Quinoa and Black Bean Salad

Quinoa and Black Bean Salad

Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditional cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée. Yield: Serves 4 to 6 as an entrée or 8 as a side dish 1 1/2 cups quinoa (small disk-shaped seeds) 1 1/2 cups cooked black beans, rinsed if canned 1 1/2 tablespoons red-wine vinegar 1 1/2 cups cooked corn (cut from about 2 large ears) 3/4 cup finely chopped green bell pepper 2 pickled jalapeño chilies, seeded and minced (wear rubber gloves) 1/4 cup finely chopped fresh coriander (cilantro) [can substitute with parsley] For dressing 5 tablespoons fresh lime juice, or to taste 1 teaspoon salt 1 1/4 teaspoons ground cumin, or to taste 1/3 cup olive oil In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve. In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary). While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well. Make dressing: In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Good Old Bread- Bread Recipe

Bread:

5 C. warm water (hottest the tap water gets)

3 Tbsp. yeast

1/2 C. butter, margarine, oil, or shortening

1/2 C. sugar

3 tsp. salt

12-13 C. Flour (bread flower or all purpose flour ok, can also use fresh ground wheat flour)

Directions:

Disolve yeast in warm water (dissolve until you can see the yeast "growing" if the water is too hot it kills the yeast, if it is too cold the yeast won't activate). Add butter, salt, sugar, and flour. Kneek for 10 min. (add 11-12 cups of flour, kneed until mixed then gradually add the last cup). The dough should be a little sticky but should come off your fingers easily. Shape into loaves. Let rise for 45 min. till double in size

Bake @ 350 for 30-35 min. Take out of pans. When still a little warm, bag and freeze loaves you are not using right away

Makes 4-5 loaves depending on how big you make them.

Dressing (Stuffing) from the Recipe book of Grandma Peterson

Dressing for Turkey

Brown and crumble one pound bulk pork sausage. (I just use a tube of Jimmy Dean.)

Add enough butter to sausage fat to make one cup. (I just add one cube of butter. It might be less than a cup but seems to be enough.)

Add 3/4 cup chopped onion and

1 1/2 cups chopped celery. (I know I use way more than that. I chop one large onion and several stalks of celery.)

Cook and stir until onion is tender. In a deep bowl, put 9 to 10 cups bread cubes. (I usually put out home pride or some such wheat bread and let it go stale. This time I used cubes in a bag. That worked well.) Stir this all around.

Add 2 tsp. salt, 1 tbs. poultry seasoning, 1/2 tsp. pepper and toss. (I feel confident I use less salt, and more poultry seasoning and pepper.) Sprinkle over it 1 cup of chicken broth. (You can use a can, or put 1 bullion cube in one cup boiling water.) Taste that and add seasoning if needed. (I like to make this the day before, then put it in a casserole in the oven the day of.)

Coconut Pound Cake

Coconut Pound Cake

¾ cup butter, softened

4 oz. cream cheese, softened

1 ½ cups sugar

3 eggs

¾ tsp. vanilla extract

1 ½ cups flour (Kimberly's flour recipe works GREAT too!)

½ cup flaked coconut

(Powdered sugar and additional coconut, optional)

Directions:

In a large bowl, cream the butter, cream cheese and sugar till light and fluffy, about 5 min. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in coconut.

Coat an 8 in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325* for 55-60 min. or until a toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pan to a wire rack to cool completely. Sprinkle with powdered sugar and additional coconut if desired.