Rumbi Rice

We had a very fast spring break last week -- it seemed like I blinked and it was over, and now we are having re-entry. It's so much harder to get into life after a break -- it makes me wonder if it's worth it...but the free time is so wonderful.

I have a backlog of recipes to share with you here. This one was a big hit, which is rather odd since it is veggie-packed. I saw the recipe at a new-to-me favorite website "Favorite Family Recipes." It's called Rumbi Rice and is apparently a popular dish at a popular restaurant in Utah. I've never been to Utah, and thus not the restaurant, but it just looked like a yummy dish with a funny name. 

I made it exactly as directed, using my rice cooker for the rice (good rice), except when it came to the Hawaiian sauce (Mr. Yoshida's). This sauce is an unknown in my neck of the woods, so I used Kikkoman which was super duper salty. I used the Hawaiian sauce sparingly, but the kids and my husband did not, and they had a hard time finishing their meals. I would highly recommend making a homemade teriyaki if you are not able to get a low-salt version, or using the sauce very sparingly. Oh...and I left out the celery (reluctantly) because of my celery haters.

And, by the way, I think it would be just as good without the chicken. My family disagrees.

This served my five with leftovers.

Rumbi Rice

1 T. vegetable oil

4 carrots, peeled and grated

3 celery stalks, washed and sliced

1 zucchini, chopped into small cubes

1 1/2 c. chopped broccoli florets

2 c. chicken, grilled and cut into small cubes

*Rumbi Rice (see recipe below)

**Spicy Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops.

Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don’t have a rice cooker… Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. 

**Spicy Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida’s teriyaki sauce
1 t. soy sauce
2 tsp. chili garlic sauce (Sriracha)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 T. cornstarch
2 T. cold water

Combine Yoshida’s, soy sauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida’s sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls.

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Beans and Wieners

Just so you know, so you can imagine me talking to you here instead of writing, in our house we pronounce this dish "Beans and Vieners," like the good Germans that we are. Not that this is a German dish -- at all. This is just good, old-fashioned, American budget food. But just because it's budget food doesn't mean it has to be tasteless slop, and it doesn't mean it can't have a little character to its name. ;-)

This recipe comes, for the most part, from Pioneer Woman. I don't think I've ever posted one of her recipes before. Not that they aren't good recipes; I'm certain they are. I admit that I am not much of a joiner, however, and that means I don't really hang out at her place. She has plenty of fans -- she doesn't need me. And, honestly, there are good recipes every where. But, sometime I must have stopped by her place and found Baked Beans. I made them a few times earlier this year and they are good -- really good. My father-in-law claimed they were the best beans he'd ever eaten, and coming from a 72-year-old man, I think that says something (or maybe he was just buttering me up for some dessert!). They were missing something in my opinion, however, and that is vieners. I like vieners with my beans. They just go together, like meatballs and spaghetti, and burgers and fries. Can't have one without the other (well, I can actually have burgers without fries, but you know what I mean).

And so, I make Pioneer Woman's Baked Beans (or Pam Anderson's beans to be precise) and I add vieners. They are a perfect meal, paired with a pan of corn bread, and they are cheap eats. This recipe feeds a crowd -- my family for main dish-size servings, with leftovers for a lunch or two during the week. They are called Quick Southern-Style Baked Beans by Pam Anderson and the southern touch, I believe, comes from the vinegar. They are tangy, and I add an extra 2 T. brown sugar to get the balance right for my family. They also have the added flavor that the green peppers offer -- really, really yum! I use Bush's Original Baked Beans, just so you know, Sweet Baby Ray's Original sauce, and Ball Park Angus Beef Hot Dogs.

I use my Lodge 5 quart dutch oven to cook these beans, and I have made a note in the recipe that you will need a dish larger than the one recommended at Pioneer Woman -- the hot dogs add to the volume you are cooking. As you can see from the picture, there is plenty of room in my dutch oven, but you might have a big mess if you try to fit all that into a standard 13 x 9 (which hold about 3.5 quarts).

Baked Beans and Wieners
Serves up to 18

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8 slices bacon,quartered

1 medium onion, cut into small dice

1 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce

1/2 cup plus 2 T. brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon (I use Dijon)

1 package wieners, cut into thirds or quartered

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep skillet until bacon has partially cooked. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and cook until tender, about 5 minutes. Combine beans, sauce, sugar, vinegar, mustard, onions, peppers and bacon in a large ovenproof dish. You will need a dish larger than a 13 x 9 to add the wieners. You can divide between two dishes if necessary. Bake until beans are bubbly and sauce is thickened, about 90 minutes (less time needed if you divide beans between two dishes). Add wieners, stir, and continue baking until sauce is thick and syrupy, about 30 minutes longer.

I serve Beans and Wieners with Cornbread, and fresh fruit, like apple slices and grapes.

Source: modified from Pioneer Woman

Cowboy Caviar

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This appetizer has become a favorite appetizer in our house and has been for a few years. It is requested frequently by my children, and even my aunt who hates beans! ( I don't understand how anyone can hate beans, buts she does. However, she can eat her weight in Cowboy Caviar!). It is so healthy I can even justify making it and eating it for dinner. Paired with baked tortilla chips or baked pita chips, it can make a healthy addition to the appetizer table or even to an entire dinner of appetizers.

The recipe has been modified from allrecipes -- I've fine tuned it to our liking.

Cowboy Caviar

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1 can black-eyed peas (15 ounce)
1 can black beans (15 ounce) rinsed and drained
1 cup frozen yellow corn, thawed and drained
½ cup chopped red or green onion
½ cup chopped green bell pepper
1 can diced jalapeno peppers (4 ounce)
1 can diced tomatoes, drained (14.5 ounce)
½ cup Italian-style salad dressing mixed with 1/4 cup water (I used my standard cheater dressing, a one to one combination of Girard's Olde Venice and T. Marzetti's Sweet Italian).
½ teasp garlic powder

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic powder; mix well. Cover, and refrigerate overnight to blend flavors. Serve with chips to dip.

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Tostada Pizza

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If you have followed this blog for long you probably have noticed that we eat a lot of pizza. The funny thing is, I really don't like pizza that much. At least not the "plain" kind with sauce and cheese and maybe some pepperoni. I'll eat it, but it's not my fave.

Now, take the same dough and spread some pesto, or spicy barbecue sauce or even a layer of tasty black beans, add some grilled chicken or fresh tomatoes or, how 'bout some lettuce? Then we're talking. That's not really pizza to me, it's just a meal on a flat bread. That I love.

This last weekend we had Tostada Pizza. I've made it a few times and I think I'm finally ready to share. I mixed it up a little on Saturday and made it on the grill instead of heating up the house, but I'm writing the recipe as if I made it in the oven, because the other times I made it, I baked it in the oven. (If you'd like to learn how to make pizza on the grill, be sure to let me know.) I have also made this pizza without the chicken for a meatless Friday. It was just as yummy, but my guys, they like meat, so I usually add chicken.

I originally enjoyed this pizza at CPK, but it's such an easy dish to make at home -- there's no reason to pay high restaurant prices. You can also find a similar recipe in the CPK Pizza cookbook, but like many of their recipes, it's kind of long and involved and uses many ingredients that I feel are unnecessary to the finished product. Just keep it simple. I happened to have some black beans in my freezer left over from this dish, but if I hadn't, I would make my own with canned beans. I'm posting the recipe below.

In the pizza pictured above, I forgot to use the tortilla strips. They would normally go on top of the lettuce before you drizzle the Ranch dressing. They are a yummy addition, so don't forget them. While you could certainly fry your own, I don't find it's worth the time and mess involved and I use these.

Before topping with salad ingredients.

Tostada Pizza
serves 6

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recipe for pizza dough (below)
2 boneless, skinless chicken breasts
juice of one lime
1/2 t. Worchestershire sauce
1 1/2 t. Soy sauce
1 t. honey
pinch cumin
pinch cayenne pepper
2 T. olive oil
recipe for black beans (below) or your favorite recipe -- you'll need about 2 cups (more or less to taste)
2 cups cheese (I use 1 cup Monterey Jack and Cheddar blended and 1 cup Mozzarella)
4 cups shredded Romain lettuce
1 cup diced tomatoes
1/4 cup diced red onion or scallions
1/3 cup creamy Ranch dressing (I use this)
1 cup fried tortilla strips (I use these)
salsa for serving (optional)

Combine lime juice with Worcestershire, soy sauce, honey, cumin, cayenne and olive oil. Pour over chicken breasts in a shallow dish and allow to marinate at room temp for about 30 minutes. Preheat grill, then grill chicken until done (you could broil it as well). Remove chicken from grill and allow to cool slightly. Cut each piece into 3/4-inch dice.

Preheat oven to 450 degrees F. Grease a large round pizza pan or a large jelly roll pan. Press pizza dough on pan to edges. (My technique can be seen here. If dough doesn't give easily when you first begin, let it rest for five minutes and try again. If you try to force it, you'll just end up ripping it.) Spread beans from edge to edge, using as much of the bean mixture as you like (I like a lot). Top with chicken pieces and then cheese. Bake for 10 to 15 minutes until cheese is melted and bottom of crust is golden brown. Remove from oven and allow to cool for a few minutes. Cut into squares or pie-shaped pieces. Then, top with lettuce, tomatoes, onion and tortilla strips. Drizzle with Ranch dressing. Serve with salsa, if desired.



Quick Black Beans

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1 can black beans, rinsed and drained
1 can Rotel tomatoes with chilies, drained (I use original flavor and save a little of the liquid for cooking)
1 T. olive oil
2 cloves garlic
1 t. cumin
1/2 t. oregano
salt and pepper to taste

Heat a small saucepan over medium heat. Add oil and garlic and heat until garlic is warm and fragrant. Add beans and Rotel tomatoes, and a little of the tomato liquid or water. Simmer for about ten minutes, adding more liquid if necessary to keep beans from drying out. Add cumin, oregano and salt and pepper and cook for a few minutes until beans are rather soft.


Pizza Dough

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1 cup warm water
1 T. olive oil
1 T. sugar
1 1/4-ounce packet yeast (or 2 t.)
2 ½ cups flour
1 t. salt


Place water in a bowl and add sugar. Sprinkle yeast over the surface and allow to sit for 10 minutes (until it foams). Add the oil, 2 cups of flour and salt, and mix until smooth. Knead with dough hook for 3-5 minutes (or 7 minutes by hand) adding flour as necessary to keep dough from sticking. Place in greased bowl and cover with plastic wrap. Let rise for 30 minutes to an hour, until doubled.


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Grilled Sausage Tacos and Black Beans

When the weather turns warmer, I seize every opportunity to use the grill for cooking. Not only does grilling keep the kitchen cooler, but my family seems to enjoy the flavor of food off the grill more than if I had taken the same food from the stove. The same rule applies to food stuffed in between a soft, warm, flour tortilla -- the same food tastes better on a tortilla with guacamole and grilled peppers, than without. I use this thinkology to my favor by serving simple grilled and sliced chicken sausages with sauteed onions and peppers, guacamole on warm tortillas. With a side of black beans (or you can put them inside the tortilla, if you like), and some fresh fruit, it's an easy and nutritious summer meal.

No recipe is really necessary but I have written down the recipe for some easy black beans, as well as the ingredients and method I used for the "tacos." You are certainly not limited to chicken sausages (I like them because they are tasty and fairly nutritious). You could try chorizo or andouille for a little kick.

Alternately, you could add some Fried Potatoes to the meal instead of beans.

Grilled Sausage Tacos and Black Beans
serves 8

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two packages chicken sausages -- any flavor you like (I look for something with roasted garlic and/or roasted red pepper -- I can usually find this brand)
one green pepper, sliced
one red pepper, sliced
one sweet onion, sliced
1 T. olive oil

guacamole (my recipe here)
shredded cheese
sour cream
(whatever toppings you like for tacos or fajitas)
flour tortillas -- the small or medium size, at least two per person, warmed



Preheat outdoor grill.

Heat heavy saute pan over medium high heat on the stove. When hot, add oil and peppers and onions and saute until slightly browned and softened.

When grill is ready, grill sausages until hot (if sausages are not precooked, cook until completely done). Remove from grill. Slice crosswise on a diagonal. Serve with, warm tortillas, hot peppers and onions, and other desired toppings to make "tacos."




Black Beans

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1 can black beans, rinsed and drained
1 can Rotel tomatoes with chilies, drained (I use original flavor and save a little of the liquid for cooking)
1 T. olive oil
2 cloves garlic
1 t. cumin
1/2 t. oregano
salt and pepper to taste

Heat a small saucepan over medium heat. Add oil and garlic and heat until garlic is warm and fragrant. Add beans and Rotel tomatoes, and a little of the tomato liquid or water. Simmer for about ten minutes, adding more liquid if necessary to keep beans from drying out. Add cumin, oregano and salt and pepper and cook for a few minutes until beans are rather soft.

Pinto Bean and Cheese Nachos -- Low Fat

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Cheese Nachos don't sound like a low-fat treat do they? The way they serve this dish at most restaurants, it's not low-fat at all. But with the right ingredients at home, this can be a really yummy, and filling, and healthy dish-- I served it for dinner and it was really a treat. This recipe will likely make it back to my buffet on Superbowl Sunday. If you're watching your fat grams, you will love having these because you don't feel like you're sacrificing anything.

The first step in building your nachos is choosing low-fat chips. My grocer sells some really good ones near the produce section. I can't think of the brand (in an orange paper sack), but they really are low in fat and they come in both yellow and blue varieties. Finding a low-fat chip is not as hard as you think -- look in the organic foods department of your grocery store if you can't find a low-fat variety in the chips aisle. If all else fails -- bake your own.

The second step is making your own beans -- these are so easy don't even think about buying ready-made. The beans are the bulk of your flavor so you want good ones. And these are really low in fat, so they are better for you.

The other toppings on the nachos are really negotiable. My family likes my salsa, which is so easy to make, but if you have a favorite bottle, go ahead. And the cheese I use is low fat, but if you're not watching your fat grams carefully, go for a nice full-fat sharp cheddar, or even a Mexican Queso Blanco. The guacamole, you may say, is fattening. And you'd be right in some respects. But the fat in avocado is good fat -- monounsaturated -- the kind that can actually improve cholesterol levels. It's also high in potassium and folate, which is good for growing babies (in utero), and for lowering cholesterol. Plus, they are a good source of fiber, so go for the guac!

The recipe is written to serve to a group, but if you are feeding your family each a plate, divide up the ingredients among each plate.

Low-Fat Bean and Cheese Nachos (low fat)

low-fat corn tortilla chips
1 T. canola oil
2 t. ground cumin
1 t. chili powder
2 garlic cloves, minced
2 (15-ounce) cans pinto beans, undrained
low fat cheddar cheese (4 - 6 oz.)
1 cup bottled salsa (or my recipe below)
1 c. guacamole (my version below)
3 T. chopped fresh cilantro
juice of half a lime
low-fat or fat-free sour cream


Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick.

Place a layer of chips on a serving plate. Sprinkle with cheese, heavy or light hand depending on your taste. Heat in the microwave until cheese is melted (or in a 450 degree oven if your plate is oven-safe). Spoon bean mixture evenly over tortilla chips. Top with salsa, sour cream and guacamole, or serve those in bowls on the side. Sprinkle with cilantro and squeeze on the lime juice.

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Salsa

1 can tomatoes and chilies (like Rotel)
2 cloves garlic
1/4 red or sweet yellow onions, cut in a few big chunks
1/2 lime
salt
Cilantro to taste (optional) (I use about 2 T.)

Place garlic and onion in food processor bowl with metal blade. Pulse until onions are in small bits. Drain about half the juice of the tomatoes and place tomatoes and remaining juice in food processor bowl with garlic and onion (the level of heat in salsa depends on how much juice you add -- more juice = more heat). Squeeze 1/2 lime over tomatoes, add cilantro if desired, and then pulse until tomatoes are in small bits -- do not puree. Salt to taste, pulse a few times, then taste, and adjust seasoning if necessary.



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Guacamole

2 ripe avocados
3 heaping tablespoons salsa
3 cloves garlic, minced
juice of 1/2 lime
salt
Cilantro to taste (optional)

Peel ripe avocados and break into chunks, removing pits; place in a medium bowl. Spoon salsa on top, add garlic, toss in cilantro to taste (if desired) and squeeze lime over the top. Mash with a potato masher, or the back of a fork, until guacamole is creamy, but not pureed (there should still be small chunks). Salt and stir, then taste and adjust seasoning if necessary.

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Colorado White Chili

There are probably almost as many recipes for white chili as there are red, and, like its tomato cousin, I think most of them have the same basic ingredients. Mine uses white beans, white corn, green chilies, chicken breast, chicken broth and spices to make a nice, mildly spicy soup-ish type chili. There is no dairy in this recipe, so it's not as high in fat as recipes with cream or milk included, and since it calls for chicken breast meat, there is little meat fat, either.

Sometimes I top it with a spoonful of sour cream when I serve it, but when I made it last week I just spooned on some chopped avocado -- some good monounsaturated fat. We eat it with plain, warm tortillas or tortilla chips.

This dish is not very photogenic, but it makes up for its visual inadequacies in the taste department. My recipe comes from Don't Panic, Dinner's in the Freezer.

Colorado White Chili

1 T. vegetable oil
1 medium onion, chopped
4 cloves garlic, minced
4.5 oz can diced green chilies
1 T. cumin
2 t. oregano
½ t. ground cayenne pepper
pinch ground cloves
15.5 oz. great northern beans (do not drain)
15.5 oz. white corn (canned or frozen)
2 c. cooked, diced chicken
5 c. chicken broth


In a large pan, combine oil, onion, garlic, and green chilies. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken, and chicken broth. Cook and stir until heated through. Adjust seasoning to taste. Serve in bowls with cheese, sour cream and tortilla chips. Garnish with jalapeño slices if desired.

(To freeze: cool completely. Freeze in a freezer bag. Thaw completely. Simmer until heated through.)

Recipe Review -- Annie's Tortilla and Black Bean Pie

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I get great pleasure from finding a dish that tastes great and is cheap. Yes, I said CHEAP! It satisfies this inner need to not only feed my family, but to know that I could still feed them if we were poor. I am very fortunate that I don't actually have to scrimp to buy food, but it's good to realize you could do it if you had to. And since I am actually trying to save for a little vacation, it's nice to come in under budget on groceries once in a while.

This dish is not ramen noodle cheap, but it's pretty darned inexpensive considering it's also pretty healthy. I made it pretty much the same as Annie, but I admit to drinking half the beer that was supposed to go in with the beans. The beans didn't miss it one bit. I skipped the salsa on top, but I won't next time. Some diced fresh tomatoes would have been just as good. I tossed some sliced cabbage, minced cilantro and green onions with lime juice, olive oil, sugar, salt and pepper for a side. It was yummy.

Tortilla and Black Bean Pie

Ingredients:
4 (10-inch) flour tortillas
1 T. canola oil
1 large onion, diced
1 jalapeno chile, seeded and minced
2 cloves garlic, minced
½ t. ground cumin
coarse salt and ground pepper
2 (15-oz.) cans black beans, drained and rinsed
12 oz. beer, or 1 ½ cups water
1 (10-oz.) package frozen corn
4 scallions, thinly sliced, plus more for garnish
8 oz. shredded Mexican cheese
sour cream and salsa, for serving

Directions:
Preheat oven to 400°.

Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside. (My springform pan is a 10-inch and so I didn't need to do this. Obviously, skip it if they already fit.)

Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5-7 minutes.

Add beans and beer to skillet and bring to a boil. Reduce heat and simmer until liquid has almost evaporated, 8-10 minutes. Stir in corn and scallions and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in the bottom of the springform pan; layer with 1/4 of the beans and sprinkle evenly with some of the cheese. Repeat three times, using all of the remaining cheese on the top layer. Bake until hot and cheese is melted, 20-25 minutes. Remove sides of pan; garnish with scallions. To serve, slice into wedges and serve with sour cream and salsa.

Source: Annie's Eats
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Mediterranean Veggie Pita

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I've mentioned a few times that I'm trying to copycat some of the sandwiches served at Panera. They have some good combos and some really good breads, and since my gang likes a yummy, big sandwich for dinner once a week, this copycatting is paying off. The latest is a Mediterranean Veggie Pita. Panera's Veggie sandwich is not a pita, but I decided that I want ours to be served on a pita. And since I'm the chef... Panera's sandwich is served on a Basil bread, and its ingredients include Peppadew peppers, which I have not been able to find in the store. Other than that I've think I've got it.

This recipe is a delicious and nutritious and low-fat and inexpensive sandwich that I could easily eat three times a week. The ingredients are versatile, other than the hummus, which I feel is pretty crucial, so you can add whatever veggies you want, and if you don't have feta cheese, it will still taste great. A can of chickpeas is less than a buck and if you don't want to buy tahini (it's a little pricey), you can still make great hummus. The first time I made these I used Annie's recipe for Jalapeno Cilantro Hummus. It was good, but the second time I made them, I used basic hummus and with the addition of the other veggies it's a negligible difference. So I'll save the time and make the basic. The Jalapeno Cilantro variety would be good with just plain veggies for dipping.

I am including the quantities of veggies I used, but like I said, this is a versatile sandwich so just use what you like.

Mediterranean Veggie Pita
serves 6

6 pita breads -- large (I used these)
one recipe hummus (below)
2 cups shredded iceberg lettuce (good crunch!)
1/2 cup sliced red onion
1 cup sliced cucumbers
3 Roma tomatoes, diced
1 red, yellow or orange pepper, sliced in thin strips
1/2 cup feta cheese

Warm pita breads in a skillet (do not crisp) or in the micro.
Spread one half with several tablespoons hummus.
layer cucumbers, onion, peppers, tomato and lettuce.
Sprinkle with a tablespoon feta cheese.
Fold over and enjoy.
These are a little messy -- just hold over and stuff it in!

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Hummus

1 can chickpeas (garbanzo beans) drained and rinsed
1 clove garlic
2 T. tahini (optional)
juice of one fresh lemon
about 1/4 cup olive oil (I use light tasting for the kids)
salt

Place beans and garlic in food processor.
Pulse for 30 seconds.
Add tahini and lemon juice and process for about a minute.
With machine running,
slowly stream in oil until hummus is a good creamy consistency.
Salt to taste.

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Black Bean Soup with Fresh Salsa

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So many recipes, so little time.

Today's dish is a yummy Black Bean Soup that is wonderful for meatless Fridays. We (dare I say?) enjoyed it on Good Friday. Even the children like this soup -- it's pureed, so it's really just great flavor they are getting (along with some good vitamins and fiber) and no yucky vegetable chunks. I serve it with a dollop of sour cream and a spoon of fresh salsa -- and we usually add salsa as we eat -- it really freshens up the tastes. You could enjoy it with corn tortillas chips or warm flour tortillas, but that was little too yummy for Good Friday. I served it with a loaf of Spanish bread. Besides being a great meatless dish, it's also a budget dish.

Black Bean Soup

2 cups dried black beans, washed and picked over
¼ cup olive oil
1 large onion, diced
6 garlic cloves, minced or crushed
2 T. ground cumin
1 lrg. jalapeño chili, stemmed, seeded and finely chopped
2 t. salt
6 cups vegetable stock

fresh salsa
sour cream

In a large saucepan, place black beans and
fill with water to cover beans with about 2 inches extra.
Let soak for 6 to 8 hours.
Drain soaking water.
Fill with fresh water to just cover beans.
Bring to a boil.
Reduce heat to low, cover and cook until beans are soft (one to two hours).

When beans are soft, in another large saucepan, heat olive oil over medium heat.
Cook onions until lightly browned, about 10 minutes.
Add garlic, cumin, salt and jalapeño, cooking 3 to 4 minutes (do not burn garlic).
Stir in black beans and their liquid and mix well.
Pour in vegetable stock.
Turn heat up and bring to a boil.
Reduce to a simmer and cook, uncovered,
stirring occasionally, for 20 to 30 minutes.
Transfer to blender in batches and puree until smooth.
Return to pot and heat through.
Ladle into bowls and garnish with fresh salsa and sour cream.





Fresh Salsa
4 medium ripe tomatoes, cored, seeded and finely diced
1/4 c. red onion, finely diced
2 jalapeño chilies, stemmed, seeded and diced finely
1 bunch cilantro, leaves only, chopped
2 T. lime juice

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Freezer Meal Festival

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Freezer Meals have caught quite a bit of attention in the past few years, especially among the busy moms who do once-a-month cooking. Admittedly I've never done more than double a recipe and freezing the second half for later. And while that is often very convenient (there's really nothing like pulling your own homemade food from the freezer in the morning and knowing you your dinner is done), sometimes it's just absolutely necessary. As I mentioned last week, I have a major surgery scheduled this summer, and there is just no way to get through the weeks following without a stockpile of meals. If it were just two or even three of us, we could get by on store-bought frozen meals and carry out. But with six people in a family, four of whom are, for all practical purposes, adults, I need to prepare my own meals.

After crying out for help (which isn't easy for us moms, is it?), a few of my favorite online friends answered the call. While I really rather have them pay me a visit with a hot casserole, their tips and recipes are most appreciated.

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Deborah, at the new Tastie, sent me some links to the recipes she recommends for freezing. Deborah says that their freezers in Ireland aren't really large enough for freezer meals, but she assures me that these are good, freezable meals (I can't imagine not having my extra freezer, much less not having one big enough for an extra meal -- so sorry for you Deb).

Lasagna is not only a traditional comfort food (and thus a good recovery food), it is also a traditional freezer food (after all, where do you think Stouffer's made those millions?). Deborah recommends trying her bechamel version, which I fully intend to do. Deborah recommended preparing it up to the last layer of mozzarella, freezing it, and baking it straight from the freezer. To take a page from the once-a-month cooks, I'll put the last layer of mozzarella cheese in a freezer bag and tape it to the frozen lasagna with directions for adding it in the last part of the baking time.

picture from Tastie

Another recipe from Deborah's files is Shepherd Pie. I can't imagine a better person to give me a Shepherd Pie recipe, than someone who is Irish by birth. Again Deborah says prepare it up to the baking step, freeze it, and bake it straight from the freezer.

Thank you Deborah, I'll say a little prayer for you when we these dishes come to the table.

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Herbs pictured by recipes4us.co.uk

My dear friend from Texas, the Waltzing Matilda, dedicated a post yesterday to freezer meals. She offers many great suggestions, but I particularly love the idea of of pre-assembling crock pot meals. I think even my husband can manage a crock pot meal if it's already assembled for him. I also like the sounds of the Teriyaki Tenderloin recipe she links to. I'll definitely get a few of those in the freezer with a few boxes of my favorite Birds Eye packaged vegetables.

Thank you Matilda, for taking pity on me! I will remember you during my recovery and offer up a few prayers.

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Kristine from The Cookin' Sisters & Friends sent me a soup recipe that sounds really good and comforting. The recipe came from www.smittenkitchen.com and Kristine says when you freeze it, the soup gets thicker and heartier when you thaw and reheat it. It's one of her favorite soups and she says it's "so easy you might cry."

Here is the recipe with a few of Kristine's tips:

*Last time instead of using ham, I threw in some leftover bratwurst, which I prefer. Or you could skip the meat all together.

* the notes are Deb's of SmittenKitchen, but I also used the spinach instead of arugula. Believe me you can pack this baby with a LOT of spinach.

picture from the Well-Seasoned Cook

Fast White Bean Stew
Adapted from Gourmet, January 2007

2 large garlic cloves, chopped
1/4 c. plus 1/2 T. extra-virgin olive oil
1 (14- to 15-oz) can stewed tomatoes
1 3/4 c. reduced-sodium chicken broth
2 (19-oz) cans cannellini beans, rinsed and drained (3 cups)
1 (1/2-lb) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5-oz) bag baby romaine (er, what? I used spinach)
or baby arugula (10 cups loosely packed)
8 (3/4-inch-thick) slices baguette

Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes.
Coarsely cut up tomatoes in can with kitchen shears,
then add (with juice) to garlic in oil.
Stir in broth, beans, ham, and pepper and bring to a boil.
Reduce heat and simmer, uncovered, 5 minutes.
Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.

While stew is simmering, preheat broiler.
Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil.
Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.

Serve stew with toasts.

Thanks, Kristine. I'll offer one up for you.

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Lana at Knit and Pray sent me a few recipes she thought my gang could handle. With our recent cooking lessons, she may be right.

photo from whatscookingamerica.net

Crockpot Pasta

8 oz.small shell pasta
1 can mushrooms
8 oz. mozzarella cheese
1 pint sour cream
8 oz. provolone cheese
1 qt. spaghetti sauce
1 lb. hamburger, cooked

Mix sauce, hamburger, shells and mushrooms together.
Put half in crock pot, sour cream over this and sliced provolone,
now rest of sauce mixture with sliced mozzarella on top.
Cook on low for 6-7 hours.


Easy Chicken Pot Pie

1 2/3 c. frozen mixed vegetables, thawed
1 can cream of chicken soup
1 c. chopped cooked chicken
1 c. biscuit mix
1/2 c. milk
1 egg

Mix vegetables, chicken and soup in ungreased 9" pie plate.
Stir remaining ingredients with a fork until blended.
Pour into pie plate. Bake at 400 degrees for 30 minutes.
(Chicken could be cooked, chopped and frozen ahead of time
and thawed with the vegetables.)


Kentucky Fried Chicken

3 c. flour
1 T. paprika
2 env. Lipton Cup-a-soup (tomato)
2 packages Good Seasons Italian dressing mix
1 t. seasoned salt
chicken pieces

Preheat oven to 350.
Combine in a plastic bag.
Coat chicken pieces.
Place on well greased cookie sheet.
Coat with melted butter.
Let bake for 1 hour.
For crisper chicken, baste every 15 minutes with 1 t. oil and 1 t. water per piece.

And a few of Lana's tips:

*Pancakes freeze well as do homemade biscuit and sausage sandwiches.

*Cookies and cookie dough and banana muffins for treats are good to freeze as well.

*Meatballs freeze well and can be used to make sandwiches or with the traditional spaghetti and meatballs.

Thank you so very much, Lana. I'll remember you with a couple decades.

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Barb at SFO Mom and Mom's Fridge did me the huge favor of going through her archives for some great freezer meals. I read Barb's menus every week and I know she serves up a great dinner every night, so I really appreciate the offering.

The first one, Barbecued Chicken, is a marinade that Barb freezes the chicken in. I have done that before, and the meat marinades as it thaws -- it's a foolproof technique. I think this marinade is calling for some chicken legs!

Another chicken recipe link she sends is for Paula's Sesame Chicken Strips. I've not tried this one, but I will, along with this Hawaiian Chicken recipe. Yum!

Barb also sends a recipe for Chicken Divan which I haven't had in a few years. She says if I don't want to put the casserole together, I could freeze the parts. I might just put them in individual bags with directions for the boys to put it together (although if I leave it to the boys they might "lose" the broccoli).

This recipe for Bourbon Chicken Bites is tried and true in my house. It's one of the boys' favorites and it really couldn't be easier (although I suppose just pulling it out of the freezer and popping it in the oven officially makes it easier).

This recipe for Goulash is just dying to be pre-assembled for the Crock Pot. I think after my recovery my guys will be expert crock pot cooks. This Chicken Chili and this Stew look like good candidates, too.

And finally, Barb's Five Cheese Lasagna looks very yummy. Who ever had too much lasagna?

Thanks, Barb, you really came through for me. I owe you one, or two, or three (Hail Marys).


Many thanks to the wonderful ladies who lended me their favorite freezer recipes. I know that they will become regulars in my house, frozen or not.

From my own experience with freezer meals, I would like to add that when you have the need for many frozen meals, like I will, you don't want to tie up all your baking pans, and you don't want to invest bucks in foil pans (I am not a fan of aluminum anyway). One technique I learned from Don't Panic, Dinner's in the Freezer is when you are making and freezing a dish, first, line your pan with long pieces of aluminum foil. Then layer the foil with plastic wrap (so the foil is not touching your food the plastic is). Place your food in the dish and fold over the long ends of plastic wrap and then the foil. Freeze until solid. I then wrap it in another layer of foil, or place it in a large freezer bag. Be sure to label it. When you are ready to thaw and bake (or even bake frozen), remove the outer foil layer, then the plastic wrap (rinse briefly with warm water to release if necessary). Place food in the original dish you froze it in and either thaw completely and bake, or bake in its frozen state. By using this method, you save room in the freezer (stacking just the food takes up less room then stacking pans), and you free up your dishes for other freezer meals and baking.

Another tip is to freeze liquids and foods like marinating chicken on a flat pan or in a dish. Then, when frozen, stack them (don't forget to label). They will be easier to stack and access if they are flat (like the picture at Matilda's).

Nutritious, Delicious and Cheap Lunch

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I linked to a recipe on my menu this week for Tuna and White Bean Wraps. I made the salad yesterday and it was so good I have to share.

I'm a bean girl. I love beans -- all kinds. I also love tuna. I was not sure I would love them together, but I do. This salad was so fresh and welcoming on a cold winter-almost-spring day. And it was a snap to throw together and very budget friendly. I put it in the tortilla and "wrapped it," which was good, but messy. I think next time I'll skip the wrap and just eat the salad. But if you decide to do the wrap, just eat it like a taco -- get your face right down by the plate and shove it in (dainty, eh?). Just don't eat it in front of strangers or the the Queen (in the event that she's not a stranger to you).

I altered the recipe a tad from the original, so I'm posting my version. This salad would feed two hungry people. The priciest ingredient, in my estimation, would be the fresh parsley, if you were buying it just for this recipe. At my grocer, I buy parsley in a bag -- similar to a fresh flower bag. I stand the parsley in a large cup with water and put it in my fridge.


It easily lasts two weeks. By the time it's not fresh any longer, I've usually used it. So, the parsley was not a big expense for me. I used bottled lemon juice, and it was great. I also used scallions because that's what I had.

Tuna and White Bean Wraps

1 T. lemon juice
1-1/2 T. minced red onion
salt and pepper to taste
1 T. olive oil
1 can (19 ounces) cannellini beans, rinsed, drained and lightly mashed
1 can (6 ounces) tuna packed in water, drained
1 Roma tomato, seeded and diced
2 T. minced fresh parsley
4 tortillas, warmed for a few seconds in the microwave
4 leaves Romaine lettuce


In a small bowl, combine lemon juice, onion, salt and black pepper.
Whisk in olive oil.
Add beans, tuna, tomatoes and parsley; stir gently.
Place one lettuce leaf on the center of each tortilla.
Place 1 quarter of the bean mixture on each lettuce leaf and tightly roll the wrap.
Cut in half on the diagonal.
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Red Beans and Rice

Beans frequently get bad-mouthed as cheap, but not so good food. Not so, in my book. They are inexpensive, but if cooked with other tasty ingredients, they can be a very fulfilling and comforting meal.

I happen to be a lover of beans. I never met one I didn't like. I like black beans, white beans, red beans, pink beans, kidney beans, and even lima beans! Bring 'em on. But one of my favorite bean recipes is a red beans and rice recipe I got from a fellow homeschooler down in Louisiana. I figure they know how to cook red beans down there. I serve these beans quite a bit. Not just because they're budget-friendly, but because we really like them (all except my picky oldest child).

I prepared them last night, and while I didn't take any pictures (you know what beans look like!), I thought I'd post the recipe. They are especially comforting on a cool day. Doug and I like them with chopped, raw, red onion on top. And they are even better leftover or after freezing -- so keep those leftovers! I usually half this recipe and still have leftovers. And feel free to use any smoked sausage -- like andouille or kielbasa.

Red Beans and Rice

2 lb. red beans, rinsed
½ lb. ham seasoning (chopped ham)
1 lb. smoked sausage, quartered and sliced
2 onions, chopped
6 garlic cloves, minced
2 - 3 bay leaves, broken in half
1 cup chopped celery
½ cup chopped parsley
salt and pepper to taste
cooked rice

The night before (or in the morning if you're serving them for dinner),
rinse beans and place in a large pot and cover, plus several inches, with water.
Soak overnight.
The next day, drain beans and add all ingredients, except rice.
Add water to just cover.
Cook for two hours, or until beans are tender.
Remove 2 c. beans and mash them.
Then add them back to the pot.
Salt and pepper to taste.
Serve over cooked rice.
Sprinkle with chopped, raw onion if desired.

NOTE: Do not salt beans before they are cooked. I have been told that if you salt them before they are done, they may never get done. I don't know if that's true, but I wouldn't test it and waste all those yummy ingredients.
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Colorful Black Bean Salad

photo from Betty Crocker

This recipe originally came from Betty Crocker. I altered it a little bit -- I use fewer black beans than the recipe calls for and more corn (actually about equal parts of each). And this time I added avocado at the request of my boys -- I added it just before serving. I'm giving you the original recipe. It makes a boatload -- 20 servings, which is great for a party, but if you want to serve it to a smaller gang, you could easily size it down.

Colorful Black Bean Salad

3 cups frozen corn, thawed and drained
3 cups peeled, diced jicama*
3 med. tomatoes, seeded and chopped
6 cans black beans, rinsed and drained
6 green onions, chopped
¾ cup red wine vinegar
⅓ cup vegetable oil
1 ½ t. chili powder
¾ t. cumin
3 small garlic cloves, minced**


Toss vegetables together in a large bowl. Mix dressing ingredients together and pour over vegetables. Stir and chill at least 2 hours, but not more than 8.

* since Jicama are expensive in my neck of the woods ($3) for one, I used just one Jicama. It yielded about 2 cups and that was plenty in my book.

** I used 5 or 6, but we like it flavorful

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Cuban Black Beans and Rice

This dish is one of my favorites, mostly because I love almost any kind of bean. I spent many of my formative childhood years in Tampa, Florida, where we found these beans served in many restaurants, even those that were not Cuban. They are just a regional favorite because of the heavy Cuban population. They are not very spicy, so Doug always sprinkles them liberally with Tabasco. I think the fresh chopped onions add plenty of flavor. They are not much too look at, but they are yummy, and very budget-friendly. When I make them on a Friday, I just cut out the meat and use vegetable broth instead of water to cook the beans. They have plenty of flavor.

Cuban Black Beans and Rice

1 lb. black beans, rinsed, picked through and soaked in a pot of water for eight hours
4 ribs celery, diced
1 lrge. onion, chopped
several pieces of ham or bacon, chopped
2 t. crushed red pepper
4 bay leaves
¼ cup parsley, chopped
hot pepper sauce
hot cooked white rice
chopped sweet onion

Drain beans and place with remaining ingredients, except rice and chopped sweet onion, in pot with lid. Barely cover ingredients with water. Simmer 1 - 2 hours, or until tender. Add salt and pepper to taste. Serve over rice and top with chopped onion.

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