BBQ Beef and Beans

I came up with this spur of the moment tonight, since I'm trying to use up things in my pantry and fridge before I buy more food. This tastes great by itself, or you could jazz it up with peppers, sour cream and shredded cheddar. I was going to serve it alone, with corn-cheddar muffins, but I'm going to fix some mashed potatoes to serve it over instead, since I have a bag of them in my pantry! Regardless of how you use it, this couldn't be much easier to make.

Ingredients

1 lb of extra-lean ground beef
1 can of tomato sauce
1 can of kidney beans, drained
1 can of black beans, drained
1/4 cup of BBQ sauce (your favorite kind)
1 teaspoon onion powder
salt and pepper, to taste

Directions

In a large skillet or dutch oven, brown the beef with the onion powder and salt and pepper. Add the tomato sauce, beans and BBQ sauce and stir well, then bring to a boil and reduce to a simmer. You can serve once heated through, or simmer for 15-30 minutes. You may need to add some water, if it gets too thick, but you can basically simmer this as long as you want. Just know that the flavors will deepen, the longer you cook it.)

Enjoy!

Hashbrown Casserole

If you add some chopped ham or chicken to this, it could be a meal on its own. This dish is tasty, and it could be easily customized to your individual taste. (I would have put some granulated garlic in it, but I'm all out). We are having this for dinner tonight, with some bbq chicken legs and cucumbers, and then again for breakfast. It's yummy, if I say so myself. :)



Ingredients

1 bag hashbrowns, defrosted (I used Walmart GV 26 oz)
1 can fat free cream of chicken soup (I used Walmart GV)
1/2 cup mayo (I used Kraft Reduced Fat with Olive oil)
4 oz shredded reduced fat cheddar cheese
1 teaspoon onion powder
1/8 teaspoon smoked paprika (or more to taste)
salt and pepper

Directions

Preheat oven to 350 degrees

Mix everything except hashbrowns together in a large bowl. (Use salt and pepper to taste.) Fold in hashbrowns until incorporated.

Spray a 13 x 9 pan (I used glass) with cooking spray, and then put casserole mixture in, spreading evenly.

Bake for 40-50 minutes, until lightly browned. Let stand for 10 minutes before serving.

Enjoy!

Greens and Beans with Sausage

This recipe is easy to make as a vegetarian meal by just leaving out the meat, or substituting with some cubed, firm tofu. It is delicious, and easy to make and to double -- it's the perfect winter soup, along side some crusty french or cornbread.

Approximately 6 servings

Ingredients

1 bunch of collard greens or kale (I love both), washed and stripped from stems, and chopped
1 smoked chicken sausage, diced
1 small onion, chopped
2-3 (or more!) cloves of garlic, minced
2 cans of Navy or Great Northern beans, drained and rinsed
1 32 oz. container of chicken or vegetable broth
olive oil
smoked paprika (optional)
salt & pepper, to taste

Directions

In a large pot or dutch oven, heat 1-2 tablespoons of olive oil over med-high heat and cook onion until tender. Add minced garlic and stir around in pot. Add greens and cook until wilted. Add sausage and cook for 1-2 minutes. Next, add chicken broth and beans, and heat to a boil.
Reduce heat and simmer for 20-30 minutes. Check for seasoning, and add salt and pepper and dash (or more) of smoked paprika, to taste.

Enjoy!

King Trifle

We ate this in celebration of Epiphany, or Three Kings Day (which is January 6th). It is traditional to eat a King Cake (which is a yeasted sweet bread), but I made this since my time that day was limited.

Ingredients

1 pre-made angel food cake
1/4 cup simple syrup*
1 small carton of heavy whipping cream
1/4 cup of powdered sugar
1 teaspoon of almond extract
1/4 cup of mixed candied fruit, finely chopped
1-2 tablespoons of toasted, slivered almonds
salt

Directions

Slice the angel food cake into several 3 inch slices.

Whip the cream with the powdered sugar, almond extract, and a dash of salt.

In a trifle dish (a footed glass dish) or deep bowl, tear small pieces of the cake and cover the bottom of the dish. Drizzle the cake with simple syrup, then spoon several dollops of whipped cream over the top. Sprinkle some candied fruit, then begin the layers again.

Note: You can make this as sweet as you like by controlling the amount of simple syrup you use (or leaving it out altogether).

When you reach the top, complete the cake by finishing with whipped cream, candied fruit, and a sprinkle of toasted almonds.

This is best served after it has been lightly covered with plastic wrap and put in the fridge for a few hours (or in the freezer for 30-60 minutes).

Enjoy!

* Simple syrup is just equal parts of granulated sugar and water, simmered in a small pot until the sugar is dissolved and the liquid is clear again. Once cooled, it must be refrigerated. You can use it to sweeten cold drinks (such as iced tea), and you can flavor the syrup with extracts or mint leaves, if desired.