Tag Archives: black beans

and Dance

Southwestern Shepherd’s Pie

southwestern_shepards_pie

Welcome to May’s installment of the Secret Recipe Club  and what I hope is the start of a lot of new blog posts.  I wound up taking the last month off in order to deal with our kitchen renovation and a fantastic little stomach bug.  Now I’m back – with an awesome new kitchen that can’t wait to be used!  Today’s recipes is one of the first I did in the new kitchen, and was a great way to “break it in” since it required the stovetop as well as the oven.  The interesting part is that the recipe I wound up using from BCmom’s kitchen was not one on my original list.  My first plan was to make her delicious sounding Sweet Potato and Chickpea soup but then the weather decided to warm up, so I needed a new plan.  It was in my second search that I saw her Southwestern Shepherd’s Pie.   I had to make a few changes in order to make it vegetarian, essentially dropping the meat and doubling the vegetables!

and Dance

Ingredients

  • 1 tbsp vegetable oil
  • 1 medium onion, diced
  • 1 small green bell pepper, diced
  • 1 Tbsp minced garlic
  • 1 Tbsp chopped green jalapeño
  • 1 Tbsp tomato paste
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 1 can Rotel Diced tomatoes
  • 1 1/2 cup frozen corn
  • 2 cans black beans, drained and rinsed
  • 1/4 cup chopped cilantro
  • 1 cup fresh spinach
  • 1-1/2 lbs. sweet potatoes, peeled and cut in chunks
  • 1/4 cup sour cream

Instructions

  1. Place the sweet potatoes in a pot of water and bring to a boil. Cook for 25 minutes, or until soft.
  2. Meanwhile, heat the oil over medium heat in a large skillet. Add the onion and bell pepper and cook for 5 minutes before adding the garlic and jalapeno, cook for an additional 5 minutes.
  3. Add the tomato paste along with the spices to the onion and pepper mixture. Stir well and cook until the paste has mostly dissolved then add the diced tomatoes and bring to a simmer for 10 minutes.
  4. Add the final ingredients and continue simmering for 10 minutes.
  5. Preheat oven to 400.
  6. Drain the sweet potatoes, and return to pot. Mash with the sour cream.
  7. Pour the tomatoes and pepper mixture in to a 9x9 baking dish (or 2 qt casserole dish) and top with the sweet potatoes.
  8. Sprinkle with cheese (optional) then bake for 30 minutes.
  9. Serve and enjoy!
http://dancingveggies.com/2015/05/and-dance.html

There are more ingredients, and steps, to this than most of my recipes but it still comes together rather quickly.  I served this with some avocado,  a dollop of sour cream, and some tortilla chips in order to ensure every last drop was enjoyed.  Another fantastic dish thanks to the SRC!

I’ve Hungered

Caribbean Beans & Rice

carribean_beans_rice

Day 3 of TripleSBites – a saucy, sexy, spicy collection of recipes from 20 incredible bloggers! So far I’ve featured one of my Valentine’s favorite vegetables, a delicious pink treat, and today I’m featuring a spicy dish that is sure to heat things up.  I’ve mentioned before how when I first met my husband he wasn’t a fan of the spicy, and how over the years (5 this spring!) he has acquired a taste for the hot, hot, HOT!  So when the I was Pirate Jonny’s Caribbean  style hot sauce I knew I HAD to use it to make something special for my better half.  This dish features a bunch of vegetables along with two types of beans some brown rice and for those that want it: cheese!  Basically all the things my husband loves, minus Old Bay.

I’ve Hungered

Serves 4

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 red onion, diced
  • 1 green pepper, diced
  • 1 cup corn
  • 1 cup brown rice
  • 1 1/2 cups vegetable stock
  • 1 can rotel tomatoes, original
  • 1 tbsp Syrena's Seduction Hot Sauce
  • 1 cup black beans, presoaked
  • 1 cup pinto beans, presoaked
  • Grated Cheese, Sour Cream, and/or Avocado for topping

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the garlic, onion, and green pepper and cook for 10 minutes. Stir in the corn and cook for an additional 5 minutes.
  2. Add the rice, and toss well in the oil and vegetables for a minute before adding the stock, hot sauce and rotel. Bring to a boil, then cover, and bring to a simmer. Cook for 25 minutes, then stir in the beans and fluff the rice and allow to sit for 5 minutes.
  3. Serve and top with cheese, sour cream, and/or avocado and Enjoy!
http://dancingveggies.com/2015/02/ive-hungered.html

Not going to lie – this sauce packs a bit of a punch! However it is more than just a hot sauce, there are other flavors going on which is key to me.  Don’t get me wrong, I enjoy hot sauce but there has to be something else going on beyond the HOT portion – and this sauce has it.  Next on my list is to check out their Guava Girl Hot Sauce, mostly because of the name, but it also sounds like another sauce that will more than just a “hot sauce”.

Note: While I did receive the Cherry Chipotle Not Ketchup for free as part of participating in TripleSBites, I was not required to use or mention the product outside of acknowledging receipt of the product.  All opinions are totally my own.  

Don’t forget to check out the giveaway for your chance to try some of these incredible products!  Also, be sure to check out all the other bloggers below!

Hold at Night

Black Beans and Rice

Black Beans and Rice

I though fall had arrived – last week the air had that familiar crispness to it and the humidity was starting to drop to a more tolerable level.  However it appears that Mother Nature isn’t quite ready to say good-bye to the warmer temperatures making me glad I was lazy in leaving my tomato plants outside “just in case”.   This resulted in a few more cherry tomatoes, and another jalapeno – all of which joined together to make today’s delicious dinner.   The other ingredients are all pantry staples, which means the dish came together in record time which was another bonus since things were a bit insane towards the end of last week (eek Holiday cleaning!!!!).   I was able to toss everything together and let it cook while I attempted to knock a few more rooms off my seemingly never ending cleaning list.

Hold at Night

Serves: Serves 4-5

Ingredients

  • 1 tbsp vegetable oil
  • 1 red onion, diced
  • 1 jalapeno, minced
  • 3 cloves garlic, diced
  • 1/4 tsp cumin seeds
  • 1/4 tsp celery salt
  • 1/2 tsp cayenne powder
  • 1 tsp chili powder
  • 2 cups black beans, presoaked and well rinsed
  • 1 cup brown rice (presoaked and well rinsed if needed)
  • 2 1/4 cups vegetable stock
  • 1/4 cup fresh basil, coarsely torn
  • 1/2 cup cherry tomatoes, diced

Instructions

  1. Heat the vegetable oil in a pot over medium heat. Add the onion and garlic and cook for 10 minutes, then add the spices. Toss well and cook for 5 minutes.
  2. Add the black beans, rice, and vegetable stock - bring to a quick boil then cover and turn heat to low. Allow to simmer for 20 minutes, or until rice is tender.
  3. Stir in the basil leaves along with the tomatoes then season to taste with salt, pepper, or more chili powder!
  4. Serve and enjoy!
http://dancingveggies.com/2014/09/hold-at-night.html

Just another meal justifying my love for beans and rice – such basic ingredients that can be tweaked in so many different way to create the perfect meal.  We both topped ours with some “pico de guac”, recipe for which will be up later this week!  Joe also grabbed some chips to go with his while I decided to go with some extra tomatoes, either option being perfectly acceptable!

Two Can Keep

Bean Salad

Bean Salad

Sometimes things work out, and more often then not I have to remind myself of that fact.  Apparently a few months ago I had a special moment and forgot to sign up for August’s Secret Recipe Club reveal – my first miss in two years!!!  Thankfully I was on Facebook at the right time to see a call to adopt an orphan for Group D, so I still get to participate.  The blog I adopted wound up being perfect for me as Dena’s Oh! You Cook! blog is 100% Kosher!!!  That’s right – 100% full of treats not treif 😀  Which meant I could pick any of her dairy, vegan,  or parve recipes and not have to worry about surprise ingredients which was fantastic since I had only a few days to pick and make the recipe.   Since I knew I was hosting another game day over the weekend I decided to look for easy side dishes or dips that would work with out bbq plan.   Which narrowed it down to her Black Bean Salsa, Buffalo Nachos,  Israeli Beet Dip, and Bean Salad.   I really wanted to do her beet dip but struck out at the farmer’s market, and again when I suggested the dip on the meetup page – apparently gamers don’t like beets?!?!  So I decided to whip up her bean salad, knowing it would be the perfect gluten-free and vegan side dish for our eclectic group of gamers.   Some quick changes: used two cans of chickpeas (thought I bought kidney but apparently didn’t) and argula for cilantro since a few of our friends can’t stand the stuff.

Two Can Keep

Serves: Yields 8 cups of bean salad

Ingredients

  • 2 cans black beans, well rinsed
  • 2 cans chickpeas, well rinsed
  • 2 cloves garlic, minced
  • 1 red onion, diced
  • 1 green pepper, diced (optional)
  • 1/4 cup argula, loosely torn
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 tbsp yellow mustard

Instructions

  1. Drain the beans and place them in a large bowl. Toss in the red onion, garlic, argula, and green pepper in with the beans.
  2. In a small bowl whip together the olive oil, balsamic vinegar, and yellow mustard. Once mixed, pour over the bean mixture and stir.
  3. Refrigerate until time to Serve!
http://dancingveggies.com/2014/08/two-can-keep.html

Sure enough this salad was a hit!  Some people used it as a really thick dip, others topped their burgers with it, while a few of us dived in with spoons.  So while gamers don’t like beets – they most certainly LOVE beans!!!!

Perfect Storm

Vegetable Quesadilla

veggie_quesadilla

Ignoring the random snow we had yesterday (none of which stuck), I think it might be safe to say that spring is finally here!  I am ready for the ground to thaw so that I can start clearing out all the old beds and start figuring out my plan for this year.  As far as gardening goes this year is going to be a pot garden, since there is no established garden at our new place and I have no idea what areas of the yard will get the right amount sun – with the exception of the patio.  The few flower beds in the front of the house are home to a few types of ivy, both poisonous and non, so odds are nothing new will get planted there until I know the nasty stuff is gone.  However the first step is going at least a week without frozen precipitation.  Today’s recipe is wishful thinking in that it features all the vegetables that I’m hoping to grow in my garden.   From tomatoes to spinach to red onion – this cheesy treat is packing with the good stuff!

Spring Vegetable Quesadilla

Serves: Yields 2 10inch quesadillas

Serves 2-3

Ingredients

  • 1/2 cup shredded cheese (for non-dairy be sure to use a "meltable" variety)
  • 1/4 tsp cayenne powder
  • 1/4 tsp ground cumin
  • 1/2 tsp chili powder
  • 2 garlic cloves, minced
  • 4 10 inch tortillas
  • 1/2 cup grape tomatoes, quartered
  • 1/2 red onion, diced
  • 1 cup pre-soaked black beans, well rinsed
  • 1 jalapeno, sliced and deseeded (optional)
  • 1 cup spinach, shredded (make sure it's super dry)
  • 1 cup kale, shredded (make sure it's super dry)

Instructions

  1. In a medium bowl mix the shredded cheese/"cheese" with the cayenne powder, ground cumin, chili powder, and minced garlic. Set aside
  2. Heat a medium skillet over medium heat. Place a tortilla on the skillet and cook for 2 minutes before flipping. Place 2 tbsp of cheese on the tortilla, then layer with half of the tomatoes, spinach, kale, onions, and black beans. Place another 2 tbsp of cheese then top with another tortilla. Use a panini press or smaller skillet to weigh down the top of the quesadilla.
  3. Cook for 5-7 minutes, until lightly brown, and then gently (carefully!) flip to the other side. Repress the quesadilla and cook for a final 5-7 minutes.
  4. Remove to a plate and allow to cool for 2 minutes before cutting up with a pizza slicer. Serve as is or with sour cream, salsa, and/or quacamole.

Notes

Avoid place two quasadillas in the same skillet as uneven cooking can result. For those of you with multi-tasking skills use two front burners to prepare two at a time!

http://dancingveggies.com/2014/04/perfect-storm.html

I’ll always be a fan of dishes that allow for easy seasonal switches.  Garden overflowing with zucchini?  Toss them in!  Growing three types of tomatoes?  Add them all!  I decided to stick with the spring greens but look forward to trying a summer variety in the coming months.  With that in mind I’m sending this over to the amazing Ren and her  Simple and in Season April blog challenge, which is being hosted by Michelle who blogs over at Utterly Scrumptious  I can’t wait to see all the early Spring treats everyone will be sending in!!!