Tag Archives: kid friendly

Maple Quinoa Granola

This is based on a recipe at Food52, by “spacekase” — I’ve adapted it, ingredient-wise and quantities-wise to my own preferences.  The quinoa adds a definite crunch; use quinoa flakes if you don’t like the whole quinoa.

Maple Quinoa Granola

Maple Quinoa Granola

Preheat oven to 225F

Mix together in a large bowl, then set aside:

  • 2 cups whole rolled oats (not the instant kind)
  • 1/3 cup uncooked quinoa, the pre-rinsed kind (like Bob’s Mill)
  • 1 cup raw nuts, coarsely chopped (any kind that you like — I use walnuts & sliced almonds)
  • 1/3 cup raw sunflower seeds
  • 1/3 cup unsweetened coconut flakes or shreds
  • 3/4 cup dried fruit, chopped if big (I like apricots, dried cranberries & dried cherries)

For the coating, whisk together until thoroughly combined:

  • 1/3 cup coconut oil, liquid/melted
  • 1/3 cup maple syrup
  • 1/4 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp sea salt

Pour the wet mixture onto the dry mixture, and stir until everything is completely coated.

Spread the mixture evenly into a large roaster, or onto a large cookie sheet, so that it covers the entire bottom.

Bake for 1 to 1 1/2 hours, until it is lightly browned.  Allow to cool completely.  Store in an airtight container.

 

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Filed under Breakfast, food, Grains, whole food

Chocolate Banana Zucchini Muffins

Muffins

Chocolate, banana, and zucchini muffins.

  • 1/2 cup dark chocolate cocoa
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup vegetable oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp real vanilla extract
  • 2 cups zucchini, shredded and patted dry
  • 2 medium very ripe bananas, mashed (about 1 cup)
  • 1 cup chocolate chips, preferably mini dark chocolate
  1. Preheat oven to 350F. Grease muffin tin with butter or spray; set aside.
  2. In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt and cinnamon.
  3. In a large mixing bowl, combine oil, vanilla, and both sugars.  Stir in eggs, bananas, and shredded zucchini.
  4. Fold dry ingredient mixture into wet ingredient mixture, just until combined.  Gently fold in the chocolate chips.
  5. Scoop batter into prepared muffin tin and bake in the preheated oven for about 45 – 60 minutes, until a toothpick comes out clean with a few moist crumbs sticking to the toothpick.  Cool completely before storing.

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Filed under "Sweets"/Cakes/Etc, baking, Breads/Muffins/Biscuits, whole food

Smooth Play Dough

This was my children’s favourite play dough.  I like it because one doesn’t end up with salty, crusty hands when using it, and it doesn’t need a stovetop to cook it on.

  • 2 cups all purpose flour
  • 2 Tbsp salt
  • 2 Tbsp vegetable oil
  • 2 Tbsp alum (from bulk store)
  • 1 cup + 2 Tbsp boiling water
  • Food colouring, if desired
  1. In a medium sized bowl, mix the dry ingredients together and make a well in the center; add food colouring to water.
  2. Pour the boiling (coloured) water into the well, and mix thoroughly until all the flour is moistened.
  3. When cool enough to handle, knead the dough until it is smooth.
  4. Store in the fridge.

Variations:

  • to add interest, mix in with the dry ingredients: glitter, strongly scented spices, cake sprinkles, etc
  • use koolaid powder to colour the water, or add it to the dry ingredients prior to adding the water

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Filed under Fun/Kids, non-food

Tuna Melt

From the Basic Shelf Cookbook.  Good for when there’s “nothing in the fridge”.

 

  • 1 tin light tuna, drained
  • 1 cup grated sharp cheese
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 Tbsp (or more) mayonnaise
  • 6 slices whole wheat bread or English muffins

 

Preheat oven to 375F

Mix tuna, cheese, celery, onion and mayo in a medium bowl.  Add freshly ground black pepper to taste.

Put equal amounts of tuna mixture on each bread slice and spread out evenly.

Bake in oven until cheese is melted, about 10 minutes.

Cut each slice of bread into four pieces.  Serve immediately.

 

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Filed under food, Protein

Betty’s Couscous Salad

Betty didn’t specify how much couscous to cook , or how much feta to add for her delicious version of this salad, so I just wing it…

Dressing:

  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 1 clove garlic, crushed/minced
  • 2 tbsp snipped fresh dill
  • 1/2 tsp dried oregano
  • salt
  • pepper

Whisk all ingredients together, or shake up in a jar.

Salad:

  • 2 ripe tomatoes, cut into small pieces
  • 1 cucumber, unpeeled and cut into small pieces
  • red onion, sliced (to taste)
  • black olives, to taste
  • feta cheese, crumbled or cut up
  1. Cook the couscous, stir, and set aside to cool (follow the directions on the box); whole wheat is my preference.
  2. Combine the salad ingredients in a bowl.
  3. Add the dressing to the vegetables and toss.
  4. Add the couscous to the vegetables, toss.  Just before serving, gently stir in the feta cheese.

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Filed under food, Grains, Vegetarian (lacto/ovo)

English Country Bread from Food 52

I was thrilled when I discovered this recipe at Food 52; it really is just like the “country bread” that I love so much in England.  It is dense, and substantial.  It’s unbelievably quick to make and bake (no kneading or second rising — just a 45 minute rise,  then into the oven).

    • 1 package dry yeast, or equivalent (I use 2 1/4 teaspoons of bread machine yeast)
    • 1 teaspoon white sugar
    • 1 teaspoon kosher salt
    • 3 cups unsifted, unbleached all purpose flour OR 3 cups Canadian whole wheat bread flour (with 1 Tablespoon gluten flour, if desired)
    • 3/4 cups boiling water
    • 1/2 cup cold skim milk
  1. Stir dry ingredients together and set aside.
  2. Add boiling water to cold milk in a large bowl.
  3. To the milk & water, add half of the flour mixture and beat well by hand. Stir in the rest of the flour mixture, kneading in the last of the flour.  Knead a few times and shape into a “bread shape” 🙂
  4. Place the dough into a greased loaf pan.
  5. Cover with a clean towel and allow to rise in a warm place for 45 minutes.
  6. Preheat oven to 400 degrees.
  7. Bake, uncovered, for 25 minutes (I consistently need to bake the bread for 8 additional minutes).
  8. Remove from pan and allow to cool.

For original recipe, including the story behind it, go to Food 52 . Liz Schmitt, aka “Liz the Chef’s” blog is here.

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Filed under Breads/Muffins/Biscuits, food

Shirlee’s Easy, Plump Sugar Cookies

Easy Sugar Cookies

Sugar Cookies made with half whole-wheat flour, rolled in balls, and flattened.

This is Shirlee’s recipe for sugar cookies; they do not require chilling, rolling, and cutting.  She adapted the recipe from Land O Lakes’ recipe which uses only all purpose flour, instead of the combination.
  • 1 cup butter, softened
  • 1/2 cup powdered sugar (icing sugar/confectioner’s sugar)
  • 1/2 cup granulated white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 Tablespoons all-purpose flour
  • 1 cup plus 2 Tablespoons whole wheat flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  •  Sugar (for dipping glass into and pressing cookies)
  •  Decorator sugars, if desired
  1. Heat oven to 375°F.
  2. In a bowl, whisk together the flour, cream of tartar, and baking soda, and set aside.
  3. In the bowl of a mixer, combine butter, powdered sugar and 1/2 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed.
  4. Reduce speed to low; add flour mixture. Beat until dough forms a ball.
  5. Shape dough into 1-inch balls.
  6. Place 2 inches apart onto ungreased cookie sheets.
  7. Flatten to about 1 1/2 inches with bottom of glass dipped in sugar; sprinkle with decorator sugars, if desired.
  8. Bake for 7 to 9 minutes or until edges are lightly browned.
  9. Let stand 1 minute on cookie sheet; remove to cooling rack.

Shirl ices hers.

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Filed under "Sweets"/Cakes/Etc

Mrs. McCarthy’s Christmas Decorations

The “kids” made these decorations when they were very small; one batch at school with the creative Mrs. McCarthy, and one batch at home.  They really do retain their scent, and are surprisingly durable.

Mix together:

  • 4 oz/113 grams ground cinnamon
  • 1 Tablespoon ground nutmeg
  • 1 Tablespoon ground cloves

To the mixed spices, add:

  • 2 Tablespoons PVA glue (white school glue)
  • 1 cup applesauce

Mix until well blended and will form into a dough ball.  Roll out and cut with cookie cutters, as one would do for sugar cookies or gingerbread men.  Using a drinkinkg straw, cut out small holes from each shape to attach ribbon/pipe cleaner/string hangers.  DO NOT BAKE, but instead, let AIR DRY.  Decorations will smell like the spices for years to come!

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Filed under non-food

1 Minute Peanut Butter “Fudge”

  • 2 cups sugar
  • ½ cup milk
  • ¼ cup butter
  • 1 cup peanut butter
  • Very generous pinch of salt
  • 1 tsp vanilla extract

Pre-measure all ingredients, and have them ready and waiting!

  1. Combine sugar, milk, and butter in a heavy pot, and bring to a full rolling boil.
  2. Boil for 1 minute only.
  3. Remove from heat, and then stir in peanut butter, salt, and vanilla.
  4. Smooth into a buttered 8”x8” pan, and cool, and cut.

Note:  You can melt some chocolate chips with a little butter, and smooth this over the set peanut butter layer.  Cool and cut.

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Filed under "Sweets"/Cakes/Etc

Shipwreck Casserole

A bit of a pain to assemble, and not very gourmet, but once it’s put together it can just sit unattended for two hours in a 350F oven.  Reminds me of 70’s fare and the foil packed dinners that we used to make for camp fire cooking.

  • 2 large onions, sliced thinly
  • 2 medium potatoes, sliced thinly
  • 1 lb lean ground beef, or lamb
  • ½ cup long grain white rice, uncooked
  • ½ to 1 cup finely diced celery
  • 10 oz condensed tomato soup
  • 10 oz soup can of very hot or boiling water
  • salt and pepper, to taste
  • dried or fresh herbs, to taste
  1. Spread onions over the bottom of a greased 2-quart lidded casserole dish; sprinkle with salt and pepper and herbs, if using.
  2. Lay the sliced potatoes over the onions, and sprinkle with salt and pepper and herbs, if using.
  3. Pat the ground beef evenly over the potatoes; sprinkle with salt and pepper and herbs, if using.
  4. Evenly distribute the dry rice over the ground beef.
  5. Spread diced celery over the rice and ground beef; sprinkle with salt and pepper and herbs, if using.
  6. Mix soup and hot water together, and pour over top of the casserole.
  7. Cover the dish, and bake, covered, in a 350F oven for 2 hours until vegetables are tend

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Filed under food, Main Course, Protein

Niall’s Summer Pasta Salad

Really an “anything goes” kind of salad, adapted from LLL’s “Whole Foods for the Whole Family

The Salad Ingredients:

  • ½ lb pasta, cooked and drained
  • ½ cup celery, chopped small
  • ¼ cup red or Vidalia onion, finely diced (use spring onions if you don’t have)
  • 1 carrot, shredded
  • ½ red or green pepper, diced
  • 2 tins water-packed tuna –no hydrolyzed plant protein – flaked
  • ½ cup cottage cheese
  • Cheddar cheese, shredded, a handful
  • ½ cup cucumber, seeded and chopped

The Dressing/dip Ingredients:

This makes way more than the above recipe requires!

  • 2 cups plain yogurt
  • 1 cup real mayonnaise
  • 1 teaspoon dried dill weed
  • ½ teaspoon dry mustard powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Directions:

  1. Whisk all dressing ingredients together and set aside.
  2. Gently combine all of the salad ingredients.  Add dressing, tossing, until the salad is coated to your preference; it’s likely that you’ll have about 2/3 to ½ of the dressing left over.  Refrigerate until flavours mingle.

The left over dressing makes a great raw veggie dip.


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Filed under food, Grains, Main Course, Protein, Salad Dressing, Salads, Vegetables

Grilled Chicken Kebabs, with Dressing and Dip

Read through the entire recipe before beginning, as there are several steps and components to this meal.  Six hours maximum is required for marinating the chicken, but you may marinate for three hours if necessary.

Total amounts of common ingredients – that require prep — for all three components:

  • 5 cloves garlic, minced
  • 3 tablespoons chopped basil
  • 5 tablespoons freshly squeezed lemon juice

The Chicken:

  • ½ cup plain yogurt
  • ¼ cup olive oil
  • 3 cloves garlic , minced (about 3 teaspoons)
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes

Whisk together yogurt, olive oil, garlic, thyme, oregano, salt, pepper, and cayenne pepper in a bowl.  Transfer to a large ziplock freezer bag, and add cubed chicken.  Marinate, refrigerated, for approximately 6 hours, or a minimum of 3 hours.  Do not marinate longer than 6 hours!

The Veggies:

Prepare the following to put on the skewers:

  • 2 red bell peppers , cut into 1-inch pieces
  • 1 large red onion. peeled, with outer 3 layers cut into 1-inch pieces*

The Kebabs:

When six hours have passed, remove chicken from the marinade and discard remaining marinade.

Thread each skewer with the vegetables and chicken as follows:

  1. 2 pieces pepper
  2. 1 piece onion
  3. 2 pieces chicken
  4. 1 piece onion
  5. 2 pieces pepper
  6. 1 piece onion
  7. 2 pieces chicken
  8. 1 piece onion
  9. 2 pieces pepper
  10. 1 piece onion
  11. 2 pieces chicken
  12. 1 piece onion

The Dressing:

  • ¼ cup olive oil
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons lemon juice

Whisk all ingredients together, and set aside for later.

The Grilling:

Grill the kebabs over high heat, on all four sides, for 3 minutes per side.

Transfer to a serving platter, and brush the kebabs all over with the dressing.  Serve with the following dipping sauce.

The Dipping Sauce:

  • 1 cup plain yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh mint, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cucumber, halved lengthwise, seeded then finely chopped

Whisk the yogurt, olive oil, garlic, basil, mint, salt and pepper in a medium-sized bowl.  Stir in the cucumber.  Let rest for at least 30 minutes, or refrigerated, for several hours.

*Cut the root and growing end of the onion off, peel it, then cut onion in half lengthwise.  Remove the centre of the onion, leaving the three outer layers intact.  Cut each half lengthwise into two pieces.  Now cut each chunk of onion into three pieces lengthwise.  Cut each of the remaining pieces crosswise into three pieces.  Aim for approximately 1″ squares which are three layers thick.  Save the centre of the onion for another purpose.

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Filed under food, Main Course, Marinade, Protein, Vegetables

Indian Flavoured Kebabs

Soak 9 bamboo skewers in water while making the meat mixture.

Mix together in a large bowl:

  • 1 cup very finely minced onion (1 large)
  • ½ cup chopped fresh cilantro
  • one 2 ½“ piece of fresh ginger, peeled and minced (about ¼ cup)
  • 1 large clove garlic, minced
  • 2 tablespoons fresh mint, finely chopped
  • 2 jalapeño peppers, seeded and minced
  • 1 teaspoon ground red pepper
  • 1 teaspoon salt

Add and mix with hands until evenly combined:

  • 1 ½ lbs ground beef

Shape this mixture into 9 flattened sausage shapes, approximately 4” long, 1 ½“ wide, and 1” high.   Carefully thread each sausage shape onto a skewer.

Grill on a barbecue until browned and just cooked through, about 2 minutes per side.  You may also broil them in the oven, for 3 to 5 minutes per side, using a slotted broiling tray.

Serve wrapped in a warm naan or pita, or with basmati rice, and raita.

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Filed under food, Main Course, Protein

Indian Inspired Ground Beef and Potatoes

  • 3 Tbsp ghee (or non-GMO vegetable oil)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp grated fresh ginger
  • 2 tsp cumin
  • 2 tsp ground coriander seeds (not cilantro leaves)
  • 1 tsp ground turmeric
  • Indian ground chili pepper powder, or cayenne, to taste
  • 1 pound lean or extra lean ground beef
  • 1/2 cup chopped tomatoes, either fresh tomatoes, or canned  and drained
  • 1 pound potatoes, peeled and cut into 1/2 “ cubes (this is roughly 3 – 4 medium)
  • 1 cup water
  • 1 cup or so of frozen green peas
  • Salt, to taste
  • freshly ground black pepper, to taste
  • Handful of cilantro, chopped
  1. Heat the ghee in a large heavy skillet over moderate heat and sauté the onion until golden.   This will take approximately 10 minutes.
  2. Add garlic, and sauté until fragrant, about 1 or 2 minutes.
  3. Add all of the seasonings and toast well; the ghee will glisten on top.
  4. Stir in beef and tomatoes and cook, breaking up the beef, until the beef is browned and the liquid has evaporated, leaving only the ghee.
  5. Add the potatoes and cook, stirring, for 2 minutes.
  6. Add the water, reduce the heat, and simmer covered until the potatoes are tender, 15 to 20 minutes. Increase the heat, remove the cover, and cook until all the water has evaporated.
  7. Add the peas and stir well.
  8. Gently stir in the chopped cilantro, taste for addition of salt and pepper, and serve with naan, rice, or other hearty bread.

Serves 4 to 6.

Fireworks compliments of WordPress 🙂  :

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Filed under food, Main Course, Protein

Habeeb Salloum’s Falafel

This is Habeeb Salloum’s recipe, with a tweak or two.  Please note that this is a BIG recipe, and serves 8 to 10 people!  To halve an egg, just whisk it up, then pour out half.  It is truly delicious, as are all of the recipes that I have used from his beautiful history/cook book.

  • 2 cups dried chickpeas, soaked overnight OR cover generously with water, bring to a boil for two minutes, then sit for at least 2 hours
  • 1 egg
  • 4 cloves garlic, crushed
  • ½ cup chopped fresh cilantro
  • ½ cup chopped green onions
  • ½ cup chopped parsley
  • 2 tsp salt
  • 1 tsp cumin
  • 1 tsp ground black pepper
  • ¼ tsp cayenne pepper
  • 1 ½ tsp baking soda
  • oil for frying

Place soaked chickpeas in a food processor (they do not get cooked until soft, just soaked), then process until a semi-dough is formed.  Add the remaining ingredients, except oil, then process further until a smooth dough is formed.  I need to add water until it’s the correct consistency. Form into small flat patties,  then set aside.

Heat oil in a saucepan/frying pan then fry patties over medium heat until golden brown.  Remove and drain on paper towels, then serve hot.

I like to make a diced “salad” of cucumber, tomato, and sweet onion and toss it with olive oil, lemon juice, salt and pepper, and Tabasco – wrap up the falafel in a good pita with the salad, lettuce, and tahini sauce.  Try to avoid “westernized” pita at all costs! 😉

NOTE: I recently tried freezing uncooked falafel mixture, as I just had too much for the meal.  This week, we thawed and then cooked up the falafel mixture as usual, and it was just fine!  So, freeze extra — uncooked — mixture if the recipe makes too much.

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Filed under Appetizers, food, Main Course, Protein, Salads, Vegetarian (lacto/ovo)

Hummus

  • 2 cloves garlic, chopped roughly
  • 1 19 oz can of chickpeas, drained and liquid reserved
  • 2 Tbsp tahini
  • juice of one lemon (about 1/4 cup)
  • pinch of cayenne pepper
  • 1/2 tsp basil
  • 1/2 tsp cumin
  • a few twists of black pepper
  • salt, about 1/2 tsp or to taste

In a blender or food processor, puree with some of the reserved liquid (or water), until creamy. To serve, sprinkle with olive oil, or make a well in the centre to hold a puddle of olive oil.

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Filed under Appetizers, food, Protein

Niall’s Cheese Quesadillas

  • Whole-wheat flour, or soft corn tortillas
  • Shredded cheese of choice
  • Oil to coat frying pan

Other fillings:

  • Red or green pepper, small dice
  • Sliced green onions
  • Red or sweet white onion, small dice
  • Tomatoes, chopped
  • Jalapeno pepper, finely diced
  • Chopped cilantro

Serve with:

  • Sour cream
  • Salsa

1.     In a frying pan, pour enough oil to coat bottom; set heat to medium-high

2.     When oil is hot, place a tortilla on it.  Sprinkle one half with cheese, and fillings of choice.

3.     Fold the tortilla in half to make a half-moon shape.

4.     Brown the quesadilla on one side, and then carefully flip to brown other side.  The cheese should melt nicely during this time.

5.     Cut into wedges.

6.     Serve with sour cream, salsa.

 

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Filed under Appetizers, food, Main Course, Protein, Vegetarian (lacto/ovo)

Banana Muffins II

Not as “textured” as the other banana muffin recipe, yet still nutritious.

  • 1 cup unbleached white flour (or very finely ground whole wheat)
  • ¼ cup packed brown sugar
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup rolled oats
  • 2 eggs
  • 2 tablespoons vegetable oil or melted butter
  • 1 cup mashed banana (about 2 – 3 bananas)
  • ½ cup plain nonfat yogurt
  • 1/3 cup mini chocolate chips

Preheat the oven to 400F.

Prepare a muffin tin with paper liners, or grease with oil or butter.

In a large bowl, whisk together flour, brown sugar, baking soda, and baking powder.  Whirl the oats in a blender or food processor until they reach the consistency of cornmeal.  Whisk oats into the dry ingredients.

In another large bowl, thoroughly mix together the eggs, bananas, oil, and yogurt.

Gently fold the wet ingredients into the dry ingredients, along with the chocolate chips.  Do not over mix!

Spoon the batter into the muffin tin, and bake for 20 to 25 minutes, until a toothpick inserted into the centre of a muffin comes out clean and dry.

Cool in the tin for  minutes, then finish cooling on a rack.

Makes 11 to 12 regular sized muffins.

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Filed under "Sweets"/Cakes/Etc, Breads/Muffins/Biscuits, food, Grains, Vegetarian (lacto/ovo)

Meatballs that are Easier

  • 1 ¼ pounds ground beef
  • 2 teaspoons Worcestershire sauce
  • 1 egg, beaten
  • ½ cup dry breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • salt and pepper
  • ½ tsp oregano
  • ¼ tsp basil
  • pinch of red chilli flakes

Preheat oven to 425F.

Gently mix all ingredients together.  Form meat mixture into 1 ½” balls and place onto a greased, foil-lined or parchment-paper-lined cookie sheet.  Bake the meatballs for 10-12 minutes, until no longer pink inside.

Use with pasta and tomato sauce, in a sandwich, or just by themselves with a chutney or dipping sauce.

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Filed under Appetizers, food, Main Course, Protein

Refried Beans, Our Style

  • ½ lb low salt bacon (in a box “pre-cooked” and vacu-packed)
  • 1 medium onion, chopped finely
  • 2 cloves garlic, minced
  • 2 jalapeno peppers, minced (optional)
  • 1 – 1 ½ tsp ground cumin
  • 1 tsp ground coriander seeds
  • Small tomato, chopped (optional)
  • 1 tin black beans, drained (rinsed, if desired)
  • Water for consistency
  • Salt and pepper

In a large frying pan, cook bacon over medium heat until the fat renders.  Add onions, garlic, and jalapenos and sauté, preferably until golden, or at least until softened.  Add tomatoes and cook until “loose” and softened.   Stir in cumin, coriander and toast for a minute or two.

Pour in black beans, stir with mixture in pan, then mash with a potato masher.  Add water until it is a little wetter and looser than you like it.  Cook, stirring occasionally, until bean mixture has thickened to the consistency you prefer.  Add salt and pepper to taste.

Use as burrito filling, as a dip for tortilla chips, etc.

 

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Filed under food, Main Course, Protein