Virtual Recipe Swap for New York Homeowners

“I made this Butternut Squash Pasta recipe 2 times, a week apart because it was so good and easy! Enjoy!”

– Annie, Einsidler Management, Inc. Staff

– Debra, Resident from Brooklyn

Ingredients

• 1 tbsp olive oil
• 1 medium red onion, chopped
• 1 medium sweet potato, peeled and cut into 1/2 in. cubes
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• salt
• black pepper
• 4 garlic cloves
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp cayenne pepper
• 2 tsp unsweetened cocoa powder
• ¼ tsp ground cinnamon
• 1 large (28 oz) diced tomatoes with their juices
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans
• 2 cups vegetable broth

Suggested Garnishes

• sour cream
• grated cheese
• thinly sliced green onions
• chopped cilantro

Instructions

1. Heat pan with olive oil.
2. Sauté onions, sweet potatoes, and peppers for 3-5 minutes.
3. Add garlic, spices and liquid ingredients. Cook for 45 minutes to 1 hour.

– Debra, Resident from Brooklyn

Ingredients

• 2 medium sweet potatoes, microwaved until tender
• 1 15-ounce can of black beans, drained
• 1 pound frozen spinach, thawed and drained
• ¼ cup salsa
• 8 corn tortillas
• 1 15 ounce can of enchilada sauce
• ½ cup cheddar cheese, shredded

Instructions

1. Preheat oven to 400℉.
2. Dice the cooked sweet potatoes and add them to a large bowl with black beans, spinach, and salsa.
3. Divide mixture evenly between tortillas and roll them up seam-side down in a baking dish.
4. Pour enchilada sauce over the top and sprinkle with shredded cheese.
5. Place baking dish in the oven and bake until heated through and cheese is melted (about 20 minutes).

“Start with good quality chop meat 80/20…not too lean. Grate in fresh gouda cheese and add Cholula hot sauce to your liking. Mix those together so that all the ingredients are distributed evenly. If you want to get more creative grate in fresh garlic or onion, then cook the burgers and enjoy!”

– Ronni, Einsidler Management, Inc. Staff

“Everyone loves this recipe – young and old. Great side dish.”

– Mike, Resident from East Meadow

Ingredients

• canola oil
• 24 ounces of Tostitos chunky medium salsa
• 16 ounces measured of rice (NOT Minute rice)
• 20 ounces of chicken broth
• ¼ cup of minced garlic
• 1 ½ cups of broadly sliced onions
• 2 cups cilantro
• 1 chicken cube
• 1 can of ripe olives black (cut into 2 or 3 pieces each)
• 1 cup of jalapeño peppers diced small
• 1 ½ cup of green peppers 1 cup of scallions 1 cup slivered almonds

Instructions

1. Heat the oil.
2. Brown the rice.
3. Add the onions.
4. Add garlic.
5. Simmer for 5 or 6 minutes.
6. Add the broth and salsa.
7. Add jalapeño peppers.
8. Cook open for about 5 to 6 minutes.
9. Add cilantro.
10. Cover and simmer for 20 minutes. Then, add Scallions, olives, almonds at the very end and mix them in.

“The entire family loves my mom’s corn pudding. Enoy the cholesterol!”

– Ronni, Einsidler Management, Inc. Staff

Ingredients

• 1 regular size can of cream corn
• 1 regular size can of regular corn
• Small container of sour cream
• I stick of salted butter
• 1 box Jiffy muffin mix
• 2 eggs

Instructions

Mix all together bake in casserole 350 for one hour.

“This is an easy recipe that is delicious with espresso, coffee, or tea. The recipe makes many cookies to share with family and friends, or save them in the freezer. They defrost like fresh. Enjoy!” 

– Josephine, Resident from Baldwin

Yield: About 4 dozen cookies

Ingredients

• 3 eggs
• 1 cup sugar
• 1 cup vegetable oil
• 1 cup milk
• 5 tsps baking powder
• 5 cups flour
• 2 tsps of vanilla extract
• Pinch of salt

Instructions

1. Preheat oven at 350°F.
2. Mix together the eggs, sugar, vegetable oil, and milk.
3. Add baking powder.
4. Add the flour (slowly) and mix well.
5. Add the vanilla extract and a pinch of salt.
6. Bake at 350 for 15-20 minutes, depending on your oven. Check on the cookies so that you do not burn the bottom of the cookies–they should be golden brown. If the cookies are too light on top, broil for a few seconds to get the desired golden color.

“Try Ina Garten’s Shortbread Cookies! I mixed in rainbow nonpareils for a little pop of color and made these heart shaped. The best part is that they don’t require a ton of ingredients!”

– Dana, Einsidler Management, Inc. Staff