Fajitas and Corn Tortillas (Gluten-free)

In an iron pan, saute 1# sirloin tip, thinly sliced or 1# cooked chicken, along with one large organic onion sliced thin.  Salt well and pepper (if you like) and cook until onions are tender.  While the meat and onions cook, chop organic lettuce, avocado, and tomato.  Once the meat is perfectly cooked, serve with warm corn tortillas, salsa and refried beans.  Enjoy!
  

Fagiolini Di Sant' Anna (St. Anna Beans)

When I visited Tuscany, I was served platters of chopped romaine drizzled in olive oil and plates of green beans, salted and drizzled with olive oil.  They were delicious in their simplicity. Here is a recipe I found for Italian Green Beans

3 tablespoons extra virgin olive oil
3 garlic cloves, chopped
2 lbs. green beans (Chinese long beans if you can get them)
10 oz. plum tomatoes, peeled and chopped
Sea salt & fresh ground pepper

In a large skillet, saute garlic in olive oil.  Once translucent, add green beans and tomatoes. Salt and pepper to taste. Lower the heat and cook until beans are tender (about 15 min.).


 

Frijoles Charros

1 to 2 onions, minced
2 Tbl Olive oil
3 C cooked pinto beans
4 to 6 slices bacon, minced
½ cup chorizo or Italian sausage
1 16 oz. can tomatoes, drained and chopped
6 serrano chilies, minced, or to taste
1 Tbl. cumin
salt to taste

Saute onions in olive oil until tender.  Add beans and cook over medium heat 5 minutes,
stirring occasionally.  In another pan, fry bacon and chorizo. Drain off fat and add beans 

and tomatoes, chilies and spices. Heat thoroughly.

Dip (White Bean)

I was remembering the other day the dips my mother made.  It was a main party course: clam dip and onion dip with Lay's Potato Chips.  Mom mixed French Onion Soup mix into sour cream, voila--dip.  Then there was the clam dip--canned clams and sour cream--not sure what else she added.  Now I like bean dip--no sour cream for me.


WHITE BEAN DIP WITH ROASTED GARLIC

Roast one head of garlic drizzled in olive oil for 15 minutes at 400 degrees.  Cool and peel and place in blender along with:

1/2 c. Italian parsley, chopped & packed

1 small piece lemon peel

1 can cannellini beans (16 oz.) rinsed and drained

3 Tbl. fresh lemon juice

1 Tbl. olive oil

1/4 tsp. salt

Process until smooth. 

Serve with lovely vegetables: pea pods, carrots, celery, red pepper and if you want, potato chips.