Black Bean Salad

Yield

4 servings (1/2 cup bean mixture and 1 cup salad greens)

Ingredients

• 1 1/2  tablespoons  minced fresh cilantro
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon  fresh lime juice
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1  (15-ounce) can black beans, rinsed and drained
• 1/2  cup  chopped tomato
• 1/4  cup  diced peeled avocado
• 2  tablespoons  chopped green onions
• 1  tablespoon  chopped seeded jalapeño pepper
• 4  cups  gourmet salad greens

Preparation

Combine first 5 ingredients in a large bowl; stir well with a whisk. Add beans, tomato, avocado, onions, and jalapeno; toss well. Cover and chill 2 hours. Serve over salad greens.

Nutritional Information

Calories:112 (17% from fat)

Fat:2.1g (sat 0.4g,mono 1g,poly 0.4g)

Protein:6.8g

Carbohydrate:18.3g

Fiber:4.2g

Cholesterol:0.0mg

Iron:2.3mg

Sodium:320mg

Calcium46mg

Pack the cucumber-yogurt dressing in a separate container to serve with the sandwiches. Vegetable crudités such as bell pepper wedges and carrot or celery sticks will round out the meal. You can substitute fresh baby spinach for the arugula, if desired.

Yield

4 servings (serving size: 1 filled pita half)

Ingredients

• 1/4  cup  minced red onion
• 1  tablespoon  Dijon mustard
• 1  teaspoon  ground cumin
• 1/2  teaspoon  paprika
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  salt
• 1  (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1  (1-ounce) slice whole wheat bread, torn into pieces
• 1  large egg
• 1  large egg white
• 1 1/2  tablespoons  olive oil
• 2  (6-inch) whole wheat pitas, split
• 1  cup  arugula
• 1/2  cup  Cucumber-Yogurt Dressing <- you need that recipe too for the dressing just click!!!

Preparation

Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).

Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.

Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.

Note: Nutritional analysis includes Cucumber-Yogurt Dressing.

Nutritional Information

Calories: 280 (30% from fat)

Fat: 9.4g (sat 1.2g,mono 5g,poly 2.2g)

Protein: 11.4g

Carbohydrate: 40.1g

Fiber: 7.3g

Cholesterol: 53mg

Iron: 3.3mg

Sodium: 592mg

Calcium: 81mg

Yield

12 servings (serving size: 1 samosa and about 2 tablespoons marmalade)

Ingredients

• Marmalade:
• 2  tablespoons  pine nuts
• 2  cups  coarsely chopped plum (about 3)
• 2  tablespoons  chopped shallots
• 1 1/2  teaspoons  olive oil
• 1 1/2  teaspoons  butter
• 2  medium tomatoes, quartered (about 1 pound)
• 1  garlic clove, chopped
• 1  tablespoon  sugar
• 1/2  teaspoon  harissa
• 1  thyme sprig
• 1  (2-inch) piece vanilla bean
• 1/2  teaspoon  chopped fresh basil
• 1/4  teaspoon  salt
• Filling:
• Cooking spray
• 1/2  cup  thinly sliced yellow onion
• 1  pound  Yukon gold potatoes, peeled and cut into 1/4-inch cubes (about 3 cups)
• 1/2  cup  chopped carrot
• 2 1/2  teaspoons  red curry paste
• 1  garlic clove, minced
• 1  cup  water
• 1/3  cup  light coconut milk
• 2  teaspoons  fresh lime juice
• 1/4  teaspoon  salt
• Dough:
• 1  teaspoon  ground turmeric
• 1/2  teaspoon  ground ginger
• 1/2  teaspoon  ground cinnamon
• 6.75  ounces  all-purpose flour (about 1 1/2 cups)
• 1/2  teaspoon  salt
• 1/4  teaspoon  baking soda
• 1/4  cup  hot water
• 6  tablespoons  fresh lemon juice
• 7  teaspoons  peanut oil, divided

Preparation

1. To prepare marmalade, place pine nuts in a saucepan over medium heat; cook 2 minutes or until fragrant and golden, stirring often. Add plum, shallots, olive oil, butter, tomatoes, and garlic; bring to a simmer, and cook 30 minutes, stirring often. Stir in sugar, harissa, thyme, and vanilla bean. Simmer 20 minutes or until thick. Remove from heat; cover and let stand 30 minutes. Discard thyme sprig and vanilla bean; stir in basil and 1/4 teaspoon salt.

2. To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and potatoes to pan; sauté 5 minutes or until onion is tender. Reduce heat to low. Add carrot, curry paste, and garlic to pan; cook 5 minutes, stirring occasionally. Add 1 cup water and coconut milk; bring to a simmer. Cook 15 minutes or until liquid almost evaporates and potatoes are tender. Stir in lime juice and 1/4 teaspoon salt. Transfer to a bowl; cool. Partially mash potato mixture with a fork.

3. To prepare dough, combine turmeric, ginger, and cinnamon in a skillet over medium-high heat. Cook 30 seconds or until fragrant, stirring constantly. Transfer to a plate; cool.

4. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, toasted spices, 1/2 teaspoon salt, and baking soda in a food processor; pulse to combine. Combine 1/4 cup hot water, lemon juice, and 1 tablespoon peanut oil in a bowl. Add the hot water mixture through food chute with food processor on, and process until dough forms a ball. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rest 15 minutes.

5. Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), roll on a lightly floured surface to a 4-inch circle. Place 2 tablespoons filling in the center of each dough circle. Moisten edges of dough with water; fold dough over filling to make a half moon. Crimp edges with a fork to seal. Repeat with remaining 11 dough portions and filling to form 12 samosas.

6. Heat 2 teaspoons peanut oil in a large skillet over medium-high heat. Add 6 samosas to pan; cook 3 minutes or until golden brown. Turn and cook 3 minutes or until golden brown. Transfer to a paper towel–lined plate. Repeat procedure with remaining 2 teaspoons peanut oil and remaining 6 samosas. Serve with Plum and Tomato Marmalade.

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Personal thoughts on this recipie:

THIS TOOK FOREVER TO MAKE. I am no ways experienced with making dough like this it was very crumbly and wasn’t very easy to work with. Everything else turned out great. Once made it was pretty delicous… only do this on a weekend when you have an afternoon to kill!