This one is good for a cheap dinner when you are broke as a joke. Its also a good side-salad to bring to a BBQ. It whips together in like 5 minutes. You can half the recipe if you are using it as a side dish. I use organic beans and raw organic apple cider vinegar but you can use whatever you like. If you want to be super awesome you could soak and cook all of the beans ahead of time. . .but that kind of defeats the purpose of this being both QUICK and easy. You have to cut corners sometimes, right? There are only so many hours in the day.
Ingredients:
2 15 oz can kidney beans
2 15 oz can garbanzo beans
2 15 oz can cannellini beans
5 celery stalks, chopped finely
1 red onion, chopped finely
1-2 cups fresh parsley, finely chopped
1-2 Tbsp fresh finely cut rosemary (optional)
2/3 cup apple cider vinegar, raw unfiltered (I use Braggs)
2/3 cup organic pure can sugar or pure maple syrup
1/2 cup extra virgin olive oil
1 1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
Mix all ingredients in a large bowl.Cover and refrigerate for at least 20-30 minutes to let flavors meld. High five yourself for making something so yummy in less than
Saturday, August 31, 2013
Black Beans and Brown Rice
So my next few recipes fall into the "I'm broke and need to stretch my groceries until the next paycheck" category. They are meat-free, cheap and you might even have the ingredients already in your pantry. You can fancy them up or simply them to meet your tastes. Sometimes I make just plain old beans and then add a little onion and garlic to the rice. Sometimes I make it a little more involved. If I am being honest I am the only one in my family who happily eats this meal BUT that being said it is really good(and did I mention cheap?)! Brad just thinks its a side dish and my kids think it looks funny. :) Doesn't that entice you to make it? It's good. I promise. :)
INGREDIENTS:
FOR THE BEANS
8 cups water, plus more if needed 1 bag
1 lb dried black beans, picked over, rinsed, and drained
1 jalapeno chile, halved and seeded (optional)
2 medium onions, quartered
5 garlic cloves, smashed
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
FOR THE RICE
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
1-2 garlic cloves, minced
Coarse salt and freshly ground pepper
2 cups short-grain brown rice
1 1/2 cups water
3 cups chicken stock
DIRECTIONS
To make the beans: Bring water, beans, jalapeno, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, about 3-4 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper.
To make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Set aside. Cook the rice in the water and broth until all of the liquid is absorbed. Fluff rice with a fork and stir in the onion mixture, and season with salt and pepper. Serve topped with beans.
*Serve beans and rice with fresh cilantro, diced red onion, chopped tomato, cubed avocado, sour cream, shredded cheese, or hot sauce. Whatever you like!
INGREDIENTS:
FOR THE BEANS
8 cups water, plus more if needed 1 bag
1 lb dried black beans, picked over, rinsed, and drained
1 jalapeno chile, halved and seeded (optional)
2 medium onions, quartered
5 garlic cloves, smashed
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
FOR THE RICE
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
1-2 garlic cloves, minced
Coarse salt and freshly ground pepper
2 cups short-grain brown rice
1 1/2 cups water
3 cups chicken stock
DIRECTIONS
To make the beans: Bring water, beans, jalapeno, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, about 3-4 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper.
To make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Set aside. Cook the rice in the water and broth until all of the liquid is absorbed. Fluff rice with a fork and stir in the onion mixture, and season with salt and pepper. Serve topped with beans.
*Serve beans and rice with fresh cilantro, diced red onion, chopped tomato, cubed avocado, sour cream, shredded cheese, or hot sauce. Whatever you like!
Saturday, August 17, 2013
Carrot Cake Bites
CARROT CAKE BITES
10 dates
handful raw walnuts
1 cup rolled oats
1 medium carrot, finely grated
zest from one lemon
1/2 tsp vanilla
1/4 tsp cinnamon
dash of ground ginger
1/8 tsp salt
finely chopped walnuts for rolling, opt.
Rough chop the dates and walnuts and then put them in a food processor fitted with the chopping blade. Process until date pieces are about the size of raisins. Add the oats and process until the oats are ground.
Add grated carrot, lemon zest, vanilla, cinnamon, ginger, and salt and process until the ‘dough’ comes together in a ball. Use clean hands to form into balls. Roll in chopped walnuts, if desired and store in the fridge. Makes 12-15 balls.
10 dates
handful raw walnuts
1 cup rolled oats
1 medium carrot, finely grated
zest from one lemon
1/2 tsp vanilla
1/4 tsp cinnamon
dash of ground ginger
1/8 tsp salt
finely chopped walnuts for rolling, opt.
Rough chop the dates and walnuts and then put them in a food processor fitted with the chopping blade. Process until date pieces are about the size of raisins. Add the oats and process until the oats are ground.
Add grated carrot, lemon zest, vanilla, cinnamon, ginger, and salt and process until the ‘dough’ comes together in a ball. Use clean hands to form into balls. Roll in chopped walnuts, if desired and store in the fridge. Makes 12-15 balls.
Chocolate Peanut Butter Bites
CHOCOLATE PEANUT BUTTER BITES
15 pitted dates, rough chopped
1/2 c. peanut butter
1/3 c. shredded unsweetened coconut
2 Tbsp unsweetened cocoa powder
1 tsp vanilla extract
3 Tbsp chocolate chips
Place the dates in a food processor fitted with the chopping blade and process into smaller pieces. Add the remaining ingredients and process until thoroughly combined and ingredients form a “dough.” Roll into balls.
15 pitted dates, rough chopped
1/2 c. peanut butter
1/3 c. shredded unsweetened coconut
2 Tbsp unsweetened cocoa powder
1 tsp vanilla extract
3 Tbsp chocolate chips
Place the dates in a food processor fitted with the chopping blade and process into smaller pieces. Add the remaining ingredients and process until thoroughly combined and ingredients form a “dough.” Roll into balls.
Saturday, August 10, 2013
Fresh Summer Salsa
Ingredients:
1 green bell pepper, diced
1 red bell pepper, diced
1/4-1/2 of a medium sized red onion
1 can of black beans, drained and rinsed
1 large tomato, seeded and diced or cherry tomatoes, halved
2 ears of fresh sweet corn, cut off the husk (If you've never tried uncooked, fresh corn you are in for a treat!)
olive oil
1 lime
apple cider vinegar
Directions:
Combine all of the ingredients in a large bowl. Drizzle with olive oil, squeeze the lime juice on and add a splash of apple cider vinegar. Stir it up and enjoy with tortilla chips. I also sometimes add cilantro or fresh avocado.
Sausage Egg and Cheese Breakfast Sandwiches
This is a simple recipe for a hearty make-ahead breakfast for busy mornings. We use either pork sausage patties or bacon but you could really use any meat you want. You may also want to scramble your eggs or add chopped up veggies like peppers or spinach. I like to make a batch of 10 and then freeze a half dozen for later. We just reheat them in the oven right in the aluminum foil for about 30 minutes at 350 degrees while we get ready but you could definitely microwave them for 2 minutes or so if you like. You may not want to toast the muffins if you plan on microwaving because it might make the muffin too chewy or hard. Just don't put the aluminum foil in the microwave! :)
Ingredients:
10 large eggs
10 slices of sharp cheddar cheese (I cut mine into circles but you don't have to do that)
10 precooked sausage patties, ham or bacon (I use Wellshire Maple Pork Patties from Whole Foods)
10 English muffins (I used the Ezekiel 4:9 Sprouted Wheat Muffins from Whole Foods)
Salt & Pepper
Butter
Aluminum Foil
Small ramekins
Directions:
Preheat the oven to 350 degrees. Grease ramekins with butter. Crack one egg into each ramekin. Drag a knife through the egg to break the yolk. Sprinkle with salt and pepper. Place ramekins on a baking sheet and bake until eggs are set, about 15 minutes. You may need to do this in batches depending on how many ramekins you have. While the eggs are baking, toast each English muffin and lightly butter each side. Slide the eggs out of the ramekins and allow to cool briefly. Place a sausage patty, egg and then the cheese on the English muffin to make a sandwich. Either enjoy immediately or wrap in aluminum foil and freeze.
Ingredients:
10 large eggs
10 slices of sharp cheddar cheese (I cut mine into circles but you don't have to do that)
10 precooked sausage patties, ham or bacon (I use Wellshire Maple Pork Patties from Whole Foods)
10 English muffins (I used the Ezekiel 4:9 Sprouted Wheat Muffins from Whole Foods)
Salt & Pepper
Butter
Aluminum Foil
Small ramekins
Directions:
Preheat the oven to 350 degrees. Grease ramekins with butter. Crack one egg into each ramekin. Drag a knife through the egg to break the yolk. Sprinkle with salt and pepper. Place ramekins on a baking sheet and bake until eggs are set, about 15 minutes. You may need to do this in batches depending on how many ramekins you have. While the eggs are baking, toast each English muffin and lightly butter each side. Slide the eggs out of the ramekins and allow to cool briefly. Place a sausage patty, egg and then the cheese on the English muffin to make a sandwich. Either enjoy immediately or wrap in aluminum foil and freeze.
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