My favorite Black Bean Corn Salad

From wholefoods.com...

Sweet Corn and Black Bean Salad

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Serves 6

Simple to prepare, colorful and flavorful, this salad combines fresh sweet corn, tender black beans, crisp red peppers and zesty cilantro in a simple rice vinegar dressing.

Ingredients

2 cups fresh or frozen and thawed corn kernels
1/2 cup finely chopped red onion
2 tablespoons seasoned rice vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
4 cups no-salt-added cooked black beans, rinsed and drained
1 red bell pepper, cored, seeded and chopped
1/3 cup cilantro leaves, finely chopped

Method

Bring a medium pot of water to a boil. Add corn and cook for 1 minute, then drain well, rinse in cold water and drain again. (If using frozen corn, skip this step.) Meanwhile, rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.

In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving.

Banana Oat Bars

Here they are, Sharon.  Banana Oat Bars... I change how I make them every time but here are the basics:

2 mashed bananas
2 cups quick oats (I have used slightly ground up old fashioned but quick work better)
1/2 cup shredded coconut (omitted the last time, I didn't have it)
1/2 cup dried fruit (dates, raisins, chopped apricots, cranberries, or whatever is on hand)
1/4 cup nuts & seeds (the original recipe calls for walnuts but I don't do walnuts so my mix has some of the following: sesame seeds, sunflower seeds, pepitas, almond slices)
1/4 cup applesauce
OPTIONAL INGREDIENTS:
honey (maybe a Tbsp or slightly more?)
Cinnamon (maybe a 1/2 tsp?)
Nutmeg (1/4 tsp?)
Vanilla (splash)
Almond Butter (1/4 cup?)
Cocoa Powder


Mix all, put in 8x8 pan.  350 oven for 30 minutes (it will turn brown on edges).  Let cool in pan.  Cut and eat.

If you're wondering about the exact ones I made today, Sharon and Ted, I omitted the coconut and Cocoa Powder and used quick oats.

Rajma (Red Kidney Beans)

yummy!
http://vegweb.com/recipes/rajma-red-kidney-beans

2 cup Red kidney beans
3 qt Water
1 teaspoon Turmeric
1 tablespoon Salt

1/4 cup Oil
garlic
1 cup Onion, Chopped
1 piece ginger, chopped
1 teaspoon Garam Masala
3 Chopped tomatoes
Coriander leaves for garnish

Red lentil & letter soup

This made up soup was actually pretty good so I'm going to write it down:

3 yellow squash
1 onion
4 baby bok choy (chopped save leaves to put in later)
3 roma tomatoes
8 cups veggie broth (homemade)
1 t cumin
1/2 t tumeric
1/2 t corriander
1/2 t paprika
1/2 cup mini pasta letters
1/2 cup red lentils
2 cups? red kidney beans

sautee veggies, add tomatoes, broth and spices.  Bring to a boil, add pasta, add lentils.  Turn to simmer.  Add kidney beans and keep on simmer or low until served.

Swiss Chard with a little extra grit

I made this dish tonight to use the swiss chard I bought at the market.  It was a lovely dish that required a lot of work (more than anticipated) but it was totally ruined in the end.  Apparently one can not treat swiss chard like lettuce.  A salad spinner did not get all the dirt off of it and it was incredibly gritty.  Unfortunately, I didn't notice until the whole thing was together.  Bummer.  But Ezra (16mo) ate it up and Mark and I suffered through the grit and I might make it again sometime.

French lentil and Swiss Chard Risotto
http://www.marthastewart.com/355364/french-lentil-and-swiss-chard-risotto?czone=food/produce-guide-cnt/produce-guide-fall&center=276955&gallery=274967&slide=259421

My modifications:

• 1 bay leaf
• 6 sprigs fresh thyme, plus 2 teaspoons leaves
• 1/3 cup French green lentils, picked over
• 1 large bunch Swiss chard (about 1 1/4 pounds)
• 2 large leeks (about 3/4 pound), white and light-green parts only 2 green onions
  
• 4 cups Homemade Chicken Stock, homemade veggie stock
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 2 1/2 teaspoons minced garlic
• 1 1/4 cups Arborio rice
• 1/2 cup dry white wine red wine
  
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese omitted
  
• 1/3 cup finely shredded radicchio, for garnish omitted
  

Directions

1. In a medium saucepan, combine 6 cups water, bay leaf, and thyme sprigs, and bring to a boil. Simmer for 5 minutes. Add lentils, reduce heat to low, and simmer until tender, 15 to 20 minutes. Drain lentils, discard bay leaf and thyme sprigs, and set aside.
2. Meanwhile, wash Swiss chard, and remove the leaves from the stalks. Slice the leaves into very thin 2-inch strips, and cut the smaller stems into 1/4-inch dice. Discard the larger stems. Cook Swiss chard in a wok or a large skillet over high heat, tossing constantly, until just wilted, about 3 minutes. Set aside in a colander.
3. Cut leeks in half lengthwise, and slice into very thin semicircles. Place in a large bowl of cold water, and let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift out of the water, and drain in a colander. Set aside.
4. In a medium saucepan, bring stock to a boil, reduce heat to low, and keep at a bare simmer.
5. Heat olive oil in a heavy 4-quart saucepan over medium heat; add leeks, onions, and garlic, and cook, stirring frequently with a wooden spoon, until soft but not browned, about 6 minutes. Add rice and thyme leaves, and continue stirring until the edges of the rice are translucent, about 3 minutes. Add wine and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.
6. Raise the heat to medium high, add salt and pepper and about 1/2 cup of the simmering stock, and cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time. Cook, stirring constantly, allowing each addition to be nearly absorbed before adding the next, until rice is creamy but still a little firm in the center, about 15 to 20 minutes.
7. Remove the pan from the heat, and stir in lentils, Swiss chard, and Parmesan. Adjust the seasoning with salt and pepper, if necessary. Divide the risotto among six plates, and garnish with the shredded radicchio. Serve immediately.

Homemade Tortillas

These were awesome!
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=866034

4 cups whole wheat flour
1 tsp salt
1/4 tsp baking powder
1.5 cups boiling water
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Directions

Put flour, salt, and baking powder into Kitchen-Aid mixer and mix, using the paddle blade. Pour boiling water over this and mix thoroughly. Switch to dough hook and knead for 2 minutes. This helps the gluten in the flour develop and absorb the water. Shape into 24 balls (I would say fewer for larger tortillas) and let rest 20 minutes. Heat a cast-iron griddle or non-stick pan to medium high heat. Roll out on an unfloured, ungreased countertop. I roll mine into squares. Roll as thin as you can and stretch the dough when you pick it up to place it on your hot griddle. Cook on both sides. Slip the hot tortilla into a zip-lock bag and zip it up. Keep doing this. The trapped steam keeps the tortillas soft. If you want to freeze these, let the bag cool and then place it in the freezer.