Corn and black bean salad

This is my own recipe, based on many different ones I have read. I just eye ball everything and mix it up, so the measurements are quite accurate. It's a bit different every time.

one can black beans drained
about 2 cups corn (if using frozen, I defrost in microwave, then drain. Fresh corn is so much better)
diced bell pepper- red, green or both
diced red onion
chopped cilantro (most important)

for the marinade I mix together-

olive oil
red wine vinegar (or apple cidar vinegar)
some fresh lime juice if I have it
sea salt
chili powder
garlic powder


Mix everything together~
I serve it cold

Sloppy Joes

After reading all the elegant recipes from the vegetarian group, I feel like this one doesn't belong!

from allrecipes.com

This recipe makes about 12 servings-

3 lbs. of lean ground sirlion
1 tablespoon vegatable oil
3/4 cup chopped onion
3/4 cup finely chopped green or red bell pepper
2 1/2 cups ketchup
1/4 cup tomato paste
1/4 cup brown sugar
2 tablespoons of vinegar
2 tablespoons of Worcestshire sauce
2 talbespoons dry mustard
1 teaspoon salt to taste
1 teaspoon of pepper
1 2/3 cups of water

1. Heat a deep skillet over medium heat and add ground meat. Brown meat until it's cooked thoroughly. Carefully drain an discard fat. Transfer meat to a bowl.

2. To same pan, heat oil on medium heat, and add onions and peppers and cook 4 to 5 minutes, stirring frequently. When vegetables are tender, return meat to pan and add remaining ingredients. Stir frequently to over meat with sauce. Reduce heat to low and cook for 20 to 30 minutes or until mixture thickens slightly.

3. serve on rolls

Stir-Fried Tofu with Spicy Lemongrass Sauce

2 packages extra firm tofu
veg oil to fry tofu (optional)

3 Tablespoons veg oil
4 cloves garlic, minced
½ jalepeno pepper, minced – keep seeds if you want it hot
6 stalks lemongrass, bottom white part only, finely chopped
2 medium onions, thinly sliced
1 can vegetable broth (I used Swansons)
4 teaspoons soy sauce, or to taste (I used low sodium)
2 Tablespoons brown sugar
cornstarch - optional


1. Brown tofu using a little oil, to desired texture. Set aside.

2. Heat oil in large pan over medium heat. Add garlic, jalepeno and lemongrass and stir until fragrant, 30 seconds. Add onion and broth and cook until the onion is soft, about 10 minutes.

3. Stir in the tofu, soy sauce and brown sugar.

4. If you want the sauce to be thicker, mix some of the liquid with some cornstarch and stir into sauce – heat thoroughly.

5. Serve over rice.

Noodles With Peanut Sauce

This is fast, easy and delicious!

8 ounces rice stick noodles (I substituted fettucine)
1/2 cup creamy peanut butter
2 tbsps. soy sauce (I substituted oyster sauce)
1 tsp. grated gingerroot
1/2 tsp. crushed red pepper
1/2 cup vegetable or chicken broth
4 ounces bean sprouts
1 small red pepper, cut into 1/4-inch strips (optional, omitted)
2 medium green onions, sliced (2 tbsps.)
2 tbsps. chopped fresh cilantro
Chopped mixed nuts (optional, included)
lime juice (optional)

1. Boil pasta until aldente (approximately 8 minutes). Set aside.

2. Beat peanut butter, soy/oyster sauce, gingerroot and crushed red pepper in small bowl until smooth. Gradually beat in broth.

3. Place noodles/pasta in large bowl. Add peanut butter mixture, bean sprouts, bell pepper and onions; toss. Sprinkle with cilantro and nuts. Add a squeeze of lime.

Enjoy!!

Mediterranean Quiche

One prepared pie crust

1 small eggplant, peeled and sliced

olive oil

1 4oz jar of marinated artichoke hearts, sliced

3-4 oz of sun dried tomatoes, sliced

4 oz provolone, grated or slivered

6 eggs

1/4 cup milk

3 tsp grainy brown mustard

Brush eggplant slices with oil and broil on both sides until golden brown. Layer on bottom of crust. Top with artichokes and tomatoes. Add in cheese. Mix the eggs well and add milk and mustard. Mix really well and pour into crust.

Bake 40 mins at 350'.