Archive for ‘Beans’

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April 5, 2013

Tortilla Chip Casserole

by Shannon

Didn’t someone once say that casseroles are boring?  I guess casseroles used to primarily consist of some kind of leftover meat, mixed vegetables, maybe a pasta, rice or potato and some kind of creamy condensed soup…yeah…boring.  I wouldn’t want to eat that.  Well, unless I’m really hungry.  This Tortilla Chip Casserole is unlike any other casserole you’ve had.  If you are making this for dinner for guests or family, don’t even bother telling them you made a casserole because you’ll have them dreaming of Taco Bell right away.  Instead, tell them you have made the most flavorful, cheesy knock-your-socks-off dish and leave it at that.

Black beans, chicken and tortilla chips are nestled between layers of a spicy, cheesy milk sauce, and topped with enchilada sauce and cheese before being baked until melted and gooey.  Cumin and coriander are added to the milk sauce giving warmth to the already-bold flavors going on in the dish and cream cheese is also melted in making the sauce thick and rich.  Roasted red peppers, which are tucked away in the middle of the layers, add more flavor but sort of disappear in the end result so leave them in or leave them out, it’s up to you.  The best way I can describe this dish to say it’s like eating your favorite Mexican dip for dinner.  It’s creamy, it’s cheesy, it’s hearty, it has chicken, it has chips, it has spice.  It’s everything wrapped up in one little casserole bow.  Don’t let the lengthy list of ingredients deter you:  this will be the best dish you’ve made in a long time.  And no one will be dreaming of Taco Bell.

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The ingredients:

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Heat oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. ­Gradually add milk and stock, stirring constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt, pepper, and cream cheese.

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Spread 1/2 cup milk mixture over bottom of a broiler-safe 11 x 7-inch baking dish. Layer beans, 1 1/2 cups chicken, and 2 ounces chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces chips; top with 1 cup milk mixture and enchilada sauce.

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Sprinkle with shredded cheese. Bake at 350°F for 30 minutes.

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Sprinkle with green onions, if desired.  (I was in such a hurry to eat this, I completely forgot the green onions!)

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Additions:  None

Omissions:  None

Substitutions:

  • Red enchilada sauce

Overall Rating:  Love It

Source:  Cooking Light Magazine

Posted in Beans, Chicken, Meat, Other | Leave a Comment »

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March 19, 2013

Black Bean Salsa-Stuffed Peppers

by Shannon

As I write this I’m staring at my big orange suitcase, affectionately known as The Pumpkin, which is 99% packed for my annual girls trip to Vegas.  It can’t come fast enough.  By this time tomorrow morning, the first day of Spring (applause!), I’ll be on a plane trying to keep myself busy enough for the 5 plus hours to go by quickly so I can start gambling, sunning, drinking, betting, and overall partying.  In preparation for the trip and any decadence coming my way, my friend and I endured a week-long cleanse last week, which I won’t bore you with, and I have been super-strict since.  These Black Bean Salsa Stuffed Peppers were made before the cleanse but they are healthy enough to have anytime you are watching your waistline.  I kind of wish I had them now.

Black beans are mixed with fresh tomato, serrano chile, cilantro, oregano and extra-virgin olive oil and spooned into bright, crisp peppers.  The recipe ends there, suggesting to enjoy these stuffed peppers as a cold plate or appetizer with some chips.  But I took it a step further and threw those bad boys in the oven with a little water, covered in foil, and baked them at 375 degrees for 30 minutes.  How you choose to eat this is up to you but the cooked version made these feel more like a meal to me.  If you want to get even crazier, add a little ground meat with the beans or top them with a little cheese when baking.  This is a great dish for a vegetarian in your circle of peeps or just as-is for a healthy meal, cooked or not.

I won’t have another post this week due to my little vacay but I’m hoping to have some photos to share via Instagram here.  In the meantime, Happy Spring!

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The ingredients:

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In a medium bowl, combine the black beans, tomato, onion, chile, cilantro and oregano. Stir in the EVOO; season with salt.

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Slice off the top third of each bell pepper. Discard the stems and finely chop the remaining flesh from the tops; add to the bean mixture. Keeping the bell pepper bowls intact, discard the ribs and seeds.  Place the bell pepper bowls on a platter (trim a bit off the bottom if they’re wobbly) and fill with the bean mixture. Serve with tortilla chips, if desired, or bake at 375 degrees F for 30 minutes.

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Additions:  None

Omissions:

  • Red onion

Substitutions:

  •  Jalapeño pepper

Overall Rating:  Like It

Source:  Everyday with Rachael Ray magazine

Posted in Beans, Vegetarian | 2 Comments »

Tags: , , , ,
February 18, 2013

Crunchy Chickpeas

by Shannon

For the second weekend in a row, I’ve gotten completely sucked into the 80′s miniseries North and South staring Patrick Swayze.  Last week was North and South Book 1 and yesterday was North and South Book 2 (based off of John Jakes’ book Love and War).  I remember watching both of these miniseries when I was a kid and have managed to get sucked right back into it all over again like I’ve never seen it.  I’ve always slightly been fascinated by the Civil War but it might be because I grew up in the Land of Lincoln, 30 minutes away from Springfield, Illinois where every field trip I went on in school was somehow related to Abraham Lincoln.  As if dedicating two Sundays in a row to the Civil War and Abraham Lincoln wasn’t enough, I proceeded to watch Killing Lincoln on Nat Geo last night before bed which let me tell you – was not a good idea.  At some point, I did manage to make myself a snack of Crunchy Chickpeas, to keep me going through hours of, well, death.  I guess it’s fitting since today is President’s Day, right?

I’ve seen these chickpea snacks nearly everywhere – in magazines, on Pinterest and in food blogs so I figured, why not give them a try?  They aren’t the simplest things to make but now I get the hype.  Canned chickpeas are tossed with garlic and seasonings and baked low and slow for a long time until crunchy on the outside but slightly chewy on the inside.  Sounds simple enough but the beans first have to be drained and de-skinned.  Hah..wahh?  I never really paid attention to the fact that chickpeas have skin but they do.  Lay them out on a paper towel, top with another paper towel and gently roll.  Yes, roll.  Those little pesky skins will slide ride off.  But take my word for it, do this process in batches.  Otherwise, you’ll be rolling and plucking skins all day.  My first bite of these chickpeas, I wondered what was so great.  But then, there I was, watching 80′s TV and popping these obsessively into my mouth.  I can’t explain it what it is about these snacks but they are slightly addictive.

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The ingredients:

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Wrap chickpeas in a towel; lightly roll to loosen skins. Discard skins.

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Combine chickpeas and remaining ingredients.

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Arrange on a baking sheet.

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Bake in a preheated 300°F oven for 1 hour and 40 minutes, stirring every 20 minutes.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

Posted in Appetizers, Beans, Other, Vegetarian | 1 Comment »

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