Mexican Quinoa Salad

1 cup quinoa, cooked according to package directions, or my directions listed below, and cooled
1 14 oz can black beans, rinsed and drained
1 cup corn, I use frozen and thaw it, but fresh or canned would be fine
1/2 cucumber, chopped
2-3 green onions, chopped
1 handful of cilantro, chopped
2 handfuls grape tomatoes, sliced in half
1 non green bell pepper, or several small, chopped


Dressing:
Substitute any dressing you like or...
1/2 lemon, juiced
1/2 cup olive oil, roughly, or other oil you choose
1 tsp. Dijon mustard
Salt
Pepper
2-3 tsp. honey or sweetener of choice
1-2 tsp. Mexican blend spices, I have a homemade one that includes chili powder, cumin, coriander, oregano, onion powder and garlic powder

Mix dressing ingredients together in a jar and shake vigorously, or make how you would make a vinaigrette. Could also be done in a blender.

To make Salad:
For quinoa, boil 2 cups of water. Add 1 cup quinoa to boiling water. Lower heat to low-med heat. Cover quinoa and simmer for 12 minutes or until liquid is absorbed. Turn off heat, leave covered and let sit for about 5 minutes. Let cool to room temperature or put in fridge to cool.  Mix all of the other ingredients in with the quinoa. Use the dressing to dress the salad.

Herb and Cheese Bread

1 loaf French bread
1/4 cup butter
4 oz. cream cheese, softened
2 TB minced parsley
3 TB fresh thyme or rosemary

Preheat the oven to 400 degrees. Split the bread lengthwise and butter both sides. Mix together remaining ingredients and spread on bread. Put loaf together again, wrap in foil and bake 20 minutes. Slice in large slices.


Submitted by Juli

Iceberg Lettuce with Cucumber Dressing

1 large head iceberg lettuce, chilled
1 large cucumber, peeled seeded and finely chopped (2cups)
1 medium sweet yellow onion, finely chopped (1/2 cup)
4 oz. sour cream
4 oz. plain yogurt
1/4 cup snipped fresh mint
1 TB white wine vinegar
1 tsp. dill seed, crushed
1 tsp. salt
1 tsp. sugar
1/2 tsp. fresh ground black pepper
6 cherry tomatoes

Peel outer leaves from the lettuce. Remove core. Rinse thoroughly and drain. Cut into 6 wedges. Place on a serving platter and chill for up to 4 hours.

For dressing:
In a medium bowl combine cucumber, onion, sour cream, yogurt, mint, vinegar, dill seed, salt, sugar and pepper. Stir to combine. Chill for at least an hour.

To serve, spoon dressing over each wedge. Garnish with a cherry tomato. Sprinkle with additional dill seed if desired.

Makes 6 servings


Submitted by Juli

Protein Pancakes

2 cups cottage cheese
1 cup whole wheat flour
1/2 cup milk
1/4 cup olive oil
8 eggs

Blend in blender. Cook like pancakes.

Submitted by Heidi

Classic Creamed Corn Au Gratin

12 oz.  whipping cream
1 lb. frozen kernel corn
1 1/2 TB melted butter
1 1/2 TB flour
2 TB sugar
1/2 tsp. salt
Pinch of white pepper
3 TB Parmesan cheese

Combine corn, cream, salt and white pepper in a pot and bring to a boil. Simmer 5 minutes. Make a roux from butter and flour, add corn mixture, mix well and remove from heat. Transfer corn mixture to casserole dish, sprinkle with Parmesan cheese and brown under broiler. Serves 6.

Submitted by Juli

Augratin Potatoes

White Sauce:
1 qt. milk
1/2 cup flour
1/2 cup butter
1 tsp. salt
1/2 tsp. onion salt
1/2 lb. cheese
11 potatoes

Boil 11 potatoes with skins. Peel and cube or slice and put in a baking dish. Pour sauce over potatoes. Top with cheese. Bake to melt cheese.


Submitted by Juli courtesy of Grandma Sara

Tomatoes and Chèvre

Ok, seriously, just try it and you won't be able to stop!  Amazing!!!!

1TB minced Garlic
1/2 cup Olive Oil
2 lbs. Cherry Tomatoes
4 oz. soft, mild chèvre (goat cheese)
1/2 cup Fresh Basil, slivered
2 baguettes, sliced and lightly toasted
Salt and Pepper to taste

Preheat oven to 400 degrees. Cut tomatoes in half. Put tomatoes, garlic and oil, salt and pepper in a shallow dish and mix together and put in the oven. Bake 10 minutes. Sprinkle chunks of cheese and basil on top and stir gently. Serve with the toasted bread slices.

This makes a ton, which is entirely possible to eat, but could easily be cut in half to give yourself some self control. It is a meal in itself.



Submitted by Mark

Marinated Vegetable Salad

Dressing:

3/4 cup cider vinegar

1/2 cup oil

1 cup sugar

1/2 tsp salt

1 tsp pepper

1 TB water

Combine ingredients in a saucepan. Heat over high flame and boil for 1 minute. Remove from heat and cool. Pour over vegetables.

Combine:

2 cans white shoe peg corn, drained

1 can small green peas, drained

1 can french green beans, drained

1 can black beans, drained and rinsed

1 cup celery, chopped

1 jar chopped pimentos, drained

1 bunch green onions, chopped

1 cup green pepper, chopped

If you want to double the recipe you do NOT need to double the dressing.

The salad will keep in the fridge for up to 2 weeks.

Wild Mushroom Bisque

1 1/2 lbs. white mushrooms, sliced
1 oz. dried wild mushroom (a mix or medley)
7 C. chicken broth
1/4 C. dry Sherry
2 TB butter
1 C. onion, chopped
2 TB garlic, chopped
Sprinkle of flour
1/3 C. white wine
1 tsp. ground allspice
mixture of fresh herbs (rosemary, sage, oregano, parsley)
3 TB chives, chopped
1 C. heavy whipping cream

Rinse the wild mushrooms well in a strainer under cold water to remove any dirt. Place mushrooms on a bowl. Bring 1 cup of the chicken broth and the sherry to a boil and pour over the mushrooms. Let them soak for about an hour. Drain the mushrooms, reserving the liquid, and set aside.

Melt the butter in a heavy soup pot over low heat. Add the onions and garlic until softened, stirring occasionally, for about 10 minutes. Add the fresh mushrooms, increase the heat to med-low and cook for about 15 minutes. Sprinkle with 1-2 TB flour and stir. Cook for a minute or two. Add the white wine. Add the 6 remaining cups of chicken broth, the reserved liquid from the wild mushrooms, allspice, salt and pepper. Bring to a boil, reduce heat and simmer, partially covered for 15 minutes. Add the reserved wild mushrooms and simmer 15 minutes longer. Puree half the soup in a blender and return it to the pot (can puree all the soup for a smooth consistency). Add the cream. Heat another 10 minutes. Adjust seasoning and garnish with chives and homemade croutons.

Submitted by: Kamdyn

Butternut Squash with Blue Cheese and Pecans

4 lbs. butternut squash, seeded and cut in 1 inch cubes, skin on
3 TB olive oil
6 stalks fresh thyme, or 1/2 tsp dried thyme
1 cup pecans
3/4 cup blue cheese
pomegranate seeds (optional, but amazing!!)

Preheat the oven to 425 degrees.
Place the oil, squash and 4 stalks of the thyme on a baking sheet. Sprinkle with salt and pepper. Roast in the oven for about 30 to 45 minutes until the squash is tender. Transfer to a serving platter and top with pecans, cheese, pomegranate seeds and remaining thyme, chopped.

note: I know it may seem weird to leave the skin on, and feel free to remove it, but it is really good and adds some texture. If you don't want to chop the squash, you can usually buy chopped squash at Trader Joe's and I have seen it at some grocery stores as well. This recipe is very easy to adapt to 1 serving or more. None of the ingredients have to be measured exactly, just use however much you enjoy of each ingredient.

Submitted by: Kamdyn

Beans and Rice

This is super simple and super delicious.

2 green peppers, diced
2 onions, diced
2 cans black beans with liquid
2 c. cooked rice

Saute onions and peppers in olive oil with salt and pepper until translucent. Add beans and rice and heat through.

Serve with warm tortillas. I like this best just plain, but you can also add beef or chicken and burrito toppings.

Submitted by: Kamdyn