Food From Home

Cooking at home for fun, health and frugality!

Beans: Ham & Bean Soup, Tomato Bean Salad

I have two bean recipes to share today.

The first is a great simple salad with tomatoes, red onion, and chickpeas. This is great for summer potlucks and using tomatoes from the garden.  The recipe comes from the Taste of Home magazine years ago. http://www.tasteofhome.com/recipes/cathy-s-tomato-bean-salad

Tomato Bean Salad

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

4 large ripe tomatoes, sliced thick

1 cup thinly sliced red onion

1 can (6 ounces) medium pitted ripe olives, drained and halved

1/2 cup olive oil

5 to 6 large fresh basil leaves, snipped or 1 tablespoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon pepper

Salt to taste

1/8 teaspoon garlic powder

Combine all ingredients in a large bowl. Chill 3 hours or overnight. Serve cold.

When I make this salad I just chop the onion and cut the tomato smaller instead of having big slices. You can do whatever you prefer. Today I used kalamati olives. We had this for lunch today accompanying chicken breast.

My second bean recipe is for the slow cooker. I combined 2 recipes. They are both good as they are but I think they are better together. The slow cooker is great for beans and great for not heating up your kitchen on a warm day.

http://www.food.com/recipe/crock-pot-ham-and-beans-96347

http://www.budgetbytes.com/2013/09/slow-cooker-white-bean-soup/

Slow Cooker Ham And Bean Soup

1 lb dry white beans (Great Northern or Navy)

3-4 cloves garlic, minced

1 onion, chopped

1/2 lb carrots, chopped

4 stalks celery, chopped

1 lb cubed ham

1 bay leaf

1 tsp dry rosemary

1/2 tsp dry thyme

1/2 tsp paprika

1 T parsley, chopped

1/4 tsp ground cloves

1/2 tsp paprika

1 to 1 1/2 tsp salt

5-6 cups water

Rinse and soak beans overnight. Drain.

Put beans and other ingredients in slow cooker.  Add enough water to cover- about 6 cups. Cook on low 8 hours or until the beans are tender. Mash some beans to thicken soup if you like.

If you want to use already cooked/canned beans- increase the amount of beans. Add enough water to cover. Drain and rinse canned beans before using.

1 pound dried beans = about 7 cups cooked beans

Use 4  (15 oz) cans of beans to equal 1 lb of dry beans

 

 

 

 

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Slow Cooker Chicken And Dumplings

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Morning: It is 50°F and rainy this morning. Our kitty spent several minutes sulking because I closed the window that Hagbard had opened for her before leaving for work. She wasn’t even in the room until I went to close it. It’s like shutting off the tv when someone is snoring their head off and they wake up protesting that they were watching that. Whatever. I’m cold so the cat can just get over it.
A cool day seems right for chicken and dumplings and a perfect time to bust out the slow cooker! My recipe for today is from http://www.budgetbytes.com/2013/10/slow-cooker-chicken-dumplings/
I made a few small changes. I added a potato and only put in 4 oz of carrots. I had about 2 cups of broth left from making potato soup recently so I used that plus 2 cups of water. I added the salt in the beginning with everything else. I didn’t see a reason to wait to add that.

Slow Cooker Chicken And Dumplings
Soup:
2 cloves garlic
1 medium yellow onion
3 ribs celery
4 oz carrots
1 potato
1 large chicken breast
1 whole bay leaf
1 tsp dried basil
1 tsp dried thyme
1/2 tsp ground black pepper
2 c broth
2 c water
1 tsp salt or to taste

Dumplings:
1 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 T dried parsley
6 T cold butter
3/4 tsp sugar
2/3 c milk

Mince the garlic and cut the carrots, potato and celery into small pieces. Add the garlic, onion, carrot, celery, bay leaf, basil, thyme, chicken breast, water, broth, pepper and 1 tsp salt to a slow cooker. Stir to combine and then cook on low for eight hours. ( I cooked mine on low for 9 hours before making the dumplings simply because I got it started early.)
After cooking for eight hours on low, remove the chicken from the broth and place it on a cutting board. Turn the slow cooker on high now. Shred the chicken. Return the chicken to the pot. Keep the slow cooker covered as much as possible during this process to retain heat and maintain the temperature. Allow the soup to continue to cook on high while you mix the dumpling batter.
In a medium bowl combine the flour, baking powder, salt, parsley, and sugar. Mix well. Add butter in small chunks and cut it in or work it in with your hands until the mixture resembles damp sand. Add the milk and stir until a very soft paste-like mixture forms.
Remove the lid from the slow cooker and drop the dumpling batter into the soup by the heaping spoonful. Return the lid to the slow cooker and allow the dumplings to steam for 20-30 minutes. After 20-30 minutes they should have fluffed and expanded from the heat. Although they may look moist on the outside, they will be light and fluffy on the inside. Serve hot.

Evening:
The sun has finally made a brief appearance. Shredding the chicken and mixing up the dumpling batter took about 10 minutes. The chicken really just fell apart so it is more like I poked it with a fork a few times. I found that the dumplings were not really done enough at 20 minutes but at around 30 minutes were less mushy.

Verdict:
Lounmoun: So full of warm, yummy food! I want dessert dumplings now too.
Hagbard: It was good. I would eat it again.
Amethesto: I don’t want it. Dumplings are weird, wet things.

Thanks to Budget Bytes for another great recipe for Hagbard and I to enjoy!

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Pizza Sauce, Substitutions And Slow Cooker Buffalo Chicken

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Even when you plan meals sometimes you run into little bumps that change your direction slightly. Today is one of those days for me.
We were supposed to have pizza quesadillas for dinner tonight. Last night we had chicken tacos and all but one tortilla got eaten. I had some naan in the freezer so now we will have naan pizza. Still quick and easy.
Usually I just use spaghetti sauce for our pizza but we didn’t have any. I found a recipe for “exquisite pizza sauce” on Allrecipes.com that seemed pretty popular.  http://allrecipes.com/recipe/17319/exquisite-pizza-sauce/
The recipe calls for anchovy paste which I do not have. I probably will never have anchovy paste. However, the internet tells me I might try substituting things like miso, kalamati olives or Worcestershire sauce for anchovy paste. I do have all 3 of those things so I decided to use a bit of all of them. Worcestershire sauce actually contains anchovies so if you are wanted to do a vegetarian substitute do not use that. Some of the recipe reviews say that the sauce is too sweet with the 2 T of honey or too spicy with cayenne pepper and red pepper flakes. I went ahead and added them. It tastes fine to me but if you are more sensitive to spicy foods you could reduce or leave out the cayenne pepper and pepper flakes.
I decided to heat my sauce a bit as the miso paste wasn’t mixing in very well. It helped. I have made this in the morning so I will put it in the refrigerator until later. I think there will be a bunch leftover so I will probably end up freezing some for another time.
This morning I also put some chicken breast in the slow cooker to make crock pot buffalo chicken. I plan to use that tomorrow in a stuffed bread. http://hostthetoast.com/5-bc-recipes/   I’m making half a recipe today and expect to have some leftover. You could also use this chicken on pizza, with pasta or in a casserole if sandwiches don’t appeal to you. If you have a lot more than you can use at once, you can freeze the cooked shredded chicken for future meals.

From my home to yours,
Lounmoun

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Slow Cooker Pork Carnitas & Roasted Potato Slices

It was a stormy night and dinner was pork carnitas and roasted potato slices.
I got this recipe from http://therecipecritic.com/2015/04/slow-cooker-pork-carnitas/ and the only change I made was to increase the salt to 2 tsp and bake my pork at the end instead of broiling. You can skip that step but your meat will be drippier and messier to eat if you do.
I love using my slow cooker and this is a great recipe for it! It was especially great tonight as our power was flickering on and off just before dinner. I was really glad the pork was already cooked and the potatoes did not take long.
Everyone in my house really likes this pork. It makes quite a bit and you can use the meat in other dishes like sandwiches, empanadas, taquitos or whatever you like. Hagbard is already looking forward to bbq pork sandwiches made from the leftovers. I’m putting a bunch of the meat in the freezer for other meals.

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Slow Cooker Pork Carnitas
4 pounds pork shoulder roast
1 Tablespoon Chili Powder
1 teaspoon cumin
1 teaspoon oregano
2 teaspoon salt
1 teaspoon pepper
¾ cup orange juice (2 oranges)
¼ cup lime juice (2 limes)
4 cloves garlic, minced
1 onion, quartered

Combine chili powder, cumin, oregano, salt, and pepper. Rub spices on the outside of the pork shoulder. Combine orange juice, lime juice, garlic and onion in slow cooker. Place pork on top. Cook on low for 8 hours or high 4-5 hours. Shred cooked pork. Heat for 30 more minutes. Remove the pork from the slow cooker and place on a baking sheet.  Cooked in a 400°F oven for about 10 minutes. Serve with your favorite toppings in a tortilla.

Roasted potato slices are very easy to make and are one of Amethesto’s favorite side dishes. I sprinkled some taco seasoning, salt and pepper on my potatoes this time but you can use other seasonings.

Roasted Potato Slices
1 medium russet potato per person
Salt, pepper, herbs, spices to taste
Cooking spray

Heat oven to 400 °F. Cut potato into 1/4″ slices. Spray baking sheet with cooking spray. Arrange slices so they do not overlap. Spray tops lightly and sprinkle with seasonings. Bake 25-30 minutes, turning over and seasoning the other side at the halfway point. You can also cook sweet potato slices this way.

From my home to yours,
Lounmoun

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