Black Bean, Corn, Quinoa Salad

2 cups cooked quinoa
1/2 cup diced red onion
1 cup corn
1 (15 ounce) can black beans, drained
1/4 cup chopped cilantro
1 large tomato, diced (I remove the seeds and juicy stuff)
1/2 cup fresh lime juice, or to taste
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp cayenne pepper
3/4 tsp coarse salt (or 1/2 tsp table salt)
black pepper to taste

In a large salad bowl, mix together red onion, corn, black beans, cilantro, tomato; lightly stir in the quinoa. In small bowl, whisk together lime juice, red wine vinegar, olive oil, and spices. Season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

This is my own version of a salad I found online. I've made significant enough changes that I can call it my own. The cayenne adds a nice kick!

Swiss Cheese 'n Onion Quiche

3 tablespoons butter, softened, divided

1 (9 inch) unbaked pastry shell

1 large onion, chopped

2 cups shredded Swiss cheese

1 tablespoon all-purpose flour

3 eggs

1 cup half-and-half cream

1/4 teaspoon salt

Spread 1 tablespoon butter over bottom of pastry shell; set aside. In a skillet, saute onion in remaining butter until tender. Spread in pastry shell. Toss Swiss cheese with flour; sprinkle over onion. In a bowl, whisk the eggs, cream and salt. Pour evenly over cheese.

Bake, uncovered, at 400 degrees F for 10 minutes. Reduce heat to 325 degrees F; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

From allrecipes.com

Pasta e Fagoli

From Dom DeLuise's book Eat This: It Will Make You Feel Better

2 garlic cloves, minced
2 TBSP olive oil
1 8-ounce can tomato sauce
1 cup water (I just measure this in the tomato sauce can)
1 16-ounce can cannellini beans (or any beans you want)
1/2 pound ditalini or elbow macaroni, cooked al dente (or any pasta you want)
1/4 cup chopped, fresh parsley for garnish
freshly grated Parmesan cheese to taste for garnish
hot pepper flakes (optional)

In sauce pan, fry garlic gently in oil until golden brown. Add tomato sauce and water; simmer for 10 minutes. Add beans, cook 5 minutes more. (My boys don't like beans, so I blend the water, the tomato sauce, and the drained beans in the blender to make the whole thing smooth.)

Add pasta; stir gently, continue to simmer until flavors have assimilated. If it gets too thick, add a little more water. Sprinkle with parsley, grated cheese and hot pepper flakes, if desired.

Serve immediately, or pasta will absorb all the liquid. DeLuise suggests serving with Italian bread, which he loves to dip in the sauce.

Aloo Matar Rasedaar (Potato and Pea Curry)

5 TBSP oil (I use about 2)
1 medium onion, chopped
2 cloves garlic, minced
2 whole cloves
2 bay leaves
1 (1-inch) piece cinnamon stick
1 tsp garam masala (an Indian spice blend)
1 tsp chili powder (I just use 1/4 tsp cayenne and call it good)
1/2 tsp turmeric
1/2 tsp ground coriander
1 can diced tomatoes, with juice
sea salt, to taste
2 medium potatoes, diced
1/2 cup frozen peas
chopped cilantro to garnish

Heat oil in saucepan and fry onion and garlic over medium heat until translucent. Add the cloves, bay leaves and cinnamon and stir fry another 2 minutes.

Add garam masala, chili powder, turmeric, coriander, tomatoes, and salt and mix well. Add the potatoes and peas; bring to a boil.

Lower the heat, cover the pan and simmer gently for about 15 minutes until the vegetables are done. Garnish with cilantro and serve with hot rice.

Prep time: 10 minutes, Cook time: 25 minutes. Serves 4

Carrot Raita

2/3 cup plain yogurt
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon cumin seeds
2 carrots, coarsely shredded
2 scallions, white and tender green parts only, thinly sliced
1 tablespoon finely chopped cilantro leaves (leave out if you don't like cilantro)
Salt
Cayenne pepper

Spoon the yogurt into a coffee filter set in a strainer and let stand until slightly thickened, about 10 minutes. Transfer the yogurt to a medium bowl.

Meanwhile, heat the olive oil in a small skillet. Add the garlic and cumin seeds and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the carrots and scallions and cook, stirring, until just heated through. Add the carrot mixture and the cilantro to the drained yogurt and season with salt and cayenne. Serve the raita warm, at room temperature or chilled.

From Food and Wine

Lincoln Town Car of Burritos

Posted by Susan in the Boonies on SL
Bean Burritos
Gourmet Today Cookbook
Makes 6 burritos


Full of beans, pepper Jack, and one of our very favorite condiments - quick Mexican pickled onions - these burritos are outrageously good. Panfrying melts the cheese and crisps the outside of the tortillas.

For Pickled Onions

2 c. water
3 T. red wine vinegar
2 T. sugar
1 medium red onion, halved lengthwise and thinly sliced crosswise

For Bean Filling

3 T. vegetable oil
5 garlic cloves, finely chopped
1 t. ground cumin
1/2 t. salt
1/4 t. freshly ground black pepper
2 14 to 15 oz. cans pinto or black beans, rinsed and drained
1/3 c. water
3 scallions, finely chopped

For Assembling and Cooking Burritos:

6 (8- to 10-inch) flour tortillas
2 c. coarsely grated pepper Jack cheese (about 8 oz.)
1/3 c. finely choped fresh cilantro
1 1/2 T. vegetable oil

Accompaniments: salsa and sour cream

Prepare the Onions:
Bring water, vinegar, sugar, and salt to a boil in a 1 qt. heavy saucepan. Add onion and simmer, uncovered, until crisp-tender, about 3 minutes. Drain and cool to room temperature.

Make the Bean Filling:
Heat oil in a 12-inch skillet over moderate heat until hot but not smoking. Add garlic, cumin, salt, and pepper and cook, stirring until garlic is golden, about 1 minute. Stir in beans, coarsely mashing them with a potato masher or a large fork until combined. Add water and scallions and cook, stirring, until most of water ins absorbed, about 5 minutes. Remove from heat.

Assemble the Burritos:
Spread one sixth of bean filling across middle of 1 tortilla, leaving a 1" border at either end. Sprinkle with 1/3 c. cheese, 1 heaping T. pickled onions, and scant 1 T. cilantro. Fold ends of tortilla over filling, then roll up tightly, enclosing filling. Transfer seam side down to a plate and assemble 5 more burritos in same manner.

Cook the Burritos:
Heat 1 1/2 t. oil in a 10- to 11-inch cast-iron or other heavy skillet over moderately high heat until hot but not smoking. Add 2 burritos, seam side down and fry until lightly browned on underside, 1 to 2 minutes. Using tongs or a spatula, turn over and fry until golden, 1 to 2 minutes more. Transfer to paper towels to drain briefly, then transfer to a platter and cover loosely with foil to keep warm. Fry remaining 4 burritos in 2 batches in remaining oil in same manner.

Serve with salsa and sour cream.

Egg Croquettes

From Dom DeLuise's Eat This, It Will Make You Feel Better

4 eggs, beaten together
1/2 cup bread crumbs
1/2 cup grated cheese
1/4 cup chopped parsley
3 Tbs olive oil
1 small onion, chopped
1 -2 garlic cloves, chopped
1 8 oz can tomato sauce
1/2 cup water
1 cup peas (frozen or canned or fresh)
1 cup of rice cooked in 2 cups of chicken broth

Heat the oil in a frying pan and start the onion and garlic cooking over medium low heat while you mix the eggs, bread crumbs, cheese and parsley in a bowl. When the onion and garlic are soft, add the tomato sauce, water and peas. Bring to a boil then reduce to a simmer.

Meanwhile start the rice cooking. Bring the chicken broth to a boil, then stir in the rice, reduce the heat to low, cover and simmer for 25 minutes.

Use a soup spoon to drop the egg “dumplings” or croquettes into the simmering sauce. Drop them around the pan so they are not touching. Do not stir them! Cover and cook over low heat 25-30 minutes.

Serve the croquettes and sauce over the cooked rice.

Serves 4.

Black Bean and Couscous Salad

1 cup uncooked couscous
1 1/4 cup broth (chicken or vegetable)
3 TBSP olive oil
2 TBSP fresh lime juice
1 tsp red wine vinegar
1/2 tsp cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup fresh cilantro or flat Italian parsley
1 cup frozen corn, thawed
2 cans black beans, rinsed and drained
salt and pepper to taste

Bring broth to boil in a 2 qt or larger sauce pan and stir in couscous. Cover pot and remove from heat. Let stand for 5 minutes.

In a large bowl, whisk together the olive oil, lime juice, vinegar, and cumin. Add green onions, red pepper, cilantro, corn and black beans. Toss to coat.

Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve. Keeps well in the frig for a couple of days.

Taco Style Lentils and Rice

From Hillbillyhousewife.com. My boys actually will eat lentils when I serve them this way!

3/4 cup dry lentils
3/4 cup brown rice
4 cups tap water
4 beef bouillon cubes
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder

In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, topped with a little cheddar cheese if desired. Or you can use it to fill burritos or tacos instead.

If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. Our favorite way to eat it is as a taco filling. If you are having a busy day and don’t have time to cook this on the stove, it can cook in the crock pot on low for about 6 to 8 hours instead. I’ve never cooked it on high, so I’m not sure how quickly it would cook that way. I suspect about 3 hours would be enough.

Black Bean and Pumpkin Soup

In a blender, puree
2 cans diced tomatoes with green chilies (Rotel)
1 onion
4 cloves garlic

Pour into a pot and bring to a simmer over medium high heat, adding:
2 tsp cumin
1 tsp chili powder

Stir occasionally until thickened, about 5 minutes. Stir in:

4 cans black beans, rinsed and drained
4 cups chicken broth or vegetable broth
1 29-oz. can pumpkin (NOT pumpkin pie mix)

Bring to a boil and add 1 cup brown rice.

Cover and simmer on low until rice is cooked, about 45 minutes, stirring occasionally. Garnish with lime wedges, cilantro, grated cheese.

Real Tabbooleh

1/2 cup bulgur , fine or medium grain, rinsed under running water and drained
1/3 cup lemon juice (from 2 lemons)
1/3 cup olive oil
Table salt
1/8 teaspoon cayenne pepper
2 cups minced fresh parsley leaves
2 medium tomatoes , halved, seeded, and cut into very small dice
4 medium scallions , green and white parts, minced
2 tablespoons minced fresh mint leaves (or 1 rounded teaspoon dried mint)

Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes,depending on age and type of bulgur.

Mix remaining lemon juice, olive oil, salt to taste and red pepper, if desired. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours. Serve.

African Sweet Potato Stew with Red Beans

2 teaspoons olive oil
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds)
1 1/2 cups cooked small red beans
1 1/2 cups vegetable broth
1 cup chopped red bell pepper
1/2 cup water
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (4.5-ounce) can chopped green chiles, drained
3 tablespoons creamy peanut butter
3 tablespoons chopped dry-roasted peanuts
6 lime wedges

Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.
Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.

From Cooking Light magazine

Arabian Squash Casserole

4 c. acorn squash, cooked and mashed
1 TBSP olive oil
1 1/2 c. onion
1 tsp salt
2 small bell peppers, diced
4-5 cloves garlic, minced
black pepper and cayenne pepper to taste
1 1/2 c. plain yogurt
1 c. feta, crumbled
sunflower seeds

Saute onions in oil for 5 minutes; add salt and bell peppers and saute add'l 5 minutes. Add garlic, black pepper and cayenne. Stir in squash, yogurt and feta.

Place in a greased 9x9 pan; sprinkle on sunflower seeds. Bake, uncovered, at 375 degrees for about 25 minutes.

Fried Cabbage and Potatoes, Indian Style

3 TBSP oil
1 medium onion, chopped
1 tsp mustard seeds
4 large potatoes, unpeeled, cut in 1/2-inch dice
8 cups coarsely shredded cabbage (about 1 1/4 lbs)
1 tsp minced fresh ginger or 1/4 tsp ginger powder
1/2 tsp cumin
1/2 tsp tumeric
1/2 tsp cayenne
1 1/2 tsp salt
1 tomato, chopped (or 1/2 c. salsa if you don't have a tomato)
juice of 1 lemon

Heat oil in large, heavy skillet and saute onion with mustard seeds until the seeds pop.

Add potatoes to skillet and cook, stirring occasionally, for about 5 minutes. Add cabbage, spices, and salt. Stir to mix evenly and cook, uncovered, about 25 minutes, stirring occasionally until vegetables are tender and golden. Pay close attention during the last 5 to 10 minutes to prevent overcooking. Just before serving, stir in tomato and lemon juice.

Serves 6-8 as one of several selections or 3-4 if you are a poor student eating nothing but this and chapati for dinner. May be held a while and reheated, if necessary. Add tomato and lemon, however, just before serving.

From American Wholefoods Cuisine.

Three-Bean Dal

Dal makhani is made with three kinds of dried beans and takes too long to cook for most nights--this recipe is much easier! I put the spices together in a small bowl while the beans are simmering so that I don't have to do all that measuring in a hurry at the end.

1/2 cup dried yellow split peas, picked over and rinsed
3 cups water
1 tsp tumeric
1 15oz can black beans, drained and rinsed
1 15 oz can kidney or other red beans, drained and rinsed
salt
2 tbsp corn oil (I used butter, thereby un-veganizing it)
1 med yellow onion, chopped
1 lg garlic clove, minced
2 tsp peeled and minced fresh ginger (I buy it in a jar and keep the jar in the frig)
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne (use 1/4 tsp if you don't want it as spicy)
1/4 tsp ground cardamom
1 14.5 oz can diced tomatoes, drained and finely chopped (I used 1 8oz can tomato sauce)
2 TBSP cilantro, chopped

Place the split peas and water in a large saucepan. Bring to boil; add tumeric. Reduce heat and simmer, partially covered, for 20 minutes. Add the black and red beans, season with salt to taste, and simmer, uncovered, until the sauce thickens and the beans are very soft--about 20 minutes.

Heat the corn oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and ginger and cook about 30 seconds. Add the cumin coriander, cayenne, cardamom, and tomatoes, stirring constantly for about 30 seconds. Pour the contents of the skillet over the simmering bean mixture and stir well to combine. Taste and adjust seasonings.

Serve hot, garnished with the cilantro. Serves 6.

Recipe from The Vegan Planet

Vegetable Curry

1/2 medium-sized (4oz) eggplant cut into ¾in x 1/2 in sticks
2 small carrots (4oz), peeled and cut into ¾in x 1/2 in sticks
1 cup peas
1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (4oz), peeled and cut into ¾in x 1/2 in sticks
1/2 cup freshly grated coconut (I used unsweetened, dry coconut)
4 fresh hot green chillies
2 tbsp white poppy seeds (I skipped these)
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green cilantro

How to make vegetarian curry:

* Place the eggplant, carrots, peas, French beans and potato in a medium-sized saucepan. Add 1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegetables are just tender.
* Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 5fl oz water and grind to a fine paste. Set aside.
* When the vegetables are cooked, add the spice paste and another 5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh cilantro.

Recipe from Indianfoodforever.com

Spicy Rice and Kale

From: Bon Appétit, February 1999

2 1/4 cups canned low-salt chicken broth or vegetable broth
1 1/2 teaspoons Creole or Cajun seasoning
1 cup converted white rice
4 ounces kale (about 1/2 large bunch), stems and ribs removed, leaves coarsely chopped (2 cups
packed)

Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale and bring to
boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.

Serves 4.

Sesame Noodles/Peanut Butter Pasta

1/3 c peanut butter
2 TBSP sesame oil
2 TBSP soy sauce
1/2 tsp cayenne (or to taste--1/2 tsp makes it pretty spicy!)
1/2 tsp sugar
1 lg clove garlic, minced
1 TBSP rice wine vinegar, or other vinegar
1/2 tsp minced fresh ginger

Mix all together and let sit--4 hours is good, but less is ok. Toss with 8-12 oz of hot cooked pasta--either Chinese noodles or thin spaghetti.

Cannellini Beans with Sauteed Kale

From The Mediterranean Vegan Kitchen

2 TBSP olive oil
1 lg onion, diced
2 large cloves garlic, minced
1 lb. kale, stems removed and coarsely chopped
2 cans cannellini beans, rinsed and drained
1/4 tsp sage
1/4 tsp oregano
Pinch cayenne pepper, or to taste
Salt and freshly ground black pepper, to taste

In large skillet, heat oil over medium heat. Saute onion and garlic until onion is translucent. Add kale, tossing and stirring until wilted and bright green, 2-4 minutes. Reduce heat to medium-low and add beans, sage, oregano, cayenne, salt & pepper. Cook, stirring often, until heated through.

I use less olive oil at the beginning and drizzle a little extra on at the end. Good with a splash of balsamic vinegar too.

Snobby Joes

From Ahn in Tx on the Sonlight Forums

1 c. uncooked lentils
4 c. water
1 TBSP olive oil
1 medium yellow onion, chopped fine
1 green pepper, diced
3 cloves garlic, minced
3 TBSP chili powder
2 tsp oregano
1 tsp salt
8 oz tomato sauce
1/4 c. tomato paste
2-3 TBSP maple syrup
1 TBSP prepared yellow mustard
4-6 Kaiser rolls

Boil lentils in water, simmer 20 minutes. Drain & set aside.

Saute onion, pepper, and garlic in olive oil. Stir in cooked lentils, chili powder, oregano, and salt. Add tomato sauce and tomato paste. Cook for about 10 minutes. Add maple syrup to taste and yellow mustard. Heat through. Turn off heat and let pot sit for 10 minutes to let the flavors meld. Eat open-faced on toasted Kaiser rolls.