Texas Caviar

Yield: 16 Servings
Level: Easy

Time

Total: 1 hour 15 minutes
Prep: 15 minutes
Cook: 0 minutes
Inactive: 1 hour

Ingredients

1/2 Onion
1 Green Bell Pepper
1 Bunch Green Onions
2 Jalapeno Peppers
1 Tablespoon Garlic
1 Pint Cherry Tomatoes
1 8oz Bottle Zesty Italian Dressing
1 15oz Can Black Beans
1 15oz Can Black-Eyed Peas
1/2 Teaspoon Ground Coriander
1 Bunch Fresh Cilantro

Preparation

Chop Onion
Chop Green Bell Pepper
Chop Green Onions
Chop Jalapeno Peppers
Mince Garlic
Quarter Cherry Tomatoes
Drain Black Beans
Drain Black-Eyed Peas
Chop Cilantro

Directions

In a large bowl, combine all ingredients except cilantro.
Refrigerate for approximately 2 hours.
Toss with desired amount of fresh cilantro and serve immediately.

01 January 0001

Tortellini Vegetable Soup

Yield: 3 Servings
Level: Easy

Time

Total: 40 minutes
Prep: 10 minutes
Cook: 30 minutes
Inactive: 0 minutes

Ingredients

1/2 Large Onion
1 Clove Garlic
1/2 Tablespoon Olive Oil
22oz Beef Broth
7oz Canned Stewed Tomatoes
1/4 Cup Picante Sauce
1/2 Teaspoon Dried Basil
4 1/2oz Cheese-Filled Tortellini
1/2 Green Bell Pepper
1/4 Cup Fresh Parmesan Cheese

Preparation

Coarsely Chop Onion
Mince Garlic
Crush Basil
Dice Green Bell Pepper
Grate Parmesan Cheese

Directions

In a large saucepan cook onion and garlic in olive oil until tender, about 6 minutes.
Add broth, tomatoes, picante sauce, and basil, bring to a boil.
Stir in tortellini, simmer uncovered for 15 minutes.
Stir in green bell pepper, simmer 3 to 4 minutes or until tortellini is tender.
Serve immediately, sprinkle with cheese.

01 January 0001

Vanilla Poached Pears

Yield: 4 Servings
Level: Easy

Time

Total: 2 hours 5 minutes
Prep: 10 minutes
Cook: 55 minutes
Inactive: 1 hour

Ingredients

750ml Bottle White Wine (Riesling Or Viognier)
1 Cup Water
5oz (3/4 Cup) Vanilla Sugar
1 Whole Vanilla Bean
4 Firm Bartlett, Anjou, Or Bosc Pears

Preparation

Split And Scrape Vanilla Bean
Peal And Core Pears

Directions

Place white wine, water, sugar, vanilla bean, and pulp into a 4 quart saucepan over medium high heat.
Bring to a boil.
Decrease heat to medium low and add pears.
Cover and cook for 30 minutes, or until pears are tender.
Maintain gentle simmer.
Remove pears to serving dish, stand them upright and refrigerate.
Remove vanilla bean from saucepan, increase heat to high.
Reduce liquid to approximately 1 cup of liquid, 20 to 25 minutes.
Do not allow syrup to turn brown.
Place syrup into refrigerator to cool, approximately 1 hour.
Remove pears from refrigerator, spoon syrup over pears and serve.

01 January 0001

Vegetarian Chili

Yield: 8 Servings
Level: Easy

Time

Total: 1 hour 15 minutes
Prep: 15 minutes
Cook: 1 hour
Inactive: 0 minutes

Ingredients

1 Tablespoon Olive Oil
1/2 Medium Onion
2 Bay Leaves
1 Teaspoon Ground Cumin
2 Tablespoons Dried Oregano
1 Tablespoon Salt
2 Stalks Celery
2 Green Bell Peppers
2 Jalapeno Peppers
3 Cloves Garlic
2 4oz Cans Green Chile Peppers
2 12oz Packages Burger Crumbles
3 28oz Cans Whole Peeled Tomatoes
1/3 Cup Chili Powder
1 Tablespoon Ground Black Pepper
1 15oz Can Kidney Beans
1 15oz Can Garbanzo Beans
1 15oz Can Black Beans
1 15oz Can Whole Kernel Corn

Preparation

Chop Onion
Chop Celery
Chop Green Bell Pepper
Chop Jalapeno Peppers
Chop Garlic
Drain and Chop Green Chiles
Crush Tomatoes
Drain Kidney Beans
Drain Garbanzo Beans

Directions

Cooking

Heat olive oil in a large pot over medium heat.
Stir in onion.
Season with bay leaves, cumin, oregano, and salt.
Cook and stir until onion is tender.
Stir in celery, green bell pepper, jalapeno pepper, garlic, and green chile.
When vegetables are heated through, mix in vegetarian burger crumbles.
Reduce heat to low, cover pot, and simmer 5 minutes.

Simmering

Mix in tomatoes.
Season with chili powder and pepper.
Stir in kidney beans, garbanzo beans, and black beans.
Bring to a boil, reduce heat to low, simmer for 45 minutes.
Stir in corn, continue cooking for 5 minutes.
Serve immediately.

01 January 0001

Veggie Patties

Yield: 4 Servings
Level: Intermediate

Time

Total: 1 hour 20 minutes
Prep: 45 minutes
Cook: 5 minutes
Inactive: 30 minutes

Ingredients

2oz Olive Oil
3 Tablespoons Red Onion
2 Tablespoons Black Olives
2 Tablespoons Red Bell Peppers
1 Teaspoon Jalapeno
1 1/2 Tablespoons Garlic
1 Tablespoon Artichoke
4oz Black Beans
4oz Chickpeas
4oz White Beans
6oz Rolled Oats
1/2 Teaspoon Hungarian Paprika
1/2 Teaspoon Chili Powder
1 Teaspoon Dried Oregano
1 Tablespoon Fresh Parsley Leaves
1/2 Teaspoon Red Chili Flakes
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Celery Salt
1/4 Teaspoon Ground Sage
2 Tablespoons Seasoned Bread Crumbs
1 Egg

Preparation

Dice Red Onion
Dice Black Olives
Dice Red Bell Pepper
Dice Jalapeno
Dice Garlic
Dice Artichoke
Drain Black Beans
Drain Chickpeas
Drain White Beans
Mince Parsley Leaves

Directions

In a medium saute pan over medium heat, add 1oz olive oil and all raw vegetables except beans.
Saute until translucent.
Remove and cool.
Add vegetables to beans and mix thoroughly.
Add all dry ingredients, along with the egg.
Thoroughly mix all ingredients and form into 4 patties.
Cover and refrigerate for 30 minutes.
In a saute pan, add 1oz olive oil and cook patties 2 to 3 minutes per side.

01 January 0001

Warm Curried Potato Salad

Yield: 8 Servings
Level: Easy

Time

Total: 30 minutes
Prep: 10 minutes
Cook: 20 minutes
Inactive: 0 minutes

Ingredients

4 Medium White Potatoes
4 Small Sweet Potatoes
1/2 Teaspoon Salt
3 Tablespoons White-Wine Vinegar
1 Tablespoon Indian Curry Paste
1/3 Cup Olive Oil
1 Cup Fresh Cilantro
4 Green Onions
Generous Pinch Granulated Sugar

Preparation

Coarsely Chop Cilantro
Peel And Cube Potatoes (1" Cubes)
Thinly Slice Green Onions

Directions

Potatoes

Bring salted water to a boil in a large saucepan over high heat.
Add white potatoes and boil gently for 5 minutes.
carefully stir in sweet potatoes.
Cover and continue boiling gently until tender, 15 to 20 minutes.
Drain.

Dressing

In a small bowl, stir together vinegar, curry paste, and sugar.
slowly whisk in oil.

Final Steps

Place hot potatoes in a large bowl.
Drizzle dressing on top.
Sprinkle with cilantro and green onions.
Stir to evenly coat.
Serve immediately.

01 January 0001

White Peach Bourbon French Toast With White Peach Pecan Maple Syrup

Yield: 4 Servings
Level: Easy

Time

Total: 40 minutes
Prep: 20 minutes
Cook: 15 minutes
Inactive: 5 minutes

Ingredients

Maple Syrup

1 Cup Pure Maple Syrup & 4 Ripe White Peaches 1/4 Cup Toasted Pecans & 1/2 Cup Bourbon

French Toast

6 Large Eggs
2 Tablespoons Granulated Sugar
1/4 Teaspoon Salt
2 Cups Whole Milk
1/4 Cup Heavy Cream
1/4 Cup White Peach Puree
1 Teaspoon Pure Vanilla Extract
Day Old Brioche
4 Tablespoons Unsalted Butter
4 Tablespoons Vegetable Oil
Mint Sprigs (For Garnish)

Preparation

Maple Syrup

Peel, Pit, And Cut Peaches Into 1/8ths
Coarsely Chop Pecans

French Toast

Slice Brioche Into 4 1/2" Thick Slices

Directions

Maple Syrup

Heat maple syrup over low heat in a medium saucepan.
Add peaches, pecans, and bourbon.
Let simmer for 10 minutes.

French Toast

Whisk together eggs, sugar, and salt in a large bowl.
Add milk, cream, peach puree, and vanilla.
Whisk until combined.
Place brioche in a large baking dish.
Pour custard over and turn to coat.
Let sit for 5 minutes.
Heat 2 tablespoons butter and 2 tablespoons oil in a large nonstick saute pan over high heat.
Add 4 slices of the soaked bread and cook until golden brown.
Flip and continue cooking until golden brown on second side.
Place 1 slice of French Toast on a plate.
Ladle some of the peach syrup on top.
Top with a second slice of toast and ladle more peach syrup on top.
Garnish with a mint sprig.

01 January 0001

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