Carrot Chowder

This recipe is a favorite from my Mother-in-law. The original recipe calls for 1 lb ground beef and no beans, but as you may have noticed, we like to add beans to things around here.

1/2 lb. ground beef or ground turkey

1 can white beans, with liquid

1 med onion, chopped

1 green pepper, chopped (or 1/4 c dried bell peppers)

3 stalks celery, chopped

3-4 cloves garlic, finely minced

1 quart tomato juice

1 1/2 c. water

2 1/2 c. grated carrots

1/2 tsp marjoram

2 cans cream of celery soup

olive oil

salt and pepper to taste

Place ground meat, onions, celery, garlic, and peppers in a soup pot with a splash of olive oil. Cook over medium-high heat until meat is cooked thoroughly and vegetables are soft. Drain fat if using ground beef. Add water, tomato juice, marjoram, and carrots and simmer over medium heat until carrots are tender, about 20 minutes. Add cream soup and beans and heat through over low heat - do not boil. Serve with bread.

Jules adds: Whenever I use ground beef I like to add cooked quinoa to it first. I cook quinoa and mix it into the raw beef and saute like normal. I use about 1/4 the amount of beef so it is 4 parts beef and 1 part quinoa.

Red lentil and brown rice soup

Ok, I just wanted to start with This is not my recipe. So you can check out the original before trying my version.

I will just list the changes I made to the soup and many thanks to cecilotta since she made it first and inspired me to try it, these are really her changes.

1) I use garlic instead of shallot, since thats what I had

2) I used paprika instead of the red pepper flakes

3) I Used Chicken broth instead of the vegetable, though I suspect the "potato peel broth" from "The Vegetarian Epicure book Two" By Anna Thomas would be great

4) I cooked them both a lot longer than she said to cook them and I didnt bother with the garnishes.

My kids all loved it and said wonderful things about it to the tune of the best food ever and all ate several bowls full.

We both served it with a salad. I served texas toast and Cecilotta served apple muffins.

Food Storage Adaption: I used bouillon, dried onions flakes and granulated garlic.

Economical Counter:
Onion $0.25
Garlic $0.12
Bouillon $0.15

Colonial peanut soup

2 Tbsp butter
1/2 medium onion, finely chopped
1 celery ribs, finely chopped
2 Tbsp flour
5 c. Chicken Stock
1 c. smooth peanut butter
3/4 c. cream
1 can garbanzo beans, rinsed and drained,

Chopped Peanuts, for garnish

In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring often, until softened, three-five minutes.

Stir in flour and cook two minutes longer.

Pour in the chicken stock and beans, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. Puree soup.

Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes. Do not boil.

Serve warm, garnished with the chopped peanuts.

Quinoa Stew

I friend just sent this recipe to me, even though it doesnt have any beans in it, it would be great with a can tossed in there. Just drain and rinse whatever you have on hand and toss in at the end with the quinoa, though really, it doesnt need it.

For more quinoa information check out this web site

½ cup quinoa,
1 cup water
2 cups chopped onions
2 garlic cloves, minced or pressed
1 tablespoons vegetable oil
1 celery stalk, chopped
1 carrot, cut on the diagonal into ¼-inch thick slices
1 bell pepper, cut into 1-inch pieces
1 cup cubed zucchini
2 cups undrained chopped fresh or canned tomatoes
1 cup water or vegetable stock
2 teaspoons ground cumin
½ teaspoon chili powder
1 teaspoon ground coriander
Pinch of cayenne (or more to taste)
2 teaspoon fresh oregano (OR) 1 teaspoon dried oregano
Salt to taste

Cook quinoa in water until tender. Saute onion, garlic, carrot, peppers, celery, and zucchini in oil until tender. Add the remaining ingredient and cooked quinoa and simmer until heated through.

Garnish

Chopped fresh cilantro (optional)
Grated Cheddar OR Monterey Jack cheese (optional)

Pinto Beans with Sage

I found this recipe in my file folder, I thought it came from Martha Stewart but when I searched her web site it wasn't there so it might have been another magazine.

2 c. dried pinto beans
2 Tbsp. butter
2 Tbsp. olive oil
1 yellow onion, chopped
6 cloves garlic, minced
7 slices applewood smoked bacon, cut into 1/4 in pieces
4 1/2 c. chicken stock
8 fresh sage leaves, plus more coarsely chopped, for garnish
Salt and pepper to taste

Place beans in a large bowl, and cover with water by 2 inches. Loosely cover, and soak in the refrigerator overnight.

Preheat oven to 375. Drain beans. Melt butter with oil in a large saucepan over medium high heat. Reduce heat to medium, and add onion, garlic, and bacon. Cook, stirring occasionally, until bacon is crisp.

Stir in stock, beans and sage. Bring to a boil; cover, and transfer to the oven. Bake until beans are tender, about 1 hour and 45 minutes. Season with salt and pepper and sprinkle with additional sage.

My Dads Fabulous Enchiladas

I can't believe I didn't think to post this until now. My dad makes wonderful enchiladas. He would make them when mom was gone and let us eat them in the living room and watch Star Wars during dinner.

1 1/2 cans refried beans (I usually add some salsa verde to my refried beans and simmer a few seconds for more flavor)
1/2 lb. hamburger OR 2 cans of whole beans
2 Tbsp. taco powder
2 c. Grated cheese, plus more for topping
1 onion, chopped
12 flour tortillas
2 cans red enchilada sauce

Sour Cream
Salsa

Combine taco powder and beef and cook until no longer pink. Drain grease. Spread tortilla with beans. Top with hamburger (or beans), onion, and then cheese. Roll tortilla and place seam side down in a 9x13 casserole. Repeat with remaining tortillas. Top all with enchilada sauce and additional cheese, if desired. Cover with tin foil and bake at 350 for 45 minutes.

Serve with sour cream and salsa

Sometimes I also add some cooked Spanish rice to the filling.

Economical Counter: Feeds 6
1 1/2 cans refried beans $1.50
Hamburger $1.50
Taco Powder (based on 1oz from a 23 oz. Tones container) $0.18
Cheese $2.00
Onion $0.25
Tortillas (I buy them at the dollar store) $1.20
Enchilada sauce $2.50

Total: 9.13
Per serving total $1.52

Refried beans

These are great over rice, in warm tortillas or as a dip with corn chips. When I make it for a dip I add a little extra broth for a thinner consistency.

2 Tbsp. olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 green chili, chopped ( I used 1/4 cup salsa verde)
14 oz. can kidney beans, drained
14 oz. can pinto beans, drained
2 Tbsp. chopped cilantro
(optional, this is my addition, I added a big pinch of chili powder)
1 c. vegetable stock
Salt & Pepper

Saute the onion in oil for about 3 - 5 minutes. Add the garlic and chili and cook for another minute. Mash the beans with a potato masher and stir into the pan with the cilantro. Stir in the stock and cook the beans, stirring, for 5 minutes, until soft and pulpy. Season with salt and pepper to taste.