Recipes

Black Bean Corn Salsa
2-19 oz cans of black beans, rinsed & drained
8 ears fresh corn, boil for 10 minutes, submerse in cold water, cut off kernels (can use frozen too)
1/2 c finely chopped cilantro, the more the better
2 orange, yellow, green, or red bell peppers, chopped medium fine (fun to use different colors)
1 large red onion, chopped medium fine
Juice of 3-4 limes
Juice of 2-3 lemons
3-4 T olive oil
Salt to taste
Cholula Hot Sauce (this is for flavor & a little heat...start with 3 T. You can add more after you refrigerate)
Add citrus juice last...stir all ingredients well & refrigerate for at least 3 hours. Taste & adjust salt & Cholula as needed
This is a double batch recipe!


Thai Vegetable Stir-Fry
1/2 t green curry paste (found at Chao's on University Ave. or ask me...I've got plenty!)
1/2 c coconut milk
2 T fish sauce (also at Chao's... or my house)
1 T brown sugar
1/4 t salt
1 T vegetable oil
2 carrots, chopped
1 small red onion, thinly sliced
1 small red pepper, seeded & diced
1 medium zucchini, sliced in 1/4" rounds
2 T fresh ginger, finely chopped (I use 1/2 t ginger powder)
1 T garlic, finely chopped
8 oz extra firm tofu, cubed
cilantro, chopped (optional)

In a small bowl, mix curry paste & a few teaspoons of coconut milk until blended. Stir in remaining coconut milk, fish sauce, brown sugar, & salt. Set mixture aside.
In large skillet, heat oil over medium high heat. Add carrots, red onion, & red pepper; stir fry 5 minutes or until onion & pepper just begin to wilt. Add zucchini, ginger, & garlic; stir fry 3 minutes more.
Reduce heat to medium low and add tofu. Gently stir in coconut milk mixture; simmer 3 minutes. Remove from heat, and if desire, sprinkle with cilantro. Serve with rice or noodles.


Broccoli-Cauliflower Tetrazzini
8 oz dried fettuccine or spaghetti, broken
1 pkg (16 oz) loose pack frozen broccoli, cauliflower, & carrots (use your fresh produce!)
2 T butter
3 T flour
2 1/2 c milk
1/2 c grated Parmesan cheese
1/4 c t salt
1 jar (4.5 oz) sliced mushrooms, drained (use your fresh mushrooms!)
2 T grated Parmesan cheese

Preheat oven to 400F & arrange rack in the middle of the oven. Lightly grease a 3qt rectangular baking dish; set aside. Cook the pasta according to the package directions; drain. Cook the vegetables; drain & set aside.
For cheese sauce, melt butter in a saucepan. Stir in flour. Slowly add milk. Cook & stir over medium heat until slightly thickened & bubbly. Cook & stir 1 minute more. Remove saucepan from heat. Stir in 1/2 c Parmesan cheese, salt, & 1/4 t ground pepper.
Toss pasta with 1/2 c of the cheese sauce in a large bowl. Spread pasta evenly in prepared dish. Top with vegetable and mushrooms. Pour remaining cheese sauce over all. Top with 2 T Parmesan cheese. Bake, uncovered, about 15 minutes or until heated through. Makes 8 servings.