This dish kicks ass! I first made it last December when I was too busy to blog, so it's been sitting amongst my drafts for the past 3 months, patiently waiting to be posted until I made it again today.
I based it on this recipe from the eggs on sunday blog. I left out the garlic, upped the chili powder, omitted the cinnamon, subbed a can of Ro-tel for the jalapeno, added a can of black eyed peas (because I love them so), omitted the cheese, and used a vegan cornbread recipe for the topping instead of the more polenta-like topping in the original recipe. I also like to brown the corn with the onion and bell pepper, to get it toasty and delicious. And I use what may sound like an insane amount of cilantro, but I'm kind of crazy about cilantro, and it does lose some of its flavor when it cooks.
The filling is to die for. Each time I've made it, Brad and I have hovered over the stove, scooping up big mouthfuls with tortilla chips. If you wanted, you could add another can or two or Ro-tel, and you'd have yourself a kick ass salsa. The filling would also be equally as delicious served over rice as it is in tamale pie form. It just depends on what you're craving.
I love this meal. So very, very much.
Tamale Pie
Filling:
1 tsp olive oil
1 medium red onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 15-oz can corn, drained
1 15-oz can black beans, drained and rinsed
1 15-oz can black-eyed peas, drained and rinsed
1 can Rotel (I like to use the extra spicy variety)
1 8-oz can tomato sauce
2 cups coarsely chopped cilantro
1 Tbsp cumin
2 Tbsp chili powder
1/2 tsp salt
Topping:
1 cup almond milk mixed with 1 tsp vinegar
1 cup yellow cornmeal
1/2 cup flour
1 tsp salt
1 tsp baking powder
1/4 cup vegetable oil
Preheat oven to 350 degrees.
Heat olive oil in a large skillet over high heat. Add onion, bell pepper and corn. Saute several minutes, until onion and bell pepper begin to soften, and all vegetables are somewhat browned. Add remaining ingredients, cooking and stirring until heated through. Pour into a 9x9 baking pan.
In a small bowl, combine almond milk and vinegar. Stir together and set aside while you measure and combine the dry ingredients. Whisk together cornmeal, flour, salt and baking powder. Add milk and vegetable oil. Stir thoroughly. Spread over bean filling. Bake 20-30 minutes, until cornbread topping is cooked through (you can test it with a toothpick).
If desired, sprinkle 1 cup grated cheddar cheese on the filling before adding the topping.
Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
Monday, April 6, 2009
Tuesday, March 31, 2009
Vegan Split Pea Soup
This isn't the first time I've made vegan split pea soup, but I didn't get around to blogging it in the past. Let me start by saying that never, not in a million years, would I have guessed that split pea soup would taste good without ham. But I found some meat-free recipes and gave them a try. What a hit! Even the kids love it! There's lots of flavor to be added by browning the vegetables before adding the split peas and stock, and adding fresh thyme, as well as some really flavorful vegetable bouillon (I used a few spoonfuls of jarred Better Than Bouillon, which I absolutely adore), and the meat isn't even missed. I've seen other recipes that call for adding a touch of curry powder, which I think would be delicious, but this soup is so good as-is, that I hate to mess with it.
The last time I made this, we ate so much that I extended the batch by adding in some more water, the few split peas I had left, and some red lentils I happened to have on hand. This can truly be one of those never-ending soups, where you just keep adding ingredients as needed to extend the servings. Both split peas and red lentils cook up very quickly, too. Perfect!
When my brother was in preschool, his class wrote a cookbook...you know, one of those fun cookbooks where the kids dictate recipes for their favorite foods to the teachers, which are then typed up and put into a cookbook for parents. They're full of all kinds of hilarious instructions, like heating the oven to anywhere from 20 degrees to 2000 degrees, and roasting turkeys for 15 minutes. I love them! The recipe my brother gave was one he came up with on his own (ever the innovator): split pea soup bread. He called for putting a thick slice of fresh french bread (my mom made the best!) in the bottom of a bowl, then smothering it with split pea soup. It's delicious, and I highly recommend it if you're so inclined. I think it would also be great if you first toasted the bread and rubbed it with some garlic, sort of like a giant crouton, french onion soup style. Delicious!
No pictures tonight, because we devoured this before I thought to pick up my camera. Split pea soup isn't the most attractive dish to begin with, though, so I think it'll be ok.
Vegan Split Pea Soup
1 Tbsp olive oil
1 large yellow onion, diced
1 very large carrot (or several small), peeled and diced
3 stalks celery, diced
2 Tbsp fresh thyme
1 lb dried split peas
10 cups water
2 Tbsp Better Than Bouillon vegetable base (or 2 vegetable bouillon cubes)
Heat olive oil in a large stock pot over medium-high heat. When oil is hot, add onion, carrot and celery. Cook and stir for several minutes, until vegetables are softened and a deep golden brown. Add thyme and split peas. Cook and stir two minutes. Add water and bouillon base. Stir to combine.
Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally. When peas are tender to your liking, remove from heat, dish up and serve.
The last time I made this, we ate so much that I extended the batch by adding in some more water, the few split peas I had left, and some red lentils I happened to have on hand. This can truly be one of those never-ending soups, where you just keep adding ingredients as needed to extend the servings. Both split peas and red lentils cook up very quickly, too. Perfect!
When my brother was in preschool, his class wrote a cookbook...you know, one of those fun cookbooks where the kids dictate recipes for their favorite foods to the teachers, which are then typed up and put into a cookbook for parents. They're full of all kinds of hilarious instructions, like heating the oven to anywhere from 20 degrees to 2000 degrees, and roasting turkeys for 15 minutes. I love them! The recipe my brother gave was one he came up with on his own (ever the innovator): split pea soup bread. He called for putting a thick slice of fresh french bread (my mom made the best!) in the bottom of a bowl, then smothering it with split pea soup. It's delicious, and I highly recommend it if you're so inclined. I think it would also be great if you first toasted the bread and rubbed it with some garlic, sort of like a giant crouton, french onion soup style. Delicious!
No pictures tonight, because we devoured this before I thought to pick up my camera. Split pea soup isn't the most attractive dish to begin with, though, so I think it'll be ok.
Vegan Split Pea Soup
1 Tbsp olive oil
1 large yellow onion, diced
1 very large carrot (or several small), peeled and diced
3 stalks celery, diced
2 Tbsp fresh thyme
1 lb dried split peas
10 cups water
2 Tbsp Better Than Bouillon vegetable base (or 2 vegetable bouillon cubes)
Heat olive oil in a large stock pot over medium-high heat. When oil is hot, add onion, carrot and celery. Cook and stir for several minutes, until vegetables are softened and a deep golden brown. Add thyme and split peas. Cook and stir two minutes. Add water and bouillon base. Stir to combine.
Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally. When peas are tender to your liking, remove from heat, dish up and serve.
Tuesday, September 30, 2008
Punjabi Chana, and Spicy Onion and Carrot Pickle
I don't remember how I came across this recipe for Punjabi Chana on the VeganMania! website, but I'm sure glad that I did! I have a bit of a love affair going on with chickpeas these days, so this recipe immediately jumped out at me. The ingredients, aside from spices, are minimal, so it was a very inexpensive meal. I already had all of the spices, onion and garlic on hand, so all I had to buy were chickpeas. Seriously, does it get any better than that? Actually, it does! Not only is it inexpensive, it's also really simple to make!
I know I say this a lot, because we love spicy food, but I should probably warn you that this dish IS very spicy. If you're not into food so hot it makes your tongue burn and your eyes water, you'll probably want to cut back on the cayenne pepper, or even omit it. We, however, loved it!
I also mixed up a quick batch of Spicy Onion and Carrot Pickle to go along with the Punjabi Chana (scroll down for the recipe). The pickled veggies are spicy, sweet and tangy all at the same time, and are a great, fresh contrast to the strong flavor of the Chana. I found the recipe here, and modified it a little by adding Sriracha hot sauce to make it spicy, some carrots to add some crunch, and a little fresh cilantro for some extra zip. Yum!
And it's all vegan! Woohoo!
Punjabi Chana
(simple and spicy Indian chickpea dish)
2 tbsp oil
1 tsp mustard seeds
3 cloves garlic, minced
1 Tbsp fresh ginger, grated
1 medium yellow onion, diced
4 cups cooked chickpeas (two cans, drained and rinsed)
1 tsp cumin
1 tsp cinnamon
1 tsp coriander
1 tsp cardamom
1 tsp cayenne pepper
1/2 tsp turmeric
2 cups water (or more)
salt to taste
Heat the oil over medium heat, and add the mustard seeds. When they have finished popping, add the garlic, ginger and onion and sauté until tender.
Add the remaining ingredients except for the salt and allow to simmer over medium low heat until most of the water has been absorbed and the chickpeas are uncommonly soft and rich in texture. Salt this dish liberally.
Serve over rice.
--------------------------------------------------------
Spicy Onion and Carrot Pickle
1 red onion, sliced
1 large carrot, cut into matchsticks
1/4 cup fresh cilantro, coarsely chopped
6 Tbsp white vinegar
6 Tbsp sugar
2 tsp Sriracha hot sauce
1 tsp salt
Rinse the onion slices in cold water, then pat dry.
In a microwave safe small mixing bowl, combine vinegar, sugar, hot sauce and salt. Whisk together, and microwave 1 minute to help sugar dissolve. Combine onions, carrots, cilantro and vinegar mixture in a mixing bowl (I put mine in a gallon size Ziploc bag). Toss to combine. Refrigerate at least 2 hours before serving.
Tuesday, September 9, 2008
Black beans and rice
Tonight's dinner is so easy, it's almost embarrassing. I'm glad for it, too, because I was gone 12 hours today for class, and was hungry when I got home! This dinner utilized leftover pico de gallo from last night, which was an awesome, easy way to flavor the beans. Brad roasted a couple sweet potatoes for me before I got home, so I diced one up and added it to my beans and rice. Awesome, instant nutritional boost, and it tasted great!
Give this recipe a try if you find yourself with leftover pico de gallo, and are pressed for time. It's delicious!
Black Beans & Rice
1 tsp olive oil
1 to 2 cups pico de gallo
2 cans black beans, drained and rinsed
1 tsp chili powder
1/2 tsp cumin
cooked rice, hot
1 cooked sweet potato, diced (optional)
Tabasco sauce (optional)
Heat olive oil in a skillet over medium-high heat. Add pico de gallo, beans, chili powder and cumin. Cook and stir until heated through. Serve over rice. Top with sweet potato and season with Tabasco sauce, if desired. Dig in!
Give this recipe a try if you find yourself with leftover pico de gallo, and are pressed for time. It's delicious!
Black Beans & Rice
1 tsp olive oil
1 to 2 cups pico de gallo
2 cans black beans, drained and rinsed
1 tsp chili powder
1/2 tsp cumin
cooked rice, hot
1 cooked sweet potato, diced (optional)
Tabasco sauce (optional)
Heat olive oil in a skillet over medium-high heat. Add pico de gallo, beans, chili powder and cumin. Cook and stir until heated through. Serve over rice. Top with sweet potato and season with Tabasco sauce, if desired. Dig in!
Thursday, August 21, 2008
Hooray for hummus!
I was so disappointed after last night's hummus disaster, so imagine my delight when I went the the lunch room today, and saw that a huge spread of Greek food had been catered in for lunch!! There were lamb gyros, chicken shwarma, rice pilaf, tzatziki sauce, hummus, pita bread, and Greek salad. Oh, baby!
The food wasn't a big hit with my co-workers, but hey, all the better, because more food for me, bitches! Yeah! I had a huge plate of salad, a scoop of hummus, and a round of the most fabulously chewy pita bread. There were literally stacks of leftovers, so I was able to bring home an entire tray of hummus (leaving another tray and a half behind), about a dozen rounds of pita bread, and a big bowl of salad, which we happily dined on this evening.
Look at all that hummus!
Hooray for leftovers! And hooray for hummus!
The food wasn't a big hit with my co-workers, but hey, all the better, because more food for me, bitches! Yeah! I had a huge plate of salad, a scoop of hummus, and a round of the most fabulously chewy pita bread. There were literally stacks of leftovers, so I was able to bring home an entire tray of hummus (leaving another tray and a half behind), about a dozen rounds of pita bread, and a big bowl of salad, which we happily dined on this evening.
Look at all that hummus!
Hooray for leftovers! And hooray for hummus!
Wednesday, August 20, 2008
Greek-ish Salad
Well, dinner tonight was a bust. Brad came home today (woohoo!), and had requested hummus, pita bread, and Greek salad. I make a kick-ass hummus, so I was happy to oblige, but it was an utter failure. I first realized that I didn't have garlic, so I tried to just substitute garlic powder instead. Bad, bad idea, I know. I hate garlic powder and think it makes everything taste awful, but I did it anyway. Then I decided to healthy it up a little by using liquid from the canned garbanzo beans instead of olive oil. Again, bad, bad idea. It's just not the same. And then I used too much of the liquid, and the hummus was terribly runny, so I tried to thicken it up by adding some chickpea flour. It did thicken it up, but it gave it this dry, beany, floury flavor. ICK.
So it was decided that I would run to the store and pick up some garlic and more garbanzo beans. Before I left, though, I figured that instead of letting the icky hummus go completely to waste, we could feed it to the dogs. So we put some scoops of it into the dogs' food bowls, along with their Puppy Chow. Yeah. Even the dogs wouldn't eat it. Talk about a recipe bomb!
I came back from the store and began mixing up the hummus, and only then did it occur to me that I had used the last of our tahini in the first disastrous batch of hummus. UGH! I tried to make it work anyway, by using just a spoonful of peanut butter (someone swore years ago that it's the only way to make fantastic hummus), and a drizzle of sesame oil, but yeah...it sucked.
Needless to say, we did NOT have hummus with dinner tonight. Instead I made a big salad of lettuce, grape tomatoes, green bell pepper, olives and garbanzo beans, tossed with red wine vinegar, olive oil and dill. Brad had feta in his, too. It was good, and very filling with some pita bread on the side, but we did really miss the hummus.
So it was decided that I would run to the store and pick up some garlic and more garbanzo beans. Before I left, though, I figured that instead of letting the icky hummus go completely to waste, we could feed it to the dogs. So we put some scoops of it into the dogs' food bowls, along with their Puppy Chow. Yeah. Even the dogs wouldn't eat it. Talk about a recipe bomb!
I came back from the store and began mixing up the hummus, and only then did it occur to me that I had used the last of our tahini in the first disastrous batch of hummus. UGH! I tried to make it work anyway, by using just a spoonful of peanut butter (someone swore years ago that it's the only way to make fantastic hummus), and a drizzle of sesame oil, but yeah...it sucked.
Needless to say, we did NOT have hummus with dinner tonight. Instead I made a big salad of lettuce, grape tomatoes, green bell pepper, olives and garbanzo beans, tossed with red wine vinegar, olive oil and dill. Brad had feta in his, too. It was good, and very filling with some pita bread on the side, but we did really miss the hummus.
Friday, August 15, 2008
My very most favoritest dinner
I've lost count of how many times I've made this Black-Eyed Pea Salad since I first discovered the recipe 2 months ago. It's become my go-to recipe, something I can easily throw together when we need a quick meal. I love this salad! It has evolved somewhat since I first made it, and now I use 2 cans of garbanzo beans and about a cup of edamame instead of black-eyed peas. I like it a lot better this way, since the garbanzo beans and edamame have more of a bite to them.
I made this salad tonight, since Lydia is having a sleepover with her friend, and I wanted something yummy enough to tempt me away from their pizza. ; )
You can see my original post about it here.
Yum!
I made this salad tonight, since Lydia is having a sleepover with her friend, and I wanted something yummy enough to tempt me away from their pizza. ; )
You can see my original post about it here.
Yum!
Wednesday, July 30, 2008
Chipotle Barbecue Bean and Corn Salad
I was so inspired by this recipe on Food Blogga last night, that I had to switch up my menu and make it for tonight's dinner. I mean, look at Food Blogga's pictures! I was drooling from the first glance. So I stopped at the store on the way home, picked up all the ingredients, and made it almost as soon as I walked in the door from work. I wanted to make sure it had time to chill for a bit before dinner, as the recipe states that it tastes best after a few hours.
It's so delicious! Tangy, smokey and spicy. I love it! We've really been enjoying the Black-eyed Pea Salad lately (which I've now taken to making with garbanzo beans and edamame instead of black-eyed peas), so I'm thrilled to have another chilled bean salad to add to my repertoire.
I made a few minor adaptations to the recipe: I used 1 whole red onion instead of 2 green onions, because I'm a red onion fanatic; I omitted the red bell pepper, because bell peppers are crazy expensive these days; and I added some diced avocado. Oh, and I just realized that I omitted the oregano because I was in a hurry, and just didn't notice it. Woops.
This is great just eaten plain with a fork as a main dish, or scooped up with chips as a dip, or served as a side dish. You really can't go wrong with this. And it's vegan! Woohoo!
Thank you, thank you, Food Blogga, for an amazing recipe! It's guaranteed to become a favorite in our home.
Chipotle Barbecue Bean and Corn Salad
Makes 4-6 servings
Sauce:
1 cup ketchup
1/4 cup light brown sugar
1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
2 teaspoons apple cider vinegar
3-4 chipotle peppers in adobo sauce, finely chopped, plus 1-2 tablespoons of adobo sauce
Salad:
1 teaspoon olive oil
1 red onion, coarsely chopped
2 ears sweet corn, kernels removed from the cob
1 (14.5 oz) can of black beans, rinsed
1 (14.5 oz) can of red kidney beans, rinsed
1 (14.5 oz) can of chick peas, rinsed
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh oregano
To make the sauce, whisk together all ingredients in a medium bowl, and set aside.
To make the salad, heat olive in a large skillet over medium heat. Add onion and corn kernels. Saute until lightly browned, about 3-4 minutes. Remove from heat, and add to a large bowl. Add rinsed beans, and sauce; stir until well combined. Gently stir in the fresh herbs. Adjust seasonings if necessary. Serve at room temperature or slightly chilled, though it tastes better if allowed to rest for a couple of hours.
It's so delicious! Tangy, smokey and spicy. I love it! We've really been enjoying the Black-eyed Pea Salad lately (which I've now taken to making with garbanzo beans and edamame instead of black-eyed peas), so I'm thrilled to have another chilled bean salad to add to my repertoire.
I made a few minor adaptations to the recipe: I used 1 whole red onion instead of 2 green onions, because I'm a red onion fanatic; I omitted the red bell pepper, because bell peppers are crazy expensive these days; and I added some diced avocado. Oh, and I just realized that I omitted the oregano because I was in a hurry, and just didn't notice it. Woops.
This is great just eaten plain with a fork as a main dish, or scooped up with chips as a dip, or served as a side dish. You really can't go wrong with this. And it's vegan! Woohoo!
Thank you, thank you, Food Blogga, for an amazing recipe! It's guaranteed to become a favorite in our home.
Chipotle Barbecue Bean and Corn Salad
Makes 4-6 servings
Sauce:
1 cup ketchup
1/4 cup light brown sugar
1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
2 teaspoons apple cider vinegar
3-4 chipotle peppers in adobo sauce, finely chopped, plus 1-2 tablespoons of adobo sauce
Salad:
1 teaspoon olive oil
1 red onion, coarsely chopped
2 ears sweet corn, kernels removed from the cob
1 (14.5 oz) can of black beans, rinsed
1 (14.5 oz) can of red kidney beans, rinsed
1 (14.5 oz) can of chick peas, rinsed
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh oregano
To make the sauce, whisk together all ingredients in a medium bowl, and set aside.
To make the salad, heat olive in a large skillet over medium heat. Add onion and corn kernels. Saute until lightly browned, about 3-4 minutes. Remove from heat, and add to a large bowl. Add rinsed beans, and sauce; stir until well combined. Gently stir in the fresh herbs. Adjust seasonings if necessary. Serve at room temperature or slightly chilled, though it tastes better if allowed to rest for a couple of hours.
Tuesday, July 8, 2008
Vegan Nasty Nachos
I did it! I successfully veganized my beloved Nasty Nachos! And it was really easy, too. Just substitute canned black beans for the ground beef, and cheddar Veganrella (or other vegan cheese) for the cheddar cheese, then do the rest as usual. It couldn't be easier! I used 2 cans of black beans, drained and rinsed, but next time I think I'd use 3.
I've said it before: this isn't a pretty dish, but the taste more than makes up for it. Yum!
I've said it before: this isn't a pretty dish, but the taste more than makes up for it. Yum!
Thursday, June 26, 2008
Red Beans & Rice
Brad has been cooking a lot this week. I've been really tired by the time I get home from work (don't ask me why, it's not like my job is strenuous in any way), so he's stepped up and helped out in the kitchen. Earlier this week he made some really yummy chunky vegetable spaghetti sauce, full of such good things as zucchini, tomato, mushrooms and onions, and we ate on that for two days.
And tonight he made one his specialties: Red Beans & Rice. He even veganized them for me, using Tofurkey smoked sausage rather than the meat kind, and leaving out the ham. These beans are so freaking good! I'm not going to say that Brad's cooking is the reason I married him, but let's be honest...it was a factor. ; ) I'll have him type up the recipe later.
Friday, June 20, 2008
Black-eyed Pea Salad
Oh, this salad rocks! Wow! I can't say enough good things about it! I found it here on Vegalicious, and have been chomping at the bit to make it. It was SO easy to throw together after work -- no cooking involved -- and came together in a snap. I filled my bowl halfway with fresh spinach, then piled the bean salad on top, so my salad was all coated with the yummy dressing after I ate the salad. Nice!
I forgot to put avocado on Brad's shopping list, so unfortunately that was missing from our salad, but I also threw in a can of garbanzo beans to bulk it up a bit. And thank goodness I did, because between the two of us, we still devoured the entire batch tonight, with some yummy rolls.
This is a great summertime dish, so I think I'm going to make it to take to the Fourth of July pool party we're going to next weekend. Yum!
Black-eyed Pea Salad
1 cup dried black-eyed peas, or 1 (14 oz.) can, rinsed and drained
1 medium bell pepper, chopped (I prefer red, orange or yellow bell peppers as they are sweeter)
1 red onion, chopped
2-3 jalapeno pepper, seeded and finely minced
1 clove garlic, minced
1 avocado, cubed
2 tablespoons lemon juice
1/4 cup olive oil
3 tablespoons red wine vinegar
salt and pepper
pinch cayenne pepper
dash Tabasco
2 teaspoons sugar
If using dried black eyed peas, soak them for at least 2-3 hours then boil in salted water for 45 minutes or until soft.
Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
Toss avocado with lemon juice in separate bowl.
Add avocado to black-eyed pea mixture.
Whisk together oil, vinegar, Tabasco, cayenne, and sugar in the bowl used for the avocado.
Toss black-eyed pea mixture with dressing.
Serve at room temperature in a lettuce cup.
I forgot to put avocado on Brad's shopping list, so unfortunately that was missing from our salad, but I also threw in a can of garbanzo beans to bulk it up a bit. And thank goodness I did, because between the two of us, we still devoured the entire batch tonight, with some yummy rolls.
This is a great summertime dish, so I think I'm going to make it to take to the Fourth of July pool party we're going to next weekend. Yum!
Black-eyed Pea Salad
1 cup dried black-eyed peas, or 1 (14 oz.) can, rinsed and drained
1 medium bell pepper, chopped (I prefer red, orange or yellow bell peppers as they are sweeter)
1 red onion, chopped
2-3 jalapeno pepper, seeded and finely minced
1 clove garlic, minced
1 avocado, cubed
2 tablespoons lemon juice
1/4 cup olive oil
3 tablespoons red wine vinegar
salt and pepper
pinch cayenne pepper
dash Tabasco
2 teaspoons sugar
If using dried black eyed peas, soak them for at least 2-3 hours then boil in salted water for 45 minutes or until soft.
Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
Toss avocado with lemon juice in separate bowl.
Add avocado to black-eyed pea mixture.
Whisk together oil, vinegar, Tabasco, cayenne, and sugar in the bowl used for the avocado.
Toss black-eyed pea mixture with dressing.
Serve at room temperature in a lettuce cup.
Monday, May 26, 2008
Lentil Haystacks
No picture in tonight's blog, sadly, because when I went to shoot one, my camera battery died. Argh! But never fear, I'll get another picture soon, because this is definitely a meal we're going to have often from here on out!
On a forum I frequent, there's a gal who cooks Lentil Haystacks fairly often, and I've long thought they sounded like something we would like. Lentils spooned over rice, and topped with whatever your heart desires. This is one of those fantastic dishes, where you can use up whatever you happen to have on hand. The ingredients are basic, the rice and lentils cook up in less than half an hour, and then everyone can top theirs as they like.
Meg just had rice and lentils with no toppings, and scarfed them down with a big smile on her face. Lydia didn't love them, but she still ate them anyway, with just rice, lentils and cheese. Next time I think we'll let her fix a peanut butter & jelly sandwich instead. Brad and I ate ours with rice, lentils, cheddar cheese, lots of fresh salsa, red onions, jalapenos and some sour cream. YUM! They were so good! They can be vegan, too, if you omit the cheese and sour cream, or use a vegan variety! We used fat-free sour cream, so the only fat in the entire dish was in the couple tablespoons of cheese we sprinkled on top.
Even though I'm seriously opposed to cooking them same thing on a regular basis, we've pretty much decided already that these are going to be featured on our weekly menu. They're delicious, filling, CHEAP, healthy and easy. What's not to like?
I'll update this next time we have them, so I can post a picture.
Lentil Haystacks
1 cup dry lentils
4 cups water
4 cups hot, cooked rice (brown or white)
assorted toppings, such as cheese, red onions, sour cream, jalapenos, sliced or shredded vegetables, salsa, olives, capers, salad dressing, etc.
Combine the lentils and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer 20 to 30 minutes, until lentils are tender.
Serve lentils over rice, and top with desired toppings.
On a forum I frequent, there's a gal who cooks Lentil Haystacks fairly often, and I've long thought they sounded like something we would like. Lentils spooned over rice, and topped with whatever your heart desires. This is one of those fantastic dishes, where you can use up whatever you happen to have on hand. The ingredients are basic, the rice and lentils cook up in less than half an hour, and then everyone can top theirs as they like.
Meg just had rice and lentils with no toppings, and scarfed them down with a big smile on her face. Lydia didn't love them, but she still ate them anyway, with just rice, lentils and cheese. Next time I think we'll let her fix a peanut butter & jelly sandwich instead. Brad and I ate ours with rice, lentils, cheddar cheese, lots of fresh salsa, red onions, jalapenos and some sour cream. YUM! They were so good! They can be vegan, too, if you omit the cheese and sour cream, or use a vegan variety! We used fat-free sour cream, so the only fat in the entire dish was in the couple tablespoons of cheese we sprinkled on top.
Even though I'm seriously opposed to cooking them same thing on a regular basis, we've pretty much decided already that these are going to be featured on our weekly menu. They're delicious, filling, CHEAP, healthy and easy. What's not to like?
I'll update this next time we have them, so I can post a picture.
Lentil Haystacks
1 cup dry lentils
4 cups water
4 cups hot, cooked rice (brown or white)
assorted toppings, such as cheese, red onions, sour cream, jalapenos, sliced or shredded vegetables, salsa, olives, capers, salad dressing, etc.
Combine the lentils and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer 20 to 30 minutes, until lentils are tender.
Serve lentils over rice, and top with desired toppings.
Sunday, May 25, 2008
Baked Beans
Back in college when I moved into my first apartment, I tried making baked beans from scratch, and failed miserably. I'd never cooked dry beans before, so when the directions said things like "add more liquid if the beans get too dry", I had no idea what "too dry" meant. The beans were awful. These days, when I wanted baked beans, I make them the shortcut way -- by starting with a can or pork and beans, and doctoring them up with a always varying mix of things like ketchup, mustard, molasses, maple syrup, brown sugar, and so forth. I don't use a recipe, I just go by taste with what I have on hand.
Being that it's been 12 years since I tried making baked beans from scratch, I figured it's about time I gave it another shot. I pretty much followed my usual ingredients, but started with dry beans. I didn't expect them to be that much better than my shortcut beans, but they were. The longer cooking time gave the flavors that much more time to soak in and deepen. Yum!
I don't know if I'd make them this way all the time, but I think they'll be an "every once in awhile" treat. I'm glad I made them today!
The quantities below are all rough approximations. I added ingredients all throughout the cooking time until I got them exactly how I wanted them at the end.
Baked Beans
1 lb dry navy beans
water, to cover
1 cup ketchup
1/2 cup molasses
2 Tbsp dry mustard
1/4 cup brown sugar
1 tsp salt
1 medium yellow onion, diced
6 oz bacon, roughly chopped
Place beans in a large pot, and add enough water to cover by several inches. Bring to a boil over high heat, then reduce heat and simmer for one hour.
Preheat oven to 350.
Drain beans, reserving cooking liquid. Add ketcup, molasses, mustard, brown sugar and salt. Stir to combine. The sauce ingredients will mostly sink to the bottom of the pot, but that's ok. Taste and adjust ingredients to suit your preferences. Stir in onions and bacon. Cover and bake 3 to 4 hours, adding more of the cooking liquid if the beans begin to dry up, until beans are tender.
Being that it's been 12 years since I tried making baked beans from scratch, I figured it's about time I gave it another shot. I pretty much followed my usual ingredients, but started with dry beans. I didn't expect them to be that much better than my shortcut beans, but they were. The longer cooking time gave the flavors that much more time to soak in and deepen. Yum!
I don't know if I'd make them this way all the time, but I think they'll be an "every once in awhile" treat. I'm glad I made them today!
The quantities below are all rough approximations. I added ingredients all throughout the cooking time until I got them exactly how I wanted them at the end.
Baked Beans
1 lb dry navy beans
water, to cover
1 cup ketchup
1/2 cup molasses
2 Tbsp dry mustard
1/4 cup brown sugar
1 tsp salt
1 medium yellow onion, diced
6 oz bacon, roughly chopped
Place beans in a large pot, and add enough water to cover by several inches. Bring to a boil over high heat, then reduce heat and simmer for one hour.
Preheat oven to 350.
Drain beans, reserving cooking liquid. Add ketcup, molasses, mustard, brown sugar and salt. Stir to combine. The sauce ingredients will mostly sink to the bottom of the pot, but that's ok. Taste and adjust ingredients to suit your preferences. Stir in onions and bacon. Cover and bake 3 to 4 hours, adding more of the cooking liquid if the beans begin to dry up, until beans are tender.
Wednesday, May 14, 2008
Spicy Black Beans and Rice
Inspired by the delicious black beans we had last week, I bought a few more bags and am determined to start cooking with them more often. Tonight's dinner is almost embarrassingly simple, but really yummy. If you want, you could stir the rice and beans all together into one dish, but I preferred to spoon the beans and sauce over the rice. We used soy cheese and soy sour cream, to make this a vegan meal.
Spicy Black Beans and Rice
1 lb dry black beans
1 bay leaf
1 can Rotel (diced tomatoes and chiles)
salt & pepper
4 servings hot, cooked rice
Toppings (optional): cheddar cheese, sour cream, cilantro, hot sauce
Soak beans overnight. The next day drain the beans, then cover with water to several inches above, add the bay leaf, and bring to a boil over high heat. When the water boils, reduce heat, cover and simmer for one and a half to two hours, or until beans are tender.
Drain the beans, reserving the cooking liquid. Return beans to the pot, setting aside half for another use. Add Rotel and 1 to 2 cups of cooking liquid, or more or less to suit your preference. Bring to a boil, reduce heat and simmer 10 minutes. Season to taste with salt and pepper.
Serve beans over rice, and add toppings as desired.
Friday, May 9, 2008
Lentil Sloppy Joes
I'm not ashamed to admit it. Sloppy Joes are one of my favorite meals. They're tangy and delicious and just one of those all-around great comfort foods that I go nuts for. Not eating meat at home kind of rules them out, but I've seen where people have made them with lentils, so I gave that a try tonight.
My standard recipe for Sloppy Joes is different from Sloppy Joes I've had anywhere else. Every other Sloppy Joe I've tried has been spicy, where my Sloppy Joes are sweet and tangy. Other Sloppy Joes have bell peppers or other veggies, where mine just have onions. So maybe my Sloppy Joes are unconventional, but at least they're mine, right? And it's a great vegan meal!
They were a big hit with all four of us. Hooray! The kids were skeptical when I told them they were made with lentils instead of ground beef, but they changed their minds as soon as they tried the first bite. And Brad ate THREE of them for dinner tonight. So yeah, we like these.
Do you like how I got all fancy with the cheesy X? Hee hee hee...
Lentil Sloppy Joes
1 1/2 cups dried lentils
4 cups water
1 Tbsp olive oil
1 onion, diced
3/4 cup ketchup
3 Tbsp yellow mustard
1 1/2 Tbsp cider vinegar
3 Tbsp packed brown sugar
salt and pepper
hamburger buns
Combine lentils and water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, and saute until it begins to soften, but not brown. Drain lentils and add to skillet, along with ketchup, mustard, vinegar and brown sugar. Add salt and pepper to taste. Reduce heat to low; cover and simmer 10 to 15 minutes. If the mixture is too soupy, remove the lid and simmer an additional 5 minutes.
Serve on hamburger buns.
My standard recipe for Sloppy Joes is different from Sloppy Joes I've had anywhere else. Every other Sloppy Joe I've tried has been spicy, where my Sloppy Joes are sweet and tangy. Other Sloppy Joes have bell peppers or other veggies, where mine just have onions. So maybe my Sloppy Joes are unconventional, but at least they're mine, right? And it's a great vegan meal!
They were a big hit with all four of us. Hooray! The kids were skeptical when I told them they were made with lentils instead of ground beef, but they changed their minds as soon as they tried the first bite. And Brad ate THREE of them for dinner tonight. So yeah, we like these.
Do you like how I got all fancy with the cheesy X? Hee hee hee...
Lentil Sloppy Joes
1 1/2 cups dried lentils
4 cups water
1 Tbsp olive oil
1 onion, diced
3/4 cup ketchup
3 Tbsp yellow mustard
1 1/2 Tbsp cider vinegar
3 Tbsp packed brown sugar
salt and pepper
hamburger buns
Combine lentils and water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, and saute until it begins to soften, but not brown. Drain lentils and add to skillet, along with ketchup, mustard, vinegar and brown sugar. Add salt and pepper to taste. Reduce heat to low; cover and simmer 10 to 15 minutes. If the mixture is too soupy, remove the lid and simmer an additional 5 minutes.
Serve on hamburger buns.
Wednesday, April 30, 2008
Jamaican Black Bean Pot
I bought a pound of dried black beans several weeks ago, figuring they'd be good to have on hand in the pantry. Tonight I cooked them in this sweet and tangy dish. This recipe rocks my world! It's easy, inexpensive, filling and delicious. Nice!
Jamaican Black Bean Pot
1 lb dried black beans
1 small onion, quartered
2 cloves garlic
1 bay leaf
1 tsp salt
2 Tbsp vegetable oil
1 large onion, chopped
1 clove garlic, minced
1 tsp mustard powder
1 Tbsp molasses
2 Tbsp dark brown sugar
1 tsp dried thyme
1/2 tsp crushed red pepper
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 cups butternut squash or pumpkin, seeded and diced in a 1/2-inch dice
salt and pepper
4 cups cooked white rice
Soak the beans overnight. Drain and rinse well. Place in a large saucepan, cover with fresh water, and add the onion, garlic and bay leaf. Bring to a boil, then boil rapidly for 10 minutes. Reduce heat, cover and simmer for 30 minutes. Drain, reserving the cooking liquid.
Preheat oven to 350.
Heat the oil in a large saucepan over medium-high heat. Saute the onion and garlc for about 5 minutes, until softened. Add the mustard powder, molasses, sugar, thyme and red pepper. Cook and stir for 1 minute. Add the beans and 2 cups of the cooking liquid. Spoon into an ovenproof baking dish.
Bake for 25 minutes. Remove from oven, and add the bell peppers and squash or pumpkin; mix well. Cover and bake for 45 minutes more, until the vegetables are tender.
Serve with rice.
Jamaican Black Bean Pot
1 lb dried black beans
1 small onion, quartered
2 cloves garlic
1 bay leaf
1 tsp salt
2 Tbsp vegetable oil
1 large onion, chopped
1 clove garlic, minced
1 tsp mustard powder
1 Tbsp molasses
2 Tbsp dark brown sugar
1 tsp dried thyme
1/2 tsp crushed red pepper
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 cups butternut squash or pumpkin, seeded and diced in a 1/2-inch dice
salt and pepper
4 cups cooked white rice
Soak the beans overnight. Drain and rinse well. Place in a large saucepan, cover with fresh water, and add the onion, garlic and bay leaf. Bring to a boil, then boil rapidly for 10 minutes. Reduce heat, cover and simmer for 30 minutes. Drain, reserving the cooking liquid.
Preheat oven to 350.
Heat the oil in a large saucepan over medium-high heat. Saute the onion and garlc for about 5 minutes, until softened. Add the mustard powder, molasses, sugar, thyme and red pepper. Cook and stir for 1 minute. Add the beans and 2 cups of the cooking liquid. Spoon into an ovenproof baking dish.
Bake for 25 minutes. Remove from oven, and add the bell peppers and squash or pumpkin; mix well. Cover and bake for 45 minutes more, until the vegetables are tender.
Serve with rice.
Subscribe to:
Posts (Atom)
