Monday, September 28, 2009

Black Bean Salsa

This recipe is another one courtesy of a Minnesotan family member: my aunt Leanne. She gave me this recipe almost two years ago. I failed to achieve deliciousness my first time out, but over Labor Day I gave it another try. I think the problem was that I couldn't find the shoepeg corn* that the recipe required, but this time I just used raw sweet white corn cut directly from two cobs. Do not use canned yellow corn!

2 cans black beans, rinsed and drained
1 can shoepeg corn * (see above)
2 tomatoes, diced
1 red onion, chopped
2 avocados, diced
3-4 T lime juice
2 T olive oil
1 T red wine vinegar
cilantro
salt & pepper, to taste
garlic, to taste


Prepare all the ingredients as specified. Add the avocado last. I made this a few hours in advance of a party, and added the avocado + a little more lime juice just before leaving. The avocados actually kept within the dip for another day (refrigerated) or so. Very addicting and filling.


Check out my recipe on 
Avocado Black Bean Salsa on Foodista

Sunday, September 6, 2009

Grandma Bars

I always called these "Peanut Butter Cornflake Bars," but that seems to be a little too literal for my family, because apparently they are ONLY called "Grandma Bars"... I'm not sure if it's because my grandma actually invented them, or because she has perfected the recipe.

Here they are:

1 c. granulated sugar
1 c. light corn syrup
2 c. peanut butter
6 c. corn flakes
1 bag semi-sweet chocolate chips.

Heat the sugar and corn syrup together in a saucepan over medium heat. Stir this frequently and only until the two are combined... DO NOT BOIL OR LET IT GET TOO HOT (I always do this and it makes for a really tough Grandma Bar)! Then add the peanut butter and mix over the heat until all combined. Remove from heat and add the cornflakes. I use my silicone spatula that is supposed to be heat resistant up to a million degrees, or so I thought, because today the silicone snapped in half! You can use a good old fashioned wooden spoon to combine. Press this mixture into a 9"x13" pan using a fork, wooden spoon, or some wax paper. Melt the semi-sweet chocolate chips and spread over the top. Cool and cut into squares or triangles. Some people like to melt butterscotch chips to spread on top, but that's blasphemy (unless you're my friend Sara who hates chocolate and then I'll allow it).
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