Bean & Tomato Quinoa

Ingredients


2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro


Directions


Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Coconut Sticky Rice

Its simple! I love it!

Ingredients

2 cups cooked sticky rice

1 can coconut milk

1 Tbsp sugar (more or less to taste) I use sugar in the raw

Directions

Combine coconut milk and sugar. Pour over cooked sticky rice. Serve hot.

Baked Potato Chips

Ingredients
3 1/2 lbs. red or white boiling potatoes
6 tbsp. butter, melted
Salt & pepper


Directions
Cut potatoes crosswise into 1/8" thick slices. Position oven racks in upper and lower third of oven, and preheat to 500 degrees. Lightly grease 2 baking sheets. Arrange potato slices in single layer on sheets. Brush generously with butter. Bake 7 minutes. Switch pan positions and continue baking until potatoes are crisp and browned around the edges, about 7 to 9 minutes. Transfer to heated platter. Sprinkle with salt and pepper to taste and serve immediately.

Baked Sweet Potatoes with Maple Sour Cream

Ingredients
4 medium sweet potatoes, scrubbed
1/2 cup sour cream
1 Tbsp pure maple syrup

Directions
Preheat oven to 450; line a baking sheet with aluminum foil. With a for, pierce sweet potatoes all over; arrange on sheet. Bake until tender, 45- 50 minutes.


Cut a deep slit in each sweet potato; push ends together to open. In a small bowl, stir together sour cream and maple syrup; dollop on top of sweet potatoes.

Potato & Broccoli Supreme

This recipe is great if you have left over mashed potatoes!

Ingredients
3 cups mashed potatoes
3oz cream cheese
1/4 cup milk
1 egg
2 Tbsp butter
1 can french fried onions
10 oz broccoli spears
1 cup american cheese

Directions
Whip together first five ingredients until smooth. season with salt and pepper. Fold in 1/2 can onions. Place in a 9x13 baking dish. Bake at 350 for 30 minutes. Spread broccoli on the top of the potato mixture. Top with cheese and bake for another 5 minutes or until cheese is melted.

Note: You can also do this by putting the potato back into the skins making twice baked potatoes.

Pico De Gallo

Ingredients

6 Roma tomatoes (seeded)

1/4 red onion (more or less depending on your taste)

1 jalapeno pepper (if you like it spicy leave the seeds, if not seed and cut out ribs)

2 medium cloves garlic (more or less to taste)

juice of one lime

1 tablespoon olive oil

4 tablespoons chopped fresh cilantro

1 teaspoon coarse salt

1/2 teaspoon fresh ground black pepper

Directions

Seed and dice tomatoes. Chop onion, jalapeno and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.

Cover and refrigerate for at least 3 hours. Best if served the next day.

Serve with tortilla chips, burritos, tacos or any Mexican dish. 

Shrimp Salad with Apricots and Cucumber

Ingredients
1/4 Cup fresh lime juice
2 Tbsp vegetable oil
1 Jalapeno (ribs and seeds removed) minced
1 lb frozen, precooked shrimp, thawed, tails removed
4 apricots, pitted and cut into wedges
1/2 english cucumber, halved length wise and thinly sliced
2 scallions, thinly sliced
1/2 cup cilantro leaves
Salt and Pepper


Directions
In a medium bowl, whisk together lime juice, oil and jalapeno. Add shrimp, apricots, cucumber, scallions and cilantro; toss. Season with salt and pepper and serve immediately.

Cilantro-Lime Rice

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.