I made these baked beans, but used vegetable stock and omitted the ham, as I had none on hand. I have to say they didn't meet my expectation, so after we ate them for a meal, I sorted the rest into 1-cup/freezer bag meal starters. Now I've been spending the rest of my month coming up with new ways to use the leftovers.
The first photo above is a meatless burrito, the second a curried bean pot with red peppers and spinach. Both were #testkitchen projects, and both passed the taste test with flying colours by one of my local sample tasters.
1 c. leftover baked beans, mashed
1 package veggie ground round
2/3 c. salsa (I used medium, but use your favorite)
1/2 tsp salt
1/2 tsp cumin
1 tsp chili powder
1/2 tsp chipotle powder
1/3-2/3 c. water (to personal preference)
Whole Grain Whole Wheat Wraps
Heat all ingredients together, mix well, and serve each with a large, whole grain whole wheat tortilla, a leaf of romaine lettuce, 2-3 sprigs of cilantro, and a sprinkling of cheddar.
My first son and I found them a little spicy, but my husband added a lot of hot sauce to bring the heat up to his preference. The cilantro made the flavours really "pop".
Let me know what you think!
Curried Bean Pot with Red Peppers and Spinach
2 tsp yellow curry powder
1 tsp savoury
1 tsp salt
1 tsp brown sugar
1/2 tsp paprika
1 tbsp cornstarch
1 can drained and rinsed chickpeas
1 c. leftover baked beans
1 c. canned diced tomatoes
1 c. diced mushrooms
1 c. diced or julienned sweet peppers (I used red)
2.5 c. baby spinach
1 onion, sliced
5 garlic cloves, sliced
1 tbsp olive oil
1 portion spice blend (see above)
3/4 c. water
2 tbsp fresh cilantro/serving
Heat the olive oil in skillet, and add onion. Cook until softened, then add garlic, mushrooms, peppers, and spinach. When softened, add the spice blend, and mix well. Add the tomatoes, and mix well. Add the water, 1/4 c. at a time, until you reach the consistency you like, then stir in the chickpeas and baked beans. Serve topped with chopped cilantro, or a sprig if you prefer.
I hope you enjoy this as much as we did! Let me know what you think!
This is my hands-down favorite way to eat green beans.
2 c. washed and snapped fresh green beans
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1 tbsp italian seasoning
1 tbsp dried onions
1 tbsp extra-virgin olive oil
Heat olive oil in skillet on stove, then add green beans. Mix well to cover evenly with oil. Add spices and dried onions. Continue cooking until they are bright green, tender-crisp, and tasty. Serve hot or cold.
Someone I know was heading to Legoland in Carlsbad, CA, for the last few days. I was jealous for about 5 minutes- and then I left the house. It was the most beautiful day here, and actually felt like summer. That being said, I didn't want a heavy, hot meal to heat up the house, so a vegetable stir fry with leftover (from the freezer) roasted chicken seemed like the perfect dinner. The secret to a great stir fry is to pre-cut everything, because once you turn on the pan it takes almost no time to cook.
1 yellow onion, sliced
3 carrots, sliced into sticks
1 celery stalk, sliced
1 cup snap peas
1 orange pepper, sliced
1 yellow pepper, sliced
4 garlic cloves, sliced
1 c. grape tomatoes
1/2 tsp ground ginger
1 tsp black sesame seeds
1 tbsp sesame oil
1 tbsp Cattle Boyz original bbq sauce
2 tbsp soy sauce
1 tbsp water
Heat a non-stick pan with the sesame oil. Add the sliced onions, and cook until softened. Add the carrots and garlic, and cook just a few minutes, until the garlic is softened. Add 1 tbsp of soy sauce, then the rest of the veges except for the tomatoes. Stir in the ginger, and mix well. Add the bbq sauce first, then the water. Mix well. Add the last tbsp of soy sauce and the tomatoes, and mix well. Add the sesame seeds, stir in, and remove from heat.
We're eating lower-carb this week, so I'm preparing a lot of vegetables with our meals. I love stir fried peppers, and adding mushrooms and onions ups the flavour component beautifully.
1/2 green pepper, seeded and sliced
1/2 yellow pepper, seeded and sliced
1 c. sliced white mushrooms
1 small yellow onion, thinly sliced
1 clove minced garlic
1/2 bunch green onions, chopped
1/2 tbsp olive oil
sea salt and black pepper, to taste
Add olive oil and heat in a large frying pan. I have a favorite skillet that's deep and non-stick. When the oil is hot, add the yellow onions. Cook, stirring ocassionally, until they are softening. Add the mushrooms, and do the same. Add the peppers and garlic. Stir until peppers are tender-crisp and brightly coloured, then immediately remove from heat.
Garnish with green onions.
Pictured with Parmesan Crusted Tilapia.
Edited on 9/20/14:
I made this for dinner tonight, but just used a red pepper, and omitted the green onions. The only thing I did a little differently for seasoning was add the garlic in with the onions and use a whole package of fresh mushrooms.The flavours were much more bright.. Here's a picture of it cooking:
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.