my kids really loved this!
1 lb frozen meatballs
6oz frozen spinach
2T tomato paste
3t minced garlic
1/4 t thyme
1/2 t basin
1/4 t red pepper flakes
1/4t salt
6c chicken broth
1/2 c small dried pasta (ditalini or shells)
add all the ingredients (except the pasta) to a slow cooker and cook on low for 6-8 hours. Add pasta last 30 minutes of cook time.
Showing posts with label favorite. Show all posts
Showing posts with label favorite. Show all posts
Wednesday, February 5, 2014
Monday, April 2, 2012
Our favorite Granola...so far...
tweaked from a food.com recipe:
4 cups old fashioned oats (sometimes I use a little more
1.5 cup total sliced almonds and pecans and sunflower seeds (or whatever you have on hand)
1/2 cup golden brown sugar , packed
1 cup sweetened coconut
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/3 cup vegetable oil
1 small bottle cracker barrel syrup (I have a ton in my fridge...you can add maple syrup, honey, agave, maybe even molasses or pancake syrup instead)
1/4 cup honey
2 tablespoons sugar
4 teaspoons vanilla extract
2 cups dried fruit of your choice
Directions:
1.Position rack to middle of oven and preheat to 300*.
2.Lightly spray large baking sheet with nonstick spray.
3.Mix next 6 ingredients in large bowl.
4.combine oil, honey and sugar, and syrup in small saucepan; bring to simmer over medium heat.
5.Remove from heat; stir in vanilla.
6.Pour hot liquid over oat mixture; stir well.
7.Using hands, toss mixture until thoroughly mixed.
8.Spread granola on prepared baking sheet.
9.Bake until golden brown, about 30 minutes (stirring every 10 minutes).
10.Transfer sheet to rack and give it one last stir; cool granola completely.
11 .Add dried fruit.
12. (Can be made two weeks ahead. Store in airtight container at room temperature.)
Makes about 8 cups.
4 cups old fashioned oats (sometimes I use a little more
1.5 cup total sliced almonds and pecans and sunflower seeds (or whatever you have on hand)
1/2 cup golden brown sugar , packed
1 cup sweetened coconut
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/3 cup vegetable oil
1 small bottle cracker barrel syrup (I have a ton in my fridge...you can add maple syrup, honey, agave, maybe even molasses or pancake syrup instead)
1/4 cup honey
2 tablespoons sugar
4 teaspoons vanilla extract
2 cups dried fruit of your choice
Directions:
1.Position rack to middle of oven and preheat to 300*.
2.Lightly spray large baking sheet with nonstick spray.
3.Mix next 6 ingredients in large bowl.
4.combine oil, honey and sugar, and syrup in small saucepan; bring to simmer over medium heat.
5.Remove from heat; stir in vanilla.
6.Pour hot liquid over oat mixture; stir well.
7.Using hands, toss mixture until thoroughly mixed.
8.Spread granola on prepared baking sheet.
9.Bake until golden brown, about 30 minutes (stirring every 10 minutes).
10.Transfer sheet to rack and give it one last stir; cool granola completely.
11 .Add dried fruit.
12. (Can be made two weeks ahead. Store in airtight container at room temperature.)
Makes about 8 cups.
Homemade Yogurt in the slowcooker
I've researched several recipes for homemade yogurt, experimented a tiny bit, and developed a recipe that I like:
you will need
1 crockpot (mine are around 2 1/2-3 quart)
1/2 gallon milk
1/2 cup yogurt with active cultures
1/4 cup powdered milk (to aid in thickening)
pour milk and powdered milk into crockpot and turn it on low. Set timer for 2 1/2 hours.
When the timer beeps, unplug the crockpot, set timer for 3 hours.
when the timer beeps, scoop approx. 2 cups of the warm milk into a large bowl and mix in 1/2 cup yogurt. I use a wisk to make sure it is mixed well. Then return the milk mixture to crockpot. At this point the recipes suggested wrapping the crockpot in a towel to insulate....I've had awesome luck putting the crockpot in my oven with JUST the light on. Set the timer for 8 hours. When the timer beeps (usually around bedtime around here) I put the crockpot into the fridge to chill. The yogurt is still a bit thin, perfect to use in smoothies, but We like our yogurt pretty thick so the next morning I start straining the yogurt using a colander lined with 2 paper towels. I usually let it strain until dinner time or so. We love this thick yogurt mixed with homemade granola with a healthy squirt of honey.
yields alittle more than 1 quart yogurt, a little less than 1 quart whey
Helpful hints:
*in order for the yogurt to be done by bedtime (10pm around here) it needs to be started by 8:30 am. However, this means that I can't use my oven in the evening which can be an inconvenience.
*In order for the yogurt to be ready to "culture" overnight, it has to be started by 4:30pm, then put into the lighted but cool oven at 10 pm and taken out to be chilled around 6am (it can be left in a little longer, it will just be more tangy!)
*obviously, you have to plan ahead and know that you wont be using your oven for dinner if you use it to insulate, so if the oven will be occupied, you can use beach towel insulation method, but when I did that, the yogurt was much looser, and when strained it yielded much less yogurt and much more whey. I think the warmer it is insulated, the more actual yogurt is able to culture.
*there are many websites suggesting what to do with whey (just google it)....I've been diluting it and using it in my garden on acid loving veggies like potatoes and radishes., I've also heard it is awesome to put on blueberries...I'm also trying to get my mom to use it on her hydrangeas for more brilliant color. It is also said it can be used in baking and to wash face and hair too!
*Yogurtcan also be used very nicely as a substitute for sour cream...as long as it isnt cooked....I've tried it as a sub for sour cream in a cheesecake and in beef stroganoff with less than stellar results...but as a sub in dips, or as a condiment, YUM!
you will need
1 crockpot (mine are around 2 1/2-3 quart)
1/2 gallon milk
1/2 cup yogurt with active cultures
1/4 cup powdered milk (to aid in thickening)
pour milk and powdered milk into crockpot and turn it on low. Set timer for 2 1/2 hours.
When the timer beeps, unplug the crockpot, set timer for 3 hours.
when the timer beeps, scoop approx. 2 cups of the warm milk into a large bowl and mix in 1/2 cup yogurt. I use a wisk to make sure it is mixed well. Then return the milk mixture to crockpot. At this point the recipes suggested wrapping the crockpot in a towel to insulate....I've had awesome luck putting the crockpot in my oven with JUST the light on. Set the timer for 8 hours. When the timer beeps (usually around bedtime around here) I put the crockpot into the fridge to chill. The yogurt is still a bit thin, perfect to use in smoothies, but We like our yogurt pretty thick so the next morning I start straining the yogurt using a colander lined with 2 paper towels. I usually let it strain until dinner time or so. We love this thick yogurt mixed with homemade granola with a healthy squirt of honey.
yields alittle more than 1 quart yogurt, a little less than 1 quart whey
Helpful hints:
*in order for the yogurt to be done by bedtime (10pm around here) it needs to be started by 8:30 am. However, this means that I can't use my oven in the evening which can be an inconvenience.
*In order for the yogurt to be ready to "culture" overnight, it has to be started by 4:30pm, then put into the lighted but cool oven at 10 pm and taken out to be chilled around 6am (it can be left in a little longer, it will just be more tangy!)
*obviously, you have to plan ahead and know that you wont be using your oven for dinner if you use it to insulate, so if the oven will be occupied, you can use beach towel insulation method, but when I did that, the yogurt was much looser, and when strained it yielded much less yogurt and much more whey. I think the warmer it is insulated, the more actual yogurt is able to culture.
*there are many websites suggesting what to do with whey (just google it)....I've been diluting it and using it in my garden on acid loving veggies like potatoes and radishes., I've also heard it is awesome to put on blueberries...I'm also trying to get my mom to use it on her hydrangeas for more brilliant color. It is also said it can be used in baking and to wash face and hair too!
*Yogurtcan also be used very nicely as a substitute for sour cream...as long as it isnt cooked....I've tried it as a sub for sour cream in a cheesecake and in beef stroganoff with less than stellar results...but as a sub in dips, or as a condiment, YUM!
Sunday, March 11, 2012
Saturday, February 11, 2012
Sunday, January 22, 2012
kale chips
from drop 4 pounds
kale chips
I've read people talk about these on some blogs...sounds interesting...
kale chips
I've read people talk about these on some blogs...sounds interesting...
Wednesday, November 23, 2011
hummus
I have been looking for a while for a recipe for hummus that DOESNT call for tahini....since for some reason I cant find it ANYWHERE in my small town....other people have tried to tell me where to find it, and I STILL cant find it! grrr!
Turns out I had this recipe hanging out in my kitchen all along:
2 15 ounce cans garbanzo beans (or 1/2 pound cooked beans)
3 cloves garlic pressed
2T lemon juice (or red wine vinegar)
1/4 tsp ground cumin
1/4 tsp salt
after draining the liquid from the beans, pour into a food processor and blend for 1 minute. Add remaining ingredients and process until smooth.
I'll confess, I was feeling cocky and didnt measure anything...I totally added extra garlic, eyeballed the lemon juice/vinegar. I probably added quite a bit more than it called for because my beans must have been dried out or something, but they werent blending very well. I probably shouldnt have eyeballed the cumin, because it ended up a bit spicy...my husband and I liked it, my little guys didnt. I also added roasted red peppers from a jar which made it delicious, and I also added some of the liquid from the jar too. it made a TON and it was delicious. Thinking back, I wish I had added some nice evoo to loosed it up too, just to add some more authentic flavor.
Turns out I had this recipe hanging out in my kitchen all along:
2 15 ounce cans garbanzo beans (or 1/2 pound cooked beans)
3 cloves garlic pressed
2T lemon juice (or red wine vinegar)
1/4 tsp ground cumin
1/4 tsp salt
after draining the liquid from the beans, pour into a food processor and blend for 1 minute. Add remaining ingredients and process until smooth.
I'll confess, I was feeling cocky and didnt measure anything...I totally added extra garlic, eyeballed the lemon juice/vinegar. I probably added quite a bit more than it called for because my beans must have been dried out or something, but they werent blending very well. I probably shouldnt have eyeballed the cumin, because it ended up a bit spicy...my husband and I liked it, my little guys didnt. I also added roasted red peppers from a jar which made it delicious, and I also added some of the liquid from the jar too. it made a TON and it was delicious. Thinking back, I wish I had added some nice evoo to loosed it up too, just to add some more authentic flavor.
Baked Falafel, part II and tzatziki sauce
I have already posted one version of this recipe, and it was pretty good, but I came across a different one, so I tried that as well, and I think I liked it even better!
3 cups cooked or canned garbanzo beans
1/4 cup liquid from garbanzo beans (I forgot to save this back, so I just used water)
1/4 cup wheat germ (I also forgot to buy this, so I just used cracker crumbs)
1 small onion, finely chopped
2 garlic cloves minced
4 tablespoons fresh parsley, chopped (I just used a full bunch...who has time to measure out 4 tablespoons)
1/4 cup sesame seeds (only had about 3 tablespoons on hand)
1/4 tsp dried basil
14 t dried oregano
1 tsp cumin
1 tsp chili powder
1/4 cup lemon juice
3/4 cup cracker crumbs (all I had on hand was oyster crackers) or wheat germ
1. in blender container, combine garbanzo beans and liquid and puree until smooth
2. transfer bean mixture to a large bowl and add all other ingredients except cracker crumbs
3. stir in enough cracker crumbs or wheat germ so the mixture will hold together
4. roll mixture into 1 1/2 inch balls. place on a cookie sheet and backe in a preheated oven at 350 degrees for 10-15 minutes per side or until lightly browned with a crispy dry cracked exterior. be careful not to let the falafels dry out too much. the inside should be moist.
tzatziki sauce
8 oz sour cream
white wine vinegar
1/2 large peeled and seeded cucumber
2 garlic cloves
dried dill weed
combine sour cream, vinegar and dill weed, grade cucumber and garlic into the mixture.
you can also use plain yogurt or greek yogurt in place of sour cream, lemon juice in the place of vinegar, cumin or mint in the place or in addition to the dill. I've also seen recipes calling for adding onion, tomato or feta to the sauce.
I try to use dried beans when I have the time, so for this meal I boiled a whole pound of garbanzo beans. I used half of them for this dish and half of them for the hummus recipe I am posting soon. Lots of chick peas in this meal....but they were yummy!
I also served this with tabbouleh (from a box, which is nowhere near as yummy as homemade) and tzatziki sauce.
3 cups cooked or canned garbanzo beans
1/4 cup liquid from garbanzo beans (I forgot to save this back, so I just used water)
1/4 cup wheat germ (I also forgot to buy this, so I just used cracker crumbs)
1 small onion, finely chopped
2 garlic cloves minced
4 tablespoons fresh parsley, chopped (I just used a full bunch...who has time to measure out 4 tablespoons)
1/4 cup sesame seeds (only had about 3 tablespoons on hand)
1/4 tsp dried basil
14 t dried oregano
1 tsp cumin
1 tsp chili powder
1/4 cup lemon juice
3/4 cup cracker crumbs (all I had on hand was oyster crackers) or wheat germ
1. in blender container, combine garbanzo beans and liquid and puree until smooth
2. transfer bean mixture to a large bowl and add all other ingredients except cracker crumbs
3. stir in enough cracker crumbs or wheat germ so the mixture will hold together
4. roll mixture into 1 1/2 inch balls. place on a cookie sheet and backe in a preheated oven at 350 degrees for 10-15 minutes per side or until lightly browned with a crispy dry cracked exterior. be careful not to let the falafels dry out too much. the inside should be moist.
tzatziki sauce
8 oz sour cream
white wine vinegar
1/2 large peeled and seeded cucumber
2 garlic cloves
dried dill weed
combine sour cream, vinegar and dill weed, grade cucumber and garlic into the mixture.
you can also use plain yogurt or greek yogurt in place of sour cream, lemon juice in the place of vinegar, cumin or mint in the place or in addition to the dill. I've also seen recipes calling for adding onion, tomato or feta to the sauce.
I try to use dried beans when I have the time, so for this meal I boiled a whole pound of garbanzo beans. I used half of them for this dish and half of them for the hummus recipe I am posting soon. Lots of chick peas in this meal....but they were yummy!
I also served this with tabbouleh (from a box, which is nowhere near as yummy as homemade) and tzatziki sauce.
Sunday, October 30, 2011
parmesan crusted potato wedges
made these the other day to eat with sloppy joes...and they were amazing!
potato wedges
potato wedges
potato flake sourdough bread
from my friend stephanie s
for the past year or so I have been making homemade sourdough bread using this recipe...and it's good, and tasty, and EASY, but it takes a LOT of planning ahead of time...like almost a week sometimes....at least a day and a half...and after a few batches the starter starts to lose its effectiveness....so I was excited to hear about a recipe that only takes 1 day (or less)
Ingredients:
starter:
1 c bread flour
2T dry instant potato flakes
2T sugar
1 env dry yeast
1 c warm water
bread:
1/2 cup sugar
1/2 c oil
1/2 T salt
1 1/2 c warm water
6 cups bread flour
directions:
mix all starter ingred together in a large bowl and set in a warm draft free place for 1 hour.
add bread ingred to starter (after the hour is up) and mix until a dough forms. place on a floured surface and knead 5-10 times until completely mixed. place in an oiled bowl and let rise for 5-6 hours (dough will reach top of bowl)
divide dough into 3 equal parts and knead 5-10 times. place each part into a laof pan and let rise 1-2 hour (until dough fills the pan)
bake at 325 for 30-35 min. (top will be golden brown and hard to the touch)
for whole wheat bread, replace 1 c of bread flour with whole wheat flour (I've found a WHITE whole wheat which isnt as heavy and regular whole wheat.
I've also found that a good place to let the bread rise is inside the oven (turned OFF) with the light turned out....the light bulb creates just enough heat and the closed oven door holds the heat in to help it rise. also try hard to divide the dough as evenly as possible, and in each pan as stretched out and even as possible...I've had some VERY funky shaped loaves!
for the past year or so I have been making homemade sourdough bread using this recipe...and it's good, and tasty, and EASY, but it takes a LOT of planning ahead of time...like almost a week sometimes....at least a day and a half...and after a few batches the starter starts to lose its effectiveness....so I was excited to hear about a recipe that only takes 1 day (or less)
Ingredients:
starter:
1 c bread flour
2T dry instant potato flakes
2T sugar
1 env dry yeast
1 c warm water
bread:
1/2 cup sugar
1/2 c oil
1/2 T salt
1 1/2 c warm water
6 cups bread flour
directions:
mix all starter ingred together in a large bowl and set in a warm draft free place for 1 hour.
add bread ingred to starter (after the hour is up) and mix until a dough forms. place on a floured surface and knead 5-10 times until completely mixed. place in an oiled bowl and let rise for 5-6 hours (dough will reach top of bowl)
divide dough into 3 equal parts and knead 5-10 times. place each part into a laof pan and let rise 1-2 hour (until dough fills the pan)
bake at 325 for 30-35 min. (top will be golden brown and hard to the touch)
for whole wheat bread, replace 1 c of bread flour with whole wheat flour (I've found a WHITE whole wheat which isnt as heavy and regular whole wheat.
I've also found that a good place to let the bread rise is inside the oven (turned OFF) with the light turned out....the light bulb creates just enough heat and the closed oven door holds the heat in to help it rise. also try hard to divide the dough as evenly as possible, and in each pan as stretched out and even as possible...I've had some VERY funky shaped loaves!
Monday, October 10, 2011
baked oatmeal
from my friend Anji S.
1/2c melted butter,
2c brown sugar,
5 eggs,
6c oatmeal,
1T + 1t baking powder,
1t salt,
2c milk,
2T cinnamon.
Mix together and pour into a 9x13 pan. Bake at 350 for 30 minutes or until middle is set.
2/3 of a recipe
1/3 c melted butter
1 1/3 c brown sugar
3.3 eggs? lol!
4 c oatmeal
2tsp + 2/3 tsp baking powder
2/3 tsp salt
1 1/3 c milk
4 tsp cinnamon
1/2c melted butter,
2c brown sugar,
5 eggs,
6c oatmeal,
1T + 1t baking powder,
1t salt,
2c milk,
2T cinnamon.
Mix together and pour into a 9x13 pan. Bake at 350 for 30 minutes or until middle is set.
2/3 of a recipe
1/3 c melted butter
1 1/3 c brown sugar
3.3 eggs? lol!
4 c oatmeal
2tsp + 2/3 tsp baking powder
2/3 tsp salt
1 1/3 c milk
4 tsp cinnamon
Monday, September 26, 2011
baked sweet potato fries
from tasty kitchen blog
fries
made these tonight, they were SO delicious!! a few changes I would make and maybe they would be even more delicious....sub 1/2 of the salt with seasonall, we didnt use cayenne, but I did add a dash or 2 of cumin, a little more spice wouldnt have been bad if we hadnt been eating these with the kids. I cooked these for right at 30 minutes turning every 10 minute and a little black on them made them even better...guess the SWEET in the sweet potato carmelized or something. WOW! Maybe next time I will use the parm, but they were great without it. We dipped them in ketchup and mayo
fries
made these tonight, they were SO delicious!! a few changes I would make and maybe they would be even more delicious....sub 1/2 of the salt with seasonall, we didnt use cayenne, but I did add a dash or 2 of cumin, a little more spice wouldnt have been bad if we hadnt been eating these with the kids. I cooked these for right at 30 minutes turning every 10 minute and a little black on them made them even better...guess the SWEET in the sweet potato carmelized or something. WOW! Maybe next time I will use the parm, but they were great without it. We dipped them in ketchup and mayo
Wednesday, August 3, 2011
Friday, July 22, 2011
The World's Easiest Buiscuits!
seriously....EASIEST!
INGREDIENTS:
2 cups self rising flour
1 cup whipping cream
Preheat Oven to 450 degrees. Combine 2 ingredients until just blended. Lightly flour surface and put dough on it. Knead 10 times. Roll our to 1/2 inch thick (or slightly thinner...or my measurements may have been off..but mt 1/2 inch thick only yielded 9 biscuits which were VERY thick...not that I'm complaining!). Use 2 inch cutter. Place biscuits close together in lightly greased sheet. Bake 10 minutes. Makes (approximately) 12 biscuits. YUM!!!
INGREDIENTS:
2 cups self rising flour
1 cup whipping cream
Preheat Oven to 450 degrees. Combine 2 ingredients until just blended. Lightly flour surface and put dough on it. Knead 10 times. Roll our to 1/2 inch thick (or slightly thinner...or my measurements may have been off..but mt 1/2 inch thick only yielded 9 biscuits which were VERY thick...not that I'm complaining!). Use 2 inch cutter. Place biscuits close together in lightly greased sheet. Bake 10 minutes. Makes (approximately) 12 biscuits. YUM!!!
Saturday, April 3, 2010
Easy Bean Dip/Spread
This is 2 versions of basically the same recipe....I've tried the version already from my sister's blog...I have yet to try to version from my friend's suggestion. Here is the link to Amy's Blog:
"Making Refried Beans" I added 1 onion quartered and a few cloves of garlic, I also realized that I only used 1 pound of beans instead of her suggested 2 pounds, but I used the same amount of seasoning and it was yummy!.... I used beef bullion the first time and chicken broth the second time I made it, I thought both were tasty....Also, be sure that if you use her suggestion to put a dollop of yogurt or a splash of lemon juice in with the beans you dont put too much...at first I did and the beans started looking wierd, so I poured out most of the water and started over again. My sensitive stomach didnt have any trouble with this bean recipe. The first night we tried it with chips (should have made a salad or something else to go with it...) The Second night we spread the dip on tortillas with some cheese...broiled them like my friend Rachel suggests below.....and then topped with lettuce and tomatoes....that was pretty tasty too...my only criticism of this meal is that you have to start thinking about it almsot a full day ahead of time due to the soaking and slow cooker....so think ahead and figure out when you want to eat it, then count backwards! I blended up about 1/2 of the beans into dip and that made enough for 4 servings (Jack wasnt a fan so he didnt eat much) plus enough for lunch for Josh one day too. I froze the other 1/2 of the cooked beans and hope to pull them out sometime when I need a "quick" meal.
Here is the other (non-slow cooker) version from my friend Rachel via Facebook. I want to try this one sometime too:
"We love bean tostadas. I soak 3 cups of dried pinto beans in 9 cups of water overnight and then add 1 medium onion, cut into fourths, and 1 head of garlic, peeled. I simer it until the beans are nice and soft and then puree it in the blender (along with the onion and garlic). If you don't care about fat you could fry them and make them "real" refried beans.
Once the beans are cooked, i spread them on tortillas and top them with taco seasoning, cheese, red and green pepper and tomato and broil in the oven until the cheese melts. Roll them up and enjoy.
This makes ALOT of refried beans, so I freeze the leftovers to thaw when we have it again later. This is a SUPER cheap meal if you use the dried beans, but even if you buy canned refried beans it's still not too bad."
(I listed this meal under vegetarian because there is no expensive meat to purchase or prepare...but actually the beans are simmered in the crock pot in a beef or chicken stock/broth)
"Making Refried Beans" I added 1 onion quartered and a few cloves of garlic, I also realized that I only used 1 pound of beans instead of her suggested 2 pounds, but I used the same amount of seasoning and it was yummy!.... I used beef bullion the first time and chicken broth the second time I made it, I thought both were tasty....Also, be sure that if you use her suggestion to put a dollop of yogurt or a splash of lemon juice in with the beans you dont put too much...at first I did and the beans started looking wierd, so I poured out most of the water and started over again. My sensitive stomach didnt have any trouble with this bean recipe. The first night we tried it with chips (should have made a salad or something else to go with it...) The Second night we spread the dip on tortillas with some cheese...broiled them like my friend Rachel suggests below.....and then topped with lettuce and tomatoes....that was pretty tasty too...my only criticism of this meal is that you have to start thinking about it almsot a full day ahead of time due to the soaking and slow cooker....so think ahead and figure out when you want to eat it, then count backwards! I blended up about 1/2 of the beans into dip and that made enough for 4 servings (Jack wasnt a fan so he didnt eat much) plus enough for lunch for Josh one day too. I froze the other 1/2 of the cooked beans and hope to pull them out sometime when I need a "quick" meal.
Here is the other (non-slow cooker) version from my friend Rachel via Facebook. I want to try this one sometime too:
"We love bean tostadas. I soak 3 cups of dried pinto beans in 9 cups of water overnight and then add 1 medium onion, cut into fourths, and 1 head of garlic, peeled. I simer it until the beans are nice and soft and then puree it in the blender (along with the onion and garlic). If you don't care about fat you could fry them and make them "real" refried beans.
Once the beans are cooked, i spread them on tortillas and top them with taco seasoning, cheese, red and green pepper and tomato and broil in the oven until the cheese melts. Roll them up and enjoy.
This makes ALOT of refried beans, so I freeze the leftovers to thaw when we have it again later. This is a SUPER cheap meal if you use the dried beans, but even if you buy canned refried beans it's still not too bad."
(I listed this meal under vegetarian because there is no expensive meat to purchase or prepare...but actually the beans are simmered in the crock pot in a beef or chicken stock/broth)
Wednesday, August 5, 2009
Black Bean "Hummus"
from a cooking Class at the Viking Store (which I tweaked a bit..)
serves 4-6
INGREDIENTS:
3 Tbsp evoo
1 small white onion peeled and chopped
1 small green bell pepper
4 cloves of garlic, minced (recipe only called for 2, but we like garlic....)
1 tsp dried oregano
two 15-ounce cans of black beans, rinsed and drained (or 1/2 pound dried beans that have been soaked and cooked and drained)
3 tablespoons freshly squeezed lime juice (about 2 limes)
1 small bunch of cilantro coarsely chopped (recipe only called for 3 Tbsp, but we also like cilantro!)
2 tsp Tabasco sauce, or to taste
salt and freshly ground black pepper to taste
warm water as needed to thin
green onions, green tops only very thinly sliced for garnish
1. Place a medium saute pan over medium high heat; add the oil and heat through. Stir in the onion and bell pepper and cook until tender, about 10 minutes. Add the garlic and dried oregano, and cook two minutes more. our in the beans, and continue cooking, stirring often until just warmed through, about 2 minutes.
2. Remove the pan from the heat, then transfer the bean mixture to the work bowl. Using a hand blender pulse to combine. While still blending, add the lime juice, cilantro, and hot pepper sauce; continue blending until the dip is completely smooth. Taste and adjust the seasoning to taste with salt, pepper and hot pepper sauce. If the dip is too thick for chips, thin with a little warm water, adding it one tablespoon at a time until the desired consistency is achieved.
I served this with baked plantain chips which were very disappointing! I'm going to try again with the plantains and hopefully post the recipe once it is perfected. In the meantime, this is good with store bought plantain chips, tortilla chips or veggies such as baby carrots! ENJOY!
serves 4-6
INGREDIENTS:
3 Tbsp evoo
1 small white onion peeled and chopped
1 small green bell pepper
4 cloves of garlic, minced (recipe only called for 2, but we like garlic....)
1 tsp dried oregano
two 15-ounce cans of black beans, rinsed and drained (or 1/2 pound dried beans that have been soaked and cooked and drained)
3 tablespoons freshly squeezed lime juice (about 2 limes)
1 small bunch of cilantro coarsely chopped (recipe only called for 3 Tbsp, but we also like cilantro!)
2 tsp Tabasco sauce, or to taste
salt and freshly ground black pepper to taste
warm water as needed to thin
green onions, green tops only very thinly sliced for garnish
1. Place a medium saute pan over medium high heat; add the oil and heat through. Stir in the onion and bell pepper and cook until tender, about 10 minutes. Add the garlic and dried oregano, and cook two minutes more. our in the beans, and continue cooking, stirring often until just warmed through, about 2 minutes.
2. Remove the pan from the heat, then transfer the bean mixture to the work bowl. Using a hand blender pulse to combine. While still blending, add the lime juice, cilantro, and hot pepper sauce; continue blending until the dip is completely smooth. Taste and adjust the seasoning to taste with salt, pepper and hot pepper sauce. If the dip is too thick for chips, thin with a little warm water, adding it one tablespoon at a time until the desired consistency is achieved.
I served this with baked plantain chips which were very disappointing! I'm going to try again with the plantains and hopefully post the recipe once it is perfected. In the meantime, this is good with store bought plantain chips, tortilla chips or veggies such as baby carrots! ENJOY!
Sunday, May 24, 2009
Subscribe to:
Posts (Atom)
