Black Beans

Black Beans and Rice

Cook Time: 1 hr | Makes: *Serves 4-6

Ingredients:

• 4 teaspoons olive oil
• 1 green bell pepper, seeded and chopped
• 1 onion, finely chopped
• 5-6 cloves garlic, finely minced
• 2 (16-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 cup low-sodium chicken broth
• 3/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 cup water
• 2 tablespoons finely chopped fresh cilantro
• Salt and freshly ground pepper to taste
• 4-5 cups hot, cooked white or brown rice

Directions:

In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.

Source:http://www.melskitchencafe.com/2010/06/classic-and-simple-black-beans-

Kim made these while I was in Fallon. A good way to spice up your black beans. 

Flank steak

Andy's grandpa always used to make flank steak supposedly, it's kind of tradition in his family. I've never had it, but I have his recipe and have made it a few times in the last year. Super easy. I'm sure there's a better, more complex recipe somewhere out there, but this is so quick and really good.

Poke holes every few inches in steak with a fork. Sprinkle thyme on a flank steak and cover with soy sauce (I marinade mine in a ziplock bag, you can do it in a cake pan too). Let marinade for 4 hours or whatever. Grill. Cut very thinly against the grain-this cut of meat is very very lean and can be tough, so this step is absolutely necessary.

Guacamole Salad

I can never think of a vegetable to go with Mexican dishes, like when we have tacos or something. but I discovered this and really like it. I leave the beans out.


GUACAMOLE SALAD
http://www.melskitchencafe.com/2011/05/guacamole-salad.html

INGREDIENTS

• 1 pint grape tomatoes, halved
• 1 yellow bell pepper, seeded and chopped (about 1/2-inch pieces)
• 1 (15-ounce) can black beans, rinsed and drained
• 1/4 cup small diced red onion
• 1 jalapeno pepper, seeded and minced
• 1/2 teaspoon freshly grated lime zest
• 1/4 cup freshly squeezed lime juice (from about 2 limes)
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 medium garlic clove, finely minced
• 1/8 teaspoon ground cayenne pepper
• 2 ripe Hass avocados, seeded, peeled, and diced (about 1/2-inch pieces)

DIRECTIONS

1. Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. This mixture can be refrigerated for 3-4 hours before serving.
2. Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning, adding salt and pepper to taste if needed, and serve at room temperature.

let's talk chicken.

my friend brought some grilled chicken for us after i had damon. i love grilled chicken, but i hate dealing with chicken breasts and sometimes they are too big/thick. but my friend brought grilled chicken tenderloins - soooo much better than breasts. i remember mom told me to buy these in college, but i haven't since. they are perfect for grilling. or when the chicken isn't mixed in to other things (ie soup, crock pot chickens, etc ... for these things i still use chicken breasts).

we have eaten grilled chicken every week since. with grilled veg. yum.

i buy the big bag at costco.

our favorite is this recipe. super quick and easy. i let it marinade for like 24 hrs.

just thought i'd share my new discovery and renewed love of grilled chicken.

Zucchini Pizza

Slice zucchinis in half

Brush with olive oil

Sprinkle with garlic powder

Place sliced tomatoes, cheese, whatever else you want on top. 

Roast in oven 375 for 20-30 mins. 

I would cut the zucchinis into thinner strips next time so that they get more roasty and less watery. 

Sweet and Sour Citrus Chicken Stir Fry

source

This stuff is so stinking good. I'm not usually big on Chinese type food because it's so heavy, but this is light and I daresay, healthy. The leftovers are fantastic. I found it on Our Best Bites.

Sweet & Sour Citrus Chicken Stir-FryRecipe adapted by Our Best Bites from this recipe by Alice Currah

Ingredients:

Sauce
2/3 cup orange juice
Juice and grated rind of 1 lime (about 2 tablespoons juice)
2 tablespoons rice vinegar
2 tablespoons brown sugar
3 tablespoons soy sauce
5 cloves garlic, minced
2 teaspoons fresh ginger, minced or grated

Stir-Fry1 pound boneless skinless chicken breasts, cut into 1″ chunks
Salt and pepper to taste
3 tablespoons corn starch
1 1/2 cups broccoli florets (fresh or frozen; if frozen, pull them out when you begin cooking)
1 1/2 cups green beans (fresh or frozen; pull these out of the freezer with the broccoli)
1 red, orange, or yellow bell pepper, seeded and sliced
1 small or medium red onion, halved and cut into 1/4″ slices

I added 8 ounces of mushrooms too. 

You can kind of do whatever veggies you like. 

Instructions:

In a large skillet, whisk together the sauce ingredients. Bring to a boil over medium-high heat and cook for 5 minutes. Remove from heat and pour into a heat-safe bowl. Rinse out the skillet and wipe it dry.

Season the chicken with salt and pepper, then sprinkle with corn starch and rub the corn starch into the chicken.

Add about 1 tablespoon oil to the skillet and heat over medium-high heat. Swirl the pan to coat it. Add the seasoned chicken and stir-fry for 4-5 minutes or until the chicken is cooked through. Add the onions and other veggies and stir-fry until the beans and broccoli are tender-crisp. Add the sauce, a few tablespoons at a time, allowing the sauce to bubble up after each addition. Serve immediately over hot rice. Makes 4 servings.

Costco dinner

No, this isn't a recipe for a hot dog and soda.

As I was throwing stuff together I realized all my ingredients were from Costco.  So if you  make this and you get your Broccoli from Smiths or Safeway (for the Fallonites) you can't call it Costco Dinner. You have to call it something like Chicken Pesto Tortelini with Broccoli. This is easy and so tasty, that costco pesto is heavenly.

Ingredients

7 Cheese Tortelini
Broccoli flourettes
Chicken breast(s)
Pesto sauce
Grated Dubliner Cheese or Parmesan

Bake a chicken breast or two depending on how much tortellini you're making and how much you like chicken.  Start boiling some water when chicken is about 2/3 done. When water starts to boil add desired amount of tortellini and desired amount of broccoli at the same time. I like my broccoli a little on  the crunchy side so if you like it mushier add it a little before the tortellini. Dice up the chicken, add it to the drained tortellini and broccoli then add desired amount of pesto. I actually let everyone add their own pesto to their own dishes because some of us like more pesto than others.  Top with grated cheese.

Pot Roast

I've found it. The best pot roast ever.
I've never really liked the other recipes. They're always too salty (onion soup mix) or weird looking (cream of mushroom). But this one is herbaceous and beautiful. I just really loved it.

It's from pioneer woman. Here is a link to her step by step instructions. I used a crock pot.

Here is the recipe:

• 1 whole (4 To 5 Pounds) Chuck Roast
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Then I turned the left over juice into a gravy and it was so so good. I could drink it. I just started about 2 T butter and 2 T flour in a saucepan for thickening, then added the juice.

Plus the carrots...were so good. I ate them like candy. You know you've got a good pot roast when the carrots are divine.

I think I would serve this with mashed potatoes in the future so that I can use more of the gravy.

banana muffins--no flour, no sugar

I found the recipe here, via pinterest, and I really like these.  They are not very sweet and that is what I like about them.  If you are looking for a cakey muffin, don't make these.  You will be disappointed.  If you are looking for a healthy way to use up over ripe bananas, this is your recipe.  The first time I made these I used cupcake liners and they totally stuck to the liner, and it was a pain to eat them.  The second time I made them I just sprayed the pans and it worked out better.  We also like to add 1/2 cup chocolate chips and a 1/2 cup walnuts (but my kids have now nixed the nuts...oh, well).
140 cal/muffin (with cchips and nuts)
102 cal/muffin (with cchips)

Ingredients:
2.5 cups old fashioned oats 

1 cup plain low fat greek yogurt (I have only used fat free greek yogurt)

2 eggs

1/2 cup honey

2 tsp baking powder

1 tsp baking soda

2 TBSP ground flax seed

1 tsp vanilla

2 ripe bananas 




Instructions:
1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. Place the oats in the food processor and pulse for about 10 seconds.  Add remaining ingredients to the food processor.  
3. Process until everything is mixed together and oats are smooth.
4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.

And this is what you get people:

Let them cool on a wire rack for just a few minutes and then dig in.  They are actually really good when they are warm!

rick bayless tortilla soup

I thought everyone knew who Rick Bayless was, but Jeff had no clue, and Emily didn't know either...but he makes mexican food look healthy and good...

I found the recipe here

Makes 10 cups, serving 6

1 large dried pasilla (negro) chile, stemmed and seeded (the black ones in the grocery store.  I suggest using 1.5 or 2)
One 15-oz can diced tomatoes in juice (preferably fire-roasted)
2 tblsp vegetable or olive oil
1 medium white onion, sliced 1/4 inch thick
3 garlic cloves, peeled
2 quarts chicken broth
1 large sprig fresh epazote, if you have one (I've never found this ingredient)
salt
4 (about 1-1/4 lbs total) boneless, skinless chicken breast halves, cut into 1/2 inch thick cubes (I have always used a rotisserie chicken)
1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4 inch cubes
1-1/2 cups (6 oz) shredded Mexican melting cheese, or Monterey Jack, brick or mild cheddar
A generous 4 cups (about 6 oz) roughly broken tortilla chips
1 large lime, cut into 6 wedges, for serving
I also add corn and black beans to give it some more heft.

Quickly toast the chile by turning it an inch or two above an open flame for a few seconds, until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Break the chile into pieces and put in a blender, along with the tomatoes with their juice. (A food processor will work, but it won't completely puree the chile.)

Everytime I make this, I wish I'd done this step first...the onions can cook while you are toasting and pureeing the chile and tomatoes.  Heat the oil in a large (4 quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender; set the pan aside. Process until smooth.

Return the pan to medium-high heat. When it is quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote if using. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth). 

Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips among the serving bowls. When the chicken is done, ususally about 5 minutes, ladle the soup into the bowls. Pass the lime separately. Rotisserie or grilled chicken can stand in for the raw chicken breasts (add it at the last second). I add the corn, beans and chicken right before serving and just heat til warm. 

We like it with sour cream, cheese, and avocado and of course tortilla chips.  Also, the first time I made this I pretty much assumed my kids wouldn't eat it.  I thought it would be too spicy or they'd think it was weird, but everyone ate it and loved it (even Calvin).  It's really just a chicken taco soup. 

Here's a time saving tip...whenever I make this soup, I double the ingredients up until I blend everything (the tomatoes, chili, onions, garlic).  Then I divide the mixture in two, put one part in the pot and the other part in the freezer.  I don't recommend reducing both mixtures at once, it takes a long time and splatters all over the kitchen making a mess, and almost making this a non time saver.   But when you have a busy day, and need an easy meal, all you have to do is pull the mixture out of the freezer pop it in your pan, reduce it and add the broth, chicken (and beans and corn if you are me)...I always make this on a day that I go to the store, so I always buy a rotisserie chicken.  Easy peasy. 

Peanut Sauce

source

If you like Thai anything or spring rolls, make this sauce. Now. It makes a ton, so I kept it in the fridge and thew it on Pad Thai after we were done with our spring rolls. I actually had everything on hand, which was a miracle. I was licking my fingers. Could drink this stuff actually.

Found the recipe here.

Easy Thai Peanut Sauce Recipe: How to Make My Mom’s Thai Satay Sauce

Prep time:  8 mins

Cook time:  5 mins

Total time:  13 mins

Serves: 3.5 cups

 

Ingredients

• One 13.5-ounce can of full-fat coconut milk
• 2 ounces (approximately ¼ cup) of Thai red (mom’s preference and mine too) or Massaman curry paste (milder but flavorful) I used 3-4 T. Red curry paste. Comes in a tiny bottle. Found it at Raleys I think, but I'm sure WINCO would have it too
• ¾ cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter. I use Smucker’s natural peanut butter — the kind that comes with natural peanut oil on top.) I used Adams brand. That's what we had in the cupboard
• ½ tablespoon salt
• ¾ cup sugar I think you could do less for sure. It was a bit sweet for me.
• 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
• ½ cup water

Instructions

1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.

Notes

This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully. I prefer Maesri red curry paste. But you can also use Mae Ploy red curry paste (it’s hotter). A lot of people like to use massaman curry paste, and you can do that too. Originally, Mom used roasted peanuts, ground up in a mortar and pestle. For those who feel the use of natural peanut butter in this recipe is blasphemous, please feel free to go that route. But then, what is unsweetened, natural peanut butter if not roasted peanuts ground up into a paste? For those living in areas of the world where commercial natural peanut butter is not available, please grind up 12 ounces of roasted peanuts using whatever means most convenient for you. Then use the peanut paste in the same manner as peanut butter as directed.

Lasagna

I love homemade lasagna. Emily and I were saying this weekend that we have used different recipes each time we make it. Emily mixes different recipes together. I kinda did the same. Anyway, I decided to try Pioneer Woman's recipe and it  is a winner. It's not thin and soupy, and stays together well. I love the consistency.

Andy loved all the sausage. I like the sausage in it for sure, but next time will try 1/2 pound instead, with 2 pounds ground beef or whatever I got and see if I like it less sausage-y.


Lasagna (Pioneer Woman)  My comments are red.

• 1-1/2 pound Ground Beef
• 1 pound Hot Breakfast Sausage (I used regular, not hot ... I didn't know how hot the "hot" was and I didn't want to risk it being too spicy for the kids. So I just added a few shakes of red pepper flakes into the meat/tomato mixture to simmer)
• 2 cloves Garlic, Minced
• 2 cans (14.5 Ounce) Whole Tomatoes
• 2 cans (6 Ounce) Tomato Paste
• 2 Tablespoons Dried Parsley
• 2 Tablespoons Dried Basil
• 1 teaspoon Salt
• 3 cups Lowfat Cottage Cheese (I prefer cottage cheese over ricotta in lasagna. One reason I really like this dish)
• 2 whole Beaten Eggs
• 1/2 cup Grated (not Shredded) Parmesan Cheese
• 2 Tablespoons Dried Parsley
• 1 teaspoon Salt
• 1 pound Sliced Mozzarella Cheese (I just bought a 1lb chunk of mozz and grated it)
• 1 package (10 Ounce) Lasagna Noodles (You only need 8 noodles for this ... in case you are tempted to boil the whole package like me. You will waste most of it)
• (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

This filled my 9x13 pan to the brim.

I really loved this recipe, but am wondering if anyone else has a superb recipe that they always use. If you do, please post. Otherwise, I will stick to this one from now on. 

Frosting

Recipe here

Ingredients

• 4 sticks (1 pound) unsalted butter, softened
• 6 cups sifted confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 pinch of salt

Directions

1. Put butter in bowl of an electric mixer. Beat on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar 1/2 cup at a time, mixing well, about 5 minutes total. Add vanilla and salt. Raise speed to medium-high; beat until smooth, about 1 minute more.

That's some good frosting. I never now what recipe to use, so this is gonna be my go to. I think you can definitely half it and be good to go. It makes a lot!

banana ice cream

this is a healthy ice cream substitute, for those who are trying to shed a few extra pounds or want to trick your kids with something healthier than ice cream...and it's almost like a little miracle.

take 3 frozen bananas (or more if you like) and beat the heck out of them in a food processor or a vitamix.  It takes about 3 minutes or so and you have a banana that tastes and has the texture of ice cream.

I tried it first in my blender (which I think is a pretty good one) and it didn't work, the bananas got stuck under the blades...try in a blender at your own risk.

pasta salad

This is just a simple, quick pasta salad.


Bowtie pasta
Green apples, chopped
Cherry tomatoes, halved
Cucumbers, chopped
Mozzarella cheese (I just use string cheese), cut up
Carrots, chopped
Chicken -- I don't add this

Combine all ingredients - however much you want of everything - and mix with rice vinegar (I use seasoned vinegar).

I make this sometimes when I just want something in my fridge to snack on during the week. In fact, maybe I will go make it right now. i LOVE rice vinegar too ... Maybe the original recipe had more of a vinaigrette, I don't know. But I just use straight up rice vinegar on it all. I could drink that stuff. I don't add the chicken b/c I don't like old chicken that's been in the fridge for a couple days ... and this lasts longer than that for me.