Tag Archives: beans

Happy Birthday

  Mexican “Beef” Corn Casserole

mexican_casserole

Welcome to September’s Secret Recipe Club!  I’m always a fan of the first Monday of the month because of SRC, but this month is extra special as today is also my birthday!   Plus next week is husband’s birthday so lots of celebrating going on over here.  This is part of the reason why I wanted something quick and (especially) delicious for this month’s SRC, something that would work for serving a group of hungry visitors.  Thankfully the blog I was partnered with this month was more than up for the challenge as Mostly Food and Crafts is STUFFED with incredible recipes.   From Rice and Lentils to Mocha Chocolate Chip donuts (DONUTS!!!) to Tomato Basil Pie – there were so many recipes to pick from.  Oh, did I mention she has an entire section on her recipe page dedicated to beans – vegetarian dream!  In the end I could not get her Mexican Beef Corn Casserole out of my head, all the taste of a taco without the work.   An easy switch from regular beef to “beef” and recipe was good to go!

Mexican "Beef" Corn Casserole

Serves: Serves 4-5

Ingredients

1 lb ground "beef" (I used Wegmans "Don't have a cow")

1/3 cup cilantro, chopped or torn

2 cups black beans, presoaked

1 cup fresh corn off the cob

1/2 cup tomato

3/4 cup salsa

2/3 cup sour cream

1/4 cup shredded Mexican style cheese

Instructions

  1. Preheat oven to 400 degrees. Cook the beef substitute per instructions on the box/bag and then set aside.
  2. In an 8x8 inch pan, combine the corn and the black beans then top with an even layer of cilantro. Add the ground "beef" and cover with the salsa before adding the sour cream and cheese.
  3. Bake for 20 minutes, or until cheese has melted. Remove from oven and allow to slightly cool before serving. Enjoy!
http://dancingveggies.com/2015/09/happy-birthday.html

This casserole was exactly as advertised!  All the taste of a fantastic taco without the mess and work that comes with a taco.  I served this with some chips and sour cream

Orioles Magic

Nopal Dip

nopal_dip

Welcome to a special August edition of the Secret Recipe Club!  A few months ago it was decided that instead of the 5th Monday of the month being a “buy” week, it would be a time for all four groups to get together around a common theme.  The first theme: Tailgating!  While we’re not really tailgators in this house, we are huge fans of chips and dips and all those other delicious finger foods – we just tend to serve them during (board)Game Days.  This year we did treat ourselves with (partial) season tickets for the Orioles, so have had a few more opportunities to indulge in tailgate treats while at the game.  For this special feature, I was sent to check out Micha’s Cooking Mimi blog which has a bunch of delicious treats.  In fact, the recipe I settled on in the end is really a 2 for 1 as for the perfect Nopal dip you have to first make her Pico de Gallo salsa.   I had to make one change to each recipe, dropping the lime juice from the salsa (allergy) and subbing some black beans in for the ground beef in the Nopal dip.  I’m sure a beef substitute would work, and that had been my original plan, but I’ve had a hard time finding my favorite one lately – which of course is store brand so limited in options.  Anyway – this dip came together super fast and was delicious!

Nopal Dip

Ingredients

5 Roma or plum tomatoes, chopped

1 medium vidalia onion, diced

2 jalapeños, diced

1 tbsp fresh cilantro

Salt

1¼ pound White American Cheese, cut into ½ inch cubes

1 cup whole milk

2 cups black beans, presoaked and rinsed

Salt/pepper to taste

1 recipe Pico de Gallo (above)

Instructions

  1. Prepare the Pico de Gallo by mixing the tomatoes, onion, jalapenos, and cilantro in a medium bowl. Season to taste with salt, then set aside.
  2. Add the milk and cheese to a heavy bottomed pot and slowly melt the cheese over medium low heat stirring frequently and once melted add the black beans. Season to taste with salt and/or pepper.
  3. Combine the cheese and pico de gallo in serving sized portions. Serve and enjoy!
http://dancingveggies.com/2015/08/orioles-magic.html

We enjoyed it with chips (of course) and some burrito bowls for a perfect Mexicanish dinner.   The salsa had the right amount of bite thanks to the two jalapenos which is always an issue for us as many are a bit too mild.  I did notice my salsa came out a bit thicker than Micha’s but not exactly sure why.

Careful Making

Quinoa with Beets, Beans, and Berries

beets_with_quinoa

I still can’t believe this year is almost over – and that /52weeksofcooking is almost done (again).  It’s been a fun adventure with new ingredients and techniques and cuisines, which is why I can’t wait to see what themes are picked for next year.   I’m also a little behind, so today’s dish is actually from week 49 where dried fruit were the theme.  I debated going with something sweet, oatmeal raisin cookies or similar, but after seeing some fantastic looking beets at the market I decided to go with something savory.  After all, there is more than enough junk food this time of year!  The beets I picked up still had the greens attached, however I know that’s not always the case so feel free to switch out for some swiss chard or collards.

Quinoa with Beets, Beans, and Berries

Serves 4

Ingredients

1 tbsp olive oil

1/2 red onion, diced

2 cloves garlic, diced

2 large beets, diced

1 tsp rosemary

1 tsp thyme

1/4 tsp black pepper

1 cup tri-color (or red) quinoa, pre-rinsed

2 1/4 cups vegetable stock

2 cups cannellini beans, presoaked

2 cups beet greens, torn

1/2 cup cranberries

Instructions

  1. Heat the olive oil in a large sauce pan over medium heat. Add the red onion and garlic and cook for 7 minutes before adding the diced beets. Continue cooking for 10 minutes, stirring frequently to prevent sticking.
  2. Add the herbs and pepper, and stir well before adding the quinoa - continue to stir until quinoa is coated in the oil (about 1 minute). Add the vegetable stock and bring to a quick boil.
  3. Allow to boil for 2 minutes, add the beans, then cover and turn heat to low. Simmer for 15 minutes then start adding the greens a 1/2 cup at a time. Once they have wilted, add the next portion, stirring as needed.
  4. Once all the greens have been added cook for a final 5 minutes. Mix in the cranberries, then Serve and Enjoy!
http://dancingveggies.com/2014/12/careful-making.html

This dish is one where layering the ingredients really comes off – and keeps the leaves from turning bright pink.  I enjoyed this dish “naked” while Joe topped his with some grated Parmesan cheese, soy crumbles would also work for those wanting to add more salt to the dish.  I’m more of a bitter person, which is why I loved how the tart of the cranberries went against the natural sweet of the beets.

Wicked This

Curry Couscous

Every had one of those moments where you think it’s about 2hrs earlier than it actually is?  This recipe is the result of one of those nights.  For some reason my internal clock was saying 5PM while the actual clock was saying something closer to 8PM…not really an issue unless one hasn’t even started thinking about dinner plans.  I started searching the pantry and found some couscous and a new thing of spicy curry along with some beans, garlic, and red onion.  Okay…I can work with this!  Everything came together quickly and before I knew it, and before 9PM, dinner was served!

Curry Couscous

Ingredients

1 tbsp vegetable oil

1/2 red onion, diced

3 garlic cloves, minced

2 cans light red kidney beans, drained and well rinsed

1 cup vegetable stock

1 tbsp curry

2 cup couscous

Instructions

  1. 1. Prepare the couscous according to the directions on the box, set aside.
  2. 2. Heat a large saucepan over medium heat, add the vegetable oil. Once hot add the onion and garlic and cook for 7 minutes. Add the beans and cook for 3 minutes, stirring constantly to prevent sticking. Add the vegetable stock and curry, bring to a simmer and cook for an additional 15 minutes. The beans should be tender, al dente if you will.
  3. 3. Add the cooked couscous to the beans, stir well adding salt and additional curry as needed. Serve!
http://dancingveggies.com/2012/03/wicked-this.html

I also had some leftover banana bread to serve as a side along with some diced roma tomatoes left over from a salad the night before.  This might not be the fanciest dish out there, but it was warm and filling which is all that really matters!

Need to be a Little Crazy

Pasta e Fagioli

pastafijoule
For some reason this April has been nothing short of INSANE!  I started a new job last week and the film festival at the USHMM has also started up again.  I was also fortunate enough to spend this past weekend in NYC (2nd Top Chef restaurant) and will also be out of town the next two weekends with other fun things.  There is also a very good chance that in the next 24hrs Joe will be an Uncle…did I mention this month has been insane?!? I have still been cooking like crazy and have some great quick and easy spring time recipes that I can’t wait to share with everyone.
During crazy insane times like these I rely on quick easy recipes that involve very little prep and very little active cooking times.  Meals like these are essential on crazy nights, and the best part about this recipe is that is has everything in it for a full meal.  Just add some polenta or some crusty bread and you have a quick weekday night feast!
Ingredients:
2 tbsp EVOO
1 onion, diced
1/2 lb baby carrots, chopped
2 tbsp parsley, chopped
3 garlic cloves, minced
2 tomatoes, chopped
1 can garbanzo beans
1 can cannelloni bean
2 cups low salt veg. broth
1 cup small pasta, uncooked

Directions
1. Heat the oil in a large saucepan over medium heat.  Add the onion and cook 3 minutes, then add the parsley, garlic, and carrots. Cook 5 minutes.
2. Add the beans and stock and bring to boil, then reduce heat to a simmer and add the pasta.  Cook, simmering, for 15minutes or until pasta is tender.  Season to taste with salt and pepper and serve!


Joe likes to top his with some fresh cheese, be it Mozzarella or Parmesan while I prefer to just add some crusty bread.  Hopefully things will start to slow down soon and I can start posting more regularly.  There is an IIP party this week so I will have a delicious Cake Pop recipe to share on Saturday night.  I have this theory that with all the running around I have been doing any Cake Pops that I eat while recipe testing won’t count.  I mean, that’s how it works right???