Dinner Ideas from Our Home to Yours

I’ve been having some fun in the kitchen and thought I’d share some of the recipes. 🙂
Pictured here is:
Leek and Potato Soup (with spinach).
Stir-Fried Carrots, Sugar Snap Peas, Red Peppers (and optional Black Beans)
Stir-Fried Rice with Portabella Mushrooms and Spinach
Refried Beans with Salsa and Chips (featuring our salsa!)

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Leek and Potato Soup: https://homegrowngainesville.wordpress.com/2010/09/07/leek-and-potato-soup-portabellas-optional/

Stir-Fried Carrots, Sugar Snap Peas and Red Peppers are a great side dish or entree starter. You can add chicken, beef, tofu or beans to complete the dish/meal.
1. You’ll need 3 carrots, half pound peas, and one red pepper. Cut the carrots and pepper as desired.
2. Stir fry them in oil of choice and garlic if desired.
3. Add protein source if desired when veggies are almost tender.
4. Remove from heat before veggies are entirely soft to avoid over cooking and bring out it’s gentle and sweet natural flavors.
5. Serve (with a skip in your step and a smile on your face)!

Stir-Fried Rice with Portabella Mushrooms and Spinach
You will need cooked brown rice, 1 onion chopped, 2 garlic clovers, 1 or 2 portabella mushrooms (chopped), and 5 oz. of baby spinach
1. Saute onion, garlic and mushrooms in oil of choice.
2. When onions are translucent, add rice and stir on med.-high heat.
3. When rice is fully heated through stir in spinach and remove from heat. Allow spinach to warm in rice before serving.
4. Enjoy!
Note, toasted almonds would be fabulous in this dish!!

Refried Beans with Salsa
1. You will need 2 cans of pinto beans, drained or equal amounts of soaked and cooked dry pinto beans, 1 onion (diced), 2 garlic cloves, 4 tbsp of your favorite salsa.
2. Saute the garlic and onion in oil of choice until translucent.
3. Add pinto beans and stir on med-high heat until heated through and starting to thicken a bit.
4. Stir in the salsa and remove from heat. 
5. Serve with chips, cheese, salsa, guacamole, etc.


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