I thought this recipe came from a vegetarian cookbook but after looking for it I discovered it must be an old family recipe from my dad. I love it. It is much tastier than refried beans and uses a lot less fat. Here in Denmark (and even in Spain) I can’t buy fresh corn tortillas so I make them. Recipe to follow in a separate post. Homemade salsas are also a must for a good taco.
2 cups dry pinto and/or kidney beans (a large bottle 64 oz? cooked beans could work) I soaked the beans over night and then put them in the pressure cooker for 30 minutes with bay leaves.
- 1 large onion
- 1 clove garlic
- 1 tsp cumin
- 1 small can chopped tomatoes (400 gr.)
- salt/pepper to taste
- 1 tsp oregano
Saute onion and garlic in a pan until very well done. Add beans and smash them. I blend them in the Tmix. Add tomatoes and spices. Mix. If it is a little thin continue to simmer and the water will boil off.
Top with cheese/beef, sour cream, salsa, lettuce.
Add cruitons for yummy factor
We really hadn’t decided what to make with the cauliflower yet when we wrote out the menu yesterday… but we figured we would find something– and we did! Creamed soups are really good, nutritious, and easy. They don’t require a lot of fat to be absolutely delicious. So, tonight’s version was as follows:
- 1 large onion
- 2 cloves garlic
- 6 small carrots
- 2 stalks celery
- 1/2 large cauliflower
- 4 small/medium potatoes
- bean sprouts
- salt/pepper/curry powder
- 3-4 cups water
- feta cheese
- sharp cheddar or freshly grated parmessan to top
Saute the onion and garlic for 5-10 minutes until they are beginning to brown in 1 Tbs oil and 1 Tbs olive oil. Add the remaining ingredients in large chunks. Do Not Add Cheese (feta or cheddar yet!). When vegetables are cooked, add feta and vegetable mixture and puree in the Thermomix or in a blender until smooth. Adding other cheeses will just stick to the blender so I prefer to top the puree with them. If you need more liquid at this point add milk.
Top with homemade cruitons (by frying bread squares in olive oil and garlic) and a good aged cheese! YUM
Carlos couldn’t find chicken broth at the store he want to so he had to get creative. He bought a premade (not the concentrated stuff — this was already thinned so you could eat it) cream of mushroom soup mix which we dilute with a little more water. We also used a cup of vegetable bullion. It worked and came out really delicious. Doing the stuffing in the Crock pot is definitely the way to go because it stays so moist.
- 2 cups finely chopped onions
- 2 cups finely chopped celery
- 1 small garlic cloves minced
- 1 apple, peeled
- 1 bay leaf, finely chopped/crumpled
- 1 1/2 teaspoon dried sage
- 3 cups liquid: 3/4 cup vegetable bullion, 2 cups dilute mushroom soup
- 4 cups oven-baked bread pieces (I set mine out in pieces the night before and then baked them to make them until golden brown)
- 1/4 cup melted butter
- 1 egg, well beaten
- Salt to taste if desired
- Freshly ground pepper to taste
- chopped walnuts if desired
Chop the onion, garlic and celery finely (t-mix made it easy) and saute in a pan. Add the sage, bay leaf and apple. Put the bread pieces in a large bowl and pour in the sauteed mixture, liquid, butter and salt and pepper and walnuts. Add the beaten egg last. Place in the crock pot and cook on high for 45 minutes-1 hour and then set on low for 4. Leave out enough stuffing for the bird and only stuff into the bird right before it goes in the oven.