Edamame in shell

To make:

Boil 6 cups of water to a rolling boil. Salt water, optional. (I salted my water.) Add edamame. Boil for 6 minutes. Drain water. Run cold water over the top to cool. Eat and enjoy!

Frijoles Negro

2 cans black beans
1 onion diced
2 cloves garlic minced
1 T olive oil
4 slices turkey bacon diced
1 t black pepper
1 T chilli powder
1 t cumin
1 pinch salt
Additional olive oil or water

Cook onion in olive oil until soft. Add garlic and cook for 1-2 minutes more. Drain beans. Add remaining ingredients (except extra olive oil/water). Cook until sizzly. Puree with hand blender. Leave it chunky if you like it that way. Thin with olive oil or water to desired consistency.

Fried Apples

• 2 1/2 cups apple juice
• 4 large golden delicious apples, unpeeled and cut into wedges
• 3 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/4 tsp allspice
• 4 tablespoons sugar

In a large skillet, combine the apple juice and sliced apples. Heat on medium until apples are fork tender, turning often to enable even cooking. Be careful not to overcook apples. Remove apples from juice with slotted spoon and place in large bowl.

In another bowl, combine all dry ingredients and stir with wire whisk until well blended. Pour hot apple juice into dry mixture. Whisk vigorously until lumps are gone. Pour this mixture back into the skillet and heat on medium heat, whisking constantly, until bubbly and thick.
Remove from heat and pour over apples in bowl. Stir until apples are evenly coated.

This recipe was so easy and delicious! I felt like I was in the Cracker Barrel. And I was so happy to know that this recipe wasn't full of butter like I had thought. The apples aren't really fried, just simmered in apple juice.

I got this recipe from southernplate.com

Sesame Green Beans

1 T olive oil
1 T sesame seeds
1 lb. fresh green beans, cut into 2-in pieces
1/4 c. chicken broth
1/4 t. salt
freshly ground black pepper to taste

1) Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
2) Pour in chicken broth, salt, and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.

Sweet Potato Balls

4 sweet potatoes, baked
1/2 c. brown sugar
orange zest
3 T orange juice
1 tsp nutmeg

8 large marshmallows

1 c. sweetened coconut flakes
1/4 c. sugar
1 T. cinnamon

Peel cooked sweet potatoes and mash with the brown sugar, orange zest, orange juice, and nutmeg. Be ready to get your hands dirty!
Scoop a palm-sized amount of the sweet potato mixture in your hand. Place the large marshmallow in the middle. Get enough of the potato mixture to form a ball with all of the marshmallow covered.
Roll sweet potato ball in a mixture of the coconut flakes, sugar, and cinnamon.

Place on a pan and bake at 375 for 5-10 minutes. Just long enough to heat the potato and to melt the marshmallow. Don't cook too long.

(I got this recipe from Paula Dean's Thanksgiving special. These were so yummy! And a nice change from the standard sweet potato w/marshmallows on top.)

Pumpkin Biscuits with Orange-Honey Butter

Ingredients:

2 c. flour
3 T. sugar
2 tsp. bkg. Powder
1 tsp. cinnamon
¼ tsp. nutmeg
½ tsp. bkg. Soda
½ tsp. salt
¼ c. butter, chilledand cut in small pieces
¾ c. fat-free buttermilk
½ c. pumpkin



Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (through nutmeg); cut in chilled butter with pastry blender until mixture is a coarse meal. Combine buttermilk and pumpkin; add to flour mix, stirring until just moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Roll to ½ inch thickness. Cut into 12 biscuits with 2 ½ inch cutter.



Place close together on sheet coated with cooking spray. Bake at 450 degrees for 11 minutes or until golden. Serve with Orange-Honey butter.

Orange-Honey Butter
½ c. butter, softened
½ c. honey
½ tsp. grated orange rind

Combine in bowl and beat with mixer at medium speed until well blended.

Quinoa Pilaf

Serves 6

3/4 cup quinoa
2 tsps olive oil
1/4 c. diced onion
3 cloves garlic, minced
2 1/2 cups boiling water
3/4 tsp salt
1/4 tsp pepper
2 large handfuls fresh baby spinach

1. Place quinoa in a colander and rinse under cold running water.
2. Drain well.
3. In large skillet, heat oil over medium heat.
4. Add onions and garlic and cook, stirring frequently, for 2 minutes or until onions are tender.
5. Stir in quinoa and cook 2 to 3 minutes or until lightly toasted.
6. Add boiling water, salt, and pepper.
7. Reduce to a simmer, cover and cook 20 minutes or until quinoa is tender.
8. Throw spinach on top, cover and cook for 1 more minute until spinach is tender.

Curried Quinoa

1 cup quinoa
1 1/2 T. oil
1/2 onion, diced
1 tsp. fresh ginger, grated
1/2 green chile, finely chopped
1 heaping tsp. tumeric
1 heaping tsp. coriander
1/4 tsp. ground cinnamon
1 3/4 c. water
1/2 c. frozen peas (I used peas/carrots mix, but you could add any vegetable)

1. Rinse quinoa well with cold water.
2. Put oil in saucepan or skillet that has a lid. Saute onions on medium high for a few minutes.
3. Add ginger, chile, and quinoa
4. Cook for one minute stirring constantly. White spiral will form around quinoa as it cooks
5. Add tumeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly
6. Add water and bring to a boil. Cover, reduce heat, and simmer for 15 minutes
7. Add peas. Cover and cook 5 minutes, or until peas are soft and water is absorbed.
8. Fluff with fork and serve. Makes about 6 servings

If anyone else has any quinoa recipes, please post them. It's loaded with protein and so easy to make, I want some more ideas! I am especially interested in adding this to my food storage since it's a good meat replacer. On the subject, does anyone have any recipes using TVP?

Rose E. P's Baked Beans

1 large can Pork and Beans
1 large can Red Kidney Beans
1 cup Green Lima Beans (or can use canned)
1 can Black Beans
2 cups chopped onion
2 cloves garlic, minced
1 lb bacon
1/2 cup ketchup
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
3 T. Apple Cider Vinegar
3 T. brown sugar
1 T. Worcestershire Sauce

1. Fry Bacon. Saute' onions and garlic in 1 T. bacon grease (or can use olive oil).
2. Drain and rinse beans (except for Pork and Beans) and put in crock pot.
3. Add remaining ingredients, including crumbled bacon, onions and garlic.
4. Simmer in crock pot on high for 4 hours, or until desired consistency.

Optional: cover and bake in a 350 degree oven for 45 minutes.

(This is my Great Grandma Toone's famous recipe for beans. Great for a potluck or a picnic. Always pleases a crowd.)

Lentils du Puy with Roasted Carrots and Beets

5 T extra-virgin olive oil
3 small beets peeled and diced
1 large carrot peeled and diced
4 shallots peeled and halved
12 oz lentils, picked over and rinsed
1 1/4 t salt
1/2 t freshly ground pepper
2 sprigs fresh parsley
2 sprigs fresh thyme
4 cups boiling water
3 T sherry wine vinegar
1/4 C chopped fresh parsley

Preheat the oven to 400 F. In a 5-quart dutch oven, comvine 3 T of the oil, the beets, carrot, and shallots, stirring to coat the vegetables. Bake, uncovered, until the vegetables begin to color, about 30 minutes.

Stir in lentils, salt, pepper, parsley, thyme, and water. Cover and bake until the lentils are tender and all the water has been absorbed, about 1 hour. Remove the parsley and thyme sprigs; discard. Stir in the vinegar, chopped parsley, and the remaining 2 T of olive oil and serve.

Becky's Yams

6 yams, steamed and sliced 1/2 to 1 inch thick

6 apples (or more) sliced

1 can (or more) pineapple chunks, juice reserved

Layer in a bake pan or large casserole dish.

Make sauce using:

3/4 c. sugar

1 t. salt

1 cube butter

2 cups pineapple juice (or whatever is reserved from the can)

4 T cornstarch, mixed in a little cold water first.

Pour sauce over layered yams, apples, and pineapple and bake 1 hour in 300F oven.

Stuffing

The stuffing in in the upper right of the picture.

You'll probably need to zoom in to really see it since I used such dark bread.

I made this for the first time this year, adapting a recipe to make it my own. Instead of stuffing the bird, I put it in a cast iron pan and stove cooked it for a few minutes, then finished it in the oven. It was soo fantastic, seriously. Best stuffing I've ever eaten.

1 C butter

1-3 handful nuts (I used walnuts, but it was my 3rd choice after pecans and cashews)

3 celery stalks chopped (with leaves, feel free to add all of your celery leaves)

3/4 c finely chopped onion

9 cups soft bread cubes (I used 10 slides german black bread and 5 slices whole wheat, partially dried and cubed)

1/2 C dried cranberries or golden raisins

2 T chopped fresh or 1 1/2 t dried sage

1 T chopped fresh or 1 t dried thyme leaves

1 1/2 t salt

1/2 t pepper (or several turns of the pepper mill)

1 C or so broth

Melt some of the butter in a pan and add the nuts to brown.

Remove nuts, leaving butter.

Add remaining butter and cook celergy and onions until tender

Stir in 1/3 of the bread cubes

Add remaining bread cubes, fruit, nuts, herbs, salt and pepper

Stir in broth until its as moist as you like it. (The recipe I adapted this from had not broth, but it called for a stuffed bird, and that's a really moist cooking method.)

Place in oven covered for ~20 minutes, then uncovered to brown. These times are approximate. I probably used a standard 350F oven. Who knows, it was Thanksgiving, and I had a lot going on.

I've heard of people forming their stuffing into balls, or making muffins. Then its already perfectly portioned. Maybe I'll try that next year.

Carrots and Parsnips

1 lb carrots, peeled and coarsely chopped

1 lb parsnips, peeled and coarsely chopped

Steam (I just cook in microwave with a little water). Add pepper and nutmeg and butter. Mash coarsely.