Rice, Black Bean, and Feta Salad

I really think this recipe could use some red in it--maybe some tomato or red pepper.  Next time.  Still very good.

Rice, Black Bean, and Feta Salad

1 can (15 oz) black beans, rinsed and drained
1-1/2 c. cooked brown rice
1/2 c. celery, diced
1 jalapeno, diced
1/2 c. green onion, diced
3.5 oz crumbled feta cheese
1/2 c. Zesty Italian dressing
1/4 c. chopped fresh cilantro or parsley

Mix everything together.  Refrigerate for a few hours and enjoy!

Sunny Quinoa Salad

I love the quinoa salads found in The Whole Life Nutrition Cookbook, but I decided that it was time for me to make up my own quinoa salad.  Here's how I made it:

Sunny Quinoa Salad

1 c. quinoa
1-3/4 c. water
pinch of sea salt

4 green onions, sliced
1 c. chopped cilantro
1 jalapeno pepper, seeded and finely diced
1/2 red pepper diced
1-1/2 ears of corn, cooked, corn cut from the cob
1 c. canned black beans

Dressing:
1/4 c. freshly squeezed lemon juice
2 T extra virgin olive oil
4 cloves garlic, minced
3/4 t. sea salt

Topping:
Raw sunflower seeds
Olive Oil
Sea salt

1. Prepare quinoa:
Rinse the dry quinoa in a fine mesh strainer under warm running water. Place quinoa in a medium sauce pan with the water and sea salt. Cover and bring to a boil. Then reduce heat to low and simmer for 20 minutes.

2. While the quinoa is cooking, preheat the oven to 350 degrees. Prepare the additional ingredients (green onions, cilantro, jalapeno, red pepper, corn, and black beans). Once the oven is preheated, roast raw sunflower seeds in a cake or pie pan with a little olive oil and sea salt for about 10 minutes, stirring once. Remove pot of quinoa from the stove and let cool.

3. Once the quinoa is cool, transfer to a bowl with a lid. Add the green onions, cilantro, jalapeno, red pepper, corn, and black beans to it.

4. Whisk together the dressing ingredients in a separate small bowl. Pour over the quinoa and vegetables. Toss salad together.

5. To serve, spoon salad on a plate or bowl and top with the roasted sunflower seeds. The salad can also be chilled for later use. I recommend adding the sunflower seeds right before you serve it so they don't get soggy.

Cilantro Black Beans

A month or so ago, my sister made some black beans with cilantro to go with her absolutely delicious sour cream chicken enchiladas.  They were delicious, so I asked her for the recipe.  I used her recipe, except I also added a green onion to the beans.  Here's how you make it:

Cilantro Black Beans

2 (15.5 oz) cans of black beans
1/2 t sugar
1/2 t chili powder
1/2 t garlic powder
1/2 t cumin
1/4 c. chopped cilantro
1 green onion, sliced

Place all ingredients in a medium sauce pan.  Bring to a boil.  Reduce heat to medium low and simmer for about 20 minutes, stirring occasionally.  These beans go great with enchiladas or grilled chicken.

Black Bean Burgers

Many restaurants in Kansas City take pride in being vegetarian friendly.  I think that's really cool, and I'm not even a vegetarian.  In fact, steak is one of my all time favorite foods.  :)  Of course, I'm also very picky about how my steak is cooked, but I won't get into that here.

Back to the point, one day I ran into a blog called Guilty Kitchen.  With that kind of a name, why wouldn't I start following it?  The second day I start following it a Black Bean Burgers post shows up.  Although not a vegetarian, I had been wanting to try a veggie burger for about 6 months prior.  But I could never bring myself to order one at a restaurant in KC (mostly I was scared of the plain avocado on them).  Then I would see one of the beef hamburger descriptions, and go for it instead.  But when I saw the post on Guilty Kitchen, I decided to give it a chance.  Due to lack or dislike of an ingredient, I changed it up a bit.  Below is my version of Guilty Kitchen's Black Bean Burgers.

Chris's Black Bean Burgers (makes 4 burgers):

• 1 15oz can black beans, drained and rinsed
• 1/2 bunch fresh cilantro leaves, chopped 
• 1 clove garlic, minced
• 1/2 small red onion, diced
• 1 egg
• 1/2 cup whole wheat bread crumbs
• 1 tsp Worcestershire sauce
• 1/2 tsp paprika
• 1/2 tsp chili powder
• Salt and pepper 
• 4 slices of pepper jack cheese
• Large lettuce leaves (Romaine, Green leaf)
• Guacamole
• 1 tomato, sliced
• 4 buns, halved
• Sliced red onion
• 12 dill pickle slices

In a food processor, pulse half of drained beans, cilantro, garlic, red onion, and egg until mixed throughly.  Pour into a large bowl.  Add the rest of the beans, bread crumbs, Worcestershire sauce, paprika, chili powder, salt, and pepper.  Stir; then form it into four patties.  If the mixture is too runny either chill for a while or add more bread crumbs.  Chill the patties for about 10 minutes.  Preheat grill.  Grill patties about 10 minutes on both sides.  When patties are about 1 minute from being done, melt a slice of pepper jack cheese on top.  Toast bun, if desired.  Serve patties on buns with guacamole, lettuce, tomato, red onion, and pickles.

Christmas Eve Food

I started this on Christmas Eve, but never got around to posting it:


A verse by my sister-in-law (Sarah Jean Mealiff Coughlan), sang to the tune of White Christmas:  "who's dreaming of a white christmas, when it's impossible to go? 'cuz the airports closing and cars are slowing and everything's covered up in snow!"

For christmas, my family (parents, brother, sister-in-law) and I had plans to drive down to Oklahoma to visit Grandpa, but due to the weather we were stranded in Derby.  My sister and her husband (Lily and Marc) were also flying into OKC for christmas.  They got stuck in San Diego.  Since there was nothing else to do, Dad and I decided to make some chili and no bake cookies.  Mom, Richard (brother) and Sarah Jean took naps while we were slaving away in the kitchen.  So here's some recipes for you guys:

No Bake Cookies:

• 1-3/4 c white sugar
• 1/2 c milk
• 1/2 c butter
• 4 T unsweetened cocoa powder
• 1/2 c crunchy peanut butter
• 3 c old fashioned oats
• 1 t vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa powder.  Heat to boiling stirring constantly; then cook for 1 1/2 minutes.  Remove from heat.  Immediately add peanut butter to saucepan so it will melt.  Stir until melted.  Add vanilla.  Then add oats one cup at a time.  Spoon onto wax paper.  Place in garage to set up.  :)

Chili:

• 2 or 3 dried Ancho Peppers
• 2 or 3 dried California Peppers 
• 6 or 7 dried Japones Peppers
• 1/4 c plus 2 T olive oil
• 3 pounds beef
• 1 pound sausage
• 1 large white onion
• 5 large cloves of garlic
• 2 T chili powder
• 2 cans peeled/diced tomatoes (preferably Italian or garlic oregano) 
• 1/4 c burbon (we used Maker's Mark)
• 26.5oz can of black beans
• 6oz can of tomato paste
• Salt and Pepper to taste

Soak peppers in water.  While peppers are soaking, chop onion and garlic.  Continue to soak peppers.  In a large saucepan brown beef in 1/4 c olive oil.  Remove cooked beef.  In the same pan, cook sausage and onion in garlic, chili powder, and 2 T olive oil.  Chop peppers as sausage and onions cook.  Add cooked beef, canned tomatoes, peppers, and burbon to pan. Cook on low for 1-1/2 to 2 hours, covered.  Stir occasionally.  Add black beans, tomato paste, and salt and pepper.  Cook until heated throughout (about 10 minutes).  Dish into bowls.  Garnish with shredded cheese, sour cream, crackers, etc.