Chilean Rice

Saute for 2 min:
2 grated carrots
2 Tbsp. oil
parsley
green onion (optional)
garlic powder
2 Tbsp. Beef or Chicken Boullion

Add to 4 cups of rice (even brown rice is good!)

Mustard-Roasted Potatoes

**Thanks to Kira J. for these next 6 recipes! They look delicious!

2 1/2 pounds small red potatoes

2 yellow onions

3 tablespoons good olive oil

2 tablespoons whole-grain mustard

kosher salt

1 teaspoon freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

Preheat the oven to 425.

Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan.  Remove the ends of the ions, peel them, and cut them in half.  Slice them crosswise in 1/4 inch-thick slices to make half-rounds.  Toss the onions and potatoes together on the sheet pan.  Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together.  Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.  

Serve hot sprinkled with the chopped parsley and a little extra salt.

Quick and Easy Black Beans

I found this recipe on http://www.ourbestbites.com/. I've always loved black beans, but putting lime in was a whole new idea for me. I made these for dinner last week but almost ate all of the beans before my husband got home. I just couldn't stop eating them, they are that good.

2 Cans Black Beans, drained and rinsed
1 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
1 C vegetable broth
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute about 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then mash some of the beans. Just smash enough to thicken the sauce. They will thicken more upon standing. If you want a more soupy consistency, just add a little more broth. Serve as a side dish, or on top or rice.

Lemon Garlic Broccoli

(Recipe from Kira J.)

Serves 6-8
This is a quick vegetable side dish. I didn't use to be a huge broccoli fan but I can eat almost a pound of broccoli myself when it's cooked like this!


Salt
8 cups broccoli florets
1 1/2 Tbs. olive oil
1 tsp. minced garlic
zest of 1 lemon
1/2 tsp. black pepper
1 Tbsp. lemon juice
1/4 cup toasted pine nuts, optional

Bring pot of water to a rolling boil. Place the broccoli in a steamer and place on top of boiling water. Steam for 5 minutes (set timer.) Place in a large bowl and set aside.
Meanwhile, in a small saute' pan, heat the oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tsp. salt, the pepper, and lemon juice. Pour this over the broccoli. Toss well. Season to taste, sprinkle with pine nuts, if using, and serve.
To toast pine nuts, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.