Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

Servings: 6-8

Ingredients

• 2 15-ounce cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot (can sub with other onions)
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil,
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 Hass avocados, chopped

Instructions

1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Notes: We often eat this with tortilla chips.

From: http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html

Quick Pickles

Adapted from Rachael Ray's recipe

• 1/2 cup cider vinegar
• 2 rounded teaspoons sugar
• 1 teaspoon mustard seed
• 1 teaspoon salt
• 1-2 clove cracked garlic
• 1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
• 1 bay leaf
• 4 kirby cucumbers, cut into 1-inch slices on an angle (I've used several different types of cucumbers too.)

Directions

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

Grape Salad

Ingredients:

• 2 lbs green seedless grapes
• 2 lbs red seedless grapes
• 8 ounces sour cream
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract, to taste

Topping Ingredients:

• 1 cup brown sugar, packed, to taste
• 1 cup crushed pecans, to taste Directions:

Procedure:

1 Wash and stem grapes. (Can cut the grapes in half)

2 Set aside.

3 Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.

4 Stir grapes into mixture, and pour in large serving bowl.

5 For topping: Combine brown sugar, and crushed pecans.

6 Sprinkle over top of grapes to cover completely.

7 Chill overnight.

Notes: Recipe is from my mom who got it from one of her friends. Takes a bit of time with the grapes, but that is the only time consuming part.

Roasted Potatoes

Adjust ingredients to what you have and how many you are serving

2lb red potatoes (4-6med) cut in to 3/4in wedges
3T EVOO
Salt and pepper

Toss potatoes in oil and season with salt and pepper.
Place in a pan.
Cover tightly with aluminum foil for 20min. Remove foil and roast for ~15min until potato is crusty and brown. Turn the potatoes and return pan to oven for additional 5-10min more until the side of the potato touching the pan is again crusty and brown.

Vairations:
Garlic and Rosemary
Mince 2 garlic cloves and make a paste. In the last 3 minutes of roasting sprinkle 2T rosemary with garlic paste over the potatoes.

Southwestern Spices
Melt 2T unsalted butter in skillet over med.heat. Add1t cumin, 1t chili powder, 1t dry mustard, 1/8t cayeene pepper, and 1 minced glaric cloe. Cook for 30sec-1min. Once potatoes are done transfer to serving bowl and pour this over.

Notes:
I have tended to roast the potatoes for an hour. 425 for ~30min and then 350 for
~30 min just because the main dish usually needs to be at 350.

Recipe from ATK's Best American Side Dishes Cookbook.

Quinoa Tabbouleh

Ingredients

• 2 cups water
• 1 cup quinoa
• 1 pinch salt
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 bunches green onions, diced
• 2 carrots, grated
• 1 cup fresh parsley, chopped

Directions

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Recipe is from Allrecipes.com.

Raspberry-Applesauce Dessert

1 lg pkg. red reaspberry gelatin
1c hot water
1T lemon juice
2c applesauce
2 (10 oz) pkgs red raspberreis, lightly thawed.

Combin gelatin and hot water, stir until dissovled. Add lemon juice and applesauce. Add raspberries including juice. Pour into 13x91/2x2 sheet pan. Chill until firm. May be decoragted with Dream Whip.

Notes: Funny story about this recipe. I was first introduced to this by my sister-in-law, Erin. Then Ryan made it for one of his family functions and they were impressed that He made it! I guess Ryan had done a good job of keeping his cooking skills a secret - even though it's a pretty easy recipe for how yummy it tastes. Now this recipe is our regular standby for family pitchin functions.
Even though it says dessert, it works as a side dish too.

Ranch Glazed Carrots

The measurements are approximate. Adjust to taste.

1-2 cans carrots (or 1 lb baby carrots that have been steamed so they are soft)
2T butter
2T brown sugar
1-2T dry ranch dressing mix.

Heat through until hot on the stove.

Scalloped Potatoes

1can condensed Cheddar cheese soup (10 3/4oz)
1/2-3/4c milk
Dash pepper
4c thinly slice potatoes (~6med potatoes)
1small onion, thinly sliced
Dash paprika.

1. Mix soup, milk and pepper for the sauce.
2. Arrange alternate layers of potatoes, onion and sauce in greased 1 1/2qt casserole dish.
3. Dot top with butter and sprinkle with paprika.
4. Cover with aluminum foil.
5. Bake at 375F for an hour.
6. Uncover. Bake 15 min more.

Notes: My mom, for as long as I can remember, fixes this side dish at our family get-togethers during the cooler months.

Butternut Squash Fries

1 - 2lb butternut squash
1/8t salt
nonstick cooking spray

1. Heat oven to 425F
2. Using a sharp knife, slice the ends off of the squash, then cut it in half width-wise.
3. Scoop out the seeds and peel the squash.
4. Cut squash into spears. Pat fries with a paper towl, Sprinkle evenly with salt.
5. Lay spears on a layer of paper towls and let stand for at least 5 min, then pat again with a paper towl.
6. Spray a baking sheet with nonstick cooking spray, then place spears on it.
7. Bake for 20min, then carefully flip spears using a spatual. Bake for 20min. longer, until crispy on the outside.

Serves 2.

Carrots Au Gratin

Ingredients

4 1/2 cups sliced carrots (canned works just fine and then skip steaming the carrots step)

2/3 cup crushed buttery round crackers

3 tablespoons margarine, melted

1/2 cup chopped onion

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 cups milk

2/3 cup shredded processed cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside. 
3. In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
4. Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
5. Bake in preheated oven for 20 minutes, or until bubbly and golden brown.

Recipe is from Allrecipes.

Green Beans and Tomatoes

1-2cans french style green beans, drained.
1 can diced tomatoes (our favorite is one with the basil, oregano already in it)
A splash of white vinegar.

Mix everything together in a pan and heat until hot.

Sweet Potato Packets

1 sweet potato
Sugar-cinnamon mix
Olive oil or butter

1. Wash sweet potato.
2. Chop it.
3. Place the sweet potato onto aluminum foil that has oil or non-stick spray on it.
4. Sprinkle some sugar and cinnamon on top.
5.  Add butter (opt.)
6. Tear another piece of foil to make a packet.
7. Grill for ~20min turning once or until potatoes are soft. (can use the oven when the weather is not cooperating for the grill)

Recipe adapted from how Ryan eats a baked sweet potato.

Glazed Carrots with Orange and Cranberries

1lb carrots (baby carrots or peeled, sliced)
1/4c dried cranberries
1/2t salt
2T sugar
1/4c chicken broth (low sodium)
1/2 t grated zest and 1/4c juice from 1 orange
   (I just used some orange juice)
1T unsalted butter
Ground black pepper

1. Bring carrots, cranberries, salt, 1T sugar, broth and orange to a boil, covered.
2. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked (~5min)
3. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally , utnil the liquid is reduced to ~2T, 1-2 min.
4. Add the butter and remaining 1T sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until they are tender (~3min).
5. Season with pepper to taste.

Recipe is from Best American Side Dishes Cookbook.