Veggie Party

Earlier this week, we had an afternoon party for family spending a few months this winter in Florida. Everyone enjoyed the opportunity to be together, if only for a few hours. And the food was wonderful, as it often is when everyone brings something. We always appreciate it when people make an effort to bring food that we can eat. One of my sisters-in-law brought this appealing platter of vegetables and two hummus dips, one spicy and one mild. And we got to keep the leftovers, which became several meals.



The first day, I roasted the leftover pepper and onion slices in a non-stick roasting pan in a 350 degree oven, stirring them a few times to help them brown evenly. Wrapped in a fat-free flour tortilla with refried beans and salsa and served with fresh Florida corn, another quick and easy meal was ready with very little effort. The refried beans are mostly canned, but with flavor greatly enhanced with the adaptations in the recipe below.

Refried Beans

1 small onion, minced
1 garlic clove, pressed
1/2 cup water
1 jalapeno pepper, minced
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can fat-free refried beans

In a medium saucepan over medium heat, simmer the onion, garlic, and jalapeno in the water for a few minutes until the onion is soft. Mash the pinto beans with a potato masher or a wooden spoon, leaving some of the beans whole. Stir the mashed pinto beans and the refried beans into the vegetable mixture until well mixed. Cook until heated throughout.

The next day, I revived the cucumber slices by soaking them in 1/2 cup water and 1/2 cup of apple cider vinegar for 20 minutes and then drained off the liquid. The cucumber slices with the remaining broccoli pieces, baby carrots, and hummus became an appetizer we ate before dinner.