Black Bean Dip or Taco Filling from TM

You asked for a recipe, so here is one of our favorites. We use it to fill tacos or eat it cold with baked tortilla chips.

1 can black beans, rinsed and drained
1 can whole corn, rinsed and drained (or frozen)
1 bell pepper, chopped
1 onion, chopped
1 or 2 cloves of garlic, minced
fresh cilantro, chopped (add to preferred taste)
sea or kosher salt and black pepper to taste
1 T olive oil

Saute bell pepper, onion and garlic in olive oil until soft, about three to four minutes. Salt and pepper to taste. Stir in beans, corn and cilantro, and cook until warmed through.

Spring Time Pasta from TJ

Ingredients:
1 lb. pasta (pick your favorite)
2 T olive oil
2 T minced garlic (1 T of dried garlic)
1 bunch broccoli (cut and peel stalk and include it too!)
½ C carrot (thinly sliced)
½ C yellow onion (diced)
¼ C water
1 red bell pepper (sliced and seeded)
1 8-oz package mushrooms
½ C shredded parmesan cheese

Directions: In large dutch oven, heat water for pasta. Meanwhile in smaller saucepan, add olive oil and garlic over medium heat – heat for one minute. Add broccoli, carrot and onion; toss them in the oil to seal in the flavor. Add the water, cover and cook for 3 minutes. (Check the water for the pasta and add pasta to boiling water – cook for 8-9 minutes – do not over cook.) Add bell pepper and mushrooms to vegetables and cook an additional 2 minutes. Then turn off the heat, cover and let vegetables steam until pasta is done. Sprinkle vegetables with cheese and serve over pasta. Awesome by itself or as a side to grilled fish!

Italian Lentils with Pasta from TJ

Ingredients:
3 T olive oil
1 C shredded carrot
½ C shredded celery
½ C chopped green or red pepper
2 T minced garlic
½ C fresh basil, cut into strips
3½ C water
1½ C lentils
1 quart diced tomatoes
1 lb. penne pasta
2 C shredded colby or cheddar cheese

Directions: In large dutch oven heat olive oil over medium heat. Add vegetables and simmer 5 minutes. Add garlic, basil, water, and lentils. Cover and bring to boil. Add tomatoes; cover and reduce to simmer for one-hour (or longer). Meanwhile, cook pasta and shred cheese if necessary. Serve lentils over pasta and top with lots of cheese.

Almond Chicken

Sauce:
1 tsp. cornstarch
2-3 T. chicken broth
1/8 tsp. sesame oil
1 T. oyster sauce
1/2 T. soy sauce
1/8 tsp. ginger powder

Ingredients:
blanched almonds (optional)
1 green onion
1/2 sweet onion, diced
1/2 -1 carrot
1 stalk celery
1/2 can water chestnuts
2 cloves garlic
1 chicken breast

This is a small recipe that can be multiplied. Mix sauce together and set aside. Dice veggies and chicken into small bites (keep raw meat separate). In peanut oil fry chicken until done. Set aside. Clean pan. Add new oil. Stir fry carrot and onion until the onion becomes slightly transparent. Add all other vegetables. Stir-fry for 1-2 minutes. Add chicken, almonds, and sauce. Fry until sauce bubbles. Serve.