Indian Dish

-this dish smells as delicious as it tastes

Heat 1-2 TB of Canola oil in a pan

Add 1 tsp of whole cumin seed

            1 tsp whole mustard seeds and heat until they are toasted and smell aromatic.

Add 1-2 cloves of minced garlic and cook until toasted

Add 1-2 small onions, finely chopped and cook until translucent

Add 1-2 tsp curry powder- we like more curry (3-4 tsp) so it would be more spicy.

            a dash of salt and a couple dashes of fresh ground pepper

Stir for a bit until onions are coated with curry

Add 1 14oz can of drained garbanzo beans for every adult you are serving and stir until coated with curry onion mixture.

Add 1 diced roma tomato per person and stir so they are coated with curry mixture then take a 10 oz package of chopped spinach and add to mixture.  (if frozen I microwave spinach first so it’s not frozen when placed in mixture.)

Stir until everything is heated through and stop before spinach loses its bright green color.

Serve with rice and top with 1-2 TB plain non-fat yogurt if desired.  My kids love it served with hummus and Naan-flat bread

-Natalie

Bean Cheese Pie

3/4 c all-purpose flour

1/2 c shredded cheddar cheese (2 ounces)

1 1/2 tsp. baking powder

1/2 tsp. salt

1/3 c milk

1 egg slightly beaten

1 can (15 ½ ounces) garbonzo beans, drained

1 can (15 ounces) kidney beans, drained

1 can (8 ounces) tomato sauce

1/2 c chopped green bell pepper (about 1 small)

2 tsp. chili powder

2 tsp. fresh oregeno leaves

1/4 tsp. garlic powder

1/2 c shredded cheddar cheese

Heat oven to 375 degrees. Spray a pie plate (10 x 1 ½) with non-stick cooking spray. Mix flour, 1/2 c cheese, baking powder and salt in a medium bowl. Stir in milk and egg until blended. Spread over bottom and up sides of pie plate. Mix remaining ingredients except 1/2 c. cheese. Spoon into pie plate; sprinkle with remaining cheese. Bake uncovered about 25 minutes or until edge is puffy and light golden brown. Let stand 10 minutes before cutting. 8 servings.

-Steph

Corn & Black Bean Salsa Chicken

Marinade:
3 tbsp lime juice
2 tsp olive oil
1 tbsp chopped cilantro
1 clove garlic
1/2 tsp pepper, cumin & coriander (I just put the pepper because I don't have the others)

Mix and marinade chicken for 2 hours (or as long as you have time for) in refrigerator. Then grill.

Salsa:
1 cup corn
1 can black beans, drained & rinsed
1/2 cup diced tomato
1/3 cup diced red onion
1 jalapeno, seeded & minced
2 tbsp lime juice
2 tsp olive oil
1 tbsp chopped cilantro
1 tbsp rice wine vinegar
Combine; season with salt and pepper.

Cover and chill until ready to serve. Server over grilled chicken.

-Natalie

Cafe Rio Meal

Café Rio Pork

            2 lb. pork roast

            2 liter bottle Coke

            2 – 15 oz. cans enchilada sauce

            ½ c. brown sugar

            1/3 c. grated cheese

Place pork in crock pot and season with salt and pepper, then cover with Coke.  Cook for 4-5 hours on low, then drain and shred.  Mix ¾ can enchilada sauce and brown sugar and pour over pork.  Serve with Café Rio rice and beans with tortilla chips or in burritos.

                                               

                       

Café Rio Beans and Rice

            Beans (heat over stove):

            1 can black or pinto beans

            1/3 c. tomato juice

            garlic salt

            1 t. cumin

            ½ t. salt

            Rice: 

            1 ½ c. rice, 3 c. water in rice cooker

            1 chicken boullion cube for each cup of water

            garlic salt

            lime zest, or lime juice

            sugar

            cilantro (optional)

-Erin