Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts

Tuesday, February 1, 2011

The 1st of What Will Be a Great Month.


keeping ourselves entertained.
 Because it has to be, right? I am going insane with cabin fever; we've watched as many movies, played with as much play-doh, have drawn as many pictures, played as many games and toys, held as many talent shows, played as much Wii, read as many books, and have made as many forts, that we could ever possibly want to in a lifetime.

The weekend weather gave us just a teeny tiny bit of reprieve and we played basketball and took a few walks and now I am sick. Again. I am ready for my pity party or even better; a full-time job in South Beach that allows for four children to be in tow. 

But, in spite of all the blahs that are lingering outside, I have been having fun cooking in the kitchen, inside.  


You and everyone you know just has to make this: Chicken and Black Bean-Stuffed Burritos, courtesy of Cooking Light. I had been eyeing this recipe for a few weeks, wondering if it really fit the bill. You know what I mean? It sounded good, but you just never know, and I've got a ridiculously stupid talent of picking out new recipes that just....suck. But, I took a chance and It. Is. Fabulous. Like, I am obsessed, fabulous.

Here is the recipe.

Now. Just to make myself feel better, here is a list of things that are happening this month that, if I can just keep focused on, I might not give in to the cold and S.A.D. that is taking over.

  • a Pampered Chef party. Have you seen their basting brushes? Amazing.
  • seeing two of my little sweeties wrestle is a singlet. Ha ha ha...I can't wait. It will be the cutest most hilarious thing EVER.
  • my bro-in-law's birthday party, where I am hoping some kind of cake will make an appearance.
  • Valentine's Day, even though my husband thinks this is a stupid holiday (and I do, too) it is still fun to act like a love-struck doofus. (Balloons and a HUGE card for his office? Riot!)(I want fresh bright pink flowers, by the way.)
  • my mom's birthday party....more cake.
  • meeting the Pioneer Woman (and shopping in a 3-story mall!)(a weekend without the kids!)
  • The last good month for homemade hot chocolate.
  • ...and perhaps the best part of all to happen this month, the Girl Scout cookies I ordered will finally be in! Bring on the Samoas, because I am totally not sharing.
Wow. I feel better, already. Now, if someone would just paste beach scenes over all the windows and rub me down with coconut tanning oil every day...we might just make it this month.

Happy February!

Tuesday, January 4, 2011

Everyone's Favorite Dip.



It is known in our family as Texas Caviar, but secretly I like to call it Cowboy Caviar.

We have it at nearly every celebration or get-together on the Clowers' side and most recently I made it for our New Year's Eve thing. It's good and never lasts long.

  • 2 cans of black beans, drained and rinsed
  • 2 cans of corn, drained and rinsed
  • 1 jalapeno, seeded and diced (Don't throw out those seeds!)
  • 1-2 fresh tomatoes or 1 can of diced tomatoes
  • 1 medium purple onion, diced
  • 1 bottle of regular Italian salad dressing
Mix all ingredients together in large bowl and pour salad dressing to cover. Mix well. Cover and refrigerate at least 2 hours. (This isn't necessary, but it tastes better cold, I think) Serve with tortilla chips.

**Have you ever seeded a jalapeno? One time I decided to makes these little jalapeno appetizer things from Pioneer Woman and didn't read the part about seeding. My hands were on F I R E for hours. I had to soak them in milk and it didn't even help that much and I learned a valuable lesson that day. So, if you are going to seed the jalapeno, be careful. The seeds hold all the heat, you know. Wear gloves or just be careful handling it. I throw about a quarter of the seeds into the bowl with the rest of the ingredients to add a little kick, but this is optional, of course.

Friday, December 17, 2010

Black Bean Soup

I have been waiting weeks to make this. I don't know why it hasn't materialized other than the fact Travis thinks it sounds gross, so the one day I had time to make it he whisked us all out the door for Mexican. And I had a Chicken Fajita Taco Salad, which is just about the best food invention ever to come out of Mexico, and it trumps this soup any day of the week, so I wasn't sad.

I can assure you, though, the soup is not gross. Travis knows that, he has eaten it countless times. And it doesn't take a long time to make, either, I just have had some busy-ness going on lately and our dinners have maybe consisted of such novelties as frozen chicken pot pies and the like.

I know. But there is something about the winter that makes me buy those little .50 cent pies. And I confirmed with a friend--she buys them in the winter, too, so it is not just me.

I wanted to make the soup and post a picture, but since I haven't made it yet, and you should, here is the recipe that I received indirectly from Christy Astorga through a church compiled cookbook, so these are her directions, which I think suit the soup just fine:

1 T. olive oil
1 large onion, chopped
1 medium stalk celery, chopped
2 medium carrots, chopped
4 cloves garlic, minced
2 T. chili powder
1 T. ground cumin
1/4 t. pepper
3 14 oz. cans of chicken broth
4 15 oz. cans of black beans, drained and rinsed
1 15 oz. can of corn, drained
1 16 oz. jar of mild salsa

Saute onion, carrots, and garlic in oil for 5 minutes. Add chili powder, cumin, and pepper -  cook 1 minute more. Stir in broth, 2 cans of black beans, and the corn. Heat to boil. Put other 2 cans of black beans and salsa in a food processor or blender until smooth and then add rest of ingredients. Simmer 15 minutes. Serves 6.

Back to me. I like a chunkier soup so I don't process my salsa and black beans completely smooth and I always add a little kick - cayenne or crushed red pepper to the veggies as they are saute-ing. As for garnish, we top our soup with tortilla chips, shredded cheese, and sour cream. Oh, and you can sub the chicken broth for vegetable broth if vegetarianism is your thing. It's good either way.

Now...

I will be gone for an undisclosed amount of time. My Christmas present came a little early and I will be moving all my earthly belongings into our new house starting tonight. Let's see...this makes move number 13 in 8 years. But, this move is permanent since it seems we are signing pretty much everything but the kitchen sink (and maybe that, too) in the bazillion forms that are necessary, so I am calling move number 13 the *lucky move number 13. I was born on the 13th after all, on a Friday no less. (That last one might not be true).

And if you want to know something that is even WEIRDer, we moved from Brown County back to Evansville exactly one year to the day: Decemeber 18. It's a pretty rad story full of modern-day miracles and amazing blessings if you ask me. I will write it for you sometime because stories like that should be shared, right?

So the next time I write on this little pet blog of mine, I will be sitting next to a roaring fire in OUR fireplace looking out OUR window into OUR backyard contemplating the Spring and what we are going to plant in OUR already dedicated raised beds, among other some such things that go along with owning a home.

Merry CHRISTmas!




Wednesday, October 20, 2010

Chew on This.

Another post about how much I'm lacking? Yeah.

Let's start with dinner first, since this is supposed to be my foodie/recipe blog. Dinner has pretty much went like this: grilled cheese & soup/ McDonald's/ Subway/ a crockpot meal I've already posted about/ no-frills spaghetti/ pizza/ in-laws or someone else invited us over or took pity on us/ sandwiches.

Some of it's because I can't stand food. Some of it's because maybe my kitchen was dirty, and some of it is because Holy Crap, where did the day go?! So I should apologize to anyone who might look to this blog for actual recipes or dinner ideas. Sorry.

Second: I had parent-teacher conference and my kid is behind in reading. READING. My favorite thing/the most important thing and my kid is behind. The plus side: The teacher says that most boys his age are at the same level which really makes him average. But, still. It is such a chore because he hates it (apparently also common for his age group) so instead of fighting with him we just do one easy peasy story and we're done for the day. So...here's to becoming a book-nazi. And for praises? He is rockin' in math.

Third: house cleaning/laundry. I have taken pride in the fact that most times my house is spotless or barely cluttered with things like toys. Now, I can visibly wipe dust with my finger off of pretty much everything and Brycers wrote on our couch with a pen two weeks ago and it's still there. A knob fell off our entertainment center I-don't-know how long ago and I had a child lock on that particular cabinet because it is where we keep the movies....well, the cabinet is now a mass of jumbled up movie cases and loose DVDs which spells out D-I-S-A-T-E-R. And let's talk about the laundry...I had a pile of clean clothes lay on the floor beside the dryer for 3 days because I didn't want to fold them and put them away. My husband is ready to file for divorce. Well, not really, because let's face it: when you have 3.5 kids and a TON of student loan debt, you can't just...leave. Know what I mean? :)

So moral of the story: Don't get pregnant when you have 3 kids in various activities AND are the campaign manager of a very serious election.

Seriously.

Next time, let's talk about this election.

And if you really want an idea for dinner....have you had tacos recently?? Like regular hard shell tacos? We use regular ground beef with taco seasoning for filling, but I also make black beans and if I'm feeling fancy some Mexican rice, too. So we fill the tacos up with all the above plus our lettuce, cheese, and tomatoes and of course sour cream. Simple goodness. I love taco night.

Wednesday, October 13, 2010

Red Beans and Rice

Why yes. That is a huge butt in the background. Classy.


I didn't grow up on beans. My mom fixed beans maybe a couple times of year, you know the white ones with ham and cornbread. Delish. But, I didn't have them all the time. A wasted childhood.

I know I've said this before, but I really love beans. We eat them a lot around here because they are healthy, cheap, and easy. Did I mention cheap? And healthy? and easy? It's a win-win.

One of my besties introduced me to red beans and rice a few years ago, and I am supposing this was a regular for her family because she is a Southern Girl. And from my time living in the South--Southern Girls know how to eat. (and by that I do not mean she is obese, she is just no stranger to cabbage, beans, okra, bacon, ect. pretty much everything that is smiled on by God.)

My first introduction to red beans and rice actually came to me in a song lyric. "Baby Got Back" by Sir Mix Alot. (...and if you are any one of my friends from high school, I know you are dying right now. Maybe from embarrassment...have you watched our prom video lately?)

"Red beans and rice didn't miss her...baby got back" (L.A. face with an Oakland Booty).

So maybe my first inclination was that I was not going to eat red beans and rice because heavy people eat red beans and rice and I don't want to get heavy. I know that is shallow, but come on, I was 16.

And I was so wrong...because red beans and rice is seriously like the best food on the planet. Manna from heaven....wrong kind of analogy, but it is good either way. My middle child even asked for it for his birthday dinner one year and he had the choice OF ANYTHING.

So, you be the judge. And google the video to 'Baby Got Back' while your at it.

1 lb. dried dark red beans
1 lb. smoked sausage links
1 onion, chopped
1-2 cloves of garlic, minced
salt and pepper
white rice

Put all ingredients in crock pot (except the rice) and put in enough water to cover the beans. You have to watch them though and maybe add a couple cups of water half-way through. Cover crock pot, turn on high and let cook for 6-8 hours.

When ready to eat, just boil white rice. Serve beans and sausage over white rice. You can add a green vegetable if you wish, but it really is enough by itself. Sometimes, if I am feeling all domestic-y I will make home-made skillet cornbread, but usually I just stick with Jiffy.

Also, you should know...my 2 year old destroyed a library book yesterday. Destroyed it beyond repair and I was left once again wondering what was going on in that little two-year-old head of his. Just exactly what was he thinking? If anyone can actually answer that, we need to talk. Luckily, half.com is hooking me up with a new copy for $1.96. Now I just have to convince the library ladies, who I am pretty sure are supporters of Travis, that my family does not consist of heathens. Think they'll believe me? And do you think they'll still vote for Travis if they don't?

Wednesday, October 6, 2010

Slowcooker Sausage and Bean Soup

Isn't this scene beautiful?! I so wish I were there.

So I have this cookbook that I bought last year called, "Family Feasts for $75 a Week" by Mary Ostyn. I've only used a few of the recipes, but they are pretty decent. And she gives lots of money saving tips, which is awesome.

I tried a recipe tonight that I have been eyeing for some time. It turned out good. A really comfortable soup for a chilly day. (or a busy day!)

1 lb. dried white beans
14 oz. can crushed tomatoes or 2 c. fresh cut tomatoes (I used fresh)
1 T. salt
2 cloves garlic, minced
1 T. dried sage
2 T. olive oil
1 lb. smoked sausage links, cut into discs
8 c. water

Put all ingredients into crock pot and stir well, mixing everything up. Turn on HIGH and leave alone for 6-8 hours.

That's all!

Next time I think I will add some spinach leaves and serve with cornbread.

Monday, June 28, 2010

The Day the Storm Came In.


On the day that our last storm came swooping into sight, I was making this.
It is really very simple. Something I make when a) I've forgotten all about dinner because I've been chasing crazy little boys around all day and b) if we've eaten too much junk. I.E. Constipation.
We are lucky enough to have freshly canned green beans from my in-law's impressive garden. So I use a jar or two of the green beans, undrained. I cube several small potatoes with the skin left ON. That is where all the vitamins and minerals are, you know. I throw it in a pot and because we are lovers of all things bacon, I put in two slices of Hickory Smoked bacon in to add some smokey flavor. I let that pot boil for a good 20 minutes and wah-la! You have dinner. If I think about this dinner early enough, I'll make a loaf of homemade whole wheat bread to go with it. Or corn bread.

I just love thunderstorms. It makes Travis mad, I think, because while he is rallying the kids to get in the basement, I'm on the front porch with my camera, ignoring his advice, for lack of better words, to "get off the damn porch and get inside"!  : )

Here's what it looked like on the east side of the house.

And here is what was coming from the west. Scary.

It passed quickly, even though I was certain a tree was going to fall on the house. They were practically sideways with the wind.

I love thunderstorms. And I love green-beans with bacon and potatoes.
And you will, too, if you try it. So go make it tonight!

Saturday, April 17, 2010

Super Easy Best Ever Black Bean Chili.


This is just about the most delicious thing I have ever put in my mouth. It is an adaptation of a recipe that I copied off a food blog that is no more. I know it is good, and not just me who thinks this, for two reasons. 1) I brought it to work with me one day and I had to write the recipe out THREE times because everyone thought it smelled so good and then they went home and made it and TOLD me how good it is and how awesome I am. 2) The kids eat every last drop in their bowl and ask for seconds.


1 28 oz. can diced tomatoes
2 cans of black beans
1 onion, chopped
chili powder
1 can of corn
salt & pep
olive oil
cumin
garlic


Sautee the chopped onion in a little oil over medium-high heat in a stock pot. Add a little garlic, salt and pepper, cumin, and chili powder. Cook till soft. Here's the thing. I don't measure my seasoning. I add a little here and there until it tastes good. I will say, though, cumin can be too strong if you add too much, so I would start out slow. We like spice, so we add a lot of chili powder, but add however much of these seasonings that will suit you or your family.

Continue.

Add the tomatoes, black beans, and corn. Add a little water if you need too or add another can of tomatoes. Or even another can of corn. There are no rules here!  Let simmer for as long as you'd like then spoon this bad boy into a bowl and eat it up.

We top it off with a piece of Jiffy Cornbread (Gasp!) and sour cream. Or sometimes I use tortilla chips.

YUM!



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