Corn and Black Bean Salad

There are two versions of this recipe...the original version, and the one I make. I'll give you both recipes for the olive lovers out there. :)

My recipe:

• 1 can corn (or equivalent frozen corn)
• 1 can black beans, drained and rinsed
• 2 ripe avocados, diced
• 2-3 green onions, sliced (or a little red onion, diced)
• 2 roma tomatoes, diced
• 2 T. red wine vinegar
• 1 T. olive oil
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/8. tsp. pepper
• a splash of lime juice
• a little cilantro cut up, to taste

Mix everything together. Chill. Serve with chips either cold or at room temp. (When I make it with frozen corn, I usually just put the corn straight into the salad from the freezer, but you can thaw it first too.)

My friend Betsy's recipe (that I modified to make my own)

• 1 can corn
• 1 can black beans, drained and rinsed
• 1 can sliced black olives
• 2 ripe avocados, diced
• 2-3 green onions, sliced
• 2 roma tomatoes, diced
• 2 T. red wine vinegar
• 1 T. olive oil
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/8 tsp. pepper
• 4 shakes Tabasco sauce

Mix everything together. Chill. Serve with chips either cold or at room temp.

Hummus

• 1 can white beans
• 1 can garbanzo beans
• 2 T. - 1/4 c. olive oil*
• 4-6 T. water*
• 1/4 c. tahini (ground sesame seeds)
• 2-3 garlic cloves
• 1 tsp. cumin
• 1/2 tsp. sea salt or kosher salt
• a splash (or more) of lemon juice (optional)
  

In a food processor (or blender), mix the beans, oil and water. Add remaining ingredients and mix.

*The original recipe calls for 1/4 c. olive oil. You can cut down the olive oil to cut down on the fat/calories by doing 2 T. olive oil and water to still make it fluffy. Start out by adding 4 T. of water to see what the consistency is like - add more if needed. If you use 1/4 c. olive oil, you don't need to add the water. (I actually usually add more water because I like it that way. :) )

--A couple notes. I usually cook the beans from dry (instead of using cans), so I use 1 1/2 c. cooked beans per can called for in the recipe. Also, I always just use regular salt, not kosher or sea salt. And when I don't have tahini on hand, I add a spoonful of peanut butter to replace the tahini. Also, I found that when I make it in my blender, I need to add more water to keep my blender from overheating.

Two-Bean Tamale Pie (Better Homes and Gardens)

This turned out really yummy--even Simon said I could make it again :) I put 3/4 of a cornbread recipe on top (a full recipe normally fits in an 8x8 or 7x11 pan), which ended up being pretty thick so you may want to adapt the thickness to your preference.

Makes: 6 servings Yield: 6 main-dish servings
Prep: 25 mins Bake: 400°F 25 mins

Ingredients
1 cup chopped green sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon cooking oil
1 15 ounce can kidney beans or black beans, rinsed, drained, and slightly mashed
1 15 ounce can pinto beans, rinsed, drained, and slightly mashed
1 6 ounce can vegetable juice (2/3 cup)
1 4 ounce can diced green chile peppers, undrained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 8 1/2 ounce package corn muffin mix
1/2 cup shredded cheddar cheese (2 ounces)
1/4 cup snipped fresh cilantro or parsley

Directions
1. Grease a 2-quart square baking dish or 10-inch quiche dish; set aside.
2. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable juice, chile peppers, chili powder, and cumin; heat through. Spoon bean mixture into the prepared dish.
3. Prepare corn muffin mix according to package directions. Add cheese and cilantro to muffin mix, stirring just until combined. Spoon cornbread mixture evenly over top of bean mixture. Bake, uncovered, in a 400 degree F oven about 25 minutes or until golden. If desired, serve with salsa and sour cream.

Spaghetti with Braised Kale

from Bon Appetit, October 2009

1 pound lacinato kale, large center ribs and stems removed, cut crosswise into 1/2-inch slices
3 T. olive oil, divided
1 medium onion, finely chopped (about 1 1/2 cups)
8 large garlic cloves, thinly sliced
1/2 pound spaghetti
2 tsp. fresh lemon juice
Finely grated Parmesan cheese

Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 2 T. olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 T. olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.

Pesto Pasta with Roasted Tomatoes and Mushrooms

Recipe from "Our Best Bites" cook book (a similar recipe can be found at ourbestbites.com)

1/2 lb Farfalle/Bowtie Pasta (that's 1/2 a 16oz box or a little over 3 cups dry pasta)
1/2 cup Pesto
1 pint cherry or grape tomatoes
8oz mushrooms (about 3 C sliced)
3T pine nuts
Parmesan cheese
extra virgin olive oil
kosher salt
black pepper

Preheat oven to 425.

1.  Place a large stock pot of water on the stove and bring to a boil.
2.  Remove stems from mushrooms and slice.  Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil (3-4 T should do it)  toss with your fingers making sure everything is coated and then lightly sprinkle with kosher salt and pepper.  Cook in the pre-heated oven for 12-15 minutes.  You can tell the tomatoes are ready when the skins start to split. Don't overcook them or they'll be mush!

3.  When water comes to a boil add a little salt and the pasta. 

4.  Toast pinenuts:  Place nuts in a dry skillet on med heat.  Stir constantly.  They will start to turn glossy which means the oils are releasing.  Then they'll start to brown.  (have you checked your pasta?  go check your pasta)  Let them get golden brown and then remove them from the pan to cool.  It should take about 7-10 minutes total.

5.  Your pasta should be done, drain it if you haven't already.

6. Tomatoes and mushrooms should be done about now, take them out of the oven.

Put it all together!  Place pasta in a large bowl and combine with as much pesto as you need.  Place tomatoes and mushrooms on top and sprinkle on lots of fresh parmesan cheese.  Sprinkle pine nuts on top and serve.

Serves 4-6.  4 generous main dish servings and 6 we're-having-other-stuff-with-it servings.

Tomatillo Chicken Soup

Makes: 4 to 6 servings

Prep: 30 minsSlow Cook: 6 hrs to 7 hrs(low ) or 3 to 3-1/2 hours (high)

ingredients

• 6
  medium tomatillos, husks removed and rinsed
• 1 1/2
  pounds skinless, boneless chicken breast halves
• 1
  32 ounce box chicken broth
• 1
  medium green sweet pepper, chopped
• 1
  medium red or yellow onion, chopped
• 1
  4 ounce can diced green chiles
• 2
  tablespoons snipped fresh cilantro or flat-leaf parsley
• 1
  fresh jalapeno pepper, seeded and minced*
• 1
  tablespoon ground cumin
• 1
  tablespoon lime juice
• 2
  teaspoons chili powder
• 2
  cloves garlic, minced
• 1
  teaspoon salt
• 1
  teaspoon ground black pepper
• Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeno peppers, snipped fresh cilantro, and/or tortilla chips (optional)

directions

1.Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth.

In a small amount of olive oil saute onion, garlic, peppers, chilis, and chopped tomatillos with cumin, chili powder, salt, and pepper until tender.  In a 3-1/2- or 4-quart slow cooker combine pureed tomatillos, chicken, broth, sautéed mixture, cilantro or parsley, and lime juice.

2.Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. If desired, top with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.

from the test kitchen

• Note *Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Adapted by Rachel from a recipe published in Better Homes & Gardens.

Cranberry Marshmallow Salad

Ingredients:
1 lb. frozen cranberries, crushed
4 medium apples, ground
1 small can crushed pineapples, drained
1 cup (I use a lot more!) heavy cream, whipped
1 lb. mini marshmallows
1 cup chopped nuts (I use walnuts)
1 1/2 cup sugar

Cooking Directions:
Mix sugar and cranberries. Let set 1/2 hour. Mix remaining ingredients.