Friday, November 26, 2010

Another Enchilada Recipe

2 boneless, skinless, chicken breasts
1 tsp. rotisserie chicken seasoning
1 tsp. taco seasoning
1 can pinto beans, drained
1 can white beans, drained
12 oz. cheese, grated
1 (4 oz) can green chilies
1 large can red enchilada sauce
1 c. prepared spanish rice*

12 tortillas

Combine the rotisserie chicken and the taco seasoning. Sprinkle the chicken with the seasoning and cook in a little oil until no longer pink OR roast in the oven or crock pot until cooked. Shred and put in a bowl.

In the chicken bowl add the two cans of beans, 8 ounces of the cheese, chilies, Spanish rice and just enough enchilada sauce to moisten.

Divide the filling between the tortillas, roll and place seam side down in a casserole dish. Top with remaining enchilada sauce and cheese. Bake at 350 for 30 minutes or until heated through.

*For spanish rice you can use a commercial mix or make your own. For mine I saute a little onion, garlic, and bell pepper in olive oil until tender. Then add 1 c. water, 1 beef bouillon cube, a dash of oregano, and 4 oz. tomato sauce and bring to a boil. When boiling I add 2/3 c. rice and simmer until tender and liquid is absorbed. Makes a little more than a cup

Thursday, November 25, 2010

Skillet Stroganoff

I while ago I posted a Stroganoff recipe that was for just the sauce. This is easier and the flavor of it is more like the stroganoff I ate growing up.

1 onion
olive oil
1 can black beans, drained
1 can cream of mushroom soup, undiluted
1/2 lb pasta
3 c. beef broth
1/2 - 1 c. sour cream
1 Tbsp catchup
1/2 tsp. Worcestershire
1/2 tsp. browning
black pepper
1/2 tsp. McCormick Broiled Steak Seasoning + more to taste

Saute onion in olive oil until tender. Add the beans, soup, pasta, broth, catchup, Worcestershire, browning and steak seasoning. If the broth doesn't cover the pasta add water to cover. Cover and simmer until the pasta is al dente.

When the pasta is cooked remove from the heat and check for seasonings adding more steak seasoning or salt and pepper to taste. Stir in sour cream and return cover to the top of the skillet for about 5 minutes to heat through.

Saturday, November 20, 2010

Lentil Bouchees Pauillacaise with Walnut Cream Sauce

2 lb potatoes, peeled and cubed
2 tbsp unsalted butter
1/2 c milk
salt and pepper to taste
Dash freshly ground nutmeg
4 eggs,
1 c. breadcrumbs
vegetable oil for deep frying

Lentil Filling
1/2 c. brown lentils
1 Tbsp butter or olive oil
1 shallot, minced fine
1/2 onion, finely chopped
1 tbsp flour
1 1/2 c beef broth
1/2 tsp dried marjoram
salt and pepper

Preheat oven to 300 F.

Boil potatoes until soft enough to mash.

Meanwhile melt butter or oil in a saucepan. Add the shallots and onion and saute
over a medium heat. Add the flour and cook 5 minutes longer, stirring. Add the lentils, beef broth and marjoram, and simmer until the lentils are super tender. Season with salt and pepper to taste.

Mash the potatoes. Add the butter and milk. Season with salt, pepper, and nutmeg. Beat the pureed potatoes well over low heat, 3-5 minutes until they are very dry and thick. Add 2 beaten eggs. Beat again. Your mix should be very thick. Remove from the heat and cool.

Make balls the size of an egg with the potato puree. Flatten the potato mixture and top with a about a half of a tsp of the lentil mixture and pull the potato up around the lentil mixture to close the filling on the inside.

Heat oil to 365 F. Dip the potato balls in remaining beaten egg and then in the breadcrumbs. Fry in the hot oil, in batches, until golden, about 2 minutes. Drain on towels. Serve with walnut cream sauce

Walnut Cream Sauce

1 1/2 c. walnuts, toasted
1 clove garlic, minced
2 Tbsp presh parsley, chopped
1/2 tsp dried marjoram
3 Tbsp olive oil
1 cup milk,
1/2 cup ricotta cheese
1/8 teaspoon cayenne pepper
Dash nutmeg
Grind walnuts, garlic, parsley, marjoram, and olive oil together. Heat over medium heat. Slowly stir in ricotta, then milk. Add the cayenne and nutmeg.

Bell Pepper Soup

olive oil
1 onion, chopped
2 - 4 cloves garlic, minced
2 stalks celery, sliced
2 c. chopped cabbage
1 can white beans, drained
1 can black beans, drained
1 can tomatoes, undrained
1 can roasted bell peppers, drained and pureed
1 (8 oz) can tomato sauce
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
4 c. water
2 knorr Vegetable bouillon cube
1 Tbsp. brown sugar
1/2 tsp. Thyme
1/2 tsp. marjoram
1 - 2 c. leftover cooked grains, I used barley, brown rice would be good too
Black pepper to taste
Hot sauce to taste

Saute the onion, garlic, and celery in olive oil until tender. Add the cabbage and cook one minute.

Add all the remaining ingredients and simmer until vegetables are tender.

Taste and add more salt, pepper, and hot sauce to taste.

Friday, November 19, 2010

Mexi Confetti Bake

1 c. cooked white rice
1 c. cooked brown rice
1 chicken breast, cooked and chopped (optional)
1 can black beans, drained
1 can mexi corn, drained
1/2 c. salsa verde
1 bunch fresh cilantro
1/2 c. grated cheese

Combine the cilantro and the salsa verde in a blender and puree until smooth. Combine remaining ingredients and cilantro mix. Pour into a casserole dish and bake, covered, at 400 until heat through, about 20 minutes.

Thursday, November 18, 2010

Chick Pea Pot Pie

This isn't exactly a new recipe, more and idea how to use (or use up leftover) chick pea stew. The recipe is here.

Use it as the base for a pot pie. Pour it into a casserole dish and top with puff pastry or biscuits, or with a traditional crust on the top and bottom.

Another way to change it up a little, is make it without the potatoes in the stew, but remember to reduce the liquid, and serve it over or with a side of mashed potatoes.

Wednesday, November 17, 2010

Spicy Vegetable Pinto Soup

olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1 large zucchini, quartered lengthwise and thick sliced
1 tsp cumin
1 tsp. oregano
1 tbsp chili powder
1 (15 oz). can hominy, drained
1 (8oz). can tomato sauce
3 c. water
1 Knorr Vegetable bouillon cube
1 can pinto beans, drained (white, kidney and black beans all work great here too)
2 handfuls of spinach, chopped
1 - 2 c. cooked quiona

Saute onion and garlic in oil until tender. Add the red bell pepper, jalapeno and zucchini and cook until bell pepper is cooked, the zucchini wont be yet but that is fine. Turn the heat to medium and add the cumin, oregano, chili powder and some salt and pepper. Add the tomato sauce, hominy, spinach, beans, water, and bouillon cube. Simmer until veggies are tender about 20 minutes. Add the quinoa and simmer just until the quinoa is heated through.

Monday, November 15, 2010

Heathers Chicken Enchiladas

We have our first quest post!!! When she first sent me the recipe they came with this endorsement "Everyone that has had these requests them again, and every time I make them the dish gets scraped clean."

-2 split chicken breasts, cooked - we also sometimes cheat and just use the canned chicken
-1 can Rotelle tomatoes
-1 can green enchilada sauce (use 1/2 for the filling, 1/2 for the sauce)
-1 can black beans, undrained
-1 can diced green chilies
8 oz cream cheese

shredded cheese to taste


This is the simplest recipe! Combine everything , then fill each tortilla, turning seam-side down in a 9x11 baking dish. This usually makes about 8 enchiladas for us. Pour the second half of the can of enchilada sauce over the pan, and sprinkle with cheese. Bake @350 for 25-30 minutes.

I want to add that I added 4 sliced green onions to the filling, since I add onions to everything

Saturday, November 13, 2010

Spicy Bean & Bacon Dip

2 cans black beans, smashed
1/2 lb bacon
1 onion, chopped
4 - 5 cloves garlic, minced
1 c. water
1/2 vegetable bouillon cube
2 chipotle chilies, chopped fine, adobo sauce reserved
2 oz. Extra Sharp Cheddar Cheese, grated
1 oz. Bleu Cheese, crumbled

Saute bacon until crisp. Remove from pan and crumble, set aside. In the bacon drippings saute onion until tender. Add garlic and saute just until fragrant. Add the beans, water and bouillon cubes and simmer 10 - 20 minutes, until thick enough to dip into.

Add the chilies, 1 Tbsp of the reserved adobo sauce, cheddar, and bleu cheese. Stir to mix well, cover, removed from heat, and let sit for 5 minutes.

Uncover, stir to mix the melted cheese. Add the crumbled bacon and stir again.

Serve with corn chips

Roasted Vegetable Couscous

3 carrots
1 onion
1 small eggplant, purple skin sliced off
4 cloves garlic
1/2 butternut squash, peel sliced off
olive oil

2 c. couscous
3 c. chicken broth (imitation or vegetable both work)
3 green onions, sliced
dash black pepper
1/4 tsp. thyme
1/4 tsp. rosemary
1 can garbanzo beans, drained

1 lb. bacon, cooked and crumbled (optional)

Cut all the vegetables into small pieces that are roughly the same size, about 1/2 in in diameter. Toss with olive oil and sprinkle with a little salt. Spread out on pans in a single layer. Roast at 425 until vegetables are tender, about 40 minutes.

When cooked boil together chicken broth, pepper, thyme, and rosemary. When boiling add the couscous, immediately remove from heat and cover tightly. Let sit for 5 minutes. Remove lid.

Combine roasted vegetables, couscous, garbanzo beans, and bacon. Toss to mix well.

Serve with a salad.

You can drastically change the dish my changing the spices. Try it with curry, Italian, Moroccan or southwestern spices too

Vegetable Soup Penne

I wanted something that was similar to vegetable soup but in a pasta dish. This woul also be very tasty if you added cooked grains in place of the pasta such as brown rice, quinoa, barley or a mix of all three.

1 onion, chopped
2 cloves garlic, minced
olive oil
1 c. baby carrots
1 c. frozen green beans
1 can tomatoes, undrained
1 can black beans, drained (white, kidneys, any variety will work)
3 c. Beef Broth (or imitation)
1 tsp. dried basil
1/2 tsp dried oregano
1/4 tsp. black pepper
1 Tbsp. dried parsley (Fresh is awesome too)
1/2 lb. Penna Pasta

1 1/2 Tbsp. Cornstarch

Saute onion and garlic in olive oil until tender. Add carrots and broth, cover and simmer until the carrots are about halfway done. Add the remaining ingredients except cornstarch and simmer, covered, until pasta and vegetables are tender. Check a few times and make sure the pasta doesn't go dry adding more broth as needed. You want a decent amount of liquid when everything is cooked to make the sauce with.

Combine cornstarch and enough water to make a thin paste. Remove the lid from the pan and stir in the cornstarch. Simmer until sauce is thickened.

Friday, November 12, 2010

Southwestern Pasta Primavera

12 oz. pasta

1 Tbsp. butter
2Tbsp. olive oil
2 Tbsp. flour
1 onion, chopped, onion
2 cloves garlic, minced
2 - 3 zucchini, cut into thick coins
10 stalks asparagus, sliced into 1-inch pieces
1 carrot, grated
1 can pinto beans, drained (other beans works too, kidney, white, whatever)
1 can tomatoes, drained
1 (4 oz.) can green chilies
1 oz. asiago cheese, grated
1/2 tsp. taco seasoning
1 c. half-an-half or milk
1/2 c. chicken broth (or imitation)

Cheddar cheese, sliced green onions, sour cream

Cook pasta according to package directions. Darin and set aside.

Meanwhile in a large skillet sauce the onion and garlic in olive oil and butter until onion is tender. Add the carrot, zucchini, and asparagus and saute until vegetables is crisp/tender. Add the flour and cook 2 minutes, stirring. Add the beans, tomatoes, chilies, half-an-half, and broth. Cook, stirring, until thickened. Stir in the taco seasoning and asiago cheese.

Fold in the cooked pasta. Serve topped with grated cheddar, sliced onions, and sour cream if desired.

Thursday, November 11, 2010

Warm Greek Pasta

2 Tbsp Butter
splash olive oil
1 small onion, chopped
3 - 4 cloves garlic, minced
1 Tbsp cornstarch
1 Tbsp flour
2 c. chicken stock (or imitation)
3 Tbsp cream
1 tsp. Greek Seasoning
2 tsp. dried parsley
1 can white beans, drained
1 can artichoke hearts, drained and chopped
12 oz. pasta (Penna or fettuccine)
small handful kalamata olives, cut in half
3 or 4 oz. sun dried tomatoes packed in oil, chopped

Feta Cheese

Cook pasta according to package directions. Drain.

Saute onion in butter and olive oil until tender. Add the garlic and cook 30 seconds until fragrant. Add the chicken stock, cream, Greek seasoning, parsley, and beans. Simmer until the pasta is cooked. Stir together the cornstarch and flour and add enough water to make a thin paste. Stir into the simmering liquid and cook until thickened

Stir the pasta into the bean mix. Add the chopped artichokes, olives, and tomatoes. Simmer until heated through.

Sprinkle the top with the feta cheese. Broil for 20 seconds to cook the feta slightly, serve immediately.

Taste of Home - Again

Beanbasics was in Taste of Home again!

In the December 2010/January 2011 issue of Healthy Cooking,
on page 51 with a recipe from this very bean blog,

Skillet Gnocchi with White Beans

Their link is here and you can see the original post here.

A few months ago Southwestern White Bean Chowder won second place in the "Make it Meatless" competition, you can see that post here.

Tuesday, November 9, 2010

Pumpkin Cream Pasta

12 oz. Bow Tie Pasta

2 links Italian turkey sausage links, casings removed (I suspect regular breakfast sausage would be great here too)
1 can white beans

Splash Olive Oil
4 - 6 green onions, sliced all the way up the green part
4 garlic cloves, minced
1 c. chicken broth
1 c. canned pumpkin puree
1/4 c. heavy cream, half-an-half, or fat-free evaporated milk
1/2 tsp rubbed sage
dash black pepper
1 Tbsp parsley flakes
1/4 c. Freshly grated Parmesan cheese

Cook the bow ties in lightly salted water until al dente. Drain and reserve some of the cooking liquid.

Meanwhile saute the Italian sausage until browned. Add a splash of olive oil to the skillet and saute the green onions and garlic until fragrant. Add the chicken broth and use to lift the browned bits from the pan. Add the pumpkin, half-an-half, sage, pepper, and parsley and simmer two minutes. Stir in cooked pasta and white beans and simmer until pasta is tender. If desired, thin with reserved cooking liquid. Sprinkle in cheese and stir to combine.

Garnish with more Parmesan cheese to taste.

Broccoli Quesadillas

8 flour tortillas

1 can small white beans, drained

4 oz. cheddar cheese

3/4 c. fresh broccoli, chopped pretty small
1 large carrot, grated
drizzle heavy cream
2 Tbsp. Freshly shaved parmesan cheese
1/4 - 1/2 tsp. granulated garlic
Salt to taste

Combine broccoli and carrots and about a tablespoon of water (just enough to steam it). Microwave until crisp tender. Drain and add the cream, parmesan cheese, garlic, and salt.

Layer in tortillas cheese, beans, and vegetable mix. Fold in half and cook in a little oil until crisp on both sides.

Bacon would be a tasty addition, just cook and crumble a few strips and add it to the filling with the cheese and vegetables before browning

Sunday, November 7, 2010

Beans and Greens

1/4 head cabbage, sliced into ribbons
1 bunch kale, torn into small pieces
2 leeks, slices greens too
2 cloves garlic
1/2 lb. potatoes peeled and sliced
3 links Italian sausage, casings removed
2 cans garbanzo beans
2 - 3 c. chicken broth

Cook Italian sausage until no longer pink. Add the leeks and the garlic and cook 1 minute longer. Add remaining ingredients, cover, and simmer until potatoes and greens are tender. Make sure you check the pot several times to make sure it hasn't boiled dry, adding more liquid as needed.

Wednesday, November 3, 2010

Chickpea Masala with Green Rice

For the Chickpea Masala:

2 onions, diced
8 cloves garlic, minced
1/4 c. butter or olive oil
2 tsp. sweet curry powder
1 tsp. Garam Masala
1 can diced tomatoes
1/2 c. coconut milk
2 cans chickpeas, drained and rinsed

Satue onions and butter in a large skillet over med-low heat until onions are soft. Add garlic and spices and saute a few minutes more, stirring so as not to burn. Add tomatoes and simmer until much of the liquid has been evaporated, then add coconut milk and stir to combine. Using a handheld or traditional blender, blend mixture until smooth. Return to skillet and add chickpeas. Heat gently until very hot. Serve with green rice.

For Green Rice:

4 T. butter or olive oil
1 onion, diced
1 lb fresh spinach, very finely chopped
2 c. white rice
4 c. chicken or vegetable broth, or lightly salted water

In a medium saucepan, cook onions in butter over medium heat until soft. Add rice and cook, stirring, until rice is shiny and beginning to lightly brown in a few spots. Add broth or water and cover. Cook at a simmer until rice is soft and water is absorbed. Stir in spinach and let the hot rice cook it. Serve.

Monday, November 1, 2010

Southwestern Omelet

For additional flavor saute 4 strips of bacon and add that in with the filling

6 eggs
1/4 milk
1 Tbsp flour
salt and pepper to taste


1/2 can black bean
1/2 small onion
2 cloves garlic, mashed and minced
2 - 3 green onion, sliced, green parts too
1/4 green bell pepper, chopped

Sour cream

For the filling:
Saute onion and garlic in a splash of olive oil until tender. Add the green onion and bell pepper. Cook 30 seconds and remove from heat. Add the beans

Whisk together milk and flour. Beat in eggs and salt a pepper to taste. Pour 1/4 or the batter into the pan and cook, rotating the pan until eggs are set.

Remove the pan from the heat and sprinkle cheese down the middle and top with bean filling, Fold the sides over and remove from the pan. Top with sour cream and salsa.

Repeat with remaining eggs