Quinoa and Black Beans

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions

1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Make Ahead Potatoes

5 pounds potatoes, peeled and quartered
1 (8-oz) container sour cream
1 (8-oz) package cream cheese
1/2 Cup butter or margarine, divided
1/4 cup finely chopped onion or chives
1/4 to 1 TBS salt
1 tsp white pepper
Place potatoes in a large kettle, cover with water and bring to a boil. Reduce heat, cover and cook for 20 to 25 minutes or until potatoes are tender. Drain and place in a large bowl. Add cream cheese, sour cream and 6 TBS of the butter; beat well. Add onion, salt and pepper, stir until mixture is smooth. Spread in a buttered 9 x 13 baking dish. Melt remaining 2 TBS butter and drizzle over the top. Refrigerate or bake immediately covered at 350 degrees for 40 minutes. Uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated or frozen, let stand at room temperature for 30 minutes before baking.

Zuchinni Fries

Last night for our St. Patrick's day dinner I decided to make Zuchinni fries. I love them at the Monrovian restaurant. I washed and cut off both ends of the zuchinni. I cut the zuchinni into 2-3 inch lengths. I cut that in half and then in half or thirds depending on the thickness of the zuchinni (length wise). I dipped those fries into a beaten egg - just enough to moisten and then into a mixture of seasoned bread crumbs and parmesian cheese. Then I put them in hot oil and fried them until they were golden brown. We served them with ranch dressing. They were fantastic.