Posts tagged ‘cilantro’

August 8, 2013

Recipe: Three Bean Summer Salad

three bean cold summer salad

I’m going to just admit… most of my recipes stem from desperation.

Oh my gosh – dinner needs to be ready in twenty minutes!
Oh heavens- I forgot that I had to go to the grocery store!
Oh no- I just can’t eat another “house” salad!

So, I have to come up with stuff that is a) quick and easy, b) already in my pantry and fridge, c) Isn’t a regular ol salad.

And this recipe fit the bill! (And it was good!)

FYI: It’s even better if you can put the beans in the fridge before hand so that they aren’t as easily smushed in the mixing process!

Three Bean Summer Salad

Ingredients

  • 1 can dark red kidney beans, drained and rinsed
  • 1 can white cannellini/white kidney beans, drained and rinsed
  • 1 can great northern beans, drained and rinsed
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped cilantro
  • 1/8 cup chopped green onion tips
  • 1/8 cup chopped green (or red) bell pepper
  • 1-2 dashes seasoned pepper
  • 1/4 cup apple cider vinegar and 1/4 cup olive oil OR 1/2 cup Italian dressing (in lieu of the vinegar and oil)

Instructions

  1. Combine beans, red onion, cilantro, green onions, bell pepper, and vinegar.
  2. Mix together apple cider vinegar and olive oil. Pour over bean mixture and gently stir to combine.
  3. Refrigerate for three to four hours (or if you are a last minute slacker like me, put it in the freezer for ten minutes, take out, and mix. Do this two more times so that the beans are in the freezer for thirty minutes total.)
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June 25, 2013

Recipe: Vegetarian Pioneer Woman Enchiladas With A Bonus Leftovers Recipe

I have never had the original Pioneer Woman Enchiladas, but DANNNNNNNNG this vegetarian version I made was uh.maz.ing. I won’t say that they were “easy” (which is one of my favorite qualifiers for a good recipe), but they weren’t super difficult either. I think if I made them a few more times and they were a bit more second hand then I could probably refer to them as “easy”.

But my husband, literally, complimented me on them after every. single. bite.

Sooooo, that means that they are a keeper!

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Vegetarian Pioneer Woman Enchiladas

  • 2 Tablespoons, divided and 1/2 cup Canola or Vegetable Oil, divided
  • 1 Tablespoon All-purpose Flour
  • 1 can (28 Ounce) Enchilada Or Red Sauce
  • 2 cups Vegetable Broth
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 2 Tablespoons and 1/2 cup Chopped Cilantro
  • 2 cans black beans, rinsed
  • 1/2 cup chopped onions (I used frozen)
  • 2 cans (4 Ounce) Diced Green Chilies
  • 14 whole Corn Tortillas
  • 3 cups Grated Colby Jack Cheese (or similar)
  • 1 cup Chopped Green Onions
  • 1 cup frozen corn

Instructions
(I’m gonna break my instructions up similarly to PW’s method cause it really does make it easier.)

The Sauce

  1. Over medium heat, add 1 Tablespoon of oil and flour and whisk together, cooking for one minute.
  2. Pour in the enchilada sauce, vegetable broth, 2 Tablespoons of cilantro, salt and pepper. Bring to a boil.
  3. Reduce heat and simmer while you prep the beans and tortillas. (She suggested simmering for 30-45 minutes… I simmered mine for about twenty probably and it was still fine.)

The Bean Filling

  1. Heat 1 Tablespoon of oil over medium heat, then saute the onions and add the black beans and green chiles for about five minutes, stirring occasionally.

The Tortillas

  1. Preheat your oven to 350°.
  2. While doing that (if you are up for a little multitasking), heat 1/2 cup of vegetable oil in a small skillet over medium heat.
  3. Set up a paper-towel-lined plate to the side.
  4. Using tongs, dip one corn tortilla at a time into the oil and allow to fry until soft. I flipped mine about twenty seconds each side. Then arrange on the paper towels.

The Assembly

  1. Pour 1/2 cup of enchilada sauce in the bottom of a baking pan and spread it around the bottom.
  2. Dip each tortilla into the enchilada sauce in the pan (see her link above for great pictures of this process) and lay flat.
  3. Spoon in a bit of bean mixture, a pinch of cheese, green onions, and corn in the center of each tortilla.
  4. Roll up and put it in the baking pan with the seam down until you have filled your pan or used up all your tortillas.
  5. Pour some of the remaining enchilada sauce over the enchiladas and sprinkle with the rest of the cheese.
  6. Bake for 20 minutes (or until bubbly) and then sprinkle with cilantro and serve with sour cream.

Feed to yourself and someone else… invite someone over cause these suckers are goooooooooood. (Even though they look anything but good in this pic… I’m not a food photographer, so think of this more along the lines of “reality food tv”.)

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Oh yeah, and the… Super Bonus Leftovers Recipe! Well, I actually made this whole recipe in half because I didn’t realize until I started making it that I had not paid attention and I got a medium sized jar of enchilada sauce… and what are enchiladas if they are lacking in sauce. So, I ended up having some of the bean mixture and sauce left over. And so I threw it together with some rice and it was a great thing to make for the hubs for lunch today! But honestly, I think I’ll make it again when we are craving the flavors of this enchiladas dish but I’m not in the mood to hassle with the tortillas.

Vegetarian Pioneer Woman Enchiladas SUPER BONUS LEFTOVERS RECIPE

  • 1 cup (or however much you have) bean mixture from enchilada recipe
  • 1/4 cup enchilada sauce mixture from enchilada recipe
  • 1 cup of dry rice
  • Vegetable broth
  1. Cook the rice using vegetable broth (if you want, or you can just use water).
  2. Heat beans and enchilada sauce.
  3. When rice is ready, stir in beans and enchilada sauce.
  4. Devour.

And yeah… you can’t make rice and beans look “pretty” in a pic, like, ever. But… here they are. Yummy!

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October 8, 2012

Recipe: Easy Black Bean Soup (Vegetarian and Vegan)

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My sister-in-law made this soup for a getaway weekend when my husband’s family got together to celebrate his dad’s 60th birthday. She made a chicken tortilla soup for everyone else and then made this one for me (she is super considerate)!

It was sooooooo amazinggggggg that I got the recipe and made it again last night! We loved it and we loved the leftovers today for lunch!

I’m not much a photographer, but I did snag that one pic!

Easy Black Bean Soup (Vegetarian and Vegan)
(Below is the stovetop version and the crockpot variations are in {fancy brackets}!)

Ingredients
• 2 Tablespoons vegetable or olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4-5 cans (14-19 oz each) black beans, undrained
• 1/3 cup Frank’s RedHot Original Cayenne Pepper Sauce
• 2 cans (14.5 oz each) vegetable stock {1 can for crockpot}
• 1/4 cup minced fresh cilantro
• 1 1/2 Tablespoons ground cumin
• Sour Cream, optional
• Avocado slices, optional

Directions
1. Heat oil in 4 or 5 quart saucepan. Add garlic and onion; cook until tender.
{Skip this step if you want when making in the crockpot.}

2. Stir in beans with liquid, broth, Frank’s RedHot sauce, cilantro, and cumin. {Include chopped onion and garlic in crockpot.}

3. Bring to a boil. Reduce heat; simmer, partially covered, for 30 minutes, stirring often. {Cook on high for three to four hours. No need to stir.}

4. Remove 1 cup of soup. Place in blender; cover securely and process until smooth. Return to saucepan; stir. (Or do this with an immersion blender.)

5. Serve soup in individual soup bowls. Top with dollop of sour cream and avocado chunks or guacamole, if desired.

Note: This was a smidge over mild on my “tongue temperature” gauge, so if you are sensitive to heat then you might consider decreasing the hot sauce. And on the topic of hot sauce, I am not one for “brand name snobbery”, but I think the sauce really makes this recipe so it might be worth the extra trip or having this sauce for just this recipe. I seriously think you’ll want to make it again anyway!

Note: This soup freezes well. Freeze leftovers in individual portions. Thaw and reheat in microwave.

Prep Time: 10 minutes {5 minutes}
Cook Time: 35 minutes {3-4 hours}

June 4, 2012

Recipe: 7-Layer Meatless Tortilla Pie

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My husband is doing a test-run of the covenant during June, and since he’s a teacher then he’s on summer so I get to make childless treks to the grocery store. Which means, we’ll be eating well for the next couple of months! Plus, I got a cookbook from my mom for Mother’s day… The Vegetarian Bible!

7-Layer Meatless Tortilla Pie
• 2 cans (about 15 oz each) pinto beans, rinsed and drained
• 1 cup PACE picante sauce
• 1/4 teaspoon garlic powder or 1 clove garlic, minced
• 2 Tablespoons chopped fresh cilantro leaves
• 1 can (about 15 oz) black beans, rinsed and drained
• 1 small tomato, chopped
• 1/4 teaspoon lime juice
• 7 large flour tortillas or 14 soft taco tortillas
• 2 1/2 cups shredded Cheddar or Colby Jack cheese

* Preheat oven to 400°

1. Mash the pinto beans in a medium bowl with a fork or potato masher. Stir in 3/4 cup picante sauce and the garlic powder.

2. Stir the remaining picante sauce, cilantro, black beans, tomato, and lime juice in a medium bowl.

3. Place 1 tortilla on a baking sheet (or two soft taco sized tortillas side by side… to make two “towers”). Spread with 3/4 cup pinto bean mixture over the tortilla to within 1/2 inch of the edge. Top with 1/4 cup of cheese. Top with 1 tortilla and 3/4 cup black bean mixture. Top with 3/4 cup of cheese. Repeat layers twice more. Top with the remaining tortilla and spread with the remaining pinto bean mixture. Cover with aluminum foil.

4. Bake at 400° for 35 minutes or until the filling is hot. Take pie out and uncover.

5. Turn off the oven.

6. Top with the remaining cheese and put pie back in for 3 minutes or until cheese is melted.

7. Cut the pie into wedges. Serve with additional picante sauce and sprinkle with additional cilantro, if desired.

* Could add in shredded chicken or taco meat into either the black bean or the pinto mixture.

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

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