Butternut Squash with Black Beans and Walnuts

This was delicious, but it didn't make nearly enough for leftovers! The "I" in the recipe was Aaron.

 Butternut Squash with Black Beans and Walnuts

Ingredients:

• 2 cups butternut squash/pumpkin peeled and cubed ( I used 4 cups)
• 2 tsp ground cumin 
• 1 tsp ground ginger, (3 tsp fresh if you have it )
• 3 Tbsp olive oil
• 2 hot green peppers (I did not add this)
• 1.5  cups cooked black beans, drained 
• 2 tsp red chili powder
• Salt
• crushed red pepper (dash of cayenne)
• fresh lemon
• 6 Tbsp lightly toasted walnuts (I used 6)
• fresh cilantro for garnish

Preparation:

1. Heat oil, cumin and hot pepper in a thick bottomed pan or skillet; when the seeds sizzle, add the ginger, butternut squash/pumpkin cubes. Increase the heat to high and cook the squash/pumpkins tossing them frequently till they are light brown on the sides.
2. Now add the beans, salt, red chili powder and 1/4 cup of water to the pan with the squash/pumpkin and cover and cook till the squash/pumpkin cubes are fork tender but firm.
3. Uncover and check to see if done. If there are any remaining water, increase the heat and let the water dry off. This is a dry dish. If done, add the crushed the red pepper and walnuts; toss to combine well.

Pressure Cooker Black Bean Soup

 We have been scouring the internet for all sorts of Pressure Cooker recipes.  Here's one that Aaron made.  He found it on dadcooksdinner.com .  His post gives all sorts of hints and tips for cooking with a pressure cooker.  If you are new to using a pressure cooker you should check it out.

Pressure Cooker Black Bean Soup

Ingredients:

• 1 pound dried black beans
• 1/4 cup table salt
• 4 quarts water
• 2 tbsp extra virgin olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1/2 tsp kosher salt
• 4 cloves garlic, minced or pressed through a garlic press
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 1/2 tbsp dried oregano

For Cooking the beans:

• 5 cups water
• 1 bay leaf
• Optional - 1 tbsp olive oil

• 2 limes, juiced
• 1 tsp salt 
• pepper to taste
• 1 Tbsp parsley 

Directions:

1. Sort, rinse, and brine the black beans: Sort the black beans, removing any stones, clods of dirt, or bad looking beans. Rinse the beans, put them in a large container, cover with 1/4 cup salt and 4 quarts water, and stir to dissolve the salt. Let the beans soak for at least 8 hours, or overnight. 

 2. Saute the aromatics and spices: Heat 2 tbsp extra virgin olive oil over medium heat in the pressure cooker until shimmering. Add the onion and red pepper, and sprinkle with 1/2 tsp kosher salt. Saute until the onion and peppers soften, about 5 minutes. Make a hole in the middle of the onions and add the garlic, cumin, coriander and oregano; let sit in the pan for 1 minute or until you can smell the garlic cooking, then stir into the onions. Cook, stirring, for 2 more minutes, until the onions show a hint of browning.

 3. Cook the black beans: Drain the black beans, rinse them thoroughly, then add them to the pressure cooker. Add the water, bay leaf, and 1 tbsp olive oil, stir, then scrape the bottom of the pan to make sure none of the onions are sticking. Bring the cooker up to high pressure, then pressure cook the black beans for 15 minutes. Turn off the heat, and let the pressure come down naturally, about 15 more minutes.
*Check the beans to make sure they are cooked through and tender. If not, either bring the pressure cooker back to high pressure for another 3 minutes, or simmer for ten minutes, until cooked to your liking. 

4. Finish the soup: Thicken the soup by pureeing 2 cups of the beans. I use a stick blender directly in the pot; moving 2 cups of beans and liquid to a blender also works. Add the lime juice, then taste for seasoning, and add salt pepper and parsley.

Jamaican Rice and Peas

I am desperately trying to remember where I got this recipe.  I served it with some Caribbean Jerk Salmon.  Delicious!  The peas are not really peas, but rather red beans.  This was very good, and not very spicy.  perhaps it was because I only used a jalapeno instead of a Scotch bonnet or Habanero pepper.  I also didn't have coconut milk (which would have been delicious and added a ton of fat and calories) so I used chicken broth instead.  Hopefully I'll find the link and add it in soon.

Jamaican Rice and Peas

1 1/2 cups dried red kidney beans, soaked overnight and drained
2 cloves garlic, smashed
1/2 cup unsweetened coconut milk
3 green onions, thinly sliced, plus more for garnish
1 Scotch bonnet pepper, chopped
3 sprigs fresh thyme
1 1/2 cups long grain rice
Salt and freshly ground pepper

Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl and garnish with sliced green onions.

Minestrone Soup

This is the soup I made for the Relief Society dinner.  I did use vegetable broth, but it would be good with chicken broth as well.  I didn't use quite as much cabbage as it called for., and I substituted garbanzo beans for the kidney beans, and shell pasta for the orzo pasta, and I didn't have any zucchini.  Wow, I didn't realize I'd changed the recipe that much.  But it was delicious!

Minestrone Soup

Ingredients

• 4 cups vegetable stock
• 2 (14.5 ounce) cans stewed tomatoes
• 1 large potato, cubed
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 large head cabbage, finely chopped
• 2 tablespoons Italian seasoning
• 1 (15 ounce) can kidney beans
• 3 cups fresh corn kernels
• 1 large zucchini, sliced
• 1 cup uncooked orzo pasta
• salt and pepper to taste

Directions

1. In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
2. Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

Sweet Pork

I found this recipe on Jamie's recipe blog. I've been wanting to try it for some time, and I finally did. It it really good. It makes a ton, so we have plenty of leftovers, and I can even use it in a salad later, if there's still some left. It was really easy. The only change I made was that I used one 8 oz can of tomato sauce in place of 1 cup of salsa - I didn't have enough salsa and I was worried about it being too spicy for the kids. I think the spice level probably would have been fine, so either way it is great!

Sweet Pork

Yield: 8 servings

• 1 3 lb pork loin roast (be sure the roast is completely thawed)
• 1 16 oz jar Salsa (2 C salsa)
• 1 can green chilies
• ½ C brown sugar
• 1 can black beans, undrained
• Tortillas
• Cheese
• Lettuce
• Tomato

1. In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans.
2. Add the pork roast and cook on high for 4 hours.
3. Take the meat out of the Crockpot and shred it up with a fork.
4. Return meat to the Crockpot and cook 1 more hour.5. Serve on tortillas with cheese, lettuce and tomatoes.

Black Bean and Corn Salad

OK, I'm trying something new here. I Haven't been really good about taking pictures of the meals I prepare. Lately I've been following a recipe blog that I love! I've been trying some of the recipes she has featured. She has inspired me to do more step by step pictures. So here is my first attempt to do so. I don't have a fabulous camera - just point and shoot, so the pictures aren't that great. Maybe this will convince me to invest in a better camera. Someday...

Black Bean and Corn Salad

• 1/3 cup fresh lime juice
• 1/2 cup olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/8 teaspoon ground cayenne pepper
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels
• 1 avocado - peeled, pitted and diced
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 6 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro (optional)

1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

So here's what I started with (minus the cayenne pepper - I forgot to put that in the picture). Notice I didn't use cilantro. Aaron doesn't like it. I sometimes substitute fresh parsley for coloring, but I didn't have any. Also, no fresh limes today, and I didn't have any frozen corn, canned worked just fine.

Dressing ready to go!

I drain and rinse my beans in my trusty colander. The corn goes in too!

Everything is all chopped

Mixed together with the dressing!

Pretty simple and very delicious!!!

Chicken and Cheese Enchilada Chowder

I combined two recipes that I found. We tried this recipe first at my in-law's house (on Spring Break back in '10). The second recipe came from Jamie's blog. This recipe is the result.

Makes about 8 servings

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes
2 14.5-ounce cans corn, drained
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
2 cups milk
4 chicken bouillon cubes
2 chicken breasts

4-5 T. taco seasoning ( I did this to taste...however much you want)
1/3 cup sour cream
1/2 tsp lime juice

Toppings
shredded Pepperjack cheese
shredded cheddar cheese 
diced avocado
sour cream
tortilla chips

In a 4 to 5 quart slow cooker pour tomatoes, beans, corn, onion, and bell pepper. Place chicken breasts on top of vegetables. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.

Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Remove chicken and shred with a fork. 

Add the 1/2 t lime juice, 1/3 C sour cream and 2 T butter to the soup. Whisk it in until the butter has melted and the sour cream is well combined. Stir in shredded chicken and taco seasoning.

Top with shredded cheeses, avocado, sour cream, or crushed tortilla chips! Yum!

Skillet Nachos

This is from Better Crocker's Quick and Easy Cookbook. I changed a few things because I didn't have chili beans in sauce. I used a can of chili and it worked. I didn't use the full cup of salsa, but I think it could have used a little more spice. My kids ate it so I won't complain. Also, Aaron wasn't here and we ate the whole thing, so it barely fed 3 and a toddler - who ate about a 1/4 cup of the beans.

1 Tbsp olive or vegetable oil
1 medium green pepper, chopped (about 1 cup)
1 small zucchini, chopped (about 1 cup)
1 cup chili beans in chili sauce (from 15 oz can - I used the whole can)
1 cup thick and chunky salsa
4 oz tortilla chips
1 1/2 c. shredded Monterey Jack cheese (6 oz- again I used Cheddar Jack)
Sliced olives, if desired - oh we did!

1. Heat oil in 12 inch skillet over high heat. Add bell pepper and zucchini, stir-fry about 2 minutes or until crisp tender. Stir in beans and 1/2 cup of salsa; cook until hot. (I skipped the next step)
2. Remove mixture from skillet. Wipe skillet clean. Arrange chips in single layer in skillet. Spoon vegetables over chips. Sprinkle with cheese.
3. Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining salsa.

Instead of putting the chips on the bottom of the skillet, I just added the cheese and olives, and melted the cheese. Then I let the kids put the chips on their plate and I spooned the mixture over the chips. Then the chips aren't hot and soggy.

Ham Bone Soup

I found this recipe to use up our leftover ham bone from Easter- yah, I'm a little behind in posting things. I didn't have a green pepper, instead I put in a bag of frozen veggies. I also didn't use that much bouillon, only 4 I think. I thought it was really good.

Ham Bone Soup

• 1 ham bone with some meat
• 1 onion, diced
• 1 (14.5 ounce) can peeled and diced tomatoes with juice
• 1 (15.25 ounce) can kidney beans
• 3 potatoes, cubed
• 1 green bell pepper, seeded and cubed
• 4 cups water
• 6 cubes chicken bouillon

1. Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
2. Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours

cubanos frijoles

I made this Monday or Tuesday. I halved the recipe, but used 1 lb of ground beef. I didn't have any cilantro, so I used some dried parsley. I didn't have chipotle powder either, but I used a couple of dashes of Chipotle Tabasco sauce.
Cubanos Frijoles

• 2 cups brown rice
• 4 cups water
• 1 1/2 pounds ground beef
• 2 tablespoons Cajun seasoning
• 1 onion, chopped
• 2 (15 ounce) cans black beans
• 1 (6 ounce) can chopped black olives, drained
• 1/4 cup red wine vinegar
• 3 sprigs fresh cilantro, chopped
• 1/4 teaspoon chipotle powder (optional)

1. Place rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until rice is tender.
2. While the rice is cooking, brown the ground beef in a deep skillet or wok. Season with Cajun seasoning. When meat is almost done, add the onion, and cook until the meat is browned and the onion is translucent. Stir in the beans, olives, vinegar, and chipotle powder, if using. Mix well, cover, and simmer for 20 minutes over medium-low heat. Add the cilantro during the last 5 minutes of cooking. Serve hot over or mixed with rice.

Black Beans, Corn, and Yellow Rice

I made this last week sometime, and neglected to add it. I just used plain white rice. I didn't have a yellow rice mix. We put it in tortillas the first night and ate the warmed up left overs with chips. I also added shredded cheddar cheese to the meal.

Black Beans, Corn, and Yellow Rice

• 1 (8 ounce) package yellow rice mix
• 1 1/4 cups water
• 2 tablespoons olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15.25 ounce) can whole kernel corn, drained
• 2 teaspoons lime juice
• 1 teaspoon ground cumin

1. Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
2. Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

Tuna and White Bean Salad

I changed this recipe around a little to make it a main course. I thought it was really good. It would have been better with an herb added like fresh basil - it called for fresh rosemary, but I didn't have any. I also used 1 cup of dried beans soaked and cooked (more than a 15 oz can), so I added more of everything except tuna and lettuce. It's really quick to make once the beans are ready or if you have canned beans.

Tuna and White Bean Salad

• 1 (15 ounce) can white beans
  
• 1 (6 ounce) can tuna, drained and flaked
• 1/4 onion, finely chopped
• 2 cups romaine lettuce, finely chopped
  
• 1 tsp lemon juice
  
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Drain beans well and place half the beans into a bowl.
2. Mash remaining beans with a fork.
3. Combine mashed and whole beans with tuna, onion, and lettuce
4. Dress the salad with lemon juice, olive oil, salt, and pepper.
5. You can serve this on crackers or put in a tortilla for a great wrap.
   

Garbanzo Tomato Pasta Soup

This was very easy, and very good. I used 4 cups of chicken broth to cook the noodles in, and used a little over 1 cup of sea shell pasta. I didn't have a 28 oz can of tomatoes, so I used one 14.5 oz can of diced tomatoes, and one 14.5 oz can of Italian stewed tomatoes. I also cooked the onions and garlic in a 4 qt pot while the pasta was cooking, then added the remaining ingredients to the onions instead of to the pasta. When the pasta was done I drained about 1 cup of liquid off and then added the rest to the larger pot. It made it a little thicker. I really liked it and the kids did too. Again, not my picture they added cheese to their soup.

Garbanzo Tomato Pasta Soup

• 3 (14.5 ounce) cans vegetable broth
• 3/4 cup small seashell pasta
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste

1. Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
2. Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

Rice with Black Beans

Rice with Black Beans

I don't have any instant rice, but if you increase the liquid a bit and cook for at least 20 minutes it turns out just fine. I also used real garlic, and olive oil instead of vegetable oil.

• 1 onion, chopped
• 1 tablespoon vegetable oil
• 1 (14.5 ounce) can stewed tomatoes
• 1 (15 ounce) can black beans, undrained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 cup instant white rice

1. In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover.
2. Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.

Salsa-Rice Burritos

This was quick and easy, even without instant rice. It came from my Betty Crocker cook book. I used a 14 oz can of corn drained, and chopped up some red and yellow peppers (about 1/4 c). I don't think I used that much cheese. I had a half of an avocado and that went very nicely on top. I thought it would be too spicy for the kids, but it wasn't.

1 1/2 cups salsa, plus additional if desired
1 1/2 tsp chili powder
1 c uncooked instant rice
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) whole kernal corn with red and green peppers, undrained
1 1/2 c. shredded cheddar cheese (6 oz)
8 flour tortillas (8 inches in diameter)

Heat 1 1/2 cups salsa and the chili powder to boiling in 10 inch skillet. Stir in rice; remove from heat. Cover and let stand 5 minutes. * see note if you don't have instant rice* Stir in beans, corn and cheese.
Spoon about 1/2 c rice mixture onto center of each tortilla. fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary, Serve with additional salsa.

*I used regular rice so I added 1/2 c of water to the salsa and cooked it for 20 minutes.

Minestrone Pasta Salad

This was really good. I had small shell pasta, so I didn't need 3 cups (about 2 was enough). This came from my new Betty Crocker cookbook, so it's fast and easy.

3 cups uncooked medium pasta shells
2 medium carrots, sliced
1 medium green bell pepper, chopped (1 cup)
1 can (15-16 oz) kidney beans, rinsed and drained
1 can (15-16 oz) garbanzo beans, rinsed and drained
1 can (14.5 oz) Italian-style stewed or diced tomatoes, drained
2/3 c. Italian dressing
1/2 c. shredded Parmesan

1 Cook and drain pasta as directed on package.
2. Toss pasta and remaining ingredients. Serve warm or cold.

I thought it was better cold, and the leftovers the next day were great.

Mediterranean Couscous and Beans

This comes from my new Betty Crocker Cookbook. I thought it was good, and Aaron said it needed more spice. I would agree. The kids wouldn't eat it. Although Timothy did pick out the raisins and some of the garbanzo beans. Part of that stemmed from the fact that my feta cheese had gone bad and I had to substitute mozzarella. It would have been much better with the feta. If I made this again I would be sure to have fresh feta and play with the spices a little, maybe some garlic, or flavored couscous. It is also VERY fast (as long as you used canned beans- soaked and cooked dry beans).

3 cups vegetable or chicken broth
2 cups uncooked couscous 1/2 c raisins or currants
1/4 tsp pepper
1/8 tsp ground red pepper(cayenne)
1 small tomato, chopped (1/2 c)
1 can (15-16 oz) garbanzo beans, rinsed and drained
1/3 c crumbled feta cheese


Heat broth to boiling in 3 qt-saucepan. Stir in remaining ingredients except cheese; remove from heat.
Cover and let stand about 5 minutes or until liquid is absorbed; stir gently.
Sprinkle each serving with cheese.

Pasta and Bean Skillet

This recipe comes from my new Betty Crocker recipe book (30 minutes or less). It was very easy.

1 cup salsa
2/3 c. uncooked elbow macaroni (I used 1 cup)
3/4 c. water (I used 1 cup)
2 tsp. chili powder
1 can (15 or 16 oz) kidney beans, rinsed and drained
1 can (8 oz) tomato sauce
1/2 c. shredded cheddar cheese

Heat all ingredients except cheese to boiling in 10 inch skillet; reduce heat to low.
Cover and simmer about 15 minutes, stirring frequently, until macaroni is just tender. Sprinkle with cheese.

It's that simple

Turkey Chili

I usually go for old standbys when I'm cooking for just me and the boys. But tonight I tried this. It was pretty good, but I would add more spices. It didn't have much of a kick. But the boys ate it. We topped it with a little sour cream and shredded cheddar. I put my changes into the recipe. The original is in the link.
Turkey Chili

• 1 pound ground turkey
• 1/2 c. onion, chopped
• 2 cloves garlic, minced
• 
• 1 red bell pepper, chopped
• 1 (19 ounce) can black beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes, with liquid
• 1 (15.25 ounce) can whole kernel corn, drained
• 1/4 tsp. ground cumin, or to taste
• 1 c. beef broth
• 1/2 tsp. chili powder, or to taste
• 1 pinch red pepper flakes, or to taste
• 1/4 tsp. ground cinnamon, or to taste
• 1/2 tsp. salt
• 1/4 tsp. pepper

Place turkey and bell pepper in a large saucepan over medium heat, and cook until turkey is evenly brown. Mix in beans, tomatoes, corn and broth. Season with cumin, chili powder, red pepper flakes, cinnamon, salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes. Add more broth if you want a more liquid chili.

Pasta and White Beans in Light Tomato Sauce

I followed this recipe pretty closely. Although it is written for two. I doubled it, but there were lots of leftovers. I used less oil and one less clove of garlic. (It still wasn't very spicy. The sauce had a good kick to it though.)
Pasta and White Beans in Light Tomato Sauce

2 Tbsp olive oil
4 garlic cloves, minced
2 Tbsp minced parsley
1 tsp dried basil
1 tsp. dried oregano
1 15 oz can cannellini beans, rinsed, drained (white kidney beans)
1/4 tsp salt
1/4 tsp. pepper
6 oz pasta, your choice, freshly cooked

1. Heat oil in heavy, large skillet over medium heat.
2. Add garlic and saute until golden, about 2 minutes.
3. Stir in tomatoes and cook 5 minutes.
4. Add parsley, basil and oregano and simmer, stirring occasionally for 15 minutes.
5. Add beans and cook until heated through, about 5 minutes.
6. Season with salt and pepper.
7. Place freshly cooked pasta in bowl.
8. Pour sauce over and toss thoroughly.
9. Also nice with grated Parmesan or Pecorino cheese.