Easy Refried Beans

1 cup = 1-1/8 c. bean flour
2 1/4 cup water




Boil 2 1/4 cups water. Whisk in bean flour. Cook and stir for 1 minute until mixture thickens. Reduce heat to medium/low and cook 6 minutes - stirring occasionally. (add more water if needed).

Add salt, olive oil, garlic powder, onion powder, smoked paprika powder to taste.

Popeye's Ice Cream

3/4 cup half and half or coconut milk
1/4 cup agava nectar
2/3 cup nonfat powdered milk or powdered coconut milk
2 cups spinach, lightly packed
1 1/2 tablespoons vanilla extract
2 1/2 cups ice

Add ingredients to a blender and secure lid. For Blendtec models, press "Ice cream" and serve. For other blenders, blend at medium speed for 20 seconds, then on high for 25 seconds or until smooth. Makes 3 3/4 cups.

Wow Smoothie

1/2 cup soy or almond or rice milk
1/2 cup any type of pure fruit juice
1 cup peach or pear, or 1 apple
1 frozen ripe banana
1 1/2 cup frozen broccoli
Sprinkle of flax or chia seed

Place all ingredients in blender in the order listed, secure lid and mix until creamy. makes 2 servings.

Thai Chicken

3/4 Cup Coconut Milk (I used a full can and doubled the other spices-- I like it saucy)
2 Tbsp Creamy Peanut Butter
1 Tbsp Red Curry Paste
1 tsp Grated Ginger
1 1/2 lb Boneless Chicken
2 Red Bell Peppers, sliced
1 Large Onion
1 Cup Frozen Peas
1/4 Cup Fresh Cilantro Leaves
Lime Wedges for serving
Rice

In a 5 to 6 qt slow cooker, combine the coconut milk, peanut butter, curry paste, and ginger; mix in the chicken , peppers, and onion.

Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.

Twenty minutes before serving cook rice.

Stir peas into the chicken mixture, and cook, covered until heated through, about 3 minutes. Spoon chicken, vegetables and sauce over rice and sprinkle with cilantro; serve with lime wedges if desired.

Serves about 6

Perfect Mashed Potatoes

by Kent

4 # Potatoes, Peeled and Medium Diced
8 oz Heavy whipping cream, heated
4 oz Milk, heated
4  oz  Butter, melted
Kosher Salt
White Pepper

1. Place the potatoes in a large stock pot
2. Cover potatoes with COLD water
3. Using kosher salt, salt the cold water until the ater is lightly salted like sea water
4. Cook the potatoes until soft over moderate heat until tender in center
5. Drain the potatoes in a colander and return the stock pot to the stove
6. Warm the cream, the milk and the butter in the stock pot
7. In a large bowl, begin to mash the potatoes incorporating the cream and butter mixture as you go
8. Adjust the seasoning with salt and  pepper. Remember that the potatoes are already salted so taste them prior to seasoning initially.

Variation
Butermilk Mashed Potatoes - Subsitued buttermilk for the cream in this recipe for a lower fat, lower caloric version of these potatoes. (Buttermilk is almost fat-free)

Horseradish Mashed Potatoes - Add 2 Tablespoons of grated horseradish to the butter/cream/milk mixture and allow to simmer and then incorporate this mixture into the potatoes for a lightly zested horseradish mashed potato perfect to par with roast beef.

Perfect Thanksgiving Dressing (Stuffing)

by Kent

3/4 Cup Butter
2 Cups Onions, Small Dice
1 Cup Celery, Small Dice
1/4 Cup Fresh Sags, Minces Fine (you may substitute 2 T Rubbed  Dry Sage, But be careful)
1 Gallon Semi-Dry Bread, Medium Dice
1 Q T Turkey Stock (or Chicken Stock)
Salt
Pepper

Instructions

1. Melt butter in large stock pot
2. Add onions and celery and sweat over medium heat til translucent (cooked through)
3. Add sage and sir to combine
4. Place bread in large mixing bowl
5. Combine onion and celery mixture with bread and toss to combine
6. Moisten the bread with the stock until it is damp by not drenched
7. Adjust the seasoning with salt and pepper
8. Bake uncovered in a shallow baking dish until golden brown
9. Do not pack the bread mixture in the baking dish too tightly to avoid steaming the dressing into mush!

Sundried Cranberry Salsa

by Robert

1 1/2 cup diced tomato
3/4 cup diced jicama
1/4 cup diced bell pepper (green or for a sweeter flavor red)
1/4 cup diced red onion
4 Tbs sundried cranberries
2 Tbs chopped fress cilantro
1/4 of one habanero chile finely minced or 1 whole serrano chile finely minced
2 Tbs fresh lime juice
1/4 tsp black pepper
1 tsp salt

Combine ingredients in a bowl and allow the flavors to marry a bit before serving. Keep refrigerated. Sundried Cranberry Salsa is a tasty accompaniement to fowl, pork, and enchiladas -and it's dynamite on salmon. Makes approximately 1 quart. This recipes easily doubles. In fact I usually make 3 quarts at a time.

Warning: Habanero chiles are the hottest chile on the planet! This is why you only need 1/4 of one pepper to make one quart of salsa. Wear gloves and use a plastic cutting board that can be washed in the dishwasher. Don't try washing the board by hand because the vapors from the chile could make you cough.

This recipe comes from El Cocodrillo in Pacific Grove. CA