Shepherd’s Pie

Shepherd’s Pie

Kristen W.

Yield: one 9x13 dish

4 large potatoes, peeled and cubed (I’ve used about 8-10 red potatoes and it works great, too)

 1 TB butter

2-4 TB milk

 1 TB finely chopped onion

 1/4 c. shredded Cheddar cheese

 salt and pepper to taste

1 TB vegetable oil

 1 onion, finely chopped

 1 lb. ground turkey (or lean ground beef)

 2 TB all-purpose flour

 3-4 TB ketchup

 3/4 c. water

1 bag frozen peas

1 bag frozen corn

1/4 c. shredded Cheddar cheese

Bring a large pot of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, milk, finely chopped onion and 1/4 c. shredded cheese. Season with salt and pepper to taste; set aside.

Preheat oven to 375 degrees. Heat oil in a large frying pan. Add onion and cook until clear. Add ground meat and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and water. Bring to a boil, reduce heat and simmer for 5 minutes. Add frozen peas and corn and cook, stirring, for maybe 2 more minutes.

Spread the ground beef in an even layer on the bottom of a 9x13 dish. Top with the mashed potato mixture and sprinkle with remaining shredded cheese. Bake in the preheated oven for 20 minutes, or until golden brown.

Black Bean and Quinoa Soft Tacos

Black Bean and Quinoa Soft Tacos

Adapted from thecurvycarrot.com

Yield: 4-6

VERSION 1: (less time)
few TB oil
1/2 c. diced onion
2 c. cooked quinoa
1 15-oz can black beans, rinsed and drained
Taco seasoning (amount to your liking, same as a lb of meat)

Heat oil over medium heat. Add onion and cook for 3-5 mins until semi-translucent. Add cooked quinoa, black beans, and taco seasoning. I add a little water if it doesn't have enough moisture to cook in the taco seasoning. Let it simmer until taco seasoning cooked in. Serve with normal taco stuff!

Tortillas for tacos or chips for taco salad

Lettuce/spinach, tomato, onion, cheese, sour cream, etc.

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VERSION 2: (more time)
1/4 c. oil

1/2 c. diced yellow onion

3 cloves garlic, minced

1 1/2 TB dried sage

1 tsp. oregano

1 tsp. red pepper flakes

1 TB chili powder

1 TB ground cumin

2 c. cooked quinoa

1 15-oz. can of black beans, rinsed and drained

1 TB soy sauce

1 TB Worcestershire sauce

2 tsp lime juice
Taco seasoning

Pinch sea salt

Heat the oil in a sauté pan over medium heat until shimmering.  Add the onion, garlic, sage, oregano, red pepper flakes, chili powder, and ground cumin, and cook for about 3-5 minutes, stirring frequently.  Add the cooked quinoa, black beans, soy sauce, and Worcestershire sauce, mixing to thoroughly combine.  Reduce the heat to medium-low and cook, stirring occasionally, for about 5-7 minutes. Add lime juice near the end.  Adjust taste using lime juice and taco seasoning if you want to. Assemble each taco as desired.

Tortillas for tacos or chips for taco salad

Lettuce/spinach, tomato, onion, cheese, sour cream, etc.

Kansas City Cornbread

Kansas City Cornbread

Food.com

Yield: one 8x8 pan

1 8.5-oz. box Jiffy cornbread mix

1 9-oz. box jiffy yellow cake mix

1/3 c. milk

1/2 c. water

2 eggs

1/4 c. oil

Mix all ingredients and pour batter into greased and floured 8x8 pan. Bake at 400°F for 5 minutes, then lower oven to 350°F and bake for another 20-25 minutes, or until cake tester comes out clean and top is lightly browned.

Black Bean Soup

Black Bean Soup

Alyssa H.

Yield: 6-8 servings

1 onion, chopped

2 cloves garlic, minced

2 15-oz. cans black beans, undrained

1 15-oz. can chicken or veggie broth

1 15-oz. can salsa-style tomatoes (with jalapeño peppers)

1 c. corn (frozen or canned, whichever you prefer)

2 bay leaves (be sure to remove before serving soup)

1 TB red wine vinegar

½ tsp. cumin

In a large pot, sauté onion and garlic in 1 TB. olive oil. Add remaining ingredients and allow to simmer until bean skins start to split (for about 15 minutes.)

Note: the soup tastes better the next day after flavors have had a chance to blend

Lemon-Blueberry Bundt Cake

Lemon-Blueberry Bundt Cake

Candace C.

Yield: 1 Bundt cake, around 14-16 servings

3 cups all-purpose flour

2 cups sugar

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. ground nutmeg

1 c. buttermilk

3 large eggs

1/2 c canola oil

1 TB grated lemon zest

1/2 tsp. vanilla extract

2 c blueberries (fresh or frozen)

Preheat oven to 350 degrees.  Spray a 10 inch bundt pan with nonstick spray then dust with flour; set aside.  Combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.  Combine the buttermilk, eggs, oil, lemon zest and vanilla in another bowl.  Add the buttermilk mixture to the flour mixture and stir just until the flour is moistened.  Stir in the blueberries and pour into the bundt pan.  Bake until a toothpick inserted in the center of the cake comes out clear, about 1 hour and 10 minutes.  Let cool in the pan on a rack 15 minutes.  Remove the cake from the pan (upside down) and let cool completely on the rack. Dust with powdered sugar, serve with whipped cream, if desired.