Corn & Barley Salad

Original Recipe HERE

This is a hearty side dish that could be a main course if you added some kielbasa or chicken.

I tweaked amounts based on what I had in my pantry.  I used one good-sized clove of garlic in the vinaigrette, and it was too sharp.  Next time I'll use a smaller one or leave it out entirely.  A little bit of sugar could balance the red wine vinegar and tomato, too.  And some diced cheese would probably be good.  We had brie on our burgers the same night I made this, and I was intrigued by the idea of adding some to the salad...but I ran out of time.

And "...but I ran out of time" is how I end just about every statement of good intentions these days.

Ingredients

* For vinaigrette:

1 pint cherry or grape tomatoes

1 small clove garlic

2 Tablespoons extra virgin olive oil

2 Tablespoons water

1 Tablespoon red wine vinegar

1 Tablespoon lemon juice

1 Tablespoon diced red onion

salt & pepper

* For salad:

1 cup barley or brown rice [I used barley]

2 cups fresh or thawed corn [I used frozen]

1 pint cherry or grape tomatoes, quartered

1/2 to 1 cup finely diced red onion

4 to 6 slices bacon, chopped

1 avocado, chopped [I didn't use]

salt & pepper

Directions

* For vinaigrette:

(1) Combine tomatoes and garlic in a small food processor (I used my magic bullet).  Process until smooth.

(2) Add oil, water, vinegar, lemon juice, and red onion.  Process until well combined.

(3) Add salt and pepper to taste.

* For salad:

(1) Place corn in a colander to thaw, if necessary.  Top with red onion.

(2) Cook barley according to package directions.  Drain into colander with corn and onion.

(3) While barley is cooking, cook bacon until crisp.  Drain.

(4) Combine barley, corn, tomatoes, onion, bacon, and avocado (if using) in a large bowl.

(5) Pour vinaigrette over salad.  Stir until well combined.  Chill.

Kid Participation: Stirring...that's about it.

Southwest Pasta with Beans & Corn

Original Recipe HERE

This is one of those throw-together recipes that surprised me.  I just needed to make something for dinner and grabbed random cans out of the pantry after being inspired by this.  Everyone thought it was great.  I wasn't as sold as the rest of them, but that could be because the evil olives were lurking throughout.

The seasonings are purely to-taste...any amounts or substitutions are possible.  Next time I'll probably go even easier and just do a few shakes of the McCormick Southwestern blend.

Ingredients

12 oz. pasta

1/2 cup mayonnaise [I used light]

1/8 teaspoon cumin

1/8 teaspoon smoked paprika

1/8 teaspoon garlic powder

1 can (15 oz) red kidney beans, drained [I used pinto]

1 can (15 oz) diced tomatoes, drained

1 can (4 oz) sliced black olives, drained & rinsed

2 cups frozen corn

grated parmesan [optional]

Directions

(1) Begin cooking pasta according to directions.

(2) In a large serving bowl, whisk together mayonnaise and spices.

(3) Add beans, tomatoes, and olives to bowl; mix well.

(4) With a few minutes left on pasta's cooking time, add corn to boiling water.

(5) Drain pasta and corn; mix with beans and tomatoes.

(6) Serve warm or refrigerate two hours.  Garnish with parmesan if desired.

Kid Participation: 

* Measure spices

* Whisk mayonnaise

* Stir all ingredients together

Slow Cooker Chicken & Black Bean Soup

Original Recipe HERE

This was a huge hit, which surprised me because I've made many variations on Mexican/chicken/bean soups before.  Before it was even served, *J* told me that it looked delicious.  I served it with everyone's favorite cornbread, and the only complaint I heard was when I cut them off from more helpings.

The seasonings can be adjusted for heat.  I kept it mild so the kids would eat it.  To make it easier, I could've just done some generous shakes of McCormick Southwest seasoning.

I gave the soup a few zaps with the immersion blender to make it thicker.  We ate it straight from our bowls with spoons, but it could be served over rice or scooped with tortilla chips if thickened enough.

Ingredients

3 or 4 boneless, skinless chicken breasts [I cut each in half]

2 cans (15 oz each) black beans, drained & rinsed

2 cans (15 oz each) corn, drained & rinsed

2 cans (10 oz each) diced tomatoes & chilis [I used mild Rotel]

1 can (8 oz) tomato sauce

2 cups water

2 Tablespoons chili powder

1/2 Tablespoon cumin

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon salt

1/2 teaspoon cayenne

4 large garlic cloves, minced [I did not use]

4 to 8 ounces cream cheese

garnishes: shredded cheese, sour cream, avocado, green onions, etc.

Directions

(1) Place all ingredients except for cream cheese into slow cooker.

(2) Cook on low 6-8 hours or high 3-4 hours, or until chicken is cooked.

(3) Remove chicken; shred.

(4) If desired, blend soup to desired consistency.  Return chicken to slow cooker.

(4) Add cream cheese; stir.  Heat until cream cheese is melted.

(6) Serve with garnishes.

Kid Participation: None.

Bean & Salsa Soup

Original Recipe HERE

This meal is so simple, my three-year old could do it.  So he did.  I assisted with opening cans and operating the stove, but otherwise he did the entire thing.  Everyone had at least one serving and declared it "good." I always have all these ingredients on hand, and this can be prepared hours in advance or in about 15 minutes.

I tweaked the ingredients to make a more substantial soup.  And to negate my previous statement, for once in my life, I didn't have a can of black beans in the pantry, so I used two cans of white beans.  Next time, I'd like something with a little more texture in it: green or red onions, red pepper, or something else to give a little crunch.  Also, I'll probably do a few zaps with the immersion blender to make it thicker.

Ingredients

1 can (15 oz) black beans, drained & rinsed

1 can (15 oz) navy beans [or other white beans], drained & rinsed

2 cups frozen corn

1 jar (12 to 15 oz) salsa

1 can (small) sliced olives, drained & rinsed

2 cups water or broth [I did 1 cup of each]

1 teaspoon Southwest Seasoning [McCormick brand, or any related spices]

flour tortillas [optional]

garnishes (avocado, chives, shredded cheese, sour cream, hot sauce, etc.)

Directions

(1) Combine all ingredients except tortillas and garnishes in a soup pot or slow cooker

(2) Heat on the stove until simmering or in the slow cooker for 2 hours on low.

(3) If desired, cut tortillas into bite-size pieces and layer in individual bowls.  Garnish soup to taste.

Kid Participation: Everything.

Ritz-Topped Vegetable Casserole

Original Recipe HERE

 

The amount of mayonnaise in this recipe made me cringe, but I thought it was worth trying because the bulk of the dish was straight-up vegetables.  And I'm not above smothering veggies in sauces, condiments, whathaveyou in order to get my kids to eat them...as I pretend that I'm not negating their health benefits by doing so.

 

I couldn't find American cheese in a block, so I diced up several of the individually-wrapped slices.  The pieces stuck together, so I was worried that it would mean pockets of cheese in the finished product instead of a uniform distribution.  Whatever ended up happening with the cheese wasn't an issue, but I would take more time to do it properly.

 

Next time, I will mix the melted butter with the crushed crackers before spreading them over the top.  The coverage was uneven doing it as the original recipe instructed.  Also, I bet this would be even better with the French's fried onions on top (because most things in this world would be).

 

Each kid asked for multiple rounds of this and told me to make it again.  It was super easy, and the original post said that it can be made up to a day ahead.  I'm sure that this convenient meal will be repeated.  Also, I learned that my kids like lima beans (from the frozen veggie medley)...they've been lucky to be spared the dreaded legume thus far, but it turns out it was for naught.

 

Ingredients

1/4 cup salted butter, divided
1 cup finely-chopped celery

1/2 to 1 cup finely-chopped yellow onion

2 to 3 cloves finely-chopped garlic
1 bag (32 oz) frozen mixed vegetables, thawed
2 cups frozen corn kernels, thawed
1 cup (or 4 oz) finely diced American cheese
¾ cup mayonnaise [I used 2/3 cup mayo and the rest Ranch dressing]
1 sleeve Ritz crackers, crushed

 

Directions

(1) Preheat oven to 350 degrees F.

(2) In a medium skillet over medium heat, melt half of the butter over medium heat.

(3) Saute celery and onion until softened, 8 to 10 minutes.  Add garlic toward the end.  Remove from the heat and transfer to a large mixing bowl.

(4) Add mixed vegetables, corn, American cheese, mayonnaise, and Ranch (if using) to the bowl.  Combine thoroughly.

(5) Transfer the mixture to a casserole dish.

(6) In a small bowl, mix together crushed Ritz and melted butter.

(7) Evenly sprinkle the crushed Ritz over the top of the casserole.

(9) Bake for 30 to 35 minutes, or until golden brown on top.

 

Kid Participation:

* Mix vegetables and sauce

* Measure mayo and Ranch

* Crush Ritz

* Sprinkle Ritz

Buttermilk Cornbread

Original Recipe HERE

Cornbread is supposed to be at its best when cooked in cast iron.  So far, this is the best cornbread I've made.  I think the buttermilk is key to keeping it so moist.

 

Ingredients

1/2 cup (one stick) butter

2 eggs

1 cup buttermilk

1/2 cup white sugar

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt
1 to 1-1/2 cups corn kernels, optional [I used frozen]

 

Directions

(1) Preheat oven to 375 degrees F.  Put 12" cast iron skillet in the oven during the preheating phase.

(2) Melt butter in the microwave.

(3) In a medium mixing bowl, whisk together eggs and buttermilk.

(4) Add sugar to egg mixture; whisk until dissolved.

(5) Add butter to egg mixture; whisk well to avoid butter cooling into solids.

(6) In a small bowl, sift together baking soda, cornmeal, flour, and salt.

(7) Stir dry ingredients into wet until well blended.
(8) Gently fold corn into batter if using.

(9) Remove skillet from oven.  Melt approximately one tablespoon of butter in it, swirling to coat entire bottom and halfway up the sides.

(10) Pour batter into skillet.  Return to oven; bake 20-25 minutes or until a knife inserted in the center comes out clean.

(11) Allow cornbread to cool for several minutes in the skillet before slicing.

Kid Participation:
* Whisk wet ingredients
* Sift dry ingredients
* Stir it all together (gently, please!)

Zucchini, Corn, & Cheddar Pancakes

Original Recipe HERE

*J* was excited to hear we were having pancakes for dinner.  That is, until he saw the green-tinged batter and learned there were vegetables in them.  He gave me the usual, "Yuck, I'm not going to eat them."  The boy ate his words - and the pancakes - in the end.  In fact, everyone thought they were great.  A few were leftover, and they reheated well in the toaster oven the next day.

I made the batter, minus the flour, a few hours early, so they're also a good prepare-ahead meal.

I wasn't sure what kind of consistency to expect, especially since there was no mention of draining the zucchini.  It took a little practice to get them golden on the outside and firm enough on the inside that I knew the egg was cooked, but they still weren't traditionally pancake-y in any sense.  I made them small (so the middle would cook without the edges burning), so I got about 20.

The kids dipped them in ketchup, naturally.  I tried them with salsa and sour cream as the recipe suggested and liked them that way, though they were plenty flavorful on their own.

Ingredients

4 large eggs, beaten

1/4 cup olive oil, plus more for skillet

2 teaspoon salt

1/2 teaspoon ground pepper

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups grated zucchini [about one large zucchini]

1 cup corn [I used frozen]

1 cup shredded cheddar cheese [I used Colby]

1 3/4 cups unbleached all-purpose flour

Directions

(1) In a large bowl, whisk together eggs, oil, salt, pepper, basil, and oregano

(2) Squeeze the zucchini to get some moisture out (don't dry it completely).

(3) Add zucchini, corn, and cheese to batter.  Stir until well combined.

(4) Add flour.  Stir until no dry flour is visible, making sure to scoop down to the bottom of the bowl.

(5) Heat a large skillet to medium heat.  Add a few tablespoons of oil; heat.

(6) Scoop batter in 1/4 cup amounts (I did less) onto the skillet.  Press into 4" diameter circles.

(7) Cook on each side 3-5 minutes or until deep golden brown.  Transfer pancakes to a paper towel-lined plate.  Repeat with remaining batter.

 

Kid Participation:

* Whisk wet ingredients

* Squeeze shredded zucchini

* Stir all ingredients

Fresh Corn Salad

Original Recipe HERE

 

This was a refreshing summer salad that would be great to share at a picnic.  I believe the key is to use fresh corn instead of frozen or canned.  The original recipe says it yields about 5 cups of salad, but I didn't measure it.  The kids weren't big fans, but the adults liked it and were happy to have leftovers hold up well until the next day.

 

I forgot to add the fresh basil and it tasted fine as-is, but I imagine it would only improve it.  Also, I threw in more than 1/2 cup of feta.

 

Ingredients

4 ears fresh corn, husks and silk removed
1 package (10 oz) grape tomatoes
1/3 cup sliced green onions
1/4 cup chopped fresh basil
1-1/2 Tablespoons olive oil
2-1/2 Tablespoons red wine vinegar
1/2 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1/2 cup crumbled feta cheese

 

Directions

(1) Add corn to a large pot of boiling water.  Cook about 5 minutes (do not exceed 8).

(2) Immediately put corn into a bowl of ice water for a few minutes.

(3) While corn is being prepared, whisk together olive oil, vinegar, salt, and pepper in a large mixing bowl. 

(4) Cut tomatoes in half; add to bowl with dressing.

(5) Add green onions and basil to tomato mixture.

(6) Cut corn kernels from cobs; add to tomato mixture.

(7) Gently stir in feta.

(8) Cover.  Refrigerate several hours for best results.

 

Kid Participation:

* shuck (husk?) corn

* get covered in mosquito bites from shucking corn outside

Spicy Pasta Salad

Original Recipe in Taste of Home's Contest Winning Annual Recipes 2004

 

This was more filling than the average pasta salad due to using filled pasta.  I used tortellini because I figured its nooks and crannies would hold the sauce better.

 

Despite using no spices, mild ingredients, and drained Rotel, *J* still found it too hot.  It did have a little bite to it, so I assume that canned petite diced tomatoes could be substituted for the Rotel.

 

While this was all we needed to eat for dinner, it could be made heartier with additional vegetables like chopped peppers and sliced olives.

 

Ingredients

2 packages (16 oz each) frozen cheese ravioli or tortellini

1 can (10 oz) diced tomatoes & green chilis, undrained [I used mild Rotel]

2 cups corn

1 cup taco sauce [I used mild]

1 cucumber

1/2 red onion, sliced thin

1 garlic clove, pressed

salt & pepper to taste

1/4 teaspoon cumin [optional; I did not use]

shredded cheese [optional]

sour cream [optional]

 

Directions

(1) Cook pasta according to package directions.  Allow to cool to room temperature or refrigerate.

(2) Peel cucumber.  Cut into quarters, length-wise.  Slice into bite-size pieces (not too small; you want to keep some crunch).

(3) In a large mixing bowl, thoroughly combine all ingredients.  Cover and, ideally, refrigerate at least two hours (I served before that).

(4) Serve with any desired toppings.

 

Kid Participation: Stir everything together.

Slow Cooker Refried Bean Soup

Original Recipe HERE

 

I thought this would be a standard, "good enough but nothing special" dish that wouldn't go into regular rotation but be an adequate "emergency" meal on days I wasn't sure what else to make.  However, it smelled really good while cooking, and its flavor exceeded my expectations.  I think the fresh garlic made the difference.  I decreased the amount of cumin from the original recipe (because it offends me) and subbed in smoked paprika.

 

Everyone in my family ate this.  I served it with shredded white cheddar and sour cream.  I also saw that it wasn't making the monstrous amount of food that crock pot meals normally do, so I made pearl barley as well, scooping it into bowls and ladeling soup over it.  Because I did that, I didn't feel the need to make any cornbread or add another "substantial" element to the meal.

 

Ingredients

1 can (15 oz) refried beans [I used fat free]

1 can (15 oz) black beans, drained & rinsed

1 cup frozen corn

2 cups vegetable broth

1 cup grape tomatoes, quartered

1 cup peeled, diced carrots

3 cloves garlic, chopped

1/2 teaspoon cumin [I used roasted]

1 teaspoon dried oregano

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

 

Directions

(1) Add all ingredients to slow cooker.  Stir.

(2) Cook on high 3-4 hours or low 6-8.  Stir on occasion to break up refried bean "mass."  Once carrots are softened to preference, soup is done.

(3) [Optional] Use an immersion blender to puree a small amount of soup to thicken it.

(4) Serve with shredded cheese, sour cream, sliced green onions, or other desired toppings.

 

Kid Participation:

* Add ingredients to slow cooker

* Grate cheese (under close supervision so fingertips and knuckles stay intact)

Meatless Burritos

Original Recipe: Better Homes & Gardens Simple Slow Cooker Recipes

 

There wasn't anything spectacular about this meal: it was certainly perfectly "fine" and will surely be made again because I always have the ingredients on hand.  Everyone seemed to like it, although rolled tortillas stuffed with filling usually don't mix well with little kids.  Next time I'll probably serve it with Tostitos and let them dig in, scooping style.  Also, I think it needed a little more flavor, which is easily fixable with some garlic, smoked paprika, green chilis, cayenne, cumin (if you like that sort of thing, and I don't, so I avoid using it whenever possible), etc.

 

Ingredients

3 cans (15 oz each) black beans and/or red kidney beans, drained & rinsed

1 can (14.5 oz) diced tomatoes, undrained [I used petite cut]

1-1/2 cups salsa

1 cup corn [I used frozen]

1/2 large jalapeno, seeded & finely chopped

2 teaspoons chili powder

2 cloves garlic, minced

16 8- or 10-inch flour tortillas

* Optional Toppings:

shredded lettuce

shredded Mexican cheese blend

sour cream

cooked rice

green onions, sliced

 

Directions

(1) In 3.5-, 4-, or 5.5-quart slow cooker, combine beans, tomatoes, salsa, corn, jalapeno, chili powder, and garlic.

(2) Cover; cook on low 6-8 hours or high 3-4 hours.

(3) To serve, spoon bean mixture onto tortillas.  Top with desired toppings.  Roll.

 

Kid Participation:

* dump all ingredients into slow cooker

* activate slow cooker

* make a massacre of the meal and earn yourself a bath

Stovetop Popcorn

Original Recipe HERE

 

I love popcorn.  I love unhealthy popcorn.  I love movie theater popcorn saturated with the butter-reminiscent sludge they have.  I love microwave popcorn in all its hazardous chemical glory.  I realize that this is a problem.

 

Lately I've been using a paper lunch bag and plain kernals in the microwave.  Surely better, but I wanted to get away from microwaving entirely.  This method produced awesome crunchy (without being dried out) popcorn that I then drizzled with genuine melted butter and sprinkled with salt.  Old-school but worth the little bit of extra work.

 

Ingredients

3 tablespoons canola, peanut or grapeseed oil [I used grapeseed]

1/3 to 1/2 cup popcorn kernals

Salt [optional]

Butter [optional]

 

Directions

(1) Heat oil in a 3-quart saucepan on medium-high heat.

(2) Add 3 or 4 popcorn kernels to oil.  Cover pan.

(3) When kernels pop, add remaining kernals.  Cover, remove from heat.

(4) Gently shake pan to ensure all kernals are covered with oil.  Wait 30 seconds.

(5) Return pan to heat. Once popping starts in earnest, gently shake pan on burner.  Keep lid slightly ajar to allow steam to release.

(6) Once popping slows to several seconds between pops, remove pan from heat and immediately transfer popcorn to serving bowl.

 

Kid Participation: Watch the action without getting too close to the hot pan.

 

Mexican-Style Brown Rice Casserole

Original Recipe: Weight Watchers (but tweaked)

This is an easy throw-together dish since I always have all the ingredients on hand. And if I don't, it's still forgiving and substitutions are easy.

The family all ate their servings of this dish (except *J*'s share of spinach). We just dug in with normal utensils, but this could also be served dip-style (scooped with chips) or perhaps even as filling for burritos or tacos.

Ingredients

4 cups cooked brown rice

1 cup salsa

1 teaspoon cumin [optional]

1 teaspoon garlic powder [optional]

2 oz reduced-fat cream cheese, softened [optional]

1 (15 oz) can refried beans [I used vegetarian, fat-free]

1 (10 oz) package frozen corn [I used 16 oz Trader Joe's roasted corn], thawed

1 (4 oz) can diced green chili peppers

1 Tablespoon chili powder [or to taste]

1 (10 oz) package frozen chopped spinach, thawed & well drained

3/4 cup shredded cheddar cheese

Directions

(1) Preheat oven to 375 degrees F. Grease a 2-quart or 9x13" baking dish.

(2) In medium bowl, combine rice, salsa, cumin, garlic powder, and cream cheese. Evenly spread half of mixture on bottom of baking dish.

(3) In another bowl, combine beans, corn, peppers, and chili powder. Evenly spread over rice in dish.

(4) Layer spinach over bean mixture.

(5) Sprinkle cheese over spinach.

(6) Evenly spread remaining rice mixture on top.

(7) Cover; bake 20-30 minutes or until heated through and cheese is melted.

Kid Participation:

* Combine various mixtures

* Spread mixtures (perhaps not so evenly)

* Sprinkle cheese

White Cheddar Corn Soup

Original Recipe HERE

 

This soup was...wait for it...easy and tasty.  I know, I start just about every post with those two words somewhere in the first three lines.  But I guess that makes sense, since I'm not going to want to repeat anything that's not at least tasty - and easy is a huge bonus.

 

I bought a block of white cheddar and grated about a cup of it.  Then, for no reason I can explain, I switched to a garlic-and-herb block that I love.  I doubt it made much of a difference in the end product, so I'd think that most cheese could be substituted.  I mostly recognized corn with hints of red pepper; the cheese seemed to affect the texture more than the taste.

 

All three kids happily ate it, as did Husband and I.  I served it with "homemade" biscuits (courtesy of Bisquick and some milk) and sliced smoked sausage rounds, browned in a pan.  *N* and *J* enjoyed dipping the biscuits and sausage into the soup.

 

This made enough to feed all of us for one night plus leftovers for my lunch.  So it's not one of the huge Commitment Soups that you'll be eating for a week.

 

Ingredients

1 to 2 Tablespoons butter

1 small onion [preferably Vidalia], diced

1 red bell pepper, diced

2 cloves garlic, minced

2 to 3 cups chicken or vegetable broth

2-1/2 cups frozen corn kernels [I used one 16-oz bag]

1 bay leaf

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried thyme leaves

1/4 cup heavy whipping cream or half-n-half

1-1/4 cups shredded white cheddar cheese

 

Directions

(1) In a large pot over medium heat, melt butter.

(2) Add onion and bell pepper; sauté 10 minutes or until softened.

(3) Add garlic; sauté 2 minutes.

(4) Add broth, corn, bay leaf, salt, pepper and thyme. Bring to a boil over high heat. Reduce heat; simmer uncovered 30 minutes.

(5) Discard bay leaf. Blend mixture with immersion blender (or transfer two cups at a time to a blender; return mixture to saucepan. Repeat until all soup is blended).

(6) Add cream to soup; bring to a boil.

(7) Stir in cheese.  Turn off heat; stir until cheese is melted.

 

Kid Participation: None.

 

Slowcooker Corn & Bean Soup

Original Recipe HERE

 

This is a standard, sturdy recipe that doesn't open new culinary horizons, but it's tasty and healthy and light enough that you don't feel like you have five gallons of soup sloshing around in your stomach afterward.

 

Ingredients

1 Tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 can (28 oz) diced tomato

2 cans (15 oz each) beans of choice, drained & rinsed [I used black and pinto]

1 bag (1 lb) frozen corn kernels

1 medium zucchini, grated & drained

1 bell pepper, chopped

1 box (32 oz) vegetable stock

accompaniments

 

Directions

(1) Heat oil on medium heat in a large skillet.

(2) Add onions; cook for 3 minutes.

(3) Add garlic, chili powder, and cumin.  Cook 1 minute.

(4) Transfer onion mixture to slow cooker.

(5) Add remaining ingredients; stir to combine.

(6) Cook on low 6-8 hours or high 3-4 hours.

(7) Serve with accompaniments: sliced green onions, shredded cheese, sour cream, salsa, etc.

 

Kid Participation: None.

BBQ Pasta Salad

Original Recipe HERE

 

I love me some pasta salad.  And barbecue sauce.  And onion.  And cheese.  And garlic powder.  And honey.  And yogurt.  So...this recipe was clearly created with me in mind.

 

It was easy to prepare and assemble, and it held up well until the next day when I finished off the leftovers.  I liked that it was different from the traditional pasta salads accessorized with oil-and-vinegar or bottled salad dressing.  The fresh vegetables made it seem lighter than it probably was.  All in all, a solid pasta salad recipe that I hope comes to mind the next time I ask a host if I can contribute anything.  It can easily be adjusted based on what vegetables and cheeses and other add-ins you have available.  Update: I've subsequently made it using thawed frozen peas and mixed veggies, snow peas (not so good), caramelized red onions, steamed broccoli, etc.  Also, one time I had some homemade mustard sauce to use up...so I put in a splash of regular BBQ sauce and used my own stuff for the rest.  Turned out just as well.

 

I used cellentani pasta, which was a good choice because it held up well against the crunchy vegetables and didn't turn to mush upon lots of stirring.  However, it didn't trap the sauce very well, and along with all the above-listed things I love, I love when sauce (of whatever kind) is trapped in pockets of my pasta so I get a little bonus every few bites.

 

Ingredients

1 pound elbow macaroni or other pasta shape

1/2 cup diced onion

4 green onions, sliced thin

2 Tablespoons cider vinegar

1 teaspoon chili powder [or to taste]

1/4 teaspoon garlic powder [or to taste]

pinch cayenne pepper

2 teaspoons honey

1/2 to 1 cup of any combination of mayonnaise, sour cream, and Greek yogurt

2/3 cup barbecue sauce

2 cups corn [fresh, frozen, or canned]

1-1/2 cups shredded sharp cheddar cheese [not the finely shredded kind]

2 cups quartered grape tomatoes

 

Directions

(1) Cook pasta according to al dente directions, about 5 to 7 minutes.  Drain.  Rinse with cold water until cool; drain again.  Transfer to a large bowl.

(2) In a separate small bowl, whisk together vinegar, chili powder, garlic powder, cayenne, and honey.

(3) Add mayonnaise/sour cream/yogurt and barbecue sauce to spice mixture.

(4) Pour sauce over pasta; mix well.  Add in onions, corn, cheese, and tomatoes.  Season with salt and pepper as desired.

 

Kid Participation:

* Whisk together sauce ingredients

* Stir all ingredients

* Complain about having tomatoes in your dinner yet again

20-Minute Black Bean Soup

Original Recipe HERE

 

Easy to throw together, quick to cook, and consumed by every family member (some via more helpings than others, but no one complained...that's a win in my mind).  It was filling while still feeling "light" and not overwhelming (either in taste or in heft).  I bet this could be made in the slowcooker.

 

Ingredients

2 Tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
2 15.5-oz cans black beans, drained & rinsed
15-oz can diced tomatoes, undrained

1 cup corn [fresh, frozen, or canned]
1-1/2 cups vegetable broth
1 teaspoon salt
1/4 c feta cheese [optional]

shredded cheese [optional]

sour cream [optional]

Directions

(1) In a large pan, heat olive oil over medium heat. Add onion and garlic; cook 6-8 minutes or until beginnning to brown.

(2) Stir in cumin and chili powder.

(3) Add beans, tomatoes, corn, broth, and salt. Bring to a boil; allow to cook for 2 minutes.

(4) Transfer 1 cup to a blender.  Process until smooth; stir back into soup (or use an immersion blender and blend to your liking).

(5) Remove from heat.  Serve topped with cheese(s) and sour cream.

 

Kid Participation: None.

Creamy Pasta with Corn & Arugula [or Spinach]

Original Recipe HERE

A simple and easy pasta dish that lends itself to tweaking based on whatever fresh or frozen vegetables you have on hand.  And that's all I have to say about that.

Ingredients

12 oz pasta
1 Tablespoon olive oil
2 leeks
4 cloves garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup corn (fresh or frozen)
1/2 cup dry white wine
3/4 cup half-n-half [or cream]
2 cups baby arugula or spinach
1/4 cup grated pecorino or parmesan

Directions

(1) Cook the pasta according to package directions.  Drain.

(2) Chop leeks in half, discarding dark green leaves.  Slice white and light green section in half lengthwise.  Slice into thin halfmoons.

(3) Peel garlic.  Slice into thin slivers.

(4) Heat oil in a large skillet over medium-high heat.  Add leeks, garlic, salt, and pepper. Cook, stirring occasionally, until tender (3 to 4 minutes).

(5) Add corn and wine. Simmer until corn is tender (2 to 3 minutes).

(6) Stir in half-n-half and arugula.  Simmer until arugula is wilted.

(7) Add pasta to sauce; toss to combine OR serve pasta and sauce separately.  Sprinkle with cheese before serving.

Kid Participation: None.