Crave Wednesday: Bourbon Baked Beans

It's been a little quiet on the ole blog-o this week.  Which is due mostly to the fact that I've been without internet for the past 5 days.  Why?  Because we've been out in the woods!

It was pretty much a disaster of a camping trip.  I had warned Thatboy in advance that camping with our children wasn't going to be the relaxing vacation he envisioned.  I think the exact words I used were "This is going to be more work than vacation."  

He decided that he wanted to prove me wrong.  Fueled by visions of his own family camping trips (which occurred when he was a teenager and involved sleeping in campers or cabins with working kitchens) he promised to plan the whole thing.  His number one goal was to find a place with a nearby lake to swim in.  He found and booked the campsite.  "There's even a restaurant in town!  So you plan breakfasts, and we'll pick up lunch and dinner.  See, vacation!  No cooking!"

Except as we drove through town we noticed that the restaurant?  She was no longer open.  Closed for business.

And then we pulled into the campground and I asked what our campsite number was.  He didn't have an answer.  "I was going to look it up on my phone."  He didn't even think that maybe we wouldn't have cell service in the middle of the woods.  So we drove around and headed back to town to find someone with cell service to look up our reservation online.

Finally, we were back at the campground and ready to set up camp.

Because the local restaurant was closed, we ended up heading to Lake Arrowhead for dinner - which was about 30 minutes away.  During the drive Thatbaby fell asleep in the car.  

You guys know about the curse of the car nap?  If you're a parent, chances are you've experienced it.  They get just enough sleep to recharge them, making any subsequent sleep impossible.  The entire way home from dinner, Thatbaby sang and talked.  When we got back to the campsite and tucked into sleeping bags, he was bouncing off the tent walls.  It took forever to get him to settle down and go to sleep.

The next morning I went to make breakfast, only to find Thatboy hadn't packed any cookware.  Despite the fact I had asked him to make a list of all the things we had in our camping gear twice, and the fact that my mom had brought us up a cookware set that he claimed we didn't need because we already had one, and the fact that the morning we packed the car I tried to go over a list of "what we had."   Without a pan, there was no way to cook/reheat the food I'd brought.  And without a pot or coffee pot, there was no way to make the hot chocolate I'd promised the kids.  We did our best with foil, but ended up eating semi warm eggs and potatoes.  Thank goodness I had cooked them before we left or it would have been a real disaster.   

After breakfast we went for a little hike around the campgrounds, before getting dressed and heading to the lake for that swimming Thatboy had wanted to do so badly.  Except he hadn't done research to realize that the one part of the lake that allowed swimming was fenced off and no dogs were allowed.

So he and the boys went swimming, while I took Thatdog to a different part of the lake and we just sat and enjoyed the view for a few hours.  

(Between you and I, those quiet hours were some of my favorite of the entire trip!)  We met up for lunch at the "Artisan Faire" the town was having.  Which meant there was a food truck where we could grab burgers and hot dogs.  Camp food not at the campsite! 

While the kids napped, we drove to 2 different nearby towns looking for cookware so we could make breakfast the rest of the time we were there.  When the boys woke up, we headed back to the lake to give the boys their first fishing lessons!

We caught nothing.  Which was okay by me!  We headed to the next town over to grab dinner, only to find that there was no outdoor seating.  Which meant no dogs allowed.  And with the weather in the 80s, it was a little too warm to be leaving Thatdog in the car.  In fact, there were no restaurants for the next 3-4 towns over that allowed dogs.  So back to Arrowhead we went.  And another rough night was had.

Our second morning I was able to cook breakfast AND make hot cocoa.  While Thatboy built our first fire.

Today was hiking day.  And we headed up to the very top of Keller's Peak to the lookout for some killer views.

Thatboy and Thatkid headed up even further to the Peak's Lookout, while those of us with four legs, small legs, and fears of heights stayed down below.

I had found a great nearby hike for the family - National Children's Forest.  It was a little less than a mile loop, on a paved path, that promised beautiful views.  Thatboy wasn't thrilled about the idea of a paved path, but I knew it was exactly right for our little guys.  Including the one who didn't want to walk the entire trip. For 3 days he wanted to be carried everywhere we went.

The older one only made it about half a mile before he started complaining about how tired he was and how much his legs hurt.  Luckily I spotted one of those promised beautiful views and guided him towards there with the promise of a rest and snack.

We sat for a while and ate, and then, miraculously his legs felt better and he wanted to climb every rock in the area.  And the little guy, wanting to do whatever his brother did, decided he could walk a little (and climb) too.

We headed back to the campsite where I entertained the kids for a bit while Thatboy ran and grabbed dinner to bring back and eat there.  Then we managed to actually get Thatbaby to sleep!  We stayed up with Thatkid doing glowsticks and smores.

The next morning was breakfast, more cocoa, and then packing everything up to head home.  The trip felt much longer than 3 days, and we were exhausted from poor sleep, lots of work, and bored children.  The campsite offered no showers or hot water, so we were definitely not at our best in the smell department either.

Things I learned from the trip:
1) Thatboy is not the planner in our relationship.  And I should stay being the one in charge of planning everything.

2) Children 5 and under are not great at "entertaining themselves" with nothing more than a ball and some trees.

3) I used to love camping in tents when I was younger, or when it was just Thatboy and me.  But with young kids?  I don't see the need.  I think we're going to stick with cabins for the next few years.  I mean, we can still get to do all the same thing, but with warmer, more comfortable beds, separate spaces, and a place to cook meals.

In truth, you can have almost all the "fun" aspects of camping without even leaving your immediate vicinity.  We have hiking, lakes, trails, all right here.  We set up the tent in the backyard every year and we have a firepit for making smores.  We even can eat campfood in the comfort of our own yard! Like beans!  A pot of beans has always been "camp food" for me.  Because it's easy to cook over an open fire or camp stove, it's filling, and versatile.  Even Thatboy's family used to make beans when camping and use them for dinners and breakfasts.

These are cooked low and slow, sweetened by maple syrup, flavored by bacon and bourbon.  Served with hot dogs, burgers, chicken, or steak - whatever you love to cook when camping.  As a bonus, they won't leave you smelling like a campfire for days after the fact!

Bourbon Baked Beans(From Cooking Light)

1 lb dried navy beans

3 applewood smoked bacon slices

1 cup finely chopped onion

5 cups water, divided

1/2 cup maple syrup, divided

1/4 cup plus 2 Tbsp bourbon, divided

1/4 cup Dijon mustard

1 1/2 tsp Worcestershire sauce

1 Tbsp cider vinegar

1. Sort and wash beans.  Place in a large Dutch oven.  Cover with water to 2 inches above beans, cover, and let stand overnight.  Drain.
2. Preheat oven to 350. Heat pan over medium high heat.  Add bacon to pan and cook 4 minutes or until crisp.  Remove from pan, reserving 1 1/2 Tbsp drippings in pan.  Crumble bacon.
3. Add onion to drippings in pan, cook 5 minutes or until onion begins to brown, stirring frequently. 
4. Add beans, bacon, 4 cups water, 1/4 cup maple syrup, 1/4 cup bourbon, mustard, Worcestershire sauce, and pepper to taste.  Bring to a boil, cover and bake for 2 hours.
5. Stir in 1 cup water, 1/4 cup maple syrup, and 2 Tbsp bourbon.  Cover and bake 1 hour or until beans are tender and liquid is almost absorbed.  
6. Stir in vinegar and season with salt.

Trail of Crumbs: Uncle Kerry's Monday Red Beans and Rice

I'm not going to lie, one of my draws to Trail of Crumbs was the promise of New Orleans food. I love cajun food - gumbo, jambalaya, etouffe, and of course, red beans and rice.

Since Kim Sunee spent most of her childhood in New Orleans, I knew the book would be chock full of great cajun recipes.  Not just great, but authentic. 

Red beans in rice is a great staple to have.  I think of it as "poor man's food" because all the ingredients are relatively cheap, but it really fills you up.    Thatbaby skipped the sausage which was "too spicy."  But otherwise he thought this meal was brilliant - because he loves beans and he loves rice.    Maybe he's going to follow in my footsteps with his love of cajun food?  Just have to work on that spice tolerance.

Uncle Kerry's Monday Red Beans and Rice (From Trail of Crumbs)

1 1/2 Tbsp butter

1 onion, chopped

1 green bell pepper, chopped

4 celery ribs, chopped

3 garlic cloves, smashed

1 tsp salt

1/2 tsp black pepper

1 smoked ham hock

1 bag dried kidney beans

 1 tsp liquid crab boil

1 tsp Creole seasoning

2-3 sprigs fresh thyme

1 lb smoked sausage

2 Tbsp cornstarch

hot sauce, to taste

1. Heat butter on medium high in a large pot or Dutch oven.  Add onion, bell pepper, and celery and cook, stirring occasional, about 7 minutes or until soft.
2. Add garlci, salt, and pepper and cook 3 more minutes.
3. Add smoked ham hock, beans, liquid crab boil, Creole seasoning, and thyme and stir.  
4. Add enough water (about 2 quarts) to cover beans.  Stir, bringing to a boil, reduce heat to medium, and let simmer, stirring occasionally, about 1 1/2 hours. If beans get too thick, add more water, about 1/2 cup at a time.
5. Add sausage to pot adn let beans cook another 30 minutes or until tender.
6. Mix 2 Tbsp cornstarch with cold water and add to taste.
7. Season to taste with salt, pepper, and hot sauce.
8. Serve with hot boiled rice and shallots in vinegar.

Shallots in vinegar

Combine 3 to 4 Tbsp white wine vinegar, 2 thinly sliced shallots, and herbes de Provence in a bowl and stir to combine. 

White Bean Ragout with Polenta

A hearty vegetarian stew served over creamy polenta is the perfect way to warm up these cold winter nights.

 

Thatbaby is a typical toddler with his eating habits.  He is perverse in his delight of a food one day and the complete refusal of it the next.

Luckily for us, this hasn't seemed to apply to beans.

Beans which he will pick out of soups.

Or stuffed peppers.

Or the bowl where I have them sitting waiting to be used in a recipe.

In keeping with my philosophy of not stressing about whether Thatbaby eats every meal put in front of him, I try to offer one bean-containing meal a week.  It's a surefire way to ensure one dinner gets eaten.

Personally I like the inclusion of these vegetarian meals.  There's something very healthy feeling about them, like a cleanse for the system.  A lot of vegetarian fare gets a bad rap - "rabbit food" as my father used to call it.  And the lightness of it can often seem more fitting for summer than winter.  But eliminating meat from a meal doesn't have to make it less than satiating.  A thick ragout, simmered on the stovetop is just as filling when it contains beans instead of beef.  And while this dish could benefit from summer tomatoes, it loses nothing by the inclusion of the canned variety.

White Bean Ragout with Polenta

1 cup polenta

1 Tbsp olive oil

1 sprig parsley, chopped

2 cloves garlic, minced

1 Tbsp chopped fresh sage

1 can diced tomatoes

1 can cannellini beans

1. Bring 4 cups of water and a pinch of salt to a boil in a saucepan.  
2. Add polenta in a slow steady stream  and cook while stirring for 2 minutes.  Cover and cook for 10 .minutes. Uncover and cook while stirring for 2 minutes.  Cover and cook for 5 minutes.  Uncover and cook while stirring for 2 minutes.  Cover and cook for 5 minutes.  Uncover and cook while stirring for 2 minutes.
3. While polenta is cooking, in a separate pan heat the olive oil.  Add the parsley and garlic and cook until fragrant, about 30 seconds.
4. Add the sage and tomatoes and cook for 12 minutes.
5. Salt and pepper to taste, then add the beans.  Cover and simmer for 10 minutes.
6. Serve the beans over the polenta. 
7. cook 5 minutes. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes; uncover and cook 2 minutes, stirring constantly. Serve polenta with bean mixture.

Road Trippin': Quinoa Stuffed Peppers

As I alluded to in Tuesday's post, we spent Christmas Week with Thatboy's family.  I'm not going to lie - I was not looking forward to the roadtrip.  

I used to love roadtrips with Thatboy.  We would make a fun day of it - stopping for sightseeing and meals.  We spent the time singing to the radio and talking about everything going on in our lives.

Roadtrips are not as much fun with a small child.  Last year, our 6 hour trip took 12 hours.  We stopped just about every 2 hours so the little guy could get a clean diaper and some food.   When we went to Yosemite over the summer, he spent much of the time needing constant attention from those of us in the front seat.

This year our trip went surprisingly well.  We began by heading off what is always our first toddler tantrum - packing the car.  Thatbaby does not like Thatboy packing up the car.  He wants to go and help.  With that in mind, one of Thatbaby's Chanukah presents this year was his very own luggage!  Luggage that he could take out to the car himself!

We also stuck his constant companion in the backseat with him so he could have company.  Poor Thatdog.  It was not his ideal location.  I had to remove coloring books and magnadoodles from his back several times.  To be fair, at least now I wasn't the only one who was subject to Thatbaby's demand that there be no sleeping in the car.

We managed to make it up with only one stop, when Thatbaby started screaming that he had to get out of the car, and out of the car RIGHT NOW.  Which meant we took a fairly long and early lunch break. But we still managed to make it up to TBIL's house by 6:30pm for their annual Christmas Party. 

I was off cooking for the week, but I'm sure most of you aren't that lucky.  So I'll share with you one of the big hits from the days leading up to our trip.  Stuffed peppers aren't anything fancy, but anything with beans are very popular in my house.  This recipe is a bit of a twist because it uses quinoa instead of rice.  Really, any grain would work well with stuffed peppers - including barley or wheatberry, but quinoa is what I had on hand.

Quinoa Stuffed Peppers

1 tsp olive oil

1 cup quinoa

1/2 onion, diced

2 cups vegetable broth

1 can black beans

1 tomato, diced

1 can diced green chiles

4 bell peppers, halved from stem to tip and seeded

1/2 cup grated monterey jack

1/2 cup grated cheddar cheese

1. Preheat oven to 375.  Heat olive oil in a saucepan over medium heat.  Add quinoa and onion and cook until onions are translucent, about 3 minutes.
2. Add vegetable broth and bring to a boil.  Reduce heat, cover and simmer for 15 minutes or until all the broth has been absorbed.
3. Add black beans, tomatoes, chiles, and salt and pepper to taste to the quinoa and stir.
4. Microwave the bell pepper halves for 4 minutes to soften, and then divide the quinoa mixture between the halves.
5. Place the bell peppers in a baking dish and sprinkle with the cheese.  Cover with foil and bake for 30 minutes.
6. Remove foil and cook for 5 minutes more.

Birthday-palooza: Cauliflower Curry

Sunday was a very exciting day for us.  Thatbaby attended not one, but three birthday parties.  April 14 is apparently a very popular day to be born!

All dressed and ready to go.

The first party was a Dr. Seuss party for Thatbaby's classmate who I will henceforth refer to as "Seuss."  Seuss is one of our favorite kids, and has been since they were both in the infant room together.  He was the youngest of the "big kids" so he was left behind with Thatbaby and the rest of the li'l 'uns when the older kids moved on.  Obviously he eventually joined them, and we were sad not to see his smiling face every day.  In fact, when Thatbaby moved up to the Wobbler room, I comforted myself in knowing that Seuss would be there.  But Seuss moved into the Toddler room at the same time, so they didn't get to rejoin each other's company till this past month when Thatbaby moved up to the Toddler room.

Seuss's party was at a park, which means - yup!  SWINGS!  And a lot of Thatbaby's daycare friends.  It gave us a chance to get to know some parents a bit better, but before too long we had to wave "buh-bye" and head to:

 

Party #2!  It's hard to believe that Baby K is one year old already!  Thatbaby didn't know anyone at this party other than Baby K, who had his hands full as a gracious host, being passed from adoring fan to adoring fan.  But there was plenty to keep him occupied with tunnels and balls.  And then Thatbaby found the gummy bears, and he decided this was his favorite party he had ever been to.  Nevertheless, his social obligations required him to move on to:

Party #3! Little Pirate lives right around the corner from us, so this party was at a playground we were really familiar with - right at our neighborhood beach!  More playground = more swinging.  Although Thatbaby also enjoyed munching on fruit and kicking a soccer ball around.  And eating sand, which is another favorite pastime of his.  Since we turned up at the tail end of this party, there was a lot of letting Thatbaby do his own thing while we hung out with the Pirates.  Thatboy even got in a game of toss with Mr. Pirate (is that what you call it when you throw a football back and forth?)  And then, after everything had been packed up and put away, we headed home.  Exhausted.  Well, Thatboy and I were exhausted.  Thatbaby was in high spirits.

I'm always trying to find new ways to use cauliflower.  It's a vegetable I really want to like, but I don't.  Neither does Thatboy.  But we don't want to pass this aversion on to Thatbaby.  So I try to incorporate it every so often into our mealplan.  I've seen several recipes that treat cauliflower like steak, slicing it and the grilling it.  Listen friends-  cauliflower is no steak substitute.  However, the idea of using it in place of meat isn't a terrible idea.  So a stew that makes heavy of use cauliflower, cooked until nice and tender is something I can get behind.  Especially when full of chickpeas, which is something the whole family enjoys.

Chickpea Stew

1 cup couscous 

2 Tbsp olive oil

1 onion, chopped

1 1/2 tsp cumin

1/2 tsp ground ginger

salt and pepper

1 can whole tomato

1 can chickpeas, drained and rinsed

1 cauliflower, cut into florets

1/2 cup raisins

1. Prepare couscous according to box. 
2. Heat the oil over medium heat.  Add the onion and cook until translucent.   
3. Add the cumin, ginger, salt and pepper to taste and cook just until fragrant.
4. Add the tomatoes and their juice, chickpeas, cauliflower, raisins, and half a cup of water.  Bring to a boil, reduce heat and simmer 20 minutes.  Serve over couscous.
   

Playground Tour goes on tour: Kale, Pinto and Mushroom Tacos

I promise, this is the last playground I'll write about, at least for this week!  Maybe I should have just called this "playground week."  Anyway, I think it has been one thousand years since L&O got the kids together.  Sickness and life always gets in the way of a good time.  And L&O had this silly "half marathon" she was training for and then had to run. 

She sent me a message earlier this week asking if we were free this weekend for a little boy time.  And then suggested a new playground that "is so cool i want to play on it." 

It was a little farther afield than we typically travel for a playground, but we would go to the ends of the earth to hang out with L&O and Little LO.

It took Little LO some time to warm up to Thatbaby.  I think they finally bonded over swings and balls.  You know, typical boy things.

Of course, right as they remembered what good friends they were, it was time to pack up and leave.  Naptime is a cruel mistress.

Kale however is a sweet sweet mistress.  We do a lot of kale here, and I'm always looking for recipes to switch it up.  Thatbaby loves bean tacos, so I had marked this recipe when Cate first posted it.  Thatbaby was a big fan, even eating the kale!  Guess we're over the green leafy vegetable boycott.  Thatboy however felt this tasted too "vegetarian."  I think it was the earthiness from the mushrooms.

Kale, Pinto, and Mushroom Tacos with Guajillo Salsa (From Cate's World Kitchen)

2 tbsp olive oil
1 yellow onion, minced
2 can pinto beans, rinsed and drained

3 cloves garlic, divided and minced
1 bunch kale, chopped
1/2 lb button mushrooms, sliced
8 guajillo chiles, seeded and stemmed
1 3/4 cup hot water
3 tbsp lime juice
salt to taste
corn tortillas

1. Heat1 Tbsp  oil in a dutch oven and add the onion. Cook until soft, about 5 minutes. 
2. Add the beans and heat through.  Salt to taste.
3. Cook the chiles in a dry skillet for 20 seconds each side. Place chiles with hot water in a blender. Let stand for 20 minutes so the chiles can soften. 
4. Add 1 clove garlic and blend until smooth. 
5. Add the lime juice and salt and adjust to taste.
6. Heat remaining oil in the skillet and add the sliced mushrooms. Cook, stirring occasionally, until browned. Set aside.
7. In the same pan, cook the remaining garlic until fragrant, 30 seconds. 
8. Add the chopped kale and cook until soft, 5 minutes.
9. Combine the beans, kale, and mushrooms in a large bowl.
10. Assemble tacos with a scoop of beans and vegetables, and top with some of the salsa.

Indoor Fun: Sweet Potato and Black Bean Enchiladas

Our first day with the inlaws we actually had made plans to meet up with Magski and her family at a Children's Museum.  Being the amazing Aunt and Uncle that we are, we offered to take Thatniece and Thatnephew with us.  As we headed out the door, Thatboy realized we were headed off with three kids - and perhaps we were crazy.

It might have been this realization that made him decide not to continue on in the pouring rain with a car loaded with precious cargo. Instead, Thatboy asked Thatniece and Thatnephew where they wanted to go that wouldn't involve us driving on the freeway. They requested a trip to the arcade. 

There was more to do for the big kids than Thatbaby, but he found a game to amuse himself with.

This spider game involved stepping on the different buttons as they lit up, whack-a-mole style.  His cousins helped.

And he did well enough to win some tickets, which he donated to the big kids.  By the way, being with two tweens trying to decide how to spend their prize tickets?  Torture.  I'm not looking forward to that phase with Thatbaby.

Thatbaby was too young for the arcade and prizes, but you're never too young for a yummy food prize.  This may be a new favorite in our house.  Derived from the ever so popular "Sweet Potato and Black Bean Burrito,"  This takes that classic filling and uses it in enchiladas.  Topped with some of that leftover mole sauce we all know is always in my fridge.  Thatbaby wasn't so fond of the tortilla, but ate all the filling in his, and then asked for more.  What's nice is this recipe makes a lot of extra filling, so Thatbaby could eat his heart out.  Thatboy loved the smokey mole with the sweet potato.

Sweet Potato and Black Bean Enchiladas

2 sweet potatoes

1/2 tsp garlic powder

salt and pepper

1 can black beans, drained and rinsed

6 corn tortillas

1 cup mole sauce

1.  Preheat oven to 425.  Bake the sweet potatoes for 1 hour.  Remove from oven and let cool until they are handle-able. (Lower oven temperature to 350)
2.  Peel the sweet potatoes and mash them.
3.  Add garlic powder, salt, and pepper to taste.
4.  Heat the tortillas using your favorite method.
5.  Pour just enough mole on the bottom of an 8x8 baking dish to coat.
6.  Place a scoop of the sweet potato, a scoop of the beans and some mole sauce in the center of each tortilla.  Roll up the tortillas and place seam side down in the baking dish.
7.  Pour remaining mole sauce over the enchiladas.  Cover and bake for 30 minutes.

A Post on Winning - Cavatappi with Sun Dried Tomatoes and Cannellini Beans

A couple weeks ago I had a fun email waiting in my inbox.  It was from Sarah, informing me I'd won the Alexia giveaway from her blog.

The month of December found packages on our doorstep on a regular basis, due to the holiday season.  So at first I assumed this box was a gift. 

But it wasn't!  It was my prize package from Alexia!  A reuseable shopping bag, potholder, spatula, 2 cutting boards, and a coupon for a free Alexia product.  I sent Thatboy to the store and told him to pick out whatever product he wanted.  When he came home he said he picked this garlic bread because "everything else they make, I already make really well."  I'm not sure if I should take this as a compliment, or if I should start working on my garlic bread skills!

To go with the garlic bread, I needed a nice pasta dish.  You know, because most people plan their meals around side dishes.  This Cavatappi from Elly's blog was perfect, because I already had cavatappi on hand, AND it featured beans.  Which meant I knew all the boys in my home would go gaga over it.  Normally I'm not a fan of sundried tomatoes, because they're too oily for me.  But Elly figured out a way to really use that oil to the pasta's advantage, using it to create a light and flavorful sauce.

Cavatappi with Sundried Tomatoes and Cannellini Beans (From Elly Says Opa)

8 oz. cavatappi pasta
1 Tbsp oil from oil-packed sundried tomatoes
1 Tbsp olive oil
4 fat cloves of garlic, thinly sliced
1/4 tsp red pepper flakes
1/2 cup sundried tomatoes, drained and sliced into strips
1 can cannellini beans, drained and rinsed
1/4 cup pecorino romano or parmesan cheese
2 Tbsp. fresh chopped parsley
salt and pepper

1. Cook the pasta according to pasta directions. Drain, saving 1 1/4 cups of the pasta water liquid.
2. While pasta is cooking, combine the sundried tomato oil and the olive oil together in a large skillet  over medium-high heat.  
3. Add the garlic and fry it for about a minute before adding the red pepper flakes.  Cook for another 30 seconds.  
4. Add the sundried tomatoes to the skillet and cook for another minute.
5. Add 1/2 cup of the pasta water.  Keep it simmering until it reduces by half.
6. Add the beans, the remaining pasta water, and some salt to taste.  Bring to a boil, then lower heat and simmer 4-5 minutes.
7. Stir in the pasta, tossing to coat.
8. Remove from heat, then add in the parsley and the cheese.  Season with freshly ground pepper and serve.

Full of Beans

Happy New Year everyone!  It is officially 2013!  Which means we are all full of good intentions.  New Year's resolutions to be kinder, healthier, smarter versions of ourselves.

A lot of people scorn New Year's resolutions, but I love the idea of starting with a clean slate.  Giving myself an end date for the old and a start date for the new.  The chance to be a better me, even if only for a few days before life takes over all my good intentions.

Having a young child is an every day reminder that life is a series of phases.  Phases where we sleep well, and phases where our sleep is disrupted.  Phases where we eat well, and phases where chocolate cake is an appropriate dinner.  Phases where we crave contact with others, phases where we just want to be alone.  And New Years resolutions are just an attempt at entering a new phase.  Hopefully one that will last as long as that chocolate cake phase!

Thatbaby is going through a "Meat?  Meh" phase.  His one time favorite seems to be hit or miss for him now.  Rather than worry and try to force him to eat chicken, steak, or pork, I realize this is just a phase and therefore we're going through a more meatless stage in Thathome right about now.  Instead, we're getting a lot of our protein from one of Thatbaby's current favorite foods - beans.  Thatbaby loves beans in every shape and size.  And this makes it easy to create different and versatile meals.

Bean and cheese burritos are probably familiar to a majority of you.  Bean and cheese tacos offer a similar taste in a baby-friendly bundle (since he likes to eat the filling separately from the tortilla.  And when he's happy, we're all happy.

 Bean and Cheese Tacos

1 tablespoon canola oil
1 red onion, chopped
2 bell peppers, chopped
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1chipotle chile in adobo sauce, minced
1/3 cup vegetable broth
2 cans of black beans, drained and rinsed
1/2 cup salsa
1/2 cup cheddar cheese, shredded
6 flour tortillas

1. Heat oil in large non-stick skillet over medium heat.  Add onion and peppers to pan and saute for 3-5 minutes, until crisp-tender. 
2. Add garlic, chili powder, cumin and chipotle chile, and cook until fragrant, about 1 minute. 
3. Add beans and broth, and bring to a boil.  Reduce heat until medium-low and simmer for 10 minutes, until mixture has thickened. 
4. Remove from heat and stir in salsa and cheese.  Mash  beans with a fork.
5. Heat tortillas using your favorite method.
6. Serve 1/3 cup filling for each tortilla along with desired toppings.

Extra! Extra! Read All About It!

Many of you will remember that I have recently discovered the world's easiest way to make chicken mole.

The problem with this, is that now chicken mole has become an almost weekly menu item in Thathouse.

The problem with this, is that I always have extra mole sauce leftover. 

So I am always on the lookout for ways to use up the extra mole.  Luckily, doing a search through my Google reader for recipes that require a mole sauce has turned up some really good solutions to my Mo' Mole, Mo' Problems.


This recipe is one of those "couldn't be easier" weeknight meals.  Especially if you have the mole sauce ready to go.  Because then you're just combining tomatoes, beans, rice, and cheese and baking it.  There's no finicky meats to flip, or pasta to drain.  It's even better if you have leftover rice to use up.  And rice and beans are such fantastic partners.  Dressed with a rich sauce it's a new twist on South of the Border cuisine.

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 Cheesy Rice and Bean Strata (From Branny Boils Over)

2.5 cups cooked brown rice
2 cups kidney beans
1 can diced tomatoes
1 cup chopped onion
1 clove minced garlic
1/4 tsp ground cumin
5 oz fresh spinach, washed and chopped
1 cup cheddar cheese, shredded

1/2 cup mole sauce
2 scallions, sliced

1. Preheat oven to 350.  Spray an 8x8 baking dish with cooking spray.  In a bowl, mix beans with diced tomatoes.
2.  Saute minced onion and garlic for 3 minutes.
3. Add cumin and spinach and cook until the spinach wilts.
4. Place 1 1/2 cups of rice in the baking dish.  
5. Top with 1/2 of the bean/tomato mixture.
6. Top the beans and tomatoes with the spinach.
7. Add another layer of rice and the remaining bean/tomatoes.
8. Cover with aluminum foil and bake for 30 minutes.
9. Remove foil, add the cheese, and bake 5-7 minutes, until the cheese is melted.
10. While cheese is melting, heat the mole stovetop.  Pour over the finished strata, top with sliced scallions, and serve.