Today I will be sharing my refried bean recipe. I have found this recipe to be very versatile. You can use the beans in a burrito, taco or on a salad. Use your imagination and discover new ways to enjoy these refried beans.
Please check back soon for my salsa recipe!
REFRIED BEANS RECIPE
Ingredients
• One 15 1/2-ounce can pinto beans, drained and rinsed
• 3 tablespoons extra-virgin olive oil
• 1/2 medium onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2/3 to 1 cup chicken broth, homemade or low-sodium canned
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh coriander (cilantro) (optional)
Directions
Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside.
Heat the oil in a medium skillet over medium-high heat. Add the onion, and cook until lightly browned, about 4 minutes. Add the garlic and continue to cook, stirring, until lightly browned. Add the spices and cook until fragrant about 1 minute.
Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes. Add the reserved beans and the enough of the remaining broth to loosen up the beans. Simmer until the beans are thick but not pasty, about 2minutes more. Season with salt and pepper to taste. Stir in the fresh coriander, if desired, and serve.
Saturday, May 23, 2009
Sunday, May 17, 2009
Kale Recipe
Here's the Kale Recipe like I promised! If your not crazy about kale, after you sample this you'll want to eat it again!
Mushrooms and Kale
4 servings Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons butter, cut into small pieces
4 cloves garlic, chopped
12 Large white mushrooms,
1 bunch kale, trimmed, stems removed and chopped
1/4 cup cooking sherry
Salt and pepper
Directions
Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it to combine with mushrooms. Put the lid on the greens for 8 to 9 minutes, then deglaze the pan with cooking sherry and season the mixture with sea salt and pepper to taste.
Daughters back & I'm back to vegetarian cooking :)
It is my intent to post at least once a week about the vegetarian recipes I encounter.
Did you know Kale has been making the news?
Apparently it is the new super vegetable! It may be tough around the edges but, apparently it is packed with nutrients.
Well my daughter arrived home from college yesterday and stated how she misses the home cooking. Imagine we were going to take her out to eat and she prefers to eat the good wholesome food mom's prepares at home! Anyway come back soon because I will be sharing a kale recipe that I've tested out on the family! Until then here is a cute shirt I found on the net!
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