Over Easy Southwest Salad

Chopped lettuce of choice (I like the crunch of iceberg in this salad)
1 diced Avocado (Pricey in Korea, but worth the splurge for this salad!)
1/2 diced Bell pepper (Your preference on color)
1 diced roma tomato
1/3 C rinsed canned black beans
Salsa/ rotel
1 over easy Fried egg
Salt and pepper

First chop up all your veggies. Toss them together for your single serve salad.
While you fry your egg to runny perfection (season with salt and pepper), warm up those beans in a pan or microwave.
Top your chopped salad with salsa, warm black beans(pintos would work too), and place that beauty of an egg on top. To enjoy, simply cut up the egg and stir into the salad. The yolk and salsa create an amazing dressing and it is a lean protein packed treat to boot! (It makes me think of a southwest version of bibimbap sans the rice.)
Beware. It is addicting!

courtesy ovenless chef. Sorry, no pics. I will try to remember before I dig in next time!

Thanksgiving Crunch Time:

Tis the season... for Thanksgiving gatherings and potlucks. Need some ideas for what to make, take or gift that has the flavors of home? I have a few recipes to spark your creativity!

First, check out THIS POST from two years ago on Thanksgiving favorites you can make without an oven.

Second, HERE are some no bake desserts that are sure to please.

Now, for those trying to maintain that pre-holidays figure... let's take a look at some lighter alternatives.

Green Beans with Lemon and Garlic You can find green beans at Costco

Try using olive oil or chicken broth instead of butter in your mashed potatoes.

Sautéed Broccolini with Tomatoes

Here's a light alternative to desert... could use any variety of orange and substitute 1/4 to 1/2 tsp of ground ginger for crystalized ginger.

And knock the socks off your guests with a salad that is seasonal, beautiful, tasty and healthful...

image courtesy bhg.com


Persimmon, Orange, and Pomegranate Salad

ingredients
1 pomegranate
2 large persimmons
5 cups salad greens (I like a mixture of spinach and lettuce)
6 tablespoons thinly sliced green onions
1 recipe Persimmon Vinaigrette
4 medium navel oranges, peeled and thinly sliced*

directions
1. Score an "X" into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
2. Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.
3. In a large bowl combine lettuces and green onions. Drizzle 1/2 cup of the Persimmon Vinaigrette over salad; toss to coat.
4. To serve, arrange greens on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Persimmon Vinaigrette.

*
If desired, substitute two grapefruits for the oranges or use a combination of oranges and grapefruit.

You can make the dressing ahead of time. Place vinaigrette in an airtight container. Seal; chill for up to 3 days.

Persimmon Vinaigrette (You will need a blender, or finely mince persimmon and onion)

Yield: 1-1/4 cups
ingredients
1 large persimmon
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons orange zest
2 tablespoons orange juice
1 tablespoon honey
1/2 medium red onion, chopped
1/2 teaspoon Dijon-style mustard
Dash ground cinnamon or gound allspice
Dash ground black pepper

directions
Persimmon Vinaigrette::
1. Remove the core from persimmon; cut in half. Scoop out pulp (you should have about 1/3 cup), discarding skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add olive oil; red or white wine vinegar; orange zest; orange juice; honey; onion; mustard; cinnamon; and pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.


Happy and Healthy Holidays, no matter where you live!
~Ovenless chef

Cilantro Lime Hummus

image courtesy ovenlesschef


1 lb cooked chickpeas(you can find dried in Asia Marts, canned at Homeplus or MegaMart)
Fist full of fresh cilantro (nicedeli.com)
3-4 cloves garlic
2 Tbsp Lime juice (Lemon will work)
1 tsp Cumin
1 tsp chili powder (Korean will work)
1 tsp salt
1 tsp black pepper
3 T olive oil
add water, iced tea, or even beer as needed to get consistency desired
(For a more rounded flavor, try adding a few Tbsp of shredded coconut or coconut oil!)

Combine all ingredients in blender or food processor. Blend until smooth. Enjoy. It's addictive!

Courtesy ovenless chef

Black Beans and Rice

image courtesy allrecipes

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups water
1 chicken bouillon cube
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained (Home Plus)


Directions
1.In a large pot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2.Add the water and bouillon, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Add diced tomatoes, sauted bell peppers, or jalapenos to add some more flavors! :)

Top with sour cream and cheese and devour!

Courtesy allrecipes.com

Black Bean and Corn Salsa

image courtesy google

1 (15 ounce) can yellow corn, drained
2 (15 ounce) cans black beans, drained and rinsed (Homeplus)
1 (14.5 ounce) can tomatoes with chilis or jalapenos (Homeplus)(Salsa would also work)
1 bunch finely chopped cilantro (nicedeli.com)
1 large green onion, finely sliced
1 small red/yellow onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
1/4 cup lime juice
1/2 tsp ground cumin (local asia mart)
1 Tbsp olive oil, or to taste

Mix all together in bowl and serve chilled as chip dip, on tacos, or as a side with some seasoned grilled meat.

Courtesy Ovenlesschef

Fiesta Soup

6-8 C water
2 bouillon cubes
2 chicken breasts
1 large carrot, diced
1 large onion, diced
2 green onions, sliced
2 cans black beans, rinsed and drained (home plus)
1 can corn
2 cans diced tomatoes with chilis (home plus), or 3 large tomatoes diced
2 Tbsp Cumin (nicedeli.com, asian marts)
2 tsp Chili powder
1/4 tsp black pepper

Shredded cheese, Tortilla chips, cilantro(nicedeli.com), and lime juice to serve with.

1. In large stock pot, bring water, bouillon, and chicken to boil.
2. Add diced carrots, onions, and green onions.
3. Once chicken is cooked through, about 10 minutes, remove chicken to cutting board and let cool.
4. Add beans, corn, tomatoes, cumin, chili powder, and black pepper to pot and reduce to simmer.
5. Using two forks, shred chicken and add back into pot.
6. Let simmer for 10-20 minutes.
7. Serve warm with squirt of lime juice, fresh chopped cilantro and shredded cheese over a bed of broken tortilla chips.

You can easily leave out the chicken to make a meatless dish.

courtesy ovenlesschef

Southwest Eggrolls

2 T oil
1 chicken breast
1/2 green onion (1/4 inch dice)
1/2 red bell pepper, diced small
1/3 C corn kernals
1/4 C canned black beans, rinsed and drained
1/2 C fresh chopped spinach
2 T diced jalapeno (I used jarred nacho sliced jalapenos)
1/4 tsp dried parsley
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
3/4 C shredded cheddar
oil for frying
1 batch uncooked tortillas

1. Mix up batch of tortilla dough and set aside, covered, for 20-30 minutes)
2. Cook and finely dice chicken.
3. In skillet, drizzle some oil and saute onions, bell pepper and black beans until slightly tender.(2-3 minutes)
4. Add spinach, jalapenos, corn, spices and chicken. Saute until fully combined and spinach wilted.
5. Turn off heat and add cheese. Stir until fully incorporated. Set aside.
6. Form tortilla dough into 8 golf ball sized balls. Place back in bowl, covered, for another 15 minutes.
7. Roll out tortillas to about 6 inch rounds.
8. Place 2 piled Tbsp of filling in the middle of each. Fold over left side, then right... as you would wrap a burrito. Pinch dough together at seam.
9. Now pinch the ends of dough together while still in the burrito "tube" stage and then fold the ends over towards the seam. (Like wrapping a present) Pinch the seam where the end flaps meet the side seam.
10. Place seam down on counter or tray to rest for 10 minutes.
11. Heat up skillet with 1/2 inch of oil to medium heat. Allow oil to heat for at least three minutes.
12. Fry eggrolls in oil , seam side down first, until golden brown. Flip and brown other side. (You might want to try and spot fry the sides of the eggrolls to cook all dough thoroughly. You can do so by using tongs, or two spatulas and holding each eggroll on each side for about 15-30 seconds.)
13. Remove to papertowel lined plate once fully cooked.
14. Cut in half on the diagonal and serve with salsa... sour cream and cilantro if you've got it!
Enjoy! They taste just as good if not better than Chili's SW eggrolls!

This could easily be made with beef or even meatless. Just add more black beans! :)
Modified by ovenlesschef from an allrecipes.com

Black Eyed Pea Dip

2 cans Black eyed peas (4 Cups cooked, salt and pepper to taste)
4 T salsa
2 C shredded cheddar
1/2 C sour cream or Plain yogurt (not korean plain yogurt, Denmark plain)
1 diced onion, saute in skillet for richer flavor

1. In bowl, combine drained peas, salsa, sour cream/yogurt, and onion. Stir until fully combined.
2. Place in microwave safe dish and cook in microwave for 4 minutes.
3. Remove, stir ingredients and mash some of the peas with back of spoon against the side of the bowl.
4. Cover with shredded cheddar and place back in microwave for 1 minute.

*For a more spicy version, add diced chilis or jarred jalapenos to the mix.

Grab your tortilla chips. Dip. Eat. Enjoy.

Courtesy Kate Lett

I found Dried Black Eye Peas at my local Asian mart. Hope that helps. Happy New Year!

Chickpea Curry

1 (16 ounce) can chickpeas, drained and rinsed
1 onion, diced
1 teaspoon fresh ginger, minced
5 garlic cloves, minced
1 -4 teaspoon curry powder (taste as you go.)
1/2 teaspoon salt
1 medium tomato, diced
2 -3 tablespoons olive oil
water

Directions:Prep Time: 5 mins
Total Time: 15 mins
1 Saute onions in olive oil for 3 minutes.
2 Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
3 Add chickpeas and salt and a tablespoon or so of water.
4 Cook and stir about a minute.
5 Add tomatoes and cook for 5 minutes, stirring gently.
6 Add another spoonful of water if it seems dry or if it's burning or sticking.
7 Serve with flatbread and rice.

Courtesy food.com

I have found canned chickpeas at Mega Mart in the bean section, but I also have found dried chickpeas at several asia marts.

One Pot Chili

2 T olive oil
1 lb ground meat
4 cloves garlic, minced
1 large onion, diced
1 C water
1 C tomato sauce
1 can diced tomatoes with chiles
1 can diced tomatoes (no salt added if you can get it)
1 can pinto beans/chili beans, drained
2 T chili powder
1 T cumin
1/4 tsp black pepper
1 T dark brown sugar
salt to taste
2-3 T flour

1. In large pot, bring heat to medium and add olive oil, garlic and onion. Saute for about 2 minutes and then add your meat to brown.
2. Add both cans of tomatoes (with juices), tomato sauce, water and beans.
3. Drop heat to medium low, just to a slight simmer, and add spices and sugar.
4. Simmer for about 30 minutes and taste before adding salt. (many of the canned products contain salt.)
5. in a small bowl, combine flour and a couple tablespoons of warm water. Mix until fully dissolved and drizzle into chili. Stir in to combine. This will thicken up the chili... if you want it thinner, add more water, thicker.. more flour, using the same technique.
Enjoy!!!!

*For a new way of enjoying your chili, do what we do, and pour a big ladle of chili over top a scoop of boiled elbow macaroni. :) Top with sour cream, cheddar cheese, and a couple jalapenos. Yum. Of course good old crackers will do too! ;)

(For Korea consumers... I found all the supplies I needed at Home Plus and Costco... except the cumin, that was a care-package goodie.)

Courtesy Lindsey Lett

Red Beans and Rice

Ingredients:
16 oz. red beans, soaked
1 tablespoon of bacon grease (can substitute canola or olive oil if you prefer)
1 bell pepper, chopped
1 medium yellow onion, chopped
2 celery ribs, diced
6 cloves of garlic, minced
1/4 pound of andouille sausage, cubed
1/2 cup of parsley, minced
2 bay leaves
1 teaspoon of dried thyme or 1 sprig fresh
1 teaspoon dried leaf oregano
1 teaspoon sweet paprika
1 tablespoon Worcestershire
Cayenne, salt and black pepper to taste
2 smoked ham hocks
8 cups of chicken broth or water
4 green onions, green part chopped (save the white for another use)
6 cups of cooked rice

Method:
After cleaning and sorting, soak your beans in water overnight.

In a large pot on medium heat, sauté in bacon grease the onion, celery and bell pepper for 10 minutes. Add the garlic and sausage to the pot and cook for two minutes. Add the rest of the ingredients to the pot except for the green onions.

Turn up the heat to high and bring to a boil. Let it boil for 20 minutes and then turn the heat to low, cover the pot, and let it simmer for 40 minutes.

After 40 minutes, take off the lid, stir the pot and continue to let it simmer for two hours. You might check back on it every once in a while to make sure there’s still enough liquid in the pot.

At this time, test your beans—they should be soft, but if not, continue to cook on low until they are.

When the beans are ready, with a wooden spoon smash a few of them against the side of the pot—this will make your beans extra creamy.

Pour the beans over rice, and garnish with the green onions. A few shakes of some Louisiana hot sauce such as Tabasco or Crystal is a good addition as well.

Serves six
(courtesy homesicktexan)

Layered Black Bean Dip

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned black beans, rinsed (red beans work just fine) (home plus)
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained (or salsa)(home plus)
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It!
SPREAD cream cheese onto bottom of shallow dish.

LAYER with beans and tomatoes; top with cheese.

SERVE with tortilla chips.

(courtesy kraftrecipes.com)

Hummus

Ingredients
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
Directions
1.Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2.Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

You can omit the tahini if not available... or if like me you don't particularly love the flavor!... I ad more garlic, so feel free to vary the ingredients to your taste!
( courtesy allrecipes.com)

Universal Pilaf Recipe

(Mix and match with whatever you have!)

Grain: One cup of uncooked brown or white rice, bulgur, or couscous

Fat: Two Tbsp. olive oil, vegetable oil, or butter

Base vegetable: 2-3 cloves garlic, minced, plus one of the following, chopped: one small onion, three shallots, or one small leek (white part only)

Liquid: 2 cups vegetable broth, chicken broth, water, or cooking water from boiled vegetables

Meat or protein: ¾ c. chopped cooked chicken, cooked beans, fish, hamburger, or cubed pork or beef

Additional vegetable: ½ cup peas, chopped carrots, frozen corn, chopped green pepper, celery, and/or other favorite vegetable

Seasoning: salt, pepper, and whatever else works with your chosen ingredients



Directions: Heat fat in large skillet. Add base vegetables and cook until golden and translucent. Add protein. Add grain and fry for a minute or so to coat with the fat. Add liquid and bring to a boil. Add remaining vegetables, season, stir, return to a boil, and lower heat so it just simmers; cover. Check often. If using whole grains, may take up t o 40 minutes to cook; white rice will only take about 15 minutes. Don’t stir too much. When liquid is completely absorbed, it is done. Stir, season to taste, and serve.
(courtesy Rebecca Navokovich)

Quick Jambalaya

1 Tbsp. oil

½ c. chopped onion

½ c. chopped green pepper

2 c. chopped, cooked chicken

2 c. cooked rice

15 oz. can kidney beans

14 oz. can diced tomatoes, undrained

1 c. salsa

1 tsp. dried thyme

1 tsp. salt



In large skillet, cooked onion and peppers in oil until tender. Stir in remaining ingredients. Bring to a boil; reduce heat and simmer 10-15 minutes.
(courtesy Rebecca Navokavich)