Handwritten Recipe: Black Bean and Quinoa Soup

I just celebrated a big birthday, and you all helped me out tremendously!  I (shamelessly) asked for you to send me handwritten recipes that I could work my way through in 2014.  I've got quite the stash going, though if you still wanted to send one my way I wouldn't protest.

Here's one that I tried today - black bean and quinoa soup - and I have to confess that it was a pretty stellar way to kick off the handwritten recipe project.  So, without further ado ...

 This recipe comes from a family friend who taught me in 2nd and 3rd grade!  She lives with her husband and four kids in South Carolina.  Thanks for the handwritten recipe, Becky!

1 tsp. olive oil
1 yellow onion, diced
4 cloves garlic, minced
1 c. fresh tomato
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1/2 c. quinoa
1 large carrot, cut into 1/4-inch pieces
2 bay leaves
4 c. vegetable broth
1 24-ounce can black beans
1/2 c. chopped cilantro

Saute onion in oil for about 5 minutes.  Add garlic and saute.  Stir in tomatoes.  Add cumin, oregano, and crushed red pepper.  Add quinoa, carrots, and bay leaves with 2 cups of the broth.  Boil 5 minutes. Add remaining broth and the black beans, bring to a boil then simmer 10 minutes.  Let sit for about 10 more minutes, remove bay leaves, and enjoy!

It was simple, delicious, and hearty!  I definitely be making this again.  As far as I can tell, it's vegan, which means it's also vegetarian.  Nice one to have up my sleeve if the need arises!

Sweet Potato and Black Bean Burritos

or shall I call them "boo-ritos"?

Sweet Potato and Black Bean Burritos

Serves 2

1 Tbsp. cumin
1 Tbsp. chili powder
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. salt
1/2 tsp. black pepper
1 medium sweet potato (about 1/2 lb), peeled and diced in 1/2" cubes

1- 1 1/2 c. cooked black beans (or 1 can black beans), drained

2 Tbsp. olive oil, divided

2 flour tortillas

Toppings: grated cheddar cheese, salsa verde, sour cream

Combine first six ingredients, then put HALF of it (about 2 tablespoons) in a ziploc plastic bag with the diced sweet potatoes. Seal the bag and shake to coat.

Heat 1 tablespoon oil in a skillet over medium-high heat.  Add seasoned sweet potatoes and cook, stirring frequently, for 8-10 minutes or until soft (add more oil if needed to prevent sticking or burning).  Remove from heat.

In a small saucepan over medium heat, stir together the black beans, the remaining seasoning mix, and the other 1 tablespoon of oil.  Cook, stirring frequently, until beans are heated through.

To assemble the burritos, divide the seasoned beans and seasoned sweet potatoes evenly between the tortillas.  Top with cheese, salsa, and sour cream.

Ya'll, some traditions start on purpose.  And others are accidental.  

Purposeful tradition, begun last night: the Mister and I decided that we wanted hang out in the yard and give out hot cider to trick-or-treaters.  So there was a fire in the fire pit, a crockpot full of apple cider, and a giant stack of 5-ounce paper cups awaiting the neighborhood kids (and parents).  Only one crowd of teenage girls who gave us the cold shoulder ... everyone else seemed to like the idea.  Once it started raining, though, it was time to ditch it and scramble inside.

Purposeful tradition, attempted last night: dressing up the sisters as a pair (at least as long as they'll let us have input on their costumes) ... Big Sis was a homemade cupcake (thrifty and last minute, yes!) and Little Sis was a baker (thanks to an easy raid of the costume box and kitchen toys).

The reason it was attempted and not achieved?
I couldn't get them in their costumes, awake, at the same time.
Little Sis is not so excited about things on her head (see below).

Big Sis decided she'd rather wear her pumpkin bead necklace and hiking shoes than be a cupcake.  Who can blame her?

Accidental tradition, begun last night: repurposing the discarded costume almost immediately.  You remember how I said that we had a fire in the fire pit?  Well, I had to start it myself (the Mister had to work a little late) and I did not spend the time I should have prepping the kindling.  I lit and re-lit that thing half a dozen times, before I settled on Big Sis's undesired paper-bag-turned-cupcake-liner costume sitting in her chair.  After a quick check with her, I shredded that puppy up.  That did the trick: we had a roaring fire within 10 minutes.  Strange, I know ... counter-cultural almost (I joked with one trick-or-treat parent about what I had done, and got a stare of horror in return).  But it was kinda fun!  And weird.  Can I just say it?  I burned my daughter's costume.  It was way more unimpressive than it sounds, but I think it could be a fun tradition.

Accidental tradition, begun last night: burritos.  BOO-ritos.  I made it because it's what we had around.  But they were delicious!  You can tone back on the spices if it's too much for you, but at least try the full amount of cumin.  Add in some oregano and/or crushed red pepper if you want to shake things up.  

I think I will make booritos every Halloween night, not because they're spooky in any way, but because I love a good pun (speaking of which, my brother passed this gem along to me yesterday.)

And now, your turn: what are your purposeful or accidental traditions?  Are they as weird as these?  Are you giving me a horrified look right now that I ignited a kid's costume in the name of ambience?

A few more bean favorites

I'm on a little bit of a bean kick.  So I thought I'd dredge up a few more recipes from the rhymes with smile archives that use beans.

If you haven't yet had the chance to learn how to cook dried beans, there's no time like the present ...

Black Bean Chili (uses black beans)
Kitchen Sink Nachos (uses black or pinto beans)
Southwest Pork in Black Bean Sauce (uses black beans)
Chipotle Lime Chicken (no, the recipe doesn't call for beans.  But I recall that the last time I prepared this dish, I dumped in a couple cups of cooked beans.  It works with the meal!)
Hunter's Minestrone (uses cannelloni beans)

Creamy Black Bean Quesadillas

Makes 4 quesadillas (serves 3-4)

4 oz. cream cheese (half a block)
1 c. cooked black beans
1/4 c. salsa (I used salsa verde, but tomato salsa would work too)
1/4-1/2 tsp. salt
1/2 tsp. ground cumin
dash chili powder
1 c. shredded cheese
4 flour tortillas
tomato slices

Combine cream cheese, black beans, salsa, and seasonings in a medium saucepan.  Cook over low heat, stirring often, until cheese melts and ingredients are combined.  Cool slightly.

Heat a skillet over medium-low heat for 5 minutes.  While it's heating up, divide the cream cheese mixture evenly among the tortillas.  Sprinkle 1/4 cup of cheese over each tortilla, then fold the tortilla in half.

Cook the quesadillas on the skillet for 1-2 minutes, or until cheese starts to melt and quesadilla starts to brown. Flip and continue cooking another 1-2 minutes.

Is it just me, or does that bottom quesadilla look like Virginia?
Just ever so slightly.
I might be a little homesick for the South.
Just ever so slightly.

Cool slightly before serving; cut into wedges and serve with sliced tomato.

Another recipe that uses beans!  I told you we ate a lot of beans.  They're just so stinkin' versatile, folks.  And to think that I used to hate beans just on the basis of their bean-ness.  Now, I like all beans but black eyed peas.  I've come a long way.

Guacamole and Black Bean Tacos

Makes 6 tacos (serves 2-3)

recipe adapted from Whole Living

guacamole and black bean tacos

6 corn tortillas, warmed

1 avocado

juice of 1/2 lime

1 Tbsp. chopped onion

1 Tbsp. chopped cilantro

1/4-1/2 tsp. ground cumin

1/2 tsp. salt

dash chili powder

1/2 - 3/4 c. black beans

Garnishes: shredded cheese, lettuce, sour cream

To make the guacamole, cut avocado in half and remove pit.  Mash the avocado in a small bowl with the lime juice, onion, cilantro, cumin, salt, and chili powder.  Adjust seasonings to taste.

Divide the guacamole evenly between the 6 tortillas.  Top each with about 2 tablespoons of black beans.  Sprinkle on cheese, and top with greens and a dollop of sour cream.

Meal preparation in the summer time means a few things to me: first, I do not want to spend lots of time inside preparing food, when I could be outside.  Second, I prefer short cooking methods that don't overheat my kitchen (or me).  This is where black beans and standard fridge staples really come through for us - many times for lunch or dinner we just stir together some quick ingredients and enjoy our simple meal!  I first saw this recipe on Pinterest and adjusted it slightly based on what I had on hand.  It was so good that I had to share it!  (oh, and given the fact that I just wrote a post about how to cook dried beans, I figured it'd be nice to share a few things to do with them).

How to Cook Dried Beans

My friends, here is the "quick" way to cook dried beans.  Hands-on time is about 5 minutes total.  Don't be intimidated!

Start with a 1-pound bag of dry beans:

Dump them in a pot:

Rinse in cold water, then pour out the water:

Pour in 8 cups of hot water, and bring to a boil.  Boil for 2 minutes:

Remove the pot of beans from heat, cover the beans, and let sit for an hour or so:

After one hour (or so), drain off cooking water from beans.  Add another 8 cups of water (hot or cold), bring it to a boil, then reduce heat to simmer.  Cook for 45-60 minutes.  If water boils down to the level of the beans, just add more.  Cook until beans are tender.

Now, your beans are recipe-ready!  You may need to add salt, since dried beans are not salted the way that canned beans are.  Just adjust to taste!

One pound of dry beans yields between 5 1/2 and 6 cups of beans, which is about the equivalent of 4 15-ounce cans of beans.  For families like mine who eat lots of varieties of beans, we save over $100 per year by cooking with dried beans instead of canned!

You can cook up one bag of beans a week and eat them in different recipes throughout the week.  They're great finger foods for babies, good snacks for toddlers, delicious in soups and salads, and versatile in place of meat.

Yay, beans!

Frugal Homemade Meals

We all get there ... those few days at the end of a month before the paycheck comes in, when there are still a few dinners or breakfasts that need to be made based on slim pantry or freezer staples.  You never have that problem?  Just me?  Well.  Alright then.  Just me.
For my own benefit then, I've compiled a list of a few budget-friendly, easy, homemade meals that make appearances in the last few days of every month.
You'll see there are a lot of bean dishes.  If you don't like beans, you're outta luck.  I have nothing for you.

Breakfasts:
Whole wheat muffins
Baked Oatmeal
Scones with dried fruit
Dutch Baby Pancakes

Light Dinners and sides:
Falafel
Spanish Tortilla (Potato Omelet)
Favorite Nachos
Spicy Sweet Potatoes
Front Porch Salad

Soups:
Tortilla Soup
Black Bean Chili
Easy Tomato Soup
Curried Squash Soup

What are your end-of-the-month frugal meals?

Meal Plans (and then something even better)

10 more days of meal plans:

10/1 - Breakfast for dinner: pancakes, bacon, hash browns, scrambled eggs
10/2 - crock-pot chili (not completely decided on the recipe yet, but probably one similar to this) with grilled cheese sandwiches
10/3 - tortellini pasta with spinach, chicken, and alfredo sauce
10/4 - leftovers
10/5 - pepperoni pizza or calzone with french fries and lettuce salad
10/6 - kebabs on the grill
10/7 - snacks (this is the night we get together with folks from church)
10/8 - crock-pot pork roast with oven-roasted vegetables and lettuce salad
10/9 - Mexican enchiladas (tweaking this recipe)
10/10 - sausage and wild rice casserole

One tiny thing I've added in is a "leftovers" night.  If I'm making casseroles and soups that serve 6-8, there's always plenty for at least an extra dinner.

Since a lot of my recipes tend to have the same kind of ingredients in them, I try to save myself some time by prepping large quantities at once so I can pull them out of the fridge later.  For example, this week I will cook up a pound of dry beans to use in chili and then in the enchiladas (also, the kiddo loves beans for snacks).  I'll make a couple loaves of bread (in the bread machine, of course) for grilled cheese and breakfast toast, and when I chop up veggies for kebabs I'll chop a little extra to roast a couple of days later.

Both the chili (on 10/2) and the casserole (on 10/10) have sausage, so I may try to prepare the casserole a few days early and stick it in the freezer.

And now, for something even better than a ten-day meal plan: this sweet girl!  She's 21 months old today, and is into hairbows (she calls them "he-bows"), books ("Mommy read" and "Daddy read" rarely gets a "no" around here), and playing games involving giggles.  She's practicing the stink-eye when she doesn't get her way (which makes standing firm on discipline rather difficult) and loves giving the dog his treat after a walk.  What a fun kid!

We can't get enough of this face.

Crockpot Burrito Roast

Easy Burritos - from Southern Living, February 2004

1 large onion, sliced into rings
1 (3-4 lb) sirloin beef roast
1/2 c. water
2 (1.25 oz) envelopes taco seasoning mix, divided (or 4 Tbsp. homemade fajita seasoning mix, divided)
flour tortillas

Place onion in a crock pot; add roast and 1/2 cup water.  Sprinkle 1 package (or 2 Tbsp) seasoning mix over top of roast.
Cover and cook on high 5 hours (this is what the original recipe says.  What I did instead is cook it on high for 3 hours, and then cook it on low for another 11 hours - which was overnight + church).  Remove roast, and shred with 2 forks.  Return to slow cooker, and stir in remaining taco seasoning mix.  Cover and cook on high 30 more minutes or until boiling.

To serve, spoon seasoned roast evenly down center of flour tortillas.  Top with tomatoes, onions, lettuce, salsa, sour cream, and/or cheese.

This has been a special weekend for our family - the baptism of our sweet daughter.  We celebrated today with our loving family and friends - both at church, and at a luncheon afterwards where we had burritos.  You might be thinking "Hm.  Burritos for Sunday Lunch?  Never."  Well, I happen to know that tex-mex is always a favorite for our families/friends, and that it was the one kind of food I could prepare 100% ahead, so I wouldn't be rushing about the kitchen while I should be enjoying fellowship instead.

I diced all my veggies on Friday (tomatoes, peppers, onions, and lettuce), bought shredded cheese so I wouldn't have to bother with that, and cooked giant batches of seasoned rice and black beans.  On Saturday, I prepared the roast.  Sunday morning, I put the rice and beans in the oven to warm during church, and the roast stayed hot in the crock-pot.  Besides pulling out the sour cream, cheese, and guacamole from the fridge, it was all done.  Amazing.

And now, some pictures.

Our sweetheart

Thanks for being here, grandparents!

maybe my favorite picture from the whole day

she passed out in the nursery afterwards ... she's NEVER done that before!

Revisiting Oldies - Southwest Pork in Black Bean Sauce

I'm feeling a little nostalgic - family vacation in a location that has seen bits and pieces of my family for about 30 years will do that to me.  We've fit in everything from breakfast in bed to ukulele songs, and it's been a fun new twist on nostalgia.

Everyone's taken a different night to prepare dinner for the rest of the group - so I pulled out a favorite that I posted when I first started blogging, that I still love to make when I need food for a crowd.  Southwest Pork in Black Bean Sauce is tasty, easy, and makes enough for leftovers (very important when you're considering the company).

I've made this with chicken or steak instead of pork, and I've adjusted the amounts of corn, tomatoes, and black beans depending on what I have on hand.  It's a very forgiving, flexible recipe.

So, here goes - SWPiBBS (or, Southwest Pork in Black Bean Sauce)
1 to 1 1/2 lb boneless pork loin chops
1 Tbsp. ground cumin
1 tsp. ground chili pepper
1 tsp. garlic salt
1 tsp. paprika
2 (10-oz) cans mild diced tomatoes with green chilies (I use Rotel or store brand equivalent)
1 (15-oz) can black beans, rinsed and drained
1 (8-oz) can whole kernel corn, drained
1 Tbsp. oil
1 small red onion, chopped
2 cups cooked rice
Garnish: grated cheese, chopped fresh cilantro, lime wedges, sour cream, chopped avocado or guacamole, flour tortillas

Cut pork into 1/2 inch cubes.  Combine cumin, chili pepper, garlic salt, and paprika in a large ziploc bag or bowl with lid.  Remove 2 tsp. cumin mixture and reserve.  Add pork to bag or blow, seal, and shake to coat.  Set meat aside.
Stir together reserved cumin mixture, diced tomatoes, black beans, and corn in a large bowl.  Heat oil in a large skillet over medium-high heat.  Add pork and red onion, and saute 6-8 minutes or until pork is browned.  Stir in tomato mixture, bring to a boil, and stir in the cooked rice.  Cover and remove from heat.  Let stand 5 minutes.  Sprinkle with grated cheese and cilantro before serving OR spoon mixture into flour tortillas and have each person garnish as desired.

Southwest Pork in Black Bean Sauce + 14 Tubes of Chapstick = Amazing Christmas

Makes 6 servings 
Prep: 15 minutes, 
Cook: 15 minutes, 
Stand: 5 minutes 
For a less spicier dish, substitute a can of regular diced tomatoes for the mild diced tomatoes with green chilies. 


1 to 1 1/2 lbs. boneless pork loin chops 
1 Tbsp. ground cumin 
1 tsp. ground chili pepper 
1 tsp. garlic salt 
1 tsp. paprika 
1 (10-oz) cans mild diced tomatoes with green chilies 
1 (15-oz) can black beans, rinsed and drained 
1 (8-oz) can whole kernel corn, drained 
1 Tbsp. vegetable oil 
1 small red onion, chopped 
1 c. uncooked instant rice (or 1 c. leftover cooked rice) 
 Garnish: 1 c. grated cheddar cheese 
2 Tbsp. chopped fresh cilantro 
Flour tortillas 
lime wedges 


 Cut pork into 1/2 inch cubes. Combine cumin, chili pepper, garlic salt, and paprika in large zip-top plastic bag. Remove 2 tsp. cumin mixture and reserve. Add pork to bag, seal, and shake to coat. Set aside. 
Stir together reserved cumin mixture, diced tomatoes, black beans, and corn in a large bowl. Heat oil in a large skillet over medium-high heat. Add pork and red onion, and saute 6-8 minutes or until pork is browned. Stir in tomato mixture, bring to a boil, and stir in rice. 
Cover and remove from heat. Let stand 5 minutes. Sprinkle with grated cheese and cilantro; serve in flour tortillas or over corn tortilla chips. 


 My sister-in-law Ashley made this recipe for our family get-together over Christmas. She and my brother hosted the whole family in their new house, and served up some amazing food too. She had made this a couple of days before we arrived, and we finished it up ... it has a subtle spice that just builds on itself as you continue eating. I cooled it down by topping it with plain yogurt, but sour cream or guacamole would do the same thing. I think it would be interesting to try this with chicken, too. This was an interesting Christmas on both sides of the family. With my side of the family, we picked names and exchanged gifts based on the theme "Books and Music." My younger brother and I unknowingly picked each other, and being the geniuses that we are, we both bought the same book for the other. I was glad we have the same tastes, because I secretly wanted to keep the book I had bought for him. What is this book, you ask? Well, at the risk of scaring you away from my blog forever, the title of the book is What's Your Poo Telling You? by Josh Richman and Anish Sheth, M.D. I'll go ahead and tell you that you need to read it. After we exchanged all our books and music, we sat around, silently reading, and totally not interacting with each other at all. Who says you can't have fun and be reclusive at the same time? On Christmas Eve we traveled to North Carolina to spend a few days with my husband's family. The theme for this side of the family was "homemade" - and it turned out to be the best Christmas we've ever shared, in my opinion. The gift-opening lasted TWO HOURS because we spent so much time explaining the gifts and where the ideas had come from. My husband and I ended up with homemade cheese, ciabatta bread, lavender bath salts, a Swedish game called Kubb (rhymes with "tube"), an amazing scrapbook of a trip we took with our sister-in-law to Costa Rica, engraved walking sticks, and homemade shaving cream. On a final note: Santa was very thoughtful this Christmas - he put 14 tubes of chapstick in my stocking. Here's to hoping they last until Christmas 2009 ...

Black Bean Chili: Reasonable, Seasonable

This recipe is from the November 2007 issue of Southern Living. I made it the other day, actually following the recipe ingredient by ingredient (something I rarely do, since I think that recipes are more like suggestions than requirements). I was so pleased, and will probably make this "my" chili recipe from here on out ... 
3 15-oz. cans black beans 
1 large sweet onion, chopped 
1 lb. ground beef 
4 tsp. chili powder 
1 tsp. ground cumin 
1/2 tsp. salt 
1 14-oz. can chicken broth 
2 14.5-oz. cans petite diced tomatoes with jalapeños
Toppings: sour cream, shredded Cheddar cheese, lime wedges, sliced jalapeño peppers, chopped fresh cilantro, chopped tomatoes, corn chips 
Rinse and drain 2 cans black beans. (Do not drain the third can.) 
Sauté chopped onion and ground beef in a large pot over medium heat 10 minutes or until meat is no longer pink. Stir in chili powder and next 3 ingredients; sauté 1 minute. 
Stir in drained and undrained beans, chicken broth, and diced tomatoes. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve chili with desired toppings.

We had this chili last week after coming home from watching the town Christmas parade. I made it beforehand, and let it simmer on low heat for the hour or so we were at the parade. It was a fantastic way to end up the evening!

7 Parade Highlights

1. Seeing at least 5 Sweet Junior Miss Little Precious Snowball Queen Something-or-Others
2. Picking up candy (nothing says "safety" like seeing the fireman toss candy from his window into the turning lane of Main Street so the kids can scramble to be the first one into the road)
3. The Jeep Club section of the parade (not because I'm particularly fond of Jeeps ... I was just surprised by the fact that people who own Jeeps like to get together with other people who own Jeeps so that they can talk about their Jeeps, drive their Jeeps, and parade their Jeeps. Maybe I should join a Corolla club ...)
4. The roller skaters who slowed down the parade because they couldn't make it up the hill
5. Our friend stepping in horse poop on the walk back home (it was not a highlight because it happened to him, but instead because it brings to light the absurdity of watching for horse poop on a downtown road)
6. The church bus converted into the Polar Express, complete with the bell on top (we decided that the lucky one who got to ring the bell must've been the pastor's kid.)
7. Rescuing the glow-stick that fell off of some boy scout's uniform ... I ran out into the parade, dodging candy like missiles, picked up the light, and handed it to the scout leader in the truck bed. Go me.
Oh, and I lied about following the recipe ingredient for ingredient (I realized this as I typed up the recipe.) Having unwittingly begun chili before realizing I didn't have the exact ingredients, I have to confess these substitutions: Paprika instead of chili powder (ground-up sweet peppers instead of ground-up hot peppers); I made chicken broth with bullion cubes instead of using a can of it; and I used regular diced tomatoes instead of "petite diced tomatoes with jalapenos." Now, I'm glad I confessed that, because I was starting to worry about my impending recipe legalism.