Quinoa Black Bean Salad

(it is pronounced KEEN-wah)

Ingredients:

1 1/2 cups uncooked quinoa

4 cups vegetable broth
1 1/2 cups cooked black beans, rinsed (1 15oz can will work)
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn
3/4 cup finely chopped green bell pepper (1 pepper is fine)
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh cilantro

For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

Rinse quinoa in a strainer before cooking. In a medium sized pot with a lid, bring quinoa and broth to a boil. Reduce heat to a little below medium (4 on my stove). Simmer covered for 25 minutes. When finished, fluff and remove from heat.

In a serving bowl, mix the dressing. Stir in all remaining ingredients, adding quinoa last.

Glamorgan Sausages

This dish has always been vegetarian. Hailing from the country of Wales, it features cheese as the main protein ingredient as is often done in their traditional cuisine.

Ingredients:
5oz Fresh bread crumbs (remove crust and run bread through a food processor)
1/2 cup Panko bread crumbs
5oz Cheddar cheese, shredded
4oz Green Onions or Leeks, chopped
1 Tbsp chopped Parsley
1/2 tsp Thyme
1/2 tsp Salt
1/2 tsp Pepper
3 Eggs
1/2 Tbsp Dijon Mustard
2-3 Tbsp Milk
2 Tbsp Butter
Flour for the counter

Beat 2 eggs with Salt, Pepper, and Mustard. Mix into fresh Breadcrumbs.
Mix in Parsley, Thyme, then add Leeks/Onions and Cheese.
On a floured surface, divide mix into 8 pieces and form 1-inch-thick patties or roll into a link-sausage shape.
If you have time, chill the sausage pieces at this point for easier handling.
Beat the remaining egg, and put Panko crumbs on a plate. Dip each sausage in egg and dredge through the crumbs.
Preheat a griddle on medium heat (5 on my stove).
Melt the butter and fry sausages 5 minutes on each side, or till browned.

Cheese Cookies

A delicious savory and spicy snack.

Cheese Cookies

2 sticks unsalted butter

2 cups all purpose flour

2 cups Rice Krispies

½ tsp cayenne pepper

½ tsp salt

½ tsp garlic powder

½ tsp paprika

8oz finely grated cheddar cheese

4oz finely grated Monterey jack cheese

½ cup chopped pecans

Let butter soften a little before starting. In an electric mixer, whip together butter and flour. Thoroughly mix in salt and spices. Add Rice Krispies, increasing mixer speed so they break apart some. Add pecans, then cheese.

Using a rolling pin, flatten the dough on a floured surface. Fold dough in half and roll flat again. Repeat this 4 times. Using a small portion of dough each time (a small handful), roll it on the floured surface down to a thickness of ¼ inch. Cut out cookies using a 2 inch round cookie cutter. If you don’t have a cutter, roll dough into a small ball and press flat until it is ¼ inch thick.

Place cookies on dry parchment paper or foil on a cookie sheet with at least ½ inch of space between them and bake at 350F for 20 minutes. Allow to cool on a rack.

Makes 4 dozen.