Corn and Black Bean Salad

I found this recipe at Cooks.com

Corn and Black Bean Salad

• 1 (12 oz.) can whole-kernel corn, drained
• 1 (15 oz.) can black beans, drained & rinsed
• 1 red bell pepper, finely chopped
• 1/2 c. green onions, diagonally sliced
• 1/2 c. red onion, chopped
• 1 clove garlic, minced
• 1 med. tomato, chopped
• 1 Jalapeno pepper, seeded & finely chopped (optional)
• Cilantro sprigs or red onion wedge, for garnish

Dressing:

• 3/4 c. Italian salad dressing
• 3/4 tsp. hot pepper sauce
• 1/2 tsp. chili powder
• 1 tbsp. fresh lemon or lime juice
• 1 tbsp. fresh cilantro, chopped

In large bowl, combine corn, beans, bell pepper, green onions, red onion, garlic, tomato, and Jalapeno pepper.

For Dressing: In a jar with a tight-fitting lid, combine Italian salad dressing, hot pepper sauce, chili powder, lemon juice and chopped cilantro. Close lid. Shake to mix well. Pour dressing over corn mixture. Stir to mix. Refrigerate, covered, at least 6 hours, or overnight. To serve, put corn mixture in attractive salad bowl. Garnish with a few sprigs of cilantro or a thin wedge of red onion.

I used a green pepper, because I didn't have a red one and also didn't have a red onion, so I just used a regular yellow onion.  I didn't really measure the onions, but had about 1 cup of onion between the green onions and the yellow onion.  I used 1-1/2 tomatoes, because 1 didn't look like quite enough.  2 would have probably been OK.

I whisked the dressing ingredients together in the measuring cup I used to measure the salad dressing and then poured it on the salad.  When I got everything mixed together, I just felt it was missing something, so I cooked some Basmati rice and added a cup of that.  As far as putting it in an attractive bowl - I'm taking it for a potluck.  I'm just going to take the lid off the container and hope it tastes as good as it looks and smells.

Also, I'd like to try the dressing as a marinade next time we decide to grill.

• Print this recipe (at Cooks.com)

Oriental Coleslaw

I combined a couple recipes to make this.

Oriental Coleslaw

Salad:

• 1/2 head cabbage, thinly sliced and chopped (or shredded)
• 1 carrot, shredded
• 1 cup green pepper, chopped
• 4 green onions, chopped

Dressing:

• 1/2 cup oil
• 2 T vinegar
• 2 T soy sauce
• 1 T sugar
• 1/2 t. pepper
• 1/4 t. salt

Directions:

1. Combine all salad ingredients.
2. Combine dressing ingredients and pour over salad.
3. Mix well and refrigerate for several hours.
4. Serve with chow mein noodles.

One of the recipes I used also calls for a package of Ramen noodles.  Mix as directed, noodles with the salad and seasoning packet with the dressing.  I did not use the Ramen this time because I only had a couple hours to let the salad chill, so I didn't think the noodles would have time to soften up.  Next time I'm planning to plan ahead better and use the Ramen.  2 T sesame seeds, 2 T sunflower seeds, and 1/2 c. slivered almonds can also be added - or any combination of the 3.

This is really good with grilled chicken, and makes a good, cool summer meal.

• Print this recipe

Peachy Chicken

Image via Wikipedia

When we go to Five Guys for burgers and fries, I always put the malt vinegar on my fries.  And I always think this recipe, found on the back of the malt vinegar bottle, looks so good.  I wrote it down once, but then I lost it, so yesterday we went to Five Guys again, and I wrote it down again.  I'm not going to lose it this time.

 Peachy Chicken

Ingredients

• 1 (16 ounce) can peach slices, drained and reserve juice
• 2 1/2 lbs skinless chicken pieces
• 1 tablespoon vegetable oil
• 1/4 cup frozen orange juice concentrate, thawed
• 1/4 cup malt vinegar
• 1 tablespoon brown sugar
• 1 teaspoon dried basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cinnamon
• 1/8 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

1. In large skillet, brown the chicken in the oil.
2. Combine the reserved peach liquid, orange concentrate, vinegar, brown sugar, basil, salt, cloves, cinnamon, and pepper. Pour over browned chicken. Cover and simmer 25 to 30 minutes, or until chicken is cooked through.
3. Add peaches; heat. Combine 2 tbsp cornstarch and 2 tbsp water; stir into sauce. Heat, stirring, until sauce is thickened.
4. Serve chicken and sauce with rice.

I need to buy some malt vinegar, and then I'm definitely making this.  (I started to buy malt vinegar at the store once, but this recipe wasn't on the bottle, so I didn't buy it.)

• Print this recipe

Like Coconut?

Image via Wikipedia

I know not everybody does, but if you like coconut, you have to check out this list of recipes - all of them using coconut.  Originally I got distracted by the pictures - that strawberry rhubarb pie looks amazing and so do the muffins - but be sure to scroll down the page, because there are so many more coconut recipes.  I'm definitely going to have to try some of them.

I found all these recipes when I entered the Tropical Traditions Coconut Oil for Hair Treatment Review & Giveaway over at Shelley's Swag.  In order to enter the giveaway you need to check out the recipes and leave a comment letting her know which recipe (or recipes) sound amazing to you.  Sounds easy enough, right?  And you could win hair treatment that leaves your hair smelling good enough to eat!  (Giveaway ends June 24 at 11:59p.m.)

Oatmeal Sourdough Bread

I made this Oatmeal Sourdough bread once before, using 1 cup of whole wheat flour, and I really enjoyed it.  It was really good in my French Toast Casserole, too.  Yesterday I made it again, with a few adjustments:

Oatmeal Sourdough

Ingredients:

• 1 cup sourdough starter
• 1 cup cooked oatmeal 
• 1 ½ cups water, warm
• 3 T brown sugar
• 1-1/2 t salt
• 1 T oil
• 2 cups whole wheat flour
• 2 (or more) cups unbleached flour

Directions:

1. Combine starter, oatmeal, water, and 1 cup whole wheat flour in a large bowl and let sit for about an hour.
2. Mix in sugar, salt and oil.
3. Starting with the remaining cup of whole wheat, add in the flour gradually until the dough comes together into a ball.
4. Turn out dough onto a floured surface, adding extra flour if necessary, and knead until dough is smooth and somewhat firm. Place into an oiled bowl, cover with a towel or plastic wrap, and let rise at least 4 hours or overnight.  (for overnight, plastic wrap is best)

5. After the first rise, turn dough out onto a floured surface. Divide in half, cover and let sit for 10 minutes. Form into two loaves and place in greased loaf pans, cover with a towel, and let rise for 1-1 1/2 hours. Preheat oven to 425°F.
6. Slash dough two or three times with a sharp knife. Bake at 425°F for 30 minutes.

Yum!  This bread is going to be really good for sandwiches, and toast, and just to eat.

• Print this recipe

My mom linked me to this Sourdough Bread recipe a while back, and I tried it. It didn't turn out as well as I would have liked, so I will have to try it again to see if I can make it work.  The flavor was great, but it just didn't rise worth anything.  That may have been because my starter wasn't quite there yet - but it definitely is now.

Related articles by Zemanta

• Making a Sourdough Starter (bethstedman.com)