Wednesday, June 15, 2011

A Few Favorite Side Dishes

Black Beans and Yellow Rice
________________________________________

1 package Saffron rice
1 can progresso black beans
1 tomato, diced
1 sweet onion, diced
1 green pepper, diced

• Open can of beans and drain most of liquid out.

• Cook saffron rice according to directions. Put in bottom of 9 x 13 pyrex after fully cooking.

• Heat up beans until hot. Layer on top of rice.

• Sprinkle fresh veggies on top.

• Season with any of the following: Cajun, Creole, greek, cumin, red pepper, or try your own creation.


- Serves 4. Can be made ahead and reheated.

- Source: Cari Shannon

-----------------------------------------------------------------------------

Nell's Ramen Noodle Salad
________________________________________

1 Bag of shredded Coleslaw (or shred a head of cabbage)
1 bunch green onion chopped
1 green bell pepper
1 pkg slivered almonds
3 Tbsp sesame seeds
1 pkg chicken flavored ramen noodles

DRESSING:
3 Tbsp sugar
1/3 cup salad oil
¼ rice vinegar
½ tsp pepper
1 ½ Tbsp dijon mustard
the chicken flavoring from the noodles

• Combine slaw, onion and pepper. Add dressing and refrigerate for a few hours.

• Toast the almonds and sesame seeds on cookie sheet at 325°...watch carefully...there is a fine line between toasted and BURNED!

• **BEFORE OPENING PACKAGE OF RAMEN NOODLES...crunch up inside package...that way the noodles are all nice and broken and you haven't made too much of a mess!

• Just before serving add the broken noodles, almonds and seeds. Toss and serve.


-source: Nell Smith

1 comment:

Amanda said...

I make something similar to the black bean dish. I use fresh garlic and onion sauteed in olive oil, add the can of beans with liquid, and add a chicken buillion cube. Serve over yellow rice and add sour cream. Yours sounds like a great alternative:)