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Recipe ingredients and directions:

Polenta with Green Chilies and Cheese

Yield: 4 servings

2 c milk

1 c water

3/4 c yellow cornmeal

3 garlic cloves, minced

1 ts salt

1/2 c freshly grated Parmesan

1 cn (7 oz) whole green chilies, drained

1 c drained canned corn

2/3 c chopped fresh cilantro

2 c grated Monterey Jack cheese

1/2 c whipping cream

Preheat oven to 400 F. Butter 8x8x2-inch glass baking dish. Mix

first 5 ingredients in heavy medium saucepan. Bring to simmer over

medium heat, whisking constantly. Cook until polenta is tender and

thickens, stirring often, about 12 minutes. Season with salt and

pepper. Stir in Parmesan.

Pour half of polenta into prepared dish. Cover with half of chilies

and half of corn. Sprinkle with half of cilantro and 1 cup Jack

cheese. Drizzle with 1/4 cup cream. Spoon remaining polenta over.

Cover with remaining chilies, corn, cilantro and cheese. Pour 1/4

cup cream over. (Can be made 1 day ahead. Chill.)

Bake until polenta puffs and cheese begins to brown, about 25

minutes if not chilled or 30 minutes if chilled. Cut into squares

and serve.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

GREEN CHILE POLENTA WITH THREE CHEESES

4 cups vegetable stock, divided

1 1/2 cups finely-ground cornmeal, either white or yellow

3 green chiles, roasted and peeled, seeds and stems removed, chopped

1 cup shredded jalapeno cheese

1 cup shredded Fontina cheese

1/2 cup grated Parmesan cheese

1/2 cup half and half

Preheat oven to 350 degrees.

Heat 2 cups of vegetable stock in a large saucepan until it comes

to a boil.

In a mixing bowl, combine the remaining 2 cups of broth and the

cornmeal, stirring until smooth. Pour the polenta mixture into

the boiling broth. Cook over medium heat for about ten minutes,

or until the polenta sticks to the side of the saucepan.

Lightly grease a shallow six-cup casserole dish. Pour half of the

polenta into the casserole dish. Smooth out the batter with a

spatula.

Sprinkle half of the green chile and half of each of the cheeses

evenly over the mixture. Pour half and half over the batter.

Spoon the remaining polenta over the top of the casserole. Sprinkle

with the rest of the chile peppers and top with the remaining

cheese.

Bake about 25 minutes until the casserole is bubbly. Let cool for

10-15 minutes before serving.

To roast the peppers:

I find it easier to cut the peppers in half before roasting them,

removing the seeds and white parts first. Lay them skin side up

in a roasting pan. Brush with olive oil (infused with garlic, if

you wish.) Place oven rack in topmost position and roast peppers

five to ten minutes until the skin begins to blacken. Place peppers

in a clean paper bag for ten minutes. This will make them easier

to peel.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Polenta with Cheese

3 1/2 cups chicken stock

1/4 tsp. freshly ground black pepper

Salt to taste

1 cup yellow corn meal

1/4 cup grated Romano cheese

1 1/2 Tbsp unsalted butter

Bring stock and pepper to a boil in a large saucepan, add salt to

taste. Pour the cornmeal in a slow, steady stream into the boiling

stock, whisking constantly as you pour. Bring the mixture back up

to a boil, reduce the heat to very low and continue cooking for 20

minutes, stirring with a whisk once in a while (especially in the

corners) to prevent sticking. Add the cheese and butter, mix well

and serve immediately. Serves 4

Note: Polenta can be poured into a buttered loaf or square pan and

refrigerated until completely chilled. Remove from the pan and cut

into slices and saute in a little melted butter in a frying pan.

Good served for breakfast.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Baked Polenta with Bolognese Meat Sauce

1/4 cup butter, unsalted

2 Tbsp olive oil

1 med onion, finely chopped

1 celery stalk, finely chopped

1/4 lb pancetta, finely chopped (Italian bacon)

15 lb veal, ground

salt & freshly ground black pepper to taste

1 cup dry white wine or dry Merlot

1 cup Italian tomatoes, (28 oz.) crushed

1/2 cup milk

6 Tbsp butter

1 cup Parmesan cheese, freshly grated

Melt butter with oil in a large saucepan. When butter foams, add

onion, carrot, celery and pancetta. Saute over medium heat until

lightly browned. Add veal. Cook and stir until meat is no longer

pink. Season with salt and pepper. Increase heat and stir in wine.

Cook until wine has evaporated. Press tomatoes through a food mill

or sieve to remove seeds. Stir tomato pulp into veal mixture. Cover

and reduce heat. Simmer 1 to 1-1/2 hours or until sauce reaches a

medium thick consistency. Stir occasionally during cooking. Add

milk and cook 5 minutes longer. Makes 2-1/2 to 3 cups of sauce.

Prepare Basic Polenta and let cool completely. Prepare Bolognese

Meat Sauce. Preheat oven to 400F. Butter a 13" x 9" baking dish.

Cut cooled polenta into slices 2 inches wide and about 6 inches

long. Put 1/3 of the sliced polenta in buttered baking dish. Spoon

about 1 cup meat sauce over polenta. Dot with about 2 Tablespoons

butter and sprinkle with 4 to 5 Tablespoons Parmesan cheese. Repeat

with two more layers of polenta, meat sauce, butter and Parmesan

cheese, making 3 layers. Bake 15 to 20 minutes or until cheese is

melted. Serve immediately. Makes 6 to 8 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Polenta

3 red bell peppers

1 onion, chopped

4-6 cloves garlic, chopped

2 large tomatoes, peeled and diced

thyme

basil

1 teaspoon honey

freshly ground black pepper

3 handfuls brown mushrooms

4 dried mushrooms, soaked in warm water

1 cup polenta

3 1/2 cups water or veg stock

2/3 cup grated cheese

Char the peppers, let cool. Peel; remove stems and seeds. Chop.

Saute onion in a little water or oil; Add tomatoes, peppers, garlic

and thyme, basil and black pepper to taste. Stir in honey. Lower

heat and cook 15 to 20 minutes, or until mixture reduces and

thickens. Pile into a food processor and puree. Keep warm.

Finely chop the mushrooms. Saute in a little oil. Season with

black pepper.

Bring liquid to a boil. Slowly add polenta, whisking constantly.

Lower heat and continue to cook, stirring constantly, about 20

minutes. Drizzle in additional water if mixture gets too thick.

Stir in cheese and season liberally with black pepper.

To serve, spoon polenta into bowl. Cover completely with bell

pepper sauce; pile some mushrooms on top.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Double Boiler Polenta

4 cups boiling water

1 teaspoon salt

1 cup medium grind cornmeal

Bring about 2 inches of water to boil in bottom of double boiler;

reduce to simmer and maintain throughout cooking process.

Set top of double boiler over simmering water, and add 4 cups

boiling water. Add salt, then gradually sprinkle cornmeal into

water, whisking constantly to avoid lump formation.

Cover and cook until polenta is very soft and smooth, 1-1/4 to

1-1/2 hours, stirring for several seconds every 10 to 15 minutes.

(Once cooked, polenta can be covered and saved up to 4 hours and

reheated; stir in a bit of water if necessary.)

Serves 4.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Polenta

3 cups of water

1 cup of fine corn meal

Bring to boil water, slowly pour in corn meal, constantly stirring,

let simmer for 15 minutes, and stir frequently to keep from balling

up. Place in a form, let cool. Wrap and keep in refrigerator.

Slice, brown in skillet on both sides and serve with gravy. Cut

into 1/4 inch thick slices, dredge in cornmeal, and fry in butter.

Or place a thin slice of ham and a thin slice of sharp cheese

between two slices of polenta, dip in beaten egg, and fry in butter

until golden.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Polenta

6 cup water

1 tsp salt

2 cup polenta flour

3 tbs butter (optional)

grated or shredded cheese (parmesan, romano, fontina, or jack)

In large deep pan over high heat, bring water and salt to a boil,

gradually stir in polenta. Reduce heat and simmer gently, stirring

frequently to prevent sticking, until mixture is very thick (about

30 minutes). Stir in butter, if you wish, add salt, if needed.

Butter a deep medium size bowl. Spoon polenta into bowl and let

set for 10 mins. Invert onto a flat plate, mixture will unmold

and hold shape of bowl. Cut polenta into thick slices and serve

hot, topped with more butter and cheese.

Makes 8 to 10 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Basic Polenta

4 cups water

1 teaspoon salt

1 cup cornmeal or instant polenta

In a heavy saucepan bring water and salt to a boil and gradually

whisk in cornmeal ini a thin stream. cook over moderatly low heat

stirring constantly until thick and pulls away from sides of pan.

40 minutes for cornmeal, about 15 for instant polenta

Makes about 3 cups

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Polenta

1 cup corn meal polenta

1 cup cold water

1 cup boiling water

salt to taste

Mix the dry corn meal with the cold water. In a heavy pot, bring

the other cup of water to boiling, on high heat. Add the corn meal

and cold water to the boiling water in a steady stream, stirring

all the the time. Continue stirring during the time of cooking.

If the polenta starts to boil too hard, reduce the temp to medium

high. Continue stirring and boiling until the polenta becomes very

thick and heavy and actually pulls away from the sides of the pot

when you stir. This should take about 15 minutes. Quickly spread

the cooked polenta is a lightly oiled baking pan and let sit about

5 to 10 minutes until it is stiff enough to cut.

Here are some ways to serve the polenta:

Serve it with any of your favorite pasta sauces and some hot Italian

sausage.

Use it as a breakfast food. Slice the polenta about 1/2" thick

and fry the slices in a little butter for a few minutes on each

side. Pour pancake syrup over the slices and enjoy. Very good

this way.

Slice it and serve it with your favorite green chili recipe or

carne ardovada. Sprinkle some mozzarella cheese over it, too. (see

below)

For a very quick meal that is low in fat I add a bouillon cube to

the cooking of the polenta. Then when I eat it I add 1 scant

teaspoon of olive oil and about 2 tbsp of grated romano cheese in

the dish. I like it.

Our family’s favorite green chili recipe

1 pint of whole tomatoes, crushed, juice included

1 lb lean pork, cubed into 3/4" pieces

1 tsp garlic salt

3-4 large cloves garlic, crushed

1-2 cups diced green chili–jalepenos or aneheim

1/4 cup flour

1 pint of water

In a deep heavy pot, on medium high heat, brown the pork cubes

until cooked through but not crusty. Add the garlic salt and the

crushed garlic while browning. Add the flour to take up any juices

and mix well. Continue browning for about 2 minutes. Add the

green chilis and continue cooking for about 3-4 more minutes. Add

the crushed tomatoes and stir well. Add enough water to make a

thin gravy-like sauce. Bring the green chili to simmering and

simmer for about 1/2 hour. Taste for seasoning and adjust.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Country Pinto Beans and Sausage

1/2 cup dried pinto beans

water to cover

Vegetable Cooking Spray

1 medium onion, halved and sliced

1 clove garlic, crushed

8 ounces reduced fat fully-cooked smoked sausage, sliced diagonally

2 Tbsp tomato paste

2 Tablespoons dry white wine (optional)

2 teaspoons brown sugar

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried thyme leaves

minced parsley

1/2 cup reserved bean water

Soak pinto beans in water overnight. Drain and rinse. Cook at 15

lbs pressure for 15 minutes. Cool under running water and drain,

reserving about 1/2 cup bean water to add back if needed. Spray

a large saucepan or Dutch oven with vegetable cooking spray. Add

onion and garlic. Cook and stir until tender, about 3 minutes. Add

smoked sausage and cook for 3 to 5 minutes until browned. Stir

beans, tomato sauce, wine (if desired), brown sugar, rosemary,

oregano and thyme. Gently mix. If it is too dry, add back some

reserved bean water to desired thickness. Cook over medium-low

heat for 5-10 minutes to blend flavors. Garnish with minced parsley.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Pinto Beans

Serves 24

4 cups dried pinto beans, picked over and washed

1 gallon water

1 tsp granulated sugar

1 tsp garlic powder

2 tsp chili powder

1/2 tsp black pepper

1 cup diced tomatoes, 1/3 inch cubes

1/2 cup cilantro sprigs, no stems

1 cup diced white onion, 1/3 inch cubes

Place all ingredients except tomato, cilantro, and onion in heavy

pot and simmer for 1.5 – 2 hours. Stir occasionally, check for

tenderness of beans.

Add tomato, cilantro, and onion, and simmer for 5 minutes.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Tex-Mex Pinto Beans

2 lbs dry pinto beans, soaked overnight

1/4-1/2 lb salt pork, cut into small pieces

1/4 cup fresh cilantro, chopped

3-5 jalapeno peppers

5-10 garlic cloves

2 medium onions, finely chopped

1 tbsp salt, or to taste

3 tbsp chili powder

1 tbsp cumin

2 tsp oregano

Mix all ingredients, bring to boil. Once boiling, turn to low and

let cook all day or until tender. Excellent with fajitas and fresh

flour tortillas!

Category: Bean Cereals Recipes

Recipe ingredients and directions:

ilaki (Kidney Beans Cooked in Olive Oil) For 6 Persons

l lb kidney beans

1/2 lb chopped carrot

celery

2 potatoes

2 onions

l clove garlic

1 bunch parsley

1/2 lb olive oil

3 green peppers

salt

l tablespoon sugar

Boil the previously soaked kidney beans. In another pot, saute the

onion, garlic and carrots in olive oil for 5 minutes. Add celery,

potato tomatoes, some water and cook. When carrots are cooked, add

kidney beans, salt, sugar and pepper and cook in very little water

for 15 minutes at low heat. Once it is cooked and cooled, garnish

with minced parsley and serve cold.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Rice and Peas with Garam Masala

1 1/2 cups basmati rice

3 tablespoons vegetable oil

1 small onion, cut into thin half rings

3/4 teaspoon salt

1 teaspoon ground garam masala

4 tablespoons finely chopped fresh dill

2 cups chicken broth, fresh or canned

1 cup peas, fresh or frozen, cooked in boiling water for 2 minutes

Wash the rice in several changes of water and drain. Cover generously

in water and soak for 30 minutes. Drain thoroughly. Heat the oil

in a small, heavy pot over medium high heat. When hot, add the

onion and stir until it is brown. Add the rice, salt, garam masala,

and dill. Stir for a minute. Now put in the broth and bring to a

boil. Cover tightly, turn heat to very low, and cook 20 minutes.

Add the drained peas. Cover tightly again and cook another 5 to 7

minutes. Stir gently before serving.

Yield: 5 to 6 servings

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Pease Porridge

3 cups diced split peas

water

1 onion, chopped

1 turnip, scraped and diced

1 potato, peeled and diced

2 stalks celery with leaves, diced

2 sprigs summer savory or thyme

2 sprigs marjoram

1 tablespoon sea kelp, or salt to taste

water to cover

Rinse and pick over peas. Cover with water and leave to soak

overnight. Next morning, drain and add remaining ingredients, and

bring to boil. Cover pot, tur n down heat, and simmer for about

2 hours, stirring occasionally. when peas are tender, remove herb

sprigs. Puree if desired, reheat and serve in individual bowls,

each topped with a small pat of butter. Serves 8.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

PEASE PUDDING

1 lb chana dal or yellow split peas

2 oz butter

1 large onion, finely chopped

2 large eggs

salt to taste

1 tsp white pepper

Soak the peas for around four hours, rinse until water runs clear,

add onion and clean water to just cover the peas and then simmer

until soft. When you can crush the peas in your fingers, they’re

ready.

Get all other ingredients ready as the next part has to be done

very quickly, and while the peas are still warm. In a large food

processor, add half the peas and half the liquid from the pan.

Blend, adding the raw eggs, butter, salt and pepper. When smooth

transfer to a large mixing bowl.

Process the remaining pea mixture, then beat the two mixtures

together with a wooden spoon. Divide into two portions and freeze,

if desired.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Peas Pudding

1 1/2 cups split peas

1 tbsp fat back pork (finely diced)

1 tbsp butter

1/2 tsp salt

1/2 tsp pepper

Wash peas, mix in the fat back pork and place in a pudding bag.

Tie bag, allowing room for expansion of the peas and steam for 3

to 3 1/2 hours. When cooked, remove from bag and mash well adding

the butter, salt and pepper.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Peanut butter

2 cups peanuts

Process up to 2 cups of nuts with chopping blade, letting the

machine run continuously. After 2-3 minutes, the ground nuts will

from a ball that gradually smooths out. Scrape the sides of the

bowl and continue processing until drops of oil are visible. Taste

for consistency. The longer you process the softer the butter will

be. For chunky style, add a handful of nuts just after the ball

of nut butter begins to smooth out. Store in the refrigerator to

keep from separating.

For cashew nut butter, add a small amount of bland oil.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

ORZO AND TOASTED BARLEY PILAF

1 teaspoon canola oil

1 cup barley, quick cooking

1 clove garlic, minced

2 1/2 cups broth, fat free

1/2 cup orzo

1 tablespoon fresh thyme, chopped

1/4 cup fresh chives, chopped

pepper

In a medium-sized heavy saucepan, heat oil over medium heat. Add

barley and saute until golden and toasted, about 5 minutes. Add

garlic and saute for 1 more minute. Pour in Chicken stock and

bring to a boil. Add Orzo and thyme. Stir once, reduce heat to

low, cover and simmer for 10 minutes. Remove from the heat and

let the pilaf rest for 5 minutes to absorb any remaining liquid.

Stir in chives or scallion greens.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Scottish Oatmeal Stuffing

2 cups Quick Oats

1 stick butter (room temp)

2 medium chopped onions

1 1/2 tsp salt

pepper to taste

chicken or beef broth (canned)

Combine all ingredients in a bowl with your hands. Form into a

ball. Tie in clean cloth (we used to cut up a old clean undershirt

— please no fabric softener — gives weird taste) with rope.

Simmer tied up ball of stuffing one hour in broth. Let it sit and

get cold (you can prepare a day ahead). Tastes best reheated.

Zap it in the microwave before serving.

The secret is the undershirt, although purists may want to substitute

cheesecloth etc.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Muesli

gm oz ingredients

140 4.5 wheat flakes

130 4 toasted wheat flakes

110 3.5 jumbo oats

70 2.25 barley flakes

70 2.25 hazelnut crocants

60 2 sunflower seeds

60 2 raisins

60 2 sultanas

60 2 finely chopped dates

60 2 roasted hazelnuts

50 1.5 toasted coconut

50 1.5 oat bran

40 1.25 broken Brazil nuts

40 1.25 banana chips

Combine ingredients and enjoy.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Muesli

2 cups oatmeal, (quick-cooking works best)

1 1/4 cups milk

3/4 cup raisins; chopped prunes, or chopped dried apricots

1/2 cup orange juice

1/3 cup wheat germ; unprocessed bran or chopped nuts

1/4 cup honey

1/4 teaspoon salt

Combine all ingredients; mix well. Cover; refrigerate overnight

or at least 8 hours. Serve with brown sugar and milk or cream.

Chopped apples are a good addition, too.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Low-Fat Swiss Muesli

1 1/2 cups rolled oats

2 Tbsp. lemon juice

1 1/2 cups water

1/2 tsp. cinnamon

2 cups shredded unpeeled Red or Golden Delicious apples

fresh fruits (sliced banana, apple, pineapple; orange segments)

1 1/2 cups (about 9 ounces) pitted prunes, whole or halved

chopped almonds or pecans

2 Tbsp. honey

Combine oats, water, shredded apples, prunes, honey, lemon juice

and cinnamon. Cover and refrigerate overnight. In the morning,

spoon some of the muesli into a cereal bowl. Top with your choice

of fresh fruits and nuts. Serve with a dollop of plain yogurt or

milk, if desired. Muesli can be stored in covered container in

refrigerator for several days. Makes 6 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

LOW-FAT FRUITFUL MEUSLI

2 cups oats, quick or old fashioned

2 cups apple juice or apricot nectar

1 1/2 cups sliced fresh fruit

8 ozs low-fat vanilla yogurt

2 Tbsp chopped nuts

Combine all ingredients except nuts; mix well. Cover; refrigerate

8 hours or overnight. Serve cold; sprinkle with nuts, if desired.

Refrigerate in an air tight container up to 4 days.

Fresh fruit: any combination of banana, peaches, nectarines or

strawberries. Makes 4 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Bircher’s muesli

Serves 4 generously

1 cup whole oats

1/3 cup golden raisins

milk

juice of 1/2 lemon

1 apple, grated

any fruit in season, chopped

2 large spoonfuls of whipped cream or vanilla yogurt

Soak oats and raisins in just enough milk to cover. Store overnight

Add apple, juice and fruit. Fold in whipped cream, yogurt or kefir

and serve.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Muesli

3 cups old-fashioned rolled oats

1 cup raw sunflower seeds

1/2 cup raisins

1/8 cup seame seeds

1/2 cup wheat flakes, if available

1/3 cup coconut (unsweetened)

Mix together and store in sealed container. Serve with milk and

honey or mixed with plain yogurt, honey and chopped apples.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Muesli

1 pound rolled oats

1 pound barley flakes

4 ounces mixed nuts, chopped

4 ounces mixed dried fruit, chopped

Put the oats into a bowl and stir in the remaining ingredients

until evenly mixed. Store in an airtight container. Serve with

soymilk and sweeten with maple syrup or brown sugar if desired.

Also serve garnished with slices of fresh fruit in season.

Category: Bean Cereals Recipes