Akkara Balls

* 1 cup black eyed beans
* salt to taste
* 1/4 tsp black pepper
* Oil for deep frying

Soak the blackeyed beans overnight. Next day, if any water is left in the soaked beans, drain it.

Now, in a blender, grind the beans with salt to taste and black pepper until beans become like a paste. Grind till there it is a thick paste but still bit coarse. Add liile water if needed to make paste. Now heat oil in frying pan.

When oil is hot, scoop one spoonful of paste into oil, repeat until there is no space for more scoops. Turn occasionally and remove from oil when brownish in color. Ready to serve with chutney or tomato ketchup.

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Pasta Salad-Vegetarian

Ingredients:

• 1/2 c uncooked red kidney beans* OR 15 oz can cooked beans - drain & rinse well
• 1/2 c uncooked garbanzo beans* OR 15 oz can cooked beans - drain & rinse well
• *If you want to cook your own beans, see the directions below
• 2 celery stalks, trimmed & sliced thin on the diagonal
• 2 small carrots peeled and sliced thin on the diagonal
• 1 cup sliced green beans
• 1/2 red or green pepper, sliced in thin strips
• 1 Tblsp olive oil
• 1 Tblsp minced fresh ginger
• 2 cloves garlic, minced
• 1/4 c minced fresh parsley
• 1/2 cup pitted greek or regular olives
• 1/2 cup canned artichoke hearts, quartered
• Lacto-Veg Option: 1/4 - 1/2 c. diced feta cheese

Dressing Ingredients:

• 1/3 cup olive oil
• Juice of 2 lemons
• 2 tsp dried basil leaf OR 2 Tbslp fresh minced
• 1 tsp dried marjoram leaf OR 1 Tblsp fresh minced
• 1 tsp dried thyme leaf OR 1 Tblsp fresh minced
• 1 tsp salt or to taste
• 1 tsp ground black pepper or to taste

Pasta Salad Directions:

1. Put 6 qts water on to boil, add pasta & salt, cook al dente, drain and rinse with cold water, set aside to cool
2. Heat 1 Tblsp oil in large frying pan on medium-low
3. Prep the veggies
4. Add the garlic and ginger to the oil and sauté 5 minutes
5. Turn up the heat to med-high, add the carrot, celery, beans & pepper
6. Sauté another 5 minutes
7. Turn heat to low, cover and cook another five minutes
8. Add the veggies to the pasta
9. Drain and rinse the beans, then add to pasta
10. Add the parsley, olives, artichoke hearts, and dressing
11. Lacto-veg: Add crumbled feta cheese if desired at this point (I assure you it isn't necessary)
12. Mix well, adjust seasonings to taste, cover and chill for later, or devour immediately

Bean Cooking Directions:

1. Soak beans 8 hours. Use hot water & change several times to cut soaking time to 2-4 hours
2. Drain & rinse the soaked beans, cover with cold water to cover & bring to a boil
3. Boil ten minutes & skim the foam
4. Cover & simmer for 1 - 2 hours, until falling-apart tender

Note: Double the amount of beans to cook extra, to freeze for future recipes. Using a pressure cooker greatly reduces cooking time, but don't omit the soaking! Cook black beans & garbanzo beans separately!

Fried Bologna Sandwich Recipe

Fried Bologna Sandwich Recipe

10 min | 5 min prep

SERVES 1

* 2 slices white bread
* 1-2 slice bologna (depending on preference)
* 1/8 teaspoon oil
* 1 slice American cheese
* 1 tablespoon mustard

1. Put oil in a frying pan and heat to med. high.
2. Put slit in bologna from middle to all the way through the end.
3. Put bologna in heated oil.
4. Brown both sides.
5. Add cheese to top while last side is browning.
6. Spread mustard on both sides of bread.
7. Add bologna between slices and gobble it up!

Cajun Shrimp Omelet

Nutritional Info

* Fat: 3.6g
* Carbohydrates: 13.2g
* Calories: 195.5
* Protein: 29.0g

Ingredients
Egg whites from 3 eggs
1 cup mushrooms
2 tbsp chopped onions
1/3 cup shredded reduced fat cheddar cheese
3 large cooked shrimp
1/2 cup fresh spinach
2 cloves garlic pressed
1-4 tsps creole seasoning

Directions

Cook the shrimp separately and cut into smaller pieces.

In a sauce pan, using fat free cooking spray, cook the onions, garlic, and mushrooms to taste (I like mine mushy). Add the spinach until it wilts. Remove from heat.
Generously coat the bottom of an omelet pan (you can use a 6-8" skillet as long as the sides are not straight) with cooking spray and heat. Add the egg whites.
Once the edges begin to turn white, add your onion/mushroom/spinach mix to one half of the pan. Add shrimp, cheese, and as much creole seasoning as you like.
Cook on medium for 1-3 minutes, running a rubber scraper around the sides frequently to keep from sticking.

Flip closed, sprinkle with creole seasoning, and serve.

Number of Servings: 1