Black & White Bean Dip
Charlotte Myers
1 can of black beans
1 can of white beans
1 can of corn (I used MexiCorn)
1 can of tomatoes (or 4-6 Roma tomatoes)
1 7oz can of Salsa Verde
2 C shredded cheese Garlic Salt to taste
Avocado-optional
Rinse and drain beans. Drain corn and tomatoes (or squeeze liquid out of Roma's). Mix everything except avocado, spray baking dish with nonstick spray and pour mixture into baking dish. Cover with cheese. Bake 20 minutes on 350 until cheese is melted and mix is warm throughout. Sprinkle with diced avocado and serve with tortilla chips.
Golden Sunshine Quinoa Salad Jackie Rutkoskie
Ingredients
2 cups quinoa 2 1/2 cups chicken broth, homemade or canned low-sodium broth 4 scallions, light and white green part only, thinly sliced 1/2 cup chopped golden raisins 2 tablespoons rice vinegar 1/2 cup fresh orange juice 1 teaspoon grated orange zest 2 tablespoons extra-virgin olive oil 1/4 teaspoon ground cumin 1 cucumber, peeled, halved, seeded and chopped 1/2 cup chopped flat-leaf parsley Salt Freshly ground black pepper
Directions Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear, make sure you do this or grain can be bitter. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool. Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve I needed one more cup of chicken broth, it was almost dry and needed 7 more minutes to cook. I also used another tablespoon each of vinegar and olive oil and 1/4cup more of orange juice. I also mixed all dressing ingredients together before adding to quinoa. A review suggested using dried cranberries instead of raisins and cilantro instead of parsley, it sounded better to me too, so I tried that. It seemed like it needed more in it so I added red pepper. I added kidney beans with some left over salad, it took it from an ok salad to a good salad. One of the reviews said they added chicken.
2 Cups water
2 Cups sugar
Boil for 5 minutes
Add:
2 quarts of water
2 cups orange juice
3/4 cups lemon juice
1 teaspoon vanilla
1 teaspoon almond extract
Serve hot. Yields 3 1/2 quarts
Charlotte Myers
1 can of black beans
1 can of white beans
1 can of corn (I used MexiCorn)
1 can of tomatoes (or 4-6 Roma tomatoes)
1 7oz can of Salsa Verde
2 C shredded cheese Garlic Salt to taste
Avocado-optional
Rinse and drain beans. Drain corn and tomatoes (or squeeze liquid out of Roma's). Mix everything except avocado, spray baking dish with nonstick spray and pour mixture into baking dish. Cover with cheese. Bake 20 minutes on 350 until cheese is melted and mix is warm throughout. Sprinkle with diced avocado and serve with tortilla chips.
Golden Sunshine Quinoa Salad Jackie Rutkoskie
Ingredients
2 cups quinoa 2 1/2 cups chicken broth, homemade or canned low-sodium broth 4 scallions, light and white green part only, thinly sliced 1/2 cup chopped golden raisins 2 tablespoons rice vinegar 1/2 cup fresh orange juice 1 teaspoon grated orange zest 2 tablespoons extra-virgin olive oil 1/4 teaspoon ground cumin 1 cucumber, peeled, halved, seeded and chopped 1/2 cup chopped flat-leaf parsley Salt Freshly ground black pepper
Directions Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear, make sure you do this or grain can be bitter. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool. Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve I needed one more cup of chicken broth, it was almost dry and needed 7 more minutes to cook. I also used another tablespoon each of vinegar and olive oil and 1/4cup more of orange juice. I also mixed all dressing ingredients together before adding to quinoa. A review suggested using dried cranberries instead of raisins and cilantro instead of parsley, it sounded better to me too, so I tried that. It seemed like it needed more in it so I added red pepper. I added kidney beans with some left over salad, it took it from an ok salad to a good salad. One of the reviews said they added chicken.
RUSSIAN TEA
From the Kitchen of Ruth Welch and Valerie Rogers
2 Cups water
2 Cups sugar
Boil for 5 minutes
Add:
2 quarts of water
2 cups orange juice
3/4 cups lemon juice
1 teaspoon vanilla
1 teaspoon almond extract
Serve hot. Yields 3 1/2 quarts
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