Black Beans and Yellow Rice

by alphagalcooking

Everyone loves this recipe and continues to make it long after they have had it at my house. It is my son’s favorite “beans and rice” recipe and the longer it sits, the better it gets. I like to make it early in the morning and let it sit on the stove all day. We get more than 2 dinners out of it, so have some folks over, share some with a friend, or freeze some for a night when you don’t think you have anything for dinner!

Black Beans and Yellow Rice

3 (15-ounce) cans, black beans, drained and rinsed

1 large onion, chopped

1 medium-size green pepper, chopped

2 cloves garlic, minced

1/4 cup olive oil

1 (14.5 ounce) can Cajun (or Mexican or plain)-style stewed tomatoes, undrained and chopped

1 (8-ounce) can tomato sauce

1  1/2 cups water

1 teaspoon sugar

1 tablespoon red wine vinegar

1/2 teaspoon salt

1 teaspoon pepper

Hot cooked yellow rice

Shredded cheddar cheese, if desired

Chopped green onions, if desired

Sour cream, if desired

 

Rinse beans; drain well, and set aside.

Saute onion, green pepper, and garlic in olive oil in a Dutch oven until vegetables are tender. Add beans, stewed tomatoes, water, tomato sauce, vinegar, sugar, pepper, and salt; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and simmer an additional 20-30 minutes stirring occasionally.

Serve beans over hot cooked yellow rice. Top each serving with cheese, green onions, and/or sour cream. Can also be served in a warm tortilla!

 
(Adapted from The Ultimate Southern Living Cookbook, 1999)

Broccoli-Fettuccine Alfredo

by alphagalcooking

Originally this recipe called for Canadian bacon. Of course, I had to omit that for my family and we love it as written below. But you could add strips of Canadian bacon to plates for family members who can eat red meat or add some chopped cooked turkey bacon and everyone can enjoy it.  

Hubby used linguine this time because he couldn't find the fettuccine!

Used linguine this time because we were out of fettuccine!

2 cups chopped broccoli (1 large bunch)

8 oz. fettuccine (I tend to use about 3/4 of a pound for 4 main dish servings)

2 tablespoon butter

2/3 cup whipping cream

1  1/2 cups+ freshly grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon pepper

 

Cook fettuccine according to package directions, drain, and set aside.

Cook broccoli in microwave on high for 5 minutes or until desired tenderness.

Melt butter in a large skillet. Stir in broccoli and cook 1 minute or until thoroughly heated. Add whipping cream, salt, and pepper; cook until warm. Add fettuccine, then parmesan cheese, tossing gently. Serve immediately with additional parmesan cheese if desired.

 

Vegetable-Cheese Quiche

by alphagalcooking

I buy a 12 oz. package of precut mixed veggies to make the prep for this recipe super quick. We love broccoli, cauliflower, and carrots in ours, but feel free to experiment with different vegetable combinations. Share your favorites by leaving a reply!

Serve with applesauce, fried apples, or a fruit salad. Be sure to SAVE YOUR EGG WHITES! Refrigerate until ready to make the Raspberry Angel Pie (see Desserts).  

Vegetable-Cheese Quiche

 
Pastry for a 9-inch pie (I use Pillsbury)

1 cup chopped fresh broccoli

1 cup chopped fresh cauliflower

1 1/2 cups (6 oz.) shredded Cheddar cheese

1 1/2 cups (6 oz.) shredded Swiss cheese

4 egg yolks, beaten

1 cup whipping cream

1 1/2 teaspoons seasoned salt (I like Lawry’s)

1/2 teaspoon pepper

1/4 teaspoon nutmeg

 

Preheat oven to 375 degrees. Fit piecrust into a 9-inch pie-plate. Cook fresh vegetables in microwave on high for 5-6 minutes or until crisp-tender. Spoon into prepared crust, and top with cheeses. Combine egg yolks and remaining 4 ingredients, stirring well. Pour over cheese. Bake for 40-45 minutes or until set. Let stand 10 minutes before serving. Serves 6.

 

(Adapted from The Ultimate Southern Living Cookbook, 1999)