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Rachael Ray's Non-profit Organization Yum-o!
YUM-O! empowers kids and their families to develop healthy relationships with food and cooking.
Recipes
Lemon and Rosemary Chicken with Spring Onions, Rice Pilaf with Artichokes and Pine Nuts
Say hello to springtime with this delightful, wholesome meal!
Serves 4
Spicy Sesame-Soy Soba and Sliced Steak
Far Eastern flavors add an exotic touch to tender steak and noodles.
Serves 4
Crispy Fish Sticks
This catch of the day is reading for dipping!
Serves 4
Easy Boneless Roast Lamb with Roasted Potatoes and Tomatoes
This is the easiest ever (and super delicious!) lamb supper – it can even be prepared as a make-ahead meal!
Serves 8
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:
- 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.
- 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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™ and © 2007 - 2013 Ray Marks Co. LLC. All rights reserved.
™ and © 2007 - 2013 Ray Marks Co. LLC. All rights reserved.
