Cooking
Again, a recipe from the most recent issue of Vegetarian Times.
During the last year, I was considering cancelling my VT subscription. I wasn't that crazy about the recipes I was seeing, and some of the magazine's features really didn't interest me.
Then, a few months ago, VT had an extreme makeover. Ok, maybe not extreme, but they certainly mixed things up. The magazine is now bigger, thicker (and no, unlike Gourmet or Bon Appetit, it's not due to ads), and with (in my opinion) better content.
Even more important, to me; I found myself thinking 'Oooh; that looks good' when I saw the recipes.
Last night, we had the second of three Vegetarian Times recipes I've written onto our menu: Southwestern Salad.
Aside from being very tasty, light and (yes, I have to say it) refreshing, it was first and foremost easy. And I do mean easy; you could have this salad ready and on the table in ten minutes.
In a large bowl, add corn (the recipe calls for frozen, which we forgot to pick up, so I substituted canned), pinto beans, hardboiled eggs, avocado, grape tomatoes, red bell pepper, jalapeno (optional, but Matt likes heat so we added it), and lime tortilla chips, crushed. In another bowl, mix together olive oil, chili powder, lime juice and salt and pepper. Pour over other ingredients, and mix.
Wow. This salad is great. Basically good for you, simply prepared, and quite filling. I think it would be perfect for picnics and cook-outs.
This one's a keeper.
- Roasted Corn & Black Bean Salad Recipe
This recipe for Roasted Corn and Black Bean Salad is brought to you by the fresh corn, leftover cotija cheese and a can of beans. And that lazy feeling that strikes during the Summer for something delicious yet easy. Like most everyone, I love fresh...
- Two Bean Salad: Recipe
Consider this my heartfelt apology to the leeks, rutabagas and beets languishing in my fridge. I'm sorry. It's not that I don't love you. I'm just so bored of Winter right now. I yearn for Summer tomatoes, bright fresh herbs, spicy chilies...
- Cheap Holiday Gifts!
I am not only a cooking magazine addict. I am a cooking magazine pusher. It probably comes as no surprise that I absolutely love cooking magazines and subscribe to a whole passel of them. But I also think they make a great gift for the foodie or wannabe...
- Vegetarian Times Subscription Deal
I am not a vegetarian but I do try to get as creative as I can with vegetarian meals. I even created a category for vegetarian recipes in the recipe archive on this site. Another source for finding vegetarian recipes is Vegetarian Times. While I haven't...
- Let The Celebration Begin!
Day one of our (pre) Cinco de Mayo dinners...we have Chicken and Avocado Soup, garnished with Fried Tortillas, and Tomato, Avocado and Roasted Corn Salad. (all recipes are from the Food & Wine web site; you have to be a subscriber to read them. so, if...
Cooking
It's beginning to feel a lot like...summer!
Again, a recipe from the most recent issue of Vegetarian Times.
During the last year, I was considering cancelling my VT subscription. I wasn't that crazy about the recipes I was seeing, and some of the magazine's features really didn't interest me.
Then, a few months ago, VT had an extreme makeover. Ok, maybe not extreme, but they certainly mixed things up. The magazine is now bigger, thicker (and no, unlike Gourmet or Bon Appetit, it's not due to ads), and with (in my opinion) better content.
Even more important, to me; I found myself thinking 'Oooh; that looks good' when I saw the recipes.
Last night, we had the second of three Vegetarian Times recipes I've written onto our menu: Southwestern Salad.
Aside from being very tasty, light and (yes, I have to say it) refreshing, it was first and foremost easy. And I do mean easy; you could have this salad ready and on the table in ten minutes.
In a large bowl, add corn (the recipe calls for frozen, which we forgot to pick up, so I substituted canned), pinto beans, hardboiled eggs, avocado, grape tomatoes, red bell pepper, jalapeno (optional, but Matt likes heat so we added it), and lime tortilla chips, crushed. In another bowl, mix together olive oil, chili powder, lime juice and salt and pepper. Pour over other ingredients, and mix.
Wow. This salad is great. Basically good for you, simply prepared, and quite filling. I think it would be perfect for picnics and cook-outs.
This one's a keeper.
- Roasted Corn & Black Bean Salad Recipe
This recipe for Roasted Corn and Black Bean Salad is brought to you by the fresh corn, leftover cotija cheese and a can of beans. And that lazy feeling that strikes during the Summer for something delicious yet easy. Like most everyone, I love fresh...
- Two Bean Salad: Recipe
Consider this my heartfelt apology to the leeks, rutabagas and beets languishing in my fridge. I'm sorry. It's not that I don't love you. I'm just so bored of Winter right now. I yearn for Summer tomatoes, bright fresh herbs, spicy chilies...
- Cheap Holiday Gifts!
I am not only a cooking magazine addict. I am a cooking magazine pusher. It probably comes as no surprise that I absolutely love cooking magazines and subscribe to a whole passel of them. But I also think they make a great gift for the foodie or wannabe...
- Vegetarian Times Subscription Deal
I am not a vegetarian but I do try to get as creative as I can with vegetarian meals. I even created a category for vegetarian recipes in the recipe archive on this site. Another source for finding vegetarian recipes is Vegetarian Times. While I haven't...
- Let The Celebration Begin!
Day one of our (pre) Cinco de Mayo dinners...we have Chicken and Avocado Soup, garnished with Fried Tortillas, and Tomato, Avocado and Roasted Corn Salad. (all recipes are from the Food & Wine web site; you have to be a subscriber to read them. so, if...