Recipes
12-27-06 | 03:18 PM
#1
Thread Starter
Banned.
Joined: Aug 2006
Posts: 883
Likes: 0
From: Long Island
Bikes: Lemond Reno
Recipes
Hey guys, I was wondering if anyone here has some good recipes.
I am looking for some good recipes using a lot of vegetabes.
I am definatly wanting a good
salsa
hummus
possibly something with black beans
If anyone knows of anything please let me know or if you have anything you want to share please fill us all on. Thanks
I am looking for some good recipes using a lot of vegetabes.
I am definatly wanting a good
salsa
hummus
possibly something with black beans
If anyone knows of anything please let me know or if you have anything you want to share please fill us all on. Thanks
12-27-06 | 05:15 PM
#2
Senior Member
Joined: Jul 2005
Posts: 11,754
Likes: 26
From: Mesa, AZ
Bikes: Moots RCS, tandem, beach-cruiser, MTB, Specialized-Allez road-bike, custom track-bike
DANNO'S FIERY MANGO SALSA
4-6 large tomatoes, (3lbs), I prefer to use a variety
1 medium onion
2 cloves garlic
1 hot chilli pepper, or jalapeno or hanabero
1 bunch cilantro chopped (1.5 cups)
1 teaspoon lime juice or 1-slice (lemon would also work)
1-2 teaspoon salt
1-2 teaspoon sugar or molasses
Slice up tomatoes into medium cubes. Use a super-sharp knife so you get miminal amounts of juices bleeding out. Slice/dice mango. Dice up onion into small cubes, same with cilantro into small pieces. Finely mince garlic into fine pieces 1-2mm. I prefer to use sharp knife to mince to preserve garlic rather than using a crusher. That way the garlic flavor is released when you chew it. Same with hot pepper, cross-chop up into as tiny pieces as possible.
Combine all ingredient from largest to finest. Stir gently to avoid smashing them, especially the tomatoes. Serve with sprinkle of cilantro and mango on top as garnish. Here's a photo from my International Party (it was so good, after it was all gone, one of the girls poured the remaining juices into a cup and drank it):
4-6 large tomatoes, (3lbs), I prefer to use a variety
1 medium onion
2 cloves garlic
1 hot chilli pepper, or jalapeno or hanabero
1 bunch cilantro chopped (1.5 cups)
1 teaspoon lime juice or 1-slice (lemon would also work)
1-2 teaspoon salt
1-2 teaspoon sugar or molasses
Slice up tomatoes into medium cubes. Use a super-sharp knife so you get miminal amounts of juices bleeding out. Slice/dice mango. Dice up onion into small cubes, same with cilantro into small pieces. Finely mince garlic into fine pieces 1-2mm. I prefer to use sharp knife to mince to preserve garlic rather than using a crusher. That way the garlic flavor is released when you chew it. Same with hot pepper, cross-chop up into as tiny pieces as possible.
Combine all ingredient from largest to finest. Stir gently to avoid smashing them, especially the tomatoes. Serve with sprinkle of cilantro and mango on top as garnish. Here's a photo from my International Party (it was so good, after it was all gone, one of the girls poured the remaining juices into a cup and drank it):
12-27-06 | 05:35 PM
#3
Eternal Cat3 Rookie
Joined: Jul 2006
Posts: 1,167
Likes: 0
From: Atlanta, GA
Bikes: 2004 Giant TCR2 Composite & 2006 Fuji Touring
Taco Soup
lots of protein & veggies, very low fat(but high sodium-you can use low sodium taco mix & dressing mix)
3 cans random beans(kidney, chili, black, navy, white, etc)
3 cans diced tomatoes(get ones with chiles, for hot use 3 cans w/chiles, for mild use 1 can w/chiles, 2 reg)
1 can corn
1 packet dry taco seasoning
1 packet dry ranch dressing mix
put everything in a big enough pot to hold it and heat until just under a boil, then simmer. The more you simmer after bringing up to temperature, the more the flavors will mix together. To serve put it in a bowl and cover with shredded cheese. Use Tostitos Scoops to scoop out the soup and eat. Very hearty, very easy and very tasty. Even better the next day as leftovers.
lots of protein & veggies, very low fat(but high sodium-you can use low sodium taco mix & dressing mix)
3 cans random beans(kidney, chili, black, navy, white, etc)
3 cans diced tomatoes(get ones with chiles, for hot use 3 cans w/chiles, for mild use 1 can w/chiles, 2 reg)
1 can corn
1 packet dry taco seasoning
1 packet dry ranch dressing mix
put everything in a big enough pot to hold it and heat until just under a boil, then simmer. The more you simmer after bringing up to temperature, the more the flavors will mix together. To serve put it in a bowl and cover with shredded cheese. Use Tostitos Scoops to scoop out the soup and eat. Very hearty, very easy and very tasty. Even better the next day as leftovers.
