Keeper: Black bean Cold Salad

https://www.allrecipes.com/recipe/14169/mexican-bean-salad/ 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can kidney beans, rinsed and drained 1 (15 ounce) can cannellini beans, rinsed and drained 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (10 ounce) package frozen corn kernels, thawed 1 red onion, diced ½ cup olive oil ½ cup red wine vinegar ¼ cup chopped fresh cilantro 2 tablespoons fresh lime juice 1 tablespoon lemon juice 1 clove garlic, crushed 2 tablespoons white sugar, or to taste 1 tablespoon salt, or to taste 1 ½ teaspoons ground cumin 1 ½ teaspoons ground black pepper ½ teaspoon chili powder, or to taste 1 dash hot pepper sauce, or to taste

Egg Drop Soup - The concept is a keeper, the recipe isn't yet

Try this next time: https://cicili.tv/10-vegetable-egg-drop-soup/ ? Ingredients ▢ 4 cups chicken stock (about 1 liter, organic or homemade preferred!) ▢ 1/2 teaspoon sesame oil ▢ 3/4 teaspoon salt ▢ 1/8 teaspoon sugar ▢ 1/8 teaspoon white pepper ▢ 1/2 teaspoon turmeric (Or 5 drops yellow food coloring. Optional, but if you want "the look…") ▢ 3 tablespoons cornstarch (mixed with 1/3 cup water) ▢ 3 eggs (lightly beaten) ▢ 1 scallion (chopped) ▢ 1/4 teaspoon MSG (increase amount to personal preference) Instructions Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed. Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking. Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all. Ladle the soup into bowls, top with scallions, and serve! This is delicious, it was a little too salty and I'd prob use a little less cornstarch

Appetizer Ideas for future hosting

-https://www.tasteofhome.com/recipes/hot-pizza-dip/#RecipeCard https://www.tasteofhome.com/recipes/quick-tortilla-pinwheels/ https://www.tasteofhome.com/recipes/parmesan-ranch-popcorn/ https://www.tasteofhome.com/recipes/dill-vegetable-dip/ https://www.tasteofhome.com/recipes/caramel-apple-and-brie-skewers/ https://www.tasteofhome.com/recipes/caprese-salad-kabobs/

Keeper Green Shakshuka

America Test Kitchen's Green Shakshuka It was yummy, regular shakshuka is cheaper and easier, but it's a fabulous way to get in a lot of greens and it's an interesting table. I didn't have harissa, but did have ras el hanout, so to turn it into a paste, I did 3 tablespoons ras el hanout, and 2-3 tbsps each of lemon and olive oil--I didn't measure those exactly. I used the pre-cut versions and so skipped the whole seperate stems thing and just put them all at the top GREEN SHAKSHUKA Serves 4 Total Time 1 hour Calories 310 1 tablespoon extra-virgin olive oil 2 pounds Swiss chard, stemmed, stems chopped fine to yield 1 cup, leaves chopped 1 onion, chopped 4 garlic cloves, minced 3 tablespoons harissa, divided. ⅛ teaspoon table salt ½ cup water 11 ounces (11 cups) baby spinach 1 cup frozen peas 1½ tablespoons lemon juice 4 large eggs 1 ounce feta cheese, crumbled (¼ cup) ¼ cup chopped fresh dill, mint, and/or parsley. Crusty bread to serve. 1 Using highest sauté function, heat oil in Instant Pot until shimmering. Add chard stems and onion and cook until softened and lightly browned, about 5 to 7 minutes. Add garlic, 1 tablespoon harissa, and salt and cook, stirring frequently, until fragrant, about 30 seconds. Stir in water, scraping up any browned bits, then arrange chard leaves on top. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 2 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. 3 Stir in spinach, 1 handful at a time, and cook, using highest sauté function, until wilted, about 5 minutes. Stir in peas and lemon juice and season with salt and pepper to taste. Turn off Instant Pot. 4 Make 4 shallow 2-inch-wide indentations in spinach mixture using back of spoon. Crack 1 egg into each indentation. Spoon spinach and sauce over edges of egg whites so whites are partially covered and yolks are exposed. Using highest sauté function, cook until egg whites are just set, about 3 minutes. Turn off Instant Pot, partially cover pot, and let sit until egg whites are fully set and yolks are still runny, 6 to 10 minutes. Sprinkle individual portions with feta and dill and drizzle with remaining 2 tablespoons harissa before serving.

Keeper: Instant Pot Wild Rice Mushroom Soup

https://www.veganricha.com/instant-pot-wild-rice-mushroom-soup/#wprm-recipe-container-29588 I'd like to play with the spices some, but this is delicious and different from my other soups so gets the keeper

Keeper: Concentrated Tea for Iced Tea Lattes

Just took a mason jar and used more tea bags then doubled what would normally use, later add the ice and the vanilla almond milk. Tried the cinnamon one so far, trying the white tea next.

Backpacking soup

https://www.theyummylife.com/recipes/472 I'm trying to make a soup that helps with hydration that isn't also a sodium bomb. I added more broth with salt to make it taste better, wouldn't do this again