Five Bean Salad

Ingredients

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, drained
1 red onion, chopped
1 green bell pepper, chopped
3/4 cup red wine vinegar
3/4 cup white sugar
3/4 cup vegetable oil
3/4 teaspoon ground dry mustard
1/2 teaspoon dried tarragon
1 1/2 teaspoons dried cilantro

Directions

In a large bowl, layer the beans, onion and green pepper. Set aside.

In a small saucepan, mix the vinegar, sugar, oil, mustard, tarragon and cilantro. Cook and stir over medium heat until sugar dissolves. Remove from heat and pour over bean mixture. Stir until all ingredients are coated. This is best if it is left to marinate for a few hours in the refrigerator, and stirred occasionally.

Black Bean and Cornbread Cobbler

2 cans black beans, drained
1 10 oz. can Rotel tomatoes and chilies
2 tsp. cumin
1 tsp. dried cilantro (I use fresh if I have it)
1 1/2 cup Mexican shredded cheese (omit if going dairy free)

3/4 cup all-purpose flour
1/3 cup cornmeal
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp salt
2 tsp. sugar
2 Tbsp. unsalted butter
6 Tbsp. sour cream
1/4 cup cold water

Preheat oven to 375 degrees and grease a 9 x 9 baking dish.

In a bowl combine the black beans, Rotel, cumin, cilantro and one cup of the cheese (if using).
Spread mixture evenly in prepared pan. Sprinkle remaining 1/2 cup of cheese over mixture. Set aside.

In a "spacious" bowl, whisk together the flour, cornmeal, baking powder, soda, salt and sugar. Cut the butter in until mixture resembles coarse crumbs. In a small bowl whisk together the sour cream and water. Add this liquid to the dough and fold gently only until combined, do not overmix. Drop spoonfuls of dough over the top of the casserole to form a biscuit-style topping.

Bake for 45 minutes until the topping is golden brown. Serve with a "dollop" of sour cream if desired.

(Note: I think any cornbread mix or recipe would work ~ use a dairy free cornbread mix or your own favorite. Lisa, I don't think leaving the cheese out of the bean mixture will matter, maybe add some corn or something else instead. The cheese adds some nutrition but I didn't really notice any flavor added by it. The rotel tomatoes are what make this dish really yummy!)

Italian Pasta Salad

16 oz package pasta (farfalle or penne work well)
1 medium cucumber
1 small package grape tomatoes
1/4 cup fresh basil leaves
1 bottle Italian style salad dressing (I like Newman's Light Italian)
2 Tbsp McCormack's Salad Supreme (omit if making dairy free)
2 Tbsp balsamic vinegar
2 Tbsp dried oregano
salt and black pepper

Cook pasta al dente; rinse with cool water and drain well
Peel cucumber and cut into 1/2 inch dice
Cut grape tomatoes in 1/4s
Cut basil chiffonade style
Mix cucumber, tomato, and basil; set aside
Allow Italian dressing to settle completely and pour off as much of the oil as possible (save to use as a flavorful oil for cooking later, if desired)
Mix half of remaining dressing, Salad Supreme, balsamic vinegar, and oregano in a large bowl
Add pasta to dressing mix and toss to coat
Fold in vegetables
Salt and pepper to taste
Refrigerate and serve cold

This is a nice light pasta salad with the cucumber; great for summer picnics although I'm making it for a Halloween potluck! You could add some cubed mozzerella or even diced chicken if you wanted to beef it up a bit as a supper dish.

Tater Tot Casserole

One bag tater tots (I like OreIda Extra Crispy)
1/2 small white onion, diced (optional)
2 cloves garlic, minced (optional)
1 lb ground hamburger (or 1 package Boca soy crumbles)
1 package frozen green beans, defrosted
1 can cream of mushroom soup
16 oz. sour cream
1 cup grated chedar cheese
1 cup french fried onions (optional)

Cook tater tots by package instructions. I do this so they're extra crispy and not soggy.
Optional - cook onions and garlic in a little olive oil until soft.
Brown hamburger or soy crumbles (until....done? I have no idea how to cook hamburger).
Mix "meat" with onions/garlic if using.
Spray casserole dish with Pam and layer "meat".
Layer green beans on top of "meat".
Mix cream of mushroom soup, sour cream, and cheese, and pour over green beans.
Layer tater tots on top, and sprinkle french fried onions on top if desired.
Cook at 350 degrees for 45-60 min. I cover with foil to keep the onions from burning, then remove the foil for the last 5 min to brown nicely.

This was a staple in our house while I was pregnant. It's easy to remember the ingredients at the grocery store so it made it into heavy rotation. I recently figured out how to replace the soup/sour cream/cheese with a homemade vegan cream of mushroom soup, so we're enjoying it once again. There are variations where the tater tots are on the bottom but I find that putting them on top keeps them crispy. It might not be the most healthy meal but it sure is good, and the leftovers are yummy.

Kid-Pleasing Mac & Cheese

Feel good about serving Mac & Cheese :o)

Ingredients:
8 oz. elbow macaroni, fusilli or other small pasta
8 oz. Horizon Organic shredded cheddar cheese
12 oz. Horizon Organic cottage cheese
8 oz. Horizon Organic sour cream
1/4 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees. Cook pasta, drain. In a 9 x 13 baking dish stir together pasta, cheese, cottage cheese, sour cream parmesan cheese. Bake 30 to 35 minutes.

For a crunch topping, mix 1 cup dry bread crumbs and 1/4 cup Horizon Organic butter, melted. Sprinkle over pasta before baking. And you can add peas to sneak in more vegetables.

Sour Cream Pound Cake

I made this several times this summer and served with fresh fruit or ice cream. It's fast and easy and really rich and yummy.

3 cups all-purpose flour
1/4 tsp. baking soda
1 cup butter, softened
3 cups sugar
6 eggs
1 cup sour cream
1 tsp. almond extract

Mix the flour and baking soda together. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour mixture and sour cream alternately one-third at a time, beating well after each addition. Stir in the almond extract. The batter will be very thick. Spoon into a greased and floured Bundt pan. Bake at 325 degrees for 1 1/4 hours. Cool in pan for 10 minutes. Invert onto a wire rack to cool completely. Serving suggestion: top with fresh fruit and powdered sugar. Serves 12

Here's where we can share recipes

I'll start. This is a yummy soup I found for the crockpot, but you could also make it on the stovetop. You could make it vegetarian by using vegetable stock instead of chicken. I used 3 cups of chicken broth instead of 3 cups of water and the bouillon.

Southwestern Bean Soup (Better Homes & Gardens)