Showing posts with label bean. Show all posts
Showing posts with label bean. Show all posts
Sunday, March 22, 2015
Black Bean and Goat Cheese Mini Slow Cooker Recipe
Day 224.
I used my Little Dipper Slow Cooker yesterday to make a Tex-Mex inspired black bean dip, and I loved it. It was kind of spicy, but the goat cheese complimented the spice nicely with its creamy mellow flavor.
Since I used my Little Dipper, I cut the recipe down quite a bit to fit inside. Feel free to double, triple, or exponentially increase---its very good, and I wouldnt mind making a whole meal out of chips and dip one day.
very soon.
The Ingredients.
--1/2 can of refried black beans
--2 cloves garlic, chopped
--1/2 of a lime, juiced
--1 t cayenne pepper
--1 t cumin
--2 T chopped cilantro leaves
--3-5 slices of goat cheese
The Directions.
Open the can of refried black beans, and scoop out about half of the contents into the Little Dipper. Squeeze in the lime juice. Add chopped garlic, the spices, and the cilantro leaves. Stir. Top with the sliced goat cheese.
Cover and plug in. The Little Dipper doesnt have a temperature gauge. Cook for 1-2 hours, or until the goat cheese has melted and the beans are warm and gooey.
Serve with corn tortilla chips.
The Verdict.
Very tasty. I was quite pleased with the kick the dip had, and loved how the goat cheese was creamy and mellow. The cilantro gave a "freshness" that I really appreciated---it didnt just taste like a canned bean dip. The kids mostly scooped the goat cheese off the top, but did try the black bean dip enough to know that it was spicy.
I have the other half of the can in the fridge, and plan on making this for myself for lunch while I watch taped Olympics.
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P.S. Im having Feed Burner issues. I dont use a reader myself, so I dont really understand them. If anyone knows what I should do to fix whatever error is happening that makes it look like I havent updated since February, Id love to hear from you! crockpotlady AT gmail DOT com.
xoxo steph
Saturday, March 21, 2015
Slow Cooker Italian Style Calico Bean Soup
This has been one of "those weeks" -- and I feel like I just cant seem to do anything correctly, and everything seems to be just slightly off balance.
it stinks.
I try to maintain a positive outlook on life, the universe, and everything, but today was one of those days that I wanted to crawl back in bed as soon as my feet hit the floor. The good news was that dinner pretty much made itself, and the kids have promised that theyll do the dishes.
And Adam promised hell oversee the process, which means that Im going to curl up on the couch with a blankie and watch the DVRed Lifetime shows Ive got stockpiled...
[hey, no judging allowed! SOMEBODY has to watch Drop Dead Diva and Devious Maids, or theyll get cancelled!]
The Ingredients
serves 8-10
1 (16-ounce) package bean soup mix, flavor packet discarded
1 (12 to 16-ounce) package bulk Italian sausage, browned and crumbled
1 (26-ounce) jar prepared pasta sauce
2 empty pasta sauce jars worth of water
1 chicken bouillon cube (12 grams)
The Directions
Use a 6-quart slow cooker. In a large pot on the stove top, bring the beans to a rapid boil in a bunch of fresh water. Boil the beans for 10 minutes, then cover and remove from the heat. Let the beans sit in the cooling water for 1 hour, then drain and rinse in clean water. Place the beans into an empty slow cooker insert.
{please note that because this bean mix contains red beans, the beans *must* be boiled this way to kill a naturally-occurring potential toxin found in red beans. Its best to be safe rather than sorry!]
In a large skillet, brown the bulk sausage on the stove top, and drain any accumulated fat. Scrape the pan contents into your cooker. Add the entire jar of pasta sauce, and two jars-worth of water. Drop in the bouillon cube. Stir to combine. Cover, and cook on low for 8 to 10 hours, or on high for about 5 hours. Serve with grated Parmesan cheese and a hunk of homemade cornbread.
enjoy!
The Verdict
I love this bean mix because it has something for everyone -- I especially love the great big huge butter beans that nearly triple in size while cooking. The leftovers freeze beautifully, and I enjoy having lots of little containers in the fridge ready to go for lunches during the week.
If freezing, youll need to thin a tiny bit with broth or water upon reheating.
more beany goodness:
traditional minestrone
16 bean soup
cowboy stew
dried beans tutorial
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Thursday, March 19, 2015
Lima Bean Casserole Cassoulet CrockPot Recipe
Day 269.
I googled casserole vs. cassoulet and didnt get a very good answer. Somebody should write an article really laying out the differences---itd get a lot of hits. In my very (very) limited breadth of knowledge, Im going to decide that they are the same thing, but cassoulets use beans as a base instead of rice or pasta.
And cassoulet is French, so your coolness factor goes up just by using the word.
I also googled "are lima beans vegetables or beans" and only got an answer about whether or not they are a fruit or vegetable. I cant imagine anyone could really think they are a fruit, but whatever. Growing up, I was certain they were vegetables, because they were greenish and came in a little container swimming in butter at the school cafeteria. And they are in the frozen vegetable section of the grocery store.
But I think they are beans, which are legumes. And this ends pretty much everything I know.
my brain is now empty.
Dont be scared to try lima beans. I got the kids to try them---and my parents each had two bowls.
The Ingredients.
--1 pound of dried lima beans (soaked over night)
--28 oz can diced tomatoes
--2 cups diced ham, or turkey ham
--1 medium yellow onion, chopped
--3 smashed and chopped garlic cloves
--1/2 tsp black pepper
--1 T dried mustard
--1 cup water
The Directions.
Soak the beans overnight in a bunch of cold water. They will expand, so use enough water to cover them at least 4 inches.
In the morning, drain and rinse the beans. Dump into a 4 quart or larger crockpot. Add a fresh cup of water.
Dice up the ham or turkey ham (I think chicken and apple sausages would be good, too) and add on top.
Open the can of tomatoes, and pour in the whole can. Chop the onion and garlic and add. Stir in the spices.
Cover and cook on low for 6-8 hours. I cooked our beans for about 7. This is done when the beans are tender. If you cook this too long, the only harm will be that the beans begin to fall apart.
The Verdict.
I really was astonished at how much I liked this. I couldnt get enough, and Im pretty sure I was annoying Adam by going on and on (and on some more) about how amazing it was that lima beans could taste so good.
Lima beans have been given a bad rap. We should change that.
yes, Im writing this at 3 in the morning. I couldnt sleep. Should I just be up for the day, or go back to bed. That is the question...
CrockPot Bean Stew Recipe
Day 311.
This could be vegetarian if I had vegetable broth in the house. I did not, so I used chicken broth.
My back is not feeling the best, due to a bend-and-hug that turned into a hug-and-hang. Im typing this standing up. Every movement is taking more effort than I want, and Im a wee bit cranky.
I didnt make it the store, and needed to make due with stuff we had in the house. I was certain that I had a bag of green lentils in the pantry, and was totally bummed to realize that the bag actually was filled with split peas. I used them anyway.
The Ingredients.
--2 cups split peas (or lentils!)
--6 cups broth
--1 can kidney beans, rinsed
--1 can black beans, rinsed
--1 potato, chopped
--1 yellow bell pepper, cored, seeded, and chopped
--4 sad looking green onions, chopped
--3 vine-ripened tomatoes, chopped
--1 cub baby carrots
--handful of broccoli (or other veggies you have lying around)
--1 tsp dill (to be different!)
--1 tsp kosher salt
--1/2 tsp black pepper
--1 1/2 tsp paprika
The Directions.
I used a 6 quart crockpot.
Chop up the vegetables to desired size, and throw them in the pot. Rinse the beans, and add. Add the split peas. Cover with broth, and stir in the spices.
Cook on low for 7-9 hours, or on high for 4-5. Soup tastes better the longer it cooks.
The Verdict.
I had read somewhere that dill enhanced soups and stews and it was an under-utilized spice. I threw some in, and immediately regretted it, but decided to climb back in bed with the heating pad hope for the best.
I think the dill works. It tastes too strong if the broth isnt salty enough---so salt and pepper to taste.
Then you can eat it without feeling like youre eating the guinea pigs alfalfa hay.
My kids fished out the stuff they liked, but mostly ate Toquitos for dinner.
I had Advil.
Im going to have a big bowl for lunch.
Thursday, March 12, 2015
Recipe for Chicken Black Bean and Red Pepper Salad with Spicy Avocado Dressing
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| Chicken, Black Bean, and Red Pepper Salad with Spicy Avocado Dressing! |
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this tasty salad with chicken, black beans, and red peppers with avocado dressing is something I love when the weather gets hot. I normally post my Phase One Friday favorites on Friday morning, but I'm sharing this one early because tomorrow morning I'll be heading out bright and early to attend the BlogHer Food 2013 Conference. This year the conference is in Austin, Texas, where it's definitely hot enough to make you crave this type of salad; enjoy!)
It's hot, hot, hot outside, and whether you're looking for a cold side dish to take to a party or just something that's an eat-it-cold meal idea, this Chicken, Black Bean, and Red Pepper Salad with Spicy Avocado Dressing is going to hit the spot, I promise. If you really want to avoid cooking you can make this with leftover rotisserie chicken, but if you don't have that poaching two chicken breasts is still pretty quick and easy. This salad stayed good in the fridge for several days, especially if you stir in a little more of the spicy avocado dressing to perk up the flavors. Enjoy!
It's hot, hot, hot outside, and whether you're looking for a cold side dish to take to a party or just something that's an eat-it-cold meal idea, this Chicken, Black Bean, and Red Pepper Salad with Spicy Avocado Dressing is going to hit the spot, I promise. If you really want to avoid cooking you can make this with leftover rotisserie chicken, but if you don't have that poaching two chicken breasts is still pretty quick and easy. This salad stayed good in the fridge for several days, especially if you stir in a little more of the spicy avocado dressing to perk up the flavors. Enjoy!
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Vegetarian Recipe for Green Chile and Pinto Bean Layered Mexican Casserole
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| This Vegetarian Green Chile and Pinto Bean Layered Mexican Casserole is a perfect Meatless Monday dish |
This new recipe for A Month of Daily Phase One Recipes is the firstborn child of my Green Chile Mexican Casserole with Ground Beef and Layered Mexican Casserole with Chicken (that are also Phase One), and once Jake and I had the idea of trying to create a vegetarian casserole with some of those same flavors, it took us three tries to get it right. But this final version is a definite winner, with all the flavors that make bean and green chile burritos such a favorite of many people. Even though casseroles aren't too photogenic, I love them for the way the flavors combine to make a sum that's greater than the parts, and a leftover casserole like this in the fridge is always a nice benefit.
Click to continue reading
Chicken and Pinto Bean Soup with Lime and Cilantro
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| Chicken and Pinto Bean Soup with Lime and Cilantro is made from leftover rotisserie chicken! |
Food blogs are always a work-in-progress, and it's no secret I've been updating my photos on this blog for many years now. I decided that the month of Daily Phase One Recipes was a great chance for me to improve the photos on some of my favorite Phase One Soups from the past. This Chicken and Pinto Bean Soup with Lime and Cilantro is something I would happily devour for a Phase One lunch or dinner, and it had been needing a new photo since 2007! This soup is a good one to make with leftover rotisserie chicken, and if you're not a cilantro fan I'd use thinly sliced green onions instead. (You can see all the recipes from the month by clicking Daily Phase One Recipes. Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)
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Wednesday, March 11, 2015
Navy Bean and Refried Bean Stew Recipe with Ham Leeks and Tomatoes
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| This Phase One Navy Bean and Refried Bean Stew with Ham, Leeks, and Tomatoes would be a great use for leftover holiday ham. |
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites. If you're having ham during the holidays, this is a great phase one soup to make with the leftover ham. If you wanted to try this in the slow cooker, I would reduce the amount of ham stock to about 2 cups.)
When it's winter in Utah we often have a short little taste of warm weather, and then the lawn is covered with snow again and it seems like soup or stew is back on the menu. I created this recipe for a bean stew with leeks, ham, and tomatoes on a winter day when I was having guests for a soup and stew lunch. The recipe was partly inspired by an abundance of leeks and leftover ham, and the photo (which I was not crazy about) might have kept it from making an appearance on the blog, but when my nephew Jake and my brother Rand (two confirmed foodies) both raved about the flavors in this stew, I knew I should post it even if the photos didn't really show off its inner beauty.
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Tuesday, March 10, 2015
Quick Easy Sprouted Bean Recipes
Thanks to Evita at Evolving Wellness for asking this question:How about beans? I cannot imagine getting them out of my diet. Do you ever eat them and if so how? I cant imagine raw?
A legume is a plant in the family Leguminosae, or a fruit from these plants. But to most folks, legumes are more commonly known as beans.
Take a look at a list of common legumes. I bet more than one of these will surprise you:
- alfalfa
- black beans
- carob
- clover
- cowpeas (black-eyed peas)
- garbanzo beans (chickpeas)
- lentils
- mung beans
- peas
- peanuts
- soybeans
The Musical Fruit
Sprouted legumes are an economical and essential part of a living food diet. They are easy to digest, and an excellent source of protein and fiber. Get in the habit of rinsing legume sprouts before eating. This helps to remove surface sugars that contribute to those musical toots.
You can purchase sprouted legumes or start sprouting your own at home. Almost any grain or legume can sprout, although they will have different sprouting times. A glass jar, some tulle netting, a rubber band, and youre good to go. Or you can buy a sprouting kit.
I love crunchy spouts – green peas, cow peas, red lentils, garbanzo beans – in my salads. Ive also experimented with recipes using sprouted legumes. Heres a few of my favorites for you to try. Enjoy!Sprouted Hummus
1 C mixed crunchy sprouts*
1 Tbsp tahini
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 clove garlic, minced
1 tsp ground cumin
salt & pepper to taste
Blend all ingredients in a food processor until smooth.
* My favorite combo is green peas, red lentils, chickpeas, and adzuki beans.
Sprouted Lentil Tabouli
3 C red lentil sprouts
1 bunch scallions, chopped
1 bunch parsley, rough chopped
1/2 head celery, finely chopped
2 cucumbers, finely chopped
3 tomatoes, finely chopped
Mix all ingredients in a large bowl. Toss with sea salt, pepper, fresh lemon juice and olive oil to taste.
Curried Lentil Saladfrom The Raw Gourmet by Nomi Shannon
2 C sprouted lentils
1/2 C onion, chopped
2 tsp Braggs Liquid Aminos
1 Tbsp fresh lemon juice
1 clove garlic, minced
1 tsp curry powder
In a small bowl, mix the liquid aminos, lemon juice, garlic and curry powder. In a separate mixing bowl, combine lentils and onions. Pour dressing over the lentils and toss well.
This salad also makes a tasty filling for an avocado or pepper half.
Black Bean Dip*
3 C sprouted black beans
3 small tomatoes
1 medium onion
1 tsp cumin
1/4 tsp cayenne
1 clove garlic
Using a food processor or high-powered blender, combine all ingredients until well mixed and smooth.
* Besides making a wonderful dip, I like to place some on a large leaf of red lettuce along with sliced avocado and roll like a burrito. Yum!
Thursday, March 5, 2015
Green Bean Salad with Feta Cheese
Ingredients
- 12 oz green beans
- 1 red onion, chopped
- 3-4 tbsp chopped fresh cilantro
- 2 radishes, thinly sliced, 2 3/4oz reduced fat feta cheese, crumbled
- 1tsp chopped fresh oregano
- 2 tbsp red wine vinegar
- 1/3 cup olive oil
- 3 ripe tomatoes, cut into wedges
Preparation
1. Bring about 2 inches of water to a boil in the bottom of a steamer. Add
the green beans to the top part of the steamer, cover, and steam for 5
minutes, or until tender.
the green beans to the top part of the steamer, cover, and steam for 5
minutes, or until tender.
2. Place the beans in a large bowl and add the cilantro, radishes, and
feta cheese.
feta cheese.
3. Sprinkle the oregano over the salad, then season with pepper. Mix the
vinegar and oil together in a small bowl and pour over the salad. Toss
gently to mix well.
vinegar and oil together in a small bowl and pour over the salad. Toss
gently to mix well.
4. Transfer to a serving platter, surround with the tomato wedges and
chill until ready to serve.
chill until ready to serve.
Makes 4 serving
Source; http://www.popweightloss.com/green-bean-salad-with-feta-cheese/
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