Greek Quinoa with Avocados

This is such a great quinoa salad.  It is packed with nutrient rich ingredients and full of flavor.  Perfect for the sunny spring days we've been having this week!  You could even add some diced or shredded chicken and make a meal out of it.  Either way you'll love it!

Greek Quinoa with Avocados
Submitted by Mindy ~ The Sisters Cafe

1/2 cup uncooked quinoa
1 cup water
2 Roma tomatoes, finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
2 small avocados (or 1 large avocado), pitted, peeled, and sliced (or diced)
1/3 cup crumbled feta cheese

Bring quinoa and water to a boil in a small saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed. In a medium bowl, stir together quinoa, tomatoes, spinach, and onion. In a small bowl, whisk together lemon juice, oil, and salt. Mix with quinoa. Place on plates with avocado slices and quinoa (or just dice the avocado and sprinkle it over the top). Sprinkle with feta. Makes 4 servings.

Recipe Source: Fitness Magazine May 2009

Quinoa, Avocado and Grilled Corn Salad with Cilantro Vinaigrette

 I realize that it is not exactly corn on the cob season, but I made this salad when it was and then forgot to share it with you.  (oops)  I came across the picture and remembered how amazingly delicious it was! If you want to make it now,  I have noticed in the freezer section you can still buy corn on the cob.  Also, I used a grill pan to cook the corn indoors, which would be perfect for this time of year!  Another option is just leaving the corn out.  There were still lots of other ingredients to make a great salad without it.  I love that quinoa is so high in protein.  It makes it a great replacement for meat in a meal.  This salad makes the perfect lunch or dinner!  Yum!  I would suggest drizzling the vinaigrette on the amount you are eating and not storing it that way.  It is better to dress it right before eating, in my opinion.  The original recipe did not have quinoa in it, and I loved it.  So you could always try it both ways!  Hope you enjoy. :)

Quinoa Avocado and Grilled Corn Salad with Cilantro Vinaigrette
Submitted by Melanie~ The Sisters Cafe

2 cups of cooked Quinoa (rinsed and cooked according to package directions)
5 ears of corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry variety or equivalent
1 small red onion, finely diced
¾ cups feta cheese, crumbled
1 ½ cups english cucumber, skin on and chopped small dice
2 TB of chopped fresh cilantro leaves (optional)

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil
2 T. Sherry vinegar
1 tsp. Garlic powder
2 T. Fresh cilantro, minced
½ tsp. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.

When ready to serve salad, add the dressing and gently toss.

Recipe Source: adapted from authenticsuburbangourmet.blogspot.com

J Alexander's Orzo and Wild Rice Salad

Have you ever been to the J. Alexander's restaurant?   We have one here in Chattanooga, and my favorite item on the menu is this orzo and wild rice salad!  It is so good!  Recently I hosted a baby shower and my friend Jessica brought this homemade version of the famous salad at J. Alexanders.  It was fantastic!  She graciously shared the recipe with me for The Sisters Cafe:)  Thank you Jessica!  This recipe has a long list of ingredients, but let me tell you, it is well worth it!!  Enjoy!

J. Alexander's Orzo and Wild Rice Salad
submitted by Melanie~The Sisters Cafe

*Note:  You may want to double or triple this, the recipe does not make a lot.

DRESSING: (Makes 1 cup)
4 1/2 tablespoons balsamic white vinegar
1 1/2 tablespoon lemon juice
1/2 teaspoon minced garlic
1/2 tablespoon Dijon mustard
1/2 tablespoon sugar
3/8 cup ( 1/4 cup plus 1/8 cup) canola oil
3/8 cup extra virgin olive oil
1/2 tablespoon fresh basil
Salt and pepper to taste
FOR SALAD:
2 cups cooked orzo
1 cup cooked wild rice
1/4 cup diced red onions
1/4 cup currants
1/8 cup fresh corn niblets
1/4 cup toasted almonds
1 tablespoon chopped parsley
3 tablespoond diced red peppers
3 tablespoons diced yellow peppers
1/2 cup sliced green onions
1/2 cup dressing (recipe follows)
Salt and pepper to taste
1 teaspoon granulated garlic
1/8 cup cut fresh basil

FOR DRESSING:
Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring). Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.

FOR SALAD:
Place all other ingredients in a mixing bowl and mix well. Serve ice cold.

Easy Rice Pilaf and a Winner

 

 

**It was so fun reading all your  great kid favorites.  In fact, I can't wait to try a few!  The winner was chosen using random.org.  Congratulations to Brooke, who wrote, "Honestly…my kids go CRAZY over homemade popcorn. We even make it when we go camping!"  We hope your kids and you enjoy your new cookbook, "When Life Gives You Kids!"  (Brooke, please email me at contact@thesisterscafe.com with your address). And thanks to the rest of you who didn't win, you can still pick up this new sensation at www.lemonpoppycake.com.  Happy Cooking!  Mindy**

If you are in need of a quick side dish that is easy to prepare and tastes great, this is your answer!  Who wants boring plain rice when you can easily 'spruce' it up with minimal effort?!  The chicken broth, parsley and minced onion give it just the right amount of flavor and color to look pretty on your table and please your tastebuds:)   If you want to you could add slivered almonds for crunch.  This recipe works great in a rice cooker or on the stovetop.

Also, today at Melandboys I am sharing a secret to keeping your family organized:)  Check it out, it has been a life saver for me!

Easy Rice Pilaf

Submitted by Melanie~ The Sisters Cafe

1 c. rice
2 c. chicken broth
2 TB dried parsley
1/4 c. minced onion

For White Long Grain Rice:  Heat all ingredients in a medium saucepan to a boil.  Reduce heat to low.  Cover and simmer for 15 minutes.

For Brown Long Grain Rice:  Increase broth by 3/4 cup. Heat all ingredients to a boil. Reduce heat to low.  Cover and simmer for 45-50 minutes.

If using a rice cooker:  combine all ingredients together and cook as directed by the owners manual.

 

Ham & Vegetable Fried Rice

This recipes is from my friend, Jenny Balmforth. It is a great go-to Ham Fried Rice recipe, and the addition of all the veggies make it a good summertime dinner option, when I am craving something fast and light. I prefer having frequent chunks of eggs in my fried rice, so I usually up the eggs in this recipe to five.  To decrease prep time, start the rice immediately and while the rice cooks, chop up and cook the veggies. Enjoy!

Ham & Vegetable Fried Rice

Submitted by Erin  ~ The Sisters Cafe

2 ½ c. water
T. reduced-sodium soy sauce
2 cloves garlic, finely chopped
1 cube chicken bouillon
1 ½ c. long-grain white rice
2 T. vegetable oil
1 carrot, cut into ¼-inch thick diagonal slices (1 cup)
2 ribs celery, cut into ¼-inch thick diagonal slices (1 cup)
1 sweet green pepper, cored, seeded and cut into thin strips (1 cup)
1 large onion, halved lengthwise then thinly sliced crosswise
4 eggs (I increase to 5 or 6 eggs and sprinkle them with a little sea salt)
½ c. thinly sliced baked ham
¼ tsp black pepper

Bring water, soy sauce, garlic and bouillon cube to boiling in a medium-size saucepan, stirring to dissolve cube.  Add rice; return to boiling. Lower heat; cover and simmer 20 minutes or until liquid is absorbed.
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.  Add carrot, celery, green pepper and onion; stir-fry 3 to 4 minutes.  Add 3 tablespoons water; cover and cook 3 to 4 minutes. Uncover; stir-fry 3 to 4 minutes or until all liquid is absorbed and vegetables are tender.  Remove vegetables with a slotted spoon to a medium-size bowl.
Lower heat to medium. Heat remaining tablespoon oil in skillet.  Whisk eggs in a small bowl.  Add to skillet; cook, breaking up into small pieces as eggs set.  Add rice and vegetable mixture to skillet. Stir in ham and black pepper.  Stir until heated through.  Serve immediately.

Makes 6 servings.  Per serving: 303 calories, 11 g protein, 9 g fat, 43 g carbohydrate, 695 mg sodium, 48 mg cholesterol.  (Obviously this came from a cookbook, so I need to ask Jenny what cookbook it is, so I can give it due credit.)

Mediterranean Orzo Salad and a Winner!

The hot humid days of a Southern summer are here.  The furnace type weather and the fact that we spend all of our time at the pool for swim team combine and man I DO not feel like cooking at the end of the day!  Salads have become a favorite for dinner.  I have had fun experimenting with different flavors and ingredients.  This Mediterranean dish was a hit!  With the chickpeas (garbanzo beans) adding some protein and making the salad more substantial, you could serve it as the main dish.  Or if you are not a bean fan--leave them  out and serve with some grilled chicken or fish.  This really hit the spot for me!  I even loved it the next day for lunch-- the flavors seemed to come out even more!

Enjoy!

Winner of the Rhodes Cookbook: Lisa in Fort Worth

Mediterranean Orzo Salad
submitted by Melanie ~ The Sisters Cafe

1 1/2 cup orzo
1 (16 oz) can Chickpeas, drained
1 (6oz) jar marinated artichoke hearts, drained
1/2 cup oil packed sun-dried tomatoes, cut into strips
1/2 cup Kalamata olives, sliced
1/2 cup flat leaf parsley, chopped
1/4 cup scallions,  minced
1/4-1/2 cup fet cheese, crumbled
1/4 cup toasted pine nuts

Salad greens for serving

Dressing
1 large clove garlic
2 TB white wine vinegar
1 tsp Dijon mustard
1/2 tsp dried marjoram
1/4 cup extra-virgin olive oil
1/2 tsp salt
Freshly ground pepper

Cook the orzo in a pot of salted boiling water until tender, about 5 minutes.  Drain and rinse under cold water.

While orzo is cooking, mince the garlic in a food processor or blender.  Add the vinegar, mustard, marjoram, olive oil, salt and pepper to taste.  Process until well blended.  Set the dressing aside.

In a large bowl, combine the cooked orzo, the chickpeas (aka garbanzo beans), artichoke hearts, sun-dried tomatoes, olives, parsley, feta cheese and scallions.  Pour the dressing over the salad, and gently toss to combine.

To serve, line a shallow baol or individual plates with salad greens.  Spoon the orzo salad onto the greens, and serve topped with the pine nuts.

Recipe Source:  adapted from Quick Fix Vegetarian by Robin Robertson

Lemon Rice

This lemon rice is awesome!  The recipe is pretty darn easy, and but it feels gourmet.  Don't you just love recipes like that? Perfect for company.  For some reason, I am not a huge fan of regular old white or brown rice.  But give it some pizzazz, and I am lover.

PS I am posting from sunny Lake Powell!  Hope you are all having a fun 4th of July week, too!

Lemon Rice
Submitted by Mindy ~ The Sisters Cafe

4 Tablespoons butter
1/3 cup green onions, chopped
1 1/2 cups white rice, uncooked
3/4 cup celery, diced
2 1/4 cups chicken broth
1 1/2 Tablespoons fresh lemon juice
1 Tablespoons lemon zest
1/2 teaspoon ground pepper
1 bay leaf

In a large saucepan over medium heat, melt butter.  Add green onion until softened.  Add rice and stir to coat.  Add celery, chicken broth, lemon juice, zest, pepper and bay leaf and bring to boil.  Once rice is boiling, reduce heat, cover and simmer for 25 minutes.  Toss rice and let stand for 5 minutes.

Recipe Source: When Life Gives You Lemons...

Black Bean and Sweet Corn Quinoa

I love love love this quinoa dish.  It is healthy, easy, on the hearty side, and just so tasty that I almost couldn't stop eating it.  And I usually don't have an issue with overeating the side dish. :)  In fact, I usually don't crave side dishes either, but after I made this recipe the first time I immediately started craving it again.  So I made it twice in one week and even brought some to a friend who had broken her arm - poor thing!  The original recipe called for two cans of black beans, but I think I like it better with just one.  I didn't have sweet white corn the second time I made this, so I used regular corn from my freezer. I thought it was just as good.

FYI: My husband is a huge rice fan.  When I realized that he was a quinoa fan, too, I couldn't help comparing the nutritional facts between the two.  It was interesting.  I'll let you see for yourself, but I just want to add one more thing... rice doubles in bulk when it cooks, but quinoa quadruples!  So 1 cup of dry rice makes 2 cups cooked rice, and 1 cup of quinoa makes 4 cups of cooked quinoa... gotta love feeling like you get to eat more! :)

Whole Grain Quinoa (1/4 cup dry):
Calories: 170
Fat: 2.5g
Total Carbohydrates: 30g
Dietary Fiber 3g
Protein 7g
Iron 10%

Long Grain Brown Rice (1/4 cup dry):
Calories: 160
Fat: 1.5g
Total Carbohydrates: 35g
Dietary Fiber: 2g
Protein 4g
Iron 4%
Thiamin 10%
Niacin 10%

Black Bean and Sweet Corn Quinoa
Submitted by Mindy ~ The Sisters Cafe

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
1 (15 ounce) can black beans, drained and rinsed
1/2 cup cilantro, chopped

In a medium pot, heat the olive oil over medium heat.  When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often.  Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth.  Stir in cumin, cayenne pepper, salt and pepper.  Bring the mixture to a boil.  Cover, reduce heat and let simmer for 20 minutes (or until the liquid is absorbed).

Stir in the frozen corn and black beans.  Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes.  Stir in cilantro.  Serve warm or chilled - it is delicious both ways!

Recipe Source: www.melskitchencafe.com

Spanish Rice

Some of our blogging friends have asked for the spanish rice recipe that was pictured with the Grilled Chicken Tostadas and Guacamole. I'm finally getting around to posting it! It is super easy - the instructions have more directions that what is really necessary - just cook it like you would a pot of plain rice, really. It is a great side for any mexican meal. Yum! Thanks to my friend TerriLyn for the recipe. By the way, it makes a ton of rice!

Spanish Rice
submitted by Erin ~ www.www.thesisterscafe.com
printable recipe

1-2 T. oil
2 c. white rice
1/2 (8 oz) can tomato sauce
1/2 onion, cut into chunks
3 T. chicken bouillon granules
5 c. water

Heat oil in skillet and fry rice until light brown. Add tomato sauce and stir. Turn heat off. Blend onion, bouillon and water in blender on high until pureed. Add blender mixture to rice, stir well and cover. Bring rice mixture to a boil, over medium-high heat. Once liquid level has dropped below the rice, turn heat down to low and simmer 30-35 minutes. Move rice to see if liquid remains. If so, keep simmering. Once rice is done, you may crack the lid to let steam out and let sit for 10-15 minutes before serving (this helps the rice dry out a little and not be so sticky).

Baked Lemon Pasta

Here is another winner recipe that we gobbled up the other day! It went perfect with the Lemon Grilled Chicken and salad we ate for dinner. I loved squeezing the fresh lemon juice on it. I just kept adding more and more! Honestly, it is really yummy. So yummy that I could eat it all myself and therefore better save it for special occasions! It presents well and would be a great side to serve when entertaining friends. A second option to this salad is to refrigerate before baking and serve as a cold pasta salad. Enjoy!

Baked Lemon Pasta

Submitted by Amy ~ The Sisters Cafe
Source: Pioneer woman
Printable Recipe

1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice

Preheat oven to 375 degrees. Cook spaghetti until al dente. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end or feel free to add as much as you like.

Summer Tortellini Salad

I realize it's still technically Spring but the beautiful sunny weather we have been having the past few days has left me feeling quite Summerish. My spell check is telling me that "Summerish" isn't a word...oh well, I have been feeling Summerish nonetheless. And I have been planning on posting this summery salad today for a while. I've decided that it must be fate for me to post this particular recipe today. Not only did Mindy post an awesome recipe for Grandma's Ranch Dressing just a few posts ago (not planned) which would be awesome with this, but I actually got this recipe from my older sister Melissa and it turns out it is her birthday today! Good timing! Happy Birthday Melis! Thank you for being a wonderful sister and always looking out for me, and sharing your successes in the kitchen with me:) I not only thought this salad was delicious but it is very quick to throw together and perfect for a busy night.

Summer Tortellini Salad

Submitted by Amy ~ The Sisters Cafe
Printable Recipe

1 pkg. (9 oz.) uncooked refrigerated cheese-filled (You can also use dry tortellini. Barilla has a yummy four cheese and Costco has really good tortellini as well)
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)
1 pint cherry or grape tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley (or 4 tsp. dried parsley if you don't have fresh...fresh is always best of course, but dried works fine too)
1/2 cup home-made or you're very, very favorite ranch dressing (I tend to skimp a bit on this measurement but 1/2 a cup isn't too much, just trying to be healthy:)
Parmesan Cheese - to taste

*Option - I have added left over Rotissere chicken to this and really liked it

Cook tortellini according to package directions, drain and rinse under cold running water. Place in a large colander and set aside. Meanwhile, slice zucchini. Chop carrot(s). Cut tomatoes in half and slice green onions. Snip parsley, if using fresh. Add vegetables to tortellini. Pour dressing over salad. Grate parmesan cheese over salad. Cover; refrigerate at least 2 hours before serving. Yield: 6 servings

Black Bean Tostados with Mango Avocado Salsa

As you know, I post my weekly menus here. I am always trying at least one new recipe each week. If the new recipes are really good I promise to post them here at Sisters Cafe. This was on the menu a couple of weeks ago and it was delicious! I loved it--but to be honest my little boys were only semi impressed (it was a little hard for them to eat). For me it was unique, light and very tasty! I had the rest for lunch the next day and loved it like before! This will definitely be on the menu again--but next time I will serve the young people in my family a cheese quesidillas with the black beans and mango salsa on the side.

 

Black Bean Tostados with Mango Avocado Salsa
Submitted by Melanie
serves 4

Printable recipe here

1-2 ripe avocados(depending on how big they are), peeled and cut into 1/2" cubes
3 T lime juice
1 ripe mango, peeled and cut into 1/2" cubes
1 jalapeño, seeded and minced
1 t grated lime zest
1/2 t salt
1/4 t sugar (or agave nectar)
2 T chopped cilantro, plus more for garnish
4 T olive oil
1 15.5-oz can black beans, drained and rinsed
black pepper, to taste

4 whole wheat tortillas
olive oil spray
kosher salt

Cotija cheese for garnish

In a medium bowl, toss mango and jalapeño with 1 T lime juice and salt. Add avocado and gently toss to combine. In a small bowl, whisk together the remaining lime juice, zest, sugar, cilantro and oil. Toss the black beans with the vinaigrette.

Meanwhile, spray both sides of the whole wheat tortillas with olive oil and sprinkle with kosher salt. Broil 3-4 minutes, flip and broil reverse side until lightly browned.

To assemble, sprinkle toasted tostados with spring mix greens. Then spoon the black beans with vinaigrette into the center of the greens and top with the mango-avocado mixture. Garnish with chopped cilantro, crumbled cotija cheese(Mexican cheese) and black pepper.

Recipe Source: adapted from Whole Foods via Fresh 365

Johnn Sterzer's Fabulous Baked Beans

My dad does not possess a large repertoire of cooking skills, but there were a few things that he has mastered... and one of these is baked beans!  My dad used to make these for camp outs, barbecues, picnics, and occasionally just because.  And every time he did?  No leftovers.  He made them for us a few weeks ago when we came over to watch a BYU basketball game with him.  He hadn't made them for awhile, and I was reminded of just how good his recipe is.  I snapped this picture before I dug in, because I knew this was a recipe that must be shared.  So thanks for being our guest cook today, Dad.  Your girls love you!

Johnn Sterzer's Fabulous Baked Beans
Submitted by Mindy ~ The Sisters Cafe

Printable Recipe

2 small cans of Pork n' Beans
8oz bacon, chopped and fried
1 green pepper, chopped
1 onion, chopped
1 stalk of celery, chopped
3 tsp. Worcestershire sauce
1/2 c. brown sugar
1/2 c. ketchup
1/2 tsp. dry mustard

Chop and fry bacon.  Then saute pepper, onion, and celery in bacon grease until tender.  Discard remaining bacon grease.  Add all ingredients into a large pot and bake at 375 degrees for one hour.

Black Bean and Corn Salad

This is a great recipe given to me by my dear friend Sheri. I love it by itself and with a tortilla chip to dip. This is packed with good and healthy ingredients. I just LOVE it! It's fabuloso!

Black Bean and Corn Salad

submitted by Melanie

2-3 cups black beans OR 2 (15 oz) cans black beans rinsed and drained

1/3 cup freshly squeezed lime juice

1/2 cup olive oil

1 garlic clove, minced

1 tsp kosher salt

1/8 tsp cayenne pepper

1 1/2 cups frozen sweet corn, thawed

1 avocado, diced

1 small red pepper, diced

2 medium tomatoes, diced

6 green onions (tops and all) finely chopped

1 jalopeno, seeded and minced

1/2 cup chopped fresh cilantro

Put the lime juice, oil, garlic, salt and cayenne in a small jar. Cover with lid an shake until well combined.

In a medium bowl, combine the beans, corn, avacado, bell pepper, tomatoes, green onions, hot pepper and cilantro. Pour the lime dressing over the salad. Stir well to coat.

Makes 4-5 main course servings or 8-10 side-dish servings.

The salad can be prepared a few hours ahead, but don't add the avocado until serving time. Refrigerate, and adjust the seasonings before serving.

Caribbean Black Beans and Coconut Rice

We had an Island theme for Melanie and Connor's birthday party last weekend and I thought beans and coconut rice sounded really good as a side dish. I looked for a recipe but couldn't find one that sounded perfect so I improvised...and this is what I came up with. It turned out delicious! The peppers came from Costco in that bag of red, orange and yellow sweet peppers - they are small and 4 probably equal one large bell pepper if that works better for you. The color really made the dish look pretty though so make sure you don't just buy a plain green one! I steamed the rice like usual but just added the thyme to the water. I'm sure long grain white rice would be good too. This recipe serves 10-12 so you might want to cut it down if you're making it for a small family!

Caribbean Beans and Rice

submitted by Brittany

5-6 c cooked jasmine rice (2 cups uncooked rice)

1 tsp dried thyme (or one Tb fresh)

1-2 Tb canola oil

4-5 small sweet peppers of red, orange and yellow

4 cloves garlic, minced

1 bunch of green onions, sliced thinly

4 cans black beans, drained and rinsed

1 can Thai Kitchen coconut milk

While the rice is cooking, saute the peppers and garlic in the oil until soft. Add the green onions and saute 2-3 minutes more. Stir in the black beans and warm through then add the rice and coconut milk. Stir over med-low heat until well combined and heated through. Serve hot.

**I really like Thai Kitchen brand coconut milk - it is less watery than other brands and tastes better, I think. When you open the can, the top half will be solidified so be careful when you spoon it out since the bottom will be liquid. Don't use the light coconut milk though - I know the regular is fattening but it's only one can for this big dish! Better yet, don't even look at the fat content!

Sweet and Spicy CousCous Salad

This salad is amazingly good!! This is a adapted from two recipes from my friend Sheri. I just LOVE it! In fact I made this last week and am already craving it again! We had it with grilled tilapia. It was the perfect spring dinner. I think I will make it for lunch today! yum!!

Sweet and Spicy CousCous Salad

Submitted by Melanie

1 box of CousCous-prepare as directed (I used a garlic and olive oil one-Far East brand)

Or bring 3 cups of water or chicken broth, and 1 Tbsp oil to a boil. Then stir in 1 ½ cups couscous. Cover and remove from heat. Allow all liquid to absorb (usually about 6 minutes) then fluff with fork.

Add:
1/4 cup chopped fresh parsley
1/2 cup red & yellow pepper, diced
3 green onions,diced
3/4 cup Garbanzo beans
1/2 cup currants
1 medium cucumber, diced
1 medium carrot, chopped
diced tomatoes (I used grape tomatoes)
Avocado, diced
1/4-1/2 cup toasted slivered almondsDressing:
6 Tbsp lemon juice
5 Tbsp olive oil
1-2 garlic cloves, pressed
1/2 tsp cumin
1/2 tsp curry
salt & pepper to taste

Pour the dressing over the salad and stir to combine. Serve right away or chill first.