CORN,BEAN SALAD

Dressing:

2 Tbls Lime Juice

1 Tbls Evoo

Salt to taste

Roasted corn (in fry pan is fine)

Blk beans

Red Pepper, diced

Red onion, diced

Cilantro, chopped

Feta Cheese, crumbled

Optional: ground Cumin

RED WINE SPAGHETTI (or linguine)(discovered this in the 2020 pandemic)

I decided to do something with one of the 30 or so 'mystery' bottles of red wine that Meg and Tommy made while they were still in their apartment in Killeen (8 or 9 years ago). It doesn't look very appetizing, but man, oh, man it packs a tasty punch. A bottle of red wine gets cooked down to a glossy, butter sauce that stains the pasta and adds phenomenal flavor!! 

Combine 5-6 cloves Garlic (minced) and 3 Tbsp oil to a warm Dutch oven or other heavy pot over medium; add red pepper flakes and 2 Tbsp butter; cook, stirring occasionally, until garlic is fragrant, about 3 min. Add a whole bottle of dry red (Sangiovese-based wine) increase heat to medium-high and bring to a boil. Cook, uncovered, until reduced by 2/3 (20-25 minutes) season with salt. Meanwhile cook 1 1b. of spaghetti or linguine to almost al dente and add to sauce when done. Stir well. YUM!!

WHITE CHILI

1 1b. Ground Turkey breast

1 med onion, diced

1 teas. Coriander

1 teas. Cumin

Salt

2 cans (15-16 oz) Navy or small white beans, rinsed & drained

1 can (13-14 chicken broth)

1 pkg, frozen white corn

1 (4 oz) chopped mild green peppers

2 tbls cayenne pepper sauce

*Cook ground Turkey breast

*Add onion, cook til softened

*add spices

* meanwhile, in small bowl, mash half the beans, set aside

*add mashed and unwashed beans, chicken broth, corn, and green chilis

*heat to boiling over med-hi heat, stir in pepper sauce.

CLASSIC MARINARA.. Lidia Bastianich

1 28-oz can San Marzano tomatoes

1/4 cup EVOO

7 garlic cloves, peeled & slivered

Pinch of crushed red pepper flakes

1 teas salt

1 large fresh basil (or 1/4 teas dried oregano)

1.Pour tomatoes in large bowl and crush with your hands. Pour 1 cup water into can, slosh around to get juices, reserve. 

2.Use a large skillet, not a deep pot. (A skillet allows the water to evaporate quickly, so the tomatoes are just cooked through as the sauce becomes thick.)

Heat skillet over medium heat, heat the oil. When it's hot, add garlic.

3.As soon as garlic is sizzling, add the tomatoes, then the reserved water. Add red pepper flakes, oregano if using, and salt. Stir.

4.place basil sprig, including stem, on the surface. Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a dep orange, about 15 minutes.  Discard basil.

YIELDS 3 1/2 cups, enough for a pound of pasta.

TIME: 25 minutes