Black Bean Ragout

We've been trying to eat less meat around here, particularly since Andrew's last horrible, awful, terrible kidney stone that lasted 7 days, so I've been looking for things to make that are still high protein. Beans fit the bill and I recently posted about a kidney bean curry we love. Indian food has been a go to lately because it's so cheap and healthy to make once you have the spices. Recently I tried out a bean recipe from my Smitten Kitchen cookbook (I'm obessed, I realize that) and it turned out surprisingly well. Word to the wise- you need to use the smoked paprika. I discovered it about a year ago and it has such a great flavor.
http://craftycooknook.wordpress.com/2014/01/10/count-your-pennies-slow-cooker-black-bean-ragout-with-cumin-crema-and-garlicky-toasts/
I don't mess with the cumin crema or garlc toast but I'm sure that would be really tasty. I just made the beans in the slow cooker. The first night I served it over these corn cakes with fresh salsa and sour cream on top.  http://www.myrecipes.com/recipe/fresh-corn-cakes-10000001646375/
The next night I served them with some fried homemade potatoes and fresh tomato slices. Another time I cooked them down and made burritos and quesadillas with them. It's a really versatile recipe and it stretches a long way. Really healthy and pretty cheap to make. I think it would also make a great side for any mexican dish but really, it shines all on its own as the main dish.

Fridge dill pickles

Remember what the refridgerator looked like growing up? Of course there was always a rotation of leftovers coming in and out and fruit and veggies, but there were some things that I just always remember seeing.  A mug of bacon grease in the fridge door, cool whip (at least 3 different tubs of it at eaten down to various levels), and an uncovered dish of something dad was pickling (usually cucumbers). When I saw this recipe on Smitten Kitchen a few days ago, it made me think of them and I had to make them. Here in Belgrade, we get all of our produce in season- unless you go to the big supermarket where you can get a melon yearround but you wouldn't want to bother eating it. So, it's a little sad in the winter looking at all the cabbage and onions but right now all of the berries and peaches and nectarines, roadside makeshift melon stands, and these cute little pickling pickles warm my black little heart. I bet you have them at your grocery store too right or a farmer's market surely. We made the BBQ chicken sandwhiches from pioneer woman and served up these dill pickles with them. Go ahead, make a jar and keep it in your fridge for old times sake.
http://smittenkitchen.com/blog/2014/07/easiest-fridge-dill-pickles/

Red Kidney Bean Curry

This is a fast 20 minute weeknight dinner that everyone at my house loved. I suppose it's like the Indian version of red beans and rice. Vegetarian, healthy, and really good, especially for the amount of time involved.
http://smittenkitchen.com/blog/2009/02/red-kidney-bean-curry/

Vegetarian Black Bean Taquitos

This isn't a show off recipe. Let me just say that up front. But it was surprisngly good and my kids ate it (ok so I had to talk Eden through every bite but Fox loved it). I've been looking for more vegetarian recipes lately and found this one while flipping through my Our Best Bites cookbook- their first one. This recipe isn't on their site but I found it online here: http://eatingmywayback.blogspot.com/2011/09/vegetarian-black-bean-taquitos.html
They were easy to make and took only a few minutes to put together. The spinach is so chopped and dark that it easily hides away in the black bean mixture. I thought the spinach would taste funny in a taquito but really, you can hardly taste it at all. I served it with extra salsa on the side but Andrew and Fox prefered it plain. This is a really great, healthy weeknight meal.

Weekday dinners

Hey sisters! I've been struggling a bit lately with what to cook for regular old weeknights and have come across a couple of recipes that are pretty good. Well, one is pretty good and the other is pretty damn awesome. I found a new foodie friend who recommended a blog called Annie's Eats. Her chicken gyro recipe is tasty and I espcially love her tzasiki sauce. I'm bored of my tzasiki recipe and this one has a little kick to it. I think this is a great summer dinner to pack up and take to the pool or a park.
http://www.annies-eats.com/2009/06/02/chicken-gyros/

The other recipe is one if those "you made this?' recipes. I've never made my own red sauce. For as much as I like to cook I've always bought the stuff in jars but I don't know if I can go back to the way I was living before after trying this. It's Ina Garten's weeknight bolognese. Put it on your grocery list. And buy the red wine, just don't take your 4 year old... The alchohol cooks out and the flavor it leaves behind is incredible.
http://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe/index.html

Pumpkin Cheesecake with Pecan-Gingersnap Crust

Oh my goodness!  This was delish!  I can't say that I have personally made it but a friend made it recently and it was to die for.  In fact, I also had a slice of the Cheesecake Factory pumpkin cheesecake this weekend and this Our Best Bites version was so much yummier!  Love those OBB ladies!

http://www.ourbestbites.com/2008/11/pumpkin-cheesecake-with-pecan-gingersnap-crust/

Cilantro Lime Pesto Tacos

This has become a favorite at our home...mostly because of the radio-active green color!  It is super yummy!  We pair it with black beans and cilantro lime rice.

Cilantro Lime Chicken Tacos
original Joelen recipe

cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)


Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.

Cilantro Lime Pesto

recipe adapted from Food Network

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds  (I haven't actually added the almonds)
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1  teaspoon kosher salt
1/4 cup chicken broth


Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.