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Monday, February 29, 2016

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Cinnamon Coffee Cake Ii

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 4 eggs
  • 1 cup water
  • 1 cup vegetable oil
  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup chopped walnuts

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan, or a 10 inch bundt cake pan.
  • in a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. add the eggs, oil and water, mix until well blended. in another bowl, stir together the brown sugar, cinnamon and nuts. pour half of the batter into the pan, spread evenly. sprinkle with half of the nut mixture. cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
  • bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees f (165 degrees c) and bake for an additional 35 to 40 minutes.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Roasted Garlic Cauliflower

Ingredients

  • Servings: 6
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
  • place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
  • bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Cream Filled Chocolate Cupcakes

Ingredients

  • Servings: 2
  • 2 1/2 cups all-purpose flour
  • 2 cups white sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 1 cup hot water
  • 2/3 cup shortening
  • 1/2 cup white sugar
  • 1/3 cup milk
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c). grease two 12-cup muffin tins.
  • sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
  • stir baking soda and hot water together in a small bowl; mix into batter. pour batter into muffin cups to 2/3 full.
  • bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
  • insert frosting into cupcakes using a pastry tube fitted with a rosette tip. frost the tops of cupcakes with remaining frosting.

peppy's pita bread

Ingredients

  • Servings: 8
  • 1 1/8 cups warm water (110 degrees f/45 degrees c)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoons white sugar
  • 1 1/2 teaspoons active dry yeast

Recipe

    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 3 hrs 20 mins

  • place all ingredients in bread pan of your bread machine, select dough setting and start. when dough has risen long enough, machine will beep.
  • turn dough a lightly floured surface. gently roll and stretch dough into a 12 inch rope. with a sharp knife, divide dough into 8 pieces. roll each into a smooth ball. with a rolling pin, roll each ball into a 6 to 7 inch circle. set aside on a lightly floured countertop. cover with a towel. let pitas rise about 30 minutes until slightly puffy.
  • preheat oven to 500 degrees f (260 degrees c). place 2 or 3 pitas on a wire cake rack. place cake rack directly on oven rack. bake pitas 4 to 5 minutes until puffed and tops begin to brown. remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. once pitas a softened, either cut in half or split top edge for half or whole pitas. they can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

pie crust iv

Ingredients

  • Servings: 1
  • 1/2 cup vegetable shortening
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold water

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. add as much water as needed to hold together, and mix lightly with a fork.
  • roll gently on a floured pastry cloth to about an inch larger than pie plate. fold carefully in half, lift to pie plate, and unfold. press into pan. for a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. fold up, and pinch so edge of pie is raised from rim.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Sunday, February 28, 2016

cinnamon bread i

Ingredients

  • Servings: 1
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons margarine

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 350 degrees f (175 degrees c). grease one 9x5 inch loaf pan.
  • measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. beat 3 minutes. pour into prepared loaf pan. smooth top.
  • combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. sprinkle topping over smoothed batter. using knife, cut in a light swirling motion to give a marbled effect.
  • bake for about 50 minutes. test with toothpick. when inserted it should come out clean. remove bread from pan to rack to cool.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Mouth-watering Stuffed Mushrooms

Ingredients

  • Servings: 12
  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
  • heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
  • when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
  • bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Saturday, February 27, 2016

krazy kake

Ingredients

  • Servings: 1
  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 3 tablespoons distilled white vinegar
  • 2 teaspoons vanilla extract
  • 2 1/2 cups water
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 1/2 cup butter
  • 2 cups white sugar

Recipe

  • in 9 x 13 inch pan, mix together flour, 2 cups white sugar, baking soda, 1/3 cup cocoa, and salt.
  • add vegetable oil, vinegar, and vanilla.
  • pour water over all. stir and mix the batter.
  • bake in a preheated 350 degrees f (175 degrees c) oven for 30-35 minutes.
  • to make frosting: mix together 2 cups sugar, 1/3 cup cocoa,1/2 cup milk, and 1/2 cup butter. boil in saucepan for 2 or 3 minutes. set aside to cool.
  • ice cake...be sure icing is quite cool before pouring cake.

Roasted Garlic Cauliflower

Ingredients

  • Servings: 6
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
  • place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
  • bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Sam's Famous Carrot Cake

Ingredients

  • Servings: 1
  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup raisins

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x12 inch pan.
  • in a medium bowl, sift together flour, baking soda, salt and cinnamon. set aside.
  • in a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well. add flour mixture and mix well.
  • in a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
  • using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
  • pour into prepared 8x12 inch pan, and bake at 350 degrees f (175 degrees c) for 1 hour. check with toothpick.
  • allow to cool for at least 20 minutes before serving.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Coconut Chiffon Cake

Ingredients

  • Servings: 1
  • 2 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 egg yolks
  • 3/4 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup flaked coconut

Recipe

  • preheat oven to 325 degrees f (165 degrees c).
  • combine the flour, sugar, baking powder, and salt mixing well. make a well in the center of the flour mixture and add the vegetable oil, egg yolks, water, vanilla extract, and almond extract. beat until smooth.
  • in a large bowl beat the egg whites and the cream of tartar until stiff peaks form. pour the egg yolk mixture gradually over the beaten egg whites and fold until just blended. fold in the flaked coconut. pour batter into an ungreased 10 inch tube pan.
  • bake at 325 degrees f (165 degrees c) for 55 minutes. increase oven temperature to 350 degrees f (175 degrees c) and bake for 10 to 15 minutes longer. top will spring back when touched lightly. turn pan upside down until cake is cool before removing from pan. remove cooled cake from pan and frost if desired.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Friday, February 26, 2016

Chocolate Chip Muffins

Ingredients

  • Servings: 1
  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 3/4 cup mini semi-sweet chocolate chips
  • 3 tablespoons white sugar
  • 2 tablespoons brown sugar

Recipe

  • heat oven to 400 degrees f (205 degrees c). grease bottoms only of 12 muffin cups or line with baking cups.
  • in a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. in a small bowl, combine milk, oil and egg; blend well. add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  • fill cups 2/3 full. sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
  • bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. cool 1 minute before removing from pan. serve warm.

Mouth-watering Stuffed Mushrooms

Ingredients

  • Servings: 12
  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
  • heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
  • when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
  • bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Easy Morning Glory Muffins

Ingredients

  • Servings: 1
  • 2 cups all-purpose flour
  • 1 1/4 cups white sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup unsweetened flaked coconut
  • 1 apple - peeled, cored and shredded
  • 3 eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups, or line with paper muffin liners.
  • in a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. stir in the carrot, raisins, nuts, coconut, and apple.
  • in a separate bowl, beat together eggs, oil, and vanilla. stir egg mixture into the carrot/flour mixture, just until moistened. scoop batter into prepared muffin cups.
  • bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Lemon Kiss Cookies

Ingredients

  • Servings: 5
  • 1 1/2 cups butter, softened
  • 3/4 cup white sugar
  • 1 tablespoon lemon extract
  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups chopped almonds
  • 60 milk chocolate candy kisses, unwrapped
  • 1/3 cup confectioners' sugar for decoration
  • 3 (1 ounce) squares bittersweet chocolate
  • 2 teaspoons vegetable oil

Recipe

  • in large bowl, beat butter, 3/4 cup sugar and lemon extract until light and fluffy. add flour and almonds; beat at low speed until well blended. cover; refrigerate at least 1 hour for easier handling.
  • preheat oven to 375 degrees f (190 degrees c).
  • shape scant tablespoons dough around each kiss, covering completely. roll in hands to form ball. place on ungreased baking sheet. bake for 8-12 minutes until set and bottom edges are light golden brown. cool 1 minute; remove to rack and cool completely. sprinkle cookies with confectioners' sugar.
  • in small pan, melt chocolate squares and stir in oil until smooth. drizzle over each cookie.

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

nana's fastnachts

Ingredients

  • Servings: 5
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm water (110 degrees f/45 degrees c)
  • 1 teaspoon white sugar
  • 3 cups all-purpose flour
  • 2 cups milk
  • 3 eggs, beaten
  • 1/4 cup margarine, melted
  • 1 cup white sugar
  • 1 1/2 teaspoons salt
  • 4 cups all-purpose flour
  • 2 quarts vegetable oil for frying

Recipe

  • warm the milk in a small saucepan until it , then remove from heat. let cool until lukewarm. in a small bowl, proof the yeast by adding the warm water to the yeast. let stand 10 minutes.
  • in a large bowl mix together the teaspoon of sugar and 3 cups of the flour. stir in milk until smooth. add proofed yeast and mix well. cover and let rise until doubled in size.
  • stir in beaten eggs, melted butter or margarine, one cup of sugar, salt, and enough of the remaining flour to make a stiff dough. cover and let rise for a second time until doubled.
  • punch down dough and divide into 2 portions. on a lightly floured surface, roll out dough to 1/2 inch thickness. cut dough with a biscuit cutter. make 2 slits with a sharp knife in the middle of each doughnut. cover and let rise a third time until doubled in size.
  • deep fat fry in oil or lard for 3 to 4 minutes on each side until lightly browned. rotate to ensure even cooking. drain on brown paper bags. toss in confectioners sugar while still warm.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

chicken quesadillas

Ingredients

  • Servings: 20
  • 1 pound skinless, boneless chicken breast, diced
  • 1 (1.27 ounce) packet fajita seasoning
  • 1 tablespoon vegetable oil
  • 2 green bell peppers, chopped
  • 2 red bell peppers, chopped
  • 1 onion, chopped
  • 10 (10 inch) flour tortillas
  • 1 (8 ounce) package shredded cheddar cheese
  • 1 tablespoon bacon bits
  • 1 (8 ounce) package shredded monterey jack cheese

Recipe

    Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins

  • preheat the broiler. grease a baking sheet.
  • toss the chicken with the fajita seasoning, then spread the baking sheet. place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
  • preheat oven to 350 degrees f (175 degrees c).
  • heat the oil in a large saucepan over medium heat. stir in the green bell peppers, red bell peppers, onion, and chicken. cook and stir until the vegetables have softened, about 10 minutes.
  • layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the cheddar cheese, bacon bits, and monterey jack. fold the tortillas in half and place a baking sheet.
  • bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Thursday, February 25, 2016

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Sam's Famous Carrot Cake

Ingredients

  • Servings: 1
  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup raisins

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x12 inch pan.
  • in a medium bowl, sift together flour, baking soda, salt and cinnamon. set aside.
  • in a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well. add flour mixture and mix well.
  • in a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
  • using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
  • pour into prepared 8x12 inch pan, and bake at 350 degrees f (175 degrees c) for 1 hour. check with toothpick.
  • allow to cool for at least 20 minutes before serving.

Roasted Garlic Cauliflower

Ingredients

  • Servings: 6
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
  • place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
  • bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Wednesday, February 24, 2016

Pull-apart Spider Web Cupcakes

Ingredients

  • Servings: 24
  • 1 (18.25 ounce) package white cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 2 (16 ounce) containers prepared fluffy white frosting
  • 3 drops orange gel food coloring, or as needed
  • 1 (.68 oz. tube) black decorating gel

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins

  • preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper muffin liners.
  • beat cake mix, water, oil, and eggs in a large bowl with an electric mixer on medium speed until batter is completely smooth, about 2 minutes. divide batter between prepared muffin cups, filling each about 2/3-full.
  • bake in the preheated oven until tops spring back when pressed, 19 to 23 minutes. cool for 10 minutes in the pans before removing to a wire rack to cool completely.
  • beat frosting and orange food coloring together in a bowl until desired shade and consistency are reached.
  • arrange cooled cupcakes close together in a solid circle shape on a large platter. spread frosting over cupcakes to create one large, round frosted surface. squeeze 1 large dot of black decorating gel in the center of the frosting. draw concentric circles around the dot about 2 inches apart. drag a toothpick from the center dot to the outermost circle; repeat 12 times to make the surface appear to be a spider's web.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

candied chicken breasts

Ingredients

  • Servings: 10
  • 10 skinless, boneless chicken breast halves
  • 2 cups dry bread crumbs
  • 2 tablespoons all-purpose flour
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 tablespoon vegetable oil
  • 1 1/2 cups packed brown sugar
  • 1/4 cup prepared mustard
  • 1/2 cup ketchup
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon soy sauce
  • 1/4 cup grated onion
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 10 pineapple rings

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • rinse chicken breasts and pat dry. in a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. layer chicken in 2 lightly greased 9x13 inch baking dishes.
  • preheat oven to 350 degrees f (175 degrees c).
  • in a large saucepan over low heat, combine the brown sugar, mustard, ketchup, worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. bring to a boil, and pour over chicken. cover baking dishes with aluminum foil.
  • bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. top each piece with a pineapple ring, and serve.

swedish pancakes

Ingredients

  • Servings: 4
  • 4 extra large eggs, separated
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons white sugar
  • 1 cup milk
  • 3 tablespoons sour cream
  • 4 egg whites
  • 3 tablespoons vegetable oil

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • in a medium-size mixing bowl, beat yolks until thick. in a separate bowl, sift together flour, salt and sugar. add the sugar mixture and milk into the egg yolks incrementally. stir in the sour cream,
  • in a medium-size mixing bowl, beat egg whites until stiff but not dry. fold the egg whiles into the batter.
  • heat skillet or griddle to a high temperature. place a small amount of oil on the skillet and pour about 1 tablespoon of batter the skillet, and spread the batter out evenly. brown the pancake on one side. flip pancake over when appear on surface. brown on the other side. repeat process with remaining batter.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

honey cake i

Ingredients

  • Servings: 2
  • 4 eggs, separated
  • 3/4 cup white sugar
  • 1 cup honey
  • 1/3 cup vegetable oil
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 3 teaspoons instant coffee granules
  • 1 cup hot water

Recipe

  • mix coffee in hot water, and then cool.
  • in a large bowl, beat the yolks with the sugar until creamy. add the oil and then the honey, beating after each addition. beat until the mixture is smooth and creamy.
  • sift and then measure 3 cups of flour. combine with salt, baking powder, baking soda, and spices. add these dry ingredients alternately with the coffee to the honey mixture, stirring only until blended. do not overmix.
  • whip egg whites until stiff. fold in three additions into the batter. pour into 2 greased 8 inch square pans.
  • bake at 325 degrees f (165 degrees c) for 35 to 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Tuesday, February 23, 2016

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

almond chocolate chip pumpkin bread

Ingredients

  • Servings: 1
  • 1 1/3 cups white sugar
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 1/2 tablespoons molasses
  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup slices, divided
  • 1/2 cup miniature semisweet chocolate chips, divided

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x5-inch loaf pan.
  • beat sugar, pumpkin, vegetable oil, eggs, and molasses together in a large bowl. whisk flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ground ginger together in another bowl. add flour mixture to pumpkin mixture and stir until batter is well-combined.
  • stir 2/3 of the almonds and 3/4 of the chocolate chips into batter. pour batter into prepared loaf pan; sprinkle remaining almonds and remaining chocolate chips over the top of the loaf.
  • bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 minutes to 1 hour.

Mouth-watering Stuffed Mushrooms

Ingredients

  • Servings: 12
  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
  • heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
  • when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
  • bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

pumpkin apple streusel muffins

Ingredients

  • Servings: 18
  • 2 1/2 cups all-purpose flour
  • 2 cups white sugar
  • 1 tablespoon spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 cups peeled, cored and chopped apple
  • 2 tablespoons all-purpose flour
  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 4 teaspoons butter

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). lightly grease 18 muffin cups or use paper liners.
  • in a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, spice, baking soda and salt. in a separate bowl, mix together eggs, pumpkin and oil. add pumpkin mixture to flour mixture; stirring just to moisten. fold in apples. spoon batter into prepared muffin cups.
  • in a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. cut in butter until mixture resembles coarse crumbs. sprinkle topping evenly over muffin batter.
  • bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Sam's Famous Carrot Cake

Ingredients

  • Servings: 1
  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup raisins

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x12 inch pan.
  • in a medium bowl, sift together flour, baking soda, salt and cinnamon. set aside.
  • in a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well. add flour mixture and mix well.
  • in a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
  • using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
  • pour into prepared 8x12 inch pan, and bake at 350 degrees f (175 degrees c) for 1 hour. check with toothpick.
  • allow to cool for at least 20 minutes before serving.

Roasted Garlic Cauliflower

Ingredients

  • Servings: 6
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
  • place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
  • bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

marinated barbequed vegetables

Ingredients

  • Servings: 5
  • 1 small eggplant, cut into 3/4 inch thick slices
  • 2 small red bell peppers, seeded and cut into wide strips
  • 3 zucchinis, sliced
  • 6 fresh mushrooms, stems removed
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup coarsely chopped fresh basil
  • 2 cloves garlic, peeled and minced

Recipe

    Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 1 hr 25 mins

  • place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
  • in a medium bowl, whisk together olive oil, lemon juice, basil and garlic. pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
  • preheat an outdoor grill for high heat.
  • place vegetables directly on the grill or on skewers. cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

Monday, February 22, 2016

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Grandma's Cranberry Orange Cake

Ingredients

  • Servings: 1
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup white sugar
  • 1/3 cup orange juice
  • 2 eggs
  • 1 cup buttermilk
  • 2 tablespoons cranberry-flavored liqueur
  • 3/4 cup vegetable oil
  • 1 cup chopped dates
  • 1 cup fresh cranberries
  • 2 tablespoons grated orange zest
  • 1 cup orange juice
  • 3/4 cup white sugar

Recipe

    Preparation Time: 40 mins Cook Time: 1 hr 5 mins

    Ready Time: 2 hrs

  • preheat the oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan. sift together the flour, baking soda, baking powder and salt; set aside.
  • in a large bowl, mix together 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. add the dry ingredients and mix just until moistened. fold in the chopped dates, cranberries and orange zest. pour the batter into the prepared pan and spread evenly.
  • bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. let the cake cool in the pan set over a wire rack for 15 to 20 minutes.
  • remove the cake from the pan and place on a serving plate. in a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar. bring to a boil, stirring until the sugar has dissolved. use a turkey baster or large spoon to drizzle the sauce over the cake. poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

glazed pearl onions with raisins and almonds

Ingredients

  • Servings: 8
  • 2 pounds pearl onions
  • 1 cup dry
  • 1/2 cup raisins
  • 1/4 cup honey
  • 1/4 cup water
  • 2 tablespoons butter
  • 1 teaspoon chopped fresh thyme
  • 2/3 cup toasted slivered almonds
  • 4 teaspoons red vinegar
  • salt to taste
  • ground black pepper to taste

Recipe

  • bring a pot of salted water to a boil. add onions, and cook 3 minutes to loosen skins. drain, and cool slightly. cut root ends from onions. squeeze onions at stem end (onions will slip out of skins).
  • combine pearl onions, , raisins, honey, water, butter or margarine, and thyme in a heavy large skillet. bring to a boil over medium-high heat. reduce heat to very low, and cover. simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. season with salt and pepper. remove from heat. can be prepared 6 hours ahead. let stand at room temperature. rewarm over low heat before continuing.
  • stir almonds and vinegar into onions. add a few teaspoons of water if mixture is too dry. serve warm.

Dill And Butter Squash

Ingredients

  • Servings: 6
  • 2 sliced zucchini
  • 2 yellow squash
  • 1/4 cup butter
  • salt and pepper to taste
  • 2 teaspoons dried dill weed
  • 1 tablespoon lemon juice

Recipe

    Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins

  • slice the zucchini and yellow squash. place the sliced vegetables in a large skillet or saucepan with the butter. saute over a medium-low heat for 10 minutes before seasoning with salt, pepper and dill.
  • continue to saute for 10 additional minutes before adding the lemon juice. stir the vegetables well and remove from heat. serve hot.

Sunday, February 21, 2016

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Mouth-watering Stuffed Mushrooms

Ingredients

  • Servings: 12
  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
  • heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
  • when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
  • bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.