Favorite Recipes This Month (April)

(Carrie) Here are some of the new recipes I've tried this month that Charles and I loved. The recipes are very simple, just how I like them. Enjoy!

Vanilla Nut Pudding

6 tablespoons sugar
2 tablespoons cornstarch
2 cups low-fat milk, divided
1/8 teaspoon salt
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 tablespoons finely chopped pistachios, toasted
1 tablespoon finely chopped blanched almonds, toasted

1. Combine sugar and cornstarch in a medium heavy saucepan. Add 1/2 cup milk; stir with a whisk until well-blended. Add remaining 1 1/2 cups milk and salt; bring to a simmer over medium heat, stirring frequently. Reduce heat to medium-low; cook 9 minutes, stirring frequently.
2. Place egg in a medium bowl. Gradually add hot milk mixture, stirring constantly with a whisk. Return egg mixture to pan; cook over medium-low heat 3 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Pour into a bowl; cover surface with plastic wrap. Cool completely. Uncover and sprinkle with nuts.
Yield: 4 1/2-cup servings


Black Bean Soup

1 tablespoon olive oil
1/2 cups diced celery
1/2 cup minced onion
1/4 cup diced green bell pepper
3 tablespoons chopped carrot
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
2 cups vegetable broth
1 cup water
3 (15-ounce) cans black beans; rinsed and drained

1. Heat oil in a large saucepan over medium heat. Add celery, minced onion, bell pepper and carrot. Cook 10 minutes or until tender, stirring occasionally. Add garlic and the next 4 ingredients (through black pepper); saute 3 minutes. Add broth, water, and beans; bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
2. Place half of soup in a blender, and process until smooth. Pour into a bowl. Repeat procedure with remaining soup.
Yield: 6 1-cup servings

(When I made this soup, I boiled it for too long. The consistency was more like a bean dip, so we used the leftovers in enchiladas and nachos. That ended up being a tasty mistake!)


Buttermilk Pie

1 1/2 cups sugar
1 cup buttermilk
1/2 cup Bisquick
1/3 cup butter or margarine, melted
1 teaspoon vanilla
3 eggs

Grease pie tin. Mix all ingredients and pour into pie tin. Bake 350 degrees for about 30 minutes, or until knife inserted in center comes out clean. Cool five minutes. Serve warm or cold with fresh fruit or caramel sauce and whipped cream. (Charles and I ate this pie cold with fresh strawberries. Delicious!!!)