Tag Archives: Legumes

Real Refried Beans

This was super simple and yet it tasted really good.  I was making our fajita bar lunch menu and thought a seven layer dip would be nice to go with it as an appetizer.  Most seven layer dip recipes call for a refried beans as the base layer, and I like to avoid processed food out of a can as much as possible…..So here’s a take on Mark Bittman’s recipe for Refried beans from How to Cook Everything app on my ipod.

Real Refried Beans

1 lb Great Northern Beans
5 cups water

1 cup onion chopped
1 tbsp cumin
1/4 tsp cayenne
1/4 cup butter Continue reading

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Arugula and Bean Salad

The 101 Salads in 101 days challenge continues, Day 2, going strong.  Its like flossing once you do it for 21 days straight, it becomes a habit, and you don’t even think about it.  Today was a quickie and in Bittman’s NYT article it’s salad #19.  This turned out pretty good, the beans took a bit away from the spice of the arugula, and the garlic and chili flakes hit the mark!

Arugula and Bean Salad

  • can of mixed beans
  • bunch of arugula
  • 1/2 pint of cherry tomaotes halved
  • clove of garlic, thinly sliced
  • 1tbsp olive oil
  • 1 tsp rosemary
  • 1/4 tsp dried chili flakes
  • 1 tbsp lemon juice
  1. Drain and rinse beans.
  2. Wash and spin arugula, chop into bite sized pieces and combine with beans
  3. Heat olive oil in small skillet, add garlic, rosemary and chili flakes toast until lightly brown.   Cool
  4. Toss salad with lemon juice and olive oil mixture, and serve!

Cinco De Mayo

I love a theme!  No I am not Mexican, nor have I ever been there.  But I was once in Colorado on this day, and it’s a big deal!  A major occasion to celebrate.  So this is my attempt to bring a bit of a Fiesta to my kitchen.  Did I mention I love themes, well I took this menu straight from Martha.  Chicken Enchilada, black beans, and a salad with pepitas.  That’s a fun word to say.  The verdict…it was delicious,  Shouldn’t wait another year to have this one again.

Salad:

  • Mixed Green (mizuno, amaranth, etc) tossed with the following:
  • 2 Tbs toasted pepitas (aka pumpkin seeds, but just not as much fun to say)
  • 2 Tbs White wine vinegar
  • 3 Tbs Olive Oil
  • 1/2 tsp cumin

Mix vinegar, cumin, and oil, toss with greens and top with pepitas.  Sprinkle them on once served, or they will end up at the bottom of the salad bowl.

Black Beans:

  • 2 tsp olive oil
  • 1 green onion chopped (green parts reserved for garnish)
  • 1 can of black beans drained and rinsed
  • 1/2 tsp chili powder
  • 2 tsp lime juice

Heat oil in skillet, cook white part of green onion for 1-2min, add the beans, 1/4c water, chili powder, cook for 5min, remove from heat, add lime juice and serve.

Chicken Enchilada:

  • 1 roasted whole chicken
  • 5 cloves of garlic
  • 3/4 c whipping cream (could probably be made with half and half)
  • 2 340ml jars of green salsa (PC brand)
  • 12 corn tortilla wraps (can be purchased at my local No Frills)
  • 340g pkg of Monteray Jack Cheese shredded (no name brand)
  • cilantro

Roast chicken (or in my case purchase roasted chicken) remove meat from bones, mix in 5 cloves of crushed garlic.

Mix salsa and whipping cream.

Mix half of salsa/cream mixture with chicken.

Dip tortillas into the other half of the salsa/cream, then place chicken in the center, wrap and place in 13 x 9 pan.  Continue till you run out of chicken.  Pour rest of salsa mixture on top, then the cheese.

Place into 350F oven for 30min, then broil for 2 min to get the cheese nice and golden.  Remove and serve, in my case with lots of cilantro, but others may not find that cilantro enhances flavors, but they are wrong!


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