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon chili powder
1/8 teaspoon pepper
3 cups low sodium vegetable broth

  1. Combine tomato paste, flour, cumin, garlic powder, onion powder, chili powder and pepper in a saucepan and cook for 1 to 2 minutes, stirring constantly.
  2. Add vegetable broth and bring to a boil. Reduce heat to low and simmer for 6 to 8 minutes, or until slightly thickened.
  3. Refrigerate leftovers within 2 hours.

 

Southwestern Black-eyed Pea and Corn Salad

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Southwestern Black-eyed Pea and Corn Salad

Image Source/Recipe Source: www.cookingmatters.org

Course: Salad
Ingredients
  • 1 medium bell pepper
  • 1 small red onion
  • 2 15 oz can cans black-eyed peas
  • 1 15 oz can can corn kernels, no salt added
  • 3 tbsp canola oil
  • 2 tbsp vinegar
  • 1 tsp cumin
  • 1/4 tsp Salt
  • 1/2 tsp Ground Black Pepper
Instructions

  1. . Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion.

  2. If using, rinse and chop cilantro leaves.

  3. . In a colander, drain and rinse black-eyed peas and corn.

  4. In a large bowl, add pepper, onion, peas, corn, cilantro if using, and remaining ingredients. Mix well.

Recipe Notes

Optional Ingredients:

  • ¼ cup fresh cilantro leaves

Spinach Salad with Eggs

 

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Spinach Salad with Eggs

Image Source/Recipe Source: www.cookingmatters.org

Ingredients
  • 5 cups Fresh Spinach
  • 3 large eggs
  • 1/3 cup dried cranberries
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup canola oil
  • 1 tbsp vinegar
  • 1 tbsp honey
  • 1 tsp salt
Instructions

  1. Wash and dry spinach. Remove stems. Tear leaves into bite-sized pieces.

  2. In a medium pot, add eggs. Cover with cold water by one inch. Bring just to a boil. Cover and remove from heat right away. Let sit 15 minutes. Remove eggs. Plunge into cold water to help cool. This will make it easier to peel shells.

  3. Peel and slice eggs. Chop slices.

  4. In a large bowl, add spinach, eggs, and dried cranberries. Sprinkle cheese on top.

  5. . In a jar, add oil, vinegar, honey, and salt. Cover tightly with lid. Shake well.

  6. Just before serving, drizzle dressing over salad. Toss to coat spinach leaves.

Lentil Mango Salad

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Lentil Mango Salad

Image Source/ Recipe Source: www.cookingmatters.org

Course: Salad
Ingredients
  • 1 cup dried brown lentils
  • 1 medium mango or apple
  • 1 medium red bell pepper
  • 1 large lemon
  • 1/4 cup canola oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 tsp black pepper
Instructions

  1.    In a large pot, add lentils. Cover with water by 2 inches. Bring to a boil over high heat. Reduce heat to a simmer. Cook until tender, about 20 minutes. Drain.

  2.   Rinse, peel, and dice mango. Rinse and dice bell pepper.

  3.    If using, rinse and chop cilantro. Chop walnuts or toasted coconut.

  4.   In a large bowl, use a fork to whisk together lemon juice, oil, cumin, salt, and pepper. Add cooked lentils, mango, and bell pepper. Mix well. If using, stir in herbs and nuts and coconut.