Rice and Bean Cassarole (Melissa Vogt)

1 15 ounce Pinto Beans
1 cup uncooked white rice
1 can (15.5 ounces) Corn (undrained)
1 1/2 cup Water
1 1/2 cup Salsa
1 cup cheese shredded

Mix all ingredients except the cheese. Put into a 9x13 casserole dish. Cover and bake at 350 degrees for 1 to 1 1/2 hours. Make sure all liquid is absorbed and rice is tender. Sprinkle with cheese and return to oven until cheese is melted. Serve with flour tortillas and tortilla chips.

Spicy Black Beans with Coconut Milk (Melissa Vogt)

1 Sweet Onion - chopped
2 Cloves of Garlic - minced
2 Tablespoons Thai Red Curry Paste (it's in the Asian section at stores)
2 Cans (15 ounce each)
Kidney Beans - rinsed and drained
1 Can (14 1/2 ounces) diced Tomatoes - undrained
1 Can (13 1/2 ounces) Coconut Milk (also found in Asian section at stores)
1 Tablespoon sugar
1 Teaspoon salt
Zest and juice from 1 lime
2-3 green onions chopped
Fresh Cilantro chopped

Melt a little butter in and saute onion about 5 minutes until soft. Add garlic and cook 1 minute. Then stir in beans, tomatoes, coconut milk, sugar, salt, lime zest and juice. Heat mixture to boil and then reduce heat to a simmer and cover and let simmer for 30-35 minutes stirring occasionally. Top each serving with some fresh chopped green onions and fresh cilantro.

Barbeque Black Bean Burritos

3 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
3 diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 can corn, drained
2 cups cooked white rice
3 tablespoons chopped fresh cilantro
2 cups shredded cheese
1 (18 ounce) bottle barbecue sauce
10 (10 inch) flour tortillas

In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, garlic, and bell pepper until onions become translucent. Add black beans,corn and tomatoes. Heat through.
In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, 1 cup cheese, and 3/4 cup barbecue sauce.
Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside .
In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish seam side down and pour more barbecue sauce on top of them. Sprinkle with cheddar or monterey jack cheese. Bake in a preheated 350 degrees for 30 min.

Cauliflower Soup (Girl in the Kitchen - Katie)

1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 to 2 heads cauliflower,
roughly chopped
2 tablespoons chopped fresh or dried parsley

2 quarts vegetable broth or stock
2 cups whole milk
6 tablespoons flour

1 cup half & half
2 to 4 teaspoons salt, to taste

1 generous cup sour cream, at room temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half.