Baked Navy Beans
3 cups dried navy beans
9 cups water
3 tsp. Salt
½ cup chopped onion
½ pound bacon, cut into small pieces
¼ cup molasses
1 cup ketchup
½ cup packed brown sugar
2 tsp. Dry mustard
Wash and sort beans. Combine beans, water, salt, onion, and bacon in slow cooker. Cook on low about 13 hours or until the beans are tender. Drain beans, saving 2 cups liquid. Return beans to slow cooker and add molasses, ketchup, brown sugar, dry mustard, and 2 cups cooking liquid. Cook on low 3-4 hours.
Mexican Hotdish
1 lb. Lean ground beef
1 med. Onion, chopped
1 can tomato soup
¼ tsp salt
1 can kidney beans
1 ½ cups coarsely crushed corn chips
shredded lettuce and sour cream
Heat oven to 350. Brown ground beef and onion, drain. Add soup, salt, kidney beans to ground beef. Simmer a few minutes to blend flavors. Spread half the mixture in a 9x9 pan. Add half the crushed corn chips, then the remaining beef mixture and top with remaining crushed corn chips. Bake for 30 minutes. Serve with lettuce and sour cream.
Best Bean Hotdish
3 cups dry beans (use a mix like pinto, navy, kidney beans, and/or northern beans)
1 lb. Ground beef
2 –3 strips of bacon, cut up
¼ cup chopped onion
¼ cup brown sugar
½ cup ketchup
1 tbsp. Prepared mustard
3 tbsp. Molasses
½ cup barbecue sauce
Soak beans and discard soaking water. Cover beans with fresh water and cook until tender, about 1 ½ hours. Drain. Heat over to 350. Brown bacon and crumble; set aside. Brown ground beef and onion, drain. Combine beef, beans, brown sugar, ketchup, mustard, molasses, and barbecue sauce in a large casserole or dutch oven. Bake for one hour in the oven or 6-8 hours in a slow cooker.
Hamburger Vegetable Lentil soup
1 lb. Lean ground beef
4 cups water
1 cup lentils
1 cup diced carrots
1 cup diced cabbage
1 cup chopped celery
½ cup chopped onion
1 tsp. Salt
1 tsp. Pepper
1 bay leaf
1 can (48oz.) tomato juice
Brown ground beef and drain off fat. Add water and bring to a boil. Add all other ingredients, except the tomato juice. Bring to a boil, reduce heat and simmer 1 ½ hours. Remove bay leaf. Add tomato juice and simmer another 10 minutes.
WOW~ Thanks for all of the awesome recipe ideas! I can't wait to try some of them out. I have one more to add. It is the birthday cake recipe we use at school. I have no idea where the recipe originally came from. This cake is my absolute favorite! Whenever we have a birthday, I scarf up all of the leftovers!
Three Rivers Waldorf School Happy Birthday Cake!
1 cup oil
1 cup maple syrup
1 2/3 cups apple sauce
4 tsp cinnamon
Pasty topping
12/3 cups unbleached flour (can use ½ or all whole wheat ~ also I often add a few tbsp wheat germ)
1T sugar
1/2 t salt
1/2 t baking powder
1 stick (8T) butter
4-5 T ice-cold water
Combine the flour, sugar, salt, powder. Cut in the butter (with a pastry cutter or fork) until it resembles fine crumbs. Add water 1T at a time until the dough holds together. Knead 2-3 times and then wrap in plastic wrap and refrigerate 1hour.
Filling
Preheat oven to 400F
2-3 potatoes cut into 1/2" dice
2 carots cut into dice
1 cups frozen corn
1 cups frozen peas
1 cup chickpeas (I use frozen that I’ve cooked in big batches in the pressure cooker ~ if using canned you can add then when you mix the sauce with the veggies)
Boil these veggies for 5 min in a large pot of water to soften~ then strain and place in a large bowl.
In a frying pan melt
11/2 T veg oil over medium heat.
Add
1 large onion finely chopped
1 stalk celery finely chopped
add any chopped herbs fresh/dried at this point ~I like to use dill
cook stirring often, until onion is soft (8-9min)
Stir in 1T butter
and 1/4 cup unbleached flour
cook over low heat stirring 1 minute.
Stir in
11/2 cups veggie broth ( I use reconstituted powder from the heath food store)
Increase heat to medium. Cook, stirring until thickens. (2min.)
Stir in 1 cup soy/cows milk
Cook stirring constantly until thickened(2 min)
Pour sauce over pre-cooked veggies & chickpeas in bowl and stir to mix.
Transfer to a pie plate. Let cool 15min. Then take out the pastry and roll out into a circle slightly larger than the pie plate. Tuck edges of pasty inside edge of pan~poke steam bents into crust or use small cookie cutters to cut out kid-friendly shapes Bake 50-60min.
Sweet potato lentil burritos
1/2cup lentils *cooked in 1 1/3c water ~ or leftovers
1 large sweet potato steamed & mashed
sauté in veg oil ~ 1 small chopped onion
few cloves garlic
add cumin (tsp) and chili powder (tsp)
mix together lentils, sweet potato, onion mix with
~3/4cup chopped toasted walnut (toast in a dry fry pan until fragrant)
~3/4cup canned stewed tomatos
½ cup grated cheese (mild jack, cheddar or mozzarella
using 6-8 tortillas wrap a portion of mix into each ~ lay seam side down in a baking dish ~ sprinkle tops with a bit more shredded cheese and bake 15-20min
Oatmeal nut burgers
Freezes very well!
This is the basic recipe ~ I often change the nuts (add chopped slivered almonds, sunflower seeds, sesame seeds, pecans, etc)
Also I often add either mashed chickpeas or mashed tofu.
This recipe makes a HUGE amount ~ I usually make half the recipe and still freeze half for two meals for 2..
Put the following into a saucepan & bring to a boil
~ 4cups water
~½ cup soy/braggs
~1/3 cup vegetable oil
~ 1 cup finely chopped walnuts (or other nuts/seeds)
~ ¼ cup nutritional yeast
~ 2 tsp granulated garlic powder
~ tbsp dried basil
~ 2 tsp onion powder
~ any grated veggies ~ I usually use 1 medium grated carrot
stir in 4 cups chopped (in food processor) rolled oats
stir in any other extras mashed beans, tofu, etc
remove from heat ~ set aside to cool
shape into patties and bake 350 15min on each side ~ or grill a few min on each side
Tofu noodle soup
Quick & easy ~ great serve with biscuits or foccacia.
Sauté 1 chopped onion, stalk of chopped celery, a few cloves chopped garlic in safflower/other veg oil
Add 1-2 chopped carrots ~ sauté
Add 5-6cups veggie broth (I use reconstituted organic boullion cubes)
Bring to a boil and add noodles (thin whole wheat spaghetti broken into small pieces is great ~ or other fun shaped pasta)
Simmer 8-10min
Add cubed tofu ~ I use pre-frozen & thawed tofu pressed to remove some water ½ to 1 package depending on the amount of soup
Add ½-1 cup semi-thawed frozen (or fresh) green peas
Optional ~ chopped fresh herbs ~ dill & parsley are great!
Bean & pasta soup
Sauté 5-10 min in vegetable oil
3 chopped leeks~ whites (or 2 fine chopped onions)
4 cloves chopped garlic
2 sliced carrots
in pot put 14oz can stewed tomatoes and 4 cans water
2 cubed potatoes
bring to a boil & add ½ cup small pasta
simmer until potatoes are tender
add tsp paprika
14oz can beans in tomato sauce
simmer 5-10min more ~ serve
Refried beans
This is an approximate recipe ~ I cook big pots of beans in the pressure cooker & freeze in 1-2cup servings
In a frying pan sauté 1-2 medium onions in vegetable oil
Add 1 green/red pepper finely chopped
4 cloves garlic minced
tbsp chili powder
2 tsp cumin
2 tsp cumin
a pinch of salt
add 1-2 tbsp butter ~ let melt then add cooked/canned (one large can) beans ~ allow to warm slightly and then mash with a potato masher ~ make sure to include some of the bean liquid or a bit of water
allow to cook over medium heat while preparing the tortillas ~
For a complete meal I make tortillas, refried beans, a pot of brown rice and serve with shredded cheese, chopped fresh tomatoes or salsa and occasionally sour cream & chopped fresh cilantro. YUM!
Tortillas (makes 8 ~ increase portions as needed)
The key to making great tortilla dough is to use warm water to mix the flour
For flour tortillas use 1 part (1 cup) unbleached white to 1 (1 cup) part whole wheat ~ slowly add 1 part (1 cup) warm water ~ mix until combined and let sit 15min covered with a damp cloth (or plastic wrap) ~ cut into 8 pieces and while rolling out tortillas keep remaining pieces covered so they won’t dry out…
For corn tortillas use 1 part masa flour, 1 part unbleached white or whole wheat flour to 1 part water
I don’t have any advice about rolling them out other than to practice! Make sure your rolling surface & rolling pin are covered in a thin layer of flour
~ cook in a dry frying pan over medium-high heat ~ 30-60second on each side ~ they will puff up when flipped and need less time on the second side ~
__________________
~ amy ~
Mommy to Samuel
You must be the change you wish to see in the world.
Mohandas Gandhi
1 cup lentils
1 carrot, finely chopped
Tbs olive oil
2 large onions, finely chopped
½ tsp thyme
1 bunch spinach OR 10 oz pkg frozen spinach, thawed
1 tsp salt, plus 2 Tbs salt (for pasta water)
1 lb small pasta shells
½ cup minced fresh parsley (optional)
Cook lentils in 1 quart water with carrots for 15-20 minutes until lentils are almost tender. Drain but reserve cooking water. Meanwhile, sauté onions and thyme for 10-12 minutes until onions are golden brown. Add lentils to onions along with 1 cup of lentil broth. Squeeze excess moisture from (frozen) spinach and add. Add salt. Simmer over low heat while pasta cooks. Add 2 Tbs salt to pasta water. Cook til shells are al dente. Drain pasta then add to lentil sauce. Toss well. Add more lentil broth if it seems to dry. Add parsley (if using) and mix.
Lentil Curry with Potatoes, Carrots, Spinach, and Chickpeas
1-2 Tbs olive oil
2 large or 3 medium onions, cut in ½ lengthwise and thinly sliced
6 garlic cloves, minced
2 serrano or jalapeno peppers, finely minced
1 Tbs ginger, finely chopped
2 tsp coriander
11/2 tsp cardamom
1 tsp cumin
1 tsp turmeric
1 tsp paprika
1 tsp salt
½ tsp pepper
1 quart water
1 cup red or brown lentils, picked over and rinsed
2 large baking potatoes, peeled & cut into ½ inch chunks
4 large carrots, peeled & cut into ½ inch rounds
1 lb spinach OR 10 oz pkg frozen spinach, thawed
½ cup cooked chickpeas
Saute onions for 10-15 minutes. Add garlic, chilies, ginger, and spices. Saute for 3 minutes. Add water and lentils. Bring to boil, then lower heat and simmer 10 minutes. Add potatoes and carrots. Cook 15-20 minutes (til potatoes are tender). Add spinach and chickpeas, and simmer 5 minutes longer. Serve with rice.
Curried Mushrooms, Potatoes, & Peas
2 Tbs olive oil
1 medium onion, cut in ½ lengthwise & finely sliced
4 garlic cloves, minced
1 tsp ginger, minced
2 Tbs finely chopped cilantro
1 tsp turmeric
¼-1/2 tsp cayenne
1 lb white mushrooms, washed & cut in half
1 lb small red potatoes, washed & quartered
1 cup fresh or frozen peas
½ cup water
1 ½ tsp salt
1 tsp garam masala
Saute onion for 5 minutes. Add garlic, ginger, and cilantro and cook for 3 minutes. Add turmeric and cayenne. Cook another minute. Add mushrooms, potatoes, and fresh peas along with water and salt. Stir well, cover, and cook on low for 15 minutes. Add garam masala (and frozen peas, if using). Stir well, cover, and cook for another 15 minutes, until potatoes are completely tender. Serve with rice.
Chili Con Tempeh
2 Tbs olive oil
8 oz (1 pkg) tempeh, cut into 1 inch pieces
1 large onion, coarsely chopped
4 garlic cloves, minced
6 large mushroom, thinly sliced
2 Tbs mild New Mexico chili powder
2 Tbs ancho chili powder
1 tsp cumin
1 cup chopped canned, drained tomatoes
3 carrots, cut into ½ inch rounds
2 celery ribs, cut into ½ inch rounds
3 cups veggie broth or water
2-3 cup cooked kidney beans
¼ cup bulgur
salt and cayenne, to taste
Saute tempeh in 1 Tbs oil til lightly browned. Remove to a towel and set aside. In 1 Tbs oil, sauté onion and garlic for 5 minutes, til onion is soft. Add mushrooms and cook 3 minutes. Add chili powders and cumin; sauté 3 minutes. Add veggies, broth, beans, bulgur, and tempeh. Bring to boil; reduce heat to a simmer, and cook 20-25 minutes, til chili has thickened. Add salt and cayenne. Serve over rice.
Chickpea & Rice Salad
2 Tbs oil
2 cloves garlic, minced
1 inch fresh ginger, peeled & chopped
1 ¼ lb mushrooms, halved
1 cup peas
¼ cup water
1 tomato, diced
½ tsp cumin
½ tsp coriander
¼-1/2 tsp cayenne
¼ tsp garam masala
½ tsp salt
Heat oil and add the garlic and ginger. Saute for 1 minute. Add mushrooms, peas, and water, and bring to simmer. Cover and cook on med-low for 10 minutes, til veggies are tender. Stir in tomato and spices. Simmer 5 minutes to blend the flavors. Serve with rice or Indian bread.
Spicy Cabbage with Peas & Tomatoes
2 Tbs oil
2 onions, thinly sliced
1 inch fresh ginger, peeled & chopped
1 head of cabbage, shredded
1 cup peas
2 tomatoes, diced
¼-1/2 tsp cayenne
½ tsp coriander
½ tsp cumin
½ tsp salt
Heat oil. Add onions and sauté until soft. Stir in ginger, cabbage, peas, and tomatoes, and simmer, covered, over low heat for 10-12 minutes, until the cabbage is limp. Add cayenne, coriander, cumin, and salt, and simmer for 5 more minutes. Serve with rice
Kidney Beans with Vegetables
2 Tbs oil
3 onions, thinly sliced
2 cloves garlic, minced
2 carrots, thinly sliced
2 green peppers, thinly sliced
3 cups kidney beans
¼-1/2 tsp cayenne
1 Tbs lemon or lime juice
½ cup tomato sauce
2 tomatoes, chopped
½-3/4 tsp salt
Heat oil. Add onions and garlic, and sauté for 2 minutes. Add carrots and bell peppers, and sauté for 5 minutes more til veggies are tender. Add beans, cayenne, lime juice, tomato sauce, tomatoes, and salt. Saute over medium-low heat for 5 minutes. Serve with rice or rotis.
Rice Pilaf with Yellow Split Peas, Corn & Peas
1 cup yellow split peas (or red lentils)
1 ½ cups basmati rice (or brown)
1 cup peas
½ cup corn
2 Tbs oil
2 onions, peeled, halved & thinly sliced
2 garlic cloves, minced
½ tsp salt
¼-1/2 tsp cayenne
½ tsp coriander
½ tsp garam masala
½ cup fresh cilantro, chopped
Cook lentils and rice. Heat oil. Saute onions and garlic until onions are golden. Add peas, corn and spices. Cook several minutes more, to allow flavors to blend. Add rice, lentils, and cilantro.
Rajma Curry
Kidney Beans (2 to 3 cups)
Chopped Ginger and garlic - to taste
Chopped Onion - 1 medium sized
Chopped Tomatoes - 1 Large
Chopped Green chillies (peppers) - 3 pcs
Chopped Cilantro - 1 tsp
Ghee (Clarified butter ) - 2 tsps (you can also substitute with butter)
Garam Masala - 1.5 tsp (you can get it in indian stores or in the indian section of some supermarkets, i like the brands badshah, everest or rajwadi, but almost all the brands are good)
Salt - to taste
Soak, and cook the beans.
Heat the butter or ghee in a pan, add the onions, and fry till golden brown. Add ginger and garlic, and stir fry for a couple of minutes. Add hte green chilies, garam masala, tomatoes and cook till the ghee or butter leaves the masala. Add the kidney beans with the water and simmer for 10 to 15 minutes, garnish with coriander and serve hot. This can be eaten on rice or rotis. I even eat it with storemade tortillas or pita bread.
This is the most wonderful tasting soup. very flavorful, not 'hot'. It is east african...but it really tastes indian. No beans. Very few ingredients-but lots of spices. Both sweet potatoes and peas have lots of protein in them. Not expensive-you can buy small amounts of the spices in bulk.
EAST AFRICAN SWEET PEA SOUP
2 cups chopped onions
1 tsp minced garlic
1Tbsp vegetable oil
1/2 tsp grated fresh peeled ginger root
1 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne or other ground dried chilies(you can omit this-but this is a very small amount)
1tsp ground corriander
1 tsp ground cumin
1/4 tsp gound cardamom
1/8 tsp ground cloves
1/4 tsp ground cinnamon
1tsp tumeric
2 tomatoes chopped (or canned is fine)
1 sweet potato diced (about two cups)
3 1/2 cups water
3 cups fresh peas (or one pound frozen)
Saute onions until translucent-5-10 mins. Mix ginger, salt and all other spices including garlic and saute for a couple of minutes with the onion, stirring often. Add tomatoes and sweet potato. Stir well. Add 1 1/2 cups water to deglaze pot-stir to dissolve spices. Bring to boil. Reduce heat and simmer, covered, for 5 minutes. Add two cups of the peas and simmer covered for another ten minutes, or until sweet potato and peas are tender.
Remove soup from heat and add remaining 2 cups of water. Puree the soup in a blender or food processor until smooth. Return to pot. Add remaining cup of peas and gently reheat.
There you go. This is a hit with everyone I give it too. It really is a meal in itself with some bread-or flatbread. Can also add salad. Freezes very well.
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" Success is the sum of small efforts, repeated day in and day out" Robert Collier
Bake 50-60min. 
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