De Ma Cuisine

Beans Archive

Wednesday

6

November 2013

4

COMMENTS

Vegetarian Enchiladas – In the Kitchen with Rachel O – Video

Written by , Posted in Baking, Beans, Cheese, Dinner, Fruit, In the Kitchen with Rachel O, Leftovers, Legumes, Main Dishes, Rice, Vegetables, Vegetarian

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Sometimes I feel like I can’t quite get ahead. Like I’m stuck in a downward spiral. Overwhelmed by a never ending list of things to do. Sometimes. Or right now.

I understand why people resort to take out and pre-made meals. My go-to meals have been random leftovers, grilled cheese, and pancakes. I feel like I don’t have time to cook. I feel like I don’t have time for anything… except work. Isn’t it funny that my job is food, but I don’t have time for it?!

I’m realizing that part of the fault lays in my time management. I can make list after list after list, but if I spend all my time on figuring out when to do it all, I’ll never have time to get it done. So I’ve put away the day planner… for a while. I’m focusing on getting things done. I’m trying to do my best at what I love. I’m working on more than just feeding us so we have the calories we need, but instead finding a balance between working hard and having time to spend on the rest of life. I don’t know that I’m finding much success. Yet. I’m working on it.

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For days like these, there are meals like this one. It can be made ahead of time and frozen. It can be whipped up the night of in no time at all. It’s yummy enough to serve to guests, simple enough to eat on a weeknight. And the leftovers, if there are any, are perfect for the next day’s lunch.

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Enchiladas to the rescue!

Vegetarian Enchiladas
Recipe Type: Main Dish, Easy, Dinner, Vegetarian, Vegetables, Legumes, Beans, Rice, Stove Top, Oven, Leftovers
Cuisine: Mexican
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
A veggie filled twist on enchiladas.
Ingredients
  • Filling: 1 t olive oil
  • 1 zucchini, chopped
  • 1 carrot, grated
  • 1/2 serrano pepper, ribs and seeds removed, minced
  • 1/2 t salt
  • 1/4 t pepper
  • 1/4 t cumin
  • 1/4 t ginger
  • 1 t chili powder
  • 3 cloves garlic, minced
  • 1 C black beans
  • 1 C mixture of cranberry and kidney beans
  • 1 1/2 C cooked brown rice
  • 1/2 C corn (frozen is fine)
  • Sauce: 2 C tomato sauce
  • 1 C vegetable stock (optional)
  • 1 t chili powder
  • 1/4 t cumin
  • to taste, salt
  • to taste, pepper
  • 1/2 serrano pepper, ribs and seeds removed, minced
  • For assembling: 6-8 tortillas
  • 1 to 1 1/2 C pepper jack cheese, grated
  • salsa, for serving
  • Greek yogurt, for serving
  • tomato, chopped, for serving
Instructions
  1. Pre-heat the oven to 350F.
  2. Heat a skillet and add olive oil. When oil is hot, add zucchini through chili powder (in filling section). Cook for 5 minutes, stirring occasionally, over medium-low heat.
  3. Add rice, beans, garlic, and corn. Cook for 5-10 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  4. Whisk sauce ingredients together. Taste and adjust seasoning if needed. Pour about 1/2 into the bottom of a large greased ovenproof dish.
  5. Divide filling between tortillas. Tuck ends in and roll up. Place seam side down in sauce.
  6. Top with remaining sauce (or enough sauce to partially cover), and sprinkle with cheese.
  7. Bake uncovered for 20-30 minutes, or until cheese and sauce are bubbly.
  8. Serve topped with yogurt, salsa, and tomatoes.

 

Friday

25

October 2013

0

COMMENTS

Taco Soup – In the Kitchen with Rachel O – Video

Written by , Posted in Beans, Beef, Cheese, Dinner, Fruit, Gluten Free, In the Kitchen with Rachel O, Legumes, Main Dishes, Meat, One Dish Dinners, Soups, Vegetables

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I love soup! I could probably eat soup every day. Summer weather is no excuse for no soup, in our home. We just can’t get enough.

Thankfully, it’s finally feeling like fall (jump, cheer, squeak of joy). So we will eat soup, will eat soup, will eat SOUP!

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We are kinda crazy about anything taco. We love Tacos tacos, we adore Taco Salad, and we could eat endless bowls of Taco Soup. 

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This soup is all kinds of hearty. It’s full of veggies (corn, tomatoes, zucchini, radishes, and onions), it has a bit of a kick, but not so much that it will make you sweat (but if you want it to, add another serrano or two, and keep the ribs and seeds), and you get to top it with cheese, corn chips, yogurt, salsa, and cilantro.

We liked it so much that I made it for one of my ifood.tv episodes and will probably make it again and again this fall and winter. We also thought it was good enough to bring to some friends who just had the most adorable baby girl. They agreed (even one of them who claims to dislike vegetables liked it)…

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Here’s to a cold fall night, hot Taco Soup, and lots of time with the ones you love.

Happy Eating!

Print
Taco Soup

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4

Taco Soup

Ingredients

  • 1/2 lb. ground beef
  • 1/2 T olive oil
  • 1 onion, chopped
  • 1 medium (about 1 1/2 C) zucchini (or other summer squash), chopped
  • 3 small radishes, chopped
  • 1 serrano chili pepper, ribs and seeds removed, diced
  • to taste, salt
  • to taste, pepper
  • 1 t chili powder
  • 1/4 t cumin
  • pinch all spice
  • pinch ginger
  • 1 C corn (frozen or fresh)
  • 2 cloves garlic, diced
  • 2 tomatoes (about 1 1/2 C), chopped
  • 1 T red wine vinegar
  • 2 T lemon juice, divided
  • 6-7 C stock (vegetable, chicken, or beef), or water
  • salsa, for topping
  • corn chips, for topping
  • Greek yogurt (or sour cream), for topping
  • cheddar cheese, grated, for topping
  • fresh cilantro, chopped, for topping

Instructions

  1. Place beef in a soup pot. Cook over medium heat until it's partially cooked. Add olive oil and next 10 ingredients (thru ginger). Cook over medium-low heat for 5-10 minutes, or until veggies are tender, stirring occasionally.
  2. Add corn and garlic, cook 1 minute.
  3. Add tomato paste, tomatoes, vinegar, and 1 T lemon juice; cook 1-2 minutes.
  4. Add stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes, or until veggies are tender.
  5. Add remaining lemon juice. Taste and adjust seasoning if needed.
  6. Serve topped with cheese, yogurt, salsa, chips, and cilantro.
http://www.de-ma-cuisine.com/taco-soup-in-the-kitchen-with-rachel-o-video/

Friday

11

October 2013

2

COMMENTS

Bean and Cheese Taquitos – In the Kitchen with Rachel O – Video

Written by , Posted in Appetizers, Beans, Cheese, Dinner, In the Kitchen with Rachel O, Legumes, Lunch, Main Dishes, Quick and Easy, Sides, Vegetarian

 Taquitos

It is time.

Time for an easy dinner, a simple snack, a quick lunch.

Let’s do this.

I did.

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All it takes is a tortilla, some beans, and a sprinkle of cheese. Get some oil nice and hot. Fry ’em up. Eat ’em all. You’re gonna want to. Trust me.

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Grab a handful of corn chips. Spoon out some salsa and Greek yogurt. Get ready to dip dip dip.

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This was the first episode of the new show that I’m doing for ifood.tv. I hope you enjoy it. More episodes to come soon!

Happy Eating!

Bean and Cheese Taquitos
Recipe Type: Main, Appetizer, Quick and Easy, Side, Dinner, Lunch
Cuisine: Mexican
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 1 1/2 C cranberry or pinto beans
  • 1/2 t chili powder
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • pinch cayenne
  • pinch ginger
  • pinch cumin
  • to taste, salt
  • to taste, pepper
  • 1 t honey
  • 1 T white vinegar
  • 2 T lemon juice
  • 3 large flour tortillas, cut into quarters
  • 1 C cheddar cheese, grated
  • 2-3 T olive oil
  • Greek yogurt, for serving
  • salsa, for serving
Instructions
  1. Pre-heat oven to 175F.
  2. Combine beans, seasonings, honey, vinegar, and lemon juice in a medium saucepan. Mash to combine. Cook over medium heat, stirring occasionally, for 3-5 minutes, or until beans are heated through.
  3. Top each quarter tortilla with a dollop of beans and a sprinkle of cheese, leaving a bit of space along one long edge. Roll, starting with the shortest edge.
  4. Heat skillet. Add 1 T oil. When hot, add 4-5 taquitos. Cook until browned and crispy, flipping once or twice, about 2-3 min per side.
  5. Place a cooling rack on a baking sheet in the oven. Transfer cooked taquitos to oven to keep warm.
  6. Add another 1 T olive oil to skillet and cook the next batch, repeating until all have been cooked.
  7. Serve with salsa and yogurt for dipping.

Friday

12

July 2013

0

COMMENTS

Braised Beans

Written by , Posted in Beans, Dinner, Gluten Free, Legumes, Sides, Vegetables, Vegetarian

 

Braised Beans
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 2 C dried cranberry beans, soaked overnight and drained
  • 1 C green beans, chopped
  • 1/2 C daikon radish, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 T honey
  • 2-3 C vegetable stock
  • 1/4 C tomato paste
  • pinch cayenne
  • pinch ginger
  • salt, to taste
  • pepper, to taste
  • 1 T molasses
  • 1 T balsamic vinegar
  • juice from 1 lemon
Instructions
  1. After beans have soaked overnight and been drained, cover with water and boil for 1 hour.
  2. Add all remaining ingredients except lemon juice. Bring back to a boil, then simmer for about 2 hours, or until beans are fully cooked.
  3. Add lemon juice.
  4. Taste and adjust seasoning if needed.

 

Wednesday

19

June 2013

0

COMMENTS

Crispy Potatoes with Chili and Cheese

Written by , Posted in Beans, Beef, Cheese, Dinner, Fruit, Gluten Free, Leftovers, Legumes, Lunch, Main Dishes, Meat, Potatoes, Roasting, Vegetables

 

Crispy Potatoes with Chili and Cheese
 
Recipe Type: Main, Leftovers, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 medium potatoes, cut in chunks
  • 1/2 T olive oil
  • 1/2 t chili powder
  • 1/2 t smoked paprika
  • pinch cayenne
  • pepper, to taste
  • salt, to taste
  • pinch red pepper flakes
  • Summer Chili, for topping
  • 1/2 C cheddar cheese, grated
  • 1/2 C cherry (or regular) tomatoes, chopped, for topping
  • Greek yogurt (or sour cream), for topping (opt.)
Instructions
  1. Pre-heat oven to 350F. Toss potatoes with olive oil and seasonings. Spread out on a baking sheet. Bake at for 30-45 minutes (depending on type of potato), flipping once, partway through, if desired.
  2. Divide potatoes into two piles. Top with chili and then cheese. Bake 5 minutes, or until cheese is melted.
  3. Serve topped with tomatoes and yogurt or sour cream.
 

 

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