Relaxing on a Sunday Afternoon @ CW’s

Just imagine a cool Sunday afternoon, pulling up to the table to have a delicious and 
decadent Sunday dinner.  Basil Pesto Roasted Cornish Hens, with a side of Pinto Beans with a healthy twist over a bed of Jasmine Rice and crisp side dish of Mixed Vegetables.

 

This wonderful dinner experience is brought to you by CW's Cafe Today.  Enjoy !!

Basil Pesto Roasted Cornish Hens

(4) Cornish Hens with back bone removed

(1) cup Basil Pesto

Roast hens @400 degrees for 1 hour and use the cooking juices from the hens to make a wonderful gravy.

Pinto Beans With A Healthy Twist

(1) cup dry beans = 3 cups cooked beans 

(2) tbsp Olive Oil

(1/2) cup diced onions and 4 cloves of garlic minced.

(3) cups of low sodium chicken broth

Salt and pepper to taste. 

 

In large pan ( about 3 -5 quart) add olive oil, onions, and garlic.  Saute until onions and garlic are tender.  Then add 3 cups of chicken broth and bring to a boil.  Then reduce heat and let simmer for about 2 hours.

  Dried Bean Cooking Guide

1/3 cup dry beans =1 cup cooked beans

1/2 cup dry beans =1 1/2 cups cooked beans

2/3 cup dry beans =2 cup cooked beans

1 cup dry beans =3 cups cooked beans

2 cups (1 pound) dry beans =6 cups cooked beans

 

Jasmine Rice

(1) cup of Jasmine Rice

(3/4) cup of water

1/2 teaspoon of salt

 

Place rice in Rice Cooker, add water and salt.  Follow directions given for your Rice Cooker.  If you do not have a rice cooker, then follow package directions for cooking rice stove top.

  

Mixed Vegetables

 (1) Package of frozen mixed veggies (about 16 oz's)

(3/4) Chicken Broth - low sodium 

 

In medium sauce pan, add chicken broth and bring to a boil.  Then add veggies, season with salt and pepper to taste. Steam until veggies are tender.  Remove from heat and let stand.