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Recipes from YOU, Website Readers
These recipes have been contributed from readers like you. If you have a favorite or crowd pleasing recipe, please email us and we will post it on this page.
Glazed Lemon Almond Pound Cake
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Posole is comfort food at its very best….comforting, satisfying and full of flavor. The word 'Posole' is derived from the Nahuatl word 'potzolli'. The recipe for this stew has been handed down from generation to generation since pre-Columbian times. It is a very traditional dish of Mexico and the Southwest United States. Chuck has adapted the recipe for fat and salt content and more user friendly cooking techniques, like using the crock-pot.
This recipe was sent to us by our friend in Texas, Chuck Coleman, R.D., L.D. Adapted from the Border Cookbook, C.A. Jamison and B. Jamison, The Harvard Common Press: 1995; 239.
Ingredients: 
1 tablespoon canola oil
1 lb. pork shoulder roast [Boston Butt], boned and trimmed of all visible fat
and cut into ¾ inch cubes, dry the meat on paper towels
2 large onions, chopped
2 packets Goya ham seasoning or 1 tablespoon ham stock base
8 cloves garlic, minced
8 cups chicken stock
1 tablespoon dried Mexican oregano
2 bay leaves
1 teaspoon dried thyme leaves
1 tablespoon pure ground chili powder (Ancho or New Mexican chiles)
4 cups canned, Mexican-style hominy, drained and rinsed
Preparation:
Warm the oil in a large, heavy skillet over medium heat. Add pork, onions, garlic and ham seasoning and sauté until the meat is lightly browned, about 10 minutes. Heat the stock in a large crock-pot on high. Add the pork mixture, oregano, bay leaves, thyme and chili powder. Reduce heat to low and simmer, covered for 2 hours or until the pork is tender. Add more hot stock if needed to keep the mixture soupy. Add hominy and continue to simmer another ½ hour.
Variations: substitute Gebhardt’s Chili Powder for the pure ground chili powder for a Texas twist on this classic New Mexican dish. Add one chipotle chili with the other herbs for a spicy and smoky twist to the dish.
Garnish: Lime wedges, sliced green onion tops, chopped fresh cilantro, and julienne red radish
Serve: Ladle into bowls and garnish. Serve with warm corn tortillas.
A versatile salad made with healthy veggies and brown rice. It can be served hot or cold. It's always a crown pleaser! If you wish to spice it up a little more, add extra lime juice.
This recipe was sent to us by our friend in Rhode Island, Elaine R. Cwynar, M.Ed, CCP. Adapted from from Vegetarian Times, June 2008, Easy Entertaining, p.58
Ingredients:
1 cup brown rice, dry
3 cups water
1 teaspoon cumin seeds
1 each garlic clove
1/2 teaspoon sea salt
1 cup bell peppers, chopped
16 oz Pigeon beans, cooked
12 oz tomatoes, chopped
4 oz Ají dulce peppers, chopped
8 oz corn kernels, fresh
6 oz scallions, chopped
2 oz lime juice, fresh
3 tablespoons olive oil
2 oz sunflower seeds, unsalted
6 oz canadian bacon, chopped
2 oz Manzanilla olives
black pepper, to taste
Preparation:
1. In a pan, combine garlic, water, salt, and brown rice. Cover and bring to a simmer for 25 minutes, or until rice is done. (Remember, brown rice takes a little longer to cook than white rice)
2. Remove pan from heat, fluff the rice.
3. Add peppers, beans, tomato, ají dulce peppers, corn, and scallions to rice. Toss well to combine.
4. In a bowl, whisk lime juice and olive oil. Toss into rice and mix lightly.
5. Fold in Canadian bacon and olives.
6. Season with black pepper.
7. Serve on lettuce as a warm or cold salad.
Nutrient Analysis per serving: 206 calories 25 carbohydrates, 4.71g fiber, 10g protein, 8.5 total fat, 1.3 saturated fat
Brown Rice & Chicken - Arroz Integral con Pollo
This traditional Latin dish is great for dinner parties and get-togethers year-round. It's easy to make, it feeds even the hungriest of crowds, and the flavors blend so well that you can customize it to suit your specific tastes. Add habanero peppers for a spicy kick that will warm a cold winter night, mix in fresh diced tomatoes or cooked corn cut from leftover ears in the summer and fall, or serve with a sprinkle of low fat cheddar cheese and fresh chives on top. Best of all, making this dish with brown rice gives it the added bonus of whole grain goodness!
This recipe was sent to us by our friend at the Whole Grains Council, Kara Berinni 
Ingredients:
2 1/2 to 3 lb. boneless skinless chicken breasts, cut into 4 pieces
2 tbsp. extra virgin olive oil
1 1/2 cup brown rice
1 cup onion, chopped
2 cloves garlic, minced
3 cups low sodium chicken broth
1 (14 oz.) can no salt added diced tomatoes, undrained
1 tsp. salt
1/4 tsp. pepper
1 cup frozen peas or mixed frozen peas & corn
1 (2 oz.) can whole pimentos, cut in strips
Preparation:
1. In 12-inch skillet, brown chicken in hot oil for about 15 minutes.
2. Remove chicken from pan. With the remaining drippings in the pan cook rice, onions and garlic until the rice browns and the onions are translucent.
3. Add chicken broth, undrained tomatoes, salt and pepper. Bring to boiling, stir well.
4. Arrange chicken on top of rice mixture. Cover and simmer for 45 to 50 minutes or until rice is tender.
5. Add peas; cover and cook for 5 minutes more. Garnish with pimento strips.
The word 'Salpicón' has different meanings in each Latin American country. In Mexico, it refers to a dish made with loads of vegetables and some shredded meat, fish, or chicken. For this recipe, to cut down on prep-time, Owen uses store bought rotisserie chicken.
This recipe was sent to us by our friend in Texas, Owen M. Cardenas
Ingredients:
2 cups rotisserie chicken, shredded or cubed
1 ripe avocado, cubed
2 tablespoons extra virgin olive oil
4 limes, juiced
2 cucumbers, diced
1/2 red onion, diced
5 lettuce leaves, left whole
2 tomatoes, chopped
1 chipotle peppers in adobo sauce, chopped (reserve 3 tablespoons adobo sauce)
salt, to taste
tostadas or tortilla chips
Preparation:
1. Shred rotisserie chicken and set aside.
2. In a bowl, combine avocado, cucumbers, red onion, and tomatoes. Be gentle as to not bruise the vegetables.
3. In a smaller bowl, whisk together lime juice, extra virgin olive oil, chipotle pepper/adobo sauce, and salt.
4. Add lime juice mixture and chicken to vegetable mixture. Combine well so that everything is coated with dressing.
5. To serve, take 1 lettuce leave and place on plate. Spoon chicken/vegetable mixture onto the lettuce leaf.
6. Serve at room temperature with tostadas or tortilla chips.
This is a protein-packed cold salad that keeps in the fridge for 2-3 days. It’s good as a meal or as 
a side dish. Buen Provecho!
This recipe was sent to us by cooking diva Sara Fionna Talcott
Ingredients:
2 cans black beans, well rinsed
4 cups of cooked and cooled brown rice
2 cans of corn, drained, or 12 oz bag of frozen corn, thawed
1 small jar roasted red peppers, chopped (fire roasted are nice)
1 red onion, minced
3 cups chopped fresh tomatoes
2 ripe avocados, peeled and chopped
1 bunch fresh cilantro, stems removed, leaves chopped
¾ cup lime juice (from about 5-6 limes)
2 tablespoon honey
½ teaspoon Ground cumin
1 teaspoon Chile powder
Dash of cayenne (optional)
Salt and pepper, to taste
Preparation:
1. In a small bowl, whisk together lime juice, honey, cumin, chile powder, and cayenne, if using. Set aside.
2. In a large bowl, stir together the bean, rice, and corn. Next, stir in the onion, red peppers, and cilantro.
3. Drizzle lime-honey-spice mixture over what is in now in the large bowl. Stir to coat evenly, and add salt and pepper to taste.
4. Add tomatoes and avocados last, folding in gently as to no crush them.
Best if made a couple hours ahead so that flavors can blend. The lime juice keeps the avocado from turning brown.
Glazed Lemon Almond Pound Cake
Mrs. Baer is the mother of Sara Baer-Sinnott, Oldways VP. Mrs. Baer has been nice enough to send this delicious pound cake to our office on two occasions. The lovely scent of lemon coupled with the delicious almond flavors make this recipe an Oldways staff favorite.
This recipe was sent to us by the lovely and talented chef, Mrs. Norma Baer.
Ingredients:
(for pound cake)
1 cup blanched almonds
1 cup sugar
1 cup unsalted butter, softened
4 large eggs
1 tablespoon grated lemon zest
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup lemon juice
(for glaze)
1/4 cup lemon juice
2 cup confectioners sugar
Preparation:
(for pound cake)
1. In a food processor, finely grind the almonds and sugar.
2. In a large bowl of an electric mixer, cream the butter; at the same time, slowly add the almond mixture to the mixer. Mix until light and fluffy.
3. Add eggs, one at a time, beating well until after each addition. Add lemon zest.
4. In separate bowl, sift the flour, baking powder, and salt; add to butter mixture alternating with lemon juice (tip: start and end with flour mixture).
5. Pour the batter into a buttered and floured 9 inch round pan and bake cake in the middle of a preheated 350 degree oven for 50 minutes. Test with a toothpick to see if center of cake is fully cooked.
6. Let cool on a rack in the pan for 10 minutes, turn out onto rack and let cool completely.
(for glaze)
1. In a bowl pour lemon juice, sift in sugar (gradually), whisking until smooth. Pour glaze over top of cake, smooth with spatula, letting some of glaze drip down the side and let cake stand for 1 hour, until glaze hardens.