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You may see these abbreviations in Rach's recipes: GH= grown-up helper helper; EVOO= extra virgin olive oil
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Recipes

Spinach Bowties

Spinach Bowties

Amy A. has a recipe that her kids love and gets them eating their spinach. Read on to learn her secret!

Tex-Mex Lovers Mini Meatloaves

The whole family will fall in love with this complete meal, and kids will have fun helping to shape the meatloaf "hearts."

Serves 4

Romanesco Broccoli, Broccoli or Cauliflower Pasta with Ricotta Cheese

Romanesco Broccoli, Broccoli or Cauliflower Pasta with Ricotta Cheese

A careful blending of cheeses, vegetables and herbs with pasta makes for a warm and wonderful meal.

Serves 4

Vegetarian "Veg-Head" Beans

 
SUBMITTED BY:
Rachael Ray

Try these beans as a side for your favorite southwest or Mexican meal, or as a vegetarian topping option for Rachael's NYC Sizzling Soft Taco with Southwest Roasted Chicken and Corn Relish.

Serves 4

INGREDIENTS:

  • 1/4 cup canola oil  
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 small red onion, finely chopped
  • 1 clove garlic, minced or grated
  • 1 can black beans or kidney beans (15 ounces), drained
  • 1 teaspoon ground cumin (1/3 palmful)
  • Salt and pepper
  • 1 tomato, chopped
  • 2 scallions, finely sliced

DIRECTIONS:

  1. Place a medium size saucepot over medium heat; adding the oil. Add the jalapeño, red onion and garlic and cook for 3-4 minutes, or until slightly tender. Add the beans and cumin and mash together. Season the beans with salt and pepper and mix in the tomato and scallions.
  2. Reduce the heat to low to keep the beans warm, stirring every now and then to keep them from burning. If the beans dry out before you are ready to use them, add a splash of water. 
 


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