Libby Beans

This recipe is enough to fill a cast iron bean pot. It travels well to potlucks, and lends itself to infinite variations of beans.

1.5 cups butter beans         (large lima beans) 1.5 cups garbanzo beans 1.5 cups great northern         or small white beans 1.5 cups kidney beans 3 cups black beans 3 cups anasazi beans **		You may cook your own beans or use canned. A "regular size" (15-16 oz) can of beans equals 1 and 1/2 cups cooked beans (the measurements do not have to be exact). If using dry beans, cook them, and keep in their own liquid until used later in the recipe.
3 onions 2-3 Tbl garlic, minced 1 cup catsup or tomato sauce 1/2 cup cider vinegar 1/4 cup brown sugar 3 Tbl stone ground mustard 2-4 Tbl dried red pepper		Cook onions (chopped) and garlic in a medium-large pan over medium heat until onions are semi-translucent, about 15 minutes. Add catsup or tomato sauce, vinegar, and brown sugar. Add 3 tablespoons stone ground mustard, prepared (or your favorite prepared mustard). Add dried red pepper (OR 1 chopped habanera, depending upon the peppers and hot/spiciness desired) Simmer over low heat, about 10 minutes.
		In the meantime, if using canned beans, wash and drain (to get rid of added sugar and salt) all but the black beans. Drain the black beans until the consistency of a very thick soup.
cast iron bean pot,     or covered casserole		Add beans to a covered bean pot or casserole dish. Remove the tomato/onion mixture from heat and mix gently with the beans - try not to smash too many. Bake, in 325 degree oven for at least an hour, preferably for two and a half hours (or longer at lower heat).

** I have not found anasazi beans canned.
    If you cannot find anasazi beans, use pinto beans.

Libby Hayward

Mix-n-match Crustless Quiche

This is great to make with whatever you have left in the refrigerator as long as you have some cheese, eggs and cream (or mayo).

Smoked salmon is fabulous; crab is fresh and wonderful. Using all vegetables is great too!.

		Preheat oven to 350 degrees. Spray 10 inch pie pan with cooking spray.
6 eggs 3/4 cup heavy cream    (or mayonnaise) 8 oz. shredded cheese 1/2 onion - chopped 1/2 tsp salt 1/2 tsp pepper		Add eggs to bowl and beat. Add in cream (or mayo) and cheese. Add in chopped onion and salt and pepper.
4 oz bacon bits**		Fold in bacon (or salmon or crab or extra vegetables)
2 cups cooked broccoli ***		Fold in broccoli (or spinach). Turn into baking pan and cook 75 minutes or so at 350.

** smoked salmon or crab is even better !

*** frozen spinach works well also - defrost two 10 oz. boxes, then squeeze dry.

Mary Williford

Tomato, Basil and Cheese Pie

6-8 Servings.

		Preheat oven to 350.
pie shell		Make 9" pie shell, bake about 15 minutes & set aside. Make the filling
tomatoes salt		Slice 4 large firm-ripe tomatoes horizontally into slices about 1/3 inch thick. Sprinkle the slices on both sides lightly w/ salt & let them drain on paper towels.
1 c basil cottage cheese 2 large eggs		In food processor puree one cup firmly packed basil leaves with 1/2 cup plus 2T small curd cottage cheese. Add 2 large eggs, beaten lightly, and blend until combined.
mozzarella parmesan 1 1/2 tsp salt black pepper		Add 1/4 pound mozzarella (whole milk is best), grated coarsely. Add 1/2 cup freshly grated Parmesan (Parmesan Reggiano is best) Add salt and pepper to taste; blend mixture just until it is combined.
		Pat tomato slices dry w/ paper towels, line bottom of pie shell with tomato end pieces and less lovely slices. Spoon cheese mixture over, smoothing the mixture. Arrange the remaining tomato slices in one layer, slightly overlapping them, over cheese mixture.
oil		Brush the top of the tomatoes w/ oil. Bake the pie in a preheated 350 oven for 40-50 minutes, or until set. Transfer to rack, let stand for about 10 minutes.

Serve hot or at room temperature. Not at all bad the second day.

(call it a tart, if you must!)

Ann Morgan Campbell

Lentil-Orzo Casserole

A hearty casserole perfect for damp Whidbey winters

Serves 8

1 Tbl. olive oil 2 onions 2 carrots 6 cloves garlic red pepper flakes		In large saucepan, heat 1 tablespoon olive oil over medium heat. Add onions (chopped) and carrots (peeled and diced); cook, stirring often, until softened, 4 to 6 minutes. Add garlic (minced) and a pinch of red pepper flakes; cook, stirring, 30 to 60 seconds.
1 cup dry brown lentils thyme 3 cups vegetable broth		Rinse lentils and add to pan. Add 1 tablespoons chopped fresh thyme (or 1 tsp dried). Stir to coat the lentils. Add low-sodium vegetable broth and bring to a simmer. Reduce heat to low, cover and simmer, 25 minutes.
		Preheat oven to 350. Coat adeep 3-quart casserole dish with cooking spray, and transfer lentil mixture to it.
1 cup dry orzo pasta 1 can diced tomatoes water		Add pasta, 1 can (14.5 oz) diced tomatoes with their liquid. Add salt and pepper to taste; mix with rubber spatula. Pour in 1 1/4 cups boiling water. Cover with ovenproof lid or foil and bake about 25 minutes (until lentils and orzo are almost tender). Uncover and stir to redistribute ingredients. (Casserole can be made ahead to this point. Cover and refrigerate up to 2 days. Reheat on stovetop, adding enough water to achieve stew like consistency. Return to casserole dish.)
1/3 cup dry bread crumbs flat leaf parsley 1 Tbl oil		Mix together bread crumbs, 2 tablespoons chopped parsley ,and 1 tablespoon oil. Sprinkle the breadcrumb mix over the casserole ingredients. Bake uncovered until bubbly and top is crusty, 15 to 20 minutes more. Serve hot.

See the original recipe from Vegetarian Times

Jill Hein

Black Bean Chili over Sweet Potatoes

Serves 4

4 sweet potatoes		Preheat oven to 400. Place 4 large sweet potatoes in baking dish. Pierce potatoes with fork and bake until tender, about 1 hour 15 minutes.
olive oil red bell peppers onions		Heat one tablespoon olive oil in large non-stick skillet over medium-high heat. Add 2 cups diced red bell pepper and one and a half cups of chopped onions. Saute until golden, about 10 minutes.
garlic		Add 1 tablespoon minced garlic and stir mixture 2 minutes.
1 Tbsp chili powder 2 tsp ground cumin 1 can black beans 1 can tomatoes		Stir in chili powder and ground cumin. Rinse 1 can (15-16 oz) black beans, and add to mixture. Add 1 can (14-16 oz) ready cut tomatoes with their juices. Bring mixture to simmer. Reduce heat to low, cover and cook 20 minutes. (Can be prepared one day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
yellow crookneck squash jalapeno chile		Add 2 cups diced squash and 1 Tbsp minced seeded jalapeno chili; cover chili and cook until squash is crisp-tender, about 6 minutes.
4 lime wedges (yogurt) (parsley)		Arrange 1 sweet potato on each plate. Split potatoes open and mash slightly. Spoon some chili over each. Squeeze lime juice over chili. Top with plain non-fat yogurt and chopped fresh parsley if desired. Pass remaining chili separately.

Jill Hein