Category: Beans


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!

20180318_095758

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

20180318_100714 (1)

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

Jeannine did the same.

20180318_101919

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!

IMG_20180318_121437_4881

Amazing how much it looks like meat, right?

20180318_122216

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.

20180318_122643

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.

 

 

 

 

Advertisements

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.

20180303_194510

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.

ZATA_6633-02_WebsiteProduct_CilantroLime_800x800

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!

20180211_205735[1]

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.

20180210_224513

Feed through meat grinder and refrigerate 1 hour.

20180210_225853

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!

20180106_203103

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.

20180106_140900

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.

20180106_150043

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!!

I’ve been fighting a cold, and with Thanksgiving coming up, don’t want to wear myself down with meals requiring a lot of prep.  This meal definitely fits the bill of a meal that practically makes itself!

I was watching the television show Sunday Morning yesterday, and there happened to be an interview with the daughter of the man who invented the crock pot!  He was named Irving Naxon and he invented it in 1936, perfecting it to a “Beanery” by 1940, for the purpose of cooking a Jewish bean stew called cholent.   In the days before Naxon’s invention, they would heat the oven and place a dutch oven in it, so that they could turn off the oven during the Sabbath and have a meal ready to go that had cooked in the residual heat of the oven.  Rival bought the rights to his invention in the early 70’s.  Thank you Irving Naxon for making our lives easier!

20171119_184855

8 Skinless bone in chicken thighs

1/2 bottle Italian dressing (I used Drew’s – lower sodium and less sugar than most)

1 can low sodium Cannelloni Beans, drained and rinsed

1 Package frozen Swiss chard (I used Cascadian Farms)

1/2 c. seasoned Panko bread crumbs

Rice cooked in the rice cooker.

I pour the dressing over the chicken as soon as I get it from the market.  Sometimes I refrigerate it.  Sometimes I freeze it and then thaw it in the refrigerator (which takes longer than you think, depending on how you pack it in the tupperware).  This batch was laid out in a single layer, so it took about a day and a half to defrost in the fridge.  This way the marinade really flavors it well.

20171119_101825

Put chicken in the crock pot on low for 7-8 hours, until it’s literally falling off the bones.  Remove the bones using tongs, being sure to pick out those pesky knuckles too.  Shredding up the meat as you go along.  It’s a good idea to have a count on how many pieces there are, so you don’t miss any of the bones.

At this point, put on the rice cooker with rice of choice.  I had some yellow rice on hand, so I used it, and it was delicious with this.

Back to the crock pot – add in beans, and chard.  cook on high for about 10 minutes.  Add in bread crumbs to thicken, and place a paper towel under the crock pot lit to help absorb some of the moisture from the frozen chard, and cook until rice is done.

When the rice was done, not everyone was ready to eat, so I pulled the chicken aside in my crock and put the rice in with it, and set it to warm.  That way everyone could decide on their own rice/chicken ratio and eat at their own leisure.

Obviously, the variations are as voluminous as there are bottled dressings on the shelf!  Also, black beans and garbanzos work well.  Kale in the place of chard?  Add ins of onion, mushrooms, carrots, squash, etc.  You get the idea!  Great use of leftovers.  Eat it over noodles or quinoa instead of rice.  The list of what can be made this way is endless.

I’m thinking of trying a ginger miso inspired version of this and stir fry veggies for an Asian flair!

 

I am avoiding nightshade vegetables (tomatoes, peppers, eggplant, white potatoes) as part of a diet geared toward reducing inflammation and pain from my psoriatic arthritis.  I know that I should also limit dairy, gluten, and processed foods, but I’ve had such great results already, I know nightshades are the real enemy.  Besides, I love chicken apple sausage and thought I’d see if it has an impact.  It  has only been a little over a week, and already I know without a doubt that the nightshades are no longer for me.  My pain decreased almost immediately, even though the information on pain management websites indicated it could take a while.  I used to take ibuprofen every day and night to manage my pain.  Since starting this experiment a little over a week ago, I have only taken it twice.  Both times  I had “cheated” and had tomato.  Absolutely not worth it.  I’m sold on eliminating nightshades.  An added bonus is that my psoriasis outbreak is going away.  On top of that, I feel more energetic and younger!  Tonight’s dinner was delicious, albeit a bit sweet from the sausage.  Adding hot sauce, pepper flakes, or cheese would likely take it to another level, but the kids liked it sweet!

20171109_193814[1]

3 packages al fresco chicken apple sausage

1 large sweet onion, chopped

2 small zucchini, cubed

2 small yelow squash, cubed

3 Tbsp. oil

2 Tbsp. sherry

3 Tbsp. pesto sauce

1 can garbanzo beans, drained

1/4 c. seasoned breadcrumbs

2 boxes orzo, cooked according to directions

  1. Cut up sausage and veggies.  Toss with oil and cook over medium low heat, stirring regularly in large skillet until vegetables are softened and beginning to caramelize.  Meanwhile, cook the orzo and drain.
  2. Add in sherry and pesto.  Simmer 5-10 minutes.
  3. Add in breadcrumbs to thicken sauce, if needed.  Simmer another 5 minutes.
  4.   Toss with orzo and serve immediately.  Top with a little parsley or basil for color, if desired.

The variations of this are endless.  Any vegetables or beans you like.  Different sausages.  Tofu or Tempeh in place of the sausage.  Cut up boneless chicken.  Yum.

 

Waste not, want not.  Leftover boneless chicken breast (cooked in a delicious white wine, lemon, garlic sauce) was in danger of going to waste.  I chopped it down to small bite size pieces and tossed it with some grape tomatoes, celery, and leftover farro and some Kimchi, great northern beans, a little mayonnaise and viola a yummy new type of chicken salad is born.

20171014_133440[1]

4 C. leftover chicken, chopped into bite size pieces

2 celery stalks, cubed

1 pint grape tomatoes

2 Tbsp. Kimchi

5 Tbsp. mayonnaise

2 C. cooked farro

1 can great northern beans, drained and rinsed.

Combine and refrigerate for 30 minutes.  Enjoy!

 

I’ve been craving Mexican food, so this really hit the spot.  Easy as can be using frozen chicken tenders and salsa.  This is a great recipe for weeknight quick dinners, and it utilizes pantry staples I usually have on hand.  Frozen chicken tenders, salsa, shredded cheese, rice, and beans.

20171014_194843[1]

1 package Tyson Crispy Chicken Tenders

1 Jar salsa (I used verde, but it looks prettier with more colorful salsa)

1 pack shredded Mexican cheese

  1.  Pour salsa into 13×9 baking dish.
  2. Arrange chicken tenders in salsa.
  3. Sprinkle with shredded cheese.
  4. Cover with foil.
  5. Bake at 350F for 40 minutes.  Remove foil and put back in the oven to allow cheese to completely melt.
  6. Serve with rice and beans.

I used Minute Rice Multigrain Medley and Lucky’s organic canned black beans.  The rice and beans cook while the tenders are in the oven.

This is yummy topped with sour cream too!

I found a good price at Target on the Lundberg rices that I love so much.  They even had a Black Pearl variety I’ve never had before.  I made curry chicken and cooked this Rice Melange in the rice cooker.  Yummy.

KIMG0080

2 1/2 c. Lundberg Jasmine Brown Rice

1/2 c. Lundberg Black Pearl Rice

5 1/4 c. water

2 Tbsp. butter

1/2 tsp. salt

1 Tbsp. crushed garlic

1 can black beans, drained

Combine ingredients in rice cooker.  It will take 40-45 minutes to cook, perfect when you are baking boneless breasts since they have the same cooking time.

KIMG0048

1 pouch Imagine Thai Coconut Curry Sauce (OMG Yummy!!)

2 lb. fresh sausage (I used turkey kielbasa)

2 Tbsp. olive oil blend

1 can garbanzo beans

Leftover veggies (red pepper, zucchini, kale) for color and texture

1. Cut sausage into small slices using kitchen shears.

2.  Cook sausage in a large skillet over medium heat in the olive oil blend until cooked through.

3.  Add in remaining ingredients until heated through.

4.  Transfer to crockpot to keep warm until everyone is ready to eat.

Serve over rice.  (I used a brown and red rice mixture of Lundberg rice I had on hand)

We loved this!  The Thai Coconut Curry Sauce is one of our favorites.  I buy it in bulk (6 at a time) online.  Same with the Lundberg rice that we love!

 

coconut curry

 

Thriving with Psoriasis's - Living Nightshade Free

Living with Psoriasis, Psoriatic Arthritis, and Erythema Nodosum

In Dianes Kitchen

Recipes showing step by step directions with pictures and gadget reviews

Kristen's Healthy Living Blog

Exploring ways to live a healthier life

This Man's Journey

Home is where our story begins.

Persevere

By Dan Sims

Dining with Donald

Donald on dining in and out

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

lifexperimentblog

Sharing my experiences with all life's experiments!

Smart Veg Recipes

Welcome to home made, vegeterian, healthy & kids friendly recipes

Dishdessert

Cooking for everyone (La cuisine pour tout le monde)

Keralaslive

Tutorials on food plating, presentations and food photography.

The Homemaker's Life - A Creative Lifestyle Blog

''Who can find a virtuous woman? For her price is far above rubies'' -Proverbs 31:10 KJV

Logical Quotes

Logical and Inspirational quotes

Jaques Kitchen

Budget Friendly Meals and Menu Planning

Aromas and Flavors from my Kitchen

"Home is where the Hearth is"

Peas Romaine Calm

A simple, easy & cost effective approach to cooking!

THE MEDITERRANEAN MICROWAVE

Celia's Place Adapts Edward Giobbi & Other 5-Star Dinner Entrees

Psychopathyawareness's Blog

information about psychopaths

%d bloggers like this: