black beans

The perfect vegetarian taco filling or side dish. Serves ~2.

• 1 tbs olive oil

• 1/2 onion, diced

• 1 1/2 tsp chili powder

• 1/2 tsp cumin

• 1/4 tsp salt

• 1 15-ounce can black beans, drained and rinsed

• 1/4 cup water

Heat the oil in a medium saucepan over medium heat. Cook the onion until softened, about 2 minutes. Stir in the spices. Add the beans and the water.

Cover the pan and reduce the heat so it simmers. Cook for 5 minutes, then mash about half of the beans using the back of a fork or a potato masher. If there is any liquid left, simmer uncovered until evaporated.

cheesecake bars

Way more error-proof than making an entire cheesecake. Serves however many pieces you want to cut an 8x8” pan into.

Filling:

• 16 oz. (two bricks) cream cheese, softened

• 1/2 cup sugar

• 2 eggs

• 1/4 cup sour cream or plain Greek yogurt

• 1 tsp vanilla

Crust:

• 1 cup graham cracker crumbs or crushed Oreos (about 1 sleeve)

• 1/4 cup butter, melted

Preheat the oven to 325º. Line an 8x8” square baking dish with foil and grease.

Combine cookie crumbs and butter, and press evenly into baking dish.

In a mixing bowl, beat cream cheese until smooth. Add in sour cream/yogurt and sugar, and beat thoroughly. Add eggs, one at a time, and beat well after each. Add vanilla and beat.

Pour mixture over crust evenly. Bake for 35-40 minutes until the center appears dry and the edges are barely golden.

Allow to cool completely before storing in the refrigerator.

beans and tomatoes

Isn’t there a meme about these food items? Good for breakfast with a side of cheesy eggs, dinner with crusty bread to dip, or as a side dish. Serves 2 meals/4 side dishes.

• 1 tbs olive oil

• 2 cloves minced garlic

• 1/4 tsp red pepper flakes

• 1 chopped plum tomato or 1/2 pint cherry tomatoes, sliced

• 1 can cannellini beans, drained and rinsed

• 1/4 cup vegetable broth or water

• 1 tsp parsley

• 1/4 cup parmesan cheese (skip for vegan)

• salt to taste

Cook the garlic and red pepper in the olive oil over medium heat for one minute. Add the tomato and parsley, and cook for another two minutes.

Add the beans and cook for 5 minutes. Stir in the broth/water and salt to taste. Sprinkle with parmesan before serving.

corn salsa

Goes well with tacos, or just as a lazy side dish. Makes 4 side-dish size servings.

• 1 tbs butter/margarine

• 2 cloves minced garlic

• 1/2 tsp red pepper flakes

• 1/4 tsp black pepper

• 1 tsp parsley

• pinch of sugar

• 15 ounce can diced tomatoes (or tomatoes with green chiles)

• 2 cups frozen corn kernels (don’t need to thaw)

Cook the garlic, red pepper, and butter in a skillet over medium heat until softened. Add the tomatoes and juices to the skillet, along with the black pepper, parsley, and sugar. Stir to combine and turn the heat up to medium. Simmer for 10 minutes or until most of the tomato juices have evaporated.

Add the frozen corn to the skillet. Stir to combine and cook for 3-5 minutes until heated through.

pecan pie bars

way easier than a whole pie. serves… however many pieces you slice a 13x9” pan into.

crust:

• 2 sticks salted butter, softened

• 2/3 cup packed brown sugar

• 2 2/3 cup flour

topping:

• 1 stick salted butter

• 1 cup packed brown sugar

• 1/3 cup honey

• 2 tbs heavy cream or half and half

• 2 cups chopped pecans

Preheat the oven to 350º. Line a 13x9” pan with foil and give yourself an overhang.

Cream together the butter and sugar for the crust. Add in the flour gradually and mix until crumbly. Press the crust into the pan and bake for 20 minutes, until it just starts to get golden brown.

In a medium saucepan, combine the butter, brown sugar, honey, and cream over medium heat. Allow to simmer for one minute, and then stir in the pecans.

When the crust is done baking, pour the topping evenly over the entire pan. Bake an additional 20 minutes.

When time is up, remove the pan and allow the bars to cool. Use the foil to lift, cut, and serve.