Here’s a short selection of recipes to add to your next meal:
Dilled Potatoes and Sour Cream
4 potatoes, diced
1 pound sour cream
2 tablespoons dill
1 teaspoon salt
1 teaspoon pepper
Boil potatoes until tender. Drain potatoes.
Combine sour cream, dill, salt, and pepper. Add to cooked potatoes and chill.
Serves 6 to 8.
Black-Eyed Peas and Rice
1 quart water
1/2 cup soy sauce
1 teaspoon season salt
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
8 ounces black-eyed peas, cooked
About 1 1/2 to 2 cups raw rice
Combine water, say sauce, salt garlic powder, curry powder and cooked peas. Add rice by pouring it into the center of the pot until it reaches the top of the water line-NO MORE. Stir well and cover. Continue cooking on a medium to low flame until rice is fluffy and cooked through.
Yield: 4 servings
Olive Oil Herb Dressing
1 cup olive oil
1/4 cup green onions, chopped
1/4 cup Kalamata olives, pitted and roughly chopped
1 clove garlic, minced
1 teaspoon lemon juice, freshly squeezed
1/4 teaspoon ground black pepper
1 tablespoon fresh basil leaves, thinly sliced
Parmesan cheese, freshly grated
Fresh ground black pepper
Mix first 7 ingredients tightly covered jar or whisk in a bowl, until well incorporated.
Place mixed greens on a plate and toss with Olive Oil Herb Dressing; top with fresh ground black pepper and Parmesan cheese.
Mexicana Chicken Soup
2 chicken breasts
1 to 2 tablespoons olive oil
1 tablespoon minced garlic
1 cup chopped onion
1 (28 ounce) can diced tomatoes
1 can green chiles
2 (14.5 ounce) cans chicken broth
1/8 cup. chopped cilantro
Cayenne pepper to taste
Cook chicken and cut into bite size pieces; set aside.
Sauté garlic and onions together in pan over medium heat with olive oil.
In large soup pot add tomatoes, green chiles and chicken broth. Puree. Add cilantro, pepper and diced chicken to soup mix, heat over medium heat for 30 minutes.
Serve with Cheddar cheese and sour cream.
Yield: 6-8 bowls