Apr 28th, 2010 // Dinner, Sides
Consider this is Part 1 of a 2 part post about rice and beans!! My kid’s life long love affair with black beans continues so I decided we should go beyond just heating up canned beans and try to make a recipe that tastes as good as when we are in a Mexican restaurant. I did a little research and cobbled together some different ideas to make this recipe. It came out terrific and we’ll definitely be making these again.
Yummy Black Beans Recipe
Prep Time: 5 mins Cooking Time: 30 mins
2 cans black beans
1 tablespoon brown sugar
2 tablespoons onion (chopped very small)
1 tablespoon olive oil
1 bay leaf
pinch of cumin
fresh cracked pepper
Saute onions in olive oil over medium heat until translucent. Pour in both cans of black beans (with liquid) and bring to a boil. Add bay leaf, cumin and brown sugar. Stir to combine, turn down heat and cover. Let simmer for 30 mins. Remove bay leaf, add pepper to taste and serve. Makes 4 servings.
- Dumping in beans.
- Fastest stirrer in the West!
- Yummy black beans.
Apr 27th, 2010 // Dinner, Recipes, Sides
This is basically a more “sophisticated” version of mac and cheese… but there’s nothing really all that sophisticated about it. Calling it orzo instead of mac and cheese makes it sound fancy! It’s super simple to whip up and is the ultimate in comfort food.
Cheesy Orzo Recipe
Prep Time: 10 mins Cooking Time: 15 mins
1 tablespoon olive oil
1 tablespoon flour
3/4 cup lowfat milk
1 cup cheddar cheese
salt and pepper
1 1/2 cup dry orzo pasta
Cook orzo according to package directions drain and set aside. Meanwhile, in a medium pot whisk together olive oil and flour over medium heat until they form a paste. Add milk and continue to whisk until it thickens. Add cheddar cheese and whisk until melted. Pour cooked orzo into cheese sauce and stir to combine. Serve hot. Makes 4 to 6 servings.
- Cooked orzo.
- Cheese sauce.
- Digging in.
- Cheesy orzo.
Apr 26th, 2010 // Breakfast, Easy Cheats, Recipes
Remember this household favorite – the bagelwich? Well, we’ve found ourselves a new breakfast sandwich that might be even better. Trader Joe’s is now carrying buttermilk biscuit dough that doesn’t have all that partially hydrogenated crap in it. These biscuits are the key ingredient in this recipe plus the ever important microwave safe ramekin that is the exact same size in diameter as a biscuit. Once again, the microwave steams the egg with no added fat or butter.
Breakfast Biscuitwich Recipe
Prep Time: 5 mins Cooking Time: 18 to 20 minutes
1 package ready to bake biscuits
1 egg (per sandwich)
1 tablespoon lowfat milk
1 tablespoons shredded cheddar cheese
Bake the biscuits according to the directions. Meanwhile, crack 1 large egg into a biscuit sized ramekin, stir in tablespoon of milk and cheese. Microwave on high for exactly one minute. Slide egg onto warm biscuit and enjoy.
- Ready to bake.
- Break and bake.
- Diggin’ in.
- Breakfast biscuitwich.
Apr 25th, 2010 // Appetizers, Dinner, Recipes
In honor of my husband’s vegetarian diet, I bought Mark Bittman’s award winning book How to Cook Everything Vegetarian. I must admit that I have tried a few other recipes in the book but have not featured them because they simply came out wrong. Perhaps my kid and I need more practice? This recipe was simple enough and my kid had fun making it. I underestimated how strong the taste of sage would be – so one bite is really all my kid was willing to take but I was super proud of him for trying it.
Tuscan White Bean Recipe
Prep Time: 10 mins Cooking Time: 1 to 2 hours
1 pound dried white beans (washed and picked over)
20 fresh sage leaves
salt and pepper
2 teaspoons minced garlic
1 tablespoon olive oil
Place beans in a large pot with water to cover. Turn the heat to high and bring to a boil. Add the sage and turn the heat down so the beans bubble steadily but not violently. Cover loosely. Cook, stirring occasionally, until the beans begin to soften; add a good sprinkling of salt and pepper. Continue to cook until the beans are very tender: add water if tech beans dry out. Drain the cooking liquid if necessary, then add the garlic. Taste and adjust the seasoning. Stir in the olive oil and serve warm or room temperature.
- Washing beans.
- Ready for cooking.
- Picking sage.
- Tuscan white beans.
Apr 22nd, 2010 // Dinner, Kid-tastic, Recipes
My kid is a big fan of chicken tenders but the idea of deep frying chicken doesn’t really appeal to me. Instead I called my son’s god mother, Anne, and asked for her famous parmesan chicken recipe. It’s like chicken tenders but more sophisticated and not fried. It makes a great meal on it’s own and is also terrific chopped into salad the next day or smothered with marinara and melted mozzarella.
Parmesan Chicken Recipe
Prep Time: 15 mins Cooking Time: 25 to 35 mins
1 pound skinless boneless organic chicken tenders
1 cup grated parmesan cheese
1 cup Italian seasoned bread crumbs
1/2 cup olive oil
Preheat oven to 375 degrees. Place one piece of wax paper on the counter and lay chicken tenders out on wax paper. Cover with another sheet of wax paper and pound out until all tenders are the same thickness. Meanwhile, combine grated parmesan and bread crumbs in a shallow bowl. Place olive oil in a separate shallow bowl. Dip each chicken tender in the olive oil and then in the bread crumb mixture making sure to coat boat sides. Place coated tender on a greased cookie sheet. Continue dipping tenders into olive oil and then bread crumbs until all tenders are breaded. Place in the middle rack in the oven and bake for 15 minutes, remove and spray the tops of the chicken pieces with cooking spray. Return to the oven and bake for another 15 minutes or until chicken is done and tenders begin to look brown and crispy. You’ll know they are done when the chicken springs back if you push on it with your finger. (Note, if you have pounded it out thin, it may only need to cook for a total of 18 to 20 mins.) Makes 8 to 10 large tenders.
- Pounding out tenders.
- Olive oil.
- Parmesan breadcrumbs.
- Oven ready.
- Better than chicken tenders!