Food goodness

These are Shannon's refried beans, they're the best refried beans in the world, they're the only ones you'll ever need, and that is all I have to say about the matter. They're so good that I'm reviving this food blog, because once her directions disappear too far back into our text chain, I might not be able to find them again and that would be a tragedy. #pandemicblogrevival 1. Rinse and pick over some amount of dried pinto beans. Put them in the Instant Pot with a quartered onion and several whole garlic cloves. Fill water several inches above the beans. 2. Cook on manual in the IP for 30 mins. Natural release until all the pressure is gone. 3. Drain almost all the cooking liquid, but reserve a cup or so in case you need to add it back in later. Add some salt. Blend with immersion blender. 4. In a skillet, heat a few generous tablespoons of some kind of fat until hot. Pour in the beans. Fry for a while, adding more water if it looks too dry. ...

J's birthday dinner this year, based on this recipe . Fish: 1 pound flaky white fish fillets, such as haddock, halibut or cod 1 lime, zested and juiced 2 cloves garlic, smashed 1/4 cup canola or vegetable oil sprinkle of cumin Kosher salt   Slaw: 1 bag broccoli slaw (recipe calls for 1/2 head savoy cabbage, shredded) 3 scallions, sliced thinly on the bias 1 jalapeno, minced, optional 1/4 to 1/2 cup rice vinegar (recipe calls for white) 2 tablespoons honey 1/4 cup canola oil Kosher salt   8 flour tortillas   Fish: Cut the fish into strips. Combine the fish with the lime zest and juice, garlic, oil, cumin and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated. Slaw: In a small bowl, combine the vinegar, honey and oil. Add to the broccoli, scallions and jalapeno and toss until well dressed. Season with salt, to taste. If using within a couple of hours, let it sit at room t...

I am putting this on here because the flavors were amazing, though I will have to try again before I get the chicken right. My chicken was a little dry. I removed the cooked chicken to shred it. I mixed up the very thick sauce and added a little water to improve the texture. I added the chicken back into the sauce and combined everything together, It made delicious chicken quesadillas. Source: Rubies and Radishes  by way of Our Life in Food  by way of friend and fellow lover of slow cookers, Michele. Butter 1 medium onion, chopped 4 cloves garlic, minced 2 lbs chicken (Recipe calls for boneless, skinless chicken breasts. Mine turned out kind of dry, so I might try thighs next time.) Kosher salt and black pepper 1 28 oz or 2 16 oz cans, fire-roasted tomatoes (note that this is a big can) 5 dried New Mexico chiles, stems and seeds removed and chopped into small pieces (I used a can of green chiles) 1/4 cup almond butter (oh yum -- so expensive an...

From: Gina's Skinny Recipes I served this with the Salsa Verde Chicken and it was quite delicious.  Would also be good with fish or grilled chicken.  Maybe pork, too? 1 mango, peeled and diced 1 avocado, peeled and diced 1 plum tomato, diced 1 clove garlic, minced 1 jalepeño, seeded and diced 1/4 cup chopped fresh cilantro 2 tbsp fresh lime juice 1/4 cup chopped red onion 1 tbsp olive oil salt and fresh pepper to taste Combine all the ingredients and let it marinate in the refrigerator 30 minutes before serving

An answer to the age-old question: Yes, you can use salsa instead of enchilada sauce. Both of them have basically the same ingredients, but enchilada sauce is a little more processed and/or labor-intensive to make yourself. Most of the ingredients in these enchiladas are things you might just have lying around, so salsa seems to go with that. And the filling is healthy and protein-tastic, but it gives that creamy yum you want with Mexican food. Loosely based on these vegetarian enchiladas . 2 T olive oil 1 onion, diced 2 cloves of garlic, chopped 2 jalepenos, de-seeded and chopped dash of red pepper flakes 1 T cumin a big handful of cilantro, washed and chopped 1-10oz package frozen chopped spinach, thawed and excess water squeezed out 1 container (about 6 or 8?) large mushrooms, sliced 1 cup whipped lowfat cottage cheese (if you have regular cottage cheese, drain it first)  1/2 cup plain Greek yogurt 1 can black beans, drained and rinsed 8 corn tortillas 1 jar s...

You will love this soup. Gwen gave me an adorable cookbook as a present one year, The Soup Peddler's Slow and Difficult Soups: Recipes & Reveries by David Ansel. We agreed that a book with a title like that has a specific audience and we both believe we're it. We like our soups cooked long and slow with a story about a Jewish great aunt or annual neighborhood potluck to back up their authenticity. After using this book for a half dozen years, I now have a crush on the Soup Peddler, David Ansel. If/when I make it back to Austin, Texas, I will go to his shop and eat his soup (AND I will go again see the bajillion Mexican freetail bats depart from Congress Ave bridge for their night forage. Once is not enough.) The cookbook is a quirky, fictionalized account of his first year as the Soup Peddler. This recipe is from one of Austin's legendary restaurants, Guero. The soup: 1 chicken 12 C chicken stock 2 onions, cut into thin strips 3 carrots, peeled and very coarsely chopped...

Or, Homemade Hamburger (turkey/soy crumbles) Helper Adapted from: Annie's Eats 1¼ lbs. ground beef or turkey or veggie crumbles 12 oz. medium shells pasta (or another short pasta shape) 1 medium onion, chopped 2 cloves garlic, minced 2 medium tomatoes, diced (or one 14 oz can diced tomatoes, drained) 4 tbsp. taco seasoning 3 oz. cream cheese ½ cup sour cream Salt and pepper shredded cheddar (optional) Directions: Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside. Meanwhile, in a large skillet or sauté pan, cook the ground beef over medium-high heat until almost cooked through. Drain off most of the grease. Add the chopped onion to the skillet. Once the beef is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved...

Recipe By: Mary McDougall, "McDougall Health Supporting Cookbook Volume 1" Serving Size : 2 1/2 cups 1 cup tomato sauce 1 1/2 cups water 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 1/2 teaspoons chili powder 2 tablespoons cornstarch -- or arrowroot Place all ingredients in a saucepan and mix well. Cook over medium heat until mixture boils and thickens, about 10 minutes.

Adapted from Fat Free Vegan Note: I layered this into a casserole dish instead of rolling up enchiladas. I used an 8" square baking dish, and 4 large whole wheat tortillas (which are bigger than the standard corn tortillas used for enchiladas). I used the same amount of filling listed below, and it still made 4 large servings. I also added a small amount of shredded cheddar cheese in 2 of the layers. 1 medium onion, chopped fine 3 cloves garlic cloves, minced 1/4 cup green or red bell pepper, chopped (I omitted) 12 ounces patty pan, zucchini, or yellow summer squash, diced 1/2 teaspoon ground cumin 1 teaspoon Ancho chile powder (or mild chili powder) 1/8 -1/4 teaspoon chipotle chile powder (or to taste) 1 1/2 cups cooked black beans, well rinsed and drained 1/2 teaspoon salt (or to taste) Juice from half a lime 1 can enchilada sauce (or 10 ounces homemade sauce) 8 corn tortillas (I used whole wheat tortillas) chopped green onions, for serving Saute the onion in a medium-sized ...

by two of our favorite ladies... I made Sandwiches ' version last night and I like several things about it. I love the gravy texture and flavor - smoky, spicy and smooth. I also love the chopped onions in the filling that cook only slightly in the oven. flavah! I did a couple things differently to suit my whims. I didn't fry each tortilla, I filled and rolled them as-is and then served the dish with tortilla chips to crumble on the top for the missing crunch. I schmeared a layer of refried beans on the tortilla before sprinkling on the cheese and onions. I also think the oil in the gravy nicely crisps the baked edges that stick up out of the sauce. I also added a can of Rotel to the gravy to get some tomatoes in there and stretched the gravy over 12 enchies. After baking, I served portions over chopped lettuce, sour cream and PW's restaurante salsa. (I'm getting so chubby, but at least I'm happy at dinnertime!) tex-mex cheese enchiladas (Recipe adapted from ...