lassarina: (Zack)
[personal profile] lassarina
I made these for dinner tonight (well, actually, I made twice this amount and we'll have lunches to pack all week.) Simple, hearty, and healthy.

dietary and accessibility notes )

Sweet Potato, Black Bean, and Corn Enchiladas )
weaverbird: (Autumn)
[personal profile] weaverbird
Fall is soup weather! This recipe is a good soup for cooler weather - hearty, filling, healthy and thrifty. It uses dried legumes, as being both healthier for you and less expensive than the canned variety, but feel free to substitute canned if you don't have the time or inclination to simmer beans.

Recipe and picture below the cut )
monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
I got a crock-pot from my parents as a holiday gift this year, and this is the recipe I chose to inaugurate it. It turned out very well, so I'm reposting it here [personal profile] jjhunter's encouragement. I've also posted it to my personal journal here, where the comments now include various useful pieces of advice and information about cooking with dried beans.

Squash and Black Bean Chili, from Judith Finlayson, The Healthy Slow Cooker: more than 100 recipes for health and wellness (Robert Rose: Toronto, 2006), pp. 288–9.


As written, this is a slow cooker/crock pot recipe, although it could probably work as a conventional stovetop recipe too, with appropriate cooking technique/time adjustments. It's vegetarian and vegan, although it includes an easy non-vegetarian variation if you're so inclined. It requires some stovetop pre-cooking and some heavy-duty chopping (unless you begin with pre-chopped squash, in which case it doesn't require much chopping at all).


Ingredients (in metric and imperial units, with some notes): )

Directions: )

NON-VEGETARIAN VARIATION )
afrikate: Ray Kowalski is getting his geek on, with his clip on shades flipped up (Default)
[personal profile] afrikate
I had some spare time today and ended up making this dal makhani recipe. It's the second time I've made it, and it is just as amazing as I remembered. It has a lot of butter and cream in it, so it's not for everyone, but that's probably what makes it so delicious.


Dal Makhani

Overnight, soak:
1 c. urad dal
2 T. red kidney beans
4 c. water

In the morning, drain the beans, then add 4 c. water along with:
1 c. onions, finely chopped
2 T. ginger, finely chopped
1/2 c. canned tomatoes, drained
1 c. plain yogurt
1/2 t. cardamom
1 T. coriander
1/2 t. red pepper
2 t. kosher salt (I use iodized salt, and put it in after about 3 hours of simmering, rather than at the beginning)
8 T. butter or 6 T. ghee

Bring to a boil, then simmer on low for 5 hours. When finished, puree 2-3 cups of cooked beans.

While the beans cook, prepare the perfumed butter:
4 T. veg oil or ghee
1.5 t. cumin seeds
1 cup of finely chopped onions

Heat veg oil (or ghee) over medium-high heat in a small skillet. When very hot, add cumin seeds and cook until they turn dark brown (about 10 seconds). Add onions, and cook while stirring continuously until light brown (about 10 min.).

Once the beans have cooked, add the perfumed butter, 1/2 c. heavy cream, and 1/4 c. chopped cilantro. Serve over rice.

You can freeze, though I never actually have enough left to do that. :)
lifesnotasong: (Isabela)
[personal profile] lifesnotasong
I've been making this pretty often lately, so I thought I'd share. I modified a chili recipe from Smitten Kitchen to work with my crockpot, and changed a few ingredients to work with what I tend to have in my kitchen. This chili is nicely non-spicy (for the wusses among us, myself included), and the recipe usually makes 6 servings for my girlfriend and I, though servings will vary based on serving size. It freezes and reheats well, making it great for packed lunches (assuming you have a microwave handy).

On to the recipe! )
explorer0713: (Default)
[personal profile] explorer0713
Super simple and healthier than the canned stuff.  Tastier, too.

Homemade Refried Beans in Crockpot

teapot_rabbit: Black and white cartoon rabbit head with >_< face. (Default)
[personal profile] teapot_rabbit
I live in California, so I can't really complain about the weather - but after a week of sunshine and temperatures up to the 80s, we're suddenly back down to highs in the mid fifties. It's actually supposed to get down to freezing this weekend. It's the sort of weather where I drink a lot of tea and contemplate soups. I threw this one together yesterday night, mostly as an excuse to try out the posole I bought.


There, doesn't that look nice?

Recipe under the cut )
silvercaladan: (walking)
[personal profile] silvercaladan
 Alright, I love to cook, but as an engineering student, I don't have much time. Therefore, I'm a major fan of inventing new ways to combine pre-made and fresh ingredients with minimal cooking times. 

Today's theme is the empanada!

These tasty treats leave a lot of room for variation, if you read the link above. The recipe below is intended to make large, stuffed empanadas with well-rounded contents suitable for feeding active teenage boys, like the ones I live with. 

For meat-eaters, for vegetarians, for everyone! )

greenbirds: (Default)
[personal profile] greenbirds
This recipe was one of those "what can I make for supper with what's left in the pantry?" sorts of things, but it was easy and came out really tasty, so I'm sharing. It should be relatively easy to adapt for the carnivorous (I'm not) by substituting real sausage for the Tofurky sausage and chicken stock for the veggie stock. :) This makes two big bowls' worth, so scale up as needed.

The recipe! )
beet: a beet (Default)
[personal profile] beet
Recipe from Sarah Leah Chase's Year Around Cookbook, with variations by yours truly.

I am a lazy and cheap cook, so after having made this dish several times by recipe, I now do a few things my own way. I've combined various colors of peppers, scallions and onions, etc. These beans make great burritos, dip, or a side dish.



Black Beans! With pictures! )
esteleth: (Default)
[personal profile] esteleth
This is an old family recipe, handed down down. Can be made either in a crockpot or in a true bean pot in the oven. As listed, this is not vegetarian, but it can easily become so by the use of a vegetarian Worcestershire sauce (a good recipe for this can be found here.) Also, by substituting margarine for butter, this recipe becomes vegan.
Good with kielbasa on the side, and dark molasses bread. The best beans to use with this recipe are Jacob's cattle beans (aka trout or Dalmatian beans), but these can be difficult to find. If those are not available, use navy beans.
Food behind the cut )
This dish can be used as both an entree (in which case it feeds 7) or as a side dish (in which case it feeds many more). While this takes >14 hours to prepare, it only involves about 1 hour of actual work and is quite simple to prepare.

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