Creamy Tomato Soup

I've never really cared for tomato soup.

Oh, it was fine if mixed into another more substantial soup or chili, but alone? No thanks.

It was just so.......boring. And plain. And tomatoey. (yes, that is an official word.)

Well, that might have been because the only tomato soup I had eaten was from a can.

So recently when Corban asked if I would make grilled cheese and tomato soup for lunch sometime, I decided to try my best to oblige him. But it had to be homemade - my stipulation, not his.

This was the first recipe I found, and since it sounded really good and simple, it was an easy choice.

It starts with a quick saute of onions and garlic in butter and olive oil, followed by the addition of a can of whole peeled tomatoes and a few spices. A bit of vegetable broth adds some volume and flavor as well. After being pureed in the blender, the finishing touch is a bit of heavy cream, adding some depth of richness and texture.

Delicious by itself, but even better with a grilled cheese sandwich dipped in, this soup pleased the whole family.  You can't ask for much more than that.

And compared to that soup from a can? This blows that out of the water. No joke. This is the real deal.

Creamy Tomato Soup

1 Tablespoon olive oil
1 Tablespoon butter
1 small onion, diced finely
Kosher salt
2 garlic cloves, minced
Pinch of red pepper flakes (optional)
1 (28 oz) can whole peeled tomatoes in their juices
1 cup vegetable or chicken broth - or water
1/3 cup heavy cream
Pepper, to taste

1. In a medium saucepan over medium heat, heat butter and oil. Add onion and a big pinch of salt. Cook, stirring occasionally, until the onion is soft, but not browned. Add the garlic and red pepper flakes if desired and cook a couple of minutes more. 
2. Add the tomatoes and their juices to the pan. Roughly crush the tomatoes with the back of a wooden spoon and cook until they're hot and beginning to soften, about 10 minutes. Add the broth or water and bring to a simmer. Cook at a medium simmer until tomatoes begin to fall apart. 
3. Remove the soup from heat and cool a few minutes. Puree the soup in a blender (or use an immersion blender if you have one) in a couple of batches until smooth,
4. Return to pan over low heat and stir in the cream. Add pepper and additional salt to taste. 

Source: Adapted slightly from Chowhound

Mexican Rice

Everyone needs a good, classic rice recipe to serve with any number of Mexican themed meals. This version has become a favorite with my family. While I am far from the master rice cooker, I love that this turns out well for me consistently.

It's flavorful without being overwhelming and makes a fantastic accompaniment to dishes like Spicy Pulled Pork, tacos, burritos, quesadillas, or pretty much any other similar meals. 

One of the things that makes it popular with my kids is that there aren't any extra chunks, like pieces of onions or tomato to pick out. Other versions that I've made that included salsa weren't received nearly as well as this one. Here we have the flavors of tomato and onion, but only the rice to eat. Win/win. 

Use it as a side dish. 

Stuff it with beans and meat into a tortilla. 

Make it the base for a burrito bowl. 

You can't go wrong. You could even toss a little fresh cilantro on top if that floats your boat. I bet that would be scrumptious. 

Mexican Rice

6 Tablespoons oil (I use expeller-pressed coconut oil)

2 cups uncooked rice (I use Jasmine or Basmati)

2 teaspoons garlic salt

1 teaspoon ground cumin

1 teaspoon onion powder

1 (8 oz) can tomato sauce

3-1/2 cups chicken or vegetable broth

Using a fine mesh sieve, rinse rice with cold water until the water runs clear. Set aside. 

In a large skillet with a lid, heat oil until hot. 

Pour in rice and stir around until slightly toasted and beginning to turn golden brown. Add garlic salt, cumin, onion powder, tomato sauce, and broth. 

Stir well and bring to a boil. Reduce heat, cover with lid, and cook for 15 minutes, or until all the liquid has absorbed. 

Source: adapted slightly from allrecipes

Brocomoli Dip - SRC

During my growing-up years, my family never ate avocados. I don't think I even knew what one was, if you want to know the truth.
But somewhere in my adult years, I had my first taste of guacamole and I loved it.  It wasn't something I had often, but when I did, it was always a treat.

Several years ago, however, I developed some sort of sensitivity to avocados. One day after eating half of one for lunch, I had horrible stomach cramps and nausea for the next 8 hours. Didn't associate it with the avocado, just thought it was some sort of bug I picked up.
A few weeks later, the exact same thing happened. I realized the avocado connection and made the sad decision to eliminate them from my diet.

One time 2 years ago, I had a small bit of guacamole with a Mexican meal, like just a tablespoon or two, thinking that such a small amount surely wouldn't bother me. Same thing happened. Stomach cramps and nausea for 7-8 hours. Guacamole is definitely out of the picture for me. Boo.

So when I saw a recipe for Brocomoli on my assigned Secret Recipe Club blog for the month, I just had to try it.

I had the pleasure of browsing around Learning Patience this month, where Corey blogs about running and fitness, dealing with Type 1 diabetes, world travel, and of course, lots of food!

I would love to try her Maple Glazed Pork Tenderloin, Grilled Romaine Veggie Salad, and I actually have the ingredients waiting in the fridge to make this luscious Mascarpone Cheesecake with Almond Crust.

But the Brocomoli was too tempting. I whipped it up in about 15 minutes and dove in. It's delicious!
Okay, so the kids didn't go crazy for it, but Grant and I declared it a real winner. Grant was skeptical at first, and although he won't replace guacamole in HIS diet for this dip, he was really impressed at how tasty it is and especially happy that I can have it too. :)

We ate it with crackers and corn chips, and Corey suggested using it as a spread for sandwiches too, which I'm sure would be great.

Brocomoli Dip
from Rebekah's Family, Food, and Fun

1 small head of broccoli, cut into florets (use organic if possible)
juice of half a small lemon (I forgot to buy a lemon, used 1 T. bottled lemon juice)
zest of half a lemon
4 ounces low fat cream cheese
1/4 cup sour cream
1 small bunch of green onions, diced
1 tsp. onion powder
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1 clove garlic
1/4 tsp. sumac (optional - I didn't use)
Salt and pepper to taste

Directions: 

Steam broccoli until tender.
Combine all ingredients in food processor and blend thoroughly.
Store in the refrigerator and enjoy!

Note: Can be served hot or cold. Serve with crackers, chips, pita bread, as a spread for sandwiches, etc. 

Source: Learning Patience 

An InLinkz Link-up

Cheddar Chive Biscuits - SRC

This month for the Secret Recipe Club I was assigned to Rachel Cotterill, who lives in England and has a great passion for travel and learning a wide variety of skills, from juggling to rope splicing.  She has authored a couple of novels as well. Impressive!

Rachel has an abundance of vegetarian dishes on her blog, and many interesting ethnic foods I had never heard of, such as Kalaalit Kaagiat  (Greenlandic cake), Pastiera Napoletana (Italian Easter Pie), and Baslama (Turkish grilled flatbread).

But when I saw these scrumptious-sounding biscuits (or scones, as they're called in England), I had to try them.  I'm sorry, Rachel - I had to call them biscuits because in my house, "scones" are sweet and served for breakfast.  I didn't want to confuse my children (or husband)!

I made them as an accompaniment to this soup and the dinner was a HUGE hit.  The kids couldn't stop talking about how much they loved the biscuits and how tasty they are, without even a smear of butter inside. (of course, I was thinking that a brush of garlic butter would be fabulous, but it's really not necessary).
The leftovers reheated in the oven beautifully the next day and were nearly as good as fresh.

This is a keeper recipe for sure.  Thanks, Rachel!

Cheddar Chive Biscuits
Makes a large batch - about 10 3" biscuits and 12 to 14 1-1/2 " biscuits

2 3/4 cups all purpose flour 
5 tsp baking powder
1 1/2 tsp salt
1 stick (4 oz) salted butter
4 oz shredded sharp cheddar cheese
black pepper, to taste
3/4 ounce chopped chives (or other desired herb, such as rosemary, parsley, or sage)
2 large eggs
3/4 cup milk or buttermilk (I used milk - and I didn't need quite all of it)

Preheat oven to 400° F.
Sift together the flour, baking powder, and salt in a large mixing bowl.
Grate the cold butter into the flour and mix with fingers to make mixture with the texture of breadcrumbs.
Add most of the cheese to the bowl, reserving some for sprinkling on the tops.
Season with pepper and chives (or other herb).  Stir to combine.
Break the eggs into the middle of the bowl and add a little milk.  Start to pull the mixture together, adding extra milk as needed to make a soft (but not very sticky) dough.  Mix just until combined - trying not to knead it much.
Roll out the mixture to about 1 inch thick on a floured surface and cut with a biscuit cutter.  I made some large and some miniature.  Brush the tops of the biscuits with a little milk and sprinkle with cheese.
Bake for 10-15 minutes, until lightly browned.

adapted slightly from Rachel Cotterill 

An InLinkz Link-up

Skillet Baked Pasta - Vegetarian

Everywhere in the blog world, all I see is pumpkin and apple, pumpkin and apple, with a little more pumpkin added in for good measure.

Not trying to complain or anything - I adore pumpkin in so many things and appreciate new ideas in the fall.
It just kind of strikes me as funny, since most of these recipes use canned pumpkin, which is available year-round, so you really don't have to make pumpkin stuff only in the fall. Really. I like pumpkin in May.  Don't you?

That's why I either buy a few pumpkins when they're cheap and cook them, puree, and freeze in 2 cup portions or buy a bunch of cans on clearance after Thanksgiving.  I do the same with sweet potatoes.  I had such a great stash last year.....but ended up eating it in a huge rush and giving away quite a bit when we moved.  My freezer has been bare of sweet potatoes and pumpkin this entire year.  Gonna have to remedy that soon.

All that to say, I have YET to make anything with pumpkin or sweet potato this fall.
It's heresy for a food blogger, I know.  But it is what it is.
(I have made apple butter and apple sauce, for the record).

Maybe you'll enjoy seeing something else anyways. :)

How about a vegetarian pasta meal???

Most of the vegetarian meals I make revolve around beans or lentils. For the protein, ya know.

But when I saw this dish from the Girl Who Ate Everything, I couldn't resist giving it a try.
Now, I think it would be totally awesome with some crumbled cooked sausage, or sliced smoked sausage, or even diced, cooked chicken breast.  I may try one of those sometime.
But I have to say - it was totally awesome as is. 

The pasta cooks right in the tomato sauce and water, along with some spices and sauteed garlic - then you add some heavy cream  and Parmesan cheese - oh, and can't forget the basil!  I wish I had had some fresh on hand....but even the dried worked well.  Then you top the whole thing with dollops of ricotta cheese and sprinkle mozzarella over all that.  And into the oven it goes, to get all nice and golden and toasty.

Come on, now....tell me your mouth isn't watering.

A little indulgent?

Okay, maybe a little.

But completely worth it.

And I didn't miss the meat at all.

Skillet Baked Pasta 

6 garlic cloves, minced
4 tsp. olive oil, divided use
1/2 tsp. red pepper flakes
salt and pepper
1 (28 oz) can crushed tomatoes
3 cups water
12 oz. ziti pasta (3 3/4 cups)
4 oz (1/2 cup) whole-milk ricotta
1/2 cup heavy cream
1/2 cup Parmesan cheese, grated
1/4 cup chopped fresh basil (or 1 Tbsp. dried)
1 cup mozzarella cheese, shredded

Instructions:

• Preheat oven to 475°.
• Combine 1 Tbsp. oil, garlic, pepper flakes, and 1/2 tsp. salt in a 12 inch oven safe skillet and saute over medium-high heat until fragrant, about 1 minute.
• Add crushed tomatoes, water, ziti, and 1/2 tsp. salt.
• Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until ziti is almost tender, 15-18 minutes. Make sure you don't overcook - it will continue to cook in the oven.
• Meanwhile, combine ricotta, remaining 1 tsp. oil, 1/8 tsp salt, and 1/8 tsp pepper in a bowl.  Set aside.
• Stir cream, Parmesan, and basil into the skillet and season with salt and pepper to taste. 
• At this point, if your skillet isn't oven safe, transfer pasta into a shallow 2 quart casserole dish before sprinkling with the ricotta and cheese and baking. 
• Add dollops of the ricotta mixture with a spoon and sprinkle mozzarella evenly over ziti. 
• Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Let cook slightly and sprinkle with additional basil. Serve. 

Source: The Girl Who Ate Everything, , originally from America's Test Kitchen Family Cookbook

Spinach Strawberry Salad with Strawberry Vinaigrette

I can't think of a kind of salad I enjoy more than spinach with strawberries.  

Add in some candied almonds and it's practically dessert.  

Seriously.

And y'all know how I like dessert. 

Ahem.

So when we had some spinach and strawberries on hand last week, I had to make a salad.  My dear friend Christen makes an awesome spinach salad with bacon and strawberries - I wanted to make it but didn't have raspberry vinegar for the dressing, or any spare bacon lying around (what was the matter with me...we should always have bacon!) so I had to search for something else. 

When I saw this strawberry vinaigrette, I knew I had to try it.  

It's simple, goes together quickly, and only has 2 Tablespoons of oil in the whole batch - so it must be low fat....right????

And it adds simply marvelous strawberry flavor to the spinach salad.  I just loved it.  

Spinach Strawberry Salad with Strawberry Vinaigrette
(dressing from The Gracious Pantry)

Dressing:
(makes 1 1/3 cups)

1/2 pound fresh strawberries
2 Tbsp. honey (or more to taste if your berries aren't very sweet)
2 Tbsp. apple cider vinegar (use organic, raw vinegar if possible)
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper

Place all ingredients in a blender and blend until smooth. Adjust honey to taste.

Salad:
1/4 cup sliced/slivered almonds
2 Tbsp. granulated sugar
8-10 cups fresh spinach
Sliced strawberries

In a small skillet over medium heat, stir almonds and sugar until sugar is dissolved and almonds are toasted. Be careful not to scorch them, stirring often and reducing the heat if necessary.  The sugar takes several minutes to melt.  Pour onto a plate and crumble into pieces once cool.

In a large bowl, toss spinach, sliced strawberries, and candied almonds. Pour dressing over to taste.

Cheesy Bacon Lentils

So Hurricane Sandy has come and gone, and we were among the very fortunate ones.

We had steady rain for probably 55 hours straight and some heavy wind, especially last night, but while the news of our region was filled with videos and photos of flooded streets and buildings, nearly submerged cars, and gigantic waves, we are far enough removed from low ground and water that we weren't really affected at all.  We didn't even lose power, which was my greatest concern.

But our prayers are definitely with those who were so devastated by the storm - I can only imagine how difficult it must be.

We actually got to enjoy some extra time with Grant - since the Army post where he works was closed yesterday.I know some people go a little stir crazy when they are house-bound for a few days, but I really enjoy it.  With no option of really going out, we got stuff done around the house and I spent some time cooking and baking.

I made cheesy potato soup for our lunch yesterday, a delicious new peanut butter banana bread (that ended up getting eaten before I took photos - guess I'll have to make it again!), simmered chili in the crockpot today, and baked a couple of new desserts for a dinner with friends tomorrow.  Yep, our house has smelled pretty good the past couple of days!

Anyways.
After posting a lot of sweets lately, I figured I'd better even the tables a little and show you we don't only survive on sugar and butter.

There's bacon too!

This simple and frugal dish combines our favorite breakfast meat with lentils, onion, and cheese and a few spices...couldn't get much easier than that.  And the entire family really liked it.  For two dinners in a row.
That makes it a success, in my book.

You could make it vegetarian if you wanted - I'm sure it would still be tasty - but honestly, we enjoyed it so much with the smoky flavor of the bacon, I don't think I'll ever leave it out.

Serve with a nice green salad and some bread if you like.

Cheesy Bacon Lentils - (adapted from The Cheapskate Cook)

1 (1 lb) package lentils, soaked 24 hours*
4 cups broth (chicken, vegetable, beef) or water
1 medium onion, finely chopped
1 bay leaf
Sea salt and pepper, to taste
6 oz (about 8 or 9 pieces) turkey bacon, cooked and crumbled
2-1/2 cups cheddar cheese, shredded (I use sharp white cheddar)

In a saucepan, combine lentils, broth, onion, and bay leaf.
Bring to a boil, then reduce heat to low, cover and simmer for 10-15 minutes, stirring occasionally.
Preheat oven to 400°F.
Drain excess liquid.
Turn off heat, remove bay leaf and add salt, pepper, bacon, and 1-1/2 cups cheese into lentils, stirring until cheese melts.
Evenly spread mixture into a lightly greased casserole dish and top with remaining cheese.
Bake 20-30 minutes until golden and bubbly.

*Soaking the lentils is an optional step.  It's an easy way to help your body digest the nutrients found in the lentils.  The day before making this dish, pour the lentils into a strainer, rinse them with water, and then pour them into a large bowl.  Fill the bowl with filtered water to 1 inch above the lentils.  Allow them to soak for 24-72 hours, changing the water every 12 hours.  Drain the soaking water before using them in this recipe.  If you choose not to soak the lentils, simply rinse them in a strainer and increase the stock/water to 5 or 6 cups.

Mexican Bean Casserole

In our quest to eat less meat, I tend to gravitate towards bean dishes for our vegetarian options. 

This is a ridiculously simple meal that goes together in minutes and bakes quickly, so dinner is on the table in hardly any time at all. 
It's not overly spicy but definitely has a little kick - and when combined with the chips and salad ingredients, it tastes like a meatless taco salad.  We didn't miss the meat a bit. 

The big surprise was who liked it the most - little 10 month old Miranda.  That girl loves beans. We actually all loved it, except occasionally picky Ellia ("I don't LIKE beans," she wailed)- but she's 2 and that's her prerogative.
I've made it at least three times in the past month and a half, so that's saying something.  I don't repeat meals that frequently if they're not big favorites. 

Mexican Bean Casserole (adapted from Love Bakes Good Cakes)

Note: You may choose to use an envelope of taco seasoning in place of the spices if desired.  I have not tried this option and cannot testify of its results. 

2 cans (16 oz. each) pinto beans, rinsed and drained
2 cans (16 oz. each) black beans, rinsed and drained
8 oz. frozen corn (or 1 can (15 oz) whole kernel corn, drained)
1 can (14.5 oz.) diced fire roasted tomatoes, drained slightly
1 can (8 oz) tomato sauce
1 Tbs. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1-1/2 tsp. ground cumin
1 tsp. salt
1 tsp. black pepper
2 cups (8 oz) shredded cheddar cheese

Optional - corn chips, lettuce, sour cream, jalapenos, black olives, and tomatoes/salsa

Preheat oven to 350°.

In a large bowl, combine all of the ingredients except the cheese and mix well. Pour evenly into a 13 x 9" pan.  Sprinkle with cheese. 
Bake, uncovered, for 20-25 minutes or until heated through.

Serve with chips, lettuce, sour cream, jalapenos, black olives, and tomatoes/salsa if desired.

Linked to Trick or Treat Tuesday and 4 Moms Share Vegetarian Recipes

Crispy Baked Zucchini Fries

I don't know about you guys, but we're pretty hum-drum around here when it comes to side dishes.
Let's face it. 
Life is busy, getting an entree on the table can be hard enough, and there just isn't time for being fancy about our veggies.
I mainly resort to steaming them, although roasting or boiling or sauteing are occasionally an option I choose.
I only really get fancy for holiday meals or sometimes company.

Crispy baked zucchini fries are definitely worth the extra effort, though. 

The panko adds a wonderful crunch to the tender zucchini strips inside and the seasoning takes a rather plain veggie to something really tasty. 

Grant declared them a new favorite for sure. 

Recipe: from Confections of a Foodie Bride

1/4 cup whole wheat flour

2 eggs

2 T. water

2 cups Panko breadcrumbs

Salt

Pepper

1/2 tsp garlic powder

1/4 tsp cayenne pepper

1 lb zucchini, cut into 4-5-inch sticks

Preheat oven to 425° and line a baking sheet with parchment (or whatever non-stick method you prefer).
Place flour in a large zipper bag.
Whisk eggs with 2 Tbsp water and place in a shallow dish.
Place Panko, salt, pepper, garlic powder, and cayenne pepper in a shallow dish and mix to combine.
Place zucchini in the bag with the flour and shake until well coated. Dip the zucchini into the egg and then into the panko, turning to coat well.
Place breaded zucchini on the baking sheet.
Bake 18-20 minutes, until golden brown.

Serve with your favorite dipping sauce (ranch, marinara, or barbecue sauce)

They're best the first day, but to store leftovers, store in a single layer on a plate, wrapped with plastic wrap.  Reheat at 375° for 5-7 minutes, until heated through.

Bacon Braised Green Beans

Green beans with bacon - how can you go wrong with that?

For me, they bring back memories of my grandparents, who used to cook numerous things with either bacon or bacon grease.  Good old Southern cooks, that's what they were.

 

I wanted a new recipe for beans for Thanksgiving and this was what I picked. 

We were not disappointed; in fact, Grant said this is his absolute favorite way to eat green beans now. 

I can't deny it, they're probably my favorite too.  If only they were low in fat....but I suppose they fit right in to a low-carb diet.  Which I am NOT on, nor will ever be for that matter.  But if that's the way you roll, these could be a great addition to your menus.  

I'll probably save them for special occasions, because of the extra effort and cost, but I know they'll be making an appearance on our holiday tables in the future.  

  

Recipe:  (adapted slightly from the Food Network - Emeril Lagasse)

1 T. olive oil

6 slices bacon, diced

1 cup thinly sliced onions

4 cloves sliced garlic

2 lbs. fresh green beans, rinsed, ends trimmed

1 cup chicken stock, vegetable broth, or water

1 t. salt

1/2 t. freshly ground black pepper

Set a Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Drain all but about a Tablespoon of grease. Add the onion and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.

Increase the heat to medium high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.

Remove from the heat and transfer the beans to a serving dish or small platter.

Spicy Brown Beans

I used to only make a pot of brown beans when I had a leftover ham bone (with lots of meat still on it) to use up - brown beans and ham are wonderful together and that's the way my grandparents always made them.  

Now that I'm trying more meatless bean dishes, this one has been very popular with my family.  

You can make the beans as spicy as you want - just adjust it by adding less or more pepper and chili powder.  

The biggest thing with beans is to make sure they're salted well enough.  You can add some salt while they're cooking, but it's really best to wait until they're soft and ready, then add the salt to taste.  You can always add more if it's not enough - but if you over salt or season in the beginning, you can't take it away!  

We love these beans served with a big pan of cornbread - and sometimes some hashbrowns fried in a little coconut oil on the side.  

And don't forget the ketchup!  

Okay, maybe my family is weird, but we always ate ketchup on brown beans when I was a kid (and black-eyed peas too!) and I still love ketchup on beans.  

Recipe: (adapted slightly from the Pioneer Woman)

1 lb dry pinto beans

1 onion, diced

1 red pepper, diced

3-4 cloves garlic, minced

1-2 jalepenos, seeded and diced (or slice them if you prefer)

1-1/2 t. salt, more to taste

1 t. black pepper

1 t. chili powder

1 t. garlic powder

1 t. onion powder

If you're planning ahead, rinse the beans under cold water, sorting out any rocks/particles. Place in a large pot and cover with water.  Let sit overnight.  In the morning, drain and rinse the beans.  

If you did NOT plan ahead, after rinsing the beans, place in a large pot and cover with water.  Bring to a boil over medium-high heat for 2 minutes, then remove from heat, cover, and let sit for an hour.  Proceed with recipe.

Place beans in a slow cooker, cover with water by an inch, and cook on low for 4 hours.  Add onion, peppers, and spices, stir well, cover and continue to cook for another 4-5 hours, until beans are completely tender.  Add additional salt and seasonings to taste.  

Note:  If you want to add a ham hock to this, it would certainly be delicious.  Just throw the ham in with the beans in the beginning and let it simmer all day - before serving, remove the bone and any fat chunks, remove any leftover meat from the bone, and add it back to the beans. 

Super Bean Burritos

Another attempt at a vegetarian meal, this one was a huge hit with the entire family.  The filling is so tasty and satisfying, you don't miss having meat at all.  Although they can reportedly be frozen and reheated with great success, I didn't get the chance to try that because we gobbled up the leftovers for lunches the next couple of days.  I might prefer them with a little less corn personally, but they were great as is.  

Recipe: (from Mel's Kitchen Cafe)

1 cup brown or white rice (or 2 cups already cooked rice)

2 T. olive oil

1 medium onion, diced

3 cloves garlic, finely minced

1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 (4 0z) can green chiles)

1 t. cumin

salt and pepper to taste

3 T. tomato paste

2 cans beans (pinto or black), drained and rinsed

1-1/2 c. water

1 (10 oz) package frozen corn or 1 can whole kernel corn, drained

6 green onions, white and green parts finely chopped

1/2 t. garlic powder

1/2 t. onion powder

14-16 soft-taco sized flour tortillas

2-3 cups shredded cheese (Monterey Jack or cheddar)

Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.

Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.

Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.

Fill each tortilla with about 2/3 cup bean and rice mixture and  a good sprinkling cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.

Serve warm immediately, with salsa and sour cream if desired — or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don’t come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.

To reheat from frozen:
Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

Linked to 4 Moms Share Vegetarian Recipes

Black Bean Burgers

We're trying something new around here.  I've been reading a lot about meats and the products you injest when you eat conventional meats (the growth hormones, antibiotics, affects of genetically modified organisms that are in the feed of most meat animals, all that stuff), and needless to say, it's grossing me out.

Now I'm not about to turn vegetarian - but I figure that since organic meat is crazy expensive and local farmers are extremely uncommon around here, it wouldn't hurt us to consume less meat products and obtain protein from other sources for a few meals a week.  

I've even convinced my carnivore husband of it, and he's agreed to have at least one or two dinners a week that don't include meat. 

However, since he is doing P90X and needs lots of protein for all that muscle building he's doing, just veggie-based meals won't cut it.  We're trying to incorporate more beans and brown rice into our diet, so black bean burgers seemed a natural choice.

This was a first for everyone in my family.  Not only had I never made black bean burgers, I had never eaten one either.  I don't think Grant had either.  So I have no point of reference with which to compare this recipe, I can only comment on whether we liked it or not. 

The general consensus - we did.

Corban (7) wasn't a huge fan, he liked the taste of the burger but just didn't enjoy it on a bun.  I have to admit, it was a bit strange to be looking at something like a burger but experiencing a texture completely different.  I did really like the flavor of the burgers, although I think I might enjoy it more wrapped up in a tortilla or maybe a pita bread. Just so I'm not expecting a real burger sort of meal. 

Grant loved the leftovers - he just ate them plain without buns for his lunch the next day.

Note:  The original recipe called for 1/4 c. fresh cilantro, which I omitted because of certain people I love who despise it.  It also called for a minced shallot - I just used some onion powder, because I don't normally ever keep shallots on hand. 

Recipe: (adapted from Annie's Eats)

3/4 cup panko

3 T. plus 2 tsp. olive oil, divided

2 (15 oz) cans black beans, drained and rinsed, divided

2 large eggs

1 t. cumin

1/2 t. salt

1/4 t. cayenne pepper

1 red bell pepper, stemmed, seeded, and finely diced

1/4 cup fresh cilantro, chopped (optional)

1/2 t. onion powder

Place a medium skillet over medium-high heat.  Combine the panko with 2 tsp. of the olive oil and mix with a fork to blend. Add the mixture to the skillet and toast the panko, stirring frequently, until light golden brown.   Remove from heat and let cool to room temperature.

Place 2-1/2 cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth.  In a separate bowl, combine the eggs, 1 T. of the oil, cumin, salt, and cayenne.  Whisk to blend.  Add the egg mixture, toasted panko, remaining 1/2 c. beans, bell pepper, cilantro (if using), and onion powder to the bowl with the mashed beans.  Stir together until evenly combined.  

Divide the mixture into 6 equal portions (I made about 8), about 1/2 c. each.  Lightly pack into 1-inch patties.  (At this point, the patties can be covered tightly with plastic wrap and refrigerated for up to 24 hours before cooking.)  Heat 1 T. of the oil in a large skillet over medium heat until shimmering.

Carefully lay half of the patties in the skillet and cook until well browned on both sides, about 8-10 minutes total. Transfer the cooked burgers to a plate, tent with foil, and repeat with the remaining oil and bean patties. Serve warm.  I melted some cheddar cheese on half, and pepper jack on the other half.