Friday, January 20, 2017

Nicole's Cooking "Farewell" Party

"Thanks for the wonderful cooking party on Friday. The cooking was simple, fun and tasty! Everyone had a fabulous time."
C. H., Lexington, Massachusetts

"We had a great time learning to cook the recipes with you! Everyone loved all the food we prepared! Thanks again and a big thanks to Ching for hosting such a fun party again!"
Nicole L., Lexington, Massachusetts

Sunday, January 15, 2017

Simple Chickpea Salad

15½ oz can chickpeas (garbanzos), drained
2 stalks celery, chopped
1/2 small onion, diced
2 medium tomatoes, diced
1 to 2 cloves garlic, finely minced

Place in a bowl.
2 to 3 T olive oil
2 T wine vinegar
Oregano, to taste
Salt, to taste
Freshly ground black pepper, to taste

Whisk together dressing ingredients and pour over salad mixture. Refrigerate for a few hours or overnight, stirring occasionally..

Hint: Other beans may be substituted for the chickpeas.

Sunday, January 1, 2017

Southwestern Barley Bake

1 lb ground beef, turkey or chicken
1 medium onion, diced
15 oz tomato sauce
1 C water
1/2 C barley
1/4 C olives, sliced (optional)
1/2 tsp sugar
1 tsp chili powder
1 C Cheddar cheese, shredded

● Avocado slices
● Sliced olives
● Chopped tomatoes

In a fry pan, sauté ground beef, turkey or chicken with onion until onion is soft. Drain. Add tomato sauce, water, barley, olives, sugar and chili powder. Pour into a greased 7”x11” baking pan. Cover tightly with foil. Bake at 350° for 50 to 55 minutes, or until barley is tender. Sprinkle with cheese. Cover and let stand for 2 to 3 minutes, or until cheese is melted. Sprinkle with garnishes, if desired.
don’t have time to make this bread when your bananas are overripe, peel and freeze them for a later date. Before using, defrost and discard most of the accumulated banana juices.