Black Bean Pie

I made this Black Bean Pie recipe that I found on marthastewart.com and added a little bit of london broil steak and cantaloupe on the side to make it complete.

Serves 6

• 4 flour tortillas
  
• 2 tablespoons oil
• 1 large onion, diced
• 1 jalapeno chile, minced, opt. (I didn't use it)
  
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt and freshly ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed (or soak your own!)
  
• 1 1/2 cups water or beer
  
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish (I used cilantro, it was cheaper)
  
• 8 ounces cheddar cheese, shredded (2 1/2 cups)

1. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add beans and water, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Millet Muffins

Millet Muffins are my new fav and are much easier when you are going for an easy cornbreadish side for a smaller group.

2 1.2 c. flour
1/3 c. millet flour I grind mine in our coffee grinder!
1 t. baking powder
1 t. soda
1 t. salt
1 c. buttermilk I use kefir
1 egg
1/2 c. oil I use coconut oil and omit the honey because it is sweet enough with the coconut oil
1/2 c. honey

Chicken with Thai Peanut Sauce

Talk about out of my comfort zone. While my hands thrive on good ol home cooking, my pallet (and my husbands) often long for something unusual. So we decided to try out some recipes for
Chicken with Thai Peanut Sauce over Rice it was a hit! Here's the recipe we liked and had mostly what was already in the cupboard.

Blend:
4 t. oil
1/2 c. onion (minced)
2 T. garlic (minced)
1/2 t. hot chili pepper

Add:
1/3 c. peanut better
1 c. water

Simmer 10 minutes

Add:
2 T. sugar
2T. vinegar

Simmer 2 minutes.

Pour over barbecued chicken and rice.


After making this I would recommend more peanut butter and a good hard squirt of lime juice.

Pancakes and Blueberry Syrup!

Whole-Grain Pancakes with Blueberry Maple Syrup

If you can't find white whole wheat flour, feel free to substitute unbleached all-purpose flour.

2 cups of blueberries, rinsed
1/4 cup natural granulated sugar (evaporated cane sugar)
1/4 cup real-deal, PURE, maple syrup
2 tablespoons water

2 cups white whole wheat flour or unbleached all-purpose flour
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/3 cup natural granulated sugar
1/2 teaspoon fine grain sea salt
2 1/4 cups organic buttermilk (I used kefir)
2 large organic eggs, lightly beaten
2 tablespoons butter

butter, to serve (and for pan)

To make the blueberry maple syrup put 1 cup of the blueberries, the sugar, maple syrup, and water in a medium saucepan over medium-low heat. Heat and stir until the sugar dissolves and simmer for 5 or 6 minutes or until the blueberries begin to split. Remove from heat and press the blueberry mixture through a fine strainer into a bowl. Mash the fruit to get all the juiciness extracted. Throw out the solids. Stir the remaining blueberries into the warm syrup and set aside.

To make the pancakes combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Add the buttermilk, eggs, and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don't want to over mix.

(For extra fluffiness I separated the eggs and beat the whites until they peaked and then folded them into the already mixed batter)

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Serve with a golden pat of butter and plenty of blueberries and syrup.
Makes about 12 large pancakes, or dozens of silver-dollars - enough to feed a small crowd.

Recipe by Heidi Swanson of 101cookbooks.com

Waffles

Waffles
Serves 6-8 (8-10)
(6) 4 eggs for added fluffiness, seperate the eggs and beat the whites until they peak and then fold it into the batter at the very end
(6) 4 c. flour
(1 ½) 1 c. oil if you use coconut oil you can omit the sugar and they taste absolutely marvelous!
(4 ¾) 3 ½ c. milk
(3) 2 T sugar
(12) 8 t. baking powder
(¾) ½ t. salt