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Snack Sticks

September 12th, 2008 2 Comments

Heather says:

Salty and a little sweet, these carrots remind me of margaritas.

Everyone says, “Eat your vegetables.”  Here’s a quick and easy way to perk up the lowly carrot stick without adding fat. We love it as a side for summer meals and as a snack to take to work or the park. They’ve been nicknamed margarita carrots, but there isn’t a drop of alcohol involved, so please don’t freak out when I say that my kids scarf them by the handful.

Way back in my restaurant days, one of my coworkers would make these as an alternative to the equally accessible (and delicious) french fries.

While baby carrots will work, go ahead and try using the real deal for these. The flavor difference between the two is enormous, but I understand that time is often a priority.

To keep the cost down, I always check the clearance produce cart and grab lemons and limes as I find them.  You can juice them ahead of time and freeze it in an ice cube tray or justify making real lemonade when they are $1.50 for a large bag instead of 3 for $1.00.

Ready?

Ingredients:

 

  • 4 – 6 carrots
  • 1 or 2 limes
  • kosher salt

Simply peel the carrots and cut them into halves or quarters depending on their thickness.  Toss into a bowl and toss with the juice of one or two limes. Just before serving sprinkle with kosher salt.   

Seriously, that’s it.  Enjoy.

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Black Bean Burrito Filling

June 5th, 2008 5 Comments

Heather says:

Meatless meals are often great for the wallet.  This recipe can be prepared with canned or dried beans.  If you use dry black beans, cook 1/2lb dried beans until soft.  I put mine in the crockpot the morning I want to make the burritos, cover them with water, and turn the crock on low. About an hour before I wish to serve dinner I make the rest of the recipe.  My kids were unimpressed, but Mr. Heather asked for more and with vegetarian dishes, that’s a high compliment.

To round out the filling we add cooked rice and cheese.  Then top with whatever your little heart desires: guacamole, sour cream, salsa, you get the idea.

Ingredients:

  • 2 1/2 cups cooked black beans
  • 1 tomato diced
  • 1 TBSP cilantro – chopped
  • 3 green onions – chopped
  • Juice from 1 lime (about 3 TBSP)
  • 1 garlic clove – chopped
  • Optional – 1/4 tsp crushed red pepper
  • Optional – 1/4tsp hot sauce
  • 1/4 cup canola or olive oil

Since I use dried beans I drain them and place them back on the crockpot on high.  Otherwise, place the beans in a pot on the stove on low.

To the beans add the: tomato, onion, and cilantro.  Stir occasionally, but let heat through.

Now, if you would like to be all fancy, get out a bowl combine the lime juice, garlic, and optional pepper and hot sauce.  Then, whisk briskly while you slowly pour the oil, in a steady stream into the bowl.

Or, you can be lazy like me and throw the remaining ingredients into a jar with a lid and shake vigorously.  I have kids underfoot and don’t like washing extra utensils.

Stir the dressing (that’s what you just made) into your bean mixture.

Spoon into warm tortillas (I zap mine in the microwave for a few seconds) with rice and grated cheese.  Fold, top with condiments, and enjoy.

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Beans and Rice

April 8th, 2008 21 Comments

Heather says:

On the rare occasion we have ham, I freeze the bone and save it for a week when I need our grocery dollars to stretch just a bit further. Cornbread rounds out the meal nicely and keeps the grand total, for us, under two dollars. Yes, even if you use a mix like Jiffy. This dish simmers for several hours, but requires almost no attention. It’s wonderful on a damp or chilly day.

Beans and rice

  • 1 ham bone
  • 1 1lb bag of dried navy beans – soaked according to the directions on the bag
  • water
  • onion for garnish – optional

Place the ham bone in a large pot with just enough water to cover the bottom of the pot. Cover tightly and cook over low heat, this brings out a lot of flavor. Add the beans when the water has turned brown and the ham has darkened to a reddish brown. Add just enough water to cover the beans and simmer on low for at least two hours, it is done when the beans are tender. Pick out the ham bone and serve over cooked rice. We love ours with Louisiana Hot Sauce.

Enjoy!

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