Archive for the ‘Bean Recipes’ Category

Vegetable Loaf Recipe

Wednesday, July 15th, 2009

This one’s from my husband’s grandmother’s recipes.

1/2 cup cooked peas
1/2 cup cooked string beans
1/2 cup chopped cooked carrots
1 and 1/2 cups milk
1 egg
1 cup soft bread crumbs
1/2 tsp salt
1/8 tsp pepper
1/2 tsp paprika

Puree peas in your food processor.

Cut beans into small pieces.  Combine all vegetables.  Add milk.  Beat the egg slightly.  Add to vegetable mixture along with bread crumbs and seasonings.

Turn into a well-greased baking dish and bake 350 degrees (F) until firm.

Serve like you would meat loaf.

Note:  this is a bit blander than I like.  Try adding fresh herbs and experimentikng with the vegie combo a bit.

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Potluck tomato basil salad

Saturday, June 13th, 2009

I like to take this one to potlucks.  It’s so bright, colorful, flavorful, and healthful.  There’s not usually many healthy alternatives at potlucks, so it’s generally greatly appreciated.

Sorry - again one that I don’t measure. .. but that’s the way I tend to cook (unless I’m baking), if you haven’t figured that out yet.

- Cherry or grape tomatoes, washed, drained, and halved.
- a large handful of basil leaves, washed, drained, and shredded.
- scallions or red onions, diced finely
- celery washed, drained and diced (optional)
- 1 clove of very finely crushed, diced garlic (go easy on the garlic if this is for a potluck or public supper… most folks don’t take kindly to strong garlic.  I, on the otherhand, can never get enough of it! :)
- basalmic vinegar
- black pepper to taste

Toss everything together, adding only enough vinegar to flavor lightly. (you don’t want soupy salad, and the tomatoes will release their juices as the dish sits… keep that in mind.)  If you make it a bit ahead of time and find that it’s too soupy, you can drain the dish and add a little extra basalmic vinegar again.

I like to garnish with a small, pretty sprig of basil.

To “fancy” the dish up a little, I’ll place the bowl w/salad on a platter.  Fill the platter that’s exposed (not covered by the bowl) with shredded lettuce and a few quartered black olives for accent (or even a little shredded motzerella cheese), or crackers with slices of fresh mozzarella cheese.  Note:  Don’t mix the cheese in with the salad.  While it’ll be tasty, it’ll end up looking disappointingly unappetizing.

enjoy!

PS - if you like a little zip to your dish, add a hint of finely diced jalepeno.  Remember to wash your hands very well when you’re done chopping or you’ll be sorry!

Posted in Bean Recipes, Celery Recipes, Green Onion Recipes, Herb Recipes, Jalepeno Recipes, Pepper Recipes, Salad Recipes, Tomato Recipes | No Comments »

Chili Recipe

Sunday, April 12th, 2009

Thanks to Paul for sharing this recipe!

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This is his favorite chili recipe…

3 tbsp olive oil
1 lb chuck roast, cut into bite sized chunks
1 & 1/2 lb pork butt roast, cut into bite sized chunks
2 tbsp chili powder
1 tsp ancho chili powder
1 cup diced onions
1 tbsp minced garlic
4 cups peeled chopped tomatoes
3 cups tomato sauce
2 tsp cumin
1 tsp salt
1 tsp ground black pepper
15 oz can of pinto beans, drained
15 oz can of black beans, drained
15 oz can of dark kidney beans, drained

Heat oil in large skillet. Add meat and sprinkle with chilli powders. Stir and cook until meat starts to brown. Then add onions and garlic. Keep stirring while it cooks. When onions start to soften, add tomatoes, tomato sauce, and spices. Reduce heat to a simmer and cover, simmering for a half hour, stirring periodically. Add beans and continue to simmer gently, stirring to keep from burning the bottom. Cook until chili is the desired thickness.

Note: if you like chili with a little heat: add cayenne flakes or jalepeno slices when adding the onions.

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Chickies

Tuesday, March 17th, 2009

This recipe is good for a nutritious, high-protein, easy-to-make snack.

2 cups cooked chickpeas (garbonzo beans), drained.   Blot dry.
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper

Preheat the oven to 400 degrees.  Toss all the ingredients together until well coated.  Spread them out on a non-stick pan, in a single layer.  Bake for about 40 minutes or until the beans are golden and crisp.

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Mom’s Vegetable Beef Soup Recipe

Sunday, March 15th, 2009

This is one that I remember Mom making often on the farm!

Ingredients:
1 lb very lean hamburger
1 envelope lipton onion soup mix
7 oz package of sea shell pasta
4 cups vegetables (corn, diced carrots, diced onions, celery, green beans, cubed potatoes, etc.)
1 can tomato paste
1 tsp salt
1 tsp sugar
dash of garlic salt
dash of pepper
1/2 tsp Italian seasoning

Brown the hamburger and drain off the fat.  Add onion soup mix, and stir.  Add 6 to 8 cups of water and tomato paste and bring to a boil.  Add sea shells noodles and vegetables.  Let boil for 10 minutes or until pasta is tender.  Add the rest of the seasonings and simmer for 10 minutes more.

Posted in Bean Recipes, Celery Recipes, Corn Recipes, Pea Recipes, Potato Recipes, Tomato Recipes | No Comments »

Mock Sukiyaki

Sunday, March 15th, 2009

This was one of my favorites, growing up.  Probably because my brother and sister didn’t care for it.  In fact, it was one of my most requested “birthday dinners” as a child!  We grew up on a cattle farm, with a huge organic garden… so it was easy for Mom to give us this dish, knowing that it was wholesome all around.

Ingredients:
1 lb thinly sliced round steak
2 tbsp vegetable oil
1 cup celery, chopped
1 medium green pepper, sliced into bite-sized pieces
1 large onion, thinly sliced
1 & 1/2 cup sliced fresh mushrooms
1/2 cup sliced green onions, in 1″ pieces
1 can condensed beef broth
1 tablespoon soy sauce
1/4 cup water

Brown beef in vegetable oil.  Add broth and 3/4 can of water.  Let simmer for 45 minutes (until beef is tender).  Add vegetables and soy sauce. Let simmer 10 minutes more or until vegetables are to your desired tenderness.

Separately, combine 1/4 cup water and cornstarch.  Add to meat mixture and stir until thickened.  Serve over hot rice.

Note:  if you slice the beef when it’s still partially frozen, it’s easier to slice it more thinly.

Of course, you may also add other vegetables to this dish as well… like water chestnuts, bamboo shoots, snow peas, bean sprouts, bok choy, etc.

Posted in Bean Recipes, Bok Choy Recipes, Celery Recipes, Green Onion Recipes, Mushroom Recipes | No Comments »

Tostadas Recipe

Sunday, March 15th, 2009

This is a nice summer finger-food recipe.  Adjust the ingredients to your taste.  I like to prepare it just to the point of decorating, and let my dinner guests finish their own.

Ingredients:

Vegetable oil
1/2 onion, diced
2 cloves garlic, chopped
2 cups cooked chicken breast (use canned if you’re in a hurry)
3 chipotle chiles (you can use canned here too if needed)
1 cup tomato puree
1 tbsp oregano
1 can refried beans
farmer’s cheese, crumbled
Tostadas (fried, flat corn tortillas)
sour cream
chopped clinatro
chopped scallions (green onions)

Saute onion and garlic in vegetable oil until soft.  Add chicken.

Puree the chipotle peppers and the tomato puree in blender.  Pour over chicken, add oregano and cook for 10 minutes over low heat.

Warm the refried beans in a sauce pan.  Spread over tostadas.  Add a layer of chicken.  Next, add a layer of cheese.  Then garnish with a dolop of sour cream and chopped scallions and or cilantro.

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Ricki’s White Bean Chili Recipe

Sunday, March 15th, 2009

This is a great recipe.  Great by itself, or served with corn bread.

Ingredients:
1 lb dried navy beans (or used canned beans and cut the prep/cooking time down drastically)
5 cups chicken broth
4 tbsp butter
1 tbsp minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (mild or hot to your taste)
1 lb boneless skinless chicken breasts, finely chopped
1 tbsp ground cumin
1 tbsp oregano
1 tsp black pepper
1/2 tsp white pepper
pinch of cayenne pepper flakes
1/2 bunch cilantro leaves, chopped

Rinse beans and cover with cool water… soak for minimum of 2 hours.  Drain.

In a sacuepan, heat butter over medium heat.  Add garlic, onion and peppers.  Saute until onions are tender.

Place beans in large pot with chicken broth and bring to a boil over high heat. Add onion/chile pepper mixture to broth.  Add the remaining ingredients.  Lower heat to medium and cook for approx 1 1/2 hours (stirring occasionally).

Posted in Bean Recipes, Chile Recipes | No Comments »