Bean and Corn Peppers
(Serves 4)Bring beans to a boil and cook for 2 minutes. Cover, remove from heat and set aside for 1 hour.
1/3 cup dry navy beans
3 cups water
Drain and rinse beans. Cover with 3 cups of fresh water. Bring to a boil, reduce to medium heat and cook for 1 hour. Drain.
Mix beans, celery, corn and cheese.
1/3 cup diced celery
1 ear of corn, cooked and cut off the cob
1 reduced fat cheddar cheese stick, shredded
1/4 cup mozzarella cheese, shredded
Stuff peppers with bean and corn mix.
4-6 peppers, seeded
Brush peppers with oil. Place in baking dish.
1 teaspoon olive oil
Squeeze juice over peppers. Add wedges to pan.
2 limes, 1 juiced and 1 cut in wedges
Bake at 400 F. for 20-25 minutes.
The plum cobbler recipe was inspired by Rachael Ray.
(Serves 6)6 plums, pitted and wedges
In saucepan, bring wine, brown sugar, and orange peel to a boil. Simmer until liquid is reduced to 1/2 cup. Remove orange peel.
1 6 oz. bottle White Zinfandel
2 tablespoon brown sugar
Juice from 1 orange
2-inch strip orange peel
Stir cornstarch into sauce.
1 tablespoon plus 1 teaspoon cornstarch
Pour sauce over cut plums.
Place in greased baking dish. (I use an olive oil spray)
Mix flours, sugar and baking powder.
1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
2 tablespoon sugar
1 1/2 teaspoon baking powder
Stir milk and orange zest into dry ingredients.
3/4 cup skim milk
1 1/2 teaspoon orange zest
Spoon batter over plums.
Bake at 400 F. for 35-40 minutes.