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Cooking potatoes
Butter, margarine, or seasoned olive oil
Cheese (or soy cheese)
Other optional toppings
such bacon or sausage-like crumbles (ex- Morningstar brand), chili, sliced green onion, steamed broccoli, sautéed vegetables,
etc.
* Slit or poke washed potatoes with fork or knife. Microwave (or bake) potatoes until
soft (10-15 min approx depending on size, amount, etc). Quarter with knife. Scoop out excess leaving a shell and skin (approx
¼ in) and place skin-side down on baking sheet. Spoon or brush potato skin shells with melted butter or olive oil. Top with
cheese and any other optional toppings. Bake at 400 degrees until cheese is melted and bubbling.
From Apple's Kitchen
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Pre-packaged croissant dough (makes 6-8 croissants) (or other preferred dough)
Veggie dip (pre-made
or other favorite), I prefer a dill dip here
Various vegetables diced, shredded, sliced, etc. (Such as shredded carrots,
diced red onion, sliced mushrooms, broccoli, cauliflower, etc.)
Shredded cheese (4-8 oz depending on preferences)
* Roll out croissant dough to make one whole crust. Bake at temp indicated in package. Then let cool.
*
Spoon layer of vegetable dip onto baked and cooled crust. Sprinkle and layer vegetables and cheese. Cut. Enjoy.
From Apple's Kitchen
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onion (prefer a good red), about 1/2, finely sliced (or however prefer)
garlic (1-2 cloves), diced
oil (to sauté)
cooked brown rice (instant 1 c. uncooked to 1 c. boiling water)
frozen corn (or
fresh), about 1-2 c.
1 can black beans (sometimes I use spiced ones, depending on what I have on hand)
1
can tomato sauce (and variety)
salt and pepper to taste
favorite spices (typically: hot pepper flakes,
parley, chili spice, smokey Tabasco hot sauce as well as optional cumin, cilantro, or whatever else on hand)
* In separate pan or microwave prepare rice. (You could use a plain white rice or whatever you have on hand,
but I almost always use brown rice in my recipes.) In skillet add oil and sauté onion slices & garlic (sometimes I had
sliced mushrooms too if I have them on hand). I add a touch of water here as the oil cooks to help cut oil use without cutting
cooking liquid. I add the frozen corn right in after the onion and garlic have cooked down and started to caramelize as well
as pepper flakes and touches of any other seasoning here as I like to layer the spices in as I add ingredients. (I either
use store-bought frozen corn or the kind we freeze during the summer when fresh corn is everywhere.) Let the corn start to
cook through and mix with the cooking liquids (add a touch of water here if needed), then add black beans, cooking everything
through. Season to taste. Add rice; mix thoroughly, then tomato sauce. Season as needed and let everything cook together and
thicken. Serve warm with corn chips or tortillas and any preferred toppings. (Ideas for topping or sides include: black olives,
shredded cheese, salsa, sour cream, jalapeño slices, or whatever you love.)
* I make a big pan and freeze whatever
I don't eat. It is great leftover for lunches, snack, or to share. (When I have taken it work for lunch it makes people sit
up, asking what is I have and what smells so good.) I love mine spicy with a nice kick, but spices can be adjusted per preference.
Yummy!!!
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