Showing posts with label black beans. Show all posts

Enchiladas

Several months ago Matthew and I traveled to my sisters house in Salt Lake to stay for a while. We needed a break from St. George and a change of scenery. It's always wonderful to spend time with Jill and her family. She has been changing her family's diet and has done some amazing things. She introduced me to kale chips and I shared with her this Enchilada recipe. It was one of those clean out the fridge recipes...I seem to have a lot of those, what can I say, they get the juices flowing...in more then one way :) Anyway, her family loved it which is saying something. Jill's husband Mike is not exactly on the bandwagon yet. In fact, Jill, in her wifely efforts made lettuce wraps one night. Mike looked at the wraps, then at Jill, then at the wraps and with eyes pleading looked up to Jill and said, "so, this is our life now huh?" So the fact that Mike ate these enchiladas and enjoyed them is saying something.

Enchiladas


1 can enchilada sauce
vegan cheese
brown rice
black beans
chopped tomatoes
cilantro
1 small can green chilies
chopped green peppers
onion chopped
corn or flour tortillas

Mix everything together in a bowl except the tortillas. In a baking dish pour some enchilada sauce to cover the bottom. Scoop the mix into the tortillas wrap and place in the baking dish. Cover the enchiladas with enchilada sauce and then with foil. Bake in the oven on 350 till bubbly. Let stand for a few minutes and then enjoy!
black beans brown rice cilantro
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Day 31: Black Bean Soup

It's funny how once you leave home your tastes change. I'm totally convinced that as I drove that long stretch of road away from home to college my tastebuds actually mutated and started liking different things. Perhaps my liberal education liberated my tastebuds as well.....as if I could get more liberal in the kitchen than my mom and grandma....but that's beside the point.

As I said before, at our house we ate strange things like sweet spaghettie and tacos! But, we never had anything with cooked tomatoes. We weren't exactly prohibited, we just never had it. Even tomato soup was looked down upon. It actually wasn't until I was married that I had a tomato based soup. And I liked it. I'm such a rebel, I know.

After my first daring experience, which was this soup, I confronted my mother about what a deprived child I was. How could she do this to her children? Her reply, "ya, I don't like cooked tomatoes." That was it. I was a bit taken back by her brutal honesty. I can think of a lot of things that we didn't like as kids but were "invited" to quietly gunk down. We even had this rule in our house....the "no thank you" rule. This meant that we had to try everything at least once (twice if he was really cute) and if we didn't like it we could say "no thank you." I fully intend on torturing my children with this, and, as payback - Mother, I know your reading this, and I invite you to a no thank you helping! :)


Black Bean Soup

1 lb black beans cooked
2 carrots cubbed
2 potatoes cubbed
1 can corn
1 onion chopped
1 can stewed tomatoes
1 box spanish rice
lime
avacado
cilantro



Place everything but the corn, lime, avacado, and cilantro in your slow cooker and add enough water to fill it. Let simmer till carrots soften. Before serving add the corn, just to warm. Top with lime, avocado and cilantro. Enjoy mom!
black beans carrot corn
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Day 20: Cous Cous Salad

Several years ago I lived just down the street from my fantastic sister-in-law. Those were good times! We were at their house on a regular basis (a little too regular they thought). We had adventures at the park, carved my brother-in-laws head on a pumpkin, and put up their Christmas tree for Halloween. I know he won't admit it but even my brother-in-law felt magic in the air.

I want to apologize to my sister-in-law in advance for her "honorable mention" on this blog but our adventures in the kitchen never fail to bring a smile to my face. If there were to be a cooking show like Tool Time, my sister would be Tim. I say that with all the love in my heart! I really look up to her in SO many things!

One evening we went to their home for dinner and I brought warm cous cous as a substitute for rice. The family, having tried some of my other concoctions and not being fans, took a little coaxing. After the first bite they loved it. My sister asked what it was. I told her it was cous cous and she gave me a confused look. I told her she could get it at any health food store.

To my surprise, the next day I got a call from my sister. She had gone to the health food store, I think for the first time. She had bought cous cous, cooked it up, and it was terrible - nothing like mine. I asked her what spices she put in it, "spices, what spices? You didn't say anything about spices." Which was true. This reminded me of the time when I was telling her how to make gravy. I said, " you start out by making a rue." To which she replied, " rue, isn't that Kangas baby? You're just making these words up right?"

I adore my sister-in-law, and in her defense I have recently heard that she makes scrumptious homemade rolls. I can't wait for her to teach me and for many more memory making moments in the kitchen...which will be posted soon. For now, Here comes the cous cous

Cous Cous Salad
1-2 c cous cous
1 can black beans
1 can corn
cilantro
1 green chili
EVOO
lemon or lime juice

In your loyal rice cooker cook your cous cous in double the amount of water (2 water to 1 cous cous). Drain, wash, and drain your black beans. The beans need to be clean with no juice or they will turn your cous cous black. Drain your corn. Mix cous cous, beans, and corn in a bowl. In the food processor or blender, add your cilantro, green chili, EVOO, and lemon juice. Puree and place everything in the fridge. Let everything cool. Just before serving, drizzle the salad with the dressing. This is a great refreshing meal.
black beans blak cilantro
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Day 4: Hawaiian Chili & Rice

Anyone who has lived in Hawaii, or even been there on a visit can tell you about Zippies Chili and Rice. It's legendary. Whenever we go back, the first place we stop, after the luggage carousel, is Zippies. And true to Hawaiian style, one serving usually satisfies both of us...depending on the in-flight meal. It's one of those things that if you're in Hawaii you've got to try - like surfing and Motsimotos (try the shaved ice with the beans....you won't regret it). But, If you're not planning a trip to the rainbow state any time soon, this recipe will satisfy for now. Or, if you've been there it might make you more anxious to go back.

Hawaiian Chili and Rice

Lentils
1 can refried beans or homemade
1 lb black beans
1 lb kidney beans
1 can stewed tomatoes
1 onion chopped
1 can corn
salt
garlic powder
brown sugar to taste

First, soak the black beans and the kidney beans over night. This will help cut down on the "end result" that beans can have. If that's not an option then just put them together in a pot with water and cook. Once the beans are cooked add the stewed tomatoes, chopped onion, refried beans, and lentils. (remember those left over beans and lentils from the bean burritos? throw em' in!) Now add the salt and brown sugar till it tastes slightly sweet. At the very last add the can of corn. This way the corn will stay crisp. Serve over rice. (this is a great way to use up the plain rice left over from the fried rice).

Now, grab a bowl, head out to the backyard with your slippas and some island music. You can thank me later for saving you on your grocery bill AND your travel expenses.
black beans brown rice brown sugar
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