Easy Best Baked Beans (Crockpot)

Another recipe from the recipe collection my college alumni society produced a few years ago. Crockpot recipes like this are great for potlucks!

• 1 c. chopped onion
• 1 clove minced garlic
• 6 slices bacon, cut up
• 15-oz. can lima beans, drained
• 16-oz. can pork and beans
• 15-oz. can red kidney beans, drained and rinsed
• 1/2 c. molasses
• 1/4 c. brown sugar
• 2 T. honey
• 1 t. dry mustard
• 2 t. Worcestershire sauce
• 2 T. ketchup
• salt and pepper to taste

Cook onion, garlic, and bacon in a skillet until bacon is done; drain. Combine all ingredients in a crockpot and cook, covered, on low 10-12 hours or on high 4-5 hours.

Makes a lot!

Post-Holiday Gluttony Ideas

On a diet now? Want to eat more healthy foods? Need to spend less on food this month to make up for holiday-related expenditures?

People scoff at the humble legume, but these recipes below really are tasty. They're warming and sort of comfort-food-ish even though they're not meat and potatoes. We're especially partial to lentils and black beans around here. Try one! (and let us know in the comments what you thought!!)

• Lentils and Rice with Fried Onions (SO SO good... really!!)
• Baked Lentils with Cheese (mmmm)
• Pasta with Lentils (Italian flavors)
• Red Lentil Soup with Garam Masala (up for some easy Indian food?)
• Black Bean Chili (not spicy--very kid friendly)
• Black Bean Pottage (a. ma. zing.)
• Black Bean Lasagna (unbelievably good) 
• Smoky Black Bean Dip/Spread (for quesadillas) 
• Cuban Black Bean Soup (simple) 
• Vegetarian Casserole (white beans, rice, and cheese)

Coconut Curried Chickpeas with Vegetables

Now, if you're not a curry fan or an adventurous soul, that recipe title probably sounds like one you're going to skip. But if you're a curry fan at all, you should give it a try! My hubby doesn't like chick peas and he had seconds of this. My daughter, who professes not to like coconut, practically licked her bowl. My hubby and I tried a similar black eyed pea dish at a local Indian restaurant; this version comes close to the deliciousness we sampled there and it will appear again on our table for sure! (Not to mention how easy it is! Chop up the veggies earlier in the day and keep them in a covered bowl in the fridge--just make sure the sweet potatoes are on the bottom and submerged in the chicken stock. It also tastes even better the next day.)

*If you're trying to eat vegetables in season/locally grown, you may want to use frozen green beans or frozen peas. Everything else is in season right now.

~based on a recipe in Joy of Cooking, 1997 edition

• 2 T. oil
• 2 t. cumin seeds
• 1 T. minced garlic
• 1 T. minced ginger
• 2 t. curry powder
• 1 c. chicken broth
• 2 c. 1/2-inch cubes sweet potatoes (a medium-large potato)
• 2 c. bite-size pieces cauliflower
• 1 c. 1-inch size pieces green beans
• 1 can chick peas (or 1 3/4 cups) drained
• 1 can coconut milk (regular or light)
• 2 T. flour
• chopped jalapeno, toasted coconut, plain yogurt, and/or bananas for garnish
• hot cooked rice 

1. In a large skillet, heat oil and cumin seeds over medium heat until shimmering. Stir in garlic and ginger and cook over low heat about 1 minute (do not brown). Stir in curry powder and cook an additional minute.
2. Add veggies and broth, raise heat back to medium, cover, and simmer for 10-15 minutes, until vegetables are tender.
3. Meanwhile, combine coconut milk and flour (I did this in the same bowl I'd kept the veggies refrigerated in). When vegetables are tender, stir in coconut milk mixture and heat through over low heat. Mixture will thicken slightly. 
4. Taste and adjust seasonings. We've found that curry and coconut mixtures often benefit from added salt. Soy sauce will work or just plain ol' table salt. 
5. Serve over rice and pass the condiments!

~Serves 4

Smoky Black Bean Dip/Spread

We are BIG black bean fans around here (well, my husband and I are... the kids are coming around). My husband also is a chipotle addict; no matter what the recipe is, he would add a bit of chipotle to kick it up a notch. We use this dip as a quesadilla filling. Spread it on and sprinkle some cheese on top. It would make a great addition to a wrap as well or dip for tortilla chips (MUCH less fattening than queso dips). And, important in this day of increasing grocery prices: it's cheap!

• 2 cups cooked black beans plus 1/2 cup cooking liquid or water (about 1 can)
• 1 T. oil (or less if you're cutting back)
• 1/4 c. chopped green onions
• 1 t. grd. coriander
• 1 t. grd. cumin
• 1/4 c. chopped cilantro (optional but great)
• 1 t. chopped chipotle chile (or just one whole chipotle chile)*
• juice of 2-3 limes
• salt

*from those canned in adobo sauce; keep leftovers in a ziploc bag in the fridge--they'll keep for a few months

1. Heat beans and water in a pot until warm.
2. Heat oil in a small skillet over medium heat; add onions and spices and cook, stirring, for about 10 minutes.
3. Put beans, onion mixture, cilantro--if using--and chipotle in a blender (let cool slightly) and puree. Add lime juice and salt to taste.

~Makes about 2 cups

Pan-grilled Chicken and Black Bean Burritos

Our kids always have trouble keeping their burritos together. Not anymore, thanks to this terrific idea from a Cooking Light recipe! I've combined a few different recipes to come up with the kid-friendly version below. We all enjoyed it. (And, assuming you have some cooked chicken leftover, it's very quick and easy!)

• 1/3 c. water
• 3/4 t. cumin
• 1/4 t. dried oregano
• pinch salt
• pinch red pepper
• pinch black pepper
• pinch garlic powder
• pinch onion powder
• 2-3 cups cooked chopped or shredded chicken
• 1 can black beans, rinsed and drained
• 6 tortillas (we used 8-inch whole wheat ones)
• shredded cheese (I used a Mexican blend--not the kind with added seasonings)
• cooking spray
• chosen toppings (salsa, sour cream, etc.)

1. Combine water and all spices in small saucepan. Bring to a boil. Stir in chicken and set aside.
2. Spoon 1/4 cup beans and 1/4 cup chicken down center of each tortilla. Sprinkle with 2 tablespoons cheese. Roll up--make sure to fold down the top and bottom ends before rolling up the sides--the entire filling needs to be covered. Make sense?
3. Heat a large skillet over medium to medium-high heat. Coat pan with cooking spray. Add 2 burritos--seam side down. Place another heavy skillet on top. Cook for 2-3 minutes on each side. Remove from pan and repeat procedure with remaining burritos.

~Makes 6

Confetti-Stuffed Burritos

This recipe is GREAT. Even our kids ate it up. The sweet potatoes and black beans work well together, and it's a great little recipe for using up some odds and ends at the end of the week (we had black beans leftover from another recipe, for instance). The original recipe calls for refried beans, but I adapted it slightly so that I wouldn't have to open two cans of something to only use 1/2 of each. It looks like a lot of steps, but comes together pretty quickly and there's enough "downtime" during the steps that you can cut a few oranges in wedges and grab a bag of tortilla chips for side dishes!

~Recipe from Cooking Light

• 2 1/2 cups (1/2-inch) cubed sweet potatoes (peeled; this was 2 1/2 small sweet potatoes for me)
• 3/4 c. low-salt chicken broth
• 1/2 c. coarsely chopped onion (I used green)
• 2 garlic cloves, minced
• 3/4 c. corn kernels (I used frozen)
• 1 can black beans (~1 3/4 c.), drained and divided in half
  
• 1/2 c. chopped red bell pepper
• 1/4 c. minced fresh cilantro (optional--we left it out and they were still great)
• 1 1/2 T. fresh lime juice
• 8 (8-inch) flour tortillas
• 1/2 c. sour cream or plain yogurt
• 1/2 c. prepared salsa
• extra cilantro if desired for garnish

1. Preheat oven to 350 degrees.
2. Combine sweet potato and broth in a large skillet. Bring to a simmer over medium-low heat; cover and cook 7 minutes or until tender.
3. Add onion and garlic; cook 2 minutes.
4. Add corn, half of the black beans, bell pepper, cilantro, and lime juice; simmer, uncovered, 6 minutes or until thoroughly heated.
   
5. While mixture is cooking, mash remaining black beans as much as you can; don't sweat it, but these are subbing in for refried beans...
6. Stir in mashed black beans to mixture in skillet. Remove from heat. Spoon about 1/2 cup filling into each tortilla and roll up.
   
7. Place burritos in a 13x9-inch baking dish and cover with foil. Bake for 15 minutes or until thoroughly heated.
   
8. Serve each burrito with 1 tablespoon sour cream and 1 tablespoon salsa.
   

Makes 8 burritos.

Black Bean Salsa

This is a great Tex Mex dip. If you're planning a large party, try this out because it is quick to throw together and makes a fair amount. Make it the day before.

• 2 (15-oz.) cans black beans, drained and rinsed (or 4 cups cooked beans)
• 1 (16-oz.) can white corn, drained
• 6 T. fresh lime juice
• 4 T. olive oil
• 1 1/2 t. cumin
• 1/2 c. red onion, chopped fine
• 1/4 c. chopped cilantro
• 1 t. salt
• 1 (28-oz.) can diced tomatoes, drained
• chopped jalapenos

Combine all ingredients except tomatoes and jalapeno. Chill overnight. Add tomatoes and jalapenos before serving.

Serving Suggestion: tortilla chips or Fritos

Baked Lentils with Cheese

This recipe is the reason I bought the More-With-Less cookbook; it's one of my husband's all-time favorite meatless dishes (and he likes a lot of meatless entrees). This unassuming list of ingredients turns faintly sweet and savory during the cooking; the sum is much greater than the parts. It's also a great recipe to have on hand for the last few days of the week/month since everything keeps well. Don't let the long ingredient list deter you--you probably have everything on hand (except maybe lentils), and this makes a large casserole so you can have leftovers tomorrow! Don't skimp on the cheese--it forms a terrific "crust" that really makes the dish. This takes a while to bake, so it's a perfect get-it-ready-during-kids'-naptime-and-walk-away dish. This is also a good early table food dish; everything is soft enough for kids without teeth and it's packed with good nutrients.

updated 8/22/13: we mixed in some brown basmati rice for a delicious variation: 1/2 c. rice, 1 c. lentils, 3 cups water (all else is the same). It's a touch more watery, but the kids loved it and it's an easier way to introduce lentils to skeptics. (this is the version in the picture above)

Baked Lentils with Cheese

From More-with-less

• 1 3/4 c. lentils, rinsed
• 2 c. water (can also use chicken stock)
• 1 whole bay leaf
• 2 t. salt
• 1/4 t. pepper
• 1/8 t. marjoram
• 1/8 t. sage
• 1/8 t. thyme
• 2 large onions, chopped
• 2 cloves garlic, minced
• 2 c. canned tomatoes (roughly 1 can; I don't drain)
• 2 large carrots, thinly sliced (1/8-inch thick)
• 1/2 c. thinly sliced celery (1 stalk or so)
• 1 green pepper, chopped (optional--sometimes I add red)
• 2 T. finely chopped parsley
• 3 c. shredded Cheddar cheese

Preheat oven to 375 degrees. Combine lentils through tomatoes in large 9x13-inch baking dish. Cover tightly with foil and bake 30 minutes. Uncover and stir in carrots and celery. Bake, covered, another 40 minutes until vegetables are tender. Stir in green pepper and parsley. Sprinkle cheese on top. Bake, uncovered, 5 minutes until cheese melts.

Serves 6-8

Serving Suggestions: fruit and cornbread or sweet potatoes (baked alongside casserole)

Chick Pea Salad

This is my friend Cassie's recipe, and it is wonderful!!! It must marinate for an hour or so, making it a great make-ahead luncheon option. It's also quick, inexpensive, and healthy--bonus!

• 2 cans chick peas, rinsed and drained
• 3 T.-1/2 c. olive oil (I just pour some in)
• 2 t. salt
• 1 t. pepper
• 1-2 cloves minced or crushed garlic
• 3 T.-1/4 c. lemon juice (I use about the same amount lemon juice to olive oil)
• 1/2 c. -1 c. parsley or chopped spinach

Optional:

• dash red pepper
• 1/4 c. sesame seeds
• 1/4 c. feta cheese (very good with this)

Mix and marinate 1 hour in fridge. Serve on bed of spinach or wrapped in tortilla or pita.

Two-Bean Tamale Pie

Yum, yum, yum. My kids all love this; it's quick, inexpensive, and nutritious. Don't be deterred by the long list of ingredients. You can also double this easily; just place in a 13x9-inch pan. I leave out the green chilies for my little kids....

Recipe from Better Homes and Gardens New Cookbook, 11th edition

3/4 cup chopped green sweet pepper (1 medium)
1/3 cup chopped onion (1 small)
2 cloves garlic, minced
1 tablespoon cooking oil
1 15-ounce can kidney beans, rinsed, drained, and slightly mashed*
1 15-ounce can pinto beans, rinsed, drained, and slightly mashed*
1 6-ounce can vegetable juice cocktail (2/3 cup)
1/4 cup snipped fresh cilantro or parsley
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 cup yellow cornmeal
1/2 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup buttermilk or sour milk (add 1 tablespoon vinegar or lemon juice to 1 cup milk and let stand 5 minutes)
1 4-ounce can diced green chili peppers
2 tablespoons cooking oil
1/2 cup shredded cheddar cheese

*Or use cooked beans; 1 3/4 cups equals 1 can of beans. I frequently use pinto and black beans together in this recipe.

1. Grease a 10-inch quiche dish or a 2-quart square baking dish; set aside.
2. In a medium skillet cook sweet pepper, onion, and garlic in the 1 tablespoon hot oil till tender but not brown. Stir in kidney beans, pinto beans, vegetable juice cocktail, cilantro or parsley, chili powder, and cumin. Heat through. Spoon bean mixture into the prepared dish.
   
3. In a medium mixing bowl stir together the cornmeal, flour, baking soda, and salt. In another bowl combine egg, buttermilk, chili peppers, and the 2 tablespoons oil. Add to cornmeal mixture, stirring just till combined. Fold in cheese. Spread cornmeal mixture evenly over top of bean mixture. Bake, uncovered, in a 400 degree oven about 20 minutes or till golden.

Makes 6 main-dish servings.

Dried Beans (Field Beans)

Field beans, as they're sometimes called, are incredibly nutritious, economical, and work for a variety of recipes/meals. They're also one of the best early finger foods. All three of my kids love 'em--plain. They enjoy them in dishes, but really seem to enjoy them best just scooped onto their little plates with no adornment. Field beans are harvested when nearly dry, then dried fully, and then sold as the familiar dry beans: pinto, black, navy, cranberry, cannellini, kidney, etc. You can buy these beans fairly cheaply in canned form (i.e. already cooked), but they pack a lot of sodium per serving. You can boil them at home, cook them in a pressure cooker, or, my new favorite method, cook them in the crock pot. I based my recipe largely on a recipe from allrecips.com called "Refried Beans without the Refry" that is good as written (for pinto beans--a bit spicy), but works equally well with a variety of other dried beans as follows. You don't even need to soak them! Here is my now standard bean recipe:

1 pound dry beans, picked over and rinsed
1 onion, peeled and halved
2 tablespoons minced or crushed garlic
2 1/2 teaspoons salt (half of the original recipe)
1 3/4 teaspoons pepper (optional--depends on age of your child)
1/8 teaspoon ground cumin, optional
2 cups (1 can) chicken broth (preferably low sodium)
7 cups water

Savory, bay leaves, and other similar spices all work well with beans. Feel free to experiment with these. The original recipe calls for 1/2 jalapeno, chopped, which adds a nice kick if your family likes spicy things.

Put all in crock pot and cook for 8 hours on high. If more than a cup of water evaporates out, add some back in. (Pintos take 8 hours; black beans take less--just check 'em every now and then).

1 pound of dry beans yields roughly 6-8 cups. Each regular can usually contains 1 3/4 cups. Cooked beans also freeze well in their cooking liquid.

Cheese and Tofu Stuffed Shells

I am not a tofu fan normally, but this is one of those recipes in which you can't tell tofu is present. It's very tasty, much the same as any other cheese-stuffed baked pasta recipe. It's also fairly light in calories and filling at the same time, no doubt because tofu replaces extra cheese. I assembled this dish earlier in the day and just popped it in the oven before dinner. I've included suggestions for short cuts and doubling the recipe at the bottom.

Recipe from Better Homes and Gardens New Cookbook, 11th edition

• 12 jumbo pasta shells
• 1/4 cup shredded carrot (1 small)
• 2 tablespoons sliced green onion (1 small)
• 8 ounces tofu, drained
• 1/2 cup low-fat ricotta cheese
• 1/2 cup shredded cheddar cheese (2 ounces)
• 1/2 cup shredded mozzarella cheese (2 ounces)
• 1 beaten egg white
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 14.5-ounce can tomatoes, cut up
• 1/2 of a 6-ounce can tomato paste (1/3 cup)
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon fennel seed, crushed (optional)
• grated Parmesan cheese (optional)

1. Cook pasta according to package directions; drain. Rinse with cold water. Drain and set aside. Meanwhile, in a saucepan cook carrot and green onion in a small amount of water till tender; drain.
2. For filling, in a medium bowl mash tofu with a fork. Stir in the carrot-onion mixture, ricotta cheese, cheddar cheese, 1/4 cup of the mozzarella cheese, the egg white, salt, and pepper. Set aside.
3. For sauce, in a saucepan combine undrained tomatoes, tomato paste, basil, oregano, sugar, garlic powder, and, if desired, fennel seed. Bring to boiling; reduce heat. Simmer, unocvered, for 10 minutes.
4. Stuff each cooked shell with about 1 rounded tablespoon of the filling. Place shells in an ungreased 2-quart square baking dish. pour sauce over shells. Bake, covered, in a 350 degree oven about 25 minutes or till heated through. Sprinkle with remaining mozzarella cheese. If desired, serve with Parmesan cheese.

Makes 4 servings.

To double:
Since tofu seems to come in 12-ounce or 14-ounce packages, if you double this, I would suggest simply using whatever size tofu package you find and making up the difference with ricotta cheese. Jumbo shells come at least 24 to a box, so doubling would be no trouble there.

Taking short cuts:
Substitute a jar of spaghetti sauce for the sauce ingredients. Buy pre-shredded cheese. Skip the carrot/green onion step.

Vegetarian Casserole

My good friend Rachel gave me this recipe as part of a small collection when I got married. It's yummy! It can be served to all ages, as long as your babies have had all the ingredients before, because it's a nice, soft texture. We've even eaten it without the mushrooms and tomatoes (having everything else on hand), and it's still good!

• 4 tablespoons butter
• 1/2 pound mushrooms, chopped
• 1 cup chopped onion (1 medium)
• 2-3 cloves garlic, crushed
• 1 teaspoon basil
• 1 teaspoon marjoram
• 1 teaspoon thyme
  
• 1 (15-ounce) can Navy beans (drained and rinsed)
  
• 2 cups cooked brown basmati rice
• 2 cups cottage cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons soy sauce
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/2 cup fine breadcrumbs
• sliced tomatoes

1. Saute onions, garlic, mushrooms, and herbs in butter until onions soften.
2. Combine all ingredients but Parmesan, breadcrumbs, and tomatoes.
3. Place mixture in greased 13x9-inch pan. Top with Parmesan/bread crumb mixture and sliced tomatoes.
4. Bake at 350 degrees for 40 minutes, uncovered.