Spicy, Smoky, & Sweet Chili

Original Recipe HERE

This chili was a success all around, with even picky *J* asking me to make it again sometime.  His vote counts twice because I get it less frequently than anyone else's. 

This recipe is easy to tinker with.  I added a can of navy beans that weren't called for in the original recipe because the chili was looking too saucy during cooking.  I'm sure the meat could be eliminated and more beans could take its place.  Also, I made it stovetop because I ran out of time to put it in the crockpot.  I didn't have enough tomato sauce, so I used one 15-ounce and one 8-ounce can.  This actually made it too tomato-y for my taste.  Next time I'll just use the 15 ounces and add a cup or so of water or broth.  Also, I put in the full three tablespoons of chili powder, and future makings will see that decreased.  The overall taste was definitely good, but it bordered on too intense.  I prefer my chili a little milder.

Ingredients

1lb ground beef or turkey
1 large shallot or 1 small onion, chopped
2 garlic cloves, minced
salt and pepper
15 to 28 ounces tomato sauce
15oz can Bush’s Vegetarian Baked Beans
15oz can black beans, drained and rinsed

1 can (15 oz) navy beans
2 to 3 Tablespoons chili powder
1 to 2 heaping Tablespoons brown sugar
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (or more or less)
Toppings: shredded cheddar cheese, chopped green onions, tortilla chips, sour cream

Directions
(1) In a large pot over medium heat, brown beef, shallot/onion, and garlic.  Season with salt and pepper.
(2) Add remaining ingredients.  Simmer 30 minutes; stir several times.

* To make in slow cooker: transfer beef mixture to 6-qt pot, add other ingredients, & stir.  Cook on low 4-6 hours.

Kid Participation: None.

White Bean & Spinach Salad

Original Recipe HERE

A side dish that's flavorful and guaranteed to be do-able any night of the week.  I always have these ingredients on hand.

I used red wine vinegar instead of cider.  The mustard was a little strong...the flavor was fine for me, but possibly a little too bold for kids.  I'd reduce it slightly next time.

I upped the bean amount to three cans, and it meant enough leftovers for a good-sized lunch portion the next day.  But otherwise, it was gobbled up by the five of us (*A* was too busy singing "Moana" songs to focus on eating).

Ingredients

3 cans (15 oz each) navy beans, drained & rinsed

1/2 red onion, thinly sliced & chopped

4 cups fresh spinach leaves

2 & 1/2 Tablespoons Dijon mustard

2 & 1/2 Tablespoons red wine vinegar

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon salt

Directions

(1) Take handfuls of spinach and slice the leaves into thin strips.

(2) Rinse onion pieces; drain.

(3) In large bowl, whisk together mustard, vinegar, spices, and salt.

(4) Toss beans, spinach, and onion with dressing.

Kid Participation:

* Whisk dressing

* Stir salad ingredients together

White Chicken Chili

Original Recipe HERE

 

I simplified the original recipe a lot, both for convenience (I didn't feel like hunting down a variety of peppers) and the sake of hoping my kids would eat it (because they don't like super spicy things).  So it's really just a basic white chicken chili recipe now.  But that's OK, because everyone loved it.  Even my picky *J* said he, "LOVED it!"

 

My kids aren't big meat eaters, and they turn their noses up to chicken most of the time.  I knew I'd have better luck getting them to eat it if I incorporated it into the dish better than cubing it would.  So I cooked the chicken that afternoon and shredded it with the KitchenAid paddle.  No one complained at mealtime.

 

I ran out of cumin and couldn't find my chili powder, so I added a few shakes of Cuban seasoning to make up for it.  It was still pretty mild, but I could taste a hint of the jalapenos so it wasn't too bland.  Spices and seasonings and heat factor can be easily tweaked.  As expected, the kids added plenty of sour cream and cheese on top. 

 

Ingredients

2 tablespoons olive oil
2 medium yellow onions, finely chopped
1 jalapeño pepper, seeded and finely chopped
1/2 Tablespoon ground cumin
1½ teaspoons chili powder
¾ teaspoon smoked paprika
½ teaspoon cayenne pepper
1 teaspoon salt
4 large garlic cloves, minced
2 tablespoons all-purpose flour
4 cups broth
3 cans (15 oz) cannelini beans, rinsed and drained
3 cups chopped cooked chicken [I used shredded]
1 tablespoon lime juice
½ cup heavy cream [optional; I forgot it]

garnishes: lime wedges, shredded cheese, cilantro, sour cream

rice [optional]

 

Ingredients

(1) Heat olive oil in a large pot over medium heat.

(2) Add onions, jalapeno, cumin, chili powder, paprika, cayenne, and salt.  Cook until vegetables have softened, about 7 minutes.

(3) Meanwhile, drain and rinse one can of beans.  Mash thoroughly.

(3) Add garlic.  Cook an additional minute (do not allow garlic to brown).

(4) Add flour; stir in thoroughly.  Cook for about 1 minute.

(5) Add mashed beans.

(6) Stir in remaining 2 cans of beans, chicken, and lime juice.  Bring to a simmer.  Reduce heat to low; cook about 20 minutes.

(7) Add heavy cream.  Serve with garnishes and by itself or over rice.

 

Kid Participation: None, other than require me to grate several rounds of cheese for toppings.  Kids like them some cheese.

Slow Cooker Lentil Chili

Original Recipe HERE

 

This almost filled my entire 5.5 quart (I think?) slow cooker.  Therefore we ate it for two dinners, plus we had leftovers for lunches.  Good thing everyone liked it, though it looked like it would've frozen well.  Or, instead, you could just cut the ingredients in half (or maybe just use less canned beans) and adjust cooking time slightly.  As long as the lentils are sufficiently softened, it's ready to go.  I served it with cheddar dill biscuits.

 

Ingredients

1 medium onion, diced
3 cloves garlic, minced
1/2 jalapeño, diced, seeds removed
1 red pepper, chopped
1 yellow pepper, chopped
1 large carrot, peeled and diced [I didn't have one]
2 1/2 cups vegetable broth
2 cans (15 oz each) tomato sauce
2 cans (15 oz each) diced tomatoes
1 bag (16 oz) brown lentils, rinsed
2 cans (15 oz each) small red beans, rinsed and drained [I used 1 black and 1 great northern]
2-3 tablespoons chili powder [I used 1-1/2 Tablespoons]
1 tablespoon cumin [I omitted]

1 to 2 Tablespoons seasoning of choice [I used a Cajun mix]
Salt and black pepper, to taste

"Mexican-style" toppings of choice

 

Directions

(1) Dice onion, peppers, and carrot.  Mince garlic.

(2) Remove seeds from jalapeno; finely chop.

(3) Add all ingredients to slow cooker.  Stir to combine.

(4) Cook on high for 4 hours or on low for 6 hours.

(5) If desired, blend a small portion of the soup to thicken it.

(6) Serve warm with sour cream, shredded cheese, diced green onion, etc.

 

Kid Participation: None.

Meatless Burritos

Original Recipe: Better Homes & Gardens Simple Slow Cooker Recipes

 

There wasn't anything spectacular about this meal: it was certainly perfectly "fine" and will surely be made again because I always have the ingredients on hand.  Everyone seemed to like it, although rolled tortillas stuffed with filling usually don't mix well with little kids.  Next time I'll probably serve it with Tostitos and let them dig in, scooping style.  Also, I think it needed a little more flavor, which is easily fixable with some garlic, smoked paprika, green chilis, cayenne, cumin (if you like that sort of thing, and I don't, so I avoid using it whenever possible), etc.

 

Ingredients

3 cans (15 oz each) black beans and/or red kidney beans, drained & rinsed

1 can (14.5 oz) diced tomatoes, undrained [I used petite cut]

1-1/2 cups salsa

1 cup corn [I used frozen]

1/2 large jalapeno, seeded & finely chopped

2 teaspoons chili powder

2 cloves garlic, minced

16 8- or 10-inch flour tortillas

* Optional Toppings:

shredded lettuce

shredded Mexican cheese blend

sour cream

cooked rice

green onions, sliced

 

Directions

(1) In 3.5-, 4-, or 5.5-quart slow cooker, combine beans, tomatoes, salsa, corn, jalapeno, chili powder, and garlic.

(2) Cover; cook on low 6-8 hours or high 3-4 hours.

(3) To serve, spoon bean mixture onto tortillas.  Top with desired toppings.  Roll.

 

Kid Participation:

* dump all ingredients into slow cooker

* activate slow cooker

* make a massacre of the meal and earn yourself a bath

Slow Cooker Saucy Baked Beans with Sausage

Original Recipe: Better Homes & Gardens Simple Slow Cooker Recipes.

 

This recipe was a hit with every family member, so there was only one serving left over for lunch the next day.  The great thing about it is how easy it would be to increase its volume: another can of beans, some extra sausage, another squirt of ketchup, chopped red or green pepper and onion, and so on.  I'm sure it could be prepared on the stovetop, but I needed a fix-it-and-forget-it meal that day, so the slow cooker was my method of choice.

 

I served it with barley I cooked on the side.  It was too saucy to eat as-is; I think it needs something like rice or barley to bulk it up.

 

Ingredients

2 cans (15 oz each) Great Northern beans, drained & rinsed

2 cans (15 oz each) pinto beans or small red beans, drained & rinsed

12 oz cooked smoked sausage, cut into 1/4" slices

3/4 cup ketchup

1/2 cup barbecue sauce

1/2 cup pure maple syrup

2 Tablespoons packed brown sugar

2 Tablespoons prepared mustard

1/4 teaspoon black pepper

1 medium red onion, finely chopped

 

Directions

(1) In a 3.5-, 4-, or 5.5-quart slow cooker, combine all ingredients.

(2) Cover; cook on low 5-6 hours or high 2.5-3 hours.

 

Kid Participation:

* dump all ingredients into slow cooker

* push slow cooker buttons (yay, allowed to play with appliances for once!)

Cranberry & Bacon Chili

Original Recipe HERE

 

I love a good chili, but I don't gravitate towards those that require lots of ground beef or lots of kidney beans.  This recipe caught my eye because it involved neither, and the use of cranberries intrigued me.  Sweet, tart chili?  I was willing to take the chance on the unorthodox twist, since I've had chili with cinnamon and chocolate (aka, Cincinnati-style) and enjoyed it.

 

Luckily, this was a homerun instead of a bomb.  While I should still seek out an awesome traditional chili recipe (it seems like one of those basic dishes I should have in my arsenal), this one will go into rotation in our house.

 

The recipe is flexible: type of beans, type and amount of spices, additional vegetables (maybe some bell pepper and baby carrots?), etc.

 

Ingredients

6 slices of thick bacon, cut into 1/2″ pieces

1 yellow or white onion, diced

1 cup dried cranberries

1 can (14 oz) tomato puree

2 cups water

1 can (15 oz) kidney beans, rinsed & drained [I substituted Great Northern beans]

1 can (15 oz) pinto beans, rinsed & drained

1 to 2 tablespoons chili powder

1/2 tablespoon smoked paprika

1 tablespoon onion powder

1 tablespoon salt

1 tablespoon garlic powder

1/2 tablespoon cumin

1/2 tablespoon oregano

1/4 teaspoon cinnamon

garnishes [sour cream, green onion, shredded cheese, etc.]

 

Directions

(1) In a large pot, cook bacon over medium heat until crispy.  Set aside to drain on paper towel; leave several tablespoons of grease in pot.

(2) Add onion to pot; cook over medium-high heat until soft, about 4 minutes.

(3) Add cranberries to pot; cook 2-3 minutes.

(4) Add tomato puree, water, beans, spices, and cooked bacon to the pot.  Simmer on medium-low heat for at least 20 minutes.

(5) If desired, use an immersion blender (or regular blender) to lightly puree chili to reach desired thickness.

(6) Serve hot with garnishes.

 

Kid Participation: Add heaping helpings of cheese and sour cream; enjoy.

Santa Fe Casserole

Original Recipe HERE

 

This was a tasty casserole that was (1) easy to assemble, and (2) light enough that it didn't leave me feeling like I had a rock in my stomach afterward.

More vegetables could be added to bulk it up and add nutrition.  And I feel like it was missing a little something to make it extra special.  Next time I'll throw some salsa into the mix, a little garlic powder, and something like precooked sausage.

 

Ingredients

1/2 cup red onion, chopped

2 to 3 garlic cloves, pressed or minced

1/2 Tablespoon olive oil

1/2 teaspoon salt

1 teaspoon chili powder

1 teaspoon pepper

1 can (15 oz) beans of choice, rinsed & drained [I used pinto]

1 red or green bell pepper, chopped fine

3/4 cup milk

1-1/2 cup brown rice, cooked

2 eggs, beaten

1-1/2 cup cheddar cheese, shredded

 

Directions

(1) Preheat oven to 350 degrees F.  Grease a 2-quart casserole dish.

(2) In small skillet, heat olive oil on medium high heat.  Add onion and garlic; saute until tender.

(3) In  large mixing bowl, whisk eggs.  Add salt, chili powder, pepper, beans, bell pepper, milk, rice, and cheese; mix well.

(4) Pour mixture into casserole dish.

(5) Bake 25 minutes or until center is firm.  Let cool 5 minutes before serving.

 

Kid Participation:

* Stir all ingredients together

* Pick out red bell pepper AGAIN...someday I will get them to eat it!

Mexican Pizza

Original Recipe HERE

 

I've made this recipe several times already, and each time the entire thing is devoured by my family.  It has the convenience of homemade pizza without the post-meal feeling of being weighed-down as one often does after consuming lots of salty sauce, bready crust, and greasy cheese.  Of course, you could easily transform this one to fit that bill.  But the fresh, raw vegetables and screw-with-your-head concept ("But I don't use half a jar of Prego?!") are enough to make me really look forward to making pizza again and know I don't have to anticipate a food coma tinged with regret.

 

Depending on what culture my pizza is supposed to originate from, I add particular seasonings to my crust.  My go-to crust is this one (though the original recipe for this one has its own crust recipe), and for this pizza I add a few shakes of garlic powder, chili powder, and smoked paprika.  I don't like cumin, but I'm sure it would work.  If a premade crust is being used, the same seasonings can be added to the "sauce" instead.

 

Ingredients (NOTE: all are approximations and can be tweaked for personal preference)

pizza crust

1 cup refried beans [I use vegetarian or fatfree]

1/2 cup salsa

2 cups shredded Mexican cheese blend [or cheese of choice]

toppings: shredded lettuce, sliced avocado, black beans, sliced green onion, chopped tomatoes, etc.

 

Directions

(1) Prepare pizza crust as desired.  It is suggested that the crust be prebaked for a few minutes.

(2) Thoroughly combine refried beans and salsa.  Spread over crust.

(3) Sprinkle cheese evenly over "sauce."

(4) Finish cooking pizza.

(5) Top with vegetables immediately, while cheese is still melty.  Gently press into pizza if necessary.

 

Kid Participation:

* Prepare pizza crust

* Whisk together beans and salsa

* Sprinkle cheese over crust (while you hover, making sure they don't touch the hot pan)

* Spread toppings (see "while you hover" instruction directly above)

 

Slowcooker Corn & Bean Soup

Original Recipe HERE

 

This is a standard, sturdy recipe that doesn't open new culinary horizons, but it's tasty and healthy and light enough that you don't feel like you have five gallons of soup sloshing around in your stomach afterward.

 

Ingredients

1 Tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 can (28 oz) diced tomato

2 cans (15 oz each) beans of choice, drained & rinsed [I used black and pinto]

1 bag (1 lb) frozen corn kernels

1 medium zucchini, grated & drained

1 bell pepper, chopped

1 box (32 oz) vegetable stock

accompaniments

 

Directions

(1) Heat oil on medium heat in a large skillet.

(2) Add onions; cook for 3 minutes.

(3) Add garlic, chili powder, and cumin.  Cook 1 minute.

(4) Transfer onion mixture to slow cooker.

(5) Add remaining ingredients; stir to combine.

(6) Cook on low 6-8 hours or high 3-4 hours.

(7) Serve with accompaniments: sliced green onions, shredded cheese, sour cream, salsa, etc.

 

Kid Participation: None.

20-Minute Black Bean Soup

Original Recipe HERE

 

Easy to throw together, quick to cook, and consumed by every family member (some via more helpings than others, but no one complained...that's a win in my mind).  It was filling while still feeling "light" and not overwhelming (either in taste or in heft).  I bet this could be made in the slowcooker.

 

Ingredients

2 Tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
2 15.5-oz cans black beans, drained & rinsed
15-oz can diced tomatoes, undrained

1 cup corn [fresh, frozen, or canned]
1-1/2 cups vegetable broth
1 teaspoon salt
1/4 c feta cheese [optional]

shredded cheese [optional]

sour cream [optional]

Directions

(1) In a large pan, heat olive oil over medium heat. Add onion and garlic; cook 6-8 minutes or until beginnning to brown.

(2) Stir in cumin and chili powder.

(3) Add beans, tomatoes, corn, broth, and salt. Bring to a boil; allow to cook for 2 minutes.

(4) Transfer 1 cup to a blender.  Process until smooth; stir back into soup (or use an immersion blender and blend to your liking).

(5) Remove from heat.  Serve topped with cheese(s) and sour cream.

 

Kid Participation: None.

Black Bean Burgers

Original Recipe HERE

Husband loves him some cheeseburgers.  Bacon cheddar burgers, to be exact.  If there is one on the menu at a restaurant, he will order it.  It's maddening...it's like "Groundhog Day" every time we go out to eat.  And he also loves to grill at home, though he himself has dubbed his offerings "bronto-burgers" because of their extreme girth and density (he packs the meat so tightly...wait, that doesn't sound right...).  I'm always on him to please not use so much breadcrumbs and to flatten them out more.

Finally I took matters into my own hands and made these.  And we all liked them!  I may have just earned myself a permanent job as burger master.  As expected, the kids took the patties out of the buns and ate everything separately, but even Husband had to concede that these non-bronto-burgers were good.  The ingredient list below made eight full-size burgers.

Ingredients

3/4 cup panko

3 Tablespoon plus 2 teaspoons olive oil, divided

2 (15 oz.) cans black beans, drained and rinsed

2 large eggs

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika [optional]

1/4 teaspoon cayenne pepper

1 red or orange bell pepper, finely diced

1 shallot, minced

1/2 cup shredded cheese [optional]
cheese slices [optional]
buns

Directions

(1) Combine panko with 2 teaspoons of the olive oil; mix with a fork to blend.

(2) Heat a small skillet over medium-high heat. Add panko mixture to the skillet.  Toast, stirring frequently, until light golden brown. Remove from the heat; cool to room temperature.

(3) Place 2½ cups of the beans in a large bowl.  Mash with a potato masher or a fork until mostly smooth.

(4) In a separate bowl, combine eggs, 1 Tablespoon of oil, and spices. Whisk to blend.

(5) Add egg mixture, toasted panko, remaining ½ cup beans, bell pepper, shallot, and cheese to the mashed beans. Stir until evenly combined.

(6) Divide mixture into 8 equal portions, about ½ cup each. Lightly pack into 1" thick patties (I used my 15-oz can strainer to make uniform patties).

(7) Heat 1 Tablespoon of oil in a large skillet over medium heat. Carefully lay half of the patties in the skillet; cook until well browned on both sides (8-10 minutes total).  Top with cheese slices during last minute of cooking if desired.

(8) Transfer cooked burgers to a plate and tent with foil.  Repeat with remaining oil and bean patties. Serve warm.

Kid Participation:

* Mash beans

* Mix together ingredients

* Form patties (if you don't mind cleaning up the resulting messy hands)

15 Bean Enchiladas

Original Recipe HERE

Don't let the thought of buying or preparing 15 separate varieties of beans scare you.  These 15 come all together in one handy-dandy bag.  This is an easy-to-prepare meal that's also easy-to-assemble.  Better than that, everyone in my family really, really liked it.  Even *J*, who is going through a picky, I-don't-need-to-eat-dinner phase, asked for seconds.

I used the recommended "15 Bean Soup, Cajun Style" from Hurst (which was conveniently recommended because the company sponsored the creation of the original recipe; I assume any other bean mixture would work as well).  I didn't soak the beans ahead of time, so I had to give them 90 minutes to boil that afternoon - which was fine because they were low maintenace.  I did use the provided seasoning packet and am glad I did.  I made the entire bag, which left me with plenty of leftover beans.  Not sure what to do with them; will probably toss them with some feta and salad dressing or something equally uninspired and lazy.

The only change I made was to use eight 10" tortillas which required using two casserole dishes to fit everything.  Next time I'll skip the packet of taco seasoning and just give some generous shakes of cumin, garlic powder, smoked paprika, cayenne, etc.  I might throw in some cream cheese to change the consistency and mellow out the spiciness a bit (though no one complained about the flavor).

Ingredients

* For sauce:

1 can (15 oz) tomato sauce

1 Tablespoon taco seasoning

* For enchiladas:

3 to 4 cups cooked beans [15 Bean Soup, Cajun Style by Hurst]

1 can (15 oz) petite diced tomatoes, well drained

1 1/2 cup shredded cheddar cheese
2 Tablespoons taco seasoning
8 10" or 12 8" tortillas
1 to 2 cups Mexican blend shredded cheese

Directions

(1) Cook the beans.  Drain.
(2) Preheat oven to 350 degrees. Lightly grease 9×13" glass baking pan.
(3) Prepare sauce by whisking taco seasoning into tomato sauce.
(4) In a medium bowl, combine cooked beans, diced tomatoes, cheddar cheese, and taco seasoning.
(5) Spoon bean mixture into tortillas. Roll; lay seam side down in prepared baking dish. Repeat for all tortillas.
(6) Pour tomato sauce on top of enchiladas, being sure to cover edges of tortillas. Sprinkle Mexican blend cheese over the top.
(7) Cover with foil.  Bake 20 minutes.  Remove foil; bake an additional 5-10 minutes or until sauce is bubbling and cheese has melted.  Let cool slightly before cutting and serving.

Kid Participation:
* Whisk sauce and seasoning
* Stir bean mixture together
* Scoop bean mixture into tortillas
* Spread sauce on enchiladas
* Sprinkle cheese on enchiladas

Mango Quinoa Salad

Original Recipe HERE

Not much to say about this other than it was easy and refreshing, and it tasted even better the next day.  A good meal for a hot day, and it can be served as a side dish or as the only thing you're eating for dinner.  I didn't have the quinoa, so I used Trader Joe's Harvest Blend.  I imagine Israeli couscous would work as well.  This made enough for all of us to eat some at dinner, as well as enough leftovers for me to have a hearty lunch

Ingredients
2 cups cooked quinoa (or any similar blend), room temperature or chilled
1 14-oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
4 green onions, thinly sliced
3 Tablespoon red wine vinegar
2 Tablespoons extra virgin olive oil
1-2 Tablespoons lime juice
kosher salt
freshly cracked black pepper

Directions
(1) Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, and black beans.
(2) In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. (3) Toss to combine and add salt and pepper to taste. Chill at least one hour before serving.

Notes: A greater variety of diced vegetables could be added, as could some frozen corn or maybe canned pineapple tidbits.

Kid Participation: Nothing besides mixing everything together, since that's about all you do with this recipe anyway.

Egg & Cheese Quesadilla

Original Recipe HERE

I wasn't sure if this should be served as breakfast or dinner.  But it doesn't really matter, since I'm a big fan of breakfast-for-dinner (especially when I haven't got anything else planned and it's 5:30pm..."Who wants pancakes?!").  A handy dish to have in your repertoire with ingredients that can be adjusted for anyone's taste.  Always nice to have a meal when everyone gets exactly what they want (that is, unless they don't like Egg & Cheese Quesadillas in the first place).

Ingredients

4 large eggs

splash of milk

salt & pepper

2 teaspoons oil

1/2 cup pinto or black beans

finely chopped vegetables (green pepper, onion, mushroom, etc.) [optional]

1 cup Mexican cheese blend

4 tortillas

salsa [optional]

guacamole [optional]

sour cream [optional]

Directions

(1) Whisk eggs in bowl with splash of milk, salt, and pepper.
(2) Place 1 tsp of oil in a 9" pan (whatever is slightly larger than tortilla) over medium heat, coating the bottom of pan.

(3) Pour the whisked eggs, tilting pan to spread them across evenly.  Let omelette cook for 20 seconds.

(4) Sprinkle beans and vegetables on top; let it cook for another 20 seconds. Using spatula, gently go along the edges of the omelette, lifting away from pan to loosen.

(5) Sprinkle 2 Tablespoons of cheese on top of eggs.

(6) Place one tortilla on top of eggs.  Flip it onto plate, tortilla side down.  Slide eggs, tortilla side-down, back into pan.

(7) Sprinkle another 2 Tablespoons of cheese on top of eggs.  Place another tortilla on top to cover.

(8) Cook quesadilla for 1 minute, pressing down lightly with spatula to help melt the cheese.  Flip quesadilla to cook other side for additional 30 seconds (or until cheese melts and tortilla is golden).

(9) Cut into wedges and serve with optional accompaniments.

Notes: My tortillas got a little dry; I think I had the burner heat too high.  Next time I'll be more watchful.

Kid Participation:

* Whisk eggs & milk

* Smear accompaniments all over top of quesdilla

Garbanzo, Tomato, & Pasta Soup

Original Recipe HERE

*N* read a book in which the young characters ate tomato soup, so guess what she asked me to serve for dinner.  I had already had this recipe in the hopper to make this week, so I figured it would be close enough.

Both kids enjoyed most of it: *N* picked out the onions and some tomatoes, and *J* ate everything except the chickpeas (which I find strange, since he adores hummus, but he always locates the garbanzos in anything I make and leaves them on his tray).  Both asked for second and third helpings, so this will be made again.

I followed the recipe closely, and next time I'll just use any type of canned tomato I have on hand (usually diced).  Also, any sort of small pasta, like ditalini or orzo, would work just as well - but they aren't as fun.  Toward the end of the meal, *N* enjoyed hiding various elements of the soup between two shells and asking me to guess what was in there.  Dinner and a show!

Ingredients

45 to 50 oz vegetable broth

1 1/2 cups small seashell pasta

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced or pressed

1 (15 oz) can garbanzo beans, drained and rinsed

2 cups fresh spinach leaves, finely chopped

1 (28 oz) can whole peeled tomatoes, chopped, juice reserved
2 Tablespoons tomato paste

1/2 teaspoon dried basil

1/4 teaspoon dried ground thyme

salt and pepper to taste

Directions

(1) Bring vegetable broth to a boil in large pot. Add pasta; cook for 8 to 10 minutes or until al dente.

(2) Meanwhile, heat oil in medium skillet over medium heat. Saute onions and garlic until translucent.

(3) Add spinach and garbanzo beans to pan.  Increase heat slightly; sautee until spinach is wilted.

(4) Stir vegetables into pasta.  Add tomato paste, basil, thyme, salt and pepper. Heat through and serve.

Notes: I assume chicken broth would work just as well.  *J* may accept different beans (cannellini?).

 

Kid Participation: None.

Hummus

Original Recipe HERE

*N* has always happily eaten hummus, but for some reason I never made it myself.  Which is odd, because I made all her baby food and some of *J*'s (not as much since he was a pickier eater as a baby...something he has more than made up for).  And hummus is (1) easy, and (2) healthy.  So I guess I'm just lazy and can't resist the lure of the frequent commissary coupons for Sabra brand.  Tonight, not feeling well, I didn't have the energy or stomach to make a real meal.  I had the makings for hummus and a recipe bookmarked, so I went for it.

Both kids loved it.  *N* asked for crackers and all I had were Tomato & Olive Oil Triscuits (thanks, major winter storm, for preventing me from restocking our pantry for days and days).  She scooped the hummus and ate every last cracker, as well as every carrot and celery stick I provided...without a single protest.  Veggies with nary a cross word?  Unbelieveable.  And *J* used the carrots and celery as spoons, but I'll chalk that up to him not realizing he was supposed to eat them.  Much of his hummus was consumed with his hands and he kept asking for more.  So I will be exploring more hummus options - roasted red pepper, roasted garlic, served on bagels, made with dried beans, and so on, since it seems to be a winner in our house.

Ingredients

2 to 3 teaspoons sesame seeds, rinsed & drained

1 15-oz can chickpeas

1 garlic clove, roughly chopped

2 Tablespoons plain fat-free yogurt

2 Tablespoons lemon juice

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cumin

2 teaspoons olive oil

Directions

(1) In small pan on medium-high heat, toast sesame seeds until just turning golden brown.

(2) In food processor bowl, combine sesame seeds and all ingredients except oilve oil.  Process until smooth.  Taste and adjust seasonings to your preference.

(3) Add olive oil; process until smooth.

Notes: None.

Kid Participation:

* Add ingredients to food processor bowl

* Operate food processor

Slow Cooker Black Bean Soup

Original Recipe HERE

This soup was a hit with everyone in the house, and it couldn't be easier.  The original recommends working with dried black beans, but I couldn't find them at the commissary (there's always one thing that I can't get and sends me to the regular grocery store).  I used 2.5 15-oz cans of beans, and it wasn't enough - the soup was much too thin.  After immersion blending the soup, I added a can of chickpeas (since I was out of black beans) and blended again, which helped a bit.

This made an entire 6-quart slow cooker full of soup.  So we aren't eating it for lunch and dinner for three days straight, next time I'll cut the recipe in half.

We sprinkled some mexican cheese blend into the kids' bowls, because adding shredded cheese makes them more willing to try anything.  *N* also liked sour cream, though the creme fraiche we tried (per the original's suggestion) didn't do anything for anybody.

Ingredients

1 Tablespoon olive oil

1 onion, diced

3 garlic cloves, chopped

2 cups dried black beans, soaked overnight, rinsed & drained [or 3 to 4 15-oz cans of black beans, rinsed & drained]

1 32-oz container chicken broth or vegetable stock

1/4 cup cilantro, chopped [optional; I did not use]

2 bay leaves

2 teaspoons kosher salt

1 cup water

shredded cheese [optional]

sour cream, plain yogurt, or creme fraiche [optional]

Directions

(1) Heat oil in sauté pan over medium heat.  Sauté onions for 4 minutes.

(2) Add chopped garlic.  Sauté one additional minute.

(3) Place onion-garlic mixture into slow cooker along with all other ingredients.  Stir to combine.

(4) Cook on low for 8-10 hours or high for 4-5 hours.

(5) Remove bay leaves.  Using either hand blender or traditional blender, puree ingredients to desired texture.
(6) Top each serving with shredded cheese and dollop of yogurt, sour cream or crème fraiche.

Notes: None, other than using more beans.

Kid Participation:

* Add ingredients to slow cooker

Black Bean Spinach Pizza

Original Recipe Found in Taste of Home's 2006 Quick Cooking Annual Recipes

I love homemade pizza, but I worry my family gets tired of having it the same way every time.  This seemed like a somewhat healthy alternative version.

I didn't think the amount of beans would be enough, so I added another half-can of garbanzos.  In retrospect, there was too much bean-iness on the pizza, so I'll stick with the recommended one can next time.

Ingredients

pizza crust [I used this one]

1 can (15 oz) black beans, rinsed and drained

1/3 cup finely chopped onion

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon minced garlic

3/4 cup salsa

1/2 cup frozen chopped spinach, thawed and squeezed dry

1/2 teaspoon hot sauce [optional]

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded sharp cheddar cheese

Directions

(1) Preheat oven to 450 degrees.  Prepare pizza crust according to directions

(2) In small bowl, combine beans, onion, chili powder, cumin, and garlic.  Mash (I used a pastry cutter) until a spreadable consistency is reached.  Spread over crust.

(3) In another bowl, combine salsa, spinach, and hot sauce.  Layer over bean mixture.

(4) Sprinkle cheese over pizza.

(5) Bake 8-10 minutes or until golden brown.

Notes: More toppings, like chopped green onions or canned diced green chilis, would add more flavor.  So would using different types of cheese.  A different salsa, like a pineapple-based one, could be good.

Kid Particpation:

* Mash bean mixture

* Stir salsa mixture

* Sprinkle cheese

Southwestern Black Bean Salad

Original Recipe HERE

I picked this as a last-minute addition to dinner because I needed a side dish.  It turned out to be tastier than the entree.  This was enthusiastically gobbled up by my husband, my 3-year old, and my 1-year old.  Since I was in a rush, I added the avocado along with everything else and didn't have time to refrigerate it for 30 minutes.  It still tasted great, and it was even better the next day after the dressing had had time to really permeate the vegetables.  See helpful information on how to cut an avocado without making a massacre of it here.

This is similar to my standard homemade salsa recipe: same ingredients as well as finely chopped mango and a few spoonfuls of store-bought pineapple or peach salsa, as well as some minced jalapeno and garlic if I want it spicy.

Ingredients

1 can (15.5 oz) black beans, rinsed and drained

9 oz frozen corn, thawed

1 tomato, chopped

1 small hass avocado, diced

1/4 cup chopped red onion

1 scallion, chopped

3 Tbsps lime juice [or juice of one lime]

2 Tbsp red wine vinegar

2 Tbsp extra virgin olive oil

1 tsp sugar

1 Tbsp cilantro [optional]

salt and pepper

Directions

1) Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper in metal or ceramic bowl.

2) In separate bowl, whisk together lime juice, vinegar, olive oil, and sugar.

3) Add dressing to vegetables.  Marinate in refrigerator 30 minutes. Add avocado before serving.

Notes: None.

Kid Participation: Just mixing everything together.