saraskitchen: (chef salad)
2 cans solid white tuna in water, drained and crumbled
2 romaine lettuce hearts
1 cup chick peas
1 cup sliced celery
1 sliced cucumber

Dressing:
1/4 cup vinegar of your choice
1/2 cup olive oil
Dill, parsley, pepper, fennel


Make the dressing in advance, let chill a while.

Wash the veggies and let them drain before patting dry. This keeps them from wilting and preserves the taste.

Mix tuna with a splash of olive oil.

Drain chick peas.

Toss ingredients together in a bowl with the dressing. Serves 2-4.


(Really, though, you can add any other veggies you like-tomatoes, carrots, olives, peppers. This is a salad that lends itself well to improvisations!)
saraskitchen: (soup and sandwich)
2 cans kidney beans / 1 can kidney beans+1 can black, white or pinto beans
1 can corn / 1 package microwaved frozen corn
1 can crushed tomatoes
1/2 bell pepper, chopped
1/2 onion, chopped
Worcestershire sauce, pepper, chili powder and cumin to taste
1/2 cup minute rice


Add beans, tomatoes, onion and pepper to slow cooker.

If using frozen corn, microwave it before adding to the rest of the vegetables. If not, add the can along with everything else.

Add spices according to your taste. Cook on low for at least 6 hours or high for 4.

Add the rice 5 minutes before serving.

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Sara's Kitchen

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