Corn & Poblano Tostadas

Menu:
Bean Tostadas with Sauteed Corn & Poblanos

Sautéed Corn & Poblanos || Real Simple

Ingredients
2 tablespoons canola oil
1 to 2 poblano peppers, seeded and cut into 1-inch pieces
1 medium red onion, chopped
1 10-ounce packages frozen corn, thawed
2 cloves garlic, chopped
kosher salt and black pepper
2 tablespoons fresh lime juice

Directions:
Heat the oil in a large skillet over medium-high heat. Add the poblano(s) and onion and cook, stirring often, until the poblano(s) are blistered in spots, 4 to 6 minutes. Add the corn, garlic, 1 teaspoon salt, and ¼ teaspoon black pepper and cook, stirring often, until the corn is heated through, 2 to 3 minutes. Mix in the lime juice.

Southwest Salad with Cilantro Lime Dressing

Menu:
Southwest Salad with Cilantro Lime Dressing || For the Love Of Cooking

Red Beans with Pork and Rice

Menu:
Red Beans with Pork and Rice || Fix-It and Forget-It Big Cookbook

Red Beans with Pork and Rice
1 lb. pkg. dried red beans
Ham hocks or sausage cut into small chunks
2 t. salt
1 t. pepper
3-4 cups water
6 oz. can tomato paste
8 oz. can tomato sauce
4 garlic cloves, minced

1. Soak beans for 8 hours or overnight. Drain. Discard soaking water.
2. Mix together all ingredients in slow cooker.
3. Cover. Cook on low 10-12 hours, or until beans are soft. Serve over rice.

Hard Shell Tacos

Menu:
Hard Shell Tacos
Refried Beans, Ground Beef, Cheese, Lettuce, Avocado, Salsa

Easy Bean Tacos

Menu:
Easy Bean Tacos || This Week for Dinner
Salsa, Avocado & Lettuce on the Side

Cool Southwestern Salad with Corn & Avocado

Menu:
Cool Southwestern Salad with Corn & Avocado || Real Simple

Ingredients
2 small heads romaine lettuce, cut into bite-size pieces (about 12 cups)
1 cup corn kernels (cut from 1 to 2 ears, or frozen and thawed)
2 avocados, cut into 1-inch pieces
1 15.5-ounce can pinto beans, rinsed
1/2 red onion, thinly sliced
1/2 cup fresh cilantro
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
kosher salt and black pepper
1/2 9-ounce bag tortilla chips

Directions

1. In a large bowl, combine the lettuce, corn, avocados, beans, onion, and cilantro.

2. In a small bowl, whisk together the oil, lime juice, cumin, ¾ teaspoon salt, and ¼ teaspoon pepper.

3. Drizzle dressing over the salad and gently toss. Serve with the tortilla chips.

Curried Red Lentil Soup with Lemon

Menu:
Curried Red Lentil Soup with Lemon || Vegetarian Times
Cucumbers
French Bread Rolls

Ingredients
Serves 6

2 cups red lentils, sorted and rinsed
1 qt. low-sodium vegetable broth
1 large onion, finely chopped (2 cups)
4 celery stalks, finely chopped (1 1/2 cups)
2 large carrots, finely chopped (1 1/2 cups)
2 cloves garlic, minced (2 tsp.)
1/4 cup chopped cilantro
1 Tbs. curry powder
1 tsp. ground cumin
2 Tbs. lemon juice

Directions

1. Bring lentils, vegetable broth, and 4 cups water to a simmer in large pot. Skim away foam that rises to top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.

2. Add onion, celery, carrots, and garlic; simmer, uncovered, 20 minutes. Add cilantro, curry powder, and cumin, and cook 20 minutes more, or until lentils are soft. Season with salt and pepper, if desired, and stir in lemon juice.

Black Bean Chilaquiles with Arugula Salad

Menu:
Black Bean Chilaquiles with Arugula Salad || Vegetarian Times, April 2007

Black Bean Chilaquiles with Arugula Salad

Ingredients
Serves 6

2 15.5-oz. cans black beans, rinsed and drained
1 cup prepared chipotle salsa
2 cloves garlic, peeled
1 tsp. dried oregano
1 Tbs. plus 1 tsp. olive oil, divided
1 cup low-sodium vegetable broth
2 cups arugula
3 Roma tomatoes, diced (1 cup)
1/4 cup chopped cilantro
2 green onions, sliced (about 1/4 cup)
1 Tbs. fresh lime juice
1 9-oz. bag tortilla chips
4 oz. shredded Cheddar or Monterey Jack cheese (about 2 cups)
1 avocado, diced, optional

Directions

1. Blend beans in food processor 1 minute, until mostly smooth. Add salsa, garlic and oregano, and blend 1 minute.

2. Heat 1 tsp. oil in pot over medium-high heat. Add bean mixture and broth, and whisk until combined. Bring to a boil and simmer 5 minutes, stirring occasionally.

3. Combine arugula, tomatoes, cilantro, green onions, lime juice and remaining 1 Tbs. oil in medium bowl.

4. Fold chips into simmering black bean mixture. Cook 3 to 5 minutes, or until chips are soft and slightly chewy.

5. Transfer to 2-quart casserole or deep serving dish. Sprinkle cheese on top and let stand 5 minutes. Top with arugula salad and avocado, if desired, and serve.

Hoppin' John

Menu:
Hoppin' John || Martha Stewart Food

1 strip bacon, cut crosswise into 1/4" pieces (NOTE: I used 2)
1 small onion, diced
1 large celery stalk, diced
1/2 green bell pepper, ribs and seeds removed, diced
1/2 t. dried thyme
1 can (14.5 oz) chicken broth
2 cans (15 oz each) black-eyed peas, drained and rinsed
3 T. chopped fresh parsley
coarse salt
ground pepper
4 cups cooked white rice (NOTE: I used brown)

1. In a large saucepan over medium heat, cook bacon until crisp, 3-5 minutes. Add onion, celery, bell pepper, and thyme, cook until onion is translucent, 3-5 minutes.

2. Add broth, peas and 1 cup water. Bring to boil, reduce heat. Simmer until thickened, about 40 minutes. Stir in parsley, season with salt and pepper. Serve over rice.