Baja Black Beans and Rice

It seems like forever since my last post, but with the new baby and and running for soccer, planning for gatherings, and trying to squeeze in household chores between naps and feedings, I sometimes feel overwhelmed and not enthusiastic in my quest to try new recipes. Lately, I have been relying on freezer meals that I planned and made before baby David arrived, but ever since my stash of freezer meals has disappeared due to consumption, much of our diet lately has consisted of too many "stick in the oven" processed meals.

As I am looking for food ideas in my cupboard, I found an over abundance of brown rice, 10 boxes of brown rice as a matter of fact...What to do ...what to do?! I think it is time to use more brown rice in my cooking, so the next few days watch for recipes involving brown rice. Here is today's experiment. I served it at lunch for my boys while everyone else was at work and school. My oldest boy loved it and ate every last bite, but my middle boy refused to even try it...I thoroughly enjoyed it as well!

Ingredients:
2 cups cooked brown rice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn drained (or 1 cup frozen corn)
2 fresh tomatoes, diced
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1 jalapeno pepper, seeded and diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Directions: Cook the brown rice. While brown rice is cooking, in a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, and pepper. Once the rice completes cooking and is slightly cooled, mix with the black bean mixture and serve.

Mexican Brown Rice

Needed something a little extra to go with the enchiladas I am making for supper tonight, I found this recipe online at Allrecipes.com and modified it slightly to fit my family's tastes. If concerned about the processed taco seasoning in a package like I am, you can make your own. I will submit my recipe as soon as I can.
 
Ingredients:

• 4 cups uncooked instant brown rice
• 3 cups water
• 1 (1 ounce) package taco seasoning mix
• 1 (15.25 ounce) can kidney beans unsalted, drained
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes or a can of Rotel, drained
• salt and pepper to taste
• 1/2 cup shredded lettuce

Directions

1. In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer according to directions on package. Remove from heat and let stand for 15 minutes.
2. Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes (or can of Rotel), salt, pepper and lettuce.
3. Cook over medium heat until heated through.

REFRIED BEAN AND CHEESE CHIMICHANGAS

My son and I were cuddling on the couch watching PBS Create when Pati from "Pati's Mexican Table" started making chimichangas. My oldest son said, "Yum, that looks good." So I thought, "Hey, lets give it a try for supper tonight." I think it also met my craving need for Mexican food during this 4th pregnancy. Although, my son was excited about helping make it, I don't think he was so excited about it once it was on his plate, but he did eat a majority of it!

 

REFRIED BEAN AND CHEESE CHIMICHANGAS
Serves 6

INGREDIENTS
4 tbsp olive oil, divided
1/4 cup white onion, chopped
1 garlic clove, minced
2 cups refried beans
1/4 cup water
2 cups Mexican Manchego, Chihuahua, Monterey jack or light chedder, shredded
12 flour tortillas (whole wheat or gluten free work, too) medium size
Salsa of your choice (we used home made from our garden)


TO PREPARE

Pour 2 tablespoons of  oil into a medium sized skillet set over medium heat.  Once hot, add the onion and let it cook 4 to 5 minutes, until softened and translucent.  Add the garlic. Cook until fragrant, about 15 to 30 seconds more.  Incorporate refried beans along with 1/4 cup water and mix well.  Let it cook and season for a couple minutes as you mash it all together.  Turn off the heat.

 

Cover tortillas with a wet paper towel and heat flour tortillas on a plate for about 40 seconds to soften so they won't break when folded.  Add about 2 heaping tablespoons each of refried beans and cheese near the edge of the tortilla, one at a time.  Begin rolling as if making a chubby taco, after the first fold, tuck in both edges of the tortilla, continuing to roll to make a thick bundle.  Flatten a bit with your hand. 

Reheat remaining oil in the same saute pan over medium-low heat.  Place chimichangas in batches (seam side down) and cook for about 3 to 4 minutes on each side, until they achieve a lightly browned crust on both sides.  You may also use more oil and deep-fry them over medium heat for less time, but I like the first option more...or you could even place them on a baking sheet and bake until lightly browned reducing the amount of oil used.

Serve with the salsa of your choice, lettuce, and sour cream if you wish.

SouthWestern Refried Beans and Chimichangas

It seems like forever since I posted a healthy recipe on my blog website but with this fourth pregnancy, my cravings have been varied and inconsistent with most leaning towards the NOT healthy. In my previous pregnancies, my cravings have been very consistent. My first child was anything home cooked and bread stuffing, YUM! My second child was authentic Mexican food, the spicier the better! With my third, anything sweet. And this one....Well, it started with any shaved ice beverage from fruity to coffee, then to Wings, buffalo or sweet, didn't matter. After that, fruit pies and chocolate deserts. Now, I am craving Mexican food, but not the spicy variety like I did with my second child. So here is one of my favorite Mexican recipes, homemade re-fried beans! It's healthy! and originally from ediets.com many years ago with some modifications of course.

Ingredients:
1 TBsp olive oil
1 can pinto beans
1 clove garlic minced
1/4 cup vegetable broth or water
1/4 tsp black pepper
1/2 tsp cumin
1/2 tsp chili powder
dash of salt for flavor
2 TBsp salsa (I used our homemade from the garden)

Mince the garlic and set aside. I use a small holed cheese grater to mince into fine pieces. Rinse and drain the beans in a strainer, set aside. Heat a non-stick skillet with olive oil over medium heat. Saute' garlic until soft, be careful not to burn or brown it or you will have to start completely over and wash the frying pan, totally ruining the flavor of your dish. Add the beans, vegetable broth and spices, raise the heat to medium high and cook covered for 3-4 minutes, stirring constantly.

(My daughter mashing the beans with the potato masher.
Disregard the dirty condition of my stove.)

Using a fork or potato masher, until just smooth. I don't mind if it is as smooth as the re-fried beans in the can...I leave a few beans for show. Continue cooking 3-5 minutes more until thickened. Stir in salsa. This has more flavor than any canned re-fried beans and my family loves it. We are making chimichangas tonight and this is our main ingredient.

quinoa and black beans

A new grain our family tried tonight. I think it went over very well. This recipe is alot like black beans and rice, but substituted with quinoa. I got this recipe idea from allrecipes.com.

1 tsp olive oil
1 onion chopped
3 cloves garlic peeled and chopped.
1 cup cooked quinoa
1 3/4 cup vegetable broth
1 tsp ground cumin
1/4 tsp ground cayenne pepper
salt and pepper to taste
1 cup frozen kernels
1 can black beans rinsed and drained

Heal the oil in a medium saucepan over medium heat. stir in the onion and garlic, and saute until lightly browned. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat and simmer 20 minutes. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans.

I was surprised at how much the quinoa seeds plumped so much during cooking, so a cup of quinoa seeds dry could yield almost 4-5 cups after cooking. After supper I had so much left, I let it cool and added 2 celery sticks chopped, 1 can of Rotel tomatoes, lemon juice, and 1/2 cucumber diced. This will be my lunch for the rest of the week. My daughter will be having the first part of the recipe in her lunch box tomorrow. We will see how she likes it reheated.

Vegetarian Chili

I need to make a trip to the store so my food choice selections are limited right now and with the snowy rainy weather today, I hope it doesn't prohibit me from driving to the store tomorrow to restock my cupboards. With the weather damp like it is, I know it puts me in the mood for soup (again!). I just happen to have all the ingredients necessary to make another simple fast healthy and delicious soup recipe. The influences for this recipe come from the Harcombe diet recipe book, so I can't take full credit, but it has been adapted for ease and taste to fit my family.

Ingredients:
1 medium size onion finely chopped
2 TBSP minced garlic or cloves of fresh garlic if you prefer. It will certainly add more flavor if it is fresh.
2 TBSP olive oil
1 green pepper diced
1 bag frozen mixed vegetables (corn, carrots, green beans, and peas)
1 can kidney beans (look at the ingredient list, especially if you are avoiding sugar. I found "Mrs. Grimes dark red kidney beans with no salt added" the only brand without added sugar in the ingredient list.)
1 can diced tomatoes with green chilies (Rotel works too)
1 8oz can tomato sauce
1 tsp cumin
2 to 4 TBSP chili powder (according to your taste buds)
1 pinch of ground cayenne pepper
sea salt and ground pepper to taste

Directions:
Heat olive oil in a large saucepan over medium heat. Add the onions, and peppers, cook till soft. Add minced garlic and cook for 2 more minutes. Add remaining ingredients and cook until heated through (20 minutes).