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Easy Mexican Meals for Busy Days – Guest Post

So we’re basically the laziest bloggers ever! After not posting for more than a month, what’s one of the first things we do? Put up a guest post! But Allison has been waiting patiently for so long now, we just had to post one! We really like the topic, too, because really, who doesn’t like Mexican food? We’re sure your family will love her recipes too! Take it away, Allison!

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I love Mexican food. Tex-Mex really. Since I am a native Texan it only makes sense that I

would love those flavors. However it is not just the taste of Mexican food that I love. I also love

it because it is so easy and quick to put together. Not only that but Mexican food is infinitely

customizable. From vegetarian versions to kid friendly meal ideas, Mexican food is great for any

occasion. Here are a few easy Mexican meals you can make in a snap:

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Tacos

Tacos are a family get-together favorite because they are so adaptable. No matter what taste you

have or what veggies you like you can be sure to load up a taco that is to your liking. Kids love

to use just the basic meat, cheese, lettuce and tomato combo but you can spice it up with salsa,

add some smooth guacamole and more. Here is a basic recipe that your family is sure to love:

Ingredients:

10 Small Corn Tortillas (Taco Shells) Soft or Hard

1 lb.Ground Beef (or Turkey or Refried Beans or Ground Chickpeas)

1 pkg.Taco Seasoning or 2 tbsp. Flour(Optional)

2 cups Shredded Cheese

1 jar Salsa (or Pico de Gallo)

1 cup Diced Tomatoes

2 cups Shredded Lettuce

½ cup Sliced Mushrooms

¼ cup Sliced Ripe (Black) Olives

1 cup Diced Onion

¼ cup Diced Green Bell Pepper

½ cup Sour Cream

½ cup Guacamole (or Avocado Slices)

Directions:

Tacos are easy because they are so versatile. You can assemble them ahead of time or allow

everyone to create their own. First you start with the meat. Ground chuck has the best flavor for

tacos. If you do not wish to use meat you can also use refried beans or ground chickpeas. Brown

the meat and pour off the grease. For a strong Mexican flavor add taco seasoning. For a less

spicy flavor add the flour. Make sure the flour is stirred into the meat well before serving. You

can also do without either. Next you need to prepare the shells. Crunchy shells can be purchased

next to the salsa in the international aisle. They need to be baked until crispy. Soft shells can be

purchased near the bread and must be fried before serving. Using a non-stick skillet spray the

pan with oil and cook each side until lightly brown. Shells will start to bubble when cooked. Let

everyone assemble their own flavor combinations. Or if you want to you can pre-make the tacos

by taking the uncooked crunchy shells, filling them with meat and cheese, and then baking ,

closely packed, in a casserole dish.

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Burritos

I love the chunky, crispy goodness of a burrito. A great meal to eat on the go it is also a tasty

dinner treat that you can whip up in no time flat. Although this recipe is able to feed up to ten

people, you can cut down the ingredients and just make one or two. You can even turn it into a

fun party meal by letting everyone make up their own and then baking them all together.

Ingredients:

10 Large Flour Tortillas

1 can Refried Beans or Ground Chickpeas

2 cups Spanish Rice

1 lb. Ground Beef (or Ground Turkey or Shredded Chicken)

1 pkg. Taco Seasoning or 2 tbsp. Flour (Optional)

2 cups Shredded Cheese

1 can Whole Kernel Corn (Drained Well)

½ cup Roughly Chopped Tomatoes

½ cup Roughly Chopped Mushrooms

¼ cup Whole Ripe (Black) Olives

1 cup Roughly Chopped Onion

¼ cup Roughly Chopped Green Bell Pepper

½ cup Sour Cream

½ cup Guacamole (or Avocado Slices)

1 jar Salsa (or Pico de Gallo)

2 cups Shredded Lettuce

Directions:

Burritos are both similar and different than tacos. First of all, after you cook the meat (following

the directions for the taco meat) you do not cook the shells. Flour tortillas for burritos are larger

than taco shells, about the size of a large dinner plate. Burritos are cooked fully assembled.

Preheat your oven to 375 degrees. Take the flour shell and start in the middle. Make sure you

leave room on the ends and sides. Do not overfill. Spread the bean paste first and then top with

meat and rice. Sprinkle on a thin layer of cheese and add the vegetables, excluding the lettuce.

The veggies should be rather large so that they will not get too soft in the baking process. Wrap

the burritos by folding in the top and bottom first and then wrapping the sides. Hold closed with

a toothpick. In a large casserole dish, place the burritos so that they are touching but not packed

too close. Cover with aluminum foil and bake for twenty minutes. Take off the foil and bake for

five to ten more minutes or until the shells turn golden brown. Serve with lettuce, sour cream,

avocado, and salsa.

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Corn Bread Casserole

This is another great meal for big crowds or hungry teens. This one is a hit and so simple to

throw together. With only a few ingredients you can make this up in minutes and have dinner on

the table. It is also very affordable and filling for those days that you need to stretch the budget.

Feel free to add in more veggies if you would like, but remember that salsa has lots of veggies in

it too!

Ingredients:

2 boxes Jiffy Corn Muffin Mix (2 Eggs and 2/3 cup Milk)

1 can Creamed Corn

1.5 lbs. Ground Beef (or Turkey)

1 cup Diced Onion

½ cup Diced Carrots

1 16 oz jar of Salsa

4 cups Shredded Cheese

Directions:

This tasty casserole makes enough for a crowd! It is very easy to make too. Preheat your oven to

350 degrees. Grease a 9 by 13 casserole dish. Prepare the Jiffy as directed and then stir in the can

of creamed corn. Set aside. Brown the meat, onions and carrots until cooked through. Drain off

grease. Add the jar of salsa and mix well. Pour meat mixture into casserole dish. Sprinkle on half

the cheese. Over that, pour half the Jiffy mix and spread until the meat mixture is well covered.

Sprinkle on the rest of the cheese and then pour on the rest of the Jiffy mix. Spread until Jiffy

mix reaches edges of pan. Bake for 25-35 minutes or until the cornbread is fully cooked.

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Mexican Casserole

Also known as Mexican lasagna, this tasty recipe can easily be supplemented by extra veggies

depending on what flavors your family likes. I love it because it is a great one pot meal that

freezes well too. Make a couple of batches of this and freeze one for later. You won’t regret it!

Ingredients:

1 lb. Ground Beef (or Turkey)

1 cup Chopped Onion

2 tbs. Taco Seasoning (Optional)

2 ½ cups Salsa

1 canBlack Beans or Red Kidney Beans(Rinsed and Drained)

¼ cup Italian Salad Dressing

1 can of Whole Kernel Corn (Drained)

¾ cup Sour Cream

6 Small (8 inches) Flour Tortillas

2 cups Shredded Cheese

1 cup Shredded Lettuce

½ cup Chopped Tomato

Directions:

Preheat your oven to 400 degrees. Grease a 9 by 13 casserole dish. In a large skillet brown the

meat and onion until cooked through. Drain off the grease and add the taco seasoning if desired.

Stir in the salsa, beans, corn, sour cream, and dressing until well mixed. Pour 1/3 of the meat

mixture into the casserole dish and spread thin. Take two flour tortillas and tear into bit sized

pieces or leave whole and spread over the meat layer. Sprinkle with 1/3 of the cheese. Repeat

until all layers are complete. Cover and bake for 25 minutes. Serve with lettuce and tomatoes.

These tasty Tex-Mex recipes are sure to become a hit with your family. Why not try out

something new and see how easy it is to have a great meal on the table in minutes!

Author Byline:

Blogging for was a natural progression for Allison once she graduated from college, as it

allowed her to combine her two passions: writing and children. She has enjoyed furthering

her writing career with http://www.nannyclassifieds.com. She can be in touch through e-mail

allison.nannyclassifieds@gmail.com.

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Thanks so much Allison! We hope you all enjoy her recipes as much as we did!

~twosaucysisters

1 Year Recap: Recipe Round-Up

In light of our recent one-year blogiversary celebration, we thought it would be appropriate to do a recipe round-up of some (emphasis on the “some”) of our favourite/most popular recipes from this past year.  Since we can’t just choose a few, though, we’ve broken it down into categories.  Enjoy!

Breakfast

Since breakfast is pretty much our favourite meal of the day, we had a lot of trouble choosing our favourite recipes, but here are the ones that made the cut:

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Chocolate-Banana Upside-down Pancakes

We made these for a crowd a few weeks ago when our family had a giant garage sale along with a few other types of pancakes, but these were the hands-down favourite.  This just confirms in our minds that everyone loves chocolate, peanut butter and banana.

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Banana-Stuffed French toast with English “Cream”

After making this stuffed french toast recipe, we’re not sure if we can ever eat regular french toast ever again.  And as if that’s not enough, we also have a blueberry-lemon version and an apple pie version to satisfy all your stuffed french toast needs!

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Banana Waffles

If pancakes aren’t your thing, well, you’re crazy, but maybe the satisfying toasty crunch of waffles is more up your alley? Regardless, you should make these right away.  Added bonus- make these in the morning and your house will smell like delicious waffles right through into the afternoon!

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Orange Strawberry Banana Pancake in a Jar

Ever since our very first peanut butter banana pancake in a jar, we’ve made countless varieties of the genius creation, but this particular version quickly rose to the top as one of our favourites.  Probably because it’s so pretty- just look at those bright colours!

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Red Velvet Buckwheat Bake 

We love buckwheat bakes, but not only was this one of our all-time favourite versions, this was definitely a reader favourite too!  And who doesn’t want to eat red velvet cake for breakfast?

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Peach Raspberry Overnight Oats Parfait

Summer is on it’s way, which means so is summer fruit!  You can be sure that overnight oats parfaits will be on the breakfast menu for us now that the weather is warming up, and as soon as peach season hits we’ll be re-making this wondrous parfait!

Lunch

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Pizza Crepes

It’s pizza and a crepe at the same time.  What more needs to be said?

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Szechuan Chickpea Patties

Peanutty chickpea goodness all wrapped up in one delicious vegetarian burger. Yum!DSCN5182

Chipotle Chicken Wraps

Creamy spicy chicken inspired by one of our favourite on-the-go store-bought lunches.  A healthier version of an old stand-by?  Yes please!

Dinner

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Baked Salmon with Strawberry Basil Rice Pilaf and Strawberry Avocado Salsa

This dish is summery, pretty, healthy and delicious.  You really can’t ask for anything more now can you?

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Caramelized Onion BBQ Chicken Pizza

Pizza is the perfect food.  And if it’s possible to improve on perfection, then this pizza definitely did!  We loved it, our family loved it- ladies and gents, we have a winner!

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Noodle Bowl

Countless variations of these were consumed to ward off the chill during the extra-long winter we had this year.  Highly recommended when you find yourself in need of a comforting bowl of warmth on a cold winter night!

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Slow-Cooker Pulled Pork

We do not love pork, but we love this meal!  But if pork really isn’t your thing, maybe pulled chicken would suit you better?

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Sweet Potato Mango Lentil Curry

Nothing beats a hearty bowl of curry, but this meatless variety that’s full of veggies, sweet potatoes and chunks of sweet mango really takes the cake!

Sides

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Caper Cranberry Tapenade

These sweet-and salty crisps are perfect for a little appetizer.  Highly recommended for all those summer dinner parties you’re planning on having 😉

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Home Fries

Everyone loves home fries, and these ones use a simple trick to make them nice and crispy every time.

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Easy Greek Salad

Even if you’re not having a Greek-themed feast you should make this salad!  Tangy and colourful, it’s a nice break from a traditional garden side-salad.

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Slow-Cooker Baked Beans

Baked Beans in the slow cooker are an easy way to enjoy the tasty side dish with hardly any effort.

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Roasted Fall Veggie Salad

Roasted vegetables are one of the best things in the world- no exaggeration! And yes, we realize that asparagus is not a Fall vegetable, but that is a minor detail.  We made a roasted vegetable salad and it was the Fall, ergo Roasted Fall Veggie salad.

Dips/Spreads

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Apple Butter

Quite possibly one of the easiest recipes in the entire world with only four ingredients and two steps (ok 3 if you count chopping the apples).  And no added sugar- just pure apple-y goodness!

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Salsa Chipotle Hummus

Obviously you knew a hummus recipe was bound to make it on to our list.  And to be honest, we put up this recipe not because it’s our favourite, but more as a representation of all our hummus recipes, because how can you really choose just one when they’re all incredible?  You can’t.

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Beet and Feta Bean Dip

Ok, so this dip is very similar to a hummus recipe- but it is so good that it needed to be recognized all on its own.  Even if you don’t like beets we bet you would like this dip!  It doesn’t really taste like beets, and it has an amzing bright pink colour.  Who wouldn’t want to eat bright pink food?

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Chai-Spiced Blueberry Jam

Fresh blueberry jam with a spicy twist.  Slather on toast, pancakes, waffles, or eat straight from the jar with a spoon.  However you go about it- you must try this jam!

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Cafe Latte Almond Butter

Its a rich, creamy almond butter that tastes like coffee- Java lovers unite!

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Vegan Cheese Sauce

This sauce is so good you’ll want to put it on everything.  And we promise no one will ever know there’s no cheese in it.

Snacks

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Fig Newtons

These are the best when you need a quick pre-run snack, or you need something small to tie you over until your next meal.  And they’re whole wheat, sugar-free, and delicious!

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Kale Chips

Quite possibly the most addicting snack ever.

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Chocolate Chip Lentil Granola Bars

Want a hearty, chewy granola bar?  Add lentils- simple as that.

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Roasted Chickpeas

If you’re in need of a crunchy snack, nothing will satisfy that craving better than these chickpeas.  We recommend you never allow your pantry to be without a jar of them.

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Lemon Coconut Muffins

Muffins are always fantastic snacks, and these ones are some of the softest, most pillow-like muffins we’ve ever had.  The lemon adds some zing and makes them almost refreshing, if it’s possible for a muffin to be that way!

Desserts

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Chocolate Fudge Black Bean Brownies

We’ve had several people make this recipe and rave about it!  But if you’re in the gluten-intolerant crowd, never fear, our gluten-free red velvet brownies are sure to squash any brownie craving.

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Chewy Ginger Snaps

Don’t wait for the Christmas season to make these, they’re too tasty to only have once a year!

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Pumpkin Rice Pudding

Here’s another one that should not be held off until the appropriate season.  Because really, is there truly a season for delicious, thick and creamy rice pudding?  We like to think that sort of thing is a year-round treat.

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Vegan Zucchini Bread Cheese Cake

Who ever said vegans can’t have cheesecake has clearly never tried vegan cheesecake.  Oh well, their loss!

We also want to give honourable  mention to our chocolate cake from our anniversary post.  We didn’t include it in today’s round-up because we just wrote about it, but it needed to be mentioned!

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So there you have have it- quite possibly the longest post ever written, but maybe the most delicious? 😉

We hope you find something on this round-up that catches your eye, and that you have been enjoying the recipes we’ve been posting all year.  If there’s something that you’d like us to make, please feel free to leave a comment or send us an email (twosaucysistas@gmail.com) – we love hearing from you!

Cheers to a great year!

~twosaucysisters

Meatless Monday: Edemame Edition

Happy Meatless Monday Everybody!

 

We got really excited when we found out that this week’s edition of Meatless Monday is edemame beans!  We love edemame beans.  In fact, every time we go out for sushi we always order a big bowl of them as an appetizer.  Steamed and lightly sprinkled with sea salt, they are simply the best!

But of course, we couldn’t just steam them and toss them in a bowl and give that to you as a recipe.  Not for meatless Monday!  No, we knew we had to be a little more creative than that!

So we made soup.

On the last day of summer vacation.

Smokey BBQ Edemame Soup!

There’s probably a rule somewhere about not making soup until after labour day, but when your instincts tell you to make soup, you make soup.  Besides, it was chilled (sort-of) so it doesn’t really count as soup. Well, in our opinions, anyways.

This soup was full of green things, too!  Obviously the primary ingredient was edemame beans, but there were also some green peas and avocado thrown in there, too, for good measure 🙂

This soup was creamy but still with lots of texture, and had lots of great BBQ flavour.  Hot or cold, we think it’s a perfect summer soup.  So on this last day of summer, go ahead and make soup… we won’t judge you 🙂

Oh, and don’t forget to visit Heather at Better With Veggies to check out all the other Meatless Monday Participants!

Smokey BBQ Edemame Soup

Time: 45min- 3hrs (depending on if it is served hot or cold)
Serves: 5-6

Ingredients:

500g bag of frozen edemame (~4 c.)
2 c. frozen peas
1 avocado
1/2 c. white onion
2 cloves garlic
2 c. veg stock
2 c. water
1/4 c. Worcestershire sauce
1/2 c. milk
2 tbsp nutritional yeast
4 drops liquid smoke
1 tbsp lime juice
1 tsp kosher salt
pepper, to taste

Directions:

Put all ingredients into a pot and bring to a boil. Reduce heat and allow to simmer for 30min.  Using a hand blender, blend the soup until smooth. Alternatively, blend soup in a blender. Serve immediately or allow to chill for 1-2 hours.

-twosaucysisters

What’s your favourite way to have edemame?

Pork n’ Beans

Such a classic combination.

Of course, we really like the bean part, better. Actually, we’d prefer the beans sans-pork.  You see, we’re not really pork people.  We don’t like bacon, and we find pork often has just too much blubber, even the lean cuts.

But then, we had a brain-wave! What’s the best way to have meat? In a burger, of course!

A Pork n’ Beans burger. De-ee-licious!

First, let’s talk about the beans. They were sweet, savoury, tangy and rich, while still being entirely healhy, not full of the added salt and sugar of canned baked beans.  They were so buttery tasting, it was heaven! Not to mention they are really easy to make. Toss everything in the slow cooker at noon and you’ve got delicious beans by dinner.

These were so friggin delicious- we wished we had made at least a quadruple batch of them!  We’re pretty certain that we could’ve polished off four times the amount we made between just the two of us.  They were that good.

Slow-Cooker “Baked” Beans

Prep time: 5 min

Cook time: ~4hrs

Ingredients:

1 can Romano Beans, drained and rinsed

1/2 c. crushed tomatoes (we used no-salt added)

1/4 c. molasses

2 1/2 Tbsp Maple Syrup

2 Tbsp Worchester Sauce

1 tsp dry mustard

1/2 tsp salt

Directions:

Put all ingredients into the slow cooker and stir to mix evenly.  Cook for 2 hours on high and then 2 hours on low.

And now to the burgers!

Oh baby! Now this is how pork should be eaten.

Stacked up…

Squished down!

As it is obvious, we enjoyed these burgers pool-side. Is there really any other way to have a burger in the summer?

These burgers are great because they are purely meat and beans, with some extra ingredients for flavour. No eggs, no breadcrumbs. We are able to do this because of the same burger trick that we used when we made the Curry Burgers. With this trick, our burgers never fall apart on the grill! The trick? Blend half of the meat (and beans, in this case) in the food processor, making a paste-like mixture that acts like glue to keep the burgers together.  You then add the rest of the meat and slightly mashed up beans to the paste by hand.

   

We weighed the batter, and figured out that using 2lbs of ground pork and one can of beans, each patty should weigh 5.5 – 5.6 ounces.

This gave us ten big, delicious burgers. Leftovers, anyone?

Topped with our “baked” beans, ladies and gentlemen, this is summer at it’s absolute finest.  It really doesn’t get better than this- unless, of course, the meal ended with something chocolate… which may have happened 😉

Omnomnomnom

Good to the last bite.

Pork n’ Bean Burgers

Prep Time: 10 min

Cook Time: 45 min

Serves: 10

Ingredients:

2 lbs. lean ground pork

1 can Romano Beans, drained and rinsed

1 tbsp worchester sauce

1 tbsp molasses

1 tbsp maple syrup

1 clove garlic

Directions:

In the food processor, blend 1 lb of ground pork, 2/3 of the can of beans, the molasses, worchester, maple syrup, and garlic until you have a sticky paste.

In a large bowl, slightly mash up the remaining beans.  Add the other pound of pork, along with the meat and bean mixture and mix together with your hands.

Form into patties (ours weighed 5.5-5.6 oz each)

Grill on low for 45 minutes, or until cooked through. Top with slow-cooker baked beans, and any other toppings you desire!

~twosaucysisters

Do you like pork and beans? What’s your favourite  way to eat them?

Move Over, Pete

Remember the other day when we went to The Naked Sprout with our mom, and how we promised that we would re-create one of the dishes that we ordered, Pete’s Protein Power Bowl? Well, we did!

And all we have to say is “Step aside, Pete.”

Just kidding.

We really should be thanking this elusive Pete, because he inspired us to create this new, ridiculously yummy dish!

Julie and Brittany’s Protein Power Bowl! It’s actually the greatest meal ever! It’s very pack-able, is delicious hot or cold (we ate it cold), can use pretty much any ingredients you want, is really easy to put together, and is incredibly scrumptious. And it is what it says it is: a high protein meal! Between the tempeh, black beans and hummus, this baby’s loaded. It also has lots of veggies (veggies=vitamins and minerals!) and fiber – thank you beans, veggies and whole grain rice!

In fact, you could make this even higher in protein, if you wanted, by using quinoa. You could also substitute the tempeh for tofu, and black beans for kidney beans (or any beans, really.) Basically this dish breaks down to: Grain+ Protein #1+ Beans+ Veggies +Hummus. Done.

Have we sold you yet? 😉

We also think we are beginning to have a new love affair with tempeh. Don’t get us wrong, we still adore tofu, but tempeh is quickly catching up.  It’s not as good cold and raw, but marinate it and throw it on the frying pan and it becomes this flavourful, slightly nutty wonder food. We soaked ours in an oil-free Chipotle-Lime Marinade. Something that we will for sure do for next time: Steam the tempeh before marinating it. Apparently it becomes much more receptive to flavours that way.

So thanks, Pete.  We owe ya’ one.

Protein Power Bowl

Prep time: 10min +Marinating/chilling

Serves: 1

Ingredients:

1/3 block of tempeh

1 recipe Chipotle Lime Marinade (see below)

3/4 c. cooked brown rice

1/2 c. grated carrot and zucchini

1/2 c. chopped veggies (we used broccoli, cucumber, peppers and mushrooms)

1/2 c. black beans

1/4 of an avocado

1/4 c. Hummus

Directions:

Slice the tempeh into thin strips, then soak in marinade for 15-30min.

Heat a non-stick frying pan. Cook tempeh on one side, then flip to cook the other side, until both sides are golden. Remove from the pan and cut the strips into shorter pieces.

In a bowl, put rice, veggies, beans and tempeh.  Top with avocado and hummus and enjoy!

Chipotle Lime Marinade

Prep time: 3 min

Ingredients:

1/2 tsp. Chipotle puree (chipotle peppers in adobo sauce, pureed)

3 drops liquid smoke

1 tbsp lime juice

1 tsp soy sauce

1 tbsp liquid honey

Directions:

Combine all ingredients and toss any meat, tofu, tempeh or veggies with it!

– twosaucysisters

Have you re-created a dish from a restaurant before?

Did it turn out as good as the original?