Pepper corn Chowdar

directions

1.Coat a 4-quart Dutch oven with nonstick cooking spray. Preheat over medium for 1 minute. Add onion and leek; cook 5 minutes until tender, stirring occasionally.

2.Add corn; cook 5 minutes or until corn softens, stirring occasionally. Add one can of the chicken broth. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until corn is very tender. Remove from heat and cool slightly.

3.Transfer half the corn mixture to a blender or food processor; cover and blend or process until smooth. Return pureed corn mixture to Dutch oven.

4.Add remaining broth, the sweet pepper, 1/8 tsp. black pepper, cayenne pepper, and saffron. Heat through. Top with snipped fresh chives and/or additional ground black pepper. Makes 6 (1-1/3-cup) servings.

nutrition facts (Pepper-Corn Chowder)

• Servings Per Recipe 6,
 
• Calories 155,
 
• Protein (gm) 7,
 
• Carbohydrate (gm) 35,
 
• Fat, total (gm) 1,
 
• Polyunsaturated fat (gm) 1,
 
• Dietary Fiber, total (gm) 4,
 
• Sugar, total (gm) 8,
• Vitamin A (IU) 1118,
 
• Vitamin C (mg) 37,
 
• Thiamin (mg) 0,
 
• Riboflavin (mg) 0,
 
• Niacin (mg) 4,
• Pyridoxine (Vit. B6) (mg) 0,
 
• Folate (µg) 73,
 
• Sodium (mg) 323,
 
• Potassium (mg) 396,
• Calcium (DV %) 20,
 
• Iron (DV %) 1,
 
• Percent Daily Values are based on a 2,000 calorie diet

ingredients

• 1
  cup chopped onion
• 1
  leek, cleaned and chopped
• 5
  cups loose-pack frozen whole kernel corn
• 2
  14 ounce can reduced-sodium chicken broth
• 1
  medium red sweet pepper, chopped
• 1/8
  teaspoon ground black pepper
• 1/8
  teaspoon cayenne pepper
• 
  
• Snipped fresh chives and/or ground black pepper (optional
  
  
  http://www.bhg.com/recipe/stews/pepper-corn-chowder/

Black Bean Taquitos

so they may be too spicy for my kids but I loved them, easy, meatless, and a pinterest find.  See the link below .http://naturallyella.com/2011/01/28/baked-black-bean-taquitos/
I only modified it slightly.  Could be vegan without the cheese and a nice pico for dipping

Baked Black Bean Taquitos

5.0 from 1 reviews

Print

Recipe type: Main Dishes

Author: Erin Alderson

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 6 pieces

Ingredients

• 1/2 medium yellow onion
• 1 clove garlic
• 1/2 tablespoon sunflower oil
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 cup black beans
• 1/4 cup cilantro
• 6-8 corn tortillas
• 1/2 cup Colby Jack Cheese

Instructions

1. Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.
2. In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
3. Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.
4. Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.

Carrot Zucchini Bars

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Found on pinterest but adapted it to my liking 

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

• 2 eggs, slightly beaten
• 3/4 cup packed brown sugar
• 1/2 cup canola oil
• 1/3 cup honey
• 1.5 tsp vanilla
• 1 1/2 cups shredded carrot
• 1 1/3 cup shredded zucchini
• 1/2 cup chopped walnuts
• 1 2/3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground ginger
• 1/4 tsp baking soda
• 1/2 tsp salt

Lemon Cream Cheese Frosting

• 1 (8 oz) pkg reduced fat cream cheese
• 1 cup powdered sugar
• 1 1/2 tsp lemon zest
• (the frosting was a little thick for me, next time I'll add some milk or cream.)

1. Preheat oven to 350 degrees F. Mix wet then add dry. Spread batter into an ungreased 13x9x2-inch baking pan.
2. Bake about 25 minutes Cool completely in pan on a wire rack.
3. Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy.