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Topic: A Really Great Cookbook  (Read 661 times)
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« on: February 07, 2009 05:21:47 PM »

I just want to tell/share with you, this really great cookbook called, AMERICAN WHOLEFOODS CUISINE by, Nikki and David Golbecks. This is a great one to have in ur collection.  I'm going to share a couple of my favorites with you, probably on different topic pages, so be sure and look for the others.

Sorry, no pics.

Mexican Beans and Pasta Bake

1 Tablespoon oil
1 medium onion, chopped
1 large clove of garlic, chopped
2 inch segment hot chili pepper, minced or 1/4 teaspoon cayenne ( I omitted this and it was fine)
1 Tablespoon chili powder
1 Quart undrained canned tomatoes
1 teaspoon oregano
1/2 teaspoon cumin
1 cup uncooked whole wheat elbow macaroni or other pasta broken into pieces
1 1/2 cups corn kernels ( I omitted because I didn't have)
3 cups cooked pink or black beans
1/3 cup sliced olives
1 cup broken corn tacos(I used chips)
1 cup shredded Jack cheese( I used mozzarella)

Heat oil in a 2-quart pot and saute onion, garlic, and hot pepper for 3 minutes (adjust hot seasonings as you like)to soften. 
Add cayenne.(if included) and chili powder and cook briefly.  Add tomatoes, oregano, and cumin and bring to a boil.
Add pasta and corn and simmer, uncovered, for 15 minutes until pasta is just tender.  Stir in beans and olives.
Preheat oven to 325F. Transfer the bean mixture in to a shallow 2 quart casserole. Top with taco chips, or broken corn tacos and cheese. ( I skipped the baking part and just finished off in the same pan=less dishes to wash.  Grin Bake for ten minutes to melt cheese. If casserole is assembled in advance of baking and chilled, increase baking time to approximately 20 minutes, or until heated through.
Serves 6
Major Protein
Menu suggestions: Serve with a refreshing salad.


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It means "little strawberry" in Italian ;o).

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« Reply #1 on: February 18, 2009 11:27:30 PM »

Wow, this sounds delish! In fact, I think I'll work that into the menu for next week. Thanks for the heads up on the cookbook too. I love one called "Nonna's Italian Kitchen"- it's all authentic Italian, with references as to where each recipe came from, and most of it was originally Vegetarian/Vegan, so it really tastes authentically great.

Thanks again for the recipe posting! I'd love to see some more from that book...*hint*hint*

..*) .*)
(. (. . .`..*Melanie*
The Italian Knitter... don't insult the sticks, or you'll have to watch out for my knitting mafia!
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