See what Chef Joey’s cookin’ up for our CECELIA readers!
Text, recipes and photos by Chef Joey
And if you buy bags of dried beans, you can feed plenty of people for less than $5!
Take red, cannelli or navy beans and chick peas
Mix them together
In a separate bowl mix:
¼ cup oil
3 tablespoons of vinegar
salt and pepper
1 clove diced garlic
1 teaspoon of sugar
Mix and pour over the beans.
This is the part where you can have fun! If you like onions, add these: Vidalia works great for summer!
Add chopped anything you want: radishes, lettuce, carrots, scallions, tomatoes etc. It’s your cooking show! The beans are all the protein you need, and the rest is a fun extra.
Another great summertime dish …
Take a large onion and sautee it till soft
– add a couple cloves of chopped garlic and a large can of white beans, juice included.
Now add 1 cup chopped grape tomatoes and let it simmer until tomatoes are soft.
KISS food: Keep It Simple and Savory!
Salt and pepper and top it over pasta or rice.
How about a healthy pilaf?
Instead of using pasta, where everyone is gluten-free, add a cup of quinoa instead.
Sautee the quinoa in some butter until brown.
Add to your water usually double the amount of rice and quinoa. So, if I have 1 cup rice ½ cup quinoa I would use 3 cups water.
Add a bouillon packet to the water. Boil. Add rice and browned quinoa. Cover and reduce to simmer.
Check it after 15 minutes and fluff with a fork.
For a kick, add a teaspoon of curry to the water before you add the rice.
Here is another trick! If you have leftover pilaf, chill it, add a homemade dressing (see above) or add some Italian dressing. Add black olives, chick peas …
… scallions, chopped tomatoes and parsley. Voila! You’ve got a gluten-free Mediterranean salad. Go ahead! Add feta!
InCity Yum Yums
By Chef Joey
1/4 cup olive oil
2 potatoes, peeled
4 slices bacon
2 slices cooked ham, diced
1/2 onion, thinly sliced
1/2 red bell pepper, sliced
1/4 teaspoon Spanish seasoning – Adobo or Saizon work great!
Slice edges off of potatoes so that potatoes are roughly square; thinly slice.
Heat olive oil in medium skillet over medium heat. Add potatoes and lightly fry. Remove potatoes with a slotted spoon and set aside.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. Remove from heat.
Beat together eggs and Spanish seasoning. Pour eggs into skillet with vegetables. Add bacon and potatoes. Cook over medium heat, without stirring until bottom begins to brown.
Turn omelet over and allow both sides to brown. Serve warm. or let set to room temp for a great snack – this can be cut into little squares when cooled for a fun app!