Quick and Easy Bean Burritos

April 2022

Quick and Easy Bean Burritos

Made that refried beans with sour cream and cheese and Pampered Chef southwest seasoning mix.  Might have used too much sour cream.  Or maybe el paso refried beans have no taste?  Filled a tortilla with that mixture and then sprinkled a bit more shredded cheese on top.  Microwaved for 1½ minutes at ½ power in microwave.  But then decided to bake for about 3 minutes in the air fryer.  Mav needed his to not be baked in air fryer since that hardened/crisped it up - but I liked it that way.

Veggie Skillet with Quinoa

Veggie Skillet with Quinoa

This is kind of an expanded version of the Sauteed spinach and mushrooms.  

I cut up a yellow summer squash and added in a bag of frozen mushrooms (it was all I had - can use fresh, of course).  Add in pepper, soy sauce, and teriyaki sauce to taste.  Then added a bag of frozen butternut squash (that I rinsed and drained) and a whole bag of baby spinach that I had mostly de-stemmed.  Put lid on skillet for just a few minutes to let the spinach wilt and the squash heat through. 

Meanwhile, I made quinoa (used tri color) with chicken broth (could use vegetable broth).  When the quinoa was cooked I added it to the whole skillet and stirred together.  Added a bit more teriyaki for flavor and moisture.  

Note - I used 1 cup dry quinoa, rinsed and then browned in a skillet before cooking with broth.

Sautéed Spinach and Mushrooms

This is sooooo good!! I have made it (and versions of it) several times. You can eat this plain or serve with rice or orzo or quinoa... Alone or as a side dish. You can't go wrong with this one. 

 
Sauteed Spinach and Mushrooms
3 green onions, thinly sliced (can used diced sweet onion, too)
mushrooms (you choose amount - and type of mushroom - but I like a lot!)

2 Tbsp. olive oil

1 Tbsp. soy sauce 

1 big bunch spinach (at least 6 cups - more if you like. Remember spinach cooks down to nothing...)

In a large skillet, heat oil over medium-high heat.  Add the mushrooms and let sit in pan untouched for a couple of minutes.  Then you can stir them and cook until they are tender - about 4-5 minutes more.  Stir in the soy sauce, add the spinach, cover tightly with a lid and let wilt - about 1-2 minutes.  Stir to combine and serve!  

Hint - if you serve with rice, stir about ⅓ cup sour cream or plain Greek yogurt into the rice before serving for an extra creamy tanginess.  

Cabbage 'Lasagna'

I made this as a main dish and really liked it a lot.  It would also be very good as a side dish.  I envision it alongside a pork roast, in particular.  :) 

Cabbage 'Lasagna'
3-4 cups shredded or diced cabbage (I used a small head)

3 eggs

½ onion, diced

1 tomato, diced

1 carrot, shredded (I used about ¾ cup shredded carrots

parsley to taste

½ cup shredded parmesan (can use more or less)

1 pkg. cream cheese, softened

salt & pepper to taste

1 tsp. oregano

2 cups shredded mozzarella (can use less - and I probably would next time)

Mix all ingredients, except the shredded mozzarella, together.  Spread in a pan and then top with the mozzarella.  

Bake in the oven at 350 degrees for 30-40 minutes or until heated through and the cheese is melted.  You could also do a quick saute of the cabbage, onion, tomato and carrots first if you prefer.

Veggie Bowl

I love the veggie bowl at Take Root Cafe.  I decided to try to replicate it at home, with mixed results.  The basic lesson is that no one does the veggie bowl like Take Root.  :)  But in a pinch, this version will do.  I think their dressing is the secret ingredient...

My take on a veggie bowl... I roasted sweet potato, cauliflower and canned garbanzo beans (rinsed and dried with a paper towel a bit).  I tossed them with olive oil and a no-salt seasoning.  

I made brown rice in the Instant Pot.  

I washed the spinach leaves and spun them to dry.  

I sliced up about 4 radishes and tossed them in with the roasting veggies for the last 2 minutes (could also leave them raw).  

Added about 10 golden raisins to my plated dish.  Good, but missing their special dressing, I am thinking...

Butter Bean Bowl

Wow!  This was delicious!!!!!  I found this recipe on a YouTube video linked here...
https://youtu.be/owy7Tc6Gvp4
The recipe I made is the first one in the video.  (by the way... I really, really want to find some Jerusalem artichokes somewhere to make the third recipe in the video!  I am not having any luck locating those here?)

Butter Bean Bowl (One of the Buddha Bowls in the video linked above)
Soak butter beans in water overnight. Then cook with water and salt until overly cooked.  You can do this in your Instant Pot.  (I have also done that but this first time I just used two cans of butter beans, drained.  Also note - butter beans are just the large lima beans.  So you can find them frozen, dried or in cans.  Canned butter beans are usually in the section by lima beans and peas, not the other types of beans.)

In a skillet add some olive oil and then saute some garlic, rosemary, and leeks.  Add a little sage if you have it and also some salt and pepper.  Since I used canned butter beans and they were not hot, I added them to the skillet after I had fully sautéed these veggies.  Then I added some olive oil and began to mash them using a potato masher.  Add more oil as needed to get the consistency you want.  (be sure you are using a good quality olive oil... this is key for this recipe.)  When you have this butter bean mash ready you can set it aside.  (also note - you can use vegetable broth in lieu of most of the olive oil if you prefer.)

Trim the ends on the brussels sprouts, then cut them in half, removing outer leaves as needed.  Scrub the sweet potatoes and cut them in slices.  Put both vegetables in a bowl and drizzle them with olive oil, some lemon juice, salt and pepper.  Toss.  Then I placed them in the Air Fryer basket and cooked them at 400 degrees for 18 minutes.  That was a bit too long... I would go 375 degrees for 18 minutes or 400 degrees for 16 minutes.  I might also leave the brussels sprouts whole next time.  (trial and error)  You want the vegetables to be roasted and browned and slightly caramelized, but not burnt.

Then I washed a bunch of kale and broke the leaves off.  I steamed some kale in a Pampered Chef micro cooker for about 30 seconds.  That is all.  That was almost too much!!  :)

Now you have the ingredients to put it all together.  Add a drizzle of tahini over the top of all of it.  You can make your own tahini, but I bought a jar at HyVee.

I HAVE NO WORDS FOR HOW DELICIOUS THIS WAS!!!!!!

Here are photos of the various steps along the way....

butter bean mash in the skillet
(with leeks, garlic, rosemary and a fair amount of olive oil)

brussels sprouts and sweet potatoes fresh out of the air fryer

steamed kale

all together on the plate and drizzled generously with tahini

Indian rice, lentils and potatoes (IP)

Indian Rice, Lentils, and Potatoes in the Instant Pot

Rice and Lentils
3½ cups water or vegetable broth (I prefer broth)
¾ cup dry/uncooked brown basmati rice
¾ cup dry/uncooked red lentils
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. crushed red pepper flakes (optional)
¼ tsp. turmeric
¼ tsp. ground cardamom
⅛ tsp. ground cloves
(Note - if you like you may exchange out all the seasonings above with 2-3 Tbsp. curry powder instead.)

Vegetables
1 medium yellow or white onion, chopped  (about 2 cups)
1½ tsp. finely chopped garlic (about 2 medium cloves)
1 tsp. finely grated or chopped fresh ginger
3 cups vegetable broth (can use water)
½ pound Yukon gold potatoes cut into ½ inch chunks  (about 1½ cups)
1 medium yam, cut into ½ inch chunks  (about 2 cups)
2 celery ribs, sliced  (about ⅔ cup)
1¼ cups cooked peas  (if using frozen, allow to thaw with a little warm water)
4 cups coarsely chopped greens  (like curly kale)

Place all ingredients EXCEPT the peas and greens in the Instant Pot.  Put lid on and set vent to Seal.  Cook at High Pressure for 15 minutes and allow a 10 minute Natural Pressure Release (NPR).  Then release any remaining pressure manually.  Remove lid and immediately stir in the thawed peas and chopped greens.  Place lid back on to allow to heat through for about 5 minutes.  Stir and serve.

Creamy Lentils with Kale Artichoke Saute

I loved this, but my fellas wouldn't touch it with a ten foot pole.  That is okay - more for me!!  :D





Creamy Lentils with Kale Artichoke Sauté
1 cup dried red lentils, rinsed and sorted
½ tsp. dried oregano
¼ tsp. pepper
2 ½ cups vegetable broth
½ tsp. sea salt, divided
1 Tbsp. olive oil
1 bunch fresh kale leaves (or I am sure you can use bagged or even frozen, if you like)
1 jar (about 12 oz.) water packed artichoke hearts, drained and chopped (I used marinated and it was fine)
3 garlic cloves, minced
1 tsp. Italian seasoning
4 oz. shredded Parmesan cheese (split between the lentils and the kale)
1 cup cooked brown rice (or more to your taste preference)

Place the lentils with the oregano, pepper, ¼ tsp. salt, and vegetable broth in a small saucepan; bring to a boil.  Reduce heat and simmer, covered, until lentils are tender and liquid is almost absorbed - about 12-15 minutes.  Remove from heat.

In a large stock pot, heat oil over medium heat.  Add garlic and artichoke hearts and stir to lightly brown.  (I may add some onion at this point next time around.)  Add the Italian seasoning, remaining salt, and the kale.  Stir periodically to wilt the kale.  Turn off heat when kale is wilted, then add the shredded parmesan cheese and rice.  I blended the lentil mixture into it all and served in a bowl.  You could serve all three portions separately (kale/artichoke blend, rice, lentils) or mix it all together.... your choice.

kale, artichoke, rice mixture

creamy red lentils

Yum!!!

Jasmin's Eggplant Lasagna

Jasmin served this wonderful dish for our most recent ladies lunch.  It was absolutely divine!  She said it is actually Paul's recipe.  Well, it sure is a good one!  Thanks to Jasmin (and Paul) for sharing the recipe with us!

Eggplant Lasagna  (from Jasmin)

For two 9x13 pans

(3) eggplants sliced 1/4" thick. Coat with olive oil. Bake in single layer at 350° for 20 mins. 

(2) small boxes sliced portabella mushrooms. Bake at 350 for 30 mins.

For each 9x13 pan

(1) jar marinara sauce

(2) 8 oz bag shredded provolone cheese

1/2 c freshly shredded parmesan

Layer marinara sauce

Eggplant

Mushroom

Provolone

Parmesan

Repeat for 2nd layer.

Bake uncovered at 350° for 30 mins

Note: I covered the oven racks with heavy duty, jumbo foil and placed the eggplant on them to bake.

You can make it ahead and keep it in the fridge for a few days before heating and serving.  The flavors meld together even more over time.  

Avocado & White Bean Spread/Dip

Yes, here is another avocado recipe.  :)  This one is so good and versatile.  You can spread it on toast (as pictured below) or use it as a dip with raw veggies or tortilla chips.  I think it would also be tasty as a sandwich spread in place of mayo (particularly on a turkey sandwich!).

Avocado & White Bean Spread/Dip

1 can Cannellini beans, rinsed and drained

2 Avocados, peeled and chunked

onion and garlic (either finely chopped or use powdered versions) to taste

salt and pepper to taste

can add a squirt of lime juice if you like

I put all the ingredients in a sturdy glass bowl that has a lid.  I then used my immersion blender to make it all smooth.  Store leftovers in the refrigerator in the bowl with the lid on.  

Daal

A recipe from our day of learning to cook Nepali food with Rojina.  :D

Daal

1 cup dry red lentils (let them soak several hours)

2 Tbsp. vegetable oil

1 tsp. cumin seed

½ cup onion, finely chopped

½ cup diced tomato

¼ tsp. turmeric

7 curry leaves (optional)

1 tsp. minced garlic

1 tsp. grated ginger

1 tsp. salt 

1 tsp. finely chopped fresh cilantro (and more for garnish)

Heat pan over medium high heat then add oil.  Add cumin seed and onion and fry until they turn light brown.  Add tomato and stir.  Add turmeric, curry leaves, salt, ginger, and garlic.  Stir for about 1 minute.  

Add soaked lentils and stir all together.  Add 2 cups of water and cover pan with lid.  Allow to simmer for 15 minutes, until liquid is absorbed.  Stir, then remove from heat and add cilantro.  It is ready to serve.  

Chana Masala

A recipe from our day of learning to cook Nepali food with Rojina.  :D

Chana Masala

Chana Masala
*1 cup dry chickpeas (soak them overnight)
3 Tbsp. vegetable oil
1 tsp. cumin seed
1 tsp. whole Fenugreek (less if using ground)
1 cup onion, finely chopped
½ cup diced tomato (may use canned, but no juice)
½ tsp. turmeric
1 tsp grated ginger
1 tsp. minced garlic
½ tsp. chili powder
1 bay leaf
1 tsp. Garam Masala (order here)
1 tsp. salt
2 cloves
1 cup water
1 tsp. finely chopped fresh cilantro

Heat pan and then add oil.  Turn pan down to medium high heat.  Add cumin seed and whole Fenugreek and allow to brown.  Add onion and fry until it gets light brown, then add diced tomato.  Add turmeric, garlic, ginger, chili powder, salt, garam masala, cloves, and bay leaf.  Stir for one minute.

Add drained garbonzo beans or chickpeas and then stir.  Add 1 cup of water and stir.  Cover with lid and allow to simmer for 20 minutes over medium low heat.  Remove lid and stir.  Turn off heat.  Add chopped cilantro to garnish and then serve.

*Note- you may use 1 can garbonzo beans, drained, if you do not have dry, soaked chickpeas.
Purchase whole Fenugreek here.

Aachar

A recipe from our day of learning to cook Nepali food with Rojina.  :)

Aachar (similar to a salsa or condiment)

2 Tbsp. oil

1 tsp. whole Fenugreek (less if using ground) (order Fenugreek here)

½ cup chopped onion

½ tsp. ginger

2 garlic cloves, minced

¼ tsp. turmeric

1 tsp. salt

1 tsp. ground cumin

1 tsp. chili powder

1 bay leaf

¼ tsp. cardamom

8 oz. chopped tomatoes

Heat frying pan and add oil over medium high heat.  Add onion, Fenugreek, ginger, garlic, turmeric, salt, cumin, chili powder, bay leaf, and cardamom.  Stir fry until onion softens.  Add 8 oz. can of chopped tomatoes, juice and all.  Fry, stirring often, for about 3-4 more minutes.  

Nepali cabbage

A recipe from our day of learning to cook Nepali food with Rojina.  :)

Nepali cabbage

8 cups chopped cabbage

1 Tbsp. vegetable oil

1 tsp. cumin seed

1 cup onion, chopped

¼ tsp. turmeric

1 garlic clove

½ tsp. salt

Heat frying pan and then add vegetable oil over medium high heat.  Add cumin seed.  After cumin seed turns brown, add onion and fry until it gets light brown.  Add turmeric, garlic, and salt then stir.  Add cabbage, cook and stir until it is just slightly crunchy.  Cabbage is ready to serve.  

Pulao

A recipe from our day of learning to cook Nepali food with Rojina.  :)

Kashmiri Pulao (rice pilaf)
1 cup long grain Basmati rice and 2 cups boiling water (makes about 3 cups cooked)
4 Tbsp. vegetable oil
¼ cup almonds
¼ cup cashews
½ cup onion, finely chopped
½ cup frozen green peas (optional)
2 small garlic cloves, minced
½ cup grated carrot (optional)
2 small cloves
¼ tsp. cardamom
¼ tsp. cinnamon
1 bay leaf
¼ tsp. salt

Cook the rice according to package directions.  (You can rinse the rice first to help release some of the starch.)

Heat frying pan then add oil.  After oil is heated turn down to medium high heat.  Add cashews and almonds then fry until they turn a light brown color.  Add chopped onion, green peas, minced garlic, cloves, cardamom, cinnamon, bay leaf, and salt.  Stir fry until onion looks softer.  Add the cooked rice and grated carrot.  Stir fry for 5 minutes.  Turn off heat and transfer to a warm serving platter to serve.

Nepali cooking lessons!

At our last Ladies Luncheon we begged Rojina to teach us how to cook some of the delectable Nepali dishes that she fixed for us.  She agreed and we excitedly gathered at Julie's house on January 26 for Nepali cooking lessons from Rojina.  We were so excited, in fact, that we were peppering her with questions, notebooks in hand to write down her answers.  Finally, she sweetly looked at us and let us know that all would be clear... in time.   She handled us with aplomb!  :D

We put down our notebooks (sort of) and fully immersed ourselves in the joyful process of cooking Nepali food with Rojina.  We are all so excited to be able to make these dishes at home now!  Thank you to Rojina for sharing your talents with us and for an absolutely lovely afternoon together.  It was very memorable.

Note - I will be sharing all 5 recipes separately so that they can be catalogued and easily located on the Recipes page.  

Alicia brought Rojina a little gift

A Truman athletics t-shirt

Red lentils - main ingredient in Daal

Rojina let the lentils soak in water for several hours.

Deb brought Rojina some architecture books.

Rojina and Deb

starting on the Daal

Susan brought gifts for everyone!  :D

Rojina let the dry chickpeas soak in water all night long.

preparing the base for Chana Masala

Don't let the Morton and Bassett bottle fool you...
This Fenugreek is directly from Nepal.  Just stored in that bottle.  :)
However, we will special order from Penzeys Spices (links below)

Another vital seasoning from Penzeys Spices (making an order soon!!)

Drained chickpeas added to seasonings (for Chana Masala)

The Daal is almost ready.

Alicia looking pretty while stirring the base for Pulao (pilaf)  :D

base for Pulao (pilaf)

Rojina putting the finishing touches on the Pulao

Starting on the cabbage - everything smells so good!!!!

Kelly 'pretending' to stir the cabbage.  :D

We were afraid Alicia would get to eat it all since she stirred the most!  ;)

So Kelly wanted to get in on the action, too!  

Rojina finishes the cabbage (crunchy like Julie likes it!)  :)

Julie

Rojina starting on the Aachar  

getting ready to eat!

Chana Masala

Cabbage

Aachar (sort of like a salsa or condiment)

Amazing food!!  Aachar, Cabbage, Chana Masala, Daal, Pulao, carrot sticks, Julie's homemade mustard sweet pickles (made with zucchini) and her homemade pear chutney.

Ta dah!  Julie, Susan, Deb, Rojina, Alicia, Kelly

Julie, Susan, Deb, Rojina, Laura, Alicia 

Rojina explaining to put the rice in the center of plate -
with other foods surrounding it. 

That way you can eat all the foods with the rice.  

a masterpiece of food!!!!

Julie, Rojina, Kelly, Alicia, Deb, Susan, Laura, and Anna (who dropped by, too!)

Important notes -

Use high quality spices.  Not McCormick or Tones.  Morton and Bassett is a good brand that you can often find in a grocery store.  But, for some of these specialty spices, you can order from Penzeys Spices.

Fenugreek - Rojina has a small supply of whole fenugreek that is from Nepal.  I am seeing that only ground Fenugreek is available for purchase from Penzeys.  I will purchase, but that will change the recipes a bit.  Something to keep in mind.  If you can find ever the whole Fenugreek, I would certainly purchase it!!   Fenugreek is also good for seasoning fried potatoes (along with a little cumin).    UPDATED to state that I found whole fenugreek at Spice House.  So that is where I am placing my first order.  :)

Fresh Cilantro goes in or on just about everything!  :)

One key to this cooking is to be sure and get the skillet super hot before you add oil and spices.

A Tupperware Stack Cooker is a fast and easy way to fix rice in the microwave.

Thanks again to dear Rojina for spending the day teaching us how to make these tasty and healthy Nepali foods.