Black Bean Piquante Sauce

Source: Ecological Cooking
Date tried: January 13, 2018
Yield: 6 servings (about 1 1/2 quarts)
Time needed: 3 hours if beginning with dried beans

This makes a large quantity of sauce and I think 6 servings is an underestimate. The final simmering is best done in a slow cooker so, starting with dried beans and the necessary pre-soaking as well as the time to cook the beans, then 4 or more hours in the slow cooker, one needs to plan for a two-day project.

Out of that possibly only 20 minutes is active preparation.

The resulting sauce is quite pleasant though. I think I will find plenty of uses for it.

Black Bean Sauce on noodles and rice

Continue reading


Enchilada Bake

Source: Diet for a Small Planet
Date: January 5, 2018
Yield: 4 servings
Time needed: 90 minutes

This is a very good dish. Increase the chili powder to taste. I had only 6 tortillas and could have used more. One change I would make is to substitute sour cream for the ricotta cheese. But, of coarse, ricotta is much lower in fat.

Note, these are not enchiladas as such, but a casserole made with typical enchilada ingredients, and very tasty.

Enchilada Bake

Enchilada Bake
oil for sautéing
1 onion, chopped,
1 clove garlic, minced
5-6 mushrooms, sliced
1 green pepper, chopped
1 small can corn (optional)
1 1/2 cups cooked kidney or pinto beans (1/2 cup uncooked)
1 1/2 cups stewed tomatoes
1 Tbp. chili powder
1 tsp. ground cumin
1/2 cup red wine
salt to taste
6 – 8 corn tortillas
1/2 to 1 cup grated Monterey Jack or other cheese
1/2 to 1 cup combined ricotta cheese & yogurt.
black olives for garnish

Preheat oven to 350oF.

Heat oil in a large skillet.
Sauté onion, garlic, mushrooms, green pepper and corn.
Add cooked beans, tomatoes, spicesm wine and salt.
Simmer 30 minutes.

Lay half the tortillas in an oiled casserole dish.
Top with a layer of sauce.
Sprinkle 3 Tbsp. grated cheese over sauce and 3 Tbsp of ricotta cheese-yogurt mixture.
Repeat layers ending with sauce.
Add a little go ricotta-yogurt mixture.
Garnish with black olives.
Bake 15-20 minutes.

Lentil and Potato Soup

Source: The Recipe of Love
Date: December 11, 2017
Yield: 8-10 servings
Time needed: 1 hour

This is truly a lovely soup, especially on a cold day. If you don’t have a very large soup pot, you may have to cut the recipe in half to fit whatever pot is available. If you have no spiced butter on hand, make some a day or two before making the soup. (Recipe below)

Lentil and Potato Soup

Continue reading

Rice with Cheese and Tomatoes

Source: More-with-Less Cookbook
Date tried: November 9, 2017
Yield:6 servings
Time needed: 30 minutes or less

With rice already cooked, this is a real time-saver for a quick one-pot meal. I actually took time to cook the tomatoes in the pot with the vegetables and had the complete dish ready to serve in 20 minutes.

Rice with Cheese & Tomatoes

Continue reading

Winter Tomato Sauce

Source: May All Be Fed: Diet for a New World
Date tried:November 3, 2017
Yield: 4 cups
Time needed: 1 hour

As the author says: “When fresh ripe tomatoes are out of season, this is the sauce to make.” It is the sauce my daughter remembers as comfort food from her childhood. The actual preparation takes only a few minutes. Most of the time is to let the sauce simmer to the desired thickness.

Winter Tomato Sauce

Continue reading