How To make Chili Bean Casserole (Lacto)
1 c Raw rice
1 c No fat plain yogurt
1 To 2 T chopped fresh
Cilantro (see note) 1/4 c Tomatillo (green) taco
Sauce 1 Onion, sliced
x Several/many cloves of Garlic, minced 1 Splash of white wine
2 c Frozen or canned corn
Thawed/drained 1 4oz can of sliced black
Olives, drained 1 md Zucchini, sliced
1 14 oz (approx) can of chili
Spiced beans (see note) 1 Ripe tomato, seeded and
Chopped Preheat oven to 350 degrees F. Put rice on to cook. Mix yogurt with cilantro and taco sauce. Set aside. "Saute" onions and garlic in wine till soft. In a casserole dish spritzed with PAM layer: corn, cooked rice, olives, zucchini, onion/garlic. Pour beans over all. Cover and cook in 350 oven for 30 minutes or until heated thoroughly.
Sprinkle tomatoes over top and drizzle with yogurt mixture. Serve. Notes: Buy fresh cilantro, wash, dry completely, chop and freeze spread out on a piece of wax paper. Store in a zip lock baggie and then you can have fresh cilantro anytime. I bought the grocery store brand of "Mexican style chili beans." They have little/no fat in them. Variations: scallions: shredded lettuce on top with tomato, mushrooms sauted with onions, etc. Source: I made up this recipe after having something similar in a restaurant. The measurements are flexible Posted by Katherine Albitz to the Fatfree Digest [Volume 15 Issue 11] Feb. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
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One Can of Chickpeas Could Change The Way You Think About Meatloaf
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One Can of Chickpeas Could Change The Way You Think About MEATLOAF?
This chickpea meatloaf is out of this world and contains no gluten and no soy! I love making chickpea meat using chickpeas but making this meatloaf was awesome! I had leftovers for days, used it on sandwiches, and even crumbled it up over some rice on the last day (which was awesome)
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The Complete Guide to Fermenting Every Single Vegetable
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It’s August but why am I thinking about winter? Well for thousands of years that’s what humans did in order to survive the colder months of the year. It wasn’t until very recently with the invention of refrigeration and the explosion of the modern food industry have we've departed from the ancient food preservation techniques that were used to preserve and eat nutrient rich food all year round.
Well it turns out, we actually adapted to eat preserved food and not just fresh food all year round. Fermentation unlocks certain nutrients that aren’t available in fresh food that can provide major health benefits by consuming them in your diet.
In this video, I’ll be focusing on one specific fermentation technique called lacto fermentation (yogurt, kimchi, sauerkraut) that converts starches in your food to lactic acid. By learning a simple formula of salt and water, you can pretty much take any fresh veggie you find in the market and preserve it to unlock incredible flavors and health benefits in your food!
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When you have 3 potatoes and 3 eggs, prepare this delicious dish. Inexpensive and simple
When you have 3 potatoes and 3 eggs, prepare this delicious dish. Inexpensive and simple
With just a few simple ingredients, you can make a delicious dinner! You will need a minimum of time! I always cook such a dish when I have little time, but I want something tasty ???? Your whole family will definitely like this way of cooking potatoes in a pan!
Have a nice day, my friends! ????
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Ingredients:
Potatoes 3pcs (~300g)
Parsley
3 eggs
Chili pepper flakes, Black pepper
Rice flour 2 tbsp (I use wheat flour)
salt 1 tsp
vegetable oil
Cheese ~150g
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Yummy from Veronica, Gesundes Essen von Nata
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