So, we are eating rice and beans every night for the month of March! The purpose?
See this great video here to get a better explanation than I could probably give:)
So far it has been great. We love simplifying around here and this is a great way to eat simply for a month and share the excess! I thought I'd share the recipes I'm using so that you guys could join in if you'd like or choose a month down the road to do it, or just get some new recipes!
This week's menu plan:
Monday: Red Beans and Rice from Lickety Split Meals cookbook
1 can kidney beans (I just cooked my own and froze the rest)
1 can stewed tomatoes
1 1/2 cups instant whole grain rice
3/4 cups salsa
1 cup water
4-5 drops tabasco
1 tsp cumin
1/2 tsp oregano
Mix together in a large casserole dish.
Cover and put in oven to bake for 55 minutes. Add 1/2 cup of cheese and enjoy!
*Joel had a work dinner that night but the babes and I thought this was great and ate it up!
Tuesday: Honey Lentils from Make it Fast, Cook it Slow.
You can find the recipe here.
* I did have to bribe the babes w/ dessert to eat this, but once I did they really enjoyed it and so did Joel and I!
Wednesday: Leftovers
Thursday: Lentil and Cheese Bake from More-With-Less .
Preheat oven to 375.
Combine in shallow 9x13 baking dish:
1 3/4 c. lentils, rinsed. 2 c water, 1 whole bay leaf , 2 t. salt, 1/4 t pepper, 1/8 t. each marjoram, sage, thyme. 2 large onions, chopped, 2 cloves garlic minced, 2 c. canned tomatoes.
Cover tightly and bake 30 min.
Uncover and stir in:
2 large carrots, sliced 1/8 " thick, 1/2 c. thinly sliced celery
Bake covered 40 minutes until vegetables are tender. Stir in:
1 green pepper, chopped. 2 T. finely chopped parsley.
Sprinkle on top:
3 c. shredded cheddar cheese (or less:)
*I've posted this on the blog before. It is a very loved recipe in this house:) I will say that I am ready to move on from lentils for a while, but we still enjoyed it.
Friday: Out
Yeah, we went to a little Mexican food place tonight.
Saturday: Black Bean and Rice Skillet from Simply in Season:
1 medium onion (chopped)
1 small green or red sweet pepper (chopped)
Saute in 1 TBLS oil until soft
2 cups cooked black beans
1 1/2 cups chicken or vegetable broth
1/2 cup uncooked rice
1/4 tsp crushed hot chilies
1/4 tsp dried thyme
2 cloves garlic (minced)
1 bay leaf
Add and bring to a boil, reduce heat and simmer covered until rice is done: 20 min for white rice, 40 for brown. Remove bay leaf. Add 1/2 cup of cheese and serve.
Serves 4.
Sunday: Mexican Black Beans from Lickety Split Meals
* Recipe is wordy and Joel needs the computer so I'll try to add it later:)
Jen
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4 comments:
What a great idea! One of my favorite recipes is for black beans and rice. So yummy with some chipotle tabasco...
jenny... i am so proud of you guys for doing this. have you ever read "building the blocks"- it's linked from my blog by a button or under "adoption/foster blogs". they did this for a month in order to help raise money for someone else's adoption journey.
and... on a personal note... thank you, thank you for the recipe ideas!! since the kids are on WIC we get TONS of beans and i don't know what to do with them!! i am definately gonna try some of these!!
This is great! We love the Extending the Table cookbook - it has lots of recipes from around the world on how to eat simply. Enjoy your rice and beans!
Jenn thank you so much for sharing wonderful recipes! I tried the Red Beans and Rice last week and Matt loved it, Terri loved it, she then went home to Rick and made it for him, and now this week I made the recipe again because Matt was requesting it!
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