In my notes, I let you know about some of the changes I’ve done to the recipe. How I change it depends upon what I’m hungry for and what the spicy beans will be served with. It’s a versatile recipe. So, get in here and give it a go!Continue reading
Here are the 2018 recipes from family members. Thank you, Tracy, for all the work you do in pulling this together each year!
From Grandpa Ed (A.K.A. Our Dad)
- Oven Steamed Salmon with Sautéed Mushrooms
- Cranberry Almond Energy Bites
- Chicken or Turkey Vegetable Soup
- Mom’s Spaghetti Sauce
From DaveContinue reading
Dad clipped this one from a magazine but not sure which one. Regardless, it’s a good recipe.
- One 1.5 lbs. salmon fillet or two 12 oz fillets
- 2 tablespoons extra virgin olive oil, plus about 1 tsp for the baking sheet
- Salt/freshly ground pepper
- 1 lb white mushrooms, rinsed briefly and dried
- 2 tablespoons extra virgin olive oil
- 2 shallots, minced
- 2 – 4 garlic cloves, minced, to taste, minced 2 tsp
- chopped fresh thyme or rosemary, or a combination, ½ to tsp dried
- ¼ cup dry white wine, such as Sauvignon Blanc
- Preheat oven to 300F. Cover baking sheet with the foild and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending the size of the fillets. Remove from the heat.
- Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tbsp of the olive oil. When the oil is hot, add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium and add the shallots, garlic and herbs. Stir together, add ½ teaspoon salt and freshly ground pepper to taste and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened, and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
This one’s from America’s Test Kitchen. You can find the recipe on their site by following this link. You’ll need to sign up to see it or search the internet for it. They’re many other sites that have this recipe posted.
TIPS: The black bean mixture needs to be refrigerated for at least 1 hour or up to 24 hours prior to cooking. When forming the patties, it is important to pack them firmly together. Our favorite canned black beans are Bush’s Best. Serve the burgers with your favorite toppings or with our Chipotle Mayonnaise.Continue reading
Give your mayo a bit of spice with this simple recipe. Originally part of the Black Bean Burger recipe.
Makes about 1/3 cup
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 2 teaspoons minced canned chipotle chile in adobo sauce
- 1 garlic clove, minced
- 1/8 teaspoon salt
Combine all ingredients. Cover and refrigerate for at least 1 hour.
My sister, Tracy, submitted this recipe as part of the 2018 Christmas collection. I gave it a try and it is an easy and very tasty recipe! Like many things when it comes to cooking, this soup was even better the second day!
Tracy snagged this recipe from the website called The Stay at Home Chef. Rachael’s site has a bunch of good sounding recipes. Follow the above link for more from her.
PS: This recipe and a video on how to make it can be found by clicking here.Continue reading