Bean Curry (kidney Beans)

 

Bean Curry

Ingredients:

1.5 Cups of Cooked  Kidney Beans

1 Small Green Bell Pepper (Capsicum)

1 Medium Onion, Finely Chopped (About 1/2 Cup)

2 Medium Garlic Cloves, Minced

1 Tsp of Fresh Ginger, Minced

1/2 Tsp of Turmeric Powder

2 Medium Size Tomatoes, Finely Chopped

1.5 Tsp of Red Chilly Powder / Cayenne Pepper

1/2 Tsp of Garam Masala

Salt to taste

1/4 Cup of Cilantro (Coriander Leaves), Finely Chopped

1/2 Tsp of Cumin (Jeera)

2 Tsp of Vegetable Oil

Directions:

Heat the oil in a skillet or a pan over medium heat.

When the oil is hot, add the cumin seeds and fry until the

lightly browned and fragrant, about 5 seconds.

Stir in the onion, garlic, ginger and turmeric powder and

cook, stirring occasionally, until the onion is soft, about 5

mins.

Add the tomatoes, bell pepper, garam masala, red chilly 

powder and salt, cook until the tomatoes and bell peppers

are soft, about 5 mins.

Add the Kidney beans and 1 cup of water and bring the

mixture to a boil. Reduce the heat to medium low, cover the

pan and cook, stirring from time to time, until the mixture

thickens and a sauce forms, about 10 mins.

Add more water if prefer a thinner sauce. Transfer the

beans to a serving dish, sprinkle with chopped cilantro and 

onion, and serve hot with chapati or naan, Tortilla or pita.

helpful Tips/Tricks

This is a great way to keep your recipe

where you can read it and keeps it

clean. I'm a messy cook and many of

my recipes are full of my fingerprints 

and Splatters. 

Following this tip, keeps

my recipes in plain View and out of the

way of spills, splatters and my sticky

 fingers!  Hope it helps you all out!

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Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning !

Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in

 small mason jars....This is soooo much HEALTHIER than those you buy at the 

 store!! They contain a TON of stuff that is not good for you!! 

Please Comment and Follow my Blog  :>)

Thank you!!

Taco Seasoning:

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:

5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder

Mix together and store in an air tight container.

For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

Helpful Tips/ Substitutes

Helpful Tips/ tricks etc.

Freeze fresh herbs in olive oil, toss in

pan when needed. No need to ever 

waste fresh herbs again!

CALIFORNIA CHICKEN CASSEROLE

I found this recipe in Taste of Home magazine.

This is a nice family-style one-dish meal that could easily be

tweaked to suit your family's tastes by using a different kind 

of cheese or a different vegetable mixture.

I think that it could stand to have a bit more sauce so I

might double the amount of mayonnaise next time I make

 this.  Have Fun Tweaking it to your Liking, I hope you all

 enjoy it. Please Leave a Comment and Follow.

                               Thank you!

CALIFORNIA CHICKEN CASSEROLE:

Ingredients:

16 ounce bag frozen California blend vegetables, thawed *

2 cups diced, cooked chicken

4 ounce can mushrooms, drained

2 stalks celery, finely chopped

1 small onion, chopped

2 tablespoons butter

1/4 cup mayonnaise

1/4 teaspoon salt, or to taste

1/2 teaspoon pepper

1/8 teaspoon garlic powder

2 ounces pimientos, diced

6 ounces Swiss cheese, shredded

Place the California blend vegetables and the chicken in a greased 9-inch square baking dish. In a medium skillet,

 sauté the mushrooms, celery and onion in the butter until very soft and a little browned, about 8 minutes. Stir the

 mayonnaise and seasonings into the vegetables until well coated. Mix in all of the remaining ingredients along 

with the sautéed vegetables. Cover the baking dish with foil and bake at 350º for 40 minutes. Uncover and bake

 5-10 minutes longer until the casserole is browned and bubbly.

Makes 4-6 servings

Can be frozen

* This is a mixture of broccoli, cauliflower and sliced carrots.

Nutritional Values:

Per 1/4 Recipe: 499 Calories; 34g Fat; 36g Protein; 14g Carbohydrate; 4.5g Dietary Fiber; 9.5g Net Carbs
Per 1/6 Recipe: 333 Calories; 22g Fat; 24g Protein; 9g Carbohydrate; 2.5g Dietary Fiber; 6.5g Net Carbs

Vegetable Casserole

Swiss Vegetable Casserole

For an easy brunch or meatless dinner, try this colorful blend of convenient frozen vegetables baked in a cheesy cream sauce.




Prep Time
20 Minutes

Total Time
50 Minutes

Makes
8 servings

Ingredients:

2 tablespoons butter or margarine

6 green onions, cut into 1/2-inch pieces (1/2 cup)

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups milk

1 cup shredded Swiss cheese (4 oz)

1 bag (1 lb) frozen broccoli, carrots & cauliflower, cooked, drained

1/4 cup crushed round buttery crackers


Heat oven to 350°F. Spray 1- to 1 1/2-quart casserole with cooking spray. In 2-quart saucepan, melt butter over medium heat. Add onions; cook and stir 2 to 3 minutes or until tender.
Stir in flour, salt and pepper. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly and thickened. Remove from heat.
Add 3/4 cup of the cheese; stir until melted. Stir in cooked vegetables. Spoon mixture into casserole. Sprinkle with crushed crackers and remaining 1/4 cup cheese.
Bake 25 to 30 minutes or until topping is golden brown and casserole is bubbly.

To lower the fat in this casserole by about 2 grams per serving, use skim milk and reduced-fat Swiss cheese.

To make ahead, prepare this casserole as directed, reserving the crushed crackers. Cover and refrigerate up to one day. Then, sprinkle the casserole with the crackers and bake it for 30 to 40 minutes.

Nutrition Information:

1 Serving (1 Serving)Calories 140(Calories from Fat 80),Total Fat 9g(Saturated Fat 5g,Trans Fat 0g),Cholesterol 25mg;Sodium 170mg;Total Carbohydrate 9g(Dietary Fiber 2g,Sugars 4g),Protein 7g;Percent Daily Value*:Exchanges:0 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 Vegetable;0 Very Lean Meat;0 Lean Meat;1/2 High-Fat Meat;1 Fat;Carbohydrate Choices:1/2;*Percent Daily Values are based on a 2,000 calorie die