Using Pinto Beans. Guide E-213 Revised by Nancy C. Flores and Cindy Schlenker Davies College of Agricultural, Consumer and Environmental Sciences, New Mexico State University Authors: Respectively, Extension Food Technology Specialist, Department of Extension Family and Consumer Sciences; and County Program Director and Extension Home Economist, Bernalillo County Extension Office, New Mexico State University. (Print friendly PDF) Introduction The pinto bean, one of many types of the common bean (Phaseolus vulgaris), is one of the Americas’ gifts to the world. Beans were domesticated in Peru and Mexico around 8,000 to 7,000 years ago. They are just as popular today because of their flavor, cost, nutritional value, and ease of preparation.
Few foods are as versatile as pinto beans. (NMSU photo by Susan B. Nutritional Value Pinto beans are a good source of protein, vitamins, and minerals. However, beans contain several complex carbohydrates that are not readily digested. Storage Cooking Techniques Tips For Success. Falafel heaven » Thrifty Living. I think we may be going through the moon’s Falafel phase, because a couple other Vegan Mofo bloggers have made and blogged about falafels in the last couple of days.
(Hi, Jeni!) If you’ve never had a homemade falafel sandwich, you are really missing out on something Very Delicious and Very Delectable. While bought ones CAN be good… even really very yummy and tasty… they can also be not very good at all. Make falafels yourself and you can be guaranteed of making a lip-smacking good meal. (The kind that makes you wish you’d made more, even when you’re stuffed full of falafel goodness and couldn’t possibly eat any more.) A warning to the fried-food-phobics out there! These are fried, specifically deep-fried. Some falafels are made with dried chickpeas which have been soaked overnight but not cooked (I think this is the “authentic” way). We always make enough of these to do three meals of four sandwiches (yes, Mr Thrifty and I have two sandwiches each… they are that good!) 1. 2. 3. 3. 4. 5. Vegan Louisiana Red Beans and Rice Recipe. I’ve been watching the wonderful HBO show Treme, so I’ve got New Orleans on the brain right now. Today I set out to create a healthy, vegan version of red beans and rice that’s as smoky and satisfying as any served in the Crescent City.
To achieve that, I used canned chipotle peppers, one of my common secret weapons. I served this on brown rice, with scallions and a generous amount of Tabasco sauce. For a less traditional serving idea, try it with pickled onions and a salsa made with tomatoes, cucumber and roasted poblano pepper. Not traditional but so good. Make a pot of these beans on Sunday and you’re good for the week. Vegan Louisiana Red Beans and Rice Soak the beans overnight, or use the quick soak method. Heat the olive oil over medium heat in a large heavy pot.
Remove the bay leaves and serve on rice, passing the Tabasco. Serves 6-8 Please Tweet, Like or Stumble this. Swiss Chard Poached Egg Toast. Swiss chard is sautéed with onion and garlic, then seasoned with red pepper flakes and nutmeg. This savory spiced green goes perfectly on toasted, finished with a delicately poached egg. This recipe comes to us from Elizabeth of Sophisticated Pie. Serves 4 4 eggs1 large bunch swiss chard1 tablespoon olive oil1/2 onion, minced2 cloves garlic, minced1/4 teaspoon red pepper flakes1/8 teaspoon nutmegsalt and pepper, to taste4 large slices country bread, toasted To poach the eggs: Place 2 inches of water in a large saucepan over medium-high heat. Bring to a boil. Break the eggs into separate cups. Cook the eggs for about 4 minutes, or until the whites are firm by the yolks are still runny. To complete the Swiss Chard Poached Egg Toasts: Fill a large bowl of water and plunge the Swiss chard into the water to clean it.
Place the olive oil into a large sauté pan over medium-high heat. Add the chard to the pan and season with the nutmeg. Place the chard mixture in 4 even portions to top the toast. Light Swiss Chard Frittata. At first bite you'll love the sweet caramelized onions, in combination with the savory flavors from the Swiss chard, eggs and cheese. A perfect meatless dinner when paired with a salad and some crusty bread. Or you can serve it for breakfast or brunch, it's easy to make ahead and reheat before serving. Swiss chard is one of my favorite leafy green vegetables and it's an excellent source of vitamins K, A, and C, minerals, phytonutrients, antioxidants and fiber. If chard is not available, try this with kale or spinach.
To keep it light, I usually I prefer to make my Frittatas with half egg whites/half whole eggs but to further lighten it you can make this with all egg whites as well. Depending on how you serve this, it will serve four to six people. Swiss Chard FrittataSkinnytaste.comServings: 6 • Serving Size: 1/6 • Old Points: 2 pts • Points+: 4 ptsCalories: 138.7 • Fat: 5.5 g • Protein: 12.3 g • Carb: 12.7 g • Fiber: 4.9 g • Sugar: 2.1 gSodium: 446 mg (without salt) Ingredients:
Recipes for Health - The Misunderstood Eggplant. Thai Eggplant Massaman Curry. Not quite so popular as the Red,Green & Yellow Thai Curry, but a little milder & a lot more aromatic is the Unique Massaman Curry. The flavoring for Massaman curry is called Massaman Curry Paste (nam prik kaeng masaman), which contains very warm & aromatic spices like cinnamon, clove, cardamom, & nutmeg. These popular spices of the Indian Subcontinent combined with the Asian flavors of Lemon grass, Galangal, Kaffir lime leaves, & Fish Sauce, makes it a rich & brimming part of the Thai cuisine. I did not dare to cook Thai at home for so long, for I am not very comfortable with the strong smell of the fish sauce & shrimp paste. This Massaman curry paste, however inspired me to give it a try. I read thru’ & I realized that I could easily leave out the fish sauce & still have a very authentic & flavorful touch of authentic Thai.
Thai Eggplant or Kermit Eggplant: The Thai eggplant, also known as Kermit eggplant, is a variety of eggplant used primarily in Thai cuisine and Laotian cuisine. Cooking Eggplant" Grilled Eggplant. From Chef Jose Andres, A Family Favorite For $10. Slow-roasted tomatoes. I am sometimes certain that I wait all year for tomato season, you know, the way a more normal person might be excited for the Giants to get back to the field or eagerly anticipate whatever sleek and minimal trinket Apple has coming out this fall. But for me, it’s just tomatoes. I eat them on eggs, in sandwiches, cooked and raw in every possible format from paste to pasta to chili and seriously, don’t even try to bring me a cream cheese-schmeared bagel without a thin slice of tomato on it.
Alex did once and let’s just say, it didn’t go over well. Poor Alex. I love tomatoes so much that I even occasionally take part in the blasphemy that is “sun-dried tomatoes,” most of which are about as dried out in the sun as I am this week–unfortunately not the case for either of us. And what to do with them? One year ago: Oh look, I was gushing over the exact same thing. Slow Roasted Tomatoes Preheat oven to 225°F. Bake the tomatoes in the oven for about three hours. Vegetarian Lettuce Wraps. Today is Ash Wednesday, the beginning of Lent, and I’d like to share this exceedingly meatless treat with you that I’ve been saving since December.
It’s absolutely, positively, delicious. Let me begin by warning you that this dish contains tofu. I just laughed when I typed “tofu.” It ain’t exactly…my thang. But guess what? The thing about tofu is…well, you have to get past the name. Actually, never mind. The second thing you have to realize about tofu is that straight out of the package, it’s grody. But that’s my own private struggle. The Cast of Characters: Firm tofu, romaine hearts, fresh or frozen corn, chili powder, soy sauce (not pictured because I’m an airhead. Very good things are about to happen here. Slide the block of tofu straight into a hot nonstick skillet with a little bit of peanut or olive oil. IMPORTANT NOTE: A nonstick skillet is really, really good here. Break it up into pieces with a spoon… Then continue breaking it up until it’s in very small pieces. Tofu, tofu, tofu. Ha. a. Vegan Black Metal Chef Episode 1 Pad Thai Butternut, Soup Recipe, Butternut Squash, Recipe. How To Make Creamy Roasted Butternut Squash Soup Butternut Squash Soup source: recipe and photograph created by www.finedinings.com Recipe Type: soup, butternut squash, vegetable, heavy cream, chicken broth Prep Time: 20 min Cook Time: 1 hr 15 min Total Time: 1 hr 35 min Servings: 6 Ingredients 1/2 pound butternut squash, halved lengthwise, seeded1 tablespoon butter1/2 cup onion sliced thinly3 garlic cloves sliced2 cups chicken brothSalt to taste1/2 teaspoon white pepper3/4 cup heavy cream, dividedFresh Thyme leaves for garnish Directions Preheat oven to 400 degrees F.
Spray a 13x9x2 inch glass baking dish with vegetable oil. In a large saucepan melt butter over medium high heat, sauté the onion and garlic stirring constantly for approximately 3 minutes. Garnish if desired by drawing initials of your guests on top the butternut squash soup with the remaining 1/4 cup cream; sprinkle with fresh thyme leaves and serve.