Recipes from Dining on a Dime RS Meeting

Tara brought:
Quinoa and Black Beans

1 tsp vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1-1/2 cups vegetable broth
1 tsp ground cumin
1-1/4 tsp cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 (15 oz) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and simmer for 20 minutes.

Stir frozen corn into the saucepan, and continue to simmer for 5 minutes until heated through. Mix in the black beans and cilantro.

Patty brought:
Chipotle Chili Cornbread Bake (From The Pampered Chef)

1 medium green pepper
6 green onions with tops, divided
1 lb of ground beef or turkey
1 can (16oz) chili beans in sauce, undrained
1 cup chunky salsa
2 tbsp Chipotle Rub
1 pkg (8.5oz) corn muffin mix
1 container ( 8oz) sour cream
1 egg
1/2 cup shredded cheddar cheese
1 tomato, seeded and diced

Coarsely chop bell pepper. Thinly slice green onions. Reserve 1 tbsp of onion tops for garnish. Combine bell pepper, onion bottoms, and meat; mix well. Microwave, covered on high 7-9 min or until beef is no longer pink. Pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot.

Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over chili; spread evenly to edges of dish. Microwave, covered, on HIGH 7-9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, if desired; cover and let stand 5 min. Garnish with reserved onion tops and tomato, if desired.

Mary brought:
Fried Rice

2 eggs
½ tsp. salt
5 Tbsp. peanut oil
1 c. chopped green onions
½ c. frozen peas
½ c. diced ham
2 c. cooked rice
2 Tbsp. chicken broth
3 Tbsp. soy sauce
½ tsp. pepper
2 tsp. toasted sesame oil (optional)

Beat the eggs with salt in small bowl.
Heat 2 Tbsp. oil in wok over medium heat.
Pour in beaten eggs. Stir continuously until eggs are cooked dry and separated into small pieces.
Remove eggs and set aside.
Heat 3 Tbsp. oil in wok over medium-high heat 1 minute.
Add green onion and rice. Stir-fry 5 minutes.
Add broth and soy sauce. Stir to mix well.
Stir in cooked eggs, peas and ham.
Add pepper and sesame oil

Remove from heat and serve warm. This recipe will serve 6 and may be doubled or tripled. Also, shrimp, pork and or chicken can be used instead of or in addition to the ham. More veggies also can be added.