Tag Archives: kidney beans

Red Cabbage and Kale Stir Fry

14 Apr

white bowl with kale and red cabbage stir fry

Red Cabbage and Kale Stir Fried Salad

*Vegan *Gluten-free

Prep. Time: 10 minutes
Cooking Time: 20 minutes
Serves 4
Approximate calories per serving: 375

Ingredients
2 TB olive oil

1 yellow onion, chopped

2 cloves garlic, minced

2 ts grated ginger (about 1 inch)

1 large bunch kale, washed and chopped

½ head red cabbage, sliced and rinsed

1 can kidney beans, drained

1 can garbanzo beans, drained

Salt, pepper, and red pepper flakes to taste

Directions

1. Heat oil over medium to high heat in a wok or large saute pan.

2. Add chopped onion and let cook 5 minutes.

3. Add garlic and ginger and cook for 30 seconds.

4. Add kale, stir and cook for 5 minutes.

5. Add cabbage, stir, cover and cook 10 minutes.

6. Uncover, add kidney beans and garbanzo beans, cook for 5 minutes or until beans are hot.

7. Add salt, pepper, and red pepper flakes to your desire.

5 Recipes for $45

14 Mar

This week’s recipes is heavy on the canned goods.  I’m a fan of using canned and frozen goods as often as possible.  That means less trips to the grocery store for me and more money in my pocket at the end of the week!

Vegetarian Simple and Fast Beans and Rice Tacos

Vegetarian Chickpea and Tomato Soup with Dumplings

Vegan Quinoa with Collard Greens and Bacon

Chicken Tikka Masala with Rice

Vegan Lentil Burgers with Samosa Stuffing

[TABLE=14]

For a PDF version of this shopping list CLICK HERE.

Simple and Fast Bean and Rice Tacos

14 Mar

This is a great go to recipe on nights when you are tempted to just eat a bowl of cereal. There are only 4 ingredients and they take about 20 minutes to prepare with little attention and effort.

Simple and Fast Bean and Rice Tacos
Serves 4
Total Time: 20 minutes

Ingredients:
2 cups rice
1 can ( 15 oz) kidney beans
16 corn tortillas
1 cup shredded cheese

Directions:
1. Cook rice on stove top or in rice cooker.
2. When rice is about finished heat up your kidney beans on the stove top.
3. Wrap corn tortillas in a wet paper towel or dish rag. Microwave for 30 seconds, flip and microwave 30 seconds more. Keep following this process until tortillas are hot enough.
4. To assemble: Grab 4 tortillas, use 2 tortillas for each taco. Sprinkle cheese on tortilla, add spoonful of rice, spoonful of beans. Fold over tacos. I like to add ranch and hot sauce for a bit more flavor!

Flour Tortilla Enchiladas with Pepper and Tomato Salsa

21 Feb

The variety of enchilada recipes out there make me so very happy. I love when recipes mix spicy and creamy together. That just makes my whole mouth happy with every bite!

Flour Tortilla Enchiladas with Hot Tomato Salsa

Serves 4
Prep. Time: 20 minutes
Cooking Time: 20 minutes

Ingredients:

4 oz. cream cheese
3 TB sour cream
1 onion, chopped
15 oz. can kidney beans, drained and rinsed
2 red bell peppers
1 pound tomatoes, quartered
1 can diced green chilies
1 egg
3/4 cup sour cream
1 cup cream
salt
8 flour tortillas
2 TB grated parmesan

Directions:
1. To make the filling: Beat cream cheese, sour cream, onion and kidney beans until well mixed.
2. To make the sauce: If you have a gas stove, turn on burner and blacken the outside of the red bell peppers. Otherwise, broil the peppers for 5-10 minutes until the skin starts to bubble. Wrap peppers in damp towels for 5 minutes. Run peppers under cold water and remove as much of the skin as possible. Cut the peppers in half and remove seeds.
3. Combine peppers, tomatoes, and green chilies in blender. Mix well. Add the egg, cream, sour cream and mix well.
4. To make enchiladas: Preheat oven to 375 degrees F. Pour half the salsa into deep pie dish. Dip tortilla into the sauce until completely covered. Place on working surface, spoon 1/8 of filling, roll tortilla and place at one end of large casserole dish. Continue this process with the remaining tortillas.
5. When all of the tortillas are filled and rolled, cover the top with the remaining salsa and grated cheese.
6. Bake enchiladas for 20 minutes.

Slow Cooker Chili

1 Feb

Super Bowl Sunday is coming up this week, so I thought I should concentrate on party foods, drinks and appetizers. If you are not attending or throwing a party this weekend, save these posts for when you do.

For starters, letÅ› start with Slow Cooker Chili.

Ingredients:

8 strips of bacon, chopped
1 lb. ground beef
1 lb. ground pork
28 oz. can stewed tomatoes
1 – 16oz. can tomato sauce
1 – 6oz. can tomato paste
2 – 16 oz. cans kidney beans
2 cups carrots, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup celery, chopped
1 cup green pepper, chopped
1 TB chili powder
1 ts salt
1 TB cumin
1 ts black pepper
1 TB Worchestershire
2 ts Franks hot sauce
1 ts cayenne pepper
1 ts paprika
1 ts brown sugar

Directions:

1. Cook bacon in skillet until crisp. Remove to paper towel to drain.
2. Brown beef and pork in bacon drippings in skillet.
3. Combine all ingredients in slow cooker.
4. Cover. Cook on LOW 9-10 hours. Stir occasionally.