Category: Beans


This is a super easy for a weeknight meal.  Ingredients on hand, ready to go.  Variations are endless.

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2 packages frozen crumbles

1 onion, chopped

Oil to soften onion

1 tsp. seasoned salt

1 tsp.  garlic powder

(variations available based on seasoning choices!)

2 cans french style green beans, drained

1 can garbanzo beans, drained

1 pouch Imagine non-dairy cream of mushroom soup

1 pouch vegan cheddar shredds

1 package tater tots (I used Ore Ida mini tots)

Chop onion – I used a sweet red onion

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Put tater tots in oven to cook according to directions.

Cook onion in large skillet in oil with seasonings until translucent.

Drain beans and add in to onion.

Stir in soup and heat through.

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Keep warm until tater tots are ready.  I cooked them on parchment and made them extra crispy.

Pour skillet ingredients into prepared baking dish.

Top with cooked tater tots.  I could have used sweet potato tots to eliminate nightshades.,

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Sprinkle with vegan cheddar shredds.

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Pop into the oven at 400-425F for 15 minutes or until shredds melt.

Variations – veggie tater tots or sweet potato tots, other varieties of soup, other vegetables besides green beans, real ground meat instead of crumbles.  Mexican style?  Indian style?  Italian style?  Yum, Yum, Yum.

 

 

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My niece is in town for a visit adding yet another set of food allergies to cook around!  We all loved these burritos!  I was glad to find a taco sauce with no black pepper that she could eat.

Burrito and Salad

We are lucky here in Florida to have so many great allergen free foods.

1 onion, chopped

3- 4 Tbsp. Grapeseed oil

2 tsp. The Spice Hunter coriander lime rub

1/2 cup Brazilian spinach, torn

1 tsp. minced garlic

1 tsp. salt

4 cups cooked brown rice

1 package Gardein crumbles

1 pouch Frontera Texas skillet taco sauce

1 can black beans, drained and rinsed

1 pouch vegan cheese shreds

Large tortillas.  Recipe makes approximately 12- 14 burritos.

Start by softening onion in a little oil, reserving some to brush the burritos prior to baking.  Season with salt and coriander lime seasoning.

Add in spinach, garlic, and crumbled, cooking till spinach is softened.

In a large bowl, combine rice, beans, taco sauce, shredded vegan cheese and crumbles.

I used a standard ice cream scoop and put 2 scoops on each tortilla, wrapping envelope style.

I placed them on a sheet pan and brush them with oil and bake at 350 F for 20 minutes or until golden.

Since my youngest son is lactose intolerant, I am always on the lookout for desserts he can eat.  Not only do these fit the bill, but the ingredients are  always in my pantry.

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1 can black beans, drained and rinsed

3 eggs

3 Tbsp. oil

4 Tbsp. cocoa powder

Pinch of salt

1 tsp. vanilla

3/4 C. sugar

Combine ingredients in food processor.  Pour into greased 8 x 8 pan.  Bake at 350 for 30 minutes.

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Tuesday night is girls’ wine club, and I always try to make something that everyone, even my grandsons, will like.  The local market had frozen plantains on a BOGO sale, so my menu inspiration started there!  The chicken was cooked in the crock pot all day.  When I got home,  I shredded the chicken, I put the rice in the rice cooker, and heated up the black beans.  It’s more appealing to the eye if you serve each component up separately, but with our gang, I put it all back in the crock pot on warm so it stays ready to eat until everyone is ready to eat.  I put the plantains in the oven late, after the other food was ready, so not the best planning I’ve ever done!

Chicken, yellow rice, black beans and plantains

8 boneless skinless chicken thighs

1 pouch Frontera fajita sauce

6 c. cooked yellow rice

2 cans black beans

2 pouches frozen plantains

Olive oil to cook the plantains

Cook thighs in fajita sauce in crock pot on low 8-9 hours.

Cook rice in rice cooker and meanwhile heat up black beans in a saucepan.

Cut up or shred the chicken and add in the rice and beans, and keep warm in crock pot.

You can either make the plantains while the rice is cooking, or after you’ve put everything in the crock pot.  I bought frozen, like I said, that was on sale.

Toss frozen plantains with oil and spread evenly on a baking sheet.   Bake at 400 F until plantains are golden and crispy.  It took 25 – 30 minutes.

Plantains

 

Okay, I confess, I didn’t set out to make a deconstructed rice bowl.  If I’d thought of that, I would have hard-boiled some eggs and served it in a bowl.  Next time!  And there will be a next time.  This dinner was yummy.

Sausage, Brown Rice, Roasted Veggies, and Salad

6 Cups cooked brown rice.  I always use a rice cooker and season with a salt blend and a spoon of duck fat (purchased at my local market).

1 Medium onion, chopped roughly.

2 lb. smoked sausage (I used smoked turkey sausage)  Lots of possibilities here!

1 yellow squash and 1 zucchini, sliced 1/2 inch thick and tossed with olive oil and salt or other seasoning blend.   I used Italian, but rosemary and thyme would be good.

2 ob. baby portobello mushrooms, cut in half, and tossed with olive oil and salt or other seasoning blend.  I used onion salt and a pepper blend.

1 can beans of choice, drained and rinsed.  I used cannellini beans.

This meal is so versatile, you can season and imitate different international cuisines.  Use garam marsala, or five spice, curry, or coriander with lime zest, etc.  You get the idea.  Take it whatever flavor direction you want.

I served this with Banh Mi veggies I always keep on hand, and it was a huge hit.  I also put together a salad kit.

https://vickidelbrouck.wordpress.com/2018/01/30/chicken-and-biscuits-banh-mi-fusion/

 

First cut up the veggies and toss with oil and seasonings.  Tasting it raw is the only what to make sure it’s not underseasoned.

Put rice in rice cooker next, as it will take longer than the rest of the foods.

Heat olive oil in skillet and cook onions over low 5-10 minutes, while you cut the sausage into semicircles.

Once the onion is softened, put sausage in on top of it and put on a lid.  It will take about the same amount of time as the rice for this to caramelize nicely.

Put the squash and mushrooms on a baking sheet and bake at 400F for 15-20 minutes, or until tender.

When the rice is nearly done, and just a little liquid remains in the bottom, unplug and stir in beans.  Place lid back on to keep warm while squash and mushrooms finishes.

I really wish I’d thought of the rice bowl angle earlier.  A nice egg on top would have been the bomb!

Lucky’s (the sip and stroll store) had some beautiful sockeye salmon on sale that called out to me!  My surrogate daughter Beth, who is vegetarian, was over.  I wanted to make a hearty  side for her to join us!  We all loved the rice, and the lentils and garbanzo beans provided her with a little protien.  The color is not as pretty when you cook the veggies in the rice cooker as opposed to stir frying them and adding them in at the end.  It is, however, much easier to throw it all in the rice cooker and walk away!  It tastes yummy, but if I was having guests, I would opt for the stir fry method for prettier presentation.  I threw together some things I had on hand for the marinade and it was a hit!  The non-fish eaters had boneless chicken with the same marinade and said it was good too.

Rice and Lentils with Salmon

Marinade salmon filet in a mixture of Italian dressing and balasamic glaze (2 to 1 ratio), with a little minced ginger added.  My marinade was about 2 Tbsp. dressing, 1 Tbsp.  balsamic glaze and 1/2 tsp. ginger for each serving of fish.  The filet was 1.2 lbs. and I cut it into three servings.

Meanwhile preheat the oven to 350F and start the rice in the rice cooker, because it will take about twice as long as the salmon will.

For the rice:

2 C. brown rice

1/2 C. wild rice

1/2 C. dried lentils

1 small onion, chopped

1/2 bag broccoli slaw or other coarsely chopped vegetables

3 Tbsp. butter

2 Tbsp. seasoned salt or other seasoning blend

6 C. water

1 can garbanzo beans, drained and rinsed

Combine all except garbanzo beans and cook in a rice cooker (one of my favorite small appliances!).  It will take about 40-45 minutes, so set the timer for 20 minutes, then put the salmon in the oven in a shallow baking dish, pouring remaining marinade over it.

When the liquid in the rice cooker was almost gone, I stirred in the garbanzo beans.  My rice cooker has a tendency to overcook towards the end, causing some of the rice to stick and over cook, so I usually stir in a little olive oil while there’s still a little liquid left to keep this from happening.

 

 

What’s even more fun that cooking?  Cooking with friends!!  Jeannine came over today for a to make veggie burgers.  We shared ingredients.  We shared thoughts on future variations.  We chopped.  We seasoned.  We ground.  It was fun!

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I cooked up some brown rice with wild rice mixture.  I seasoned it with garlic and salt while it cooked in the rice cooker.

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I gathered the ingredients, condiments, and seasonings, so it was all laid out.

Jeannine did the same.

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It all gets combined in a big container.

 

It then gets run through a meat grinder to make it the right consistency to make into burgers and meatballs.  I taste some of the rice to make sure it’s seasoned well enough.  If it tastes good raw, it will taste amazing cooked!

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Amazing how much it looks like meat, right?

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I put this in the fridge until tomorrow, when I make the burgers and meatballs.  I use an ice cream scoop for uniformity of size.  It keeps up to a week with no problem.

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As usual, I did a double batch.  This makes 8 burgers and approximately 16-18 meatballs.

6 c. oatmeal

3-4 c. cooked rice

1 large can black beans, drained and rinsed.

1 c. matchstick carrots

1 c. cubed cooked beets

1/2 c. riced cauliflower

2 Tbsp. balsamic glaze

2 Tbsp. balsamic vinaigrette dressing

1 Tbsp. spicy mustard

1 Tbsp. coriander lime seasoning

1 Tbsp. sriracha

Combine all ingredients.  Taste the mixture to see if the seasoning is sufficient (I tend to underseason).

Run through the meat grinder, and refrigerate for at least 1 hour.

Form into burgers or meatballs at least 8 hours before use.

I store them in the fridge on a baking sheet sprayed with coconut oil, covered with plastic wrap until use.

Bake at 400F for 15-25 minutes.  I brush the tops with oil to make them get a little more golden.

I bake the meatballs ahead too, at the same time I’m cooking the burgers, and then the night we are having them, re-bake them in a sauce.

 

 

 

 

I bought some fresh Mahi Mahi yesterday and brought it home and marinated it in Gourmet Warehouse Key Lime marinade, to which I added some lime zest and balsamic glaze.  I only used about half the bottle.  The other half is marinating some boneless chicken breasts for another night.  The sauteed Swiss chard, carrot, with Cannelini and Zatarain’s Cilantro Lime Rice mixed with brown and wild rice were the perfect accompaniments.

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Put the fish in the marinade as soon as you bring it home.  Start the rice about 40 minutes before you want to eat.

For the rice:

1 box Zatarain’s Cilantro Lime Rice

1 C. brown rice

1/2 C. wild rice mixture

5 C. Water

2 Tbsp. butter

Place ingredients in rice cooker and cook.

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For the fish:

1 – 1 1/2 lb. Mahi Mahi filet, skin removed

1/2 bottle Gourmet Warehouse Key Lime marinade

Drizzle balsamic glaze

Marinade fish at least 30 minutes.    Bake at  350F for 20-25 minutes depending on thickness.  So ideally, this gets put in the oven about 15 minutes in to the rice cooking.

Gourmet Whse Key Lime

As soon as you put the fish in, start your veggies.

For the sauteed veggies:

2 Tbsp. olive oil

1 pouch frozen Swiss Chard (I used Cascadian Farms brand)

1 pouch frozen multicolor carrots (I used Cascadian Farms brand)

1 can low sodium Cannelini beans, drained

Saute frozen carrots over low to medium low heat, till thawed and beginning to cook, about 10 minutes.  Add in chard and cook another 5 minutes  Add in beans and stir.  Heat through about 5 minutes.

 

 

These are another variation of the JAlexander’s veggie burger copycat we love.  The veggie burgers are definitely a lot of work and contain a lot of ingredients, but they are so worth it.  I decided to experiment and double the recipe and make veggie meatballs.  To keep them vegetarian, I made a veggie broth based onion “gravy”.  I have a sheet pan of veggie burgers in the fridge we’re going to eat later this week.  It cracks me up that I bought a meat grinder and only have used it to make veggie burgers!

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Remember – this is a double recipe!  It made 8 burgers that are 2 standard ice cream scoop size each and 16 veggie meatballs that are 1 standard ice cream scoop size.

6 C. cooked brown rice

1  C. oatmeal

1 can black beans, rinsed and well drained

3/4 C. diced cooked beets

4 Tbsp. chopped parsley

1 medium sweet onion, diced

2 stalks celery, diced

1 c. carrot matchsticks

1 Tbsp. minced garlic

2 Tbsp. Dijon mustard

3 Tbsp. balsamic glaze

3 Tbsp. balsamic vinaigrette dressing

Combine all ingredients and stir until well blended.

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Feed through meat grinder and refrigerate 1 hour.

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Shape into burgers or meatballs and place on baking sheets lined with foil and sprayed with coconut oil.  Cover with plastic wrap and refrigerate at least overnight.  Important! Do not bring to room temperature before cooking.  Take them straight from the fridge to the oven.

Bake at 400F for 40 minutes.

For the meatballs, I put them in the gravy and baked them 15 more minutes at 425 F.

The meatballs were amazing.  I will be making them much more often, and will cook and then freeze them for future use.

 

 

 

 

Lasagna without tomatoes?  A recent experiment using hummus on pizza led to tonight’s tomato-less lasagna.  Next time more liquid, but otherwise blogworthy!

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Another part of my inspiration was Daniel’s garden.  Longevity spinach, rosemary and a red pepper added freshness to ingredients that I had on hand.

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2 lb. ground turkey

1 onion, chopped

1 pepper, diced (leave out to be nightshade free)

2 Tbsp olive oil

10 large leaves longevity spinach, chopped

1 bag baby spinach

2 sprigs rosemary, chopped

1 can garbanzo beans

1 container hummus

10 kalimata olives, chopped

Carrots and celery

Salt to sweat vegetables

Lasagna noodles

Shredded cheese for topping.

1/2 c. Crumbled feta.

 

 

Heat oil.  Cook fresh vegetables except baby spinach over medium low about 10 minutes.

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Add in turkey, breaking up and stirring until cooked through.  Add seasonings and spinach and cover.  When spinach is wilted down, add in hummus and garbanzo.  This is where a little more liquid  should be added in.  Live and learn!

Drizzle olive oil in 13×9 lasagne pan.  Layer noodles.  Top with half the meat and spinach mixture and sprinkle with feta.  Layer more noodles.  Top with remaining meat and spinach mixture.  Sprinkle top with shredded cheese  and bake at 350 for 30 minutes or until cheese is golden.

 

 

I made two versions.  One nightshade  and dairy free and one not.  Both yummy!!

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