Our Fabulous Bites

I'm on the search for good whole grain recipes. And I thought this one worked well with our drunken pinto beans. Serves 6 1 1/2 tablespoons oil 1 onion chopped 3 garlic cloves, chopped 2-3 jalapeno peppers, seeded and chopped 1 1/2 cups long-grain brown rice 2 3/4 cup water 3/4 cup diced canned tomatoes 1 tsp chili powder 1 tsp salt Directions: Heat oven to 350 degrees. Heat oil in a skillet over medium-high heat. Add onion, garlic and jalapeno peppers and cook, stirring often, about 4 minutes. Stir in rice and cook for about a minute. Add water, tomatoes, chili powder and salt. Bring to a boil. Pour into a greased glass baking dish. Cover and bake until rice is tender, about 1 hour. Fluff and serve.

I liked these more than I expected. I served it with Mexican rice, a side of fruit and some guac and chips. Turned out very filling. Oh and I enjoyed a dollop of sour cream on top. Serves about 8 1 lb dried pinto beans, picked through and soaked overnight Enough water to cover beans and a bit more 1/4 cup oil (I used olive oil) 2 medium onions, finely chopped 1 can diced tomatoes 4 serrano chilies, stemmed, seeded and finely chopped (or use jalapenos, anaheims) 2 stalks celery, finely chopped 1 large carrot, shredded Handful of cilantro, leaves only, finely chopped 1-2 teaspoons salt 12 ounces ginger ale (normally this is beer, but we subbed it out) Directions 1. Put beans in large pot and cover with water. Cover pot and bring to a simmer. Cook beans over low heat for 1 1/2 - 2 1/2 hours, or until beans are tender. Add more warm water if needed to prevent scorching. 2. Remove from heat and drain. 3. Heat the oil in a large heavy pan over medium high heat. 4. Saute the onions unti...

I'm sure most of you already have a recipe for Alfredo, but this recipe is far better than any I have made in the past, so I want to share it with each of you. Unfortunately, I don't have a photo to post, but give it a try, and then let me know what you think. 8 oz. pckg. Cream Cheese (cut into small pieces) 3/4 cup grated Parmesan cheese 1/2 cup butter (do not substitute margarine) 1/2 cup milk 8 oz. Fettuccine, cooked & drained In a large saucepan combine cheeses, butter, and milk. Cook on medium heat, stirring constantly until smooth. Toss pasta lightly with sauce. Serves 4 * I sprinkled parsely on top to give it some color. **Adding shrimp or grilled chicken strips would be delicious.