Slow Cooker Black Beans

I tried this recipe today, with a few changes. I think I will make a few more changes next time, but the beans were good and making dinner this evening was pretty simple.

Here's what I did:

Sorted the beans and soaked over night in water.

Put them in the crock pot this morning, along with a can of diced tomatoes and water to cover everything. I put about half of an onion (diced) in the pot and a couple cloves of sliced garlic. Then I added some ground cumin, ground coriander, and chili powder. I simmered the beans on high for about 8 hours. At the last minute I added some salt and pepper. I also added a little water as needed throughout the day.

We had these with corn tortillas, queso fresco, lettuce, corn on the cob, and green grapes.

Next time, I think I will add a can of diced tomatoes with green chilies instead of the plain tomatoes. I'll also add the salt and pepper at the beginning instead of the end.

Black Bean Taco Salad

Stephanie blogged about her latest craving awhile ago, and since then, we've been eating something similar. It's really yummy.

Ingredients
2 cans black beans, drained and rinsed
2 cloves garlic, minced or pressed
2 TBSP canola oil
1 cup water
1 large tomato
1 green onion
cilantro - 1 tsp dried or 1 TBSP chopped fresh
lettuce, in bite sized pieces
olives, sliced
grated cheese - cheddar, queso fresco, or monterrey jack would be good
tortilla chips
creamy tomatillo salad dressing or ranch dressing

Directions
Heat oil in large skillet, add garlic and cook until fragrant. Add beans, stir in one cup of water, and simmer until desired consistency.

Cut tomato into tiny pieces. Cut green onion into small slices and add to tomato. Stir in cilantro.

Layer tortilla chips (I crunch mine up on the bottom), lettuce, beans, cheese, olives, salad dressing, and any other toppings.

If you want to skip a step, you can leave out the mini-pico (tomato, onion, cilantro) and serve with salsa instead.

Wet Burritos

This recipe originally called for hamburger. I tried it tonight with just the refried beans, and we didn't miss the meat. Store bought enchilada sauce is usually too spicy for John and the kids, so I mixed the gravy with some tomato sauce and half the enchilada sauce. Some unbaked tortillas are trans fat free, so I prefer those to the precooked ones.

Ingredients:
1 pkg tortillas (either the precooked, or cook the raw ones)
2 cans refried beans
1 pkg brown gravy mix (mixed), or one jar brown gravy (about 1 1/2 cups)
1 can enchilada sauce (10 oz)
1-2 cups shredded cheese (I like Monterrey jack and cheddar)
lettuce (shredded or finely chopped)
tomato (finely chopped)
sour cream

Directions:
Put a spoonful of beans on a tortilla, roll it up burrito style, and place in a 9x13 pan. Repeat with other tortillas and remainder of beans (you'll probably get about 6-8 burritos).
Mix brown gravy and enchilada sauce together and pour over burritos. Top with cheese and bake at 350 for about 20 minutes, or until cheese melts and sauce is hot and bubbly.
Serve with shredded lettuce, tomato, and sour cream.

Pamela's Christmas Toffee

Ingredients:
1 cup of butter
½-cup brown sugar
½ cup of white sugar
1/2 cup of your favorite nuts (I like almonds in mine)
1/2 package of chocolate chips

Prep:
On the bottom of a 9x13-glass pan, spread a light coat of butter and ¼ cup your favorite nuts. Also, have a small bowl of ice water ready to test your toffee.

The toffee recipe needs constant attention and stirring for about 10 minutes. In a heavy saucepan, add butter and sugars and melt on high heat. Once the butter and sugars have melted and started to boil, the toffee will go through 4 stages.

Stage 1: butter and sugars are melted, but not mixed. Keep stirring.
Stage 2: Butter and sugars are mixed and start to cook. Keep stirring.
Stage 3: Butter and sugars are bubbling. Keep stirring.
Stage 4: Butter and sugars change color, slightly (from light tan to dark tan) toffee looks almost like taffy, it becomes smooth not bubbly. Keep stirring and start to test for hard crack.

Hard Crack: Hard crack is when you take a small piece of toffee and when it hits ice-cold water, it sizzles. This is when the toffee is done! (Better Homes and Garden's New Cook Book says that hard crack is 295-310 degrees - if you want to use a candy thermometer)

Pour toffee evenly into buttered 9x13 pan, do not spread or stir, just pour directly from saucepan. Sprinkle with your favorite chocolate chips on top,the hot toffee will melt the chips in a few minutes. With a spatula, spread the melted chips over the toffee and sprinkle with your favorite nuts.

Allow toffee to completely cool, break apart with a knife and enjoy!

Marie from Make and Takes linked this recipe here. The original link is right here.

I love toffee, and with Marie's assurance that this recipe was NOT difficult, I made it the day she linked the recipe. It was pretty quick and easy, and we loved it! I'm making more today.

Slow Cooker Vegetarian Taco Soup

Ingredients:

1 can Mexican-style diced tomatoes (I used Rotel - mild)
2 cans diced tomatoes
1 1/2 cups frozen corn
1 (15 oz) can Ranch Style pinto beans
1 large onion, chopped fine
1 tsp dried cilantro
2 TBSP powdered broth (optional)
1/2 tsp chili powder (more or less to taste)
1/4 tsp cumin
1/4 tsp thyme

Directions:
1. Combine all ingredients in slow cooker.
2. Simmer for 3 or more hours.
3. Serve with tortilla chips, grated cheese, sour cream
fresh tomatoes, olives, and other desired toppings.

slightly adapted from this recipe on Recipezaar

Bean Burritos - Taco Time Style

Ingredients:
tortillas
refried beans (canned or homemade - I like Taco Bell fat free refried beans)
grated cheese

Preheat oven to 375 degrees.
Spread refried beans on tortilla.
Put a little grated cheese on the beans.
Roll tortilla up and place on baking sheet.
- optional: spray outside of tortilla with cooking spray
Repeat with remaining ingredients.
Bake for 15-20 minutes, or until tortillas start to brown and burritos are heated through.
Serve with taco sauce.

Ginger's Pasta

Ingredients:
24 oz frozen ravioli
14.5 oz can diced tomatoes (NOT drained)
6.5 oz jar marinated artichoke hearts
1 TBSP olive oil
3 cloves crushed garlic
1/2 tsp salt
1/4 tsp black pepper
2 TBSP parmesan cheese

Cook ravioli, being careful not to split the pasta.

In a large, non-stick skillet, heat 1 TBSP oil over medium heat; add tomatoes, artichokes, garlic and seasonings. Cook 2-3 minutes until vegetables are warmed.

Drain pasta well. Add to vegetables and stir gently.
Sprinkle with parmesan cheese and pass extra cheese at the table.

adapted from Carla's Eden's Harvest blog
The original recipe used fresh tomatoes, which I use when I have them in the garden. Most of the time, I substitute the canned tomatoes as above.
find Ginger here


not sure on servings, it feeds our family of 2 adults and 4 kids with a little left over
time: about 15 minutes

Lazy Lasagna

1 jar spaghetti sauce
1 cup cottage cheese
1 1/2 cup shredded mozzarella cheese
3 cups cooked wide noodles (any variety)
4 TBSP grated parmesan cheese

Warm spaghetti sauce in a large pan on the stove.
Stir in the cottage and mozzarella cheeses.
Fold in the cooked noodles.
Pour all into a casserole dish and sprinkle with parmesan cheese.
Bake uncovered in 375 degree oven for 20 minutes or until bubbly.

From a Fox 13 cooking show on 26 January 2005
Christine Robinson - cooking expert