Fiesta Corn Salad

1 recipe Taco Seasoning (minus the ketchup)

½ cup olive oil

½ cup water

½ cup red wine vinegar

4 cups yellow corn

4 medium tomatoes, diced

1 cup sliced black olives

1 green pepper, chopped

2 cups white corn

2 cans kidney beans, drained

Mix taco seasoning, oil, water, and vinegar. Combine all other ingredients. Pour oil mixture over everything and stir well. Chill several hours or overnight before serving.

Adapted from Suzie's recipe

Simple Hummus

2 cans (or 4 cups home-cooked) garbanzo beans/chickpeas, rinsed

2-9 cloves garlic

½ cup olive oil

¼ cup lemon juice

2 tsp cumin

1 ½ tsp salt

Puree together all ingredients until smooth and creamy. Add 1-2 TBSP water as needed until hummus reaches the desired consistency. Sprinkle with paprika before serving.

Simple Pickled Garlic

Fill a pint jar with raw, peeled garlic. Combine 1 cup white vinegar and 1 TBSP salt and pour over garlic until covered. (More liquid may be needed; just use the same vinegar : salt ratio.) Refrigerate for at least one week.

Ranch Mix/Dip/Dressing

5 TBSP dried minced onions
7 tsp dried parsley
4 tsp salt
1 tsp garlic powder
1 tsp dill

Mix together and store in an airtight container.

For dip:
Mix together 2 TBSP ranch mix and 2 cups sour cream.

For dressing:
Mix together 2 TBSP ranch mix, 1 cup sour cream, and 1 cup kefir.

"Dump" Chicken and Dumplings

2 bags frozen mixed vegetables (corn, peas, carrots, green beans)
1 onion, chopped
2 cups chicken broth or stock
2-3 cups chopped cooked chicken
2 tsp garlic powder
2 tsp thyme
2 tsp salt
1 cup milk, water, or chicken broth

Saute vegetables and spices in oil for about 5 minutes. Add broth, heat to a boil, then simmer for 10 minutes, adding in chicken and additional 1 cup liquid for the last 5 minutes. Pour into 11x13 baking dish (or 2 9x13 pans) and top with dumplings.

For dumplings, combine:

2 1/4 cup spelt flour
1 cup kefir (or milk or buttermilk)
5 TBSP butter or coconut oil
1 TBSP baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper

Bake at 425˚ for 20-25 minutes, until dumplings are cooked through.

Quick and Easy "Pad Thai"

1 box rice noodles, prepared as directed

2 TBSP brown sugar
1/4 cup lime juice
3 TBSP fish sauce
1/2 cup soy sauce

one bunch green onions, thinly sliced, white and green parts separated
2-8 garlic cloves, minced
2-4 eggs, beaten

1 bunch cilantro, chopped
1 cup crushed peanuts

Cook white parts of the green onions together with the garlic in olive oil over medium heat for about 30 seconds, then add beaten eggs and cook until almost set. Combine sauce, cooked noodles, green onions, and eggs and mix well. Garnish with cilantro and peanuts to taste.

Chicken Diablo

1/4 cup butter
1/4 cup Dijon mustard
1/4 cup honey
1 tsp curry powder
12 chicken thighs or drumsticks

In a small sauce pan, melt butter over medium heat. Add mustard, honey, and curry powder and stir until smooth and well blended.

Arrange chicken in a large baking pan, and pour sauce over it. Bake at 350 for 45-50 minutes. Halfway through, turn chicken pieces over and baste them with the sauce.

(Perfect with Roasted Asparagus and Wild Rice and Mushrooms, or even just brown rice.)

(Adapted from Six O'Clock Scramble)

Baked Sweet Potato Burritos

4 large sweet potatoes, cooked and mashed
2 cans kidney beans with liquid
4 TBSP chili powder (plus a dash or two or six of chipotle chili powder if you like spicy)
2 tsp cumin
2 TBSP Dijon mustard
1/4 cup tamari soy sauce
20 8-inch flour tortillas
4 cups grated cheddar cheese

Mash the sweet potatoes, kidney beans with liquid, chili powder, cumin, mustard, and soy sauce until blended well. Divide mixture evenly among the tortillas (off-centered works best) and top with cheese. Fold tortillas into burritos and place them seam side down in two greased 9x13 pans (or one larger pan). Bake at 350 for 12-15 minutes, until lightly browned. Serve with sour cream, salsa, and/or guacamole.

(Adapted from Six O'Clock Scramble)

Southwestern Black Bean Casserole

1 TBSP olive oil or butter
1 onion, chopped
1 green bell pepper, chopped
2 cups corn, thawed and drained
1 cup chopped green olives
1 can refried beans
1 can black beans, drained
crushed tortilla chips, enough to cover bottom of 9x13 pan
1 (15 oz) jar salsa
2 cups grated Cheddar cheese

Saute the onion and pepper in the oil/butter until onions are translucent. Add corn, then remove from heat and stir in the olives.

Mix together the refried beans and the black beans.

Cover the bottom of a greased 9x13 pan with crushed tortilla chips. Spread the bean mixture carefully over the chips, then add the onion, pepper, corn, and olive mixture. Pour the salsa over everything, then top with cheese.

Bake, covered, at 375 for 30-35 minutes, until the cheese is bubbly. Uncover and bake for 5-10 more minutes until the edges begin to brown. (I like to broil it on high for a few more minutes until the cheese is golden and crispy.) Serve with sour cream.

(Feeds 5 of us...just. Double for 6 or for leftovers.)

Lemon Feta Chicken

3 pounds chicken pieces
2 TBSP lemon juice
1/2 tsp oregano
1/4 tsp pepper
1 cup crumbled feta cheese

Preheat oven to 350. Place chicken in a baking dish and drizzle with 1 TBSP lemon juice. Sprinkle oregano, pepper, and feta evenly over the chicken, then drizzle the rest of the lemon juice over it. Bake for 30-45 minutes until chicken is done.

(Adapted from The Six O'Clock Scramble)

Faux Flautas

1 can black beans, slightly drained
1 can refried beans
1 cup cooked, shredded chicken
2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
12 soft-taco sized tortillas
2 chopped tomatoes
1 cup grated cheddar cheese

Preheat oven to 400 degrees. In a medium saucepan, combine the beans, chicken, and spices. Simmer for 5 minutes. Mash together until it is thick.

Place bean mixture off-center on each tortilla, top with cheese and tomatoes, and roll. Place seam side down in a 9x13 pan. Bake for about 15 minutes, until lightly browned. Top with salsa and sour cream.

(Adapted from The Six O'Clock Scramble)

"Spanish" Rice Pot

2 large onions, chopped
2 green bell peppers, chopped
2 pounds ground beef
4 cups water
3 cups brown rice
7 cups chopped tomatoes
2 TBSP chili powder
(1 tsp chipotle chili powder, optional)
1 tsp cumin
1 tsp salt
1/2 tsp pepper

In a large stockpot, combine onions, bell peppers, and ground beef and cook until meat is browned. Add the remaining ingredients and mix thoroughly. Bring to a boil, then cover and simmer over low heat until rice is cooked (about 30 minutes).

(adapted from The Six O'Clock Scramble)

Crock-Pot Split Pea Soup

leftover lamb bone

4 cups green split peas

1 diced onion

8 cups chicken broth

2 cups water

1 tsp pepper

Combine all ingredients in a large crock-pot. Cook on low for 8-10 hours or on high for 4-6 hours. Remove lamb bone, add salt to taste (if needed), and serve.

Moroccan Chicken and Lentils

1 TBSP paprika

2 tsp cumin

2 tsp coriander

1 tsp ground ginger

1/2 tsp turmeric

1/2 tsp black pepper

2 TBSP butter or extra virgin olive oil

1 large onion, thinly sliced

5 cloves garlic, minced

1 to 1 1/2 lbs chicken thighs

4-8 sliced carrots

1 1/4 cup chicken broth

1/2 cup dried lentils

1 1/2 cup chicken broth

1 cup whole wheat couscous

Combine spices in a small bowl and set aside. Heat butter or olive oil in a large skillet, add onions and garlic and cook for about 5 minutes over medium heat. Stir in spice mixture, then add carrots, chicken, lentils, and 1 1/4 cup chicken broth. Bring to a boil, cover, reduce heat and simmer for 40-45 minutes, until lentils are fully cooked. Bring 1 1/2 cup chicken broth to a boil, then stir in couscous. Cover and remove from heat. Allow to sit for 5 minutes, then fluff with a fork. Serve chicken and lentil mixture over couscous.

Taco Soup

1 lb ground beef

1 chopped onion

2 cups frozen corn

1/2 cup water

2-3 chopped tomatoes

1 can kidney beans (with goop)

8 oz tomato sauce (optional)

1 TBSP taco seasoning mix

Brown beef, add all other ingredients, and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Serve with tortilla chips.

Dad's Favorite Chocolate Cake

2 cups whole wheat pastry flour

2 cups evaporated cane juice

1/2 cup baking cocoa

2 tsp baking soda

1/2 tsp sea salt

1 cup kefir or buttermilk

1 cup coconut oil, melted

2 eggs

1 cup hot water

1 tsp real vanilla

Combine flour, ECJ, cocoa, soda and salt. Combine kefir, oil, and eggs. Blend the two mixtures together, then add the water and vanilla. Stir well and pour into greased 9x13 pan. Bake at 350˚ for 40 minutes.

Dangerously Easy No Bake Fridge Cookies

1/2 cup milk

1/2 cup butter

1 1/2 cups evaporated cane juice

1/2 cup cocoa powder

1/2 cup peanut butter

2 1/2 cups regular oatmeal

1/2 tsp real vanilla

Mix together milk, butter, ECJ, and cocoa in a saucepan. Cook and stir for 8 minutes, or until bubbly. Quickly stir in peanut butter and vanilla until the peanut butter is melted, then add the oatmeal. Stir until well combined. Spoon onto wax paper and refrigerate until set. Or just eat it with a spoon while it's still hot...

Whole Berry Cranberry Sauce

1 cup water

1 cup evaporated cane juice

12 oz fresh or frozen cranberries

Bring water and ECJ to a boil in a small saucepan. Add berries and return to a boil. Reduce heat and cook, stirring frequently, at a soft boil for 10 minutes, or until berries begin to pop and the sauce begins to thicken. Remove from heat, pour into a bowl and let cool at room temperature. Serve at room temperature or chill until needed.

Alfredo Sauce

1/2 cup butter

1 cup heavy whipping cream

3/4 cup grated Parmesan cheese

Melt butter in saucepan, then add cream and Parmesan cheese and stir until heated through. Serve over hot noodles or double to use in recipes like Turkey Tetrazzini.

Betsey's Burrito Casserole

1 lb ground beef or shredded chicken, cooked

4-6 flour tortillas

1 can (or 1 1/2 cups homemade) refried beans

1 cup salsa, divided

1 1/2 cups cheese, divided

1/2 recipe (or 1 can) Cream of Mushroom Soup

In a 9x13 pan, place a layer of tortillas, followed by the refried beans, meat, 1/2 cup salsa, and half of the cheese. Then place another layer of tortillas, followed by the Cream of Mushroom Soup, the rest of the salsa, and the rest of the cheese. Cook at 350˚ for 25-35 minutes, until heated through and bubbly.