Southwest Black Bean Salad
This colorful, high fiber, high protein salad makes a great side dish, appetizer served with chips, or lunch served with fresh tortillas. This salad is loaded with antioxidants and is a perfect summer side dish for grilled meat, fish or chicken.
1 (15 oz) can black beans, drained 1 cup frozen corn, thawed or 1/2 cup freeze-dried corn, reconstituted 1 tomato, chopped 1/4 cup red onion, chopped 1 scallion, chopped or green onion 1 Tbsp dried cilantro Salt and fresh pepper Juice of 1 lime 3 Tbsp olive oil 1 small Haas avocado, diced Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving. Serves 12. Return to top Creamed Corn
2 cups frozen corn kernels,
thawed 1 cup heavy cream 1 tsp salt 2 Tbsp sugar 1/4 tsp ground black pepper 2 Tbsp butter 2 Tbsp flour 1 cup whole milk 1/4 cup Parmesan cheese In a skillet over medium heat combine corn, cream, salt, sugar, pepper. Melt butter in separat pan, add flour and cook roux a few minutes, but do not brown. Whisk in milk, then stir into corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, stir in Parmesan cheese until melted. Serve hot. Return to top Refried Beans
3/4 cup Refried Beans Mix
2-1/2 cups boiling water Mix with a whisk until combined. Bring to a boil, reduce heat to low, simmer until thickened. Mixture will thicken more as it cools. Return to top Creamed Peas & Potatoes
2 cups reconstituted potato dices
2 cups reconstituted peas 1/4 cup butter 1/4 cup flour 2 cups reconstituted milk 1/4 cup reconstituted Cheddar cheese, if desired Salt & pepper to taste Boil potatoes until tender. Add peas. Cook for a few more minutes; drain water. Put butter in a saucepan and melt. Add flour to make a paste and cook, stirring without browning. Add milk and stir until thick and smooth. Some cheese may be added, if desired. Add to potatoes and peas. Add salt and pepper. Return to top Peas & Mushrooms
1 cup reconstituted mushrooms
1 tsp minced garlic 4 Tbsp reconstituted butter Dash thyme Salt & pepper to taste 2 cups reconstituted peas Saute mushrooms and garlic in butter until liquid evaporates. Season with thyme, salt and pepper. Add peas and stir to coat. Return to top Green Beans with Fried Onions
2 cups reconstituted green beans
Salt 1 to 2 Tbsp butter 1/4 cup slivered almonds 1/2 cup lemon, juiced Black pepper 1 can Fried Onions Bring 1" of water to a boil in a high-sided saute pan. Add salt and green beans to boiling water and cook until just tender. Add lemon juice, salt and pepper. Top with fried onions. Return to top Oat & Pineapple Salad
Salad:
2 cups cooked oat groats 1 fresh pineapple, chopped 1/2 cup slivered almonds 1/2 cup dried cranberries Handful fresh mint, chopped Dressing: 1/4 cup white vinegar, peach flavored 1/2 Tbsp Xagave 1/4 cup light olive oil Mix all of the salad ingredients together in a large bowl. Stir in dressing to coat. Serve immediately or can be chilled before serving. Return to top |
Homemade Rice-a-Roni
3/4 cup long grain white rice
1/2 cup broken spaghetti or angel hair 1 to 3 Tbsp butter, as desired 2 cups chicken broth 1 tsp chicken base 1 tsp dried parsley flakes 1/2 tsp garlic powder salt and pepper to taste Melt the butter in a pan and saute the rice and pasta until lightly browned. Add the chicken broth, base, parsley and garlic. Add any other seasonings if you would like. Bring to a boil and cover, then reduce heat to low. Cook 15 minutes without lifting lid. After 15 minutes check to see if all liquid has been absorbed and fluff rice with a fork. If the rice is tender but it is still a little wet just let it sit on low with the lid off for a few minutes. NOTE: May substitute 1/4 cup quinoa for 1/4 cup rice. NOTE: Add diced chicken for one-dish meal. Return to top Quinoa Rice-a-Roni
1/4 cup oil
2 Tbsp sugar 1 cup white quinoa 1 cup rice 1 cup pasta, small 1 (28 oz). can chopped tomatoes 1 bunch chopped parsley 1/4 cup dried chopped onion 4 cups chicken stock In large pressure cooker add oil and sugar. Heat until sugar is brown and bubbly. Add quinoa, rice, and pasta. Toast until golden brown. Add remaining ingredients and place lid on cooker. Cook for 6 minutes and let pressure release naturally. NOTE: Add diced chicken for one-dish meal. Return to top Zucchini Parmesan
2 cups reconstituted zucchini slices
2 Tbsp butter Salt & Pepper to taste 2 Tbsp Parmesan cheese Cook zucchini in butter, add seasonings. Cover and cook slowly for 5 minutes. Uncover and cook, turning slices until barely tender, about 5 minutes more. Sprinkle with Parmesan, toss. Return to top Zucchini Corn Fritters
2 cups flour
1 Tbsp baking powder 1/2 tsp cumin 1/2 cup sugar 1/2 tsp salt 1/2 tsp pepper 2 eggs, beaten 1 cup reconstituted milk 1/4 cup reconstituted butter 2 cup reconstituted zucchini, shredded 1-1/2 cup reconstituted corn 1 cup reconstituted Cheddar cheese Oil for frying In a large bowl, stir together flour, baking powder, cumin, sugar, salt and pepper. In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. stir in zucchini, corn, and cheese; mix well. Heat oil in a skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towel, serve hot. Return to top Zucchini Corn Saute
1 Tbsp olive oil
3 cups reconstituted zucchini slices 1/2 cup chopped red onion 1-1/2 cup reconstituted corn 1 cup reconstituted tomato chunks 1/2 tsp thyme 1/8 tsp crushed red pepper Salt & pepper to taste Heat olive oil in large skillet over medium-high heat. Add zucchini, onion, corn, tomato chunks, thyme, and crushed red pepper. Cook, stirring occasionally for 4 to 5 minutes or until vegetables are tender. Season with salt and pepper. Return to top Creole Corn Casserole
1-1/4 cup reconstituted onion
1/4 cup reconstituted green peppers 1/4 cup butter 2 cups reconstituted corn 1 cup reconstituted tomato chunks Salt & Pepper to taste Cheese, if desired Saute onion and pepper in butter until tender. Add corn and tomatoes. Add seasoning to taste. top with cheese and bake until cheese melts. Return to top Corn & Tomato Sauté
This recipe can easily be modified to suit your tastes. You can add in any fresh herbs you have on hand, such as .parsley, thyme or tarragon.
2 cups frozen corn kernels 1/2 Tbsp unsalted butter 1/2 Tbsp olive oil 1/2 cup minced shallots 3/4 tsp kosher salt 2 cups chopped ripe tomatoes or halved cherry tomatoes 1 Tbsp chopped fresh basil Place corn kernels in colander and rinse to remove ice crystals. While corn is draining, heat the butter and olive oil in a medium non-stick skillet, over medium-high heat. Add in the shallots and cook until they soften, about 2 minutes. Stir in the drained corn kernels and salt. Continue to cook until the corn is heated through and begins to brown slightly, about 5 to 7 minutes. Remove the pan from heat and stir in tomatoes and basil. Check for seasoning. Add in a bit of kosher salt and freshly ground pepper, if desired. |
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