Refried Chili

Extended Shelf Life: Avocado

Because sometimes, even when you take crappy photos, the dish was worth documenting and making a little reminder to yourself that quick meals can be delicious and can even incorporate canned foods you'd rather not admit are in your pantry ;)

So, if you find yourself hungry with a pile of tomatoes, a few ripe avocados, a can of refried beans, a block of bream cheese, a can of tomato sauce and a ice cube of roasted jalapenos, rest assured that cooked together, served on top of Fritos with cheese and fresh avocado - it will yield a meal that you can easily enjoy.

Ham and Beans

Extended Shelf Life for: Ham Bone

After the Christmas meal in Sturgis, I was the lucky winner to receive the ham bone! I was truly thrilled and new that we would be enjoying a simple, quick to assemble soup within a few days of the new year.

Since I primarily use dry beans these days I let about three cups of beans soak over night - I used a combination of kidney, pinto and even some lentils.

In the morning, I threw in a diced onion, the ham bone and additional water and left it on low for the day. Upon returning home I merely had to add some additional spices which I deemed necessary at the time (and currently can't recall) and a single can of tomato sauce just for funsies!

Quick and Easy: Beans and Rice

Extended Shelf Life for: Leftover Pico de Gallo

Sometimes, I just need to use up random leftovers, for example some leftover pico de gallo from a night with our friends and a meal of fish tacos. Since we were lacking dinner options and tortilla chips I did some quick thinking and came up with this dish.

Rice from a rice cooker.

Canned refried beans heated in a skillet with pico de gallo juice and a cilantro "ice" cube.

Rice topped with beans, cheese and pico de gallo.

There you go! Enjoy!

Almond and Garbanzo Bean Dip

I'd have called this a non-tahini Hummus, but it seems as though Hummus requires tahini, so I'm opting to call this a Garbanzo Bean Dip ^^

It's that season of life when I realize that my pantries are well stalked and while I don't mind giving away our food when we leave this season, I'd like to take advantage of as much of it as I can and that means soaking and slow-cooking a LOT of beans! Which would be awesome for soups and stews were it winter...

But it's not.

So, the beans keep finding themselves in my food processor and in a Ziploc Tupperware container with a bag of chips serving as a light, yet delicious and nutritious lunch. 

For this dip I threw some Garbanzo beans, Almonds, Olive oil and Basil with Olive Oil 'ice cubes' into the food processor - a touch of water (or was it wine...) to help achieve the correct consistency and wam, bam, thank you ma'm we have ourselves a bean dip!

Black-Eyed Pea Hummus

Maybe readers are curious as to why the sudden increase in black-eye pea recipes...well, that's primarily because they're one of the dry bean varieties (along with chickpeas, red beans and black beans) that are available at the foreign food markets of Daejeon, South Korea AND there has been a tendency for folks leaving Daejeon to gift their leftover beans to Melissa. 

Not a problem really, considering the Harrington's eat like vegetarians in their homes and carnivores out in public. 

Anyway, this supply of beans and the impending departure of the Harrington's from South Korea has Melissa frequently searching out the next best way to incorporate black-eyed peas into a meal or snack, which in turn yields this Black-Eyed Pea Hummus, inspired by Foods for Long Life.

Ingredients/Directions:

In a food processor combine 8 oz of Roasted Red Bell Peppers (I roasted my own, but you could use store bought), 15 oz (about 2 cups) of Black Eyed Peas, 2 Tbsp. Tahini, 2 cloves of smashed Garlic, Sea Salt, 3 Tbsp. Lemon Juice, and a dash of Cayenne Pepper. May need to add olive oil or water to reach the desired consistency, process until smooth and dip-able!

Black-Eyed Pea Salad

I've always appreciated a hearty salad in the summer, but living in South Korea, I NEED a hearty salad in the summer. I need salad because it's not a hot meal nor a heavy meal and it fits summer perfectly. This Black-Eyed Pea Salad was delicious on it's own and absolutely fantastic served over/mixed with some brown rice.

Ingredients/Directions:

From Love of Cooking: Salads

Prepare 1 lb. of dried black-eyed peas (I soak my beans over night in the slow-cooker, rinse in the morning, cover with water and cook on low all day, 8-10 hours). Drain and Rinse. In a small sauce pan heat up 1/4 cup Sugar, 1/4 cup Olive Oil, 1/4 cup Balsamic Vinegar, 1 clove of Garlic, minced and a shake of Black Pepper, heat until sugar has melted. Cool this dressing to room temperature. Meanwhile, combine the black-eyed peas with 2 Bell Peppers (Red and Yellow will yeild the most appealing salad), 1 Onion (again, red is preferred) and 1/2 cup chopped Celery if available.  Toss with dressing and chill salad before serving!

Quinoa with Black Bean and Sweet Potato Casserole

I pinned this recipe a while back, back when I didn't actually have Quinoa and wasn't sure how I was going to get my hands on the intriguing little grain taking my Pinterest wall by storm.  Soon enough, however, another English teacher left the land of Korea and in turn passed on some Quinoa to the Harrington household. Recognizing that I now had the opportunity to be preparing the handful of Quinoa recipes I'd pinned, I got excited and began the preparations for this Casserole which features not only Quinoa, but also black beans and sweet potatoes - one of my favorite combinations.

Ingredients/Directions:

Adapted from SparkPeople

Prepare a square baking dish or round cake pan/casserole dish with oil and preheat the oven to 350 F (177 C). In a large bowl mix together 1 cup of prepared Quinoa, 3 cups Black Beans, 2 lg. Sweet Potatoes finely diced or shredded, 1/2 cup Cheddar, 1 Tbsp. Cumin, Salt and Pepper. In a smaller bowl, mix together 2 eggs and 1 cup Salsa. Mix the veggies and quinoa with the salsa and egg mixture before sprinkling with additional cheese and baking for 30 minutes.

Mason Jar Taco Salad

Mason Jar salads are apparently all the rage on the blogging world...or in the Pinterest world...they are not all the rage in South Korea - but that doesn't mean we haven't heard about them nor that we can't bust out a few ourselves ^^

I try to think ahead. We had some obligations coming up, so I opted to throw together some Mason Jar Salads and see how they worked out. They were quite delicious. I may have needed a bit more dressing, and a bit more space at the top for easier shaking, otherwise - it was a nice dinner and seems like a promising picnic option...time to get into our car and enjoy some road trips!

Ingredients/Directions:

The basics of Mason Jar Salads are to layer up starting with dressing, a hearty set of veggies, cheese and finally lettuce.

For this Taco Salad, I started with a yogurt dressing which I threw together - essentially plain, home-made yogurt with chili powder, cayenne powder, salt, pepper and cumin. (Sour Cream and Salsa would work equally well, if not better for a taco salad). Next, I threw in some corn, followed by tomatoes and black beans. Once those items were layered in, I tore some lettuce into the jar and finally placed some tortilla chip crumbs on the very top. When the dinner hour rolled around, the hubs and I got some exercise shaking our jars and enjoyed some salad (except Mike doesn't really like corn, so he didn't enjoy his as much).

Egg and Rice Breakfast Burritos

The truth is, I'm not in love with my job   co-workers co-worker. And I'm working really hard to battle that, as in trying to be professional, as in trying to put my best self forward for the other co-workers and most importantly the students, because the truth is, I do love my job. I cannot get enough of my students participating and learning and smiling and laughing and having a good time.

But this space isn't for those kinds of observations. However, in an attempt to ensure I'm putting my best self forward, I'm trying to commit to having a fully nutritious and filling breakfast before I step into my work environment. A few days last week, that meant breakfast rice bowls. The last days of last week and the first days of this week, it means these egg and rice breakfast burritos.

I made 6 of them, wrapped them in foil and just after I finish doing my hair in the morning, I pop them in the oven for 10-15 minutes while I do make-up and get dressed. Then, I have a hot and nutritious breakfast. And that's a really small way to ensure I at least start my day in the right direction.

Ingredients/Directions:

Defrost one cup of Rice Pilaf and one cup of Roasted Veggies (or prepare a cup of rice and cup of veggies). In a touch of olive oil, brown about 1 cup of cubed Ham before adding chopped roasted veggies and garlic if you'd like for your morning meal. Meanwhile, whisk together 6-8 eggs and pour over ham and veggies, scramble until eggs are no longer runny. Assemble burritos in large flour tortillas with a bit of rice, small scoop of black beans and the egg mixture (or any breakfast filling you desire, I think next time I'll do the egg mixture and potatoes - no rice or beans), sprinkle on some cheese, roll and wrap in aluminum foil to be heated at a moment's notice.

Black and White Chili

I've been talking up White Chicken Chili to a Korean friend of mine here.  She then told me it was necessary I make this dish for her. And because she's a true gem, she kept on me and when I finally invited her over she decided to invite a couple of her friends that I'd been wanting to meet.

(I realize this may seem obnoxious to some folks, but truly, I love her for her boldness in these matters. I also love having my home filled with new people. AND considering the fantastic friend that she is, I'm always eager to meet those whom she describes with affection and joy, so I was thrilled to have more than a couple mouths to feed.)

But, here's the other part of that story. I only have one of two bags of white beans left in my kitchen and I didn't buy them in South Korea, nor can I buy them in South Korea, so I brought them from the states. And I'm a little selfish with these sorts of things. Black beans however, are available in Korea. So, I opted for a Black and White chili which was just as satisfying to my friend and prevented me the sadness of using up a treasured food item, heaven forbid.

Ingredients/Directions:
Inspired by this post at Black Girl Chef's Whites

In a large stockpot heat about 2 Tbsp. Olive Oil.  Add to heated oil 1 Onion, chopped, saute 5-7 minutes. Meanwhile, mince 3-5 Garlic Cloves and chop 2-3 large Mushrooms (between 1-2 cups), add to sauteing onions and oil (I also like to add 1-2 Tbsp. Butter anytime I cook with Mushrooms, just a habit). Stir to coat additions in oil before adding 2 Tbsp. Chili Powder, 1 tsp. Oregano (or basil if desparate), 1 tsp. Salt, and 1 tsp. Cumin - saute and heat until spices are aromatic.  Next add 3 cups of shredded or ground meat (I used 1 cup pre-cooked Chicken and 2 cups pre-cooked Pork) cook thoroughly if not pre-cooked. Add 2 cups Chicken Broth, 2 cups White Beans and 2 cups Black Beans and water if necessary for proper consistency.  Add seasonings as you see fit for your palate as well as a can of diced green chiles (or fresh roasted green chiles, I often roast a large batch, even a mix of peppers, throw them into a food processor with olive oil and garlic, spoon into ice cube trays and then use these to spice up my soups, but that's primarily because when I buy peppers in Korea I get a couple dozen for about a dollar...but never need that many at once) and a handful of fresh cilantro (or ice cubed, frozen cilantro pesto, another trick I've acqured thanks to Korea).

Serve this soup with grated cheddar cheese and a few corn bread muffins and you've got yourself a hearty, winter meal.

Eggsplosions and Spicy Black Bean Soup

Pinterest is the source for so much inspiration, it is unbelievable.  This latest 'pinspiration' can be tracked back to this website, and let's just say - my world may never be the same! You may know that we have a deep, deep love for fried eggs, match that up with some toast and a slice of cheese and even the worst of days get to end in a glorious fashion. If you've ever made a grilled cheese and if you've ever made a toad-in-a-hole, you can nail this sandwich.

Using a biscuit cutter or a glass remove a circles-worth of bread from each slice of bread that will soon become a sandwich. Grease a fry pan, throw in one or two slices of bread (depending on space) crack an egg into the hole and let set for a minute or two until bread is toasty and egg is cooked through on the bottom. Flip each slice of bread over, sprinkle or lay on some cheese, let the cook on the other side, but two breads together and you have a eggy, cheesey, amazingly AMAZING sandwich! Serve that up with a bowl of soup and you've got yourself the perfect meal to beat the winter blues.

As for my black bean soup I boiled about 2 cups of Chicken Stock from the freezer added a cup or two of water, roasted about 6 tomatos and an onion, threw them in a food processor with some garlic for a quick chop dumped that into the broth mixture added about 2 cups of black beans and some crisp bacon. Seasoned with salt, pepper, red chili powder, cumin, cilantro (from the freezer) and a roasted green chili mix I had also froze before the chiles could go bad.

(These freezer concepts revolve around a desire to extend shelf life of certain foods, I've posted about the cilantro before, I did the chiles in a similar fashion. Roasted in the oven, threw into the food processor with olive oil and garlic, pulsed and placed in ice cube trays. Now, if I want to add a punch to my dish, I just throw in one or two cubes of 'fresh roasted' chiles from my freezer!)

Beanie Weenies -- Just Like Mom used to Make 'em

This is not really the type of recipe one showcases on a foodie blog, however, I've never claimed to be a foodie, so it's okay. This dish is honestly a comfort food. Occassionally, my mom would heat these guys up and I would simply love life. Funny thing is...I made them on this blog once before, but that was during the days of dumpster diving...It's the same concept, so check it out here!

Huevos Frijoles Negros

I could go for a bowl of this right now.

Simple meals have really gotten us through our first month back in the land of Kimchi (that and eating out at all our favorites and a load of new Daejeon restaurants)

I only have dry beans...and prepare them in a slow-cooker. Usually I freeze some and use some.

This round I used some...threw in some diced tomato and a couple of runny eggs on top...so simple, delicious and protein packed!

It's good, seriously.

Masala Black Eyed Peas and a Re-Make

Recently, I was asked what my favorite thing to cook is...the answer, nothing really. What I LOVE to do however is take some insignificant amount of leftovers and create an entirely new meal the next night...so from a hearty dish of Black Eyed Pea Masala on rice to Open Face Hummus and Masala Sandwiches, this post is a feature of what I love most about working in a kitchen!

Masala Black Eyed Peas:

Saute one Onion in a touch of olive oil, add 2 tsp. Cumin Seed (or powder if that's all you have). Once onions are translucent add 1 Tbsp. Ginger and 1 Tbsp. Garlic and saute for about 30 seconds. Add 2 cups of prepared Black Eyed Peas and Cayenne Pepper to taste, additionally add 1 tsp. Turmeric, 2 cans of diced Tomatoes, 2 tsp. Garam Masala, 1 tsp. Sugar, 1 Tsp. Salt and a bit of water (1/2 cup perhaps) and simmer until everything is tender, mixed and delectable. Serve over rice prior to a game of Pandemic or any other such thing.

Re-Make - Open Face Hummus Masala Sandwich:

Using leftover Masala and prepared Hummus simply slather a piece of bread with hummus, top with masala, carmelized or stir-fried onions, thinly sliced zucchini, cheese and bake until warm and cheese has melted. Add an egg on top for added protein - viola! You've just made that one cup of leftover masala stretch one more night for three or four mouths!

Black Bean 'Hummus'

So....you have some black beans you thought you'd use in one dish or another but you didn't? Have a guest coming and want to serve them something delicious, homemade and vegetarian?

No worries.

1-2 cups of Black Beans, food processor, garlic, cayenne and cumin or other spices, a bit of salt, olive oil and Tahini if you so desire. Process it up and before you know it, you've got a black bean dip fit for chowing down on!

We used ours in a tortilla with fresh veggies for a simple dinner wrap. Can't go wrong!

Black-Bean Stuffed Peppers

Stuffed Cheesey Veggies...can you go wrong? I'd like to propose that you can't, you can't go wrong with cheesey stuffed veggies!

Once again, I've enjoyed some 'Pinspiration' for this recipe and landed myself on this blogger's Spicy Black Bean Stuffed Peppers.

I followed the general guidelines, paired the peppers up with some cornbread muffins and enjoyed a fabulous bit of dinner with my fabulous bit of husband!

Ingredients/Directions:

In a small sauce pan saute some onions and garlic for a couple minutes before adding a can or two (or cup or two) of black beans. Simmer (adding some water/liquid as necessary) for 10-15 minutes, stirring occasionally. Meanwhile, slice in half some bell or other peppers - as many as you desire to eat. Place on cookie sheet, brush with oil and roast for 15-20 minutes. (Maybe this should be done first, sorry). Add a small can of corn to the beans and heat 3-5 minutes. Fill roasted and tender pepper halves with bean mixture, top with cheese, throw in the oven for a few minutes until cheese is melty and the peppers look absolutely delcious! ENJOY!

Hoppin' Johns Bi-bim-bap

I'm not a southerner...so I'm not an expert on Hoppin Johns. I believe it is eaten for New Years and should include Collard Greens, so actually, my Bi-bim-bap is missing some green...but that's just because I was to lazy to make my way to the market ^.^ Another crucial aspect of Hoppin Johns is Black-Eyed Peas, I had that.

Now, about Bi-bim-bap...it's a Korean dish and it's LOVELY! Basic idea: Rice, Thinly Sliced Veggies, Red Pepper Paste and a Fried Egg. If you know me and my household very well, you know that if you can top it with a fried egg, we're all in!

Now, combining these two ideas is quite simple...You will need:

Prepared Rice.

Diced Tomatoes.

Prepared/Canned Black-Eyed Peas.

Sauted Onions and Garlic.

Fresh or Wilted Spinach, Collard Greens, etc.

Salt and Pepper for flavor.

One Fried Egg.

Mix all except the fried egg together, and throw an egg on top - or, you can serve it more like traditional bi-bim-bap with rice on the bottom, tomatoes, greens, onions and black eyed peas on in the middle and a fried egg on top - mix it together with a spoon and ENJOY!

Mexican Tortilla Lasagna

Finding inspiration from Martha Stewart's Tortilla and Black Bean Pie and being thrilled with my recent NiceDeli purchase (in huge thanks to Jen M.) I was eager to throw together a bit of Mexican flare with this Mexican style Tortilla Lasagna.

Ingredients/Directions:

Saute Onion, Green Chile and 2 Cloves Garlic in a bit of oil 5-ish minutes. Add 1.5-2 cups Black Beans, drained. Season with Salt, Pepper, Cumin and Chili Powder. Add 1 cup of Beer and simmer until thickened (if you become impatient, it is acceptable to drain off some of the liquid). In a round pan or casserole dish set down a corn tortilla, top with a portion of the black bean mixture, followed by shredded cheddar, a tortilla and so-on until the bean mixture has been completely used. Top final layer with cheese and cover. Place in oven of about 350 degrees for 30 minutes or so until cheese is melty and beautiful. (Can remove lid for the last 10 minutes so as to get a golden look to the top of the dish). Enjoy with a margarita, glass of beer or your beverage of choice and good company.

Green Chile Smothered Rice and Bean Burrito

I love roasting things. Tomatoes and Green Chilies are at the top of my list.

We also found corn starch the other day at E-Mart. So, I set to making this green chili knowing I could roast my peppers and thicken the sauce if need be.

Ingredients/Directions:

Chili - Roast at about 350-400 degrees 5-6 green chilies and 2 red onions (if you have tomatoes, throw a couple of them in as well).  Roast for 20-30 minutes or until fragrant and wilted. With a bit of broth, green tea or beer - run the veggies through a food processor, season with salt, pepper, cayenne, cumin, and cilantro. Heat on stove top, add liquid if needed or cornstarch if necessary.

Burritos - Prepare 2 cups of black beans and about 2 cups of rice; season as desired. Fill flour tortillas with a few spoonfuls of beans and rice, top with shredded cheese - heat in the oven until a little crispy on the outside and warm and delicious on the inside. Top with chili.

Hoppin John Wrap

Eat poor that day, eat rich the rest of the year.

Rice for riches and peas for peace.

- Southern saying on eating a dish of Hoppin' John on New Year's Day.

I don't know when I first heard of this traditional southern US Traditional Dish and I'm not even sure much of this recipe follows closely the concept of Hoppin John. What I do know, is that when I think of Hoppin John, I think of Black Eyed Peas and a Green (in this case Spinach). So, with a growling tummy and some Black-Eyed Peas available, I made my way down the street to the local market, picked up some onions and spinach and within minutes had whipped up this nice little wrap.

Ingredients/Directions:

In a skillet, heat 1 Tbsp. Oil. Saute 1 Onion, chopped and 1 or 2 cloves Garlic, minced. Add 2 cups drained Black-Eyed Peas, heat through. In a bowl, whisk together 3 Eggs, season with salt, pepper and cajun seasoning or chili powder. Add to skillet, scramble with peas and onions. When egg is cooked through, throw in two-three large handfuls of chopped or torn Spinach, sprinkle a bit of Nutmeg and saute until wilted. Serve mixture in large Tortillas with cheese of choice or that which is available and enjoy for the New Year or a mid-year dinner!