Tortillas and Oranges » beans

Farewell to Summer: Pita Filled with Goodness

admin — Thu, 06 Sep 2012 11:59:36 +0000

This post is really misplaced. I should have done it during the hottest days of summer–where the thought of turning on the oven makes you cringe. But there are school nights where the thought of turning on the oven makes me cringe–so there. Don’t get annoyed that there are no measurements. Just add what you like and take out what you don’t like. And above all, make sure the pita bread is fresh.

Summer Pita Mix
Dice and toss together:
Black beans (rinsed)
Corn
Tomatoes
Green bell pepper
Green onion
Cilantro

Dress with Italian dressing. Serve in pita bread.

Corn, Black Bean, Quinoa Salad

admin — Wed, 29 Aug 2012 11:45:12 +0000

I combined two favorite recipes. Absolute Magic.

Summer Black Bean Salad ~ Jennette Fennimore

In serving bowl combine: 1 can black beans (rinsed and drained) 1 can corn (drained)
1 red pepper, seeded and diced
2 medium tomatoes, diced 2-3 scallions, minced (green tops too)
Dressing: 1/3 cup olive oil 1⁄4 cup red wine vinegar juice of one large (approx 1⁄4 cup) lemon 1⁄4 tsp salt 2 cloves garlic, minced 1⁄4 tsp chili powder
Mix dressing to emulsion and immediately add to salad and mix thoroughly. Can be served right away or stored in fridge for a few hours before serving. Add chopped cilantro and avocado just before serving if desired.

Quinoa Taco Salad ~ Linda Pope

1 cup quinoa
1 red onion
chopped 3 cloves garlic, minced
half a red bell pepper, chopped
half a green bell pepper, chopped
half a yellow bell pepper, chopped
1 1/2 teaspoon cumin
1/2 teaspoon oregano
1-2 teaspoons chili powder, depending heat preferences
dash cayenne pepper
1 -15 ounce can black beans, drained
1 – 15 ounce can corn, drained
3/4 cup diced tomatoes (fresh or canned)
2 limes
salt and pepper, to taste
6-8 ounces baby spinach
1 bunch cilantro
1/3 cup cheddar or feta cheese
1 avocado, diced

Cook the quinoa according to package instructions. Meanwhile, swirl a bit of olive oil in a saute pan. Heat oil over medium high heat. Add onion and saute for 3-5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne and peppers and saute an additional 2 minutes. Remove from heat. Stir in the black beans, tomatoes, and the juice of 1 lime. Stir in quinoa. Season to taste with salt and pepper. Chill. Roughly cut baby spinach into strips like you would shred iceberg lettuce for tacos. Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach. Divide spinach and cilantro mixture evenly among 4 salad plates. Top each plate with a scoop of the quinoa salad. Top each salad with your choice of cheese and diced avocado. Cut the remaining lime into slices to garnish the plates.

Thursday Throwback: Chana Masala

admin — Thu, 22 Mar 2012 11:18:04 +0000

I don’t know about you, but I can feel Winter just creeping out the back door, like a lame uninvited guest to a party. Go ahead Winter, we won’t miss you. But before you go, let’s acknowledge you with one of my favorite stormy night meals: The Great Chana Masala

Originally posted January 4, 2010

I am addicted to Chana Masala. Our local mall’s food court has a hidden treasure–some of the Boston area’s best Indian food. Everytime I am at the mall, I treat myself to some Chana Masala (which are chick peas that have been simmering in a spicy tomato sauce for 24 hours). Because it’s a new year and my trips to the mall will be far less than they were last year, I figured out how to make my own version of Chana Masala. I threw a few key ingredients today and was so pleased with my lunch that I served it again for dinner. Try it and let me know what you think.

Becca’s Made Up version of Chana Masala
2 Tbs. good olive oil
1 12 oz. can chick peas (garbanzo beans)
1 12 oz. can crushed tomatoes
1/2 Tbs. of Garam Masala*
2 Tbs. brown sugar
2 cloves garlic, minced

Place olive oil in medium sized saucepan on medium heat. Drain chick peas and add to olive oil. Add crushed tomatoes, Garam Masala, brown sugar, and garlic. Simmer for a few hours or for as long as you can (30 minutes would even do the trick). Serve over basmati or brown rice.

*Garam Masala is a particular blend of Indian spices. You can find it at any Indian food store or order it through Penzey’s spices.

Snack: The Best (Pinto) Bean Dip

admin — Tue, 05 Feb 2008 03:06:00 +0000

When I was younger, one of my favorite restaurants offered a warm pinto bean dip along with their tortilla chips. After I left home, I craved the dip day and night. Fifteen years later, I’ve created a bean dip to fill that ever present craving. This dip takes the edge off of any homesickness I may be feeling.

1 can refried beans (pinto, of course)
1/4 cup sour cream
1/4 cup salsa
1/2 cup shredded cheese (I use the shredded mexican blend. If that is not available use mild cheddar.)

In a medium sauce pan, combine refried beans, sour cream, and salsa. While stirring, cook over medium heat until very hot (not quite bubbling). Add cheese and stir constantly while it melts. Now, at this point you may want to add more cheese, depending on how cheesy you want it to be. Pour into small serving bowl and top with additional cheese. (If you are really into this, I crumble queso blanco over the top of the hot dip. Queso blanco–now available in the cheese section of most Costco’s–is a salty creamy mexican cheese that melts well. If you use it everyone who eats it will realize you totally know Mexican food, and you will be the talk of the block.) Serve with tortillas chips.