Quinoa & Black Bean Salad

• For Salad
• 1 1/2 cups quinoa
• 1 1/2 cups cooked black beans, rinsed if canned
• 1 1/2 tablespoons red-wine vinegar
• 1 1/2 cups cooked corn
• 3/4 cup finely chopped green bell pepper
• 2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
• 1/4 cup finely chopped fresh coriander
• 4 medium tomatoes, diced
• 4 green onions, chopped

For dressing

• 2 t grated lime zest
• 5 tablespoons fresh lime juice, or to taste
• 1 teaspoon salt
• 1 tsp raw sugar
• 1 1/4 teaspoons ground cumin, or to taste
• 1/3 cup olive oil

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve (note: some quinoa is sold pre-rinsed.... if you use that kind, skip this step)

In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, coriander, tomatoes and green onions and toss well.

Make dressing:
In a small bowl whisk together zest, lime juice, sugar, salt, and cumin and add oil in a stream, whisking.

Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Note:  Some recipes omit the tomatoes and green onions from the salad and the lime zest and sugar from the dressing.  Do what you prefer :)  

Roasted Cauliflower

Thanks to Tiffany, I don't think I will ever cook cauliflower any other way. Unless I'm making cauliflower pesto, a recipe I'm going to post in a minute. It is SO good. Tiffany's method may differ a little, but I've been doing it this way:

Preheat oven to 400 degrees.

Wash/Break apart cauliflower into florets.

Spread out on cookie sheet.

Drizzle with olive oil.

Bake for 15-20 minutes. If you leave the oven at 400, then bake a full 20 minutes... but I like to only bake for 15, then switch the oven to broil for 2, 3 minutes max.... because I like the stalks a little crisp.

Salt to preference.... and devour :)

Crash Potatoes

So.. so.. so.. so.. GOOD!
My sister-in-law Tina made these while we were visiting Rexburg this past weekend. They are so delicious (I'm already making them again 3 days later). The only herb I've had them with, so far, is the rosemary. So yummy. Or did I say that already??!! :)
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Ingredients:
New Potatoes (or other small, round potato)
Olive Oil
Kosher (coarse) salt
Black Pepper
Whatever herb you like... ie- Rosemary

Bring a pot of water to a boil. Cook potatoes until fork-tender. Drizzle olive oil generously on a cookie sheet. Place potatoes on cookie sheet with plenty of room in between. Use a potato masher to gently press down on the potato until it slightly mashes. Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie. Repeat until all are flattened. And really, I don’t know why you couldn’t use the bottom of a glass for this step if you don’t have a potato masher. The surface might not be as textured and interesting, but I think it still might work. Brush or drizzle potatoes with olive oil. Generously sprinkle salt, pepper, and herb(s) over potatoes. Bake on top rack at 450 degrees for 20-25 minutes, or until golden and crispy and sizzling.

*Photos & Recipe courtesy of The Pioneer Woman (http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/)

Zucchini Casserole

Boil 6 cups zucchini with 1/4 cup minced fresh onion for about 5 minutes

Mix
1 cup sour cream
1 can cream of chicken soup (may substitute cream of mushroom) 
1 cup shredded carrots

Mix stuffing (Stove Top or other brand) with 1/2 cup of melted butter (I do this in the pan I bake it in 13 X 9). Take out half the stuffing to put on top of casserole. Mix all ingredients together and put rest of stuffing on top. Bake 30 minutes at 400 Enjoy!