I'll share my recipe, if you'll share yours, March 30, 2012

12 years ago

Creamy Avocado and White Bean Wrap

From EatingWell

White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce. Serve with tortilla chips, salsa and cervesa.

4 servings

Ingredients

2 tablespoons cider vinegar

1 tablespoon canola oil

2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)

1/4 teaspoon salt

2 cups shredded red cabbage

1 medium carrot, shredded

1/4 cup chopped fresh cilantro

1 15-ounce can white beans, rinsed

1 ripe avocado

1/2 cup shredded sharp Cheddar cheese

2 tablespoons minced red onion

4 8- to 10-inch whole-wheat wraps, or tortillas

Preparation

Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.

Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.

To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Tips & Notes

Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeÃ¯Â¿Â½os packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer.

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Comments (8)

patti43
12 years ago
HOMEMADE RANCH DRESSING (Baked Bree)

1 cup sour cream
1/2 cup buttermilk
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 teaspoon apple cider vinegar
Pinch cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup flat leaf parsley, chopped
2 tablespoons fresh dill, chopped
1 tablespoons fresh chive, chopped

Mix together the sour cream, buttermilk, garlic, Worcestershire, vinegar, cayenne, salt, and pepper. Add the fresh herbs. Stir well. Check for seasoning. If the dressing is too thick, thin it with a little more buttermilk. Put in a jar, and keep in the fridge, it should keep for about a week. It just tastes better and better as it chills.
Jasdip
12 years ago
This was in our local paper last nite, and I tore out the recipe.

Rotini Guacamole Pasta Salad

2 1/2 cups whole-wheat rotini pasta
1 avocado, peeled and pitted
1/2 cup fat-free or light sour cream
2 tbsp seeded and chopped jalapeno pepper
1 tbsp lime juice
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp salt and pepper
1 clove garlic, minced
1 cup black beans, drained and rinsed
1 cup corn kernels, thawed
1 cup seeded, chopped tomato
1 cup chopped red pepper
1/2 cup thinly sliced green onion
1/2 cup shredded cheddar cheese

Cook rotini. Drain and rinse under cold running water until cool. Drain well and set aside.

Mash avocado with a fork until smooth. Blend avocado with sour cream, jalapeno, lime juice, chili powder, cumin, salt
pepper and garlic until well combined. Taste and adjust seasonings as needed.

Toss rotini with beans, corn, tomato, red pepper and avocado mixture until coated evenly. Sprinkle with green onions and cheese before serving.

TIP: If making ahead, prepare salad mixture and all of the dressing except the avocado. For brightest colour, add ovocado to dressing at the last minute and toss just before serving.

To thaw the frozen corn, place the kernels in the colander before draining the hot pasta.
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glenda_al
12 years ago
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1 cup sugar
3 tablespoons baking cocoa
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1/4 teaspoon salt
1 cup sour cream
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glenda_al
12 years ago
More, more, we want MORE recipes~
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12 years ago
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2 cloves garlic, minced
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2 teaspoons tequila
3 tablespoons fresh chopped cilantro
1/4 teaspoon ground red pepper
1/4 teaspoon salt
4 bamboo skewers, soaked in water for 20 minutes

1.Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro,
red pepper, and salt in a bowl; toss to combine; refrigerate 30
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2.Preheat an outdoor grill for high heat and lightly oil grate. Drain
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skewers.
3.Cook on preheated grill until the shrimp turn pink, 2 to 3 minutes
per side.

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User
12 years ago
I know it't late but Ijust found this one and it looks good. Just in time for Easter too.

Pineapple Spoonbread

20-oz pineapple, crushed
1/2 cup sugar
1/4 cup butter
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4 eggs
7-9 bread slices, cubed

Preheat oven to 350 degrees.Cream butter and eggs,. Add pineapple and other ingredients. Bake in greased dish 45-60 mins.

yields 6 servings
glenda_al
12 years ago
trixietx, what do you serve with your shrimp?
trixietx
12 years ago
Baked potato, trimmings and salad, maybe another veggie, maybe not! Sometimes baked potato fries and salad.

I'll share my recipe, if you'll share yours, March 30, 2012

Comments (8)

patti43

Jasdip

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