Popcorn with Dried Oregano and Lemon

4 Tbsp. extra-virgin olive oil

2 Tbsp. fresh lemon juice

Zest of 1 lemon

1/2 cup popcorn kernels

1 tsp. sea salt

2 tsp. dried oregano

2 tsp. sesame seeds

1/8 tsp. freshly ground pepper

Whisk together olive oil, lemon juice, and lemon zest in a small bowl. Set aside.
Pop kernels according to package directions, then transfer popcorn to a large serving bowl. Pour reserved oil-lemon mixture on top, and mix well. Season with remaining ingredients, and toss. Serve immediately.

Black Bean-Goat Cheese Dip

1 tablespoon olive oil , plus more for brushing (optional)

1 small onion , chopped (about 1 cup)

2 cloves garlic , minced

1 1/2 teaspoons cumin (preferably whole seeds, freshly toasted and ground)

2 cans (15.5 to 19 ounces) black beans , drained and rinsed

1 cup chicken stock

Salt and freshly ground pepper , to taste

2 large poblano peppers

1 bunch scallions , sliced (about 1/2 cup)

1/2 cup coarsely chopped cilantro

1 log (11 ounces) fresh goat cheese

6 whole grain tortillas , cut into wedges

In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5–7 minutes. Season with salt and pepper. Let cool.

Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10–15 minutes (if you don't have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
Preheat oven to 375°. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30–35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10–12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

Indian-Spiced Cauliflower Dip

1 head cauliflower (about 1 1/2 pounds), broken into small florets

1 3/4 tsp. coarse salt , divided

1 Tbsp. canola oil

1 tsp. black mustard seeds

1 medium yellow onion , finely diced

1 Tbsp. curry powder

1 Tbsp. sugar

1 cup plain, low-fat yogurt

1/4 cup reduced-fat sour cream

1/3 cup chopped cilantro

1/4 tsp. nutmeg

1/4 tsp. cayenne pepper

1/4 tsp. freshly ground black pepper

Bring a large pot of water to a boil. Add cauliflower and 1/4 teaspoon salt. Partially cover pan and simmer until tender, about 10 minutes. Drain.
In a small sauté pan over medium heat, warm oil and coat pan. Add mustard seeds, cover, and cook until seeds stop popping, about 30 seconds. Add onion and sauté until translucent, about 5 minutes. Add curry, 11/2 teaspoon salt, and sugar, and cook until fragrant.
Mash cauliflower and add onion mixture and remaining ingredients.

Smoky Black Bean Dip

 1 1/2 Tbsp. canola oil

1/2 cup thinly sliced green onions , including green tops

2 tsp. ground coriander

2 tsp. ground cumin

2 cans (15 ounces) black beans , drained and rinsed

1/4 cup lime juice (about 2 limes)

2 tsp. canned chipotle chilies in adobo sauce

2 tsp. coarse salt

1/2 cup reduced-fat sour cream

1 small jalapeno chili , seeds and ribs removed, minced

1/2 cup and 1 Tbsp. minced cilantro

In a medium sauté pan, heat oil over medium heat. Add onions, coriander, and cumin. Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and 1/3 cup water. Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.
In the bowl of a food processor fitted with a metal blade, process bean mixture until coarsely mashed. Add lime juice, chipotle chilies, and salt. Process until smooth. Add sour cream, jalapeño, and 1/2 cup cilantro. Pulse just until cilantro is incorporated. Adjust seasoning, then transfer to a bowl. Garnish with remaining cilantro and serve immediately.

Jane’s Quinoa Salad

1 cup quinoa

2 cups chicken broth (you can use water if you like or low sodium broth)
2 tbsp olive oil
2 tbsp lemon juice or balsamic vinegar (I use the vinegar)
2 scallions chopped (I use green onions or none at all)
1/2 cup toasted almonds - chopped (I use the ones with the skin still on)
1/2 cup dried cranberries (I used crazens)
1 cup crumbled feta
 
Cook the quinoa in the broth - cool and add all the other ingredients.

TJ & Danielley’s Amazing Huevos Rancheros

4 slices bacon, diced

1 cup diced onion

1/2 cup diced red pepper

2 tbsp fat-free cream cheese

1 cup fresh corn, off the cob

1 clove garlic, minced

1 jalapeno pepper, seeded and finely chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

1 1/2 cups cooked black beans

1 cup diced tomato

3 tablespoons chopped fresh cilantro

salt and pepper

6 small tortillas

 2 cups grated cheddar cheese

 12 eggs

sour cream, for garnish

chopped fresh coriander, for garnish

For ranchero mix, heat a large sauté pan over medium heat and add bacon. Cook until crisp, remove to drain, and remove all but 1 tbsp bacon drippings.

Add onion and red pepper and sauté until onions are translucent, about 5 minutes. Stir in corn, garlic, jalapeno, cream cheese and spices and cook for 2 minutes.

Add beans and tomato and cook until warmed through. Remove from heat, stir in coriander and season to taste.

Preheat oven to 400 F.

Grease 6 8-ounce ovenproof dishes and line each with a tortilla. Spoon ranchero mix into each tortilla and sprinkle with grated cheddar. Break 2 eggs into each dish and season lightly.

Bake for 15 minutes, or until eggs reach desired doneness. Place each bowl on a saucer (the bowls will be hot) and top with a spoonful of sour cream and a sprinkle of coriander and serve immediately.

Naturally if there is only 2 of you just throw the right amount of ingredients into a pan to cook. The spoon into tortillas and eat while watching a delightful DVD!

Really Nice Sunday Morning Pancakes

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.