Super Bean Burritos

2 c cooked rice (brown or white)

2 Tbs olive oil

1 med onion, diced

3 garlic cloves, finely minced

1 can green chiles

1 tsp cumin

salt and pepper to taste

3 Tbs tomato paste

1 can pinto beans, rinsed and drained

1 can black beans, rinsed and drained

1 1/2 c water

10 oz frozen corn (or 1 can whole kernel corn, drained)

6 green onions, white and green parts finely chopped

1/2 tsp garlic powder

1/2 tsp onion powder

flour tortillas (about 16)

2 c shredded Monterey Jack cheese

Cook rice, set aside.  Heat oil in a large saucepan over medium heat.  Add onion, garlic, chiles, and cumin, season with salt and pepper.  Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn.  Add tomato paste and cooke, stirring for 1 minute.

Add one can of beans and gently mash in the pan (use a potato masher or a fork).  Add the second can of beans and the water and stir to combine.  Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pan.  Add corn, cook to heat through, 2-3 minutes.  Stir in onion and garlic powders.  Remove from heat, stir in green onion and cooked rice.

Fill each tortilla with about 2/3 c rice and bean mixture and 1/4 c cheese, fold in.

Serve immediately with salsa and sour cream.

From Mel's Kitchen Cafe

Curry Roasted Vegetables

1 head cauliflower

3 carrots

1 red onion

1 c frozen peas

2 Tbs olive oil

1.5 Tbs curry powder

1/2 tsp salt

Lemon Tahini Dressing

1/3 c tahini

1/3 c water

1/8 c lemon juice

2 garlic cloves, minced

1/2 tsp ground cumin

1/4 tsp cayenne

1/4 tsp salt

Preheat oven to 400°, chop the cauliflower into bite-size chunks, peel and slice the carrots, slice the red onion into 1/4-inch wide slices.

Place the cauliflower, carrots, and red onion on a baking sheet lined with parchment paper.  Drizzle olive oil over the top, then add curry powder and salt and toss to combine and evenly coat.  Spread the vegetables out into an even layer.  Roast for 20 minutes, stir, then roast for another 15 minutes. Add the frozen peas, stir again, and bake for another 5 minutes.

While vegetables are roasting, make the lemon tahini dressing by combining all ingredients in a blender or food processor and blending until smooth.  Set aside.

Drizzle lemon tahini dressing on vegetables and enjoy!  (Can also be eaten on top of a bed of greens or rice!)

Modified very slightly from Budge Bytes

Kathy's Chicken Salad

2 c diced/shredded cooked chicken

1/2 c diced celery

1/4 sliced green onions

1 1/2 c shredded or thinly sliced cabbage

1/3 c dried cranberries

1/4 c chopped fresh cilantro

1/4 c toasted silvered almonds

1/4 c Mango Chutney (I found this in the Indian section of the grocery store)

1/4 c mayonnaise

1/2 tsp apple cider vinegar

kosher salt 

pepper

Combine chicken through almonds in a medium-large bowl.  Whisk together chutney, mayo, and vinegar in a small bowl, add to salad and gently combine.  Season to taste.  Chill for 30 minutes before serving.

From Our Best Bites

Chickpea Salad

2 cans garbanzo beans, rinse, drain and chopped

1/2 c raw cashews, chopped

1 avocado, cut in small chunks

4-6 green onions, sliced

2 tbs sweet relish

1 green pepper, chopped

1 c mayonnaise (maybe extra)

2 tsp dry mustard

2 heaping tbs sour cream

2 tsp dried parsley

dash of dill

dash of pepper, sea salt

Mix in bowl, serve on bread with lettuce, tomato slices, and more mayonnaise!

Modified from Simple, Heathy, Tasty

Minestrone Soup

1 Tbs olive oil

1/2 c finely chopped onion

3/4 c chopped celery (about 2-3 ribs)

3/4 - 1 c chopped carrots (about 2-3 carrots)

1 small zucchini, quartered and chopped

1 1/2 c frozen green beans

3 garlic cloves, finely minced

1 tsp dried basil

1 tsp salt

1/2 tsp dried oregano

1/4 tsp black pepper

28 oz. crushed tomatoes

6 c chicken broth (can use vegetable broth!)

15 oz. white beans, rinsed and drained

1 c small pasta (shells, ditalini, or elbow would all work)

Parmesan cheese, as garnish

Baguettes, just because!

In a large 6-quart pot, heat the olive oil over medium heat and add the onion, celery, carrots, and zucchini.  Cook, stirring occasionally, until the onions start to soften, 4-5 minutes.

Add the green beans, garlic, basil, salt, oregano, and pepper.  Cook for another minute or so, stirring often.

Stir in the crushed tomatoes and chicken broth.  Bring soup to a simmer and cook for 8-10 minutes or until the vegetables have softened a bit.

Stir in the beans and pasta and cook for 10-11 minutes or until the pasta and vegetables are tender.

Serve with Parmesan cheese.

From Mel's Kitchen Cafe

Avocado Chicken Salad

6 c cooked chicken, chopped or shredded 

4 large avocados, cut into small pieces

1 1/3 c mayonnaise

generous splash of hot sauce

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 Tbs lime juice

2 Tbs fresh cilantro, finely chopped

Combine chicken and avocado in a medium size mixing bowl.  Stir mayo, hot sauce, salt, pepper, lime juice, cilantro in a small bowl until well combined, add dressing to chicken and mix well.  

From Barefeetinthekitchen

Blender Rolls

2 1/2 c hot water (as hot as it will come out of the tap)
1/2 c butter

1/3 c granulated sugar

2 tsp salt

2 large eggs

7 c flour (35 oz)

1 1/2 Tbs yeast

6 Tbs butter, melted

Add the hot water, butter, sugar, and salt to a blender and blend for 10-15 seconds, until well combined.  Add the eggs and blend until smooth.  Add yeast and blend for another second or two.

Put flour in a large bowl, pour wet ingredients over and stir with a spoon (or use your hands) until well-combined and no dry streaks remain.  The dough will be sticky and bumpy.

Cover and let rise until noticeably puffy and doubled, about 1 1/2 to 2 hours.

Divide dough in half.

For folded square rolls, on a lightly floured counter, roll half the dough into a thick rectangle, about 9 X 14 inches.  Cut in half lengthwise and cut each half into six rectangle pieces.  Dip the bottom of each piece in butter and swipe the buttered end back and forth on a half sheet pan and fold in half.  Repeat with remaining dough, spacing the rolls about 1/2 inch apart.

Cover the rolls and let rise until puffy, about 1 1/2 hours.

Preheat oven to 375, bake for 15-18 minutes or until golden.  If desired, brush tops with melted butter while still warm.  

From Mel's Kitchen Cafe