Fresh Cilantro Lime Salsa

Lindsey Scarber

Makes 3-4 quarts

12 med   tomatoes, finely diced (or use food processor)

2 cups   cold water

2 bunches   cilantro, de-stemmed and finely chopped (or use food processor w/ the cold water)   

16-20 cloves   garlic, minced (or use food processor w/ the cold water)   

4 cans   tomato sauce (8oz ea can)

1/4  - 1/2 cup  fresh lime juice or lemon juice (or ¼ cup white vinegar)

2 Tbsp   sugar

1 Tbsp   salt, add more to taste

1 Tbsp   crushed red pepper, add more to taste

4 cans   mild diced green chilies (7oz each can)

1-2 med   onions, finely diced (I start with 1 onion, if it's really strong, it might be all I need)

Combine all ingredients in a large mixing bowl.

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

Let salsa sit in the fridge to allow the flavors to blend.  Sometimes is tastes even better the next day. Lasts 2-3 weeks refrigerated.

Make ahead directions:

Follow instructions above, except omit cilantro. 

Store in glass containers in fridge.  Add cilantro just before serving.

Bok Choy, Carrot, and Apple Slaw

Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair.

Season the lemony dressing with fresh grated ginger.

Thank you, Rebecca Heale, for sharing this lovely recipe!

PREP: 20 MINS

 TOTAL TIME: 20 MINS

 SERVINGS: 4

SOURCE: EVERYDAY FOOD, JUL/AUG 2004

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INGREDIENTS

·         1 pound baby bok choy (4 to 6 heads)

·         1 teaspoon coarse salt

·         1 peeled apple, cut into matchsticks

·         2 large shredded carrots

·         3 tablespoons fresh lemon juice

·         1 tablespoon vegetable oil

·         1 teaspoon finely grated peeled fresh ginger

·         Coarse salt and ground pepper

·         Agave nectar or Sugar, to taste

DIRECTIONS

1.     Halve baby bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.

2.     In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss.

COOK'S NOTES

Bok choy has a mild, sweet flavor, crisp stalks, and tender leaves. It‚'s rich in vitamin C, calcium, and folic acid.

Old-Time Tuna Noodle Casserole

Prep time: 30 min.     

Cook time: 20 min.

Yeild: 6 servings  (1-1/3 cup each) 

All pantry ingredients, except for frozen peas

 1    cup dried macaroni noodles or egg noodles

 1 ½  cup frozen peas, or a 15 oz can peas

1    (10 3/4 oz) can cream of mushroom soup

 1     (12 oz) can evaporated milk , or 1 ½ cup prepared dry milk

 1     tablespoon dehydrated onion

½    teaspoon salt, add more to taste

 2     (6 oz) cans tuna drained, flaked

1 ½  cup corn flakes, crushed

Step 1:  Place noodles and frozen peas in a pot of boiling water.  Cook noodles and peas to desired doneness as directed on package. Drain; rinse in hot water.  Set aside.

Step 2:  Meanwhile, heat oven to 350˚F.  In ungreased 9x9 casserole dish, combine soup, milk, onion, tuna and salt.  Add cooked noodles and peas. Mix well, then taste test!

Step 3:  Top casserole with crushed corn flakes.  Bake uncovered for 25-30 min. Remove when bubbly.

Double the recipe for a 9x13 pan.

"SPANISH RICE ...LIKE FROM A RESTAURANT!"

Rice is a food staple and is easy on queasy tummies Requires no perishable ingredients from Cooks.com

2 cups white rice 4 cups water 2 tablespoon Knorr tomato bouillon * 4 tablespoons butter or vegetable oil Heat the butter or oil in a skillet on medium heat. When hot, add rice to skillet and let get nice and toasty not burnt, have water ready and just as the rice starts giving off a toasted smell add the water to the pan. It will sizzle; as it's sizzling, add the tablespoon of tomato bouillon to the skillet and stir.  Cover with a lid and let cook on MED heat, just like you would normally, about 20 minutes. That is all there is to it, very simple and very easy. You could also add about a 1/4 cup of diced up carrots, corn or green beans if you choose to do so, while the rice is cooking. *Tomato bouillon can sometimes be found in the ethnic aisle of your local supermarket. If you can't find it there, then try a Mexican market. They should have it. This is the way to make Spanish rice just like from a Mexican restaurant. I got this recipe from my Latin friend after helping with countless barbecues and parties. This is the way her family has made it for years

Kid-Friendly Red Enchiladas

                All pantry ingredients!

1 can 8 oz. tomato sauce

2 cups water

2 t. chicken bouillon

1 T.  chili powder, if you want spicy add an extra 1 Tbsp

1 t. cumin

½ t. onion powder

¼ t. garlic powder

 12 corn tortillas, half fried in oven

Shredded cheese for topping

Options for filling, some vegetarian:

3/4 lb shredded cheese - cheddar or monterey jack

½ lb shredded cheese and re-fried beans

½ lb shredded Cheese and Fried eggs (broken yolk, salt, pepper, 1 or 2 layers)

½ lb shredded cheese and ½ lb ground beef

½ lb shredded cheese and ½ lb shredded beef, chicken, or pork

COMBINE: In med sauce pan, combine tomato sauce, water, bouillon, chili powder, cumin, onion powder, garlic powder

SIMMER the sauce for about 10 min.

HALF-FRY tortillas: Brush one side of each corn tortilla lightly with oil. Place 12 tortillas flat in 350° oven, oil side up, for 2 min.  Remove from oven to a plate. Let cool.

ASSEMBLE enchiladas: Place a little sauce in the bottom of a 9x13 pan.  Then place 3 half-fried tortillas flat.  Cover tortillas with spoonfuls sauce. Sprinkle cheese and other filling,  a little spoonful of sauce on top.  Place 3 more tortillas. Sauce. Cheese and filling. Sauce. Continue pattern.  Top with all leftover sauce then cheese. Bake 350° oven until cheese is melted, 15-20 min. 

SERVE: Top with shredded lettuce, diced tomato, and sour cream. Consider possible side dishes of Spanish rice, re-fried beans, or a 15 oz can black beans reheated

Lazy man enchiladas - Make individual servings in the microwave. Use a glass plate or glass pie pan.  Cover enchiladas while in microwave. Cook 2 min or until cheese is melted.   

Adri Burk's Funeral Potatoes

       6-8 medium russet potatoes; half-peeled, boiled, cooled, & cubed

      1. c. butter and diced large onions, cooked in a glass dish in microwave

      1  tub Sour Cream 16 oz.

         3 cans Cream of Chicken soup 10 oz each,  OR 1 Family size can 26oz

        2  tsp. Salt

       1/8 tsp. black pepper

        green onions, finely diced

        2 cups grated Cheddar Cheese, topping

Half-peel potatoes under cool water, place in stockpot with enough water to generously cover and add 1/2 tsp. salt. Boil 30 minutes or until tender but not soft. Remove from pot, place in colander and run cold water over potatoes to begin cooling. When cool enough to handle, dice into 1/2 inch cubes. Place in large mixing bowl.

Preheat oven to 350 degrees.

In medium mixing bowl, place cream of chk soup. Add sour cream. Add diced green onion, reserving a little green onion for a topping.  Add salt and pepper to taste. Stir well to combine ingredients.

Pour mixture over diced potatoes and stir gently until all potatoes are well covered.

Place in 9 x 13 pan.

Top with Cheddar Cheese

Bake 350 degrees uncovered 30 minutes, or until bubbly and cheese is slightly golden brown.  Top with remaining diced green onions.  Serve hot.

A favorite at our house and a great make-ahead-of-time dish.

To make it a main dish, add a little diced ham.

Simple Spinach Dip!

by Adriana Burk

1 (10 oz.) pkg. frozen chopped spinach, well-drained

2 c. dairy sour cream (16 oz container)

1 c. mayonnaise

3 green onions, chopped to make about 1/2 cup

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/2 cup slivered almonds, optional

THAW spinach and squeeze out all liquid before mixing the dip.
COMBINE: In large bowl, combine all ingredients. Stir until blended.    

IMPORTANT: Refrigerate 4-6 hours or until ready to serve. This allows flavors to blend and it makes a big difference in taste! Taste test prior to serving. Add more onion powder, garlic powder, or salt if needed. 

SERVE: Serve with French Bread, crackers, corn chips, or assorted raw vegetables

I like this recipe because it has no 'Knorr® Vegetable recipe mix' and no water chestnuts as ingredients.  It's also a great party food.

Cheesier-than-Kraft Mac N Cheese

1 box 7.25oz  generic brand Mac n Cheese (Walmart brand, Smith's brand, etc)

1 t. salt

¼ c. (or less) butter or margarine

¼ c. evaporated milk (secret ingredient)

In a small pot, bring water to a rolling boil.  Add salt.  Stir in macaroni.  Boil on Med High for no more than  3.5 - 4 min, stirring occasionally.  Drain.

Add butter/margarine to pot.  Return macaroni to pot.  Stir until butter melts.  Add evaporated milk.  Stir.  Add packet of powdered cheese. Stir until uniform color.  If too thick, add water or extra evaporated milk for desired consistency. Serve immediately.

Indian Coconut curry DINNER

             by Tabby D

2  cans 13.5-ounce coconut milk

1 can tomatoes puréed 

3 tablespoons curry powder

2 teaspoon ground coriander

2 teaspoon ground cumin

2 to 3 cloves garlic, grated

1-inch knob ginger, peeled and grated

1 red sweet pepper, seeded and chopped

1/2 large eggplant, peeled and cut into chunks

2 medium potatoes

1  can 14-ounce chick peas, drained and rinsed

Tofu (go vegetarian or meat of choice)

Salt and freshly ground black pepper

Cook in crock pot. 

Serve over basmati rice cooked with ground turmeric and fennel seeds. 

Garden Cilantro, PurseLane, and cashews to garnish 

Oh baby! So yummy 

Fresh Chickpea Salad

by Kayleigh Evans

Dressing:

1/2 cup seasoned rice vinegar, or white vinegar

1.5-2 tablespoons natural cane sugar, to taste

1/2 teaspoon fine grain sea salt

Salad:

2 medium field cucumbers, seeded and chopped

1 red pepper, diced

1 cup red or white onion, diced

1/4 cup cilantro, roughly chopped

1 can 15 oz. chickpeas (garbanzo beans), drained and rinsed

1/4 cup chopped roasted peanuts, for garnish

DIRECTIONS:
1. Whisk dressing ingredients together in a small bowl and adjust to taste. Feel free to add more sweetener if you prefer. Set aside.

2. Peel cucumbers, slice off the ends, and slice in half lengthwise. Scoop out the seeds with a small spoon (see photo in post if necessary). Slice halves into 1/8-inch “half moons” and toss into a large bowl. If your cucumbers are really big you can slice the half-moons in half as well.

3. Dice the red pepper and red onion and add into bowl. Roughly chop cilantro and add into bowl. Add chickpeas. Pour in the dressing and toss to combine.  Let this salad sit for about 30 minutes in the fridge, tossing every 10 minutes or so to help the dressing soak in.

4. Portion into bowls and top with peanuts. Serve immediately.

MAKE-AHEAD DIRECTIONS:

Make dressing as above. Combine dressing and salad ingredients as above, minus the cilantro and peanuts. Let flavors blend in fridge, up to 48 hours. Add cilantro and peanuts just before serving. 

Beef Barley Lentil Soup

        by Lindsey Scarber

1/4 lb. ground beef, sautéed (optional)

1 onion chopped, or 1/2 cup dehydrated onion

3 quarts hot water

1/2 c. barley, dry

2 c. brown lentils, dry

2 stalks celery finely diced, or 1/2 c. dehydrated celery

3 carrots finely diced, or 1/2 c. dehydrated carrots

3 T. beef bullion

salt and pepper to taste

Sauté ground beef and onion in a large Dutch oven pot. Add remaining ingredients.  Simmer til veggies and grains are done, about 30-40 min

Crockpot Version: Cover, Cook on High for 3-4 hours.  

Oven Version: Bake in 250 degree oven, Cover tight w/ tin foil, for 3-4 hours. 

The Crockpot and Oven versions of the recipe make a good Sunday lunch.

It's hot & ready-to-eat when church is over.

Meatloaf with Whole grains

Adding whole grains as a meat extender has many benefits!  It adds nutrition and reduces cost.  It also doubles the # of loaves you can make.   Lindsey Scarber

2 lbs. raw ground beef

2 c. dry quick oats

1 c.  cooked cracked wheat (use blender to crack the dry wheat, then cook it in a pot)

4  eggs

4 t. beef or chicken bullion

2  t.  salt

1/2 t. pepper

Some finely diced onion and bell pepper

Some diced celery

1/4  c.  ketchup

2 T. Worcestershire sauce

Preheat oven to 375.  Wash hands. Mix and squish all ingredients together.  Place in loaf pans. Decorate the top with ketchup swirlys. Bake uncovered for 1 hour and 15 min or when middle is no longer pink.  Let stand 15 min before cutting and serving.

Japanese Restaurant Cucumber Salad

Japanese Restaurant Cucumber Salad

                          Lindsey Scarber 2013     

      Dressing Ingredients:

1/4 cup white sugar

1/4 cup white vinegar

1 teaspoon Asian (toasted) sesame oil

1 teaspoon salt, or more to taste

      Veggies:

4 large cucumbers - peeled, cut into 1/4-inch slices

2 carrots - peeled, julienne cut into 1/4 x 1/4 inch strips  (I used the carrot peeler to make strips)

2 Green onions - sliced thin

Directions

Whisk sugar, rice vinegar, sesame oil, and salt together in a bowl.

Add cucumbers, carrots and green onions.  Stir to coat.

Allow salad to marinate for 30 minutes at room temperature before serving.

Black Bean Burgers

I'm so sorry it's taken so long to post this!  But this is what I made for the "food storage iron chef" ward activity that we had FOREVER ago...  Enjoy!  --Casey Gifford

BLACK BEAN BURGERS
Prep time: 30 min. Cook time: 15 min. Total: 45 min.

PATTY INGREDIENTS
4 cups (2 cans)	black beans
1/4 med	red onion
1 clove	garlic
1/4 bunch	fresh parsley
1 Tbsp	sriracha
1 Tbsp	mayonnaise
1 tsp	worchestershire sauce
1 tsp	cumin
to taste	salt and pepper
1 lg	egg
1 cup	bread crumbs
TOPPINGS
6 lg	hamburger buns
2 med	roma tomatoes
1/2 med	red onion
1/4 bunch	lettuce
1/4 cup	mustard

STEP 1: Pour the black beans into a colander, rinse well and let drain. Add the beans to a food processor along with everything except the salt, egg and bread crumbs [parsley, onion (roughly diced), garlic (minced), sriracha, mayonnaise, worchestershire sauce, cumin and fresh cracked pepper (about 20 cranks)]. Process until everything is combined and the mixture looks pasty with a few chunks. See photos below

If you don't have a food processor, mash the beans with a fork and stir in the rest of the ingredients. Make sure the onion, garlic and parsley are well chopped.

STEP 2: Transfer the mixture to a bowl and season with salt. I used about 1 tsp of salt total. Adjust other seasonings at this time as well. Make the mixture slightly stronger in flavor and saltiness than you want the burgers to be because once the bread crumbs and egg are added, the flavor will be diluted.

STEP 3: Whisk an egg and stir it into the mixture. Stir in the bread crumbs. The resulting mixture should be moist chunks and crumbs. The mixture should stick together if squeezed in your hand. Adjust the bread crumbs up or down to achieve a mixture that will hold a patty shape.

STEP 4: Use your hands for form the patties. Coat a skillet with non-stick spray and cook the patties for 7-8 minutes on each side. The patties should be brown and crisp on the outside and slightly firm to the touch. Be delicate when handling the patties, they are not as cohesive as meat patties but should hold their shape while cooking.

Serve the patties on a bun along with any toppings you desire.

NOTE: You can cook just a few patties and freeze the rest.  Wrap them in plastic wrap and then place them in a zip lock freezer bag. To cook later, just thaw the patty for 30 seconds in the microwave then finish cooking in a skillet as described above.

Black Bean Hummus

Submitted By Lindsey Scarber

2 cups cooked black beans, drained (or 15 oz. can black beans, rinsed and drained*)

1 Tbsp tahini (or 1 Tbsp creamy peanut butter + 1 t. sesame oil**)

3 Tbsp olive oil

1 lime, its juice (or 1 Tbsp lemon juice)

2 cloves garlic, minced (or garlic powder to taste)

1 tsp ground cumin

salt to taste

Pulverize the beans with an immersion blender.  Add all other ingredients.  (If an immersion blender is inaccessible, combine all ingredients in a food processor or blender.)  Blend again.  Taste it. Add a little of this or that until you get the taste you are looking for. 

Refrigerate for 30 min to 2 hours, to let the flavors blend. 

Serve with pita bread, pita chips, corn chips, or veggie sticks like carrots and celery

I like to double the recipe because it lasts in the fridge 2-3 weeks. 

Vegetarian. High in protein. Gluten-free.

*I use the Pressure Cooker to bottle black beans.  When I want to make hummus , I pull a jar off the shelf, use the perfectly cooked black beans, then reuse the quart jar for more pressure cooking. :)

**Tahini is sesame seed butter, found in the refrigerator section of health food stores like Sprouts and Trader Joes.  Instead of tahini (perishable), I use a combination of peanut butter and sesame oil (both of which are shelf-stable). It saves a trip to the store to buy tahini.

Vegetable Minestrone Soup

Submitted by Lindsey Scarber

Recipe from my AZ friend Cammi Hawker 

This a yummy and very filling vegetarian soup.  Low-carb, too!

3 T. olive oil

1 cup white onion, minced

4 t. minced garlic, fresh is best

1/2 cup zuchinni or yellow squash, chopped 

1/2 cup frozen italian cut green beans, or 1 (15 oz. ) can cut green beans

4 cups vegetable broth, or water
1 (15 oz.) cans smal red beans, or garbanzo beans, drained
1 (15 oz.) cans small white beans or great northern beans, drained
1 (14 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
1/2 cup carrot, julienne cut or shredded
2 T. fresh minced parsley (or 1 T. dried)
1 1/2 tsp. dried oregano
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
3 cups hot water
4 cups fresh baby spinach, or 1 square pkg of defrosted frozen spinach
1/2 cup small shell pasta

Heat olive oil over medium heat in large pot. Saute onion, garlic, green beans, and zucchini for 5 minutes or until onions are translucent. Add vegetable broth, drained tomatoes, tomato sauce, beans, carrot, hot water, spinach, and spices.

Bring soup to a boil, then reduce heat and simmer for 20 minutes. Add pasta and cook for 5-6 minutes, or until pasta is al dente. 

Black Bean and Couscous Salad

This recipe is delicious and it's all food storage and garden ingredients!

I like to make it ahead of time and pack it for a cold lunch to-go. 

~ Lindsey Scarber

3/4 c.   couscous, or whole wheat couscous

1  1/4 c.   chicken broth, or water + 1t. chicken bullion

6 T.   olive oil

6 T.   lime or lemon juice ( I like lime juice)

2 t.   Balsamic vinegar

1 t.   cumin

8   green onions, finely sliced

1 c.   dried cranberries

2 c. cooked black beans, drained, rinsed

Bring chicken broth to a boil in a 2-quart pot.  Stir in the couscous.  Cover and remove from heat.  Let stand for 5 min.

Meanwhile, in a large bowl, whisk together olive oil, lime juice, vinegar, and cumin.

Add green onions, cranberries, and black beans. Toss to coat.

Fluff the couscous well, breaking up all the chunks.  Add it to the beans and cranberry mixture and mix well.  Refrigerate. Serve cold.

Homemade Black Bean Burgers

Homemade Black Bean Burgers 

      1 (16 ounce) can black beans, drained and rinsed

·                                 1/2 green bell pepper, cut into 2 inch pieces

·                                 1/2 onion, cut into wedges

·                                 3 cloves garlic, peeled

·                                 1 egg

·                                 1 tablespoon chili powder

·                                 1 tablespoon cumin

·                                 1 teaspoon Thai chili sauce or hot sauce

·                                1/2 cup bread crumbs

Directions

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

You can freeze these for later!  Before cooking, form into patties and put between wax paper.  Freeze and cook when needed.