Every Wednesday, Heather, Evelyn, and I take turns cooking dinner for each other. Its a great way to practice our cooking skills and catch up during our busy weeks. This week, it was my turn to make dinner. Because Evelyn is a vegetarian and I'm pretty picky when it comes to vegetables, planning a creative menu can be a challenge. I decided to give my roommates (who are both from Eastern Pennsylvania) a little taste of the South with red beans & rice and key lime pie.
Red Beans & Rice
1. Dice one onion, one green pepper, one clove of garlic, and one can of whole peeled tomatoes (reserving the juice).
2. Sautee the onion, green pepper, and garlic with one tablespoon of olive oil until tender.
3. Add the tomatoes, tomato juice, and two cans of kidney beans (drained).
4. Spice it up with 1/2 teaspoon pepper and 1/2 teaspoon oregano.
5. Let simmer for twenty minutes and serve over instant brown rice.
Key Lime Pie
1. Mix 1 2/3 cups graham cracker crumbs with 6 tablespoons of butter.
2. Press mixture into a 9-inch pie plate and bake at 350 degrees for nine minutes.
3. Beat three egg yolks with 1/2 cup key lime juice, one can sweetened condensed milk, and 1/2 cup powdered sugar.
4. Pour filling into the pie crust and bake at 325 degrees for twenty minutes.
5. Top with whipped cream, or if you're brave, meringue.
Red Beans & Rice
1. Dice one onion, one green pepper, one clove of garlic, and one can of whole peeled tomatoes (reserving the juice).
2. Sautee the onion, green pepper, and garlic with one tablespoon of olive oil until tender.
3. Add the tomatoes, tomato juice, and two cans of kidney beans (drained).
4. Spice it up with 1/2 teaspoon pepper and 1/2 teaspoon oregano.
5. Let simmer for twenty minutes and serve over instant brown rice.
Key Lime Pie
1. Mix 1 2/3 cups graham cracker crumbs with 6 tablespoons of butter.
2. Press mixture into a 9-inch pie plate and bake at 350 degrees for nine minutes.
3. Beat three egg yolks with 1/2 cup key lime juice, one can sweetened condensed milk, and 1/2 cup powdered sugar.
4. Pour filling into the pie crust and bake at 325 degrees for twenty minutes.
5. Top with whipped cream, or if you're brave, meringue.
you should change the background color - it is really hard to read!
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