Pinto Beans with Chiles

This was a great side with are meet tacos that were wonderful at Hannah and Matt’s. We will be making this one a lot. Thanks much for your recipes.

Ingredients:
2 dried ancho chiles,* stemmed
2 cups boiling water
1 medium onion, chopped
1 garlic clove, peeled
2 teaspoons cumin seeds
1 teaspoon salt
2 tablespoons olive oil
2 15-ounce cans pinto beans, rinsed, drained (Or you can use dried beans for this)
1 1/2 cups low-salt chicken broth
2 bay leaves
1/4 teaspoon ground black pepper

Directions:

1. Place chiles in bowl. Pour 2 cups boiling water over. Let soak until chiles are soft, about 20 minutes. Strain, reserving 1/2 cup soaking liquid. Seed chiles; place in processor. Add onion, garlic, cumin, 1 teaspoon salt, and 1/2 cup soaking liquid; puree. DO AHEAD: Can be made 2 days ahead. Cover; chill.
2. Heat oil in large pot over medium-high heat. Add chile puree; stir until slightly thickened, about 4 minutes. Add beans, broth, bay leaves, and 1/4 teaspoon pepper. Bring to boil. Reduce heat; simmer 10 minutes. Season with salt and pepper.

* Available at many supermarkets and at specialty foods stores and Latin markets.

Buttermilk Corn Bread

Ingredients:

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions:

1. Preheat oven to 375 degrees F (175 degrees C) Grease an 8 inch square pan.

2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

——–

You can use wheat flour if you would like.

I used the dry buttermilk you can buy. It worked great. That way you can keep it in the fridge for a long time and use it only when you need to.

Quinoa salad with peas, grapes, and feta

Serves: 4-6

Ingredients:

1 cup sugar snap peas, trimmed
1/2 cup shelled english peas
2 heaping cups cooked quinoa (drained and cooled)
1  15 oz can chickpeas, rinsed and drained
1 cup red grapes, halved
4 oz. good quality feta cheese, crumbled
6 scallions, white and light green parts only, thinly sliced
1 handful fresh mint leaves, finely chopped
2 tbsp. champagne vinegar (or use white wine), or more to taste
2 tbsp. extra virgin olive oil, or more to taste
salt and freshly ground black pepper, to taste

Directions:

1. Bring a kettle or medium saucepan of water to a boil. Place snap peas and English peas in a colander in the sink, and slowly pour the boiling water over them. (alternatively, you can blanch the peas in a saucepan of boiling water for a minute or two, but if your peas are really fresh they need only a quick dousing to brighten their color. Immediately shock the peas under cold tap water, then set aside to drain.

2. Toss all ingredients together in a large mixing bowl. Adjust oil, vinegar, salt, and pepper as needed. Salad keeps well in the fridge for at least 3 days. Serve at room temperature.

Brown Sugar Glazed Bacon

Serves: 8
Prep Time: 5 min
Total Time: 35 min.

Ingredients:

16 slices bacon (about 1 lb.)
1  1/2 teaspoons ground pepper
1/3 cup firmly packed light brown sugar.

Directions

1. Preheat oven to 350 degrees. Line two 10 by 15 inch rimmed backing sheets with parchment paper; place a wire rack on the top of each sheet. Arrange bacon in a single layer on the two racks. Evenly sprinkle with pepper and brow sugar.

2. Bake until bacon is crisp and browned, rotating sheets halfway through, 30 -35 minutes. Pat dry with paper towels.

Corn and Zucchini saute with basil

Serves: 4
Prep time: 15 min

Ingredients:

6 ears of corn, husks and silks removed
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
coarse salt and ground pepper
1 cup fresh basil leaves, torn
1 teaspoon white-wine vinegar

Directions:

1. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife slice downward to release kernels, discard cobs.

2. In a large saucepan, heat oil over medium-high. Add zucchini and garlic and cook, tossing until zucchini is bright green, 1 to 2 minutes. Add corn and season with salt and pepper. Cook, tossing, until corn is heated through, 1 to 3 minutes. Remove from heat and stir in basil and vinegar.

Easy Dinner Spoon Rolls

Serves/Makes: 24
Ready in 30 min

Ingredients:

1 Package dry yeast
2 cups lukewarm water (100 – 115 degrees)
4 cups self-rising flour
1/4 cup sugar
3/4 cup oil
1 egg

Directions:

Dissolve yeast in water. Mix together with all other ingredients. Store covered in refrigerator and use as desired. Use right away or store several days. Does better if left overnight or most of a day first. To cook: spoon batter into well greased muffin pans and bake immediately at 425 for 20 minutes.

Sugared Asparagus

2 tablespoons butter