Polenta Cakes

Polenta Cake

Perfect For A Light Meal Or An Appetizer!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

precooked quick cook polenta, cut into circles.

3 cups assorted grape tomatoes, roasted

1 can cannellini, rinsed & drained

2 cloves garlic, thinly sliced 

1 tbsp chives, minced

3/4 cup Parmesan shavings

1/2 cup olive oil

salt

pepper

Cooking Tools

Baking tray

Non-stick frying pan

 

Direction

Cook's Note: The cooked polenta was leftovers from the previous night, the leftover cooked polenta was placed in a gallon size plastic freezer bag, flattened and spread out to about 1/2 thickness. The polenta was placed in the refrigerator on a flat surface to retain its shape. Once you are ready to use, I cut the plastic to expose the polenta and used a 3" round cookie cutter to cut the polenta.

Preheat oven to 400 Degrees F. In a baking dish add; tomatoes, garlic, olive oil, salt & pepper, evenly coat.  Bake tomatoes in oven for 20 minutes, remove and toss in cannellini beans. Once cooled mix in chives. In a non-stick frying pan on medium high heat, add a drizzle of olive oil, fry the polenta rounds a few minutes on each side until nice and golden & crispy. To plate; Lay rounds, slightly overlapping and spoon the the tomatoes and juices over the fried polenta.

Serves 4

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus
Serve With Some Warm Pita Or Naan Bread!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: No cooking required

Ingredients
15 oz. can Garbanzo beans, drained
1 whole roasted red pepper (jarred),chopped
2 tbsp Tahini (sesame paste)
1/2 cup olive oil
1/4 tsp smoked paprika
1/4 tsp Harrisa powder
2 cloves garlic, finely mince
juice of 1/2 lemon
salt
pepper

Cooking Tools

Food processor

Directions
Place all ingredients in food processor and puree until smooth, you can reserve some beans and chopped pepper for garnish.  Adjust seasoning to suit your taste. Drizzle with olive oil, serve with pita or Naan bread.
Serves 4 

 

Three Bean Salad

Three Bean Salad
A Healthy Way To Get Your Protein!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: No cooking required

  

Ingredients
6 cups spring mix
2 cups grape tomatoes, halved
1 large shallot, minced
1 clove garlic, minced
1 can cannellini beans, rinsed & drained
1 can red kidney beans, rinsed & drained
1 can garbanzo beans, rinsed & drained
1 cup olive oil
1/4 cup white wine vinegar
1 tsp Dijon mustard
1 tbsp sugar
1 tbsp lemon juice 

Cooking Tools
Large salad bowl

Direction
In a salad bowl, add; vinegar and sugar and whisk until sugar dissolves. Whisk in Dijon mustard, lemon juice and stream in the olive oil while continually whisking.  To the bowl add, shallot, garlic, beans, tomatoes and let it sit for about 30 minutes.  Right before serving, toss in the the mixed green and coat well.  Serve immediately.
Serves 4

Black Bean Soup

Black Bean Soup
This Hearty Bowl Of Soup Will Hit The Spot!
Difficulty: easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients
2 cans black beans, rinsed and drained
5 cups beef stock
1 1/2 cups green pepper, diced
1 cup onions, diced
4 cloves garlic, crushed
2 tbsp olive oil
1 tsp cumin
1 4 oz. can of chopped green chilies
minced parsley, garnish
sour cream
salt
pepper

Cooking Tools
Stock pot
Blender

Directions
In a stock pot, add; olive oil, onions, green pepper and garlic, saute until tender.  Add in the pot; bean, beef stock, green chilies, cumin, salt and pepper to taste.  Cook for 15 minutes.  Remove from heat, let cool slightly before pouring into blender.  Do Not overfill blender, blend in batches. Does not have to be completely smooth. Serve in soup bowl and garnish with a dollop of sour cream and minced parsley.
Serves 6
 

Rustic Ham And Beans With Cornbread

Rustic Ham And Beans With Cornbread
Difficulty: Easy

Ingredients
1 bag of dry navy beans ( soak overnight in water)
4 cups chicken broth, add more broth if needed
2 cups water
2-3 ham shanks
salt
pepper

Directions
Place dry beans in large bowl, add cold water and fill few inches above beans and set out overnight to hydrate.  Drain beans into a colander then add beans to slow cooker and then add chicken broth, water and nestle ham shanks in the beans and broth. Use more broth if needed to cover ham.
Cook beans on high for 9 hours, salt, pepper to taste.  Serve beans over corn bread.

Corn Bread
Ingredients
1 box of Jiffy cornbread mix
1/2 tsp salt 
1 (14 ounce) can creamed corn
1/2 cup milk
1/2 cup sour cream
2/3 cup melted butter
2 eggs, beaten

Directions
Combine all ingredients and pour into a greased cast iron pan or baking dish.  Bake at 350 degrees for about 40-45 min.
Serves 6