What to make with.....

Well, if you are feeling lazy, you can just throw some black beans, cheese, and taco seasoning in a tortilla. Heat in a skillet and top with salsa.

I got one! I bought a big container of Greek yogurt to use in place of sour cream but I'm worried it's going to spoil before I use it sooooooo.....

What to make with Greek yogurt?

Yellow squash. My husband grew 5 of those.

Yellow squash. My husband grew 5 of those.

Probably not the healthiest but I've always breaded and fried squash. My friend breaded and fried them but coated them in sugar too. They were excellent. I love squash.

Black beans...black beans, rice, taco seasoning in green pepper half. Put salsa on top, bake and then put sour cream lite on before serving.. Very filling..

Quinoa, and Lemongrass

I LOVE quinoa. I've tried the mediterranean pilaf and have saved the lemon scented one to make in the next week or so. I also recently posted another recipe. You can search for "peanutty quinoa bowls" and that should bring it up.

Mediterranean Quinoa Pilaf

2 cups chicken or vegetable stock\
1 cup quinoa
1 tablespoon olive oil (you can use less if you want to save some cals or fat grams)\
1/3 cup diced sundried tomatoes
1/2 large onion, chopped
1 clove garlic, minced
1/3 cup chopped fresh parsley or basil
2 tablespoons pine nuts, lightly toasted
salt and pepper to taste

Combine quinoa and broth in a pot and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add the sundried tomatoes, recover and steam for 5 minutes longer.

Meanwhile, heat the oil and add the onions. Stir occasionally until onions turn translucent. Add garlic, saute until you can smell the garlic (usually about 30 seconds.)

Fluff the quinoa, add the onions/garlic, pine nuts, and herbs. Season with salt and pepper to taste.


Lemon Scented Quinoa Salad

from http://www.101cookbooks.com/archives/001493.html

1 cup quinoa
2 cups water
1/2 teaspoon fine grain sea salt
1 can garbanzo beans, or dried equivalent
1/2 cup cilantro, chopped
1/2 red onion, chopped

Tahini Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini
Zest of one lemon
scant 1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons hot water
scant 1/2 teaspoon salt

Rinse the quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.

Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing if you like and season with more salt to taste. Serve garnished with a bit of cilantro.

Random thread idea!
If you've got an ingredient and not sure what to do with it /what to cook it with etc, post here and others may be able to suggest ways they use it and or recipe ideas.

I'll start one: What do you with black beans? (if you eat them)

Mash them up with your favorite salsa. Makes a nice dip.

Make black bean brownies. Tons of recipes online.

Make black bean burgers. Here's a recipe I like. http://www.myfitnesspal.com/topics/show/1368973-black-bean-burgers-mildly-spicy

Add them to salads.

Eat them straight, or change it up when you reheat them. I like to add things like veggies, raisins, seeds, cheese, turkey.

@black beans=black bean chili--google for recipes.

@jasmine rice=chicken and rice in crockpot; stir-fried veggies with rice; rice pudding; a great side dish with anything! Put some black bean chili on that rice!

Random thread idea!
If you've got an ingredient and not sure what to do with it /what to cook it with etc, post here and others may be able to suggest ways they use it and or recipe ideas.

I'll start one: What do you with black beans? (if you eat them)

Recently made a knock off version of TGI Friday's Black bean soup was delish.

Random thread idea!
If you've got an ingredient and not sure what to do with it /what to cook it with etc, post here and others may be able to suggest ways they use it and or recipe ideas.

I'll start one: What do you with black beans? (if you eat them)

I just made the best salad today with black beans and I don't even like then... No real recipe for quantities but throw in what you. have

Can Rinsed black beans
Corn kernels - frozen of canned
1 diced sweet pepper
1/2 red onion minced small
Mango diced. I used 2 but one is fine
Avocado cubed
Garlic
Pepper
Lime juice
Cilantro
EVVO

Mix all together.

I got one! I bought a big container of Greek yogurt to use in place of sour cream but I'm worried it's going to spoil before I use it sooooooo.....

What to make with Greek yogurt?

Tzatziki sauce. It's so good on chicken, or pork, or a spoon.


http://www.kalynskitchen.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html

Farts?


Sorry, I meant "tarts"-- here's my recipe; I hope you like it!

rinsed and drained Goya low sodium black beans
diced onion
diced fresh tomato (with seeds and juices)
chopped scallion
sour cream (yogurt if you'd rather)
salsa
ground cumin
ground black pepper
chili powder
garlic powder
olive oil (a little doesn't hurt!)
shredded or diced cooked meat (chicken, beef, pork, shrimp, whatever)

All quantities depend on how much you want to make-- I don't measure the spices or the vegs.

Preheat oven to 350 degrees. Heat olive oil in skillet on med-high heat. Add onion. Cook 1-2 min. until slightly translucent. Add beans. Stir. Add spices as per you own taste. Reduce heat. Mash up the beans with a fork so that most of them no longer look like beans (you're sort of making refried beans, but not quite). Put about half of the bean mixture aside. Divide the remaining half between 4-6 non-stick individual tart tins, shaping the beans into a "crust". Put the tins on a cookie sheet., and bake for 5 min., or until the beans have started to get a little crispy. While these shells are baking, add the meat and tomato to the reserved bean mixture. Adjust seasoning as necessary. Remove tart shells from oven. Fill with meat mixture, and return to oven for another 5 min., or until heated through. Garnish with chopped scallion, salsa, and sour cream if desired.

Quinoa: cook with the appropriate amount of water plus 1/4 C golden raisins and a tablespoon of curry powder. Let it cool, then add 1 chopped granny smith apple, about 1/2 a small red onion, a cup or so of raw, chopped kale, and dress with a mustard-cider vinegar-honey-olive oil dressing.

Black Beans: cooled beans, cooled unseasoned quinoa, anaheim chiles, red onion, and frozen or fresh corn. Add chopped cilantro and lime juice. Eat cool or at room temperature.

Greek yogurt: blend with sugar & jam, then freeze in popsicle molds. Or Eat with a drizzle of honey and raw grapes. Or use as a base for salad dressings instead of mayo or sour cream (like Ranch or Blue Cheese).

Squash: make zucchini tots (from skinnytaste) substituting yellow squash for zucchini.
Or, add ribbons of squash to lasagne over the noodles.