This was named by Max because he thought it tasted very futuristic, and fresh!
Serves 6
Ingredients:
2 cups of black beans
2 cups of frozen corn
2 tbsp. cilantro ( I used dried, but you can double and use fresh)
1 tbsp. bacon bits
2 scallions chopped
1/2 cup of shredded cheddar
1 cup of Chipotle Lime salad dressing
1 tsp. sea salt
1/2 head of romaine, chopped
1 bag of corn chips
1. Combine all ingredients (except corn chips) in a large bowl. Mix well and let sit for 15 minutes for flavors to blend.
2. Place some corn chips on each plate and spoon a portion of mixed salad and enjoy!
This is great on its own for a light lunch, or can be paired with rice for a dinner.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Wednesday, February 11, 2009
Friday, January 16, 2009
Recipe: Frito Pie
I've never had Frito Pie before, but I saw it on the menu at Galaxy Diner and had to try making it. So I made up this recipe myself and the fam went crazy! Here it is (side note, done as organically and close to earth/unprocessed as possible):
Ingredients (You may substitute with items in parentheses, but I can't guarantee it will be as tasty or nutritionally sound)
Serving for 6
1 cup each of dried beans - navy, great northern, light red kidney (1 can 15 oz. can of each type)
1/2 to 1 lb. pasture-raised ground beef
1 large onion, chopped
1 bell pepper, chopped
4 cloves of fresh garlic, minced (2-3 tbsp. jarred minced garlic)
15 oz. tomato sauce
1 can of Enchilada sauce
1 can of Ro-tel diced tomatoes and green chiles (1 can of diced tomatoes and 1 4 oz. of green chiles, diced)
1 tbsp. cumin
1 tbsp. chili powder (less if you don't like spicy)
1/2 tsp. salt
1 tsp. black pepper
2 tbsp. real butter
1 large jar of Cheese Whiz (Velveeta, small block has more preservatives than Cheese Whiz)
1 bag of Frito's Original Flavor Corn Chips
1 cup shredded cheese, (cheddar, monterey jack, colby, or fiesta blend)
Equipment
Slow cooker
Stock pot
Oven
Cutting board
Can opener
Pyrex pie pan or Pyrex casserole dish
Directions
1. Sort beans and rinse. Cook on high in the crockpot for 6 hours.
2. Melt butter in stock pot on medium high. Saute chopped onion, peppers, and garlic for about 5 minutes. Remove from pot and place aside in a bowl while still crisp.
3. Brown ground beef. Repeatedly break apart beef as it's browning.
4. Preheat oven to 350. Add onion mixture to beef in stock pot. Add Ro-tel, tomato sauce, enchilada sauce and all spices. Add drained beans. Stir and mix well. Lower heat to medium low, cover and simmer for 20 minutes.
5. In Pyrex dish, cover the bottom with Fritos. Add whole jar of Cheese Whiz to the simmered chili and mix thoroughly until all cheese is melted. Pour chili onto Frito base. Add extra Fritos around the edges to simulate pie crust. Put shredded cheese on top of exposed chili.
6. Bake for 10 minutes or until cheese is bubbling. Serve with sour cream and chopped scallions if you like.
Enjoy :)
Ingredients (You may substitute with items in parentheses, but I can't guarantee it will be as tasty or nutritionally sound)
Serving for 6
1 cup each of dried beans - navy, great northern, light red kidney (1 can 15 oz. can of each type)
1/2 to 1 lb. pasture-raised ground beef
1 large onion, chopped
1 bell pepper, chopped
4 cloves of fresh garlic, minced (2-3 tbsp. jarred minced garlic)
15 oz. tomato sauce
1 can of Enchilada sauce
1 can of Ro-tel diced tomatoes and green chiles (1 can of diced tomatoes and 1 4 oz. of green chiles, diced)
1 tbsp. cumin
1 tbsp. chili powder (less if you don't like spicy)
1/2 tsp. salt
1 tsp. black pepper
2 tbsp. real butter
1 large jar of Cheese Whiz (Velveeta, small block has more preservatives than Cheese Whiz)
1 bag of Frito's Original Flavor Corn Chips
1 cup shredded cheese, (cheddar, monterey jack, colby, or fiesta blend)
Equipment
Slow cooker
Stock pot
Oven
Cutting board
Can opener
Pyrex pie pan or Pyrex casserole dish
Directions
1. Sort beans and rinse. Cook on high in the crockpot for 6 hours.
2. Melt butter in stock pot on medium high. Saute chopped onion, peppers, and garlic for about 5 minutes. Remove from pot and place aside in a bowl while still crisp.
3. Brown ground beef. Repeatedly break apart beef as it's browning.
4. Preheat oven to 350. Add onion mixture to beef in stock pot. Add Ro-tel, tomato sauce, enchilada sauce and all spices. Add drained beans. Stir and mix well. Lower heat to medium low, cover and simmer for 20 minutes.
5. In Pyrex dish, cover the bottom with Fritos. Add whole jar of Cheese Whiz to the simmered chili and mix thoroughly until all cheese is melted. Pour chili onto Frito base. Add extra Fritos around the edges to simulate pie crust. Put shredded cheese on top of exposed chili.
6. Bake for 10 minutes or until cheese is bubbling. Serve with sour cream and chopped scallions if you like.
Enjoy :)
Thursday, July 24, 2008
Basil Pesto
Just wanted to share a little recipe with you. People love my pesto and it's sooo easy to make. The best part is when your basil plants are going crazy right about now, you make this and freeze it for later use (like winter!)
Basil Pesto from Mama's Kitchen
For 6
3 cups basil, prepared (see below)
1/2 cup veggie or olive oil
1/2 cup pine nuts (2 small packages)
1/4 cup parmesan cheese
7-10 cloves of garlic, peeled
1 Tbsp red pepper flakes (optional)
1.5 tsp kosher salt
1. Prepare basil: pull leaves from stems, large and small ones, any that aren't brown or black and wilted. Thoroughly rinse leaves in a collander (salad spinner if you have it).
2. Put ingredients into the blender in the following order: oil, garlic, pinenuts, half of basil, red pepper flakes. Blend on puree using pulse to move the basil down.
3. Once it's fully pureed, add the other half of leaves, salt, and cheese. You may have to push the leaves in occasionally with a spatula.
Pesto tastes best when it's been slightly heated with the pasta or gnocci. So after I have drained my noodles or gnocci, I return them to the pan, spoon in the pesto until everything is fully coated. Leave it on the burner that still has heat, but has been turned off - only for a couple minutes. Be sure to stir to heat and coat.
Optional add-ons:
grilled chicken
andouille sausage
sauteed onions, bell peppers, mushrooms
sun-dried tomatoes
Mama says, "Enjoy!"
Chef looks worried - yes?
Basil Pesto from Mama's Kitchen
For 6
3 cups basil, prepared (see below)
1/2 cup veggie or olive oil
1/2 cup pine nuts (2 small packages)
1/4 cup parmesan cheese
7-10 cloves of garlic, peeled
1 Tbsp red pepper flakes (optional)
1.5 tsp kosher salt
1. Prepare basil: pull leaves from stems, large and small ones, any that aren't brown or black and wilted. Thoroughly rinse leaves in a collander (salad spinner if you have it).
2. Put ingredients into the blender in the following order: oil, garlic, pinenuts, half of basil, red pepper flakes. Blend on puree using pulse to move the basil down.
3. Once it's fully pureed, add the other half of leaves, salt, and cheese. You may have to push the leaves in occasionally with a spatula.
Pesto tastes best when it's been slightly heated with the pasta or gnocci. So after I have drained my noodles or gnocci, I return them to the pan, spoon in the pesto until everything is fully coated. Leave it on the burner that still has heat, but has been turned off - only for a couple minutes. Be sure to stir to heat and coat.
Optional add-ons:
grilled chicken
andouille sausage
sauteed onions, bell peppers, mushrooms
sun-dried tomatoes
Mama says, "Enjoy!"
Chef looks worried - yes?
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