One Pot Cheesy Mexican Lentils, Black Beans, and Rice

Rachel found this recipe at https://reciperunner.com/one-pot-cheesy-mexican-lentils-black-beans-and-rice/ It's delicious. I could eat the whole pot by myself, it goes down so smooth, but it's enough food to feed a family of eight if six of them are kids or teenagers.

ONE POT CHEESY MEXICAN LENTILS, BLACK BEANS AND RICE
yield: 5 SERVINGS
prep time: 20 MINUTES
cook time: 50 MINUTES
total time: 1 HOUR (if you overlap some of the prep time with the cook time)

INGREDIENTS
1/2 of a yellow onion, diced
1 clove of garlic, grated or minced
1/2 cup uncooked long grain brown rice
1/2 cup uncooked French green lentils, rinsed (red or brown lentils may also be used)
2-3 cups low sodium vegetable stock
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle powder (optional)
Kosher salt and fresh ground black pepper to taste
15 ounces black beans (canned), rinsed and drained
1/2 cup fire roasted tomatoes, drained
4 ounces diced green chiles (canned)
1 small zucchini, shredded
1/2 cup frozen corn, defrosted
1 cup red enchilada sauce
3/4 cup shredded cheese, I used sharp cheddar and part skim mozzarella
Cilantro for garnish (optional)

INSTRUCTIONS

1. Heat a large pot or saucepan over medium high heat.
2. When the pot is heated spray with cooking oil and add in the onion and garlic.
3. Sauté for a couple minutes then add in the brown rice and lentils.
4. Add in the vegetable stock, stir and bring to a boil.
5. Once boiling, cover and reduce the heat to low.
6. Simmer for 30-40 minutes, or until lentils and rice are tender.
7. If there is any excess liquid drain it.
8. Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder.
9. Add in all of the remaining ingredients except 1/4 cup of the cheese and stir together.
10. Heat the mixture until the cheese is melted.
11. Top with the remaining cheese and cover with a lid.
12. Heat on low until the cheese is melted and the mixture is bubbly.

NUTRITION INFORMATION: YIELD: 5 SERVING SIZE: 1
Amount Per Serving: CALORIES: 498 TOTAL FAT: 14g SATURATED FAT: 8g TRANS FAT: 0g UNSATURATED FAT: 5g CHOLESTEROL: 39mg SODIUM: 1274mg CARBOHYDRATES: 65g FIBER: 18g SUGAR: 11g PROTEIN: 30g

Swedish Party Cookies

1 cup brown sugar

1 cup butter

2 egg yolks

pinch of salt

2 cups flour

red current jelly

chopped nuts

Cream butter and sugars together.

Add beaten egg yolks, flour and salt

Make into small balls

Dip balls in egg whites

Roll in chopped nuts

Grease cookie cookie sheet

Make jelly hole with the blunt end of a knife (but these are thumb print cookies so use your thumb:) )

Bake at 350 for 5 min

Remove and make the hole bigger

Cook 15 more minutes until done.  

Fill with tart red current jelly immediately

Black Bean Empanadas

Baked Black Bean Empanadas

(makes about 20 small empanadas; adapted from Shugary Sweets)

Ingredients:

1/4 cup canned sweet corn
1 jalapeno pepper, seeded and diced
1/2 cup black beans, rinsed (check out this post for tips on How to Cook Dried Beans)
1/4 cup salsa (any variety)
1 tsp cumin, salt & pepper to taste
1/2 lime, juiced
1/4 cup cilantro
1 pkg (14.1oz) refrigerated pie pastry
1/2 cup Monterey Jack cheese, shredded
Optional: Egg white and small packet Sazon Goya seasoning

Directions:

In large bowl, mix corn, jalapenos, black beans, salsa, cumin, lime juice and cilantro. Set aside.

Unroll pie pastry on floured counter top or cutting board. Use a 4 inch wide cup or round cookie cutter to cut circles from the dough. Roll out scrap pieces of dough for more circles (I was able to make 20 total).

Place bean mixture and a pinch of cheese on each circle. Fold over and use a fork to press down and seal edges.

Optional Step: Mix one egg white and one small packet Sazon Goya found in the Hispanic food aisle. It is a very inexpensive mix of salt, culantro, garlic, salt, cumin and Annatto (achiote) seeds. I brushed this on before baking to achieve a bright gold color and to add extra flavor.

Lay each empanada on a parchment paper lined baking sheet and bake in a 450 degree oven for about 12 minutes, until browned. Serve with remaining corn and black bean salsa.

https://hip2save.com/recipes/black-bean-baked-empanadas-spanish-rice/

Pumpkin Pie Spice Granola

INGREDIENTS

• 1 cup almonds or pecans, divided
• 3 cups old fashioned oats
• 1/2 teaspoon salt
• 1/3 cup brown sugar
• 1/2 cup sunflower seeds
• 1 1/2 heaping teaspoons pumpkin pie spice
• 1/3 cup honey
• 3 tablespoons coconut oil
• 1/2 teaspoon vanilla extract

• INSTRUCTIONS

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1. Preheat oven to 350 degrees.
2. In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
3. Pour the oats, salt, brown sugar, sunflower seeds, and pumpkin pie spice into the bowl with the almonds and stir to combine.
4. In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla extract.
5. Pour the honey mixture over the oats, and stir so that they are evenly coated.
6. Pour the oats evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
7. Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5-7 more minutes. Watch closely so it won’t burn.
8. Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer, about 1/4 inch thick.
9. After it cools completely, break the granola into clusters and store in an airtight container.
• https://lovelylittlekitchen.com/pumpkin-pie-spice-coconut-oil-granola/

Sheet Pan Chicken Fajitas

1/3 cup vegetable oil

2 teaspoons chili powder                    

1 teaspoon dried oregano                                             

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground black pepper                    

1 pinch ground cayenne pepper                                             

1 1/2 pounds chicken tenders, quartered

4 cups sliced bell peppers, any color

1 onion, sliced                    

1/4 cup chopped fresh cilantro                                             

1/2 lime, juiced

 

1. Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.
2. Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
3. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
4. Spread chicken mixture onto prepared pan.
5. Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
6. Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.

Cook's Notes:

Use a variety of bell peppers and spicy peppers as desired.

Spray the sheet pan with nonstick cooking spray instead of lining it with aluminum foil if preferred

 

http://allrecipes.com/recipe/255038/sheet-pan-chicken-fajitas/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%202

 

Pad Thai

BETTER-THAN-TAKEOUT PAD THAI
Serves 3-4
8 ounces pad thai noodles
2 eggs
1 batch of this awesome pad thai sauce
3 cooked chicken breasts, sliced
1 cup bean sprouts
1 cup cilantro
3 green onion, sliced
1/2 cup chopped peanuts

Instructions

1. Prepare noodles according to package instructions.
2. Meanwhile, scramble eggs for about 2 minutes and set aside.
3. In a large skillet, combine noodles, chicken, and sauce.
4. Top with bean sprouts, cilantro, green onion, and peanuts.

 

 

PAD THAI SAUCE
Serves 5-6
3 tablespoons soy sauce
1 tablespoon sriracha
2 tablespoons lime juice
2 tablespoons canola oil
2 tablespoons brown sugar

Whisk together ingredients. Serve several tablespoons over pad thai.

www.rachelschultz.com

Ham and Cheese Spainch Puffs

Ingredients list for the Ham Cheese & Spinach Puffs

Makes 8:

• 2 sheets puff pastry (homemade recipe here)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup (240ml) warm milk
• 1 pinch of salt
• Freshly cracked pepper, to taste
• Ground nutmeg (optional)
• 1/2 lb (220g) cooked ham, diced
• 2 cups fresh spinach, rinsed and chopped
• 1 cup Swiss cheese, grated

Directions

1. Cut the puff pastry sheets into 5-inch (13cm) squares. Set aside in the refrigerator. Pre-heat your oven to 400°F(200°C).

2. For the bechamel sauce: Melt butter over medium heat in a saucepan. Add flour and salt; cook, stirring frequently, until the mixture becomes pale golden with a slightly nutty aroma.

3. Pour warm milk in 2 steps, stirring constantly with wooden spoon and whisk until smooth. Cook the mixture, stirring constantly along the bottom of the saucepan, until boiling, about 7 minutes.

4. Reduce heat to low. Simmer gently until sauce thickens, about 10 minutes. If you still have lumps, use your immersion blender!

5.  Stir in spinach and cook for 1 minute. Add ham and cheese and stir well. Set aside.

6. Arrange the puff pastry squares on a baking sheet lined with parchment paper. Dollop 1 or 2 tablespoons of the bechamel mixture, top with grated cheese and close the pockets by folding the corners on top.

7. Make an egg wash using an egg and 1 coffee spoon of cold water. Brush the puff pastry and bake in the oven for 20 minutes, until puffed and golden. Serve immediately with a crisp salad.

http://www.eatwell101.com/ham-cheese-spinach-puffs-recipe