Thai Style Ground Beef

Submitted by Becca Leeper, from the following.....http://www.myrecipes.com/recipe/thai-style-ground-beef-10000001141966/

Ingredients

Cooking spray

1 cup thinly sliced leek

1 teaspoon bottled minced garlic

1 pound lean ground sirloin $

1 teaspoon red curry paste (such as Thai Kitchen)

1 cup tomato sauce

1/2 cup light coconut milk

1 tablespoon brown sugar

1/4 teaspoon grated lime rind

1 1/2 tablespoons fresh lime juice

1 tablespoon Asian fish sauce

3 cups hot cooked short-grain rice

Iceberg lettuce wedges (optional) 

Chopped cilantro 

Chopped green onions (optional) 

Preparation

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add leek; sauté 5 minutes. Add garlic; sauté 1 minute. Add beef; cook 7 minutes or until lightly browned, stirring to crumble. Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes). Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened. Serve with the rice and lettuce wedges, if desired. Garnish with cilantro and green onions, if desired.

Andes Chocolate Cookies

Submitted by Becca Leeper, but I got it from here.....http://www.sixsistersstuff.com/2011/04/andes-mint-cookies.html




This is my go-to cookie whenever I need to bring cookies to something or take cookies to a neighbor. They are AMAZING! (And very rich . . . warning- you WILL need a glass a milk to go with them!)

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature . . .

Green Monster Hummus

Submitted by Becca Leeper, but I got it from here.....http://www.namelymarly.com/2012/04/green-monster-hummus/



Ingredients
1 can chickpeas
¼ cup tahini
1 teaspoon garlic powder
1 -2 tablespoons lemon juice
1 tablespoon Bragg (an alternative to soy sauce)
½ cup water
¼ cup olive oil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups raw spinach
Directions

Pour all hummus ingredients into a food processor and pulse until well-combined.
Scrape down the sides of the food processor bowl and then process until you achieve a fine consistency.
Pour the hummus into a serving bowl and garnish with olive oil, pine nuts, and sliced black olives. Serve with pita bread or your favorite crackers.

Black Bean & Feta Dep

Submitted by Becca, but I took it from here...http://dainty-chef.com/2012/02/black-bean-feta-dip.html


Ingredients:
2 cans black beans (drained and rinsed)
2 cans shoe peg corn (drained)
8 oz. feta cheese
1 bunch green onions (chopped)
1 red pepper (chopped) – optional
½ cup sugar
¾ cup apple cider vinegar
¾ cup vegetable oil
Garlic – to taste
Salt – to taste
Pepper – to taste

What you’ll do:
Mix all ingredients and refrigerate overnight. Serve with your favorite tortilla chips.

Source: Patty Jarnigan

Corn Crack

Submitted by Mary Stanley
Ingredients:

3-4 ears of corn with the kernels cut off
Olive oil
2-3 cloves garlic, minced
1c heavy whipping cream
Kosher salt and pepper to taste

Directions:
Heat olive oil in a skillet. Add garlic and sauté till it blooms (=becomes fragrant). Add fresh kernels and sauté till roasted along with salt and pepper. Slowly add shipping cream and reduce heat. Cook till cream begins to bubble. Remove from heat and serve immediately.
The end.

Buddha Balls

Submitted by Allie Jones

Actually, in the Moosewood cookbook – it is called “Buddha’s jewels”

Ingredients

Dumplings:
36 ounces firm tofu , mashed 
2 tablespoons peanut butter 
3 tablespoons Braggs liquid aminos 
8 scallions , chopped 
1 green pepper , diced 
1 1/2 cups mushrooms , chopped 
1/4 cup water chestnuts , diced 
Sauce:
1 1/2 cups juice , see note 
1/4 cup cider vinegar 
1/4 cup Braggs liquid aminos 
1 garlic clove , minced 
2 tablespoons cornstarch 
2 tablespoons cold water

Directions

-Preheat oven to 375.
-In a large bowl mix all dumpling ingredients. Shape into 2 dozen 2-in balls and place on a baking sheet that has been sprayed generously with non-stick cooking spray.
-Bake at 375F for 45 minutes or until golden and firm. 
-Combine all the sauce ingredients except corn starch and cold water in a saucepan. Bring to boil. Dissolve the cornstarch in the cold water and then stir in and simmer. Continue to stir until thickened and clear. Pour over dumplings and serve immediately. 
-Can serve with rice and steamed veggies. 
-Makes four generous servings (6 meatballs in a serving)

NOTES:
-For the juice: You can use orange, pineapple, or apple (or a combination) I use straight pineapple juice.
-The tofu should be firm or extra firm and water-packed. Silken tofu is too soft for the meatballs to keep their shape.
-Braggs Liquid Aminos: can be found at a health food store. It’s a wheat free version of soy sauce