Sweet Potatoes with Warm Black Bean Salad

Pres made this recipe a few nights ago. It was really, really good. I brought the leftovers to work the next day, and they made a great lunch.

Sweet Potatoes with Warm Black Bean Salad
from EatingWell.com via Food Network

* 4 medium sweet potatoes
* 1 15-ounce can black beans, rinsed
* 2 medium tomatoes, diced
* 1 tablespoon extra-virgin olive oil
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 3/4 teaspoon salt
* 1/4 cup reduced-fat sour cream
* 1/4 cup chopped fresh cilantro


Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)

Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Recipe #81: Three Bean Salad with Quinoa

Three Bean Salad with Quinoa
From Whole Foods

1 cup uncooked quinoa
Salt and ground black pepper
1/2 pound green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
1 1/2 cups frozen 365 Everyday Value Shelled Edamame, thawed
1/2 cup chopped roasted red peppers
1 (15-ounce) can 365 Everyday Value Kidney Beans, rinsed and drained
1/4 cup 365 Everyday Value Organic Italian Dressing
1 teaspoon dried tarragon

Rinse quinoa under cold running water and drain. Bring 1 3/4 cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes. Uncover and let cool. Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well. Serve chilled or at room temperature.

Recipe #74: Corn and Black Bean Salad with Basil-Lime Vinaigrette

This salad goes very well with grilled meat, like Ina Garten’s tequila lime chicken (previous recipe). The flavor is very refreshing and unique. I didn't even bother grilling the corn; I just thawed frozen corn.

Corn and Black Bean Salad with Basil-Lime Vinaigrette
From Food Network’s Giada DeLaurentiis


Salad:

* 2 ears fresh corn or 1 cup frozen corn, thawed
* 1 (15-ounce) can black beans, drained and rinsed
* 1 (15-ounce) can garbanzo beans, drained and rinsed
* 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
* 1 mango, peeled, seeded, and cut into 1/2-inch pieces

Vinaigrette:

* 2 limes, zested and juiced
* 2 tablespoons balsamic vinegar
* 1/2 cup chopped fresh basil leaves
* 1 teaspoon ground cumin
* 1/3 cup extra-virgin olive oil
* Kosher salt and freshly ground black pepper

For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.

For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.

Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.

Recipe #59: White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
from Bon Appetit Magazine via Epicurious.com

18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted
4 ounces imported white chocolate (such as Lindt), chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs
3/4 cup fresh raspberries or frozen unsweetened, thawed, drained
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries or one 1-pint basket strawberries
1/2 cup seedless raspberry jam

For crust:
Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch springform pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.

For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.

Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

For topping:
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.

Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

Recipe #51: German Chocolate Cake

German Sweet Chocolate Cake
from A Taste of Georgia published by the Newnan Junior League

4 ounces of German chocolate
½ cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
1 teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
4 egg whites, stiffly beaten

Heat the oven at 350 degrees. Melt chocolate in boiling water; let cool. Cream butter and sugar, add egg yolks, vanilla extract, and chocolate, beating well after each addition. Add flour with soda sifted in, alternately with buttermilk. Fold in egg whites. Pour batter into 3 greased and floured 8 or 9-inch cake pans. Bake at 350 degrees for 30 to 40 minutes. When cool, frost with Coconut Pecan Icing.


Coconut Pecan Icing

1 cup evaporated milk
1 cup sugar
4 egg yolks
1 teaspoon vanilla extract
1 1/3 cups coconut
1 cup pecans, chopped

Cook milk, sugar, egg yolks, and vanilla extract until thickened. Add coconut and pecans. Cool, then beat until it is of spreading consistency. Makes 2 ½ cups, enough for a 3-layer cake.