Here are more recipes to help you avoid heating up the kitchen in the summer. If you missed the first one, you can find it here and if you missed the post on No-Cook Summer Cooking, you can find it here.
Walnut and Oat Sausage (prepare these the day before)
Artichoke Cakes
Wheat Bean Burgers (cook the wheat in a slow cooker to avoid heating up the kitchen more)
Amazing Tex-Mex Pasta Salad
Magic Pasta Salad
Caribbean Tuna Salad
Southwestern Chicken Bulgur Salad
Couscous and Hummus Bowl
Beef Ramen Noodle Bowl
Taco Bowls
Seasoned Green Chile Potatoes
Pantry Fideo
Warm Vinegar and Dill Potato Salad
Bacon Ranch Potato Salad
Black Bean Brownie Fudge Brownies
Mango Coconut Rice “Cake”
And one more:
More than just refried beans, Tex-Mex Black Beans have texture from whole beans, flavor from salsa, and creaminess from cheese. Serve these alongside enchiladas or other Tex-Mex food, in burritos or quesadillas, or as a dip.
TEX-MEX BLACK BEANS (Pantry Cooking II)
1 can (16 ounces) refried black beans
1 can (15 ounces) black beans, rinsed and drained
1/2 cup salsa
2 ounces Velveeta, cut into small pieces
Dried cilantro
Combine all but the cilantro in a medium saucepan. Cook over medium heat until cheese melts, stirring often. Pour into a serving bowl and sprinkle with cilantro. Serves 4 to 6 as a side dish. May also be used in quesadillas or as a dip for tortilla chips.
