|
dawnsgleam -> RE: Cheap, Healthy Meals (5/12/2008 9:44:59 AM)
|
Here are two recipes, with 15 different kinds of beans, that I made up. I thought these recipes really turned out well. The Creamy Pumpkin and Kale Soup is extra good! My mom said she wished she hadn't loaned me the can of pumpkin when I explained how I was going to make the soup, but she and my step-father loved this and request it.
Bean and Bowtie Casserole
1 lb. dried beans (15 kinds of beans)
Reserve 2 3/4 C of bean broth
1/2 lb. bow tie pasta, cooked and drained
8 oz. can tomato sauce
1 1/2 Tbsp. all purpose flour
3/4 - 1 C shredded colby jack cheese (or your favorite)
1 medium onion, minced
1/2 green bell pepper, minced
4 slices cooked bacon, crumbled
1 clove of garlic, pressed
salt and pepper to taste
2 drops of Tabasco
plain yogurt or sour cream
Soak beans 8 hrs. Drain and boil until the navy beans (the small white beans) are al dente. Drain beans reserving bean broth. Cool beans and pasta. Salt and pepper beans, to taste. Add pasta and beans to a large bowl, mix well.
Cool and strain bean broth. Add 2 3/4 C of broth to blender. Turn blender on low and gradually add flour, then add tomato sauce. Pour broth-tomato mixture into a greased sauce pan. Add garlic and Tobasco.
Cook broth mixture over medium heat, stirring continuously, until bubbly. Add bacon and cheese. Stir until cheese is melted. Remove from heat. Add onion and green pepper. Add salt and pepper to taste.
Pour sauce over bean and pasta mixture. Mix well.
Pour into a greased casserole dish and bake in 350 F preheated oven for 30 minutes or until bubbly, and serve.
Makes 6 large servings or 8 or more medium servings.
This is great with a with a dollop of yogurt or sour cream.
Creamy Pumpkin and Kale Soup
1 C beans (15 beans mix)
1 bunch of kale
1 can of pumpkin
1 onion
1 can evaporated milk
vegetable oil spray
salt and pepper to taste
Wash beans and soak for 8 hours. Discard soaking water. Cover beans with water and boil until tender (about 1 hour). Set aside beans, reserving bean broth.
Wash and destem kale. Spray a large pot with vegetable oil spray. Add kale and 1/2 inch of water. Cover and cook over medium high heat just until tender, stirring often and adding more water as needed. Set aside kale, reserving the vegetable broth.
Peel onion and leave whole. Spray a small microwave safe cooking dish with vegetable oil. Add onion, cover loosely and microwave on high for 5 - 10 minutes. Allow to cool some then chop coarsely with kitchen shears.
Add evaporated milk to blender. Add onion and blend till smooth.
Set aside half of onion/evaporated milk mixture (leaving the other half in the blender). Add half of kale to blender. Blend until finely chopped. Repeat with remaining kale and onion/evaporated milk mixture.
Add kale mixture to a large pot. Add bean broth and vegetable broth from cooking the kale. Add pumpkin, stirring well. Add salt and pepper to taste. Simmer for about 3 minutes over medium heat, stirring often. Add beans and simmer for 2 minutes.
For the best flavor prepare a day ahead.
I love to make up recipes. I've made up several good unusual recipes too. My sister has tried just about recipe I've made up and she said that I'm an excellent cook, which made me feel great. She likes unusual recipes too. I'll try to find some more recipes to post later.
|
|
|
|