Black Bean & Rice Bowls

by Elizabeth Laurent

This can be a very satisfying vegetarian meal. I also like that I can make it ahead of time and take it to-go for a cold sack lunch This is a staple in our home. It starts with rice topped with black beans, then you can get creative. You can add grilled chicken or shrimp, then you can add avocado, lettuce, tortilla chips, cilantro, tomatoes---really whatever you think would taste good. Then there is the sauce that is poured over everything. Yum.  We have tried to recreate theses bowls at home. I made up/adapted this sauce a few years ago. We really like it so I'm sure you will. Also, this whole meal comes together in a flash and it is very filling.

Bean and Rice bowls

cook your rice (let it cool)

throw in some cooked drained black beans (cold not hot)

chop up lettuce, tomatoes, cilantro, avocado

grate cheese (optional)

grill chicken (optional)

defrost shrimp (optional)

Put together the bowl however you like and then pour on the white sauce!

Make sure to mix the white sauce well, so its flavor gets everywhere. Enjoy!

Spicy White Sauce for the dressing
This recipe makes enough for about 2-3 bowls, so I would double this if you are making this for 4-6 people.

1/4 cup plain yogurt
1/4 cup mayonaise, or sour cream
juice of 1 lemon, or 2 small limes (limes are preferable)
1 tsp. dried dill or even better---about a tbsp. fresh dill
1 1/2 tsp. chili powder
1/8 tsp. cayenne powder
salt and pepper to taste

Mix the yogurt and mayonnaise together. Add in the lemon juice.

Add in all the spices, stir well. Taste and add more spice as necessary.

Refrigerate until needed---flavors are enhanced in the fridge so allow it to

 sit in there for at least 15-20 min, longer is preferable.

Black Bean & Corn Salsa

by Adriana Andersen Burk

Watch out this recipe makes 1 gallon!  Great for parties and potlucks.

8 med   tomatoes, finely diced

4 cans   tomato sauce 8 oz, OR 1 quart jar

1 bunch   cilantro, finely chopped

2 cups   cold water

3-4 cans   mild diced green chilies 7 oz, OR 3 cups

1-3 med   onions, finely diced (I start with 1 onion, if it's really strong, it might be all I need)

1/4  - 1/2 cup   lime juice, lemon juice, or white vinegar (I like fresh lime juice)

2 Tbsp   garlic powder

2 Tbsp   salt

2 Tbsp   sugar

1-2 Tbsp   crushed red pepper, OR 1-2 tsp cayenne pepper (a little spice to keep the kids out)

1 can black beans 14.5 oz, drained and rinsed

1 can corn 14.5 oz, drained

Combine all ingredients in a large plastic or glass mixing bowl, not metal. Using a metal mixing bowl starts a chemical reaction with the acids (the citrus juices/vinegar).

Taste test. When the salsa tastes good, transfer it to glass quart jars. You can use plastic containers if you don't mind your container smelling like salsa for months after.

Let it sit in the fridge to allow the flavors to blend.  Sometimes is tastes even better the day after. Serve with corn chips. Our family likes to eat it on top of nachos.  Lasts 2-3 weeks refrigerated.

We like to eat it for dinner on top of nachos. 
This recipe is yummy with or without the black beans and corn.  

Tuna Salad - Meat Extender Version

Submitted by Lindsey Scarber

The recipe is from my Aunt Melanie Turley

1 can of tuna can grow to become a meal for the whole family!

1 can Tuna 6 oz, undrained

2-3 slices ww bread finely diced, or 1 c. cooked cracked wheat

1/2  c.  Mayo

1/4  c.  Ketchup, adds color

Some white or green onions, minced

Some celery, finely diced

Some Sweet/Dill relish, or chopped pickles

Some black pepper

  

Mix well and chill.  Serve with Saltine crackers, corn chips, or on a tuna sandwich.

Taco Lentil Meat - Meat Extender Version

by Adriana Burk

1 lb. ground beef (80/20)

1  1/2  c.  finely chopped onions

1-2  c. cooked brown lentils (good flavor), OR  1 c. cooked cracked wheat

2  t.  beef or chicken bullion

1 can tomato sauce 8 oz, adds color

2-3 T. taco seasoning, or 2 packages taco seasoning (1.25oz. ea pkg)

Some crushed red peppers for spice

Some water if too thick

Brown ground beef with onions.  Drain the fat, but leave some fat to flavor the lentils/wheat.  Add all other ingredients.  Reduce heat. Taste it.  Add ingredients 'till it tastes like taco meat. 

Serve as taco meat on soft tacos, flour or corn tortillas.  Serve on taco salad or in enchiladas.  You can make it in bulk, it freezes well.

Adri Burk, Lyneer Andersen Family   adrianaatab@gmail.com

Mindy's No flour Chocolate Chip Cookies (Gluten Free)

1 cup Peanut Butter
1 cup Brown sugar
2 eggs
1 1/4 tsp Baking Soda
1tsp Vanilla
1 cup Oats (optional)
3/4 cup Chocolate Chips
Mix all ingredients with chocolate chips last. Roll into balls and place on Cookie sheet bake at 350 for 8-10 min. So Yummy

Lisa Crossley's Bread Recipe

By Lisa Crossley
(Can be slightly varied for rolls, French bread, pizza crust, croissants, etc.)

•        6 c. very warm water

•        2 Tbs. yeast

•        ½ c. sugar (or honey)

•        ½ c. oil (margarine or butter)

•        2 Tbs. salt

•        Flour:  Add flour until it is no longer sticky--when the dough starts to pull away from the sides of the mixing bowl. (Approx. 12-14 c.)  It doesn’t require multiple risings and punching, however, it does seem to turn out better when you beat  it up a little! Let rise and bake at 350 for 20-30 min.

•        For variety: ½ c. dry grains (ie.millet, quinoa) or 1 c. cooked grains (ie.oatmeal, 5-grain cereal) may be added for extra protein, texture, and flavor. May add herbs, grated vegetables, cinnamon and sugar, etc. For delicious herb bread: Blend up your favorite herbs: garlic, rosemary, basil, dehydrated onions and mix it in with the flour.

By Lisa Crossley, Lyneer Andersen Family

Super Fast & Yummy Granola

By Lisa Crossley

In a large bucket combine:

•        20 C. rolled oats

•        1C. (or more) wheat germ or wheat flour

•        1 C. powdered milk

•        1 C. ground flax (optional)

•        2Tbs. cinnamon

In a large saucepan on the stove, combine:

•        1 C. oil(and peanut butter if you like that flavor)

•        2 C. honey(may use other sweeteners)

•        When it’s hot add 1 tsp. vanilla. Turn off the burner and stir dry ingredients into honey mixture.

Baking is optional-our family prefers it raw. (Less dishes to wash!) However, if you prefer it crunchy, rather than chewy, bake on 2 cookie sheets @ 250 for approx. 30 min.
Side note: any longer than ½ hr. in the oven could result in broken teeth.

May add nuts, seeds, coconut, Cornflakes, or dried fruit, fresh, or frozen fruit.

Lisa Crossley, Lyneer Andersen Family.  tlc.crossley@gmail.com

Cornbread Mix

By Lisa Crossley

•        10 C. flour (white or wheat or anything really)

•        10 C. cornmeal

•        3-5 C. Sugar (depending on how sweet your sweetie likes it!)

•        10 Tbs. egg powder

•        8 Tbs. baking powder

•        2 Tbs. salt

•        1 ½ C. margarine or butter powder

•        1 ½ C. powdered milk

•        In a very large mixing bowl, combine all ingredients.  Measure approx 5 ½ C. of mix into five 1 gallon zip lock bags and label “Add 2 ½ C. water, mush the bag, snip the corner, squeeze into dish or muffin tin and bake until golden brown.” If you use any fresh ground flour, the mix should be kept in the freezer.

By Lisa Crossley, Lyneer Andersen family   tlc.crossley@gmail.com