Black Bean Soup - vegan

2 Tbs olive oil

1 small onion, finely chopped

1 Tbs chili powder

1 tsp ground cumin

2 1/2 cans black beans, drained

3 cups water

1/4 cup tomatoes, finely diced

2 cloves garlic, finely chopped

1/4 cup green pepper, finely chopped

1/4 tsp salt

1Tbs lime juice

4 Tbs sour cream at serving

1. Heat oil in large saucepan. Cook onion in it for 2-3 min. Add chili powder, cumin, peppers, tomatoes and garlic for 1 min. Add water, beans and salt. Bring to boil then reduce heart to summer for 10 mins. Remove from heat and add lime juice. 

2. Purée half of soup in blender. Stir back into saucepan. Serve with sour cream and chopped fresh cilantro.

Southern Dill Potato Salad

Southern Dill Potato Salad




 Original recipe makes 8 servings

• 10 unpeeled red potatoes
• 5 hard boiled eggs, roughly chopped
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 1 tablespoon apple cider vinegar, or to taste
• 1 tablespoon Dijon mustard, or to taste

• 1/2 white onion, finely chopped
• 1 stalk celery, finely chopped
• 1 teaspoon celery salt
• salt and black pepper to taste
• 1 tablespoon dried dill weed

• PREP
  20 mins
• COOK
  20 mins
• READY IN
  1 hr 10 mins

Directions

1. Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
2. In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
3. Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

Chili Con Carne - Lexie's

3 Tbs butter
1 green pepper (chopped)

1 large yellow onion (chopped)
1 garlic clove (minced)

1 lb ground beef
2 Tbs chili power
1 tsp seasoned salt
1/2 tsp red pepper powder

2 cups tomato sauce

2 cans red kidney beans (drained)
1 can corn (drained)

1 can black beans (drained) 

In large pot, Sauté green pepper in butter about 5 min. 

Add onion sauté about 4 min. 

Add garlic for 1 min.  

Add beef and spices, brown.  

Add tomato sauce, beans and corn. 

Simmer for 30 min, stirring regularly. 

Serve over corn chips with Monterey Jack cheese or sour cream. (Optional: top with cilantro) 

Serves 4-6.

Serve with cornbread or corn chips. 

Overnight Eggbake - Liz's

- 2 1/2 to 3 cups seasoned croutons
- 1 can of artichoke hearts (drained and roughly chopped)

- 1 lb ground sage-flavored sausage, cooked and fat drained (substitute with additional 1-2 cans of artichoke hearts for meat-free option)
- 4-5 medium garlic cloves, diced
- 1/2 cup onions, diced
- 6 or 7 eggs
- 2 cups milk
- 1 can cream of mushroom soup
- 10 oz. frozen, chopped spinach (thawed and squeezed of all water)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded monterey jack cheese
- 1/2 cup crumbled feta cheese
- 1 tsp salt
- 1 Tbs dried thyme
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 1/4 tsp dry, ground mustard

1. Cook ground sausage and drain of fat

2. Grease 9x13 pan with butter
3. Spread croutons on the bottom
4. Chop and spread artichoke hearts and cooked meat over croutons
5. Sauté garlic and onions until fragrant (optional)
6. In a separate bowl, mix the remaining ingredients and add garlic/onion mix
7. Pour over the top of the croutons/meat/artichokes
8. Level, cover, and refrigerate overnight
9. The next morning, preheat oven to 325 (deg F) and bake for 55-65 min
10. Insert toothpick to make sure it is cooked all the way through
11. Let sit 5 min. to solidify
12. Serve, and graciously accept praise

Overnight Sausage/Bacon Eggbake - Liz's

- 2 1/2 to 3 cups seasoned croutons
- 1 lb. spicy pork sausage (or bacon)
- 6 or 7 eggs
- 2 cups milk
- 1 can cream of mushroom soup
- 10 oz. frozen, chopped spinach (thawed and squeezed of all water)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded monterey jack cheese
- 1/4 tsp. dry, ground mustard

1. Grease 9x13 pan with butter
2. Spread croutons on the bottom
3. Cook and crumble sausage (or bacon) on top of croutons
4. In a separate bowl, mix the remaining ingredients
5. Pour over the top of the croutons and sausage
6. Level, cover, and refrigerate overnight
7. The next morning, preheat oven to 325 (deg F) and bake for 50-55 min
8. Insert toothpick to make sure it is cooked all the way through
9. Let sit 5 min. to solidify
10. Serve, and graciously accept praise

Quinoa Artichoke Heart Garlic Salad

- 1 cup quinoa (makes 3 cups cooked)

- a can of artichoke hearts (quartered)

- sun dried tomatoes (diced)

- three heard of garlic (minced)

- lime juice (to taste)

- olive oil

- sea salt (to taste)

- cayenne pepper (to taste)

Cook quinoa and set aside. Sauté sun dried tomato and garlic in olive oil, add artichokes in toward end of sauté to get them coated in the oil and warmed. Add all contents of sauté pan including oil to quinoa. Add lime juice, sea salt and cayenne pepper to taste. Toss quinoa well. Serve hot or cold. Tastes best after refrigerated for several hours. Allows flavors to combine.

Bruschetta 2 ways

Bruschetta Tomato

-French bread or sour dough (thinly sliced)

-roasted garlic

-tomato (finely chopped)

-basil (finely chopped)

-olive oil

-coarse sea salt (to taste)

-balsamic vinegar (to taste)

-feta (optional)

Roast garlic in oven. Roast garlic by removing most skin, cutting off the top quarter inch.  Spead 1 or 2 teaspoons olive oil on garlic, wrap in tin foil. Bake for 35min at 400. 

Spread olive oil on bread. Place bread oil side down on pan lined with tin foil. Toast at 450 for 5 min until edges of bread are golden. Spread roasted garlic on oil side of thinly sliced bread. 

Combine tomatoe, kalamada olives, sea salt, basil and balsamic vinegar. Place atop toasted garlic bread. Garnish with sprinkling of feta. 

Bruschetta Fresh Tomato Alternative

-French bread or sour dough (thinly sliced)

-roasted garlic

-cucumber (finely chopped)

-sun dried tomato (finely chopped)

-kalamada olives (finely chopped)

-course sea salt (to taste)

-olive oil

-balsamic vinegar (to taste)

Roast garlic in oven. Roast garlic by removing most skin, cutting off the top quarter inch.  Spead 1 or 2 teaspoons olive oil on garlic, wrap in tin foil. Bake for 35min at 400. 

Spread olive oil on bread. Place bread oil side down on pan lined with tin foil. Toast at 450 for 5 min until edges of bread are golden. Spread roasted garlic on oil side of thinly sliced bread. 

Combine cucumber, balsamic vinegar, sea salt, kalamada olives, sun dried tomatoes. Place atop toasted garlic bread.