Grilled Corn, Poblano, and Black Bean Salad

Grilled Corn, Poblano, and Black Bean salad

Here’s a great side for grilled meats and fish.
Cooking Light JULY 2012
• Yield: Serves 6 (serving size: 3/4 cup)
• Hands-on:40 Minutes
• Total:40 Minutes

• 2 ears shucked corn
• 2 tablespoons extra-virgin olive oil, divided
• 4 green onions
• 1 avocado, peeled, halved, and pitted
• 1 large red bell pepper
• 1 large poblano chile
• Cooking spray
• 1/2 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained

1. Preheat grill to high heat.

2. Brush corn with 2 teaspoons oil. Place green onions, avocado, bell pepper, poblano, and corn on a grill rack coated with cooking spray. Grill onions 2 minutes on each side or until lightly browned. Grill avocado 2 minutes on each side or until well marked. Grill bell pepper 6 minutes on each side or until blackened; peel. Grill poblano 9 minutes on each side or until blackened; peel. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.

3. Cut kernels from ears of corn; place in a large bowl. Chop onion, bell pepper, and poblano; add to bowl. Add remaining 4 teaspoons oil, cilantro, juice, cumin, salt, black pepper, and beans to bowl; toss well. Cut avocado into thin slices; place on top of salad.


Moroccan Stew with Kale

Moraccan Stew with Kale


Serves 6
2 tsp ground cinnamon
2 tsp ground cumin

1/2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp ground turmeric

1/2 tsp curry powder

1 tsp salt
1 sweet onion, chopped

2 cups rough chopped kale
1 quart vegetable stock (or more if you want it to be more soup-like)
1 (14.5 oz) can diced tomatoes, undrained

1 tbsp honey

4 large carrots, chopped

2 sweet potatoes, peeled and diced

3 large potatoes (I used yukon golds) peeled and diced

1 (15 oz) can garbanzo beans, drained

1/2 cup dried apricots, chopped

1 cup dried lentils, rinsed

1 tsp ground black pepper, to taste

1 tbsp cornstarch (optional)
1 tbsp water (optional)
Cook onion on medium high heat in a little water or broth until soft and just beginning to brown, 5 to 10 minutes. Stir in the spices and cook until they are fragrant.
Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, apricots, and lentils. Bring to a boil and reduce heat to low.
Stir in the shredded kale.
Simmer stew for 30 minutes until the vegetables and lentils are cooked and tender. Season with salt and black pepper. If desired, combine cornstarch and water and stir into stew. Simmer until stew has thickened, about 5 minutes.

Cheryl’s Salad


Mixed salad greens
Grape Tomatoes
Red Onion Slices
Feta Cheese
Dried Cranberries or Craisins
Fresh apple slices

* If you want more veggies, you can substitute cucumber and mushrooms for the apples and cranberries

Great with Balsamic Vinaigrette Dressing

Maple-Glazed Salmon

Maple-Glazed Salmon

Put together a big batch of the spice rub, and keep it in an airtight container; use it to add flavor to meat and fish on weeknights.

Yield: 4 servings (serving size: 1 fillet)
Total:20 Minutes

1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground ancho chile powder
1/4 teaspoon ground cumin
1/4 teaspoon brown sugar
1 teaspoon kosher salt
4 (6-ounce) Alaskan salmon fillets
Cooking spray
2 tablespoons maple syrup

1. Preheat broiler.
2. Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets.
3. Place fish on a broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness.
4. Brush fillets evenly with syrup; broil 1 minute.

Nutritional Information
Amount per serving
Calories: 352 Fat: 20g Saturated fat: 3.2g Monounsaturated fat: 7g Polyunsaturated fat: 2.7g
Protein: 34.6g Carbohydrate: 8.6g Fiber: 0.2g Cholesterol: 104m g Iron: 1.6m g Sodium : 574m g
Calcium : 80m g

Cooking Light SEPTEMBER 2010

Grilled Portobello Mushrooms

Grilled Portobello Mushrooms

“These grilled portobello mushrooms are marinated in balsamic vinegar before being
grilled to perfection. They are sure to impress even the pickiest eaters.”

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 3

3 portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

1. Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
2. In a small bow l, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
3. Grill over hot grill for 10 minutes. Serve immediately.

Recipe printed from
Submitted By: BFOLLICK

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili

“This hearty vegetarian chili includes roasted sweet potatoes and black beans, along
with spicy, flavorful seasonings such as chili powder, jalapenos, and cocoa powder.”

Prep Time: 20 Minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 4

2 pounds orange-fleshed sweet potatoes, peeled and cut into cubes
1/2 teaspoon ground dried chipotle pepper
1/2 teaspoon salt
2 tablespoons olive oil, divided
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno pepper, sliced
2 tablespoons ancho chile powder, or to taste
1 tablespoon ground cumin
1/4 teaspoon dried oregano
1 (28 ounce) can diced tomatoes
1 cup water, or more as needed
1 tablespoon cornmeal
1 teaspoon salt, or to taste
1 teaspoon white sugar
1 teaspoon unsweetened cocoa powder
2 (15 ounce) cans black beans, rinsed and drained
1 pinch cayenne pepper, or to taste
1/2 cup sour cream, for garnish (optional)
1/4 cup chopped fresh cilantro, for garnish (optional)

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bow l and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
3. Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
4. Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
5. Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
6. Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste.
7. Serve topped with sour cream and cilantro.

Printed from
Submitted By: Chef John

Garlic Rosemary Basil Mashed Cauliflower

Rosemary Basil Mashed Cauliflower

1 head of cauliflower
1 handful of basil
1 5″-6″ stalk of fresh rosemary
3-5 cloves of garlic
1/4 C of olive oil
1 C of water
Salt, pepper, and cayanne to taste

Pre-heat oven to 350 degrees

Rosemary Basil Mashed Cauliflower process

1. Remove the leaves from the base of the cauliflower (Be sure to trim them all the way to the “stump”) & wash well
2. Place cauliflower top down into an oven safe dish
3. Stuff rosemary, & basil as far as you can into the gaps between stalks
4. Pour oil over the openings, then the water as well
5. Plug the holes up with the garlic cloves & sprinkle with salt
6. Bake covered for 30 minutes then remove cover & continue baking for another 30 minutes or until browned on top *You can bake uncovered the entire time for a dryer & less smooth product
7. Remove dish from the oven & cut into 8 large chunks (like a pizza)
8. Pour all of the cooked ingredients (including oil & water) into the food processor & blend on high until desired texture is reached
9. Add salt, pepper & cayenne to taste & mix well

Recipe by KORTNEY CAMPBELL on JANUARY 31, 2012

Cumin and Lime Roasted Sweet Potatoes

Cumin and Lime Sweet Potatoes

Serves 4

• 1 large sweet potato or garnet yam (1 ¼ lb.), peeled and cut into ½-inch cubes
• 1 large yellow onion, coarsely chopped (2 cups)
• 1 tsp. Eden Organic safflower oil
• 2 tsp. Simply Organic ground cumin
• 1 tsp. Simply Organic paprika
• 1 lime, halved
• ⅓ cup chopped cilantro

1. Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray. Toss sweet potato and onion with oil on prepared baking sheet. Sprinkle with cumin and paprika, and season with salt, if desired. Squeeze juice of 1/2 lime over sweet potato and onion. Roast 45 minutes to 1 hour, tossing halfway through cooking time.
2. Remove vegetables from oven; squeeze juice of remaining 1/2 lime over top, and sprinkle with cilantro.

Great as a side dish. It’s also great to throw this combination into a tortilla with some black beans and avocado for a quick lunch.

Ruth Favorite Breakfast Cereal Concoction

Rips Big Bowl Breakfast

Dry ingredients:
1/3 cup raw old-fashioned oats
1/3 cup Cascadian Farm Organic Raisin Bran
1/3 cup bite-size shredded wheat (about 10)
½ tablespoon chia seeds (or ground flaxseed meal)
Cinnamon to taste

¼ Fresh Mango
½ Fresh Kiwi
Fresh or thawed frozen strawberries
Fresh or thawed frozen blueberries/blackberries/raspberries
½ banana, sliced

¾ cup milk substitute (I like almond or vanilla soy milk)

Toss all ingredients into a bowl large bowl and eat up!

*Tips for working folks (if you want to eat your breakfast at work):
The night before:
1. Combine dry ingredients into your portable bowl (I use a cool whip container)
2. Combine all fruit except banana into a separate container
3. Pour milk into a portable bottle

The morning of:
1. Add sliced banana to fruit container
2. Pack both containers, milk, and spoon