What I love, What I do, (from the Kitchen): Beans

Showing posts with label Beans. Show all posts

Wednesday, September 9, 2015

Rachel's Chili

Rachel's Chili

1 lb. ground beef, browned
2 cans chili beans
1 can black chili beans
1 can great northern beans
1 can dark red kidney beans
1 c. salsa
1 pint tomatoes
1/4 c. chili powder

Combine ingredients in slow cooker. Cover and cook on high for 4 hours or low for 6 adding water as needed.

Tuesday, May 5, 2015

Cinco De Mayo-Nachos

Nacho - Copy Cat (Serendipity)

I don't go to Vegas very often, only for certain sporting events, visiting friends, or stopping through on our way to CA. I am not a gambler but there are certain things that I love in Vegas like the fountains and gardens at the Bilago, and particular restaurants. My daughter loves the frozen hot chocolate drinks at "Serendipity" but I love the Nachos! In celebration of Cinco De Mayo I once again attempted to make my version of Serendipity's Nachos. My first try was the best, this time they were not as goopy! But still a fun treat once in awhile.

Nachos

tortilla chips, I love the Juanita's brand
ground beef
1/2 yellow onion, chopped fine
black beans, rinsed and drained
Tostido's Salsa Con Queso, med or mild
tomato, chopped
green Chiles, optional
guacamole. as desired (previously posted)
sour cream
cheddar cheese, grated (to top)
green onions, chopped

Layer tortilla chips with beans, ground beef, green Chiles, the salsa con queso (generously, after warming), tomato, and guacamole. Repeat layers one or two more times, top with sour cream, cheddar cheese and green onion.

These chips are fabulous, more like I have had in a good Mexican restaurant than any other store bought chip. Served warm they are even better and they are also gluten free.

Friday, February 13, 2015

Pasta Fagioli (Copy Cat with my modifiations)

Pasta Fagioli

2 lbs. ground beef (next time I will make it with sweet Italian sausage)
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
1/4 c. minced dry garlic (added for my own personal taste)
1 qt. canned tomatoes (the original called for 2 28 oz. cans diced tomatoes), undrained
1 15 oz. can red kidney beans, drained and rinsed
1 15 oz. can cannelloni beans, drained and rinsed (white kidney beans)
3 10 oz. cans beef broth
3 t. oregano
2 t. ground pepper
5 t. parsley
1/2 t. Tabasco sauce (originally called for a full teaspoon)
1 24 oz. Prego Traditional Spaghetti Sauce (my personal preference)
8 oz. small cut pasta

Brown beef and place in lined crock pot with everything but the pasta. Cook on low for 7-8 hours or low 5-6 hours. (for my personal crock pot 4 hours was not long enough for the vegetables to be tender) 30 minutes before serving add the pasta.

*This makes a large batch of soup in the future I will take 1/2 of the soup out before adding the pasta and freeze for another meal and add the pasta at that time. To make it gluten free just make sure the beef stock is gluten free and use a gluten free pasta. This is compared to Olive Garden in the original recipe but I don't think it is the same, but it is a keeper for me.

Thursday, November 6, 2014

Low Cal Tostadas - Pantry Staples

I have been watching recipes on Pinterest for new or improved recipes. I have noticed a lot that are called Mexican Pizza's or Mediterranean Taco's or something similar. I came up with something from my pantry.
I always have corn and flour tortillas in my fridge as well as salsa's or my own Pico. In my freezer I have chicken breasts, chicken thighs, drumsticks, and whole chickens. I also have cooked chicken, sometimes grilled, baked or boiled, cut up into pieces ready for certain recipes. In food storage I have my home canned salsa, green chilie's, black beans, as well as frozen chilie's from my garden. so this is my version of Low Cal Tostada's

2-4 corn tortillias
olive or canola oil
black beans, warmed and drained of most liquid, mashed
1 c. cooked chicken, cubed
1/3 med. onion, chopped finely
1 t. cumin, more if desired
tomato, cut in pieces
1/2 half avocado, sliced

Place tortillas on a foil lined baking sheet and brush with olive or canola oil. Bake at 450 for 8-10 minutes to turn crisp, a shorter time will make them tough. Put black beans into a pan and heat thoroughly, drain leaving a small amount of the liquid to mash. In a skillet place a small amount of oil and saute the onion until transparent, add the chicken, the green chilie's, and cumin and warm through. Place the beans on top of the shell then the chicken, avocado, and tomatoes. Additonal toppings if desired.

other possible ingredients: (this would add calories and no longer be dairy free)
sweet corn
cheese
sour cream
olives

Monday, July 29, 2013

Garbanzo Bean (chickpea), Tomato, Basil Salad

http://greenbites.com also from Pinterest

My new recipe search has found another keeper but made a few changes to our liking!

Garbanzo Bean, Tomato, Basil Salad

1 c. garbanzo beans, drained and rinsed
1 pint grape or cherry tomatoes, halved
25 basil leaves, chopped
3 cloves garlic, minced
1 T red wine vinegar
2 t olive oil
1/2 T honey
salt and pepper to taste

Toss all ingredients and chill for at least 20 mins.

super simple now I just have to convert my the rest of my family about garbanzo beans (chickpeas)

Friday, February 17, 2012

Quatro Frijoles con Pollo Cantaro--slow cooker

Again I found this recipe and can't give credit for it but I recently tried it and like it. I would add jalapeno peppers to the recipe to give it a little kick. I would also use pork rather than chicken.

1 c. pitted black olives
1 lb. boneless, skinless chicken breast, cubed
1 16 oz. garbanzo beans, rinsed and drained
1 16 oz. can Great Northern or navy beans, rinsed and drained
1 15 oz. can cannellini beans, rinsed and drained
1 16 oz. can red kidney beans, rinsed and drained
2 c. chicken stock, plus extra as needed
1 Tbsp. olive or canola oil
1 c. onion, minced
2 tsp. garlic, minced
1 1/2 tsp. ground cumin
hot sauce to taste
2 c. crushed corn chips
6 oz. Monterey Jack cheese, grated
(small jalapeno seeded and minced finely, optional)

Combine olives, chicken, beans, chilies, and chicken stock in slow cooker. Mix well and set aside. Heat oil in large skillet, over medium heat. Cook onion, garlic, and cumin until onion is soft. Add to the chicken mixture. Cover, cook on low 4-5 hours. check liquid about halfway through, adding more hot broth as needed. Taste and add hot sauce, salt and pepper. Serve in warm bowls and garnish with corn chips and cheese.

Saturday, July 25, 2009

Part of our family barbecue traditions include Kerry's baked beans. Almost all of the girls will request him to make these for our gatherings during the summer. They remind me of the beans that my Aunt Cella would make when I was a little girl. Funny how scents can take you and drop you back in a particular time and place almost a fast a music can. These pictures doesn't do the beans justice.

Kerry's Baked Beans

1 large onion, diced 3 cans pork and beans
½ pound bacon, cut in ½ inch chunks
½ cup brown sugar
1 cup ketchup 2 tbsp Worcestershire sauce
¼ cup prepared mustard

Preheat oven to 350 degrees F.

Fry bacon in skillet until done. Drain and set aside. Cook onions in bacon fat until lightly browned. Add all ingredients to a covered casserole dish and mix well. Bake for 2 hours.

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The Pantry

The pantry can be a life saver if it is well stocked and can help when you just don't know what to fix for dinner.

As I have made meals over the years I have stocked up on things that are common in my recipes so all I have to do is shop from my shelves. It is easy to come up with things quickly when you have supplies on hand. It may seem like a lot to have on hand but these are some of my pantry/storage staples and if you build slowly it isn't oppresive to purchase. Watch the ads and sales in your local stores.

Canned/Storage:
Tomato Sauce
Tomato Paste
chicken broth
beef broth
tuna
chicken
corn
olives
beans- kidney. canellini, black, refried
dried beans, red, white, pinto, split peas
creamed soups, mushroom. chicken. celery
tomato soup
bean with bacon soup
rice
flour
sugar
favorite spices
variety of pasta's
peanut butter

Freezer:
chicken breasts
bone in hams
chuck roasts pork roasts
pork chops
lean ground beef
ground turkey
Itailian sausage
vegetables

Refrigerator:
milk
eggs
butter
Tillamook cheddar cheese
Lowfat mozerella cheese
sour cream
cream cheese
mayonnaise
miracle whip
ketchup
mustard
half and half
cucumber
lettuce
celery
carrots
apples
limes

Pantry Shelf:
onions
avocados
tomatoes
garlic
potatoes, red and Idaho russet

Home Canned Items: (I love to can!)
tomatoes
chicken breasts
green beans
salsa
chile sauce

Favorite From the Pantry Recipes

Lauri's Italian Sauce

3 bottles whole tomatoes (4cans approx. 1 lb size)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 8 oz. cans mushrooms

3 T. dried Oregano
3 T. dried Marjoram
3 T. dried Basil
1 ½ T. dried Thyme
T. Fennel (optional)
dried onion or two chopped fresh onions
2 T. minced dried garlic or 5 cloves fresh garlic minced (if using fresh onion and garlic sauté them in olive oil until transparent and then add the remaining ingredients)

Combine all of the above ingredients and bring to a boil, simmer on low heat until thickened. (I usually simmer it for several hours)

Meat Sauce

4 lbs, lean ground beef
2 chopped onions
2-3 cloves garlic, minced

Brown the meat and add the onion and garlic and cook until tender. Add to the marinara sauce and simmer.

Sour Cream Enchilladas

Mix
4 lb. hamburger
2 onions, chopped
6 carrots, grated or chopped
1 or 2 green pepper chopped
2 T. salt
1/2 t. pepper
1/4 t. garlic salt

Brown beef and drain, add prepared vegetables. Cook until tender and drain, cool.*

Add to hamburger mixture
2 cans cream of chicken soup
1/4 oz. can green chili's chopped (more if you want a little more spice)
1 c. sour cream
1 c. milk
Monterey jack and cheddar cheese grated (to your taste)
corn tortillas

Fill corn tortillas with meat mixture. Place seam down in a 9x13 baking pan. Layer with sauce and cheese. Bake at 350 for 25 mins. This can also be served lasagna style in a casserole dish. This saves time rolling the enchiladas. It just depends on how you want the dish to look on the plates.

*This meat mixture is great to use for other things as well, it can be used to make sloppy joes, tacos, or with other ground beef recipes. It is a great way to add more vegetables to meals with out children or picky eaters even knowing. Just freeze into portions in a zippered bag and thaw when you need a quick meal.

Tips

Always fill your sink with hot soapy water and wash as you go. This helps to keep the mess under control. (I love to cook to I really hate to clean up after!)

When you fix rice for a meal make extra and freeze some of it in a zipper bag. With this premeasured rice it is easy to do a quick thaw and serve or add to other ingredients for a quick and easy meal.

Post a shopping list where you can find it, when you run out of something simply write it down and teach your family to do the same. You are less likely to be caught off guard when you are making your favorite dish.

Make a menu and include your shopping list. You spend less time in the store when you have a plan. When you make more trips to the store you simply spend more money. Having worked with a large grocery chain I learned some of the tricks used to get you to buy more. Be prepared when you go!

Shop the Ads. Make your menu out with the ad and use the shopping list. Most people don't have time to run from store to store getting the best deal on just a few things. When you compare and find the best prices it saves you time, money, and gas.

When making dishes like lasagna, manicotti, chicken pot pie, and many casseroles make two at the same time and freeze the second one for rainy day or a sick friend. It takes little effort to make the extra and it can be a big bonus in your freezer.

Tomatoes should not be stored in the refrigerator but on your counter top. The cold causes them to break down and turn mushy.

If you need to ripen your avacados faster place them in a small paper bag with a banana or apple. The gas that they put off causes the avacado to ripen faster.

Don't store onion and garlic together because the garlic goes bad faster from the gas emitted from the onions,

Applesauce Spice Cake

2 c. sugar
1 c. shortening
2 c. thick unsweetened applesauce
2 eggs
2 t. cinnamon
1 t nutmeg
1/2 t. cloves
1/2 t. allspice
1 t. salt
8 t. baking powder (that's right)
3 c. flour
1 c. nuts chopped (optional)

Cream together shortening and sugar, add eggs. Mix dry ingredients and combine both mixes. Spread on to a sheet cake pan and bake at 350 for 25 minutes.

Frosting:

½ c. plus 2 T. butter
5 c. powdered sugar
2½ t. Mapleline flavoring
3 T. milk

Soften butter and combine with remaining ingredients, spread on top of cake.

This is good to take to Pot Luck dinners or large gatherings. I would also freeze leftover cake in individual servings for my kids after school or when they needed a quick, small snack.

Zucchini Blues

Took it for granted
When it was planted
That I had just enough

Now during my days
I'm trying new ways
To use up all this stuff

My basement is crammed
It's been jellied and jammed
Make into bread and cake

It's been chopped and sliced
And grated and diced...
There's nothing else to make!

I've baked it and planned it
Boiled and canned it
And frozen all I need

I have had my fill
There's too much... and still
It's growing like a weed.

(After going away for a week I came home to find six zucchini that were bat size in the garden. Seems like the kids didn't look as hard as they said they did! So I thought of this poem. Anyone need some Zucchini?)