Black Beans

(picture: before it was cooked)

1 pound dried black beans

4 cups chicken broth

3 cloves garlic, minced

1 medium onion, diced

1 green bell pepper, seeded and diced

1 red bell pepper, seeded and diced

1 yellow bell pepper, seeded and diced

1½ tsps. chili powder, plus more if needed

1½ tsps. cumin, plus more if needed

1 tsp. kosher salt, plus more if needed

Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)

In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1½ hours. Then add the chili powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.

This recipe can be found here.

Hard-Boiled Eggs {Pressure Cooker}

6 eggs

2 c water

Electric pressure cooker

Set up electric pressure cooker.

Put a trivet, metal rack or a metal steaming basket into the bottom of the cooker.

Add 2 cups of water and lay the eggs on top of your trivet.

Close the lid and lock it (according to your units directions). Plug it in.  Push the start button, and select 6 minutes.

After the timer goes off, unplug the unit and let it sit for 5 minutes. 

Open lid and remove eggs.  They will be hot! 

Zucchini with Corn and Cilantro

• 1 teaspoon olive oil
• 3 1/2 cups cubed zucchini (about 1 pound)
• 1 cup frozen whole-kernel corn
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon fresh lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 
  

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.

Remove from heat, and stir in cilantro and remaining ingredients.

This recipe can be found here

Brussels Sprouts with Pecans and Cranberries

1 lb. fresh Brussels sprouts, rinsed and trimmed
3 oz. coarsely chopped pecans
3 Tbsp. unsalted butter
¼ tsp. kosher salt
¼ tsp. freshly ground pepper
4 oz. coarsely chopped dried cranberries

Slice the Brussels sprouts using the thinnest slicing disc of a food processor.

Set a 10-inch sauté pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes.

Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes.

Remove the pan from the heat, add the cranberries, toss and serve.

This recipe can be found here.

Sweet Potato Hash

1/4 cup vegetable oil

1 red onion, thinly sliced (about 2 cups)

1 red bell pepper, diced (about 2 cups)

2 pounds sweet potatoes, quartered and cut into 1/4-inch slices

1 teaspoon ground cumin

2 teaspoons salt

1/2 teaspoon red pepper flakes

Pour the oil into a large skillet and place over high heat. Add the onion and bell pepper and saute, stirring, 2 to 3 minutes.

Add the potatoes, cumin, salt and red pepper flakes, lower the heat to medium and cook, stirring occasionally, for 25 to 30 minutes, or until the potatoes are fork tender and some are browned. The potatoes will begin to stick as they cook. Just continue to turn with a spatula.

Find this recipe here.

Oven Roasted Corn on the Cob

Ear/s fresh corn

Preheat oven to 350 degrees F.

Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft.  No need to remove the silk!

Peel down the husks and use as a handle when eating.

This recipe can be found here.

French Fried Potato Balls

Ingredients

1 cup mashed potatoes
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
5 tablespoons milk

Directions

In a large mixing bowl, mix ingredients in order given. Drop from a tablespoon into deep fryer at 360ºF. When brown, drain on brown paper. Serve hot.

Recipe can be found here.

Mashed Potatoes

5 large potatoes, boiled

½ cup milk

2 Tbsp butter

1 tsp salt

Place potatoes in bowl and break apart with a fork.  Attach bowl and flat beater to mixer.

Gradually turn to speed 4 and beat until smooth (about 1 minute).  Add milk, butter and salt.  Turn to speed 4; beat until milk is absorbed (about 30 seconds).  Gradually increase speed to 6 and continue beating until fluffy (about 1 minute.)

Change to wire whip.  Whip on speed 10 for 2-3 minutes.

recipe found in the Kitchen Aid cookbook.

Tater Tots

Ingredients

• 6 potatoes, peeled and diced
• 2 to 3 tablespoons all-purpose flour
• Seasoned salt
• Black pepper
• Canola oil, for frying

Directions

Cook the potatoes in boiling water until tender. Then process them using a ricer or food mill OR mash them with a fork for a more lumpy texture.

Add the flour, some seasoned salt and pepper and combine.

Form into balls, and then slightly flatten into discs. Let them cool completely.

Heat some canola oil in a cast-iron skillet and fry the cooled tots until golden. Drain on a paper towel.

You can freeze the tots after frying. Remove from the freezer when you need them and reheat in a 400 degree F oven for 10 to 12 minutes.

from this website