Monday ended up being an impromptu day off due to weather and childcare issues. For me that meant back in the kitchen!
Easy Black Beans & Rice
Serves 2 big people and 2 little people
My wicked smaht friend & co-worker, Vanessa, recently pointed out that beans and rice for a complete protein. This is a great recipe when cooking for vegetarians, or kids who don't inherently love meat.
1 T. vegetable or canola oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 can black beans
1 can Ro*Tel Tomatoes and Green Chiles (if your kids don't like spicy food, use regular tomatoes), drained
Oregano
Cumin
Salt & pepper
Leftover rice
1. Heat oil in a medium saucepan over medium-high heat. Add onion and saute until translucent, 5-7 minutes. Add garlic, saute for 30 seconds; add ~ 1 T. cumin and 1 t. oregano, cook until fragrant.
Tip: I use store brand frozen chopped onion in all recipes these days where the onion is cooked. You cannot tell the difference between fresh and frozen. I also use pre-minced garlic that you find in a jar in the produce section. Considering most everything I make uses sauteed onions and garlic, these two simple shortcuts save me a lot of precious time these days!
2. Add one can of undrained black beans and one can of drained Ro*Tel tomatoes. Bring to a simmer and cook over low heat long enough for flavors to meld, ~ 20-30 minutes. Salt and pepper to taste.
3. Add leftover rice or serve on top of rice, whatever your preference.
"The Kegs" Sloppy Joes
Recipe courtesy of Mary Westerlund
1 pound hamburger
1 small onion, chopped
1 small green pepper, chopped
2 stalks celery, chopped (optional)
1 can Campbell's chicken gumbo soup
1 small can tomato sauce
2 T. mustard
1-2 T. ketchup
1/4 t. allspice
Salt & pepper
Hamburger buns
Sliced velveeta cheese and dill pickles
1. Brown hamburger and onion; add green pepper and celery. Drain.
2. Add chicken gumbo soup (I remove and discard the small pieces of "chicken"), tomato sauce, mustard, ketchup, and allspice. Cook until thick, ~ 20 minutes. Salt and pepper to taste.
My preferred serving method is to toast the buns and serve open face. Put velveeta cheese and sliced dill pickles on toasted buns and pile with sloppy joe mixture. Simple. Delicious. Easy.
Easy Black Beans & Rice
Serves 2 big people and 2 little people
My wicked smaht friend & co-worker, Vanessa, recently pointed out that beans and rice for a complete protein. This is a great recipe when cooking for vegetarians, or kids who don't inherently love meat.
1 T. vegetable or canola oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 can black beans
1 can Ro*Tel Tomatoes and Green Chiles (if your kids don't like spicy food, use regular tomatoes), drained
Oregano
Cumin
Salt & pepper
Leftover rice
1. Heat oil in a medium saucepan over medium-high heat. Add onion and saute until translucent, 5-7 minutes. Add garlic, saute for 30 seconds; add ~ 1 T. cumin and 1 t. oregano, cook until fragrant.
Tip: I use store brand frozen chopped onion in all recipes these days where the onion is cooked. You cannot tell the difference between fresh and frozen. I also use pre-minced garlic that you find in a jar in the produce section. Considering most everything I make uses sauteed onions and garlic, these two simple shortcuts save me a lot of precious time these days!
2. Add one can of undrained black beans and one can of drained Ro*Tel tomatoes. Bring to a simmer and cook over low heat long enough for flavors to meld, ~ 20-30 minutes. Salt and pepper to taste.
3. Add leftover rice or serve on top of rice, whatever your preference.
"The Kegs" Sloppy Joes
Recipe courtesy of Mary Westerlund
1 pound hamburger
1 small onion, chopped
1 small green pepper, chopped
2 stalks celery, chopped (optional)
1 can Campbell's chicken gumbo soup
1 small can tomato sauce
2 T. mustard
1-2 T. ketchup
1/4 t. allspice
Salt & pepper
Hamburger buns
Sliced velveeta cheese and dill pickles
1. Brown hamburger and onion; add green pepper and celery. Drain.
2. Add chicken gumbo soup (I remove and discard the small pieces of "chicken"), tomato sauce, mustard, ketchup, and allspice. Cook until thick, ~ 20 minutes. Salt and pepper to taste.
My preferred serving method is to toast the buns and serve open face. Put velveeta cheese and sliced dill pickles on toasted buns and pile with sloppy joe mixture. Simple. Delicious. Easy.
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