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 :)

Pierogis

Move over, Mrs. T.!!

 

I grew up on frozen pierogis - they're one of the few items that I will still occasionally buy frozen and cook.  But, that may all change now that I've made them from scratch.  These are one of those meals that you never make because you think they'll take too long....but in reality, they don't.

 

Another plus?  You can make a whole lot of them and freeze them.  Just one batch makes a ton.  If you were to double it - well, then you'd be set for many meals!
 

 

 

I tried two different fillings for these - the classic mashed potato and cheddar and some with my fermented sauerkraut.  I was pleasantly surprised with the sauerkraut.  I may have even liked those a bit more than the potato.

 

Sure, these take time, but the nice thing is that you can do a lot of the work ahead of time.  The dough and filling and even the pierogis can be made in advance and cooked when needed.
 

 

 

These are traditionally served with sour cream and/or applesauce.  I like to serve mine with sautéed peppers, onions and garlic.

 

 

Homemade Pierogis
Makes approx. 4 dozen
 

 

 

Ingredients:

2 cups all-purpose flour

1/2 tsp salt

1 egg, beaten

1/2 cup sour cream

1/4 cup unsalted butter, room temperature

1 cup prepared mashed potatoes combined with 1 cup shredded cheese

Or

1 cup sauerkraut, well drained

2 tbsp olive oil

1 medium onion, sliced thin

1 bell pepper, cut into strips

2 garlic cloves, minced

2 tbsp butter

Directions:

1.  For the Dough: In a large bowl, whisk the flour and salt together.  Add in the egg, sour cream and room temperature butter until the dough forms a slightly sticky ball.  Use your fingertips and knead the dough until it becomes less sticky, but is still moist (no additional flour should be necessary).  Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, but up to 24 hours.

  

 

2.  Once the dough has been chilled, remove it from the fridge and cut it in half.  On a well floured surface, roll the dough out to approximately 1/8" thick.  Using a 2"-3" cutter (I used a 2.75" biscuit cutter), cut the dough into circles.  Repeat until all dough (or at least most) has been used.

3.  Fill each dough circle with 1-2 tsp of mashed potato or sauerkraut filling.  Fold the dough over and, using a fork, seal the edges of each pierogi.  Now, these can be cooked immediately, refrigerated for 24 hours or frozen for 2 months.

 

 

4.  To prepare:  Heat 2 tbsp of olive oil in a large skillet.  Sauté the peppers and onions until nice and golden, adding in the garlic for the last 2 minutes of sautéing.  While the peppers and onions are sautéing, bring a large pot of salted water to boil.  Boil the pierogis in batches until they float to the top of the water.  Remove, place them on a paper towel to drain and repeat until all pierogis have been boiled.

 

5.  Remove the peppers, onions, and garlic from the pan and place on a serving plate.  Melt 2 tbsp of butter in the pan and nestle the pierogis in the pan.  Cook on each side until golden brown, approximately 3-5 minutes per side.  Serve the pierogis atop the peppers and onions.  Enjoy!

  

 

Happy Eating!

 

~ Sara :)

Gnocchi Mac & Cheese

I was FULL of wins tonight in the kitchen - I made Eggplant Parmesan sticks with a quick, homemade marinara, Apple Pie bread and, the star of the show - Gnocchi Mac & Cheese.  Seriously, this stuff was ah-mazing!  I fell in love with gnocchi when Jason and I went to Italy back in 2008.  I don't make it too often because, well, it's not the healthiest pasta option, but it sure is yummy.  This takes its yumminess to a whole new level!

I do think that there was a little too much cheese sauce - I used a cup of milk and a cup of cheese.  I think knocking both back by a quarter cup will be perfect, so that's how I'm going to write the recipe.  Also, you can use any cheese (or combo of cheese) that your heart desires (or that is sitting in your fridge!) - Gruyere would be really good in this!

Gnocchi Mac & Cheese
Serves 2-4

Ingredients:
1lb gnocchi
2 tbsp unsalted butter
2 garlic cloves, minced
2 tbsp flour
3/4 cup milk
1 tsp Dijon mustard
1/4 tsp Cayenne (optional)
S & P
1/2 cup Fontina cheese, grated
1/4 cup Smoked Gouda, grated
1/4 cup fresh Parmesan, grated

Directions:
1.  Preheat the oven to 375°, spray a 1 1/2 - 2 qt baking dish with cooking spray.  Prepare the gnocchi as directed on the package; drain and set aside.  In a medium saucepan, melt the butter and saute the garlic until fragrant, about 2-3 minutes.  Whisk in the flour and cook until well combined and mixture begins to turn a slight brown.  Slowly whisk in the milk, ensuring there are no lumps. 
 

2.  Once smooth, add in the Dijon, cayenne (if using) and salt and pepper to taste.  Bring to a low simmer and whisk occasionally until sauce begins to thicken.  Once thickened, add in the Fontina and Gouda, stirring until melted.  Add in the gnocchi and coat with the cheese sauce.

3.  Transfer the gnocchi to the prepared baking dish and top with grated Parmesan.  Bake for 25-30 minutes until bubbly.  Broil for an additional 5 minutes if you want a nice brown crust on top.  Allow to cool for 5-10 minutes.  Serve and enjoy!

Goulash

I never had Goulash growing up - it was a total foreign food to me.  But for Jason, it was a staple in his house.  So, when he asked for it for dinner years ago when we first started living together I was totally clueless.  When he bought this house, his mom gave him a recipe box full of different recipes that she and his grandmothers made while he was younger.  Thankfully, inside that box was a recipe for goulash.  Now I, of course, have changed it up a bit and made it my own, but now I stick to this recipe every time I make it.  It's become one of my favorites and it's nice because I can make a vegetarian version for myself and a meaty version for him.  And, it's one of the very few things I'll actually eat left over!

Goulash
Serves 2-4

His and hers.....or is it hers and his?

Ingredients:
1 cup uncooked elbow noodles (I like Ronzoni Smart Taste)
1 tsp evoo
1 cup diced celery
3/4 cup diced onion
1/2 cup diced red or green onion
1 roma tomato, diced
1/2 lb ground beef (I prefer to use lean for this)
or
1 1/2 cups veggie crumbles (I like Morningstar brand)
2 cups no salt added tomato sauce
Pepper
1/2 tbsp dried basil

Directions:
1. Cook elbow noodles in boiling water for 5 minutes (you want them al dente).  Drain and set aside.  Heat evoo in a large pan with a tight fitting lid and add in beef or veggie crumbles, basil, pepper, celery, onion and bell peppers.  Saute until beef is browned and veggies have begun to soften.  If using beef, drain any excess grease after meat has been browned and cooked through. 


2.  Add in tomato sauce, diced tomato and reserved noodles.  Cover and simmer for 10-15 minutes.  Enjoy! 

Lasagna Roll Ups

Lasagna was always one of my favorite dinners growing up. What's more comforting than pasta, sauce and lots of cheese!? This is a more grown-up version I guess. No meat (obviously) and lots of veggies wrapped up in individual noodles. I served it with my Pesto & Roasted Garlic Bread.

Lasagna Roll Ups
Serves 6-8

Ingredients:
1 box lasagna noodles (you'll need 14-16 noodles, but I always have lots that break)
1 tbsp grape seed or olive oil
1 red bell pepper, diced
1 small zucchini, diced
1/2 large onion, diced
2 garlic cloves, minced
1 1/2 tsp Italian seasoning
Salt and pepper to taste
10 oz frozen spinach, thawed and squeezed of excess water
15 oz part skim ricotta cheese
8 oz (2 cups) shredded part skim mozzarella, divided
2 oz (1/2 cup) grated fresh Parmesan, divided
24 oz pasta sauce (I like Classico Tomato and Basil)

Directions:
1. Preheat oven to 350. Coat the bottom of a large baking dish with pasta sauce; just enough to cover the bottom. Set aside. Heat oil over medium-high heat in large skillet and add peppers, zucchini, onions, garlic, Italian seasoning, salt and pepper. Sauté until veggies are softened. While veggies sauté, cook lasagna noodles according to package. Drain, rinse and set aside.

2. Add spinach to veggies breaking it up with your fingers as you add it in. Cook for 5 minutes and remove from heat. Add in ricotta, 1 cup mozzarella and 1/4 cup Parmesan. Mix well.

3. Lay lasagna noodles flat and fill with approximately 1/4 cup of veggie/cheese mixture. Smooth mixture out with the back of a spoon. Roll filled noodles up and place in prepared baking dish seam side down. Repeat with remaining noodles and filling.


4. Top the rolled lasagna noodles with the remaining sauce and cheese. Cover with foil and bake for 25-30 minutes. Remove foil and broil for 5 minutes or until cheese is brown and bubbly. Let cool for 5-10 minutes and enjoy!

Peanut Noodles

This is one of our favorites, but we haven't had it in forever!  I was so glad that Jason suggested it for dinner this week.  It's a fairly fast dish and has lots of veggies.  Redmond even ate some....okay, he didn't eat any of the veggies, but I'll take it!

Peanut Noodles
Serves 4

Ingredients:
8 oz whole wheat/grain pasta or Soba noodles (I like to use linguine)
2 tsp sesame oil
1/2 red bell pepper, cut in 1-2 inch chunks
1-2 bunches of green onions, all but 2 cut into 1 inch pieces; cut the other two into small pieces for garnish
3 oz carrots cut in 2 inch pieces
4 oz snow peas
1 stalk baby Bok Choy, chopped
2 garlic cloves, minced
1 tsp minced ginger (you can add more if you like ginger - I'm not a huge fan)
1/2 cup low sodium vegetable broth
3 tbsp natural peanut butter (creamy or chunky)
2 1/2 tbsp lite soy sauce
1 tbsp honey
Red pepper flakes (optional)
1 oz lightly salted peanuts, chopped

Directions:
1.  Cook noodles according to package; drain and set aside.  While noodles are cooking, heat a large, deep skillet over medium-high heat. Add the sesame oil and cook the vegetables, ginger and garlic until beginning to soften. Add noodles to vegetable mixture.


2.  In a small saucepan, combine the broth, peanut butter, soy sauce, honey and red pepper flakes and heat over medium heat.  Simmer, whisking frequently until mixture is well combined and has thickened.

3.  Pour the peanut butter sauce over the noodles and vegetables and mix well with tongs.  Serve with chopped nuts and scallions on top.  Enjoy!

Caprese Pasta

This is one of the easiest and fastest recipes ever!  The thing that takes the longest is cooking the pasta - seriously!  It's a great summer dish - it's satisfying, but not too heavy.

Caprese Pasta
Serves 4

Ingredients:
8 oz whole grain Rotini
1/4 cup evoo
4-5 garlic cloves, minced or grated
1 pint cherry or grape tomatoes, halved
8 oz fresh mozzarella (I like either the cherry or pearl sized)
1 handful fresh basil, chopped or torn
Balsamic Vinegar (optional)

Directions:
1.  Cook pasta, reserving 1-2 ladles of pasta water before draining.  Set aside.  In a deep skillet, heat olive oil over medium heat.  Once shimmering, add in garlic and tomatoes.  Cook until tomatoes begin to soften and break up, about 10 minutes.  Add the pasta, mix well and allow to cook for about 2 minutes.  Add any pasta water if needed.

2.  Add in the mozzarella, mix well and cook until mozzarella begins to melt.  Once the cheese begins to get gooey, add in the basil.  Mix together well and serve.  Drizzle with balsamic vinegar and sprinkle with additional basil if desired.  Enjoy!