Refried Beans

Confession time: this is not my first go at refried beans.  I've tried them before and they were runny, watery, and just, well, gross.

But this time?  This time they were really good.  Like, good enough that I ate them leftover.  Yeah, that's kind of a big deal.

 

They are simply seasoned - just taco seasoning and a little S&P.  Plus, they are very low maintenance too.  They cook for a few hours, but you don't have to do much besides blend them up at the end.  And, depending on how chunky or smooth you like yours, might not take much time at all. 

We had these on tostada shells for dinner - it was a great meal!

Refried Beans
Makes 8 servings

Ingredients:
16 oz dried Pinto beans, rinsed and picked through (remove any 'ugly' beans or stones that may have snuck inside the bag)
1 medium onion, coarsely chopped
2 garlic cloves, smashed
2 tbsp taco seasoning
Water or veggie/chicken/beef stock
1 tbsp butter
Salt and pepper to taste

Directions:
1.  Place the beans, taco seasoning, onions, garlic and enough water (or stock) to cover the beans by about 1 inch and bring to a boil.  Lower the heat to a simmer, cover and cook until the beans are tender - between 2 and 3 hours.  Open the lid to stir every 30 minutes or so and add more liquid if it gets low.

 

2.  Remove the beans from the heat and get to mashing/pureeing!  I used my immersion blender, but a potato masher and some elbow grease would work great too.

 

3.  Once the beans have reached the consistency you like, taste and season with salt and pepper (and more taco seasoning if desired), turn the burner back up to medium and add in the butter.  Stir the beans to melt the butter and warm back up.  Serve and enjoy!

 

 

 Happy Eating!

 

~ Sara :)

Fermented Sauerkraut

 You know what one of the most easiest things in the whole wide world to make is? 

Sauerkraut!
 

 

Really, if I would have known just how simple this is, I would have started making it years ago.  And, let's not forget all the amazing probiotics fermented foods fill your body with.  If you're not familiar with fermented foods, take some time to research them.  There are so many health benefits to them and they're delicious! 

Fermented Sauerkraut

Ingredients:
1 head of cabbage, cored and sliced, reserving one full leaf
1 tbsp unrefined sea salt

Directions:

1.  Place shredded cabbage in a large glass bowl and sprinkle with the salt.  Gently toss the cabbage, coating it with the salt.

 

2.  Let the cabbage sit for an hour and then, using clean hands, gently massage and push down the cabbage, encouraging the cabbage to release juices.  Do this until the brine rises above the level of the cabbage.

 

3.  Place the cabbage in a glass container, pushing down the cabbage to ensure the brine rises over the level of cabbage.  Fold reserved cabbage leaf in half or quarters and place on top of the cabbage, pushing it down to encourage more brine to rise.  Close container and place in a cool, dark place and allow to ferment for at least 7 days, but really, for as long as you please.  Once it has a flavor you enjoy, remove the top cabbage leaf and place in the refrigerator.  Enjoy!

 

 

 

 

A few things about fermenting sauerkraut:

•  As with any ferment, be sure and 'burp' your jar/container at least every other day.  It's important to allow any gases to escape so that you don't end up with a briny mess all over the place.  I like to place a paper towel or cloth under my jars, just in case any liquid seeps out (and it has!). 

• The top piece of cabbage will most likely begin to discolor and fade.  That's okay!  It's totally normal.  However, if you see any mold (which is almost always green/white fuzz), discard the top cabbage leaf immediately.  If it is only on the top leaf then your sauerkraut is most likely safe.  But, if you find any mold on your sauerkraut, you're probably best off to discard the whole jar :( 

• Taste your sauerkraut as you go.  Some people like their kraut to ferment for 30 days or more.  Others only like a 7 day ferment.  Everyone has different taste preferences. 

•  Experiment and have fun!  Sauerkraut doesn't have to be made from just cabbage - throw in some other veggies and/or spices.  Here are some suggestions: minced garlic, carrots, basil, dill, ginger, turmeric, beets, onions, oregano, thyme, cayenne, fennel....possibilities are endless! 

• How you consume your delicious kraut also has endless possibilities.  There's the classic Reuben and of course Kielbasa and Sauerkraut (both were a favorite of mine back in my meat eating days!).  It makes a great topper for burgers and hot dogs and is great just on its own.  My favorite way is cooked inside an ooey gooey grilled cheese! 

Do I have you convinced at how easy and delicious homemade sauerkraut is!?  I'm having a great time experimenting with fermentation and can't wait to share more recipes with you as I go.

 

Happy Eating!!

 

~ Sara

Homemade Nut Butter

I have been making my own nut butters for about six months now.  I'll never go back to buying it at the store!  It is seriously so easy and quick.  All you need is a food processor and 5 minutes.  For real.

 "Peanut. Hazelnut. Cashew nut. Macadamia nut...Pistachio nut. Red pistachio nut. Natural, all natural white pistachio nut."

(name that movie!)

The best part?  You can use any nut that you like.  Your favorite nuts are almonds?  Throw some in a food processor!  One of my favorites is walnut butter.  So creamy, smooth and delicious.  A nice to change to regular ol' peanut butter.  Not that there's anything wrong with peanut butter!

I've experimented with different kinds of peanuts and, surprisingly, the type I've found to work (and taste) the best are roasted, salted, skin on Spanish peanuts.  When I first tried them, I was skeptical because of them having the skin, but they work so well and the outcome is delicious!  Two of my favorite ways to enjoy nut butter is on English Muffins or Whole Grain Sandwich Bread.

Homemade Nut Butter

Walnut and Peanut Butter.  Deeeelicious!

Ingredients:

Nuts

That's it.

Directions:

1.  Place the nuts in a food processor - I usually do about 8 ounces at a time, you don't want a crowded processor.  Turn the processor on and let it run for 2-5 minutes until you have a smooth, buttery consistency.  You may need to stop and scrape down the sides once, but that's it!  How easy is that!?

You can also spice up your butter with anything you like: cinnamon and chocolate are two of my favorite add-ins :)

Chickpea "Tuna" Salad

One of my favorite sandwiches growing up was Tuna Salad.  I still find myself craving it occasionally and, even though I do eat seafood every once in awhile, I just cannot bring myself to eat any type of fish that comes out of a can.....or a pouch :)  I personally like mine with onions and loads of celery, but add in whatever you like; pickles, relish, hard boiled eggs, etc.  I've also made a vegan* version before which was delicious!  Serve it on bread or in a wrap.  I like mine with lots of pickles and pepper jack cheese.

Chickpea "Tuna" Salad

4 servings

Ingredients:

1 can no salt added chickpeas, drained and rinsed

1/4-1/2 cup mayonnaise*

1-2 tsp Dijon mustard

1/2 tsp dried dill

3 ribs of celery, diced

1/2 small onion, diced

Salt and pepper to taste

Directions:

1.  Place the chickpeas, mayo, mustard and seasonings in a food processor.  Blend until the mixture reaches desired consistency.  Transfer to a bowl, mix in the celery and onions and add more seasonings if needed.  Enjoy!

*To make this vegan omit the mayonnaise and replace with one ripe avocado.

Curried Butternut Squash Soup

This soup was the perfect mix of sweet & heat.  Perfect for a cold fall or winter day.  Just a few ingredients, about 20 minutes of prep and a crock pot is all you need!  I had some leftover Pesto & Roasted Garlic Bread so I cubed and toasted it up to serve on top.

Curried Butternut Squash Soup

Serves 4

Ingredients:

1 medium butternut squash (about 2lbs), peeled, seeded and chopped

1/2 of a large onion, diced

2 large carrots, peeled and chopped

1 heaping tbsp red chili paste

1/2 tsp hot curry powder

1 tsp kosher salt

1/4 tsp white pepper

4 cups low sodium vegetable broth

1/4 cup heavy cream or coconut milk

Directions:

1.  Add all ingredients except heavy cream into a crock pot.  Cook on low for 6-7 hours or until carrots and squash are tender.  Using an immersion blender (or in batches with a regular blender), carefully purée the soup until creamy.  Stir in the heavy cream and serve.  Enjoy!