Recipe: “I Can’t Believe They’re Not Refried” Beans

Not-Refried Beans

Not-Refried Beans

I have been making this recipe for a few years now and it’s still my favorite Mexican bean recipe, refried or not. It’s super fast and easy, and I’m asked for the recipe just about every time I’ve served it to guests. The cooked beans freeze great, pureed or whole, and they are perfect as a side or just in a quesadilla with cheese.

Just last week, we made these beans for a group of 40 for a Mexican buffet and there wasn’t a bean left in the pot. The proof is in the leftovers!

“I Can’t Believe They’re Not Refried” Beans

“I Can’t Believe They’re Not Refried” Beans

Ingredients

  • 1 onion, diced
  • 2 lbs pinto beans, rinsed (or any other dried beans)
  • 1/2 jalepeño, roasted and seeded (or use a whole one if you really like spice)
  • 2 tbs minced garlic
  • 4 tsp salt
  • 1 3/4 tsp ground pepper
  • 1/4 tsp cumin
  • 8 C water

Instructions

  1. Place all ingredients in crockpot and stir to combine
  2. Cook on low for 10 hours
  3. Process beans in a food process until they resemble refried beans. Alternatively, you can leave them whole or just mash it up a bit with a potato masher.
http://greenbabyguide.com/2015/07/24/recipe-i-cant-believe-theyre-not-refried-beans/

Recipe: Salmon Cakes with Kale

Salmon Cakes with Kale

Salmon Cakes with Kale

The first time I made this recipe, I wasn’t expecting the rave reviews I received.  We’re not crazy about kale like some folks are, and unless I’m making a lot of smoothies we often don’t make it through a whole bag of pre-washed and chopped kale.  I usually don’t waste food and, come on, all the prep work of washing and chopping was already done for me!  I must really be on the fence about kale.

I was so glad that these turned out more delicious than expected, and it’s a perfect showcase for a side of brown rice and a squeeze of lemon.
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Recipe: Ricciarelli Almond Cookies

Ricciarelli Almond Cookies

Ricciarelli Almond Cookies

Ricciarelli Almond Cookies

Ricciarelli Cookies are a traditional Italian cookie made with blanched and finely ground almond flour, sweetener and egg whites. If you do a quick search for Ricciarelli cookies, you will see that there are lots of variations out there. Some call for citrus zest or other flavorings in addition to almond extract. Some are drop cookies, while other recipes call for you to shape them. I’ve tried many of these recipes, and they are all delicious and gluten-free.

After many batches, I came up with my own variation that is even easier than the other ones I’ve tried, and just as delicious. The dough comes together quickly in a food processor, is rolled into logs and frozen until ready to bake. Just slice the logs evenly into cookies, and the whole batch fits on one cookie sheet.
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