I found this recipe a few years ago, and I've made some changes to suit our family. I like to serve this with tortilla chips. It's also good with creamy tomatillo dressing (recipe here).
Ingredients:
3 cloves garlic, minced
1 TBSP olive oil
1 can (14 1/2 oz) diced tomatoes or diced tomatoes with green chilies
(I usually use regular tomatoes because my kids and husband don't like spicy foods)
1 can (15 oz) black beans
2 cups instant brown rice, uncooked
1 1/4 cups water
1/4 cup chopped cilantro
1 cup shredded cheese (cheddar, monterrey jack, queso fresco)
tortilla chips
add ins- (when I have them)
chopped zucchini
corn
Instructions:
Heat oil in large skillet. Add garlic and cook on medium-high heat 1 minute. Add tomatoes, beans, any add-ins, and water; mix well. Bring to boil.
Stir in rice. Reduce heat to medium-low; cover. Simmer 5 minutes. Remove from heat.
Stir in cilantro; top with cheese. Let stand, covered, 5 minutes.
Serve with tortilla chips.
Wednesday, April 29, 2009
Monday, March 2, 2009
Minestrone Soup
I got this recipe from Ginger, and I think that Carla has one that is similar, if not the same one. I love this soup, and would make it more often if the kids were better at eating it. As it is, we have it more than they would like. :) It's great in the summer when you have fresh garden vegetables, and it's a kind of comfort food in the winter.
Minestrone Soup
1 onion, diced
1-2 cloves garlic, minced
1 carrot, sliced
1 can kidney beans, drained
1 can chopped tomatoes
1 zucchini, chopped
1 summer squash, chopped
1 potato, chopped
1 cup cooked medium pasta shells
vegetable broth
italian spices (I usually use basil and oregano)
olive oil
salt to taste (depends on the broth you use)
Saute the onion, garlic, and carrot in a little bit of olive oil until they start to get transparent.
Add the potato and the vegetable broth. Bring to boil, and simmer for about 10 minutes or until the potato starts to get tender.
Add the kidney beans, canned chopped tomatoes, zucchini, and the summer squash.
Cook for another 10 minutes or so, and add a little water if necessary.
Add the cooked shells and heat through.
Serve with parmesan cheese sprinkled on top.
Options: You could saute some celery with the onion, garlic, and carrot at the beginning. Frozen peas can be added with the beans, tomatoes, zucchini, and squash. You could also add green beans at that point. You could also substitute some other type of beans, like garbanzo beans, for the kidney beans. I like to have this soup with warm homemade bread. Ginger suggests a baguette and some kind of french cheese, like camembert.
Minestrone Soup
1 onion, diced
1-2 cloves garlic, minced
1 carrot, sliced
1 can kidney beans, drained
1 can chopped tomatoes
1 zucchini, chopped
1 summer squash, chopped
1 potato, chopped
1 cup cooked medium pasta shells
vegetable broth
italian spices (I usually use basil and oregano)
olive oil
salt to taste (depends on the broth you use)
Saute the onion, garlic, and carrot in a little bit of olive oil until they start to get transparent.
Add the potato and the vegetable broth. Bring to boil, and simmer for about 10 minutes or until the potato starts to get tender.
Add the kidney beans, canned chopped tomatoes, zucchini, and the summer squash.
Cook for another 10 minutes or so, and add a little water if necessary.
Add the cooked shells and heat through.
Serve with parmesan cheese sprinkled on top.
Options: You could saute some celery with the onion, garlic, and carrot at the beginning. Frozen peas can be added with the beans, tomatoes, zucchini, and squash. You could also add green beans at that point. You could also substitute some other type of beans, like garbanzo beans, for the kidney beans. I like to have this soup with warm homemade bread. Ginger suggests a baguette and some kind of french cheese, like camembert.
Wednesday, February 25, 2009
Elephant Ears
This isn't really a dinner recipe. It's from the Joy School manual and I like to fix it for my kids' lunch every once in a while. Only I can rarely find the recipe in all of my Joy School stuff, so I'm posting it here so I'll know where to find it. :)
Elephant Ears
3 eggs
1 cup milk
1 1/2 TBSP butter (melted)
3/4 cup whole wheat flour
1/2 tsp salt
1 1/2 tsp sugar
Put eggs in a medium bowl and beat them.
Add milk and butter, then beat again.
Add flour, sugar, and salt and mix well.
Heat some oil in an electric skillet (or spray with Pam).
Pour batter in 3 or 4 inch circles.
Cook until browned and then brown the other side.
Spread with butter or applesauce.
Roll up and eat. :)
Elephant Ears
3 eggs
1 cup milk
1 1/2 TBSP butter (melted)
3/4 cup whole wheat flour
1/2 tsp salt
1 1/2 tsp sugar
Put eggs in a medium bowl and beat them.
Add milk and butter, then beat again.
Add flour, sugar, and salt and mix well.
Heat some oil in an electric skillet (or spray with Pam).
Pour batter in 3 or 4 inch circles.
Cook until browned and then brown the other side.
Spread with butter or applesauce.
Roll up and eat. :)
Saturday, February 21, 2009
Banana Bread
2/3 cup butter, softened
2 1/2 cups flour
1 2/3 cup sugar
1 1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/4 cup mashed ripe bananas
2/3 cup buttermilk
2 eggs
2/3 cup chopped walnuts (optional - we leave them out)
chocolate chips
cinnamon and sugar
Place butter in medium bowl.
Stir in flour, sugar, baking powder, baking soda, and salt. (It would be a good idea to stir those dry ingredients together and then add them to the butter, but I sometimes skip that step.)
Add bananas and half of the buttermilk.
Mix till moistened. Beat 2 minutes at medium speed.
Add the rest of the buttermilk and the eggs.
Beat for 2 more minutes.
Fold in nuts (if you choose to use them) and chocolate chips.
Bake in two 9 x 6 x 3 loaf pans for about 35 minutes.
Sprinkle top with cinnamon and sugar.
Cool 10 minutes and remove from pans.
Notes: If I don't have buttermilk on hand, I often use sour cream or a mixture of sour cream and milk (about a 1/3 cup of each). Or, you can put a little less than one TBSP or so of lemon juice in a measuring cup and add milk to make 2/3 cup. The texture of the bread will be thickest and richest with the sour cream; the milk alone will be the least rich.
From my Mom and Grandma
2 1/2 cups flour
1 2/3 cup sugar
1 1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/4 cup mashed ripe bananas
2/3 cup buttermilk
2 eggs
2/3 cup chopped walnuts (optional - we leave them out)
chocolate chips
cinnamon and sugar
Place butter in medium bowl.
Stir in flour, sugar, baking powder, baking soda, and salt. (It would be a good idea to stir those dry ingredients together and then add them to the butter, but I sometimes skip that step.)
Add bananas and half of the buttermilk.
Mix till moistened. Beat 2 minutes at medium speed.
Add the rest of the buttermilk and the eggs.
Beat for 2 more minutes.
Fold in nuts (if you choose to use them) and chocolate chips.
Bake in two 9 x 6 x 3 loaf pans for about 35 minutes.
Sprinkle top with cinnamon and sugar.
Cool 10 minutes and remove from pans.
Notes: If I don't have buttermilk on hand, I often use sour cream or a mixture of sour cream and milk (about a 1/3 cup of each). Or, you can put a little less than one TBSP or so of lemon juice in a measuring cup and add milk to make 2/3 cup. The texture of the bread will be thickest and richest with the sour cream; the milk alone will be the least rich.
From my Mom and Grandma
Monday, February 2, 2009
Recommended Recipes
I thought I'd list a few of the recipes that I've tried from The Pioneer Woman Cooks.
She does such a great job of writing them down (and illustrating them with photos), it would be silly for me to try to improve them. Here are the links, instead.
Delicious Creamy Mashed Potatoes -We had these with our Thanksgiving dinner. Sooo good, and just in case you have some cream cheese haters in your home, the cream cheese flavor didn't really come through. The potatoes were just GOOD.
Egg-in-a-hole - John and I sometimes have these for a snack before bed. Yum.
Farfalle with Zucchini - This is a great recipe for summer zucchini. We haven't had it for a few months, so I'm not sure whether it was a hit with the kids, or not. I'll have to update after I make it again.
Chicken Rice Soup - This was really good. A nice, creamy soup. I even added the yellow food coloring. :)
Ranch Chicken - We had this for dinner last night. I was skeptical because I'm not a big Dijon Mustard fan, but the flavor was really good. John really liked it (although he admits that not having eaten all day might have pushed this recipe from just "good" to "really good").
Crash Hot Potatoes - I know that we had these potatoes last summer. I don't think that the kids liked them, and John wasn't impressed, but I thought they were good.
She does such a great job of writing them down (and illustrating them with photos), it would be silly for me to try to improve them. Here are the links, instead.
Delicious Creamy Mashed Potatoes -We had these with our Thanksgiving dinner. Sooo good, and just in case you have some cream cheese haters in your home, the cream cheese flavor didn't really come through. The potatoes were just GOOD.
Egg-in-a-hole - John and I sometimes have these for a snack before bed. Yum.
Farfalle with Zucchini - This is a great recipe for summer zucchini. We haven't had it for a few months, so I'm not sure whether it was a hit with the kids, or not. I'll have to update after I make it again.
Chicken Rice Soup - This was really good. A nice, creamy soup. I even added the yellow food coloring. :)
Ranch Chicken - We had this for dinner last night. I was skeptical because I'm not a big Dijon Mustard fan, but the flavor was really good. John really liked it (although he admits that not having eaten all day might have pushed this recipe from just "good" to "really good").
Crash Hot Potatoes - I know that we had these potatoes last summer. I don't think that the kids liked them, and John wasn't impressed, but I thought they were good.
Wednesday, January 21, 2009
Bean Burritos - Corn Tortillas
8-10 corn tortillas, warmed
refried beans (recipe follows)
queso fresco cheese, grated
baby spinach leaves
tomato, diced
taco sauce
sour cream
fresh cilantro leaves, minced
Lighter Refried Beans
2 TBSP canola oil
1 medium onion, minced (I sprinkled liberally w/ onion powder instead)
2 medium cloves garlic, minced
1/2 tsp ground cumin
2 15-ounce pinto beans, rinsed and drained
1 cup water
salt
pinch cayenne pepper
1. Heat the oil in a large nonstick skillet over medium heat until shimmering. Add the onion and cook until lightly browned, about 7 minutes. Add the garlic and cumin and continue cooking until fragrant, about 1 minute.
2. Add the beans and water. Use a potato masher to mash the beans into a coarse puree. Continue cooking until the beans are fairly dry, stirring to prevent burning or scorching. (8-10 minutes) Add salt to taste and the cayenne pepper.
from p 434, A Year in a Vegetarian Kitchen by Jack Bishop
Notes: Until I can find flour tortillas without trans fat (sigh) we'll probably be switching to corn tortillas. Luckily, the kids really liked these! You could use any refried beans, but this is the recipe we tried last night.
refried beans (recipe follows)
queso fresco cheese, grated
baby spinach leaves
tomato, diced
taco sauce
sour cream
fresh cilantro leaves, minced
Lighter Refried Beans
2 TBSP canola oil
1 medium onion, minced (I sprinkled liberally w/ onion powder instead)
2 medium cloves garlic, minced
1/2 tsp ground cumin
2 15-ounce pinto beans, rinsed and drained
1 cup water
salt
pinch cayenne pepper
1. Heat the oil in a large nonstick skillet over medium heat until shimmering. Add the onion and cook until lightly browned, about 7 minutes. Add the garlic and cumin and continue cooking until fragrant, about 1 minute.
2. Add the beans and water. Use a potato masher to mash the beans into a coarse puree. Continue cooking until the beans are fairly dry, stirring to prevent burning or scorching. (8-10 minutes) Add salt to taste and the cayenne pepper.
from p 434, A Year in a Vegetarian Kitchen by Jack Bishop
Notes: Until I can find flour tortillas without trans fat (sigh) we'll probably be switching to corn tortillas. Luckily, the kids really liked these! You could use any refried beans, but this is the recipe we tried last night.
Wednesday, January 14, 2009
Cheese Enchiladas
Sauce:
1 can (8 oz) tomato sauce
1/2 tsp garlic powder
1 1/2 tsp onion flakes
1/2 tsp baking powder
6 1/2 tsp flour
1/2 tsp paprika
1/2 tsp chili powder
1 1/2 cups water
1/2 tsp black pepper
1 tsp salt
1 TBSP Parmesan Cheese
Combine spices, tomato sauce, and water in saucepan. Bring to boil, then simmer 40 minutes. Blend in the Parmesan cheese.
Filling:
1 can (15 oz) pinto beans
1 TBSP shortening or butter
1/2 tsp black pepper
1/2 lb. grated cheddar cheese
1/2 cup water
1 TBSP chopped onions
1 tsp salt
3 TBSP green chilies
Mash some of the beans. Add shortening and water. Simmer for 5 minutes. Add spices and cook for another 5 minutes. Add green chilies and cheese. Mix well.
Assembly:
10 corn tortillas
1 cup grated cheddar cheese
Poor a little sauce into baking dish (I use a 7 x 11 pan, but any casserole or 9 x 13 pan will do) to cover bottom of pan. Warm corn tortillas; either by frying them in oil, or heating in a pan or microwave. Fill tortillas with cheese filling (it will be runny), and place in greased baking pan. Cover with remaining enchilada sauce, and grated cheddar cheese.
Bake for 20 minutes at 350 degrees.
From a package of Lynn Wilson corn tortillas.
Notes:
When I'm in a hurry, I skip warming the tortillas and make enchilada casserole. I just break the tortillas up and layer them with the cheese mixture and the sauce, ending with the sauce and topping with grated cheese.
I also like to mix in different kind of cheese when I have them. Queso Fresco, cottage cheese, Monterrey jack, whatever I have on hand.
You can skip the sauce and use your favorite canned enchilada sauce. Usually those are too spicey for my family, to it's easier to make our own (and to keep it very mild).
1 can (8 oz) tomato sauce
1/2 tsp garlic powder
1 1/2 tsp onion flakes
1/2 tsp baking powder
6 1/2 tsp flour
1/2 tsp paprika
1/2 tsp chili powder
1 1/2 cups water
1/2 tsp black pepper
1 tsp salt
1 TBSP Parmesan Cheese
Combine spices, tomato sauce, and water in saucepan. Bring to boil, then simmer 40 minutes. Blend in the Parmesan cheese.
Filling:
1 can (15 oz) pinto beans
1 TBSP shortening or butter
1/2 tsp black pepper
1/2 lb. grated cheddar cheese
1/2 cup water
1 TBSP chopped onions
1 tsp salt
3 TBSP green chilies
Mash some of the beans. Add shortening and water. Simmer for 5 minutes. Add spices and cook for another 5 minutes. Add green chilies and cheese. Mix well.
Assembly:
10 corn tortillas
1 cup grated cheddar cheese
Poor a little sauce into baking dish (I use a 7 x 11 pan, but any casserole or 9 x 13 pan will do) to cover bottom of pan. Warm corn tortillas; either by frying them in oil, or heating in a pan or microwave. Fill tortillas with cheese filling (it will be runny), and place in greased baking pan. Cover with remaining enchilada sauce, and grated cheddar cheese.
Bake for 20 minutes at 350 degrees.
From a package of Lynn Wilson corn tortillas.
Notes:
When I'm in a hurry, I skip warming the tortillas and make enchilada casserole. I just break the tortillas up and layer them with the cheese mixture and the sauce, ending with the sauce and topping with grated cheese.
I also like to mix in different kind of cheese when I have them. Queso Fresco, cottage cheese, Monterrey jack, whatever I have on hand.
You can skip the sauce and use your favorite canned enchilada sauce. Usually those are too spicey for my family, to it's easier to make our own (and to keep it very mild).
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