When J and I were visiting Louisiana my mom introduced us to this recipe. It's a Giada recipe (whom I adore) and knew it would be delish!
Corn and black bean salad with basil-lime vinaigrette:
2 ears fresh corn or 1 cup frozen corn, thawed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 mango, peeled, seeded, and cut into 1/2-inch pieces
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaves
1/4 teaspoon ground cumin
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. OR.....we just sauteed the corn in a pan (just as good). In a medium bowl, mix together the grilled (or frozen) corn, black beans, garbanzo beans, bell pepper, and mango.
For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.
Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.
Makes: 4 – 6 servings
Enjoy! You won't be dissapointed!
(This recipe is from myrecipes.com)
White Bean Soup with Kale and Chorizo
- 2 ounces Spanish chorizo sausage, finely chopped
- 1 cup prechopped onion
- 3 garlic cloves, minced
- 3 cups fat-free, lower-sodium chicken broth
- 2 (15-ounce) cans organic cannellini beans, rinsed and drained
- 4 cups prechopped kale
- 1/2 teaspoon freshly ground black pepper
- Cracked black pepper (optional)
- I put more seasoning than it called for (ex: 1/2 teas of smoked spanish paprika, more salt and pepper, etc.)
- 1. Heat a large saucepan over medium-high heat. Add chorizo to pan; sauté 1 minute. Add onion and garlic to pan; sauté 5 minutes or until tender.
- 2. While onions cook, pour broth into a microwave-safe bowl; microwave at HIGH for 3 minutes. Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher. Stir in kale and 1/2 teaspoon pepper; cook over medium heat 6 minutes. Sprinkle with cracked pepper, if desired.
This is the EASIEST recipe ever and really good. Josh LOVES it and begs me to make it at least once a week now.
Last, but not least I'm planning on making this recipe this weekend.
Baked Ziti with Pumpkin and Sausage
(This recipe makes 12 servings)
4 cups of whole wheat ziti
15 oz. of pureed pumpkin
2 tbsp all-purpose flour
1 tsp garlic powder
12 tsp salt
14 tsp ground nutmeg
1 pinch cayenne pepper
12 oz fat free evaporated milk
4 chicken sausages (italian sausages seasoned and fully cooked into 14 inch slices)
4 cups spinach (baby, prewashed)
1 cup part skim mozzarella cheese
12 cups parmesan cheese (shredded)
PREHEAT oven to 425º F. Spray 4-quart baking dish with nonstick cooking spray.
PREPARE pasta according to package directions. Reserve 1/2 cup pasta cooking water and set aside for later use. Drain pasta; return to cooking pot.
MEANWHILE, COMBINE pumpkin, flour, garlic powder, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring occasionally, for 2 to 3 minutes or until mixture begins to thicken slightly. Pour over pasta in pot. Add sausage and reserved pasta cooking water; stir well.
SPREAD half of the pasta mixture into prepared baking dish. Top with spinach. Cover with remaining pasta mixture. Lightly spray piece of foil with nonstick cooking spray. Cover ziti with foil, greased-side-down. BAKE for 20 minutes or until heated through. Combine mozzarella and Parmesan cheeses in small bowl. Remove foil; sprinkle with cheese mixture. Bake, uncovered, for an additional 5 minutes or until cheese is melted.