In large deep skillet over medium heat, heat oil.
Add rice; stir to coat with oil.
Stir in 4 cups water and salt; bring to a boil.
Reduce heat; cover and simmer about 15 to 18 minutes, until most of the liquid is absorbed.
Stir black beans, zucchini, salsa, 1 cup cheese and cilantro into rice mixture.
Cover; cook about 8 minutes, until zucchini is tender.
Sprinkle with the remaining 1/2 cup cheese.
Remove from heat, cover and let stand 4 minutes, until cheese is melted.
Serve with sour cream and green onions.
Saute onions & bell peppers in oil until tender.
Add Rotel tomatoes, mix well and cook for about 5 minutes.
Add black beans, zucchini and remaining ingredients, mix well and cook for about 15-20 minutes on low heat.
Top with shredded cheddar or monterrey jack cheese if desired.
nions.
Add the cracked black pepper and garlic at this
otatoes, salt, basil, white and black pepper, Tabasco and garlic salt
o have fun with this recipe it is after all another
he oil and add the zucchini and jalapeno, sprinkle with the
Melt the butter in a large pot the saute the shallots, garlic, leeks and onions until tender.
Add water, bouillon, black pepper, zucchini, and potatoes. Bring to a boil. The reduce heat, cover and simmer for 30 minutes.
Remove from the heat then pour half of mixture into food processor or blender and process until smooth.
Gently stir the liquid back in the pot. Season with salt then top with sour cream and green onions.
In a medium bowl, mash beans, egg whites, garlic, and cumin to a coarse texture (it should be a mixture of mashed and nearly whole beans). Stir in the zucchini and bread crumbs.
Heat large nonstick skillet over medium-high heat. Add 1 teaspoon of oil. Using 1/2 of the bean mixture, drop 4 mounds into the pan and flatten them to about 3 1/2-inch rounds. Cook for 4 minutes, turning halfway during cooking; repeat with remaining mixture. Serve with salsa and sour cream.
In a large skillet, melt oleo.
Add onion, green pepper, corn (if using fresh, cut off the cob) and zucchini.
Cook 8 to 10 minutes.
If using canned corn, add now with basil and pepper. Heat thoroughly.
Add cheese; heat again.
Serve garnished with sliced tomato.
lice of brioche, and the Black Bean Hummus on the other
uns, drizzled with Black Pepper Vinaigrette.
Black Pepper Vinaigrette:
1
ny liquid from the shredded zucchini, add and mix until completely
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.
Set tofu in a bowl that will fit in a steamer basket, wok or deep wide pan; cover tofu.
Place on a rack over about 1-inch of boiling water in pan.
Cover and steam until hot, about 10 minutes.
Serve warm tofu, topped with Black Bean Sauce or honey.
Place ground chuck in mixing bowl. Add sea salt and pepper and mix with a fork. Divide into 4 equal pieces. Divide each piece in two and shape into 8 flat patties, 2 for each slider.
Fold corners of the Jack cheese slices into the center to make smaller squares. Place cheese on 4 patties and top with remaining patties. Seal edges together.
Slice buns in half and spray cut side with canola oil spray.
Spray tomato and onion slices with cooking spray; season with salt and pepper.
Preheat Panasonic(R) Countertop Induction Oven to ...
Combine and knead all ingredients (I used my bread machine).
Let rise 50-60 minutes.
Roll dough on a cornmeal-covered counter.
Place dough in pizza pan.
For a thin, crispy crust, place toppings on dough and bake immediately.
For a thicker, chewier crust, allow dough to rise 15-30 minutes before adding toppings.
Place pizza on the bottom rack of oven (Preheated to 500\u00b0F) 5-10 minutes.
We filled our pizzas with pizza sauce, rest of the black beans, tomatoes, zucchini, onions.
Slice zucchini in half lengthwise.
Microwave,
at oven to 350F. Trim zucchini, don't peel. Bring a
minutes.
Add the zucchini, garlic, red pepper flakes, onion
e using a shortcrust pastry recipe instead of the crescent roll