For the Love of Food

1 can black beans 16 oz frozen corn 1 pepper diced 1/2 onion diced Garlic powder Onion powder Paprika Cumin Salt Pepper 1 lime juiced 1 tsp olive oil 1/2 block vegan feta Fresh cilantro

 

 

  Here are the basic instructions for pickling roughly 1 pound of raw produce: Prep your produce, such as carrots, cucumbers, or onions, by removing peels (if necessary), tops, bottoms, and stray roots. Cut into thin, uniform slices. Place cut veggies in mason jars so that there’s a little empty space at the top but do not place the lid on just yet. At this point, add other flavors/spices to your mason jars, like fresh herbs and whole herbs and spices. Combine 1 cup of vinegar and 1 cup of water with 2 tablespoons sugar and 2 tablespoons salt in a medium-sized pot. Stir until salt and sugar dissolves. On medium-high heat, bring everything to a boil. Remove from heat. Pour the vinegar mixture over your veggies so that they’re completely covered by the liquid, leaving roughly 1/2-inch of space at the top of the jar empty. Tap the sides of the jars to remove any air pockets and securely tighten the lids. Let cool to room temperature before storing jars in the refrigerator. Now comes t...

  March 15, 2021  by  Misfits Market   Leave a Comment Crispy, refreshing, and flavorful, the next recipe in our Cabinet Castaways series completely transforms any canned chickpeas you may have tucked away in your pantry. Though these cooked legumes are great as-is—added to pastas, puréed into hummus, mashed onto toast—they take on new texture and flavor after a turn in the oven with lots of spices. (In fact, we often roast a full can for an easy afternoon snack that satisfies our cravings for something crunchy.) Roasted chickpeas are the perfect base for this Mediterranean-inspired salad, which is chock-full of so much produce from your Misfits Market box: cucumbers, tomatoes, onions. Packed with fresh herbs and veggies, there’s no better dish to kick off spring. CALE   1X 2X 3X INGREDIENTS Roasted Chickpeas: 2 cup s canned chickpeas, rinsed and drained 2 tablespoon s olive oil 2 tablespoon s za’atar or Mediterranean-style seasoning of choice 2 teaspoon s sea s...

Ingredients 1 pound orzo pasta 3 lemons Salt 1 ½ cup dried cranberries 1 cup fresh basil 1 ½ cup pine nuts ½ teaspoon black pepper 4 oz baby arugula 2/3 cups olive oil 2 cups feta cheese Directions Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook until tender, but still firm to the bite. Drain the pasta and set aside to cool. Place the arugula, basil, pine nuts, and cranberries in a large salad bowl, mix well and then add the orzo. Mix together the lemon juice and olive oil in a small bowl. Pour the mixture over the salad and mix well. Add the feta cheese and toss together, using 2 forks until well mixed. Keep in the refrigerator until ready to serve.

Total Time: 1 hr. 18 min. Prep Time: 20 min. Cooking Time: 58 min. Yield: 10 servings, about 1½ cups each Ingredients: 1 lb. dry whole wheat macaroni (or penne pasta) 1 Tbsp. olive oil 1 medium onion, chopped 1 medium red bell pepper, chopped 1 medium yellow bell pepper, chopped 2 cups chopped broccoli 2 cloves garlic, chopped 2½ cups part-skim ricotta cheese 1 cup shredded mozzarella cheese ¼ cup Parmesan cheese ¼ cup chopped fresh basil Sea salt (or Himalayan salt) and ground black pepper (to taste; optional) Nonstick cooking spray Preparation: 1. Preheat oven to 375° F. 2. Cook macaroni according to package directions. Drain and set aside. 3. Heat oil in large nonstick skillet over medium-high heat. 4. Add onion, bell peppers, and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. 5. Add garlic; cook, stirring frequently, for 1 minute. Remove from heat. Set aside. 6. Combine ricotta cheese, mozzare...

Serves 6-8 Ingredients 3 pounds sweet potatoes, peeled and cut into large cubes 1 1/2 cups buttermilk 1/2 cup maple syrup, divided 10 to 12 grates fresh nutmeg, about 1/2 teaspoon Salt and pepper 3 bananas, about 2 cups, sliced on a bias 1/2 cup toasted pecans, chopped Preparation Preheat broiler. Fill a large pot with cold water. Add sweet potatoes and place over high heat. Bring the potatoes to a boil and cook until fork-tender. Drain well and return potatoes to the warm pot. Add buttermilk, 1/4 cup maple syrup, nutmeg, salt and pepper, and mash well with a potato masher. Transfer mashed sweet potatoes to a casserole dish and spread out in an even layer. Shingle bananas on top of the mashed sweet potatoes and drizzle with remaining 1/2 cup maple syrup. Broil the sweet potato casserole until bananas begin to caramelize, about 2-3 minutes. Remove and top with toasted pecans. - See more at: http://www.rachaelrayshow.com/recipes/23874_healthied_up_sweet_potato_casserole/#sth...

3 cups zuchinni diced 1 cup onions diced 1/2 cup oil 3 large eggs 1/2 cup Parmesan cheese 1 cup flour 1 tsp baking powder 1/2 tsp oregano and parsley 1/4 tsp salt and pepper Mix all ingredients until zuchinni is well coated. Pour into buttered baking dish Bake at 350 for 30 minutes or until golden brown

Ingredients 2 cups unbleached all-purpose flour, plus more for dusting the board ( if you can get White Lily flour, your biscuits will be even better) 1/4 teaspoon baking soda 1 tablespoon baking powder ( use one without aluminum) 1 teaspoon kosher salt or 1 teaspoon salt 6 tablespoons unsalted butter, very cold 1 cup buttermilk ( approx) Directions Preheat your oven to 450°F. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet. I don't do any of the following steps.  I simply scoop out biscuit size amounts of dough and plop it on the cookie sheet and bake for 10-12 minutes.  They come out delicious. Turn the dough out onto a floured board....

Serves 12        Prep Time: 20 minutes          Cooking Time: 30 minutes Ingredients 5lb red bliss potatoes 2/3c red wine vinegar 2/3 olive oil S & P to taste 4c finely diced celery 1c finely diced red onion 1c non-fat sour cream 1c low-fat mayo Optional Additions (I do not put these in) 1/2c finely chopped pickles, dill or sweet (optional-pickles have a lot of sodium) 1/2c grainy mustard Cooking Instructions 1. Place the potatoes in a large pot and cover with cold water. Bring the water to a boil and cook until the potatoes are just tender. Drain. 2. Meanwhile, in a large bowl, combine the mustard and vinegar along with a pinch of salt and pepper. Whisk in the olive oil. 3. As soon as the potatoes are cool enough to handle, cut them in bite-size pieces and toss them with the mustard mixture. 4. Mix in the celery, onions, pickles, mayo and sour cream. Adjust with...

This is always a huge crowd pleaser!!! 1 lb ziti 1 lb Velveeta 1 can Delmonte stewed tomatoes (original recipe) 1 stick butter (cut into small blocks) 1 cup milk 1) Cook zit and put in baking dish 2) Add butter and cheese.  Stir 3) Add milk and tomatoes. Stir 4) Cover with tinfoil and bake at 350 for 10 minutes (stirring often) 5) Take the tin foil off and bake for another 10 minutes (stirring often- baking 20 min in total)

YUMMY fresh Green Beans Prep Time: 15 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 6 Ingredients 1 pound Green Beans 1 Tbs butter 1 Tbs olive oil (if u dont mind the fat, u can use 2 Tbs bacon grease in place of butter & o.o. for extra flavor) 1 cup Chopped Onion 2-3 cloves Garlic ½ cup Chopped Red Bell Pepper 1 cup Chicken Broth 1/2 tsp salt Ground Black Pepper To Taste Cut the stems off green beans & rinse melt bacon grease(or butter & evoo) in a skillet over medium low heat. Add onion & garlic & cook for a minute..be sure to keep heat low so garlic doesnt burn/brown to early. add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt and black pepper. Turn heat to low/medium and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid almost evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the coo...

Sweet Potato Pie 3 Cups Sweet Potatoes 1/2 tsp salt 1/2 cup condensed milk 1/2 cup butter 2 eggs Mix together and bake @ 350 for 30 mins topping for potatoes: 1/2 cup chopped corn flakes 1/4 cup brown sugar 1/2 cup pecans chopped 1/2 cup melted butter Mix together and sprinkle on top and bake for another 20 minutes. AMAZING!

1 bag coleslaw 1 bag red cabbage 1 bag ramen noodles (noodles only) *I.           omit these, I make mine noodle free* 1 small bag almonds ( or cashews) 2 tsp sesame seeds (broil almonds and sesame seeds for 1 minute) Dressing 1/2 cup olive oil 1/4 cup sugar 1/4 tsp garlic powder ( or minced) salt and pepper 6 tbsp apple cider vinegar (or rice wine vinegar) Do not mix everything together until you are ready to serve

Meghan makes this as a side dish, but it is so good it can be eaten as a dessert ; ) 2 10 oz packages frozen butternut squash 1 cup coffee rich 2 eggs 1/2 stick butter, melted 1/2 cup sugar 1/2 cup flour 1/4 tsp salt 1/4 tsp cinnamon Preheat oven to 350 degrees 1) Cook squash as directed on package 2) Beat eggs and add coffee rich, then flour, then rest of ingredients 3) Beat well and add the squash, beat again 4)Pour into greased casserole dish and bake for 1 hour and 15 minutes Tip: To make ahead, bake only 1 hr and then refrigerate . Before serving bring to room temperature and bake the final 15 minutes. Serve warm

This is a delicious side dish 2 eggs 3 tablespoons butter, melted 3 tablespoons sugar 3/4 teaspoon salt 2 cups milk 1 1/2 tablespoons white vinegar 1 cup flour 3/4 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup corn kernels 1 cup heavy cream Preheat oven to 350 degrees 1) Butter a 9 inch square baking dish or pan that is about 2 inches deep. Put buttered dish in oven and let it get hot while you mix rest of ingredients 2)Put eggs in a mixing bowl and add melted butter. Beat until well blended 3) Add sugar, salt, milk, and vinegar, beat well 4) Stir flour, cornmeal, baking powder, and baking soda in a separate dish and then add to egg mixture, mix until there are no lumps 5)Whiz corn kernels in a food processor or blender and stir them into mixture 6) Pour batter into the heated dish, then pour heavy cream on top of the mixture; do not stir 7) Bake for 50 minutes or until lightly browned, serve warm I am going to try making this without the heavy cream - I w...

This is my husband's favorite macaroni salad 2 cups mayonnaise 4 tbsp white vinegar 2 tbsp yellow mustard 2 tsp sugar 2 tsp salt 1/2 tsp pepper 2 cups celery (diced) 2 cups peppers (diced) 1/2 cup onions (diced) 1 box of elbow macaroni (16z) 1) Cook elbow macaroni as directed on box 2) Run cold water over macaroni in a strainer 3) Combine all ingredients and mix well 4) Refrigerate and serve when cool Tip #1: I use spicy brown mustard (Gulden's) for a little extra kick