Beans, beans and more beans!

In these lean economic times we are all looking for healthy ways to feed our family on a dime. It is even better when the results are better then what you can get in the store!

I started doing my own beans a little over a year ago and have not bought store bought beans since. It is so easy to do up a pot of beans and have them in the fridge for lunches, a quick side or dinner. I have given this recipe out a hundred times and it is a staple for a lot of my family. I had 2 requests for it this week so I thought I better get it posted. I originally got this recipe from Amy over at Sisters Dish. She is a great one for build your own Mexican food.

This process you can use to make any kind of beans. I have done white beans, and black beans using this same technique. I have also frozen the cooked beans and used them in soups and they defrost perfect.

I buy my pinto beans at Costco. You can get a 25 pound bag for about 10 bucks. Honestly we went through our first bag in about 6 mos. I buy my spices in bulk from Smiths or Winco. They are a tiny fraction of the cost there.

Smashed Beans

The night before I rinse and soak 3 cups of beans. My sister Meesha soaks 6 cups and then uses 1/2 and freezes 1/2 so her next batch is pre-soaked......genius. If you see any foam on top you will want to scoop it off. This is the name of the game in keeping your beans from being gassy. Anytime during the process if you see foam....scoop, scoop, scoop. In the morning...or when you get to it...rinse the beans with fresh water (another digestion helper). Put the beans in a crockpot (just the regular size not the huge size) with 3 Tbsp bacon grease (I always leave the grease out and it is still great). Cover them with water (you want to have about 2 inches over the beans). Cook them on high for 6 hours, or low for 8-10 hours. Remember watch for foam and check to be sure the beans stay covered in water. The cooking time is not an exact science. Older beans take longer to cook. You will know it is done when you can easily mush one on the counter.

When the beans have about a 1/2 hour left to cook add: 5 jalapeno rings (I keep a jar in my fridge just for this, you could probably do fresh), 1/2 T season salt, 1/2 T garlic salt, 1/2 tsp onion powder, 1/2 tsp cumin, and 1 T chili powder. After the 1/2 hour scoop the beans into a food processor (or blender, or hand mash). Add 1 cup cheese and enough liquid to bring it to the consistency you would like (don't skimp on the liquid, it makes them great). Good luck!

Spaghetti Pie

This baked spaghetti is out of the Best Of Cooking Light book. It is comfort food at it's finest without the guilt. You can substitute ground chicken or turkey and it is great too. It is quick to put together and a great meal for kids!
Spaghetti Pie
1 pound of ground round (I did the ground beef I had and then after I browned it I ran it under really hot water in a colander to get the extra fat off)
1/4 tsp salt
1/4 tsp pepper
2- 8 oz cans of tomato sauce with garlic (who has that in their pantry? not me! I just used regular tomato sauce and added 1/4 tsp garlic powder per can)
1 1/2 cups low fat sour cream
1/2 cup chopped green onions
2 oz light cream cheese
8 oz hot cooked spaghetti (about 4 cups)
1 1/3 cups reduced fat sharp cheddar cheese
Brown then drain meat. Return to pan and add salt, pepper, and sauce. Bring to a boil, reduce heat and simmer for 20 minutes (great time to cook the pasta). Combine the sour cream, onions, and cream cheese in a bowl. Place noodles in a 9x13 pan, spread sour cream mixture on noodles, spread meat mixture on that, sprinkle with cheese. Cook at 350 covered for 25 minutes. Uncover and cook another 5 minutes.

BBQ Salmon

I am afraid this picture does not do justice to this great meal. This grilled salmon I have been making for years. I paired it with this squash-rice casserole from cooking light. The casserole could really be a light meal on it's own. It will be a great way to use up some zucchini in the summer.
BBQ Roasted Salmon - Cooking light
marinade:
1/4 cup pineapple juice (I open a can of rings and throw those on the grill with the fish)
2 Tbsp lemon juice
Marinate 4 6oz salmon fillets in a ziptop bag with the juices for an hour turning occasionally.

rub:
2 Tbsp brown sugar
4 tsp. chili powder
2 tsp grated lemon rind (when I get lemons cheap I always buy extra and juice them and grate the rind. both freeze well.)
1/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
Mix together to form rub. Rub over fish. You can then bake it at 400 for 12 minutes, OR do our favorite and grill it. Fish is done when it flakes easily.

English Toffee

English Toffee...yum. I have a certain brother in law that would do just about anything for the wonderful Christmas time treat. I think it is a shame it is a one time a year deal. It is so easy and so yummy! I think this year I am going to make a batch to share with my girl friends for Valentines. I am giving you the recipe now so you can make a practice batch before Valentines!

English Toffee
1 cup sugar
2 sticks butter
3 tbsp water
about 1 cup chocolate chips
about 1/2 cup chopped almonds

This moves fast folks so have everything unwrapped prepped and measured like Paula Deen :) Put a large saucepan on high heat. Warm your sugar in the pan for about 30 seconds. Add the water and stir till wet. Add the butter. Stir until the color of toffee (a light copper penny color). It will bubble and fuss and then you will see it start to darken (about 7 minutes). You will want to stir it every so often and constantly towards the end. Pour on a silpat lined sheet (or a heavily greased pan if you don't have a silpat....but you REALLY need silpat if you don't have it :). After 30 seconds sprinkle with chocolate chips. Let sit for 2 minutes then spread the chocolate. Sprinkle with chopped almonds (I kinds press them into the chocolate so they don't fall off). Let sit for about another hour (at least) then crack into pieces.

UNBELIEVABLE Asian Chicken

My little 4 year old loves "chicken on the bone". He thinks that is the only way to eat chicken (no one bother to tell him that is the "cheap" way to eat chicken. I made this Asian BBQ Chicken out of my Cooking Light Book the other day. I marinated it with skinless bone in thighs. Keaton took one taste paused looked at me and in all seriousness said...."UNBELIEVABLE". I think that is pretty rave reviews!

Asian BBQ Chicken Marinade

1/4 cup brown sugar

1/4 cup soy sauce

1 Tbsp fresh lime juice (I used fresh lemon and threw a tad of rind in there for kicks)

1/2 tsp red crushed pepper (I used closer to 1/4)

1/4 tsp curry powder

3 garlic cloves minced

8 skinned thighs

Put all ingredients in a ziptop bag 4 hours to overnight. Squish it all together. Every so often turn the bag. Grill (I used my Panini press layed flat, an indoor grill would also work as would the oven if you REALLY had to :).

Cathy Riggin's Spanish Rice

I took the holidays off. I didn't mean to but Lee worked a ton of overtime which really was a blessing, but also a cramp in my style :)
My brother asked for a recipe for Spanish Rice so I figured I would kill two birds with one stone. We got this recipe from Cathy years ago. Cathy was my Sunday School teacher many times growing up. I also babysat her 6 kids quite often. She died from cancer a while ago. I love to make this because while I make it I can think of how kind and good she always was to me. Don't you love recipes like that? It is that kind of Spanish rice that tastes like the kind you get in a restaurant. It really will become your favorite.

Restaurant Style Spanish Rice
2 Tbsp oil
1 cup rice
2 cloves garlic
1/2 cup FINELY diced onion
2 c chicken broth
1/2 cup tomato sauce
1/2 tsp salt
Heat oil, add rice and stir till kinda brown. Add garlic, onions and salt and cook until the rice is golden brown and the onions translucent. Stir in broth and sauce. Boil for 4 minutes. Turn to low, cover and cook for 15 minutes.

Gourmified!

photo from "Gourmified"

I have been friends with Lisa for YEARS. We share a lot of interests but probably our most common interest is cooking. We both started a recipe blog at the same time. Lisa shared this recipe with me years ago when she was featured on Good Things Utah. I never tried it. Tonight I thought I would give it a whirl. My family LOVED them. We tried to get my brother and his wife to come share with us...but we were too late. This is not the kind of recipe you can eat everyday but it is a great "company" or special occasion dish. I used fat free milk and it was great. I also used very lean ham. I also doubled the green chili like she suggested.
Go ahead on over to Lisa's site and check it out. To get this recipe click here. Thanks LISA!