tag:blogger.com,1999:blog-17123252744267411292024-02-02T17:13:44.394-05:00Bean BasicsJuleshttp://www.blogger.com/profile/12669199182098409296noreply@blogger.comBlogger304125tag:blogger.com,1999:blog-1712325274426741129.post-48335629516583612662013-06-07T11:17:00.001-04:002013-06-07T11:19:54.696-04:00Vegetable Cummin Soup<div style="text-align: center;">
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzlVc9tZkDGpoWl4dQKFEcCFChkF0f6vBonPkqFXhUWEjbA-sDn_k68JX8_MVTyZn6POMP4CKm7JtiFm7hKmR4p3wPVCn2n1xVC8Unc0PR2kdGl1qtqag7ohGlUcOd8tH4dgTMQOm8i4/s1600/IMG_20130607_105841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzlVc9tZkDGpoWl4dQKFEcCFChkF0f6vBonPkqFXhUWEjbA-sDn_k68JX8_MVTyZn6POMP4CKm7JtiFm7hKmR4p3wPVCn2n1xVC8Unc0PR2kdGl1qtqag7ohGlUcOd8tH4dgTMQOm8i4/s320/IMG_20130607_105841.jpg" width="320" /></a></i></div>
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<i>6 c. chicken broth</i></div>
<i>1 onion, chopped</i></div>
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<i>4 cloves garlic, minced</i></div>
<i>1/2 head cauliflower, chopped</i></div>
<i>1/4 lb red potatoes, sliced thin</i></div>
<i>1 medium zucchini, chopped</i></div>
<i>1 tsp cumin</i></div>
<i>1/2 c. salsa verde</i></div>
<i>1/4 c. heavy cream</i></div>
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<i>Salt & Pepper to taste</i><br />
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<i>1 can garbanzo or white beans </i></div>
<i>OR 2 c. cooked shredded chicken</i></div>
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<i>(Or some of both) </i></div>
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<i><br />Combine broth, onion, garlic, cauliflower, potatoes, cumin, and salsa verde in a large pot. Simmer until the potatoes are just tender but not soft. Add the zucchini and simmer until both are soft. </i></div>
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<i>Stir in the heavy cream and beans or chicken. Simmer until heated through</i></div>
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<br />Juleshttp://www.blogger.com/profile/12669199182098409296noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-29789334712741000402013-05-01T09:45:00.000-04:002013-05-01T09:45:35.355-04:00Avacado bean Dip<div style="text-align: center;">
<b><i>2 Avocados</i></b></div>
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<b><i>2 cloves garlic, minced</i></b></div>
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<b><i>3 Tbsp sour cream</i></b></div>
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<b><i>1/2 tsp. salt or to taste</i></b></div>
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<b><i>1 medium onion, finely chopped</i></b></div>
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<b><i>1 c. fresh or frozen corn</i></b></div>
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<b><i>1 can black beans, drained and rinsed</i></b></div>
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<i>In a nonstick pan, without oil, add the onion and cook over medium heat, stirring often, until starting to brown. Add the corn and continue to cook until it is also browned. </i></div>
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<i>Meanwhile, mash one of the avocados with the sour cream, garlic, and salt. Chop the remaining avocado.</i></div>
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<i>Stir the chopped avocado, corn and onions, and black beans into the mashed avocado. Taste for seasoning and serve with chips. </i></div>
Juleshttp://www.blogger.com/profile/12669199182098409296noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-51976593783954249782013-01-04T17:27:00.001-05:002013-01-04T17:27:36.609-05:00Ham and Bean Soup<div class="separator" style="clear: both; text-align: center;">
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<i>Perfect for cold weather, bean soups are a great way to use up a leftover ham bone. I cooked my ham in the crock pot. Feel free to use any leftover meat in your soup. The other thing I used in my soup was all the liquid from the bottom of the crock pot. Just stir into the soup at the same time as the onion and carrots. </i><b><i><br /></i></b></div>
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<b><i>1 lb dry white beans</i></b></div>
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<b><i>1 leftover ham bone</i></b></div>
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<b><i>12 c. water</i></b></div>
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<b><i>24 oz. tomato sauce</i></b></div>
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<b><i><a href="http://www.knorr.com/product/detail/245831/vegetable-stock">1 Knorr Homestyle vegetable stock pod</a></i></b></div>
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<b><i>1 large onion, chopped</i></b></div>
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<b><i>4 large carrots, grated</i></b></div>
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<b><i>3/4 c. half-an-half</i></b></div>
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<b><i>2 - 3 cloves garlic, minced</i></b></div>
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<b><i>2 tsp. Worcestershire sauce</i></b></div>
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<i><b>Tabasco (optional) </b></i></div>
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<i>Soak the white beans overnight, changing the water at least once. </i></div>
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<i>Drain the beans again and cover with water. Simmer for 2 hours until the beans are starting to soften up. Drain the liquid. Add the 12 cups of water, ham bone, tomato sauce, and vegetable stock pod. </i></div>
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<i>Simmer for 4 hours.</i></div>
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<i>Remove the ham bone. Shred any meat from the bone and return it to the pot. Add the onion, carrot, garlic and Worcestershire sauce. Simmer for 30 minutes. Add the half-an-half and simmer until heated through. </i></div>
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Juleshttp://www.blogger.com/profile/12669199182098409296noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-16050736236284632812012-11-25T15:08:00.000-05:002012-11-25T15:09:10.828-05:00Enchilada Pasta<div class="separator" style="clear: both; text-align: center;">
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The meat and the amount in this is totally up to you. You can use all ground beef, all beans, or a combination of the two. If using all beans I would add 2 - 3 cans of drained black or pinto beans. In combination I would use about half a pound of ground beef and then a can or two of drained beans.<br />
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1.5 lb ground beef</div>
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Salt & Pepper </div>
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1 (19 oz.) can red enchilada sauce</div>
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1 (15 oz.) can nacho cheese sauce</div>
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1 (4 oz.) can diced chilies</div>
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8 oz. egg noodles</div>
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1/2 c. water</div>
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Sour cream, shredded cheese, and crushed corn chip to garnish</div>
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If using, season the ground beef with salt & pepper and cook, crumbling, until no longer pink.</div>
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Add all the remaining ingredients and stir to combine. Cook over medium low heat, stirring frequently, until the pasta is tender. </div>
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Remove from heat and serve with a dollop of sour cream and a sprinkle of shredded cheese and crushed chips. </div>
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Juleshttp://www.blogger.com/profile/12669199182098409296noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-73751821629418560972012-11-15T19:12:00.000-05:002012-11-15T19:15:15.806-05:00Southwestern pork and beans<div style="text-align: center;">
2 lb. cheap cut of pork (I used boneless ribs)</div>
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3 cans black beans, undrained </div>
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2 tsp. Chili powder</div>
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2 tsp garlic<br />
1 tsp. onion salt<br />
1 tsp. oregano<br />
1 tsp. paprika<br />
2 tsp. cumin<br />
1 tsp. pepper</div>
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Salt to taste</div>
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Hot cooked brown rice or tortillas</div>
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Combine the seasonings and sprinkle generously over the ribs. Brown the rib in a nonstick pan, add a little bit of oil to your pan if you aren't using no-stick.</div>
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Place in the crock pot and cook on high for 2 - 3 hours or until the meat is easy to separate from the fat. Discard the fat and strain the liquid. Place the meat, liquid, and cans of beans in the crock pot. Replace the lid and cook on high for 2 - 3 hours or until ready for dinner. Serve over cooked rice or strain and eat in tortillas with cheese. </div>
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Juleshttp://www.blogger.com/profile/12669199182098409296noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-55741661235063679922012-06-07T06:29:00.001-04:002012-06-07T06:30:38.796-04:00Tomato, Avocado, and Mozzarella Salad with ChickpeasIt's June. My apartment doesn't have air conditioning. I don't want to turn on the stove. I realllllly don't want to turn on the oven. I <i>do</i> want to eat grilled wurst every night, but I shouldn't, and you probably shouldn't either.<br />
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Make this instead: <a href="http://ashleyscookingadventures.blogspot.ch/2011/05/meatless-mondays-mozzarella-tomato-and.html" target="_blank">Mozzarella, Tomato, and Avocado Salad</a></div>
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(I used buffalo mozzarella - I find the pearls to be cute, but kind of insipid tasting)</div>
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Add it to a green salad, and throw in some chickpeas.</div>
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Happy summer!</div>Cecilottahttp://www.blogger.com/profile/03339819867201500918noreply@blogger.com1tag:blogger.com,1999:blog-1712325274426741129.post-65111250638197345452012-03-21T08:00:00.000-04:002012-05-19T17:04:34.717-04:00<div class="separator" style="clear: both; text-align: center;">
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<i>A fresh Salsa with large chunks of tomatoes is best for this salad. I actually use Sam's club bottled bruschetta. I drained the oil off and stirred in some cilantro, but any salsa will do. Feel free to add or subtract and ingredients you like or don't like. </i><i>I had originally intended to add cheese to it but once I had everything thrown together I decided it didn't need it. I also loved it before I added the sour cream and even more afterwards but whether you want it on yours is up to you. If your sour cream is really thick I recommend whisking in a tablespoon of milk to thin it out and make it easier to stir in. </i><i>I cooked my chicken on the stove top and after I had removed it from the pan I added the corn and sauteed that until it was golden in spots but that is optional too. </i><i>For a meatless dish just leave out the chicken and add an extra can of black beans. </i><i>We liked this even better the next day warmed up and with a can of Mexican cheese sauce poured over it. </i><b><i><br />
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<b><i>8 oz. small pasta</i></b></div>
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<b><i>1 can enchilada sauce</i></b></div>
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<b><i>1 can black beans</i></b></div>
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<b><i>1 can corn</i></b></div>
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<b><i>1 1/2 c. salsa</i></b></div>
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<b><i>1 lb. chicken breasts</i></b></div>
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<b><i>2 Tbsp Taco Seasoning</i></b></div>
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<b><i>1 c. sour cream (optional)</i></b></div>
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<i>Optional: Black olives, sliced green onions, avocado chunks, chopped bell peppers, grated cheese, etc...</i></div>
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<i>Toss the chicken with the taco seasoning. Either bake (at 375 for 30 minutes) or fry until cooked. Set aside, when cool enough to handle chop. </i></div>
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<i>Cook the pasta in lightly salted water until al dente. Drain, immediately add the can of enchilada sauce, and stir. Chill until cold. </i></div>
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<i>Combine the chicken, pasta, and remaining ingredients. Chill salad until cold again, at least 2 hours. Stir in the sour cream right before serving. </i></div>Juleshttp://www.blogger.com/profile/12669199182098409296noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-55478910029915731512012-01-27T18:13:00.002-05:002012-01-27T18:15:43.912-05:00Italian Bean Stew<div style="text-align: center;"><b><i> </i></b><br />
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<b><i>2 links Italian Sausage</i></b></div><div style="text-align: center;"><b><i>1 - 2 can white beans, drained and rinsed</i></b></div><div style="text-align: center;"><b><i>1 onion, cut into large chunks</i></b></div><div style="text-align: center;"><b><i>1/2 lb red potatoes, thinly sliced</i></b></div><div style="text-align: center;"><b><i>1 green bell pepper, sliced</i></b></div><div style="text-align: center;"><b><i>1 red bell pepper, thinly sliced</i></b></div><div style="text-align: center;"><b><i>1 bottle spaghetti sauce </i></b><i>(or 3 - 4 c. homemade)</i><b><i><br />
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</i></div><div style="text-align: center;"><i>Cut the Italian sausage into 1 inch chunks and cook over medium heat until cooked through. Remove from pan. Add a splash of oil and saute onions and red potatoes until the potatoes are mostly cooked. Add the bell peppers and cook an additional minutes until they are starting to get tender. </i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;"><i>Add the sausage, beans, and spaghetti sauce to the skillet and stir well to combine. Simmer until the potatoes are completely tender. </i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;"><i>Serve with Parmesan cheese</i></div><div style="text-align: center;"><i><br />
</i></div>Juleshttp://www.blogger.com/profile/12669199182098409296noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-71379786349633361052011-11-06T11:49:00.004-05:002011-11-06T11:56:13.678-05:00Souper Saturday Information PacketI spent some good times yesterday teaching a class at a church activity called "Easy Meals for Real Moms." You can probably guess what most of my ideas centered around. Sadly, my printer ran out of toner at 11 the night before so, as promised, here's the downloadable version of my handout for anyone who might have wandered over.<div><br /></div><div><a href="https://docs.google.com/document/d/1gcOu-pVtXG3RMRCOSYugiXbCPEOBxY0-qEQfGnwRmnI/edit"><span class="Apple-style-span" >This is the handout</span></a></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><a href="http://beanbasics.blogspot.com/2011/11/how-to-can-dry-beans-easy-way.html">This is a link to canning dry beans</a> (my way)</span></div><div><span class="Apple-style-span" ><br /></span></div><div><a href="http://www.pickyourown.org/canningdriedbeans.htm"><span class="Apple-style-span" >Another link to canning dry beans the traditional way</span></a></div><div><br /></div><div>Email me with questions or poke around the website. Thanks ladies - it was fun!</div>Cecilottahttp://www.blogger.com/profile/03339819867201500918noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-84861140990260976862011-11-06T11:35:00.003-05:002011-11-06T11:46:08.355-05:00How to can dry beans - the easy wayDried beans are great to store, but not so convenient if you want a fast dinner. By bottling your own dried beans, you can take advantage of the convenience of canned beans without paying the premium for a can you're going to throw away. Most methods call for soaking the beans ahead of time, which is still pretty easy, but the way I've begun doing it is even easier.<div><br /></div><div>A pound of beans will fill 4 pint bottles.</div><div><br /></div><div>1. Set your pressure canner on the stove and follow the manufacturers directions for how much water to place inside (this varies based on the canner and how many bottles it holds). Start another small pot full of water boiling (to rinse the lids).</div><div><br /></div><div>2. Rinse your beans thoroughly and make sure you remove any debris or rocks. No one wants dirt soup. </div><div><br /></div><div>3. Rinse your bottles in hot water to make sure you remove any dust, etc.</div><div><br /></div><div>4. Put 1/4 pound of beans in each bottle. Add 1/2 - 1 tsp. salt (everyone says you must use canning salt, but you really can just use regular table salt). Fill with hot tap water, leaving 1/2 inch headspace at the top.</div><div><br /></div><div>5. Wipe the rims to remove any loose salt. Dip canning lids in boiling water, place on jars, and firmly screw on canning rings. Place the jars in your canner.</div><div><br /></div><div>6. Turn the stove on and gently bring canner to a simmer - follow manufacturers instructions on bringing the canner up to pressure. Cook at 10 pounds pressure (15 pounds for high altitude) for 105 minutes. Let canner cool completely before opening and removing jars. Let jars sit overnight before removing rings and testing seal.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Cecilottahttp://www.blogger.com/profile/03339819867201500918noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-90229799159298450892011-10-25T09:00:00.000-04:002011-10-25T09:00:11.978-04:00Hot Pot with KaleThis was definitely inspired by/based upon the <a href="http://www.101cookbooks.com/archives/chickpea-hot-pot-recipe.html">Chickpea Hot Pot</a> at 101 Cookbooks, but I also made a few changes to better suit our tastes and needs - most notably, I changed the spices around, and substituted potatoes for the bulgur wheat since we have gluten sensitivities in our house. It's another easy, healthy, weeknight win - we'll definitely be cooking it again.<div><br /></div><div>3 T. olive oil</div><div>1 sweet onion, diced</div><div>4 cloves garlic, peeled and sliced</div><div>3 c. chicken or vegetable broth (use vegetable if you want the dish to be vegetarian or vegan)</div><div>1 can chickpeas</div><div>3-4 red or yellow potatoes</div><div>1 bunch kale, stems removed and chopped into bite-sized pieces (3-4 c.)</div><div>1 head cauliflower, in bite sized pieces (about 3-4 c.)</div><div>1/2 tsp. lemon zest</div><div>1 tsp. dill</div><div>1/2 -1 tsp. crushed red pepper</div><div>salt and black pepper to taste</div><div><br /></div><div>In a large saucepot or soup pot, saute the onions and garlic in olive oil over medium heat until they begin to brown. Add chicken broth and beans and bring to a simmer. Add the rest of the vegetables and cover. Simmer over medium heat, tossing occasionally, until the vegetables are just tender. Add the seasonings, combine well, and serve.</div><div><br /></div><div><i>As always, if you are gluten or soy intolerant, be sure to use a brand of bouillon and spices that you know is safe for you. </i></div>Cecilottahttp://www.blogger.com/profile/03339819867201500918noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-81354759829246669562011-10-22T09:00:00.001-04:002011-10-22T09:00:02.730-04:00Roasted Carrot and Lentil SoupContinuing my efforts to try something new, I pinned this <a href="http://leeksoup.wordpress.com/2011/10/08/charred-and-smokey-roasted-carrot-soup-and-red-lentil-stew-with-sage-biscuits/">Charred and Roasted Smokey Carrot Soup </a> to our new <a href="http://pinterest.com/cecilotta/bean-stuff-to-try/">pinboard.</a> It's very similar to the <a href="http://www.101cookbooks.com/archives/red-lentil-soup-recipe.html">Red Lentil Soup from 101 Cookbooks</a>, minus the brown rice and with the addition of roasted carrots.<div><br /></div><div>The only thing I changed from the original recipe was to add 4 cloves of garlic to the roasting pan with the onions.</div><div><br /></div><div>It's a great soup, not a lot of complex flavor but it's easy, tasty and just hits the spot when it's rainy and gray. </div>Cecilottahttp://www.blogger.com/profile/03339819867201500918noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-1892441503789537982011-10-18T09:00:00.000-04:002011-10-18T09:00:16.332-04:00Persian Beef and Split Pea StewSurprisingly (or perhaps not), we here at Bean Basics get into a cooking rut sometimes too. There's school to teach (we're both homeschool Moms of 3), husbands out of town, and a wide world to explore. So we spend a lot of time going back to tried and true, under-15-minute recipes.<div><br /></div><div>But when Fall arrives, suddenly I have the urge to start cooking again. This recipe was part of my attempt to get out of my cooking rut and explore something new. I didn't come up with the recipe, I and I didn't change it substantially, so I'm just going to link it, but I will tell you what I changed, and that the entire family really liked it.</div><div><br /></div><div><a href="http://www.epicurious.com/recipes/food/views/Persian-Beef-and-Split-Pea-Stew-239283">Persian Beef and Split Pea Stew</a></div><div><br /></div><div>Now for my changes:</div><div><ol><li> I used leftover cooked pot roast - so after cooking the onions, I added everything to the pot all together.</li><li>I think the recipe calls for too much water. I used 2 c. of beef broth rather than 4 c. of water.</li><li>I used 2 onions and 5 cloves of garlic.</li><li>I used 1/4 tsp. of Penzey's dried lemon peel instead of the Persian lime.</li><li>I used red lentils instead of yellow split peas (they're very similar)</li></ol><div><i>As always, if you're gluten or soy intolerant, make sure you use spices that meet your needs. McCormick and Penzey's are both trustworthy.</i></div></div>Cecilottahttp://www.blogger.com/profile/03339819867201500918noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-2990829902464401682011-10-17T12:59:00.002-04:002011-10-17T13:04:43.676-04:00Italians Sausage Pilaf<div style="text-align: center;">This was inspired by the flavors of Zuppa Toscana remade into a quinoa pilaf. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>2 Italian sausage links, casings removed</b></div><div style="text-align: center;"><b>1 can white beans, drained</b></div><div style="text-align: center;"><b>1 medium onion</b></div><div style="text-align: center;"><b>2 - 4 cloves garlic, minced</b></div><div style="text-align: center;"><b>1/2 tsp sambal oleck OR dash red pepper flakes</b></div><div style="text-align: center;"><b>1 bunch kale, stems removed and chopped fine</b></div><div style="text-align: center;"><b>3 c. cooked chilled quinoa</b></div><div style="text-align: center;"><b>1 c. chicken broth</b></div><div style="text-align: center;"><b>1/2 c. cream or half-an-half</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>2 Tbsp. Parmesan cheese plus more to garnish. </b><br />
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</div><div style="text-align: center;"></div><div style="text-align: center;">Cook the Italians sausage, crumbling, until no longer pink. </div><div style="text-align: center;">Add the onion and garlic and cook until onion is tender. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Add the kale, samal olek, beans, and broth. </div><div style="text-align: center;">Simmer until the kale is tender. </div><div style="text-align: center;">Stir in the quinoa and cook, stirring, </div><div style="text-align: center;">until the quinoa is heated through and the broth is absorbed. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Stir in the cream and cheese, mix well, and heat through. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Serve with the cheese to dust with</div><div style="text-align: center;"><br />
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</div>Juleshttp://www.blogger.com/profile/12669199182098409296noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-87751341721486180022011-10-13T19:20:00.002-04:002011-10-13T19:25:54.279-04:00Bean Basics is on Pinterest!We're always looking for something new and interesting for dinner. If you'd like a sneak preview of recipes we hope to try out soon, check out our <a href="http://pinterest.com/cecilotta/bean-stuff-to-try/">"Bean Stuff" board at Pinterest.</a> Happy eating!<div><br /></div><div><br /></div>Cecilottahttp://www.blogger.com/profile/03339819867201500918noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-5709908271341208312011-10-11T07:00:00.000-04:002011-10-11T07:00:04.271-04:00Tex-Mex Casserole<div style="text-align: center;">I have seen several versions of this floating around on the internet lately. <a href="http://www.justgetoffyourbuttandbake.com/?p=3352">One blog</a> said it was a Taste of Home Best casserole recipe, though I couldn't find it on their site. </div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><b>********<br /></b></div><div style="text-align: center;"><b>1/2 lb ground beef</b></div><div style="text-align: center;"><b>2 cans black beans, drained</b></div><div style="text-align: center;"><b>2 Tbsp. Taco seasoning<br /></b></div><div style="text-align: center;"><b>1 onions, chopped</b></div><div style="text-align: center;"><b>2 cloves garlic, minced</b></div><div style="text-align: center;"><b>1 can corn, drained<br /></b></div><div style="text-align: center;"><b>1/2 green pepper, chopped</b></div><div style="text-align: center;"><b>3/4 c. salsa</b></div><div style="text-align: center;"><b>1 can enchilada sauce</b></div><div style="text-align: center;"><b>2 Tbsp. Italian salad dressing</b></div><div style="text-align: center;"><b>1 (8 oz.) pkg cream cheese</b></div><div style="text-align: center;"><b>1 small can sliced black olives (optional)<br /></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>2 c. cheese</b></div><div style="text-align: center;"><b>6 corn tortillas, cut into wedges</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Serve topped with salsa, sour cream, cilantro, or avocado wedges</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Cook the ground beef and taco seasoning together, crumbling the meat, until cooked all the way through. Add the onion, garlic, and pepper. When the onion is tender add corn and cook 2 minutes longer. Add remaining ingredients except cheese and tortillas. Stir to combine well.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Place half the meat mixture in the bottom of a 9x9 casserole dish. Top with 3 of the tortillas and 1 c. of the cheese. Top with remaining meat mixture, tortillas and cheese. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Bake at 425 for 15 - 20 minutes. </div>Juleshttp://www.blogger.com/profile/12669199182098409296noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-50107070057363246632011-10-05T18:15:00.006-04:002011-10-05T18:25:32.844-04:00Tortilla SoupVariants of tortilla soup are all over the place, and this one isn't substantially different, but it's a great quick soup that doesn't need meat to be delicious.<div><br /></div><div>If you are gluten intolerant or have soy allergies, be sure to use a brand of tortillas and other prepared ingredients that you know are safe for you to eat.<br /><div><br /></div><div>1 large onion, diced</div><div>3-4 cloves garlic, diced</div><div>2-3 T. butter or olive oil</div><div>4 corn tortillas, roughly chopped</div><div>1-2 c. cooked chopped chicken (optional)</div><div>1-2 cans white beans (1 can if using with chicken, 2 cans if using alone)</div><div>1 c. corn</div><div>6 c. chicken or vegetable stock</div><div>1/2 tsp chipotle chile powder</div><div>3 T. dried green and red peppers</div><div>1 tsp. cumin</div><div>salt and pepper to taste</div><div><br /></div><div>cheese to garnish (optional, omit to make vegan)</div><div><br /></div><div>Saute the onions and garlic in butter/oil over medium heat until they are soft and beginning to brown. Add stock, tortillas, spices, and juice from the can of corn. Simmer until onions are very tender and tortillas have dissolved. Using a regular or immersion blender, blend until smooth. Add corn, beans, and chicken if using. Simmer gently until heated through. Serve garnished with cheese if desired.</div><div><br /></div><div><i>Some versions of this soup also call for a can of diced tomatoes to be added with the corn and beans.</i></div></div>Cecilottahttp://www.blogger.com/profile/03339819867201500918noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-65319650478089434832011-08-31T18:53:00.000-04:002011-08-31T18:53:09.709-04:00<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7n5lB9iQYdfw3Kt-jmcCDZv7dFJe6OIiCB3EeagIgyc4KI8lV8jkrfnqOz9SDQQGz2nF3ssSbE8RXvK4TCZklnQ8aGi4KLfxjoS2zqzn4Mcd5hNyDve333QlOT97hPjnF4qCiPZYNAvA/s1600/Taco+Pasta+Plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7n5lB9iQYdfw3Kt-jmcCDZv7dFJe6OIiCB3EeagIgyc4KI8lV8jkrfnqOz9SDQQGz2nF3ssSbE8RXvK4TCZklnQ8aGi4KLfxjoS2zqzn4Mcd5hNyDve333QlOT97hPjnF4qCiPZYNAvA/s320/Taco+Pasta+Plated.jpg" width="320" /></a></div></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">If using lentils in place of the ground beef simmer the lentils in water until almost tender and then add 1 Tbsp taco powder to the water to finish cooking.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>1 (12 oz) box. Jumbo pasta shells (about 35) </b></div><div style="text-align: center;"><b>1 can refried beans</b></div><div style="text-align: center;"><b>1 lb hamburger OR 3c. cooked lentils</b></div><div style="text-align: center;"><b>2 Tbsp Taco seasoning </b></div><div style="text-align: center;"><b>12 oz. cheddar cheese</b></div><div style="text-align: center;"><b>1 can enchilada sauce</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cook Pasta shells in lightly salted water until al dente. Drain and toss with a little butter or olive oil.</div><div style="text-align: center;"></div><div style="text-align: center;">Heat hamburger with 1 Tbsp of the taco seasoning. Cook, crumbling, until no longer pink and cooked throughout. Add 1/2 cup of water and remaining taco seasoning and simmer over medium heat until most of the liquid is gone. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Divide between the shells a scoop of beans, filling each shells about halfway, then a sprinkling of cheese and top with hamburger. Place in a 9x13. Pour the can of enchilada sauce over the shells. Cover with tin foil and bake at 350 for 20 minutes, uncover and bake just until cheese is starting to melt. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Remove from oven and let cool for 15 minutes. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Serve over a bed of lettuce, top with fresh tomatoes and ranch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10CyC_ZgRfictCLgbUbQbyWwxX-tvgAocYyl67o6H3zJoJi_MlXNPf5E0yBdMOpKb_4xts6T5mR9qP-NqmwNvFxuHxcbmutSk8Tac4AiGlaR_BOZadkljgT2IYbmjSY9zXaXwdgSjAmc/s1600/Taco+Pasta+Layed+Out.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10CyC_ZgRfictCLgbUbQbyWwxX-tvgAocYyl67o6H3zJoJi_MlXNPf5E0yBdMOpKb_4xts6T5mR9qP-NqmwNvFxuHxcbmutSk8Tac4AiGlaR_BOZadkljgT2IYbmjSY9zXaXwdgSjAmc/s320/Taco+Pasta+Layed+Out.jpg" width="320" /></a> </div>Juleshttp://www.blogger.com/profile/12669199182098409296noreply@blogger.com1tag:blogger.com,1999:blog-1712325274426741129.post-24487052963737126162011-08-21T15:38:00.001-04:002011-08-21T15:39:17.399-04:00Southern Brunswick Stew
<br /><div style="text-align: center;">The first time I ever had Brunswick stew was when I lived in Virginia and the scouts there used to sell it. Once we moved from there I pretty much forgot about it. Until I moved to Georgia, about an hour from <a href="http://www.georgiaencyclopedia.org/nge/Multimedia.jsp?id=m-600&adv=y">Brunswick</a>, and despite <a href="http://www.cookingmonster.com/2009/04/26/country-ham-aftermath-brunswick-stew/">Virginia</a> making the same claim, they maintain that they are where the stew originated.
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<br />It's also a great way to use up the extra squirrel and possum you might have laying around your fridge.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ4-LP23WnpHmZgoC_pHSt7bFYPEwZa96VpfmxqCdYdymUlZXfYbiv58AERqR4OrLJVuOGmw9c2MHDMXSjFaadcI5Zp71onoUyX2-ceB7tHQXz6qyZcB2ewzxrPVdfOUvrTaMMBZTeq_A/s1600/Brunswick+Stew.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ4-LP23WnpHmZgoC_pHSt7bFYPEwZa96VpfmxqCdYdymUlZXfYbiv58AERqR4OrLJVuOGmw9c2MHDMXSjFaadcI5Zp71onoUyX2-ceB7tHQXz6qyZcB2ewzxrPVdfOUvrTaMMBZTeq_A/s400/Brunswick+Stew.jpg" alt="" id="BLOGGER_PHOTO_ID_5643395155341737922" border="0" /></a>Again, sorry about the cell phone pictures not being all that inviting, it really has a nice reddish orange color and tastes great
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<br />3 c. chicken broth</span> <span style="font-weight: bold;">
<br />3 c. beef broth</span> <span style="font-weight: bold;">
<br />1 c. frozen lima beans</span>
<br /><span style="font-weight: bold;">1 c. catchup</span> <span style="font-weight: bold;">
<br />2 Tbsp. yellow mustard</span> <span style="font-weight: bold;">
<br />1 tsp. apple cider vinegar</span> <span style="font-weight: bold;">
<br />1 c. frozen corn</span> <span style="font-weight: bold;">
<br />2 cloves garlic, minced</span> <span style="font-weight: bold;">
<br />2 tsp Worcestershire Sauce</span> <span style="font-weight: bold;">
<br />1/2 tsp. liquid smoke</span> <span style="font-weight: bold;">dash tabasco</span>
<br /><span style="font-weight: bold;">2 Tbsp dehydrated onions
<br /></span> <span style="font-weight: bold;">1 carrot, diced</span>
<br /><span style="font-weight: bold;">2 tsp brown sugar</span> <span style="font-weight: bold;">
<br />1 potato, diced small</span> <span style="font-weight: bold;">
<br />1 bottle beef OR 2 - 3 c. cooked shredded beef</span>
<br /><span style="font-weight: bold;">1 c. cooked shredded chicken</span>
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<br />Bring the chicken and beef broths to a boil.
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<br />Add the lima beans and boil for 10 minutes.
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<br />Add the corn, catchup, mustard, vinegar, garlic, Worcestershire, liquid smoke, tabasco, onions, carrot, brown sugar, potato, beef and chicken . Simmer together until the potatoes are very tender, about 20 minutes.
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<br />Watch carefully and make sure it doesn't boil dry, if it starts to add more broth.
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<br />OR dump everything in a crock-pot and cook on low for 5 hours or on high for 3
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<br />
<br />Juleshttp://www.blogger.com/profile/12669199182098409296noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-71900463040479355332011-07-10T14:58:00.002-04:002011-07-10T15:05:12.462-04:00Cheesy dipI buy nacho cheese sauce in #10 cans at Sam's club. Then I added some veggies and beans to have for a quick lunch. If you want more heat in it add some jalapenos in with the bell peppers or add a 4 oz. can of diced jalapenos in with the salsa verde<br /><br />1/2 onion, chopped<br />1/2 red pepper chopped<br />olive oil<br />1 can petite diced tomatoes, drained really well<br />1/4 c. salsa verde<br />1 can black beans, drained<br />4 c. cheese sauce<br /><br />Saute the onion and pepper until tender, add the tomatoes and simmer to remove and excess liquid. Add the salsa verde and the beans and then stir in the cheese sauce. Heat through.Juleshttp://www.blogger.com/profile/12669199182098409296noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-37992170272173435472011-07-01T19:06:00.002-04:002011-07-20T20:27:41.824-04:00Summer Corn Pasta<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMU0riPobU9dFwPrTkza9OQUlWX327YD07qA3N0pD6RLIeTTqe7gibGKqcBF-46R1GvV6tQAt5vQyi2ixJ9trrWsO6LAODUW5ERaETqXPmOS0pgrBDUvjmZhx8FuJjqq2m4w5nyKPWofw/s1600/Photo037.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMU0riPobU9dFwPrTkza9OQUlWX327YD07qA3N0pD6RLIeTTqe7gibGKqcBF-46R1GvV6tQAt5vQyi2ixJ9trrWsO6LAODUW5ERaETqXPmOS0pgrBDUvjmZhx8FuJjqq2m4w5nyKPWofw/s400/Photo037.jpg" alt="" id="BLOGGER_PHOTO_ID_5624511410854165778" border="0" /></a><br /></div><div style="text-align: center;"><i><span class="Apple-style-span"><b><br /></b></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span">6 oz. bacon</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span">1 - 2 cans white beans, drained</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span">8 oz. rigatoni</span></i></div><div style="text-align: center;"><span class="Apple-style-span"><i>1/2 onion, chopped</i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i>2 large carrots, grated</i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i>1 c. water</i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i>2 chicken bouillon cubes</i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i>2 tsp. lemon juice</i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i>1 medium zucchini</i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i>4 ears corn</i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i>2 1/2 c. half-an-half</i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i>2 tsp. flour</i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i>1/4 tsp. freshly ground black pepper</i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i>Cook pasta according to package directions until al dente. Drain and butter to prevent sticking. </i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i>Saute bacon until crisp. Remove from pan.</i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i>Without cleaning out the pan cook the onion and carrot in the bacon drippings. </i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i>Add 1 cup of water to the pan along with one of the chicken cubes and the lemon juice.</i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i>Cut the zucchini into quarters lenghtwise and the then slice 1/4 inch thick. Add to the pan with the carrots and onion. Cut the corn from the cob. Add the cobs to the simmering zucchini. When the zucchini is tender remove the cobs from the pan and add the corn, half-an-half, pepper, beans, and remaining chicken cube. </i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i>Combine the flour and enough water to form a thin pasta. Stir into the half-an-half and vegetables in the pan. Heat, stirring, until thick. </i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i>Add the pasta and bacon to the pan. Add more half-an-half as needed to thin out the sauce.</i></span></div><div style="text-align: center;"><br /></div>Juleshttp://www.blogger.com/profile/12669199182098409296noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-55873985650020322852011-06-01T12:53:00.003-04:002011-06-01T13:13:15.752-04:00Caribbean Pilaf2 c. brown Rice<div>1 c. brown lentils</div><div>2 large onions, sliced</div><div>1/2 red bell pepper chopped</div><div>1/2 green bell pepper, chopped</div><div>4 cloves garlic, minced</div><div>7 c. beef broth <span class="Apple-style-span" >(Or imitation)</span></div><div>1/2 tsp liquid browning</div><div>2 tsp. caribbean jerk seasoning*</div><div>1 Tbsp. lime juice (or lemon works to)</div><div><br /></div><div>Chopped fresh cilantro and parsley (Optional)</div><div><br /></div><div>In a large pot cook rice, lentils, and broth until both are tender, about 45 minutes. Drain any excess liquid and stir in jerk seasoning, liquid smoke, and lime juice. </div><div><br /></div><div>Meanwhile, in a large skillet, cook onions, without any oil, until starting to brown around the edges, turn heat to low and cover with a lid letting them steam to finish cooking. </div><div><br /></div><div>When soft add the garlic and peppers and cook for 30 seconds. Add to the seasoned rice and lentil mixture. </div><div><br /></div><div>Top with fresh herbs</div><div><br /></div><div>Make it soup by adding more broth and not draining before adding the vegetables. </div><div><br /></div><div><span class="Apple-style-span" >*Homemade jerk seasoning </span></div><div><span class="Apple-style-span" >1 Tbsp. Dried minced onion<br />1 1/2 tsp. granulated garlic<br />2 tsp. thyme<br />1 tsp. salt<br />1/4 tsp. ground allspice<br />pinch nutmeg<br />large pinch cinnamon<br />1 tsp. sugar<br />1/4 tsp. black pepper</span></div><div><br /></div>Juleshttp://www.blogger.com/profile/12669199182098409296noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-32870967947814696792011-05-14T01:58:00.001-04:002011-06-11T23:19:16.641-04:00Vegetable pottage<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BV0smbsYecq96jTmJbqwUd0VoOYBzD75KM6trAnoAQi4pke5cL4VgLz5kWYaijioWG4Gf0fHvHfFo4i9wSpE3rstZlto5XziF8cau-AXZahHqKScSY-06ZMzBB9yFQF_qTFDJ6laigwY/s1600/Photo143.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BV0smbsYecq96jTmJbqwUd0VoOYBzD75KM6trAnoAQi4pke5cL4VgLz5kWYaijioWG4Gf0fHvHfFo4i9wSpE3rstZlto5XziF8cau-AXZahHqKScSY-06ZMzBB9yFQF_qTFDJ6laigwY/s400/Photo143.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5617166146541920610" /></a><br /><div style="text-align: center;">You can add more broth and make this vegetable soup or less and serve it as pottage.</div><div style="text-align: center;"><br /></div><div><br /></div><div><br /><br />1 c. barley<br />1/2 c. lentils<br />1 onion, chopped<br />2 sticks celery, sliced<br />2 large carrots, cut into small dices<br />1 c. frozen corn<br />3/4 c. frozen okra, chopped<br />1 can tomatoes, undrained<br />1 1/2 c. frozen green beans, cut into small pieces<br />2 yellow zucchini, sut into small pieces<br />About 1 c. cabbage, cut into small pieces<br />6 c. liquid (broth or water and bouillon to go with, beef, chicken or vegetable all work)<br />Optional add in: leftover shredded beef<br /><br />Combine the liquid, barley, and lentils. Simmer over medium heat until almost tender, about 30 minutes. Add the veggies and simmer another 30 minutes until everything is really soft, checking for liquid through out, you dont want it to go dry.</div>Juleshttp://www.blogger.com/profile/12669199182098409296noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-88358268666074968832011-04-28T11:43:00.004-04:002011-10-05T18:33:21.984-04:00Spicy Spinach Lentils<div>Scant 2 c. mong dal (split mung beans)*</div><div>Generous 4 c. vegetable or chicken broth</div><div>1 large or 2 small sweet onions, quartered and thinly sliced</div><div>1 lb. fresh spinach, chopped</div><div>8 cloves garlic, minced</div><div>1/2 tsp. mustard seeds</div><div>1/2 tsp. ginger</div><div>1/2 tsp. coriander</div><div>1/4 tsp. chili powder</div><div>2 tsp. garam masala</div><div>2 T. butter</div><div>2 T. olive oil</div><div>salt to taste</div><div><br /></div><div>In a medium pot, combine lentils and broth and simmer, covered, over medium-low heat until water is absorbed and lentils are tender but not dissolving. Keep an eye on them and add more liquid if necessary. If lentils are tender and liquid is not absorbed, uncover and simmer until liquid has mostly evaporated.</div><div><br /></div><div>While lentils are simmering, melt butter and oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until they are very soft and beginning to brown. Add garlic and other spices and cook for two minutes, stirring, then add spinach and cook, stirring, until spinach is wilted and most of it's liquid has evaporated. Add cooked lentils and mix thoroughly. Serve with naan or over plain cooked rice.</div><div><br /></div><div><i>*Split yellow peas or red lentils may be substituted for mung bean, but the split mung beans hold their shape better when cooked. Cooked garbanzo beans may also be substituted.</i></div><div><i><br /></i></div><div><i><span class="Apple-style-span" ><b>If you have food sensitivities, be sure to use a brand of spices and other ingredients that you know are safe. McCormick and Penzey's are both gluten-free and usually soy-free (check the label).</b></span></i></div>Cecilottahttp://www.blogger.com/profile/03339819867201500918noreply@blogger.com0tag:blogger.com,1999:blog-1712325274426741129.post-23067516452707470032011-04-04T15:00:00.003-04:002011-04-04T15:10:59.611-04:00Saag IIThere are many different ways to make Saag. I enjoy it this way.<div><br /></div><div>1-2 c. leftover cooked potatoes and/or paneer, cubed</div><div>4 Tbsp. butter</div><div>2-3 Tbsp. olive oil</div><div>1 medium onion, chopped</div><div>1 bunch green onions, sliced, including edible green parts</div><div>4-5 cloves garlic, minced</div><div>2 tsp. garam masala</div><div>1 tsp. sweet curry powder</div><div>3 Tbsp. flour</div><div>1 c. milk</div><div>2-3 Tbsp. cream</div><div>1/2 lb. fresh spinach</div><div>1 can garbanzo beans, undrained</div><div>1/2 -1 c. plain greek yogurt</div><div>salt to taste</div><div><br /></div><div>In a large nonstick frying pan, brown potatoes and/or paneer in 2 Tbsp. oil over med-high heat until crispy. Set aside.</div><div><br /></div><div>Reduce heat to med-low, add butter, remaining olive oil, and chopped onion. Cook, stirring until onion is clear and beginning to soften, about 5 minutes. Add green onion and garlic and continue to cook and stir until onions and garlic are soft. Add flour and spices and cook until flour and oil have made a thick paste. Add small amounts of butter if the flour is crumbly and dry.</div><div><br /></div><div>Place milk and cream in a large mixing cup (for immersion blender use) or a food processor. Add onion/spice/flour mixture and blend until smooth and very thick. Add spinach one handful at a time and blend or chop in short pulses until spinach is finely chopped but not pureed. Add mixture back to pan, add garbanzo beans, and cook, stirring, over medium-low heat until it is heated through and the spinach has released it's water. It should be a thick sauce at this point, similar in texture to creamed spinach. Add potatoes and paneer if using and transfer to a serving dish. After transfer, gently stir in greek yogurt. Do not add the greek yogurt while it is still in the pan, as too much heat will make the yogurt "break" and it will not be creamy. Salt to taste.</div><div><br /></div><div>Serve over rice or with naan.</div>Cecilottahttp://www.blogger.com/profile/03339819867201500918noreply@blogger.com0