Southwest Pasta Salad

I adapted this recipe from the one found at OurBestBites

1 1/2 lb Fusilli, Rotini or Bow Tie Pasta (We used Trader Joe's organic Fusilli)
2-3 14oz cans black beans, drained and rinsed
6 roma tomatoes, diced or about 1 1/2 C or halved cherry tomatoes ( I love Trader Joe's Sugar Plum Tomatoes)
3 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions (we didn't add these in the salad that was served at the Visiting Teaching conference)
1 1/2 C frozen fresh corn
optional: 16 oz diced cooked chicken and/or 1 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes) (Lemon juice can me substituted if you really need it, but lime is best.)
1/4 C white wine or rice vinegar (I always use seasoned rice vinegar)
4-5 cloves garlic, roughly chopped (I use 5 tsp. of the jarred, minced garlic)
1 heaping Tbsp chili powder
2 heaping tsp cumin
1 heaping tsp coriander
1 heaping tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro (I use 4 cubes of the frozen cilantro from Trader Joe's, but that amount is a super-duper mild, almost unnoticeable cilantro flavor - it just blends in rather than stands out.)

Boil pasta in salted water until cooked. While it’s cooking, prepare dressing.

Juice your limes.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact. (If you use the frozen cubes, then toss it in at the spices and vinegar stage.)

When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. My family loves to eat it warm, but you can chill it for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.

Makes about 7 - 10 dinner servings or 14 - 20 side servings.

Create your own Stirfry!!! -Multiple Sauce Recipes

Create-your-own Stir-fry (serves 4)

 1 pound protein

2 teaspoons soy sauce

2 tablespoons vegetable oil

1 recipe stir-fry sauce

1 and 1/2 pounds prepared vegetables, cut into small pieces and divided into batches based on cooking times

3 cloves garlic, minced

1 tablespoon grated fresh ginger

1. Stir-fry the protein and prepare sauce.  Toss protein with soy sauce.  Heat 2 teaspoons of oil in 12-inch nonstick skillet over high heat until just smoking.  Add protein and cook, stirring occasionally and breaking up clumps, until lightly browned, 1 1/2 to 5 minutes.  (While protein cooks, prepare sauce recipe.)  Transfer protein to a clean bowl.
2. Add 1 more tablespoon of oil to pan and return to high heat until shimmering.  If using very tough vegetables, add to skillet with 1/2 cup water, cover, and steam over high heat for about 2 minutes; uncover.  Add longer-cooking vegetables and cook, stirring occasionally until crisp-tender, 1 to 5 minutes.  Add faster-cooking vegetables and cook until vegetables are crisp-tender, 30 to 60 seconds.
3. Clear center of the pan and add remaining 1 teaspoons oil, garlic, and ginger.  Cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds.  Stir in cooked protein.  Whisk sauce to recombine, add to pan, and bring to simmer.  Cook sauce until thickened, 1 to 2 minutes.  Serve immediately.

Orange-Sesame Sauce

1/2 cup orange juice

1/4 cup low-sodium chicken broth

1/4 cup soy sauce

2 teaspoons toasted sesame oil

2 teaspoons cornstarch

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Spicy Orange Sauce

1 cup orange juice

2 tablespoons hoisin sauce

2 teaspoons cornstarch

1/4 teaspoons red pepper flakes

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Coconut-Curry Sauce

1 cup coconut milk

1 tablespoon fish sauce

1-2 teaspoons red curry paste

1 teaspoon light brown sugar

1 teaspoon cornstarch

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Sweet and Sour Sauce

6 tablespoons red wine vinegar

6 tablespoons orange juice

6 tablespoons sugar

3 tablespoons ketchup

1 teaspoon cornstarch

1/2 teaspoon salt

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Spicy Thai Basil Sauce

1 cup basil leaves, chopped coarse

3/4 cup low-sodium chicken broth

2 tablespoons fish sauce

1 tablespoon Asian chili sauce (sriracha, sambal oelek, or chili garlic sauce)

2 teaspoons brown sugar

2 teaspoons cornstarch

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Submitted By Jenny Shirts

Aloo Gobi

Ingredients :

1 Tbsp. Oil

1  Cauliflower, cut & separated into florets

4  yukon gold Potatoes, cut into 1/2" - 1" cubes

1  Onion, chopped lengthwise

1 tsp.  Ginger (in the jar)

1 tsp.  Garlic (in the jar)

1/2 c.  Water

Salt to taste

1/2 tsp.  Tumeric

2 tsp.  Cumin Powder

2 tsp.  Coriander Powder

2 tsp.  Red Chilli Powder (Substitute: Ancho Chili powder for a mild flavor - I used Ancho Chili Powder on our cooking group night)

1 tsp.  Garam Masala      
1 Tsp.  Cilantro- Few sprigs for Garnishing.

Method :

Seperate the florets from Cauliflower. Wash & drain.
Cut Potatoes into Chunks.

Heat Oil in a Pan , add Onions & fry till translucent.
Add ginger & garlic -  stir.  Mix in Potatoes and water , cover to cook.

When the Potatoes are half done (about 15 minutes), add the florets,
tumeric & salt. Cover to Cook (another 15 minutes). Open afer a few minutes,
add all the dry powders & mix. (At this point you might need to cook longer if potatoes aren't done.)
Garnish with Cilantro leaves.
Serve hot with Breads, Rice, Rotis or as a side dish.

Submitted by Kathryn C.