Category — Beans

So, my understanding is that there is a football game or something this weekend?

Nah, I’m just kidding.  I know that this weekend is the Superbowl.  That is the extent of my knowledge, though.  My Dad wasn’t really into sports when I was a kid (other than boxing), and my hubby doesn’t do sports - at all.   It’s not that I have anything against football, I’m just not very interested.  Once I went to a game, and I think I was a cheerleader for my  uncles’ team when I was about . . . 5?  Maybe 7.  I dunno.  Anyhow, you see how involved I’ve been in the sport.

Actually, there is one other thing I know; people eat at Superbowl parties.  So I thought maybe I’d get busy with some of my favorite appetizer-ish type recipes.  That way you can take something new and good to your Superbowl party.  We’re going to a bowling birthday party, so I’ll count on you guys to do this for me. 

Here’s my first pick.  Honestly, I discovered this dip a while ago when I was really sick with endometriosis.  My doc told me I had IBS and that I wasn’t eating right.  I darn near starved that year; that is, before they found an endometrioma the size of a small child’s head embedded directly over my gut (yeah, I got a new doctor).  Anyhow, I was looking for a dip without any dairy products or egg yolks - no cheese, no yogurt, no sour cream, no milk, no mayo.  Well.  Not exactly a small order to fill.  This is the recipe I found, and it’s darn good.  Vegans unite!  (disclaimer:  I’m not a vegan, but I ate as one when I was really ill.)

Black Bean Dip
From: Recipezaar

2 cups cooked drained black beans
4 teaspoons tomato paste
3 tablespoons water
2 cloves garlic minced
2 teaspoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt (to taste)
1/8 teaspoon cayenne pepper (to taste)
2 green onions, chopped
2 tablespoons mild green chilies, chopped
Process all ingredients except green onions and chilies in a blender or food processor until smooth.

Stir in green onions and chilies and place in a serving bowl.

Serve with “Scoops” chips, veggie sticks or regular tortilla chips.

Mondays are one of my least favorite days.  I know I’m not alone, you all are saying “Well, duh.  Who likes Mondays?”  The thing is, I don’t work outside of the home, so it’s not as bad as it is for some of you, and I get that.  But, my kids do have to go back to school, which means I still have to get up, and get out the door fairly early.  On top of that, on Mondays I clean.  And I like cleaning even less than I like Mondays.

I’ve used Marla’s Flylady system.  I know that she condenses the cleaning and calls it a blessing.  I’ve tried calling it a blessing.  Call it what you want; at the end of the day, it’s cleaning. 

So, anyhow, on Mondays, I clean - which includes cleaning out the fridge.  Oh, I know, yuck, right?  Science experiments, green fuzzy whatzits, mystery meat, the whole deal.   I have had plenty of fear factor worthy entrees.  I do have to say, though, cleaning out the fridge weekly really does help cut down on the gross-ness factor.

Which brings me to what I really want to talk about today (you knew I’d get there, right?).  Leftovers. 

Let me backup a few years here.  When I was growing up, we didn’t really eat leftovers.  Actually, we didn’t eat them at all.  The fact is, my Mom didn’t (and doesn’t) really enjoy cooking.  So, sometimes my Dad cooked, sometimes I cooked, sometimes my Mom cooked, but mostly - we ate out - A LOT.  On the few occasions that we did eat at home, all the extras went straight down the disposal, or into the trash.  I know, I know; it’s wasteful.  I didn’t say that I still did this, right?  Remember, we’re taking a trip down memory lane here, o.k.?  So, back to my reminiscing.  My parents and I never really saved or ate leftovers.  I guess I grew up without this important childhood memory.  Gee, thanks, Mom.  (I’m just kidding, Mom.)

So, present day.  I’m an adult with three children and a husband to feed.  I cook most nights and I am faced with a dilema.  What do I do with all these leftovers?  In the beginning of my marriage, I just tossed them into some type of container or plastic bag, put them in the fridge and a week (or two, or three weeks) later I tossed them into the garbage.  Actually, I wasn’t doing much better than my parents did.  Except that I had to deal with aforementioned science projects.  This process wasn’t really working out for me. 

As time has passed though, I’ve come up with some decent ways to not waste leftovers.  I thought maybe you might like to hear some of these ideas?

1. Label and date it.  If I don’t mark what’s inside with the date, chances are the kids and hubby aren’t going to eat it.  They aren’t sure how old it is (Mom!  Is this still good?!?), or even what’s inside.  They won’t take any chances that they might find last month’s baked ziti - they just pass it over and pick something else. 
2. Eat them at lunch time.  If I make a short jot list on the front of the fridge of what I’m putting in my fridge, it’s really easy for hubby (who works from home), the kids, or I, to look at the list  and pick something out for lunch.
3. Give the stuff away.  We have single friends over for dinner several times a month for dinner (a practice I highly recommend all families start).  When we’re done eating, I grab a little container (I use leftover margarine type containers, then they don’t need to worry about giving them back), and fill it with leftovers.  Do you know how much single guys appreciate homecooked leftovers?
4. Designate a day each week as “leftover night”.  Sure, you’re thinking, “Of course, everyone knows this.”  But, I didn’t, which means some other people out there don’t either.  Some of my friends have told me really cute ideas for this; like naming it Filet de L’eft ouvres Night or Musgo Night.
5. If there is a lot (or enough for a second meal), freeze it.  A lot of times I’ll just make way too much for us to finish off at lunchtime before it will go bad.  When this happens, I wrap it up, label it well, and put it in the freezer to have for dinner another night.
6. Use it to make something else later in the week.  If there is a lot of leftover chicken or potatoes, chances are you’re going to see them later in the week in soup, a casserole, or some sort of creation.  As a matter of fact, sometimes I even plan for leftovers now - so that I have enough for later in the week.  Can you imagine - planning for leftovers!?!  If you aren’t sure what to use your leftovers for, try searching your favorite recipe site using your main leftover as the search term. 

So, here’s to a cleaner fridge, and less waste!  And, moving right along, here’s a recipe to use your leftover pinto beans.   You can also just use a can of refried beans (leftover or not).  I know this sounds like a weird recipe, but you have to trust me.  It’s really very, very good.  It’s also a great way to get some protein into your kids.  It’s great toasted, and it also makes great PB&J sandwiches (toasted, or not).  Give it a try!!  I make this in my bread maker, but you can certainly make it by hand if you’d prefer (bake at 350 degrees for 30-40 minutes).

Bean Bread
Adapted From:  Recipezaar

1 cup lukewarm milk  
1 package yeast  (or 2 1/4 tsp bread machine yeast)
1 cup pinto beans, mashed  
1 tablespoon sugar  
1 teaspoon salt  
1 tablespoon shortening, melted  
3 cups flour 

Place the milk, beans and shortening in the bread machine pan.
Add flour, salt, sugar and yeast.
Start bread machine on the regular white bread setting.