Monday, January 28, 2013

Easy Crock Pot Black Beans(no soaking)

My semi-vegan eating this past year has led to an increase in black beans in my diet(1/2 C = 7 g protein)...and while canned beans are OK (especially the low salt variety, rinsed)....these REAL beans are so simple, allow you to really control the salt, seasonings, and are even cheaper...plus if you have beans in your food storage, it's good to be in the habit of cooking/using them...

Just...
1. Dump the dry beans out and get rid of any little rocks or discolored beans...don't worry about the broken ones; then put in a colander and rinse.
2. Dump into your crock pot (tip: get some slow cooker liners and you'll eliminate cleaning!)
3. Chop up one onion and dump on top of beans.
4. Add 1 t Cumin
5. Cover with water (about 5 cups)
6. Cook on high about 3 hours. Drain and refrigerate or freeze.This equals about 3-4 cans of beans (16 oz)
7. You could jazz these up a bit with chili powder, etc...and add a bit of salt.

FYI...you don't need to presoak black beans. Red or kidney beans do require soaking and boiling in order to get rid of a toxin!
There is some thought that soaking overnight and discarding the water will remove some of the flatulence producing enzymes. 
When I soaked my black beans they tended to split open a bit even before cooking...and the cooked beans were a bit "exploded" looking...which probably doesn't matter much...just saying, non-soaked beans will be a bit firmer.
Also, a quick way to get the benefits of soaking(reduced gassiness?)  is to cover beans with cold water, bring to a boil, cover, turn off heat and let sit in the hot water for at least an hour. Drain this water off and add fresh water for cooking. Some suggest adding a tiny pinch of baking soda to the soaking water.


Monday, January 14, 2013

Cranberry Crumble

If you still have cranberries in the freezer (or can still grab some at the store)...you can make these yummy bars...I had to wallow in some comfort food yesterday while recuperating from speaking in Church and these were great....must remember for next fall!

Cranberry Crumble
(I think I saw this on Foodgawker)

For the crust:
1 C sugar
1 t baking powder
1/4 t salt
2 1/2 C flour
1/2 C almond meal
1 C cold, unsalted butter
1 egg
zest of 1/2 orange
1/2 t cinnamon

For the filling:
juice of 1/2 orange
zest of 1/2 orange
12 oz bag fresh or frozen cranberries(if frozen, you don't need to defrost)
2/3 C sugar
1 t vanilla
1 T cornstarch

Preheat oven to 375.
I made this in my food processor: mix dry ingredients; add cut up cold butter and pulse until "mealy"...then add egg and pulse until "crumbly"...pat half of this in a foil lined (or Pam sprayed) 9 x 13 pan.
Mix filling ingredients (just leave cranberries whole- don't chop) and distribute over crust; then crumble the remaining crust over the cranberries...bake about 45 minutes; this would be good with a drizzle of powdered sugar glaze or melted white chocolate...but also delicious as is!

Tuesday, January 1, 2013

Utah Thanksgiving!(Sweet Potato Casserole with Pecan Topping)

Catching up with 2012 before we get too far into 2013


After getting back from Utah on the 13th...I flew back on the 17th with Kendra and kids...we had a great week with family....here are Kody and Parker with Everett on his blessing day (Nov 18,2012)



While in Utah, Parker got his hair cut...at the only place he trusts....looks pretty fun, but it could be a long time between haircuts if you have to got to Utah for one!




Wrestling with Uncle Karl....those are a lot of boys to take on at once...good job, Karl!




Brady's story of Carson's sleepwalking/night peeing adventure...





Grandma time with Audrey...while everyone else went sledding...loved it.




Cutest little "turkey" girl...



The main event...low key but yummy! Good rolls, Kendra....Here's the ...

Sweet Potato Casserole:
4-6 sweet potatoes, cooked and peeled
2 T butter
1/4 C cream (or milk or almond milk)
1/4 C orange juice
1 t vanilla
1/4 C maple syrup
1/2 t salt
3/4 T nutmeg
3/4 t cinnamon

Pecan Topping
1/4 C butter
1/2 C brown sugar
1/3 C flour
3/4 C chopped pecans
2 T maple syrup

Mash sweet potatoes with butter. Add everything else and pour into 2 qt casserole. Mix topping ingredients and sprinkle over potatoes...bake 45 minutes.




Most of the group....such a lot of joy being together!



A last hurrah...stopped at ?Kangaroo Bounce House? on the way to the airport....you can't see them but there are a lot of boys playing in there!