Pepper Salad

Dressing
1-2 tsp Cumin
1 tsp Pepper
4 TBS honey
Juice of a lime


Salad
Black beans
Corn
Peppers (green red yellow orange)
1/2 cup onion
Green onion
3 tbsp Quinoa
Cilantro

Refried Beans without the Refry

Another staple in our house is homemade refried beans. We ALWAYS have some on hand. We use them in all sorts of dinners and the kids love them to make a quick burrito, dip chips into etc. The best part is they freeze great! I start a double batch in a large crockpot, whiz and immersion blender through it and we're set to go. A giant pot cost about $4 to make!

Can't take any credit for the recipe, I found it on allrecipes. I usually make it just as the recipe states except I reduce the salt and add some chicken broth in place of the water.

Refried Beans Without the Refry

• Prep
  15 m
• Cook
  8 h
• Ready In
  8 h 15 m

Recipe By:CHEFCLAUDE

"Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin."

Ingredients

• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic

 

• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Directions

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

ALL RIGHTS RESERVED © 2016 Allrecipes.com 
Printed From Allrecipes.com 2/29/2016

Acai Bowl...A Shum Family Traditon

Every Friday morning we celebrate Aloha Friday by having Acai bowls for breakfast. They're quick to make, healthy, filling, and super yummy! No set recipe but here's how we make it.
Put a banana, 1-2 c Acai Juice in a blender, fill the rest of the blender with spinach.
Blend until liquid
Add serveral cups of frozen mixed berries. Blend until smooth.
Divide the smoothie mixture into bowls.
Top with granola. I use the reciepe below as my base (it's great for parfaits too, another favorite breakfast!)
Slice fruit on top of the granola (banana, fresh berries, pineapple, kiwi, anything that sounds good)
Drizzle with honey and grind!

*Disclaimer, the above photo is stolen off the internet but you get the idea! Some of us do prefer a lot more granola on ours, some like it with just a bit

Honey Almond Granola

4.7 from 9 reviews

Author: Cookie and Kate

Recipe type: Breakfast

Prep time:  5 mins

Cook time:  25 mins

Total time:  30 mins

A simple recipe for granola made with honey, almonds, coconut oil and spices. This granola is great for breakfast or a snack.

INGREDIENTS

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1½ cups raw slivered almonds (or other nuts*)
• 1 teaspoon fine-grain sea salt
• ¼ teaspoon cinnamon
• ¼ teaspoon ground ginger
• ½ cup melted coconut oil (or olive oil)
• ½ cup + 1 tablespoon honey (or maple syrup)
• ¾ teaspoon vanilla
• ½ cup chopped dried apricots (preferably the Blenheim variety)
• ¼ cup chopped dried cherries (or cranberries, raisins or currants)

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.
2. Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 22 to 24 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.
3. Let the granola cool before stirring in the chopped fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

I usually add sunflower seed, flax seed, shredded coconut, hemp seed or whatever else I have on hand.

German Jelly Tarts

My roommate in college always made this recipe and it only takes four ingredients (five if you want to make the glaze) and it's so delicious

Ingredients
1 cup butter softened
2 cups flour
1 cup cottage cheese
Any type of jam or jelly

Directions

Blend together the butter flour and cottage cheese

Work dough into a ball

Roll the dough out into a sheet about 1/4 inch thick. Fold up the sheet, turn, and roll the dough again. Repeat four times.

Roll dough into a rectangle and cut into diamonds, circles or whatever your heart desires.

Place cut out pieces onto a lightly greased cookie sheet, make a depression in the center of each tart, fill with 1/4 tsp of preserves

Bake at 400 for 15 minutes or until edges begin to brown lightly.



Cool on wire rack.

Drizzle each tart with icing if desired



Icing can by made with one cup of powdered sugar and 1 or 2 TBSP water.

Chang Guava Cake

Ingredients:
Strawberry Cake Mix
2 packets unflavored gelatin
1 can Hawaiians own guava juice
Whipping cream

Directions:
Make the box of strawberry cake, it can be made in a circle or rectangle pan and either cut the cake in half when cooled or separate into two pans to bake.

Dissolve the gelatin into the guava juice. Bring mixture to a boil, take off heat and let chill in the fridge for 20-30 minutes.

Make whipping cream

Put whipping cream between layers of cake and frost the entire outside of the cake. Make  ridge around the edges on the top to make somewhere to pour the guava mixture.

Pour guava mixture on top of cake.

Pumpkin Roll

Roll:
Powdered sugar
3/4 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 eggs
1 C granulated sugar
2/3 C pumpkin puree


Frosting:
1 pkg 8 oz cream cheese softened
1 C powdered sugar
6 Tbsp butter or margarine softened
1 tsp vanilla extract


FOR ROLL: Preheat oven to 375 F. Grease 15x10 inch jelly roll pan (I just use my cookie sheets that are a bit smaller and have a some batter left over or I just put them into two and not have as thick of a roll). Lined with wax paper. Grease and powder sugar paper. Sprinkle a clean think kitchen towel with powdered sugar.
COMBINE dry ingredients in small bowl. Beat eggs and sugar in large mixer bowl. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.




BAKE for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel back paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.


FROSTING: Beat cream cheese and butter till creamed. Add powdered sugar and vanilla till smooth. Carefully unroll cake, remove towel. Spread frosting over cake. Reroll cake without towel. Wrap in plastic wrap and refrigerate at least 1 hour. If desired sprinkle with powdered sugar before serving. Stores well in freezer.

Enchilada Rice

Ingredients:

1 cup uncooked rice
1 TBSP olive oil
2 cloves garlic, minced
1/2 cup onion, diced
1/2 cup bell pepper, diced (I usually put green and red and I always probable end up with more than 1/2 cup)
1 can corn, drained
1 can black beans, rinsed and drained
1 1/4 cup enchilada sauce
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp oregano
salt and pepper to taste
1 cup cheese
chopped fresh cilantro leaves (optional)

Directions:

1. Cook rice and set aside

2. Heat oil in a skillet over medium heat. Add garlic, onion, and peppers and saute for 2-3 minutes

3. Mix in rice, corn, beans, enchilada sauce, chili powder, cumin, and oregano. Stir well to combine and heat through. Add salt and pepper to taste

4. Top with cheese and remove from heat, cover the pant to help the cheese melt

5. Garnish with cilantro if desired.