The Yummiest Quesadillas Ever

I'm not even kidding. I first had these quesadillas at a local health food cafe. I thought I was going to die right there. Although the cafe has many delicious items on its menu, I never order any of them. Just this quesadilla. So, I thought I would try to duplicate their recipe. And duplicate, I did. You will love me forever if you make these. See? Like this. You will make this face at me...

Unless you're allergic to pine nuts. Then you will hate me.

This is one of those non-specific recipes, too. Sorry.

The Yummiest Quesadillas Ever

Whole grain tortillas (sprouted is best)
Shredded cheese (the cafe uses mozzarella, I used white cheddar, you can use what you want)
Black beans (cooked)
Brown rice (cooked)
Corn
Pesto (this is what makes these things so heavenly)

Put one (or two) tortillas on a baking sheet. Sprinkle with some cheese.

Broil just until cheese is melted. Top with the rest of the ingredients. Finish with more cheese.

Broil until that cheese is melted. Put another tortilla on top. Broil again until warm and crispy. Cut with a pizza cutter and serve.

You won't regret it.

Black beans

I have been making a lot of black beans lately. I LOVE them on everything, especially quesadillas and taco salads. Mmmm...

3 c. black beans
9 c. water
3 T. raw apple cider vinegar

Soak the beans in the apple cider vinegar and water overnight. The apple cider vinegar helps to break down the phytic acid in the beans, allowing them to be more digestible and also more nutritious! Be sure to put a towel over your bowl so you don't get any fruitflies in your beans. They like apple cider vinegar.

The next day, drain and rinse the beans. Put them in your crock pot. I usually add water just until the beans are covered. Awesomely specific instructions, eh? Then, add:

3-5 cloves garlic, minced
1/2 - 1 onion, diced
1/2 - 1 jalepeno, seeded and chopped (optional, also leave some seeds if you want more spice)
3-5 t. Real Salt depending on personal preference
1 t. ground pepper
1/4 t. cumin

Cook on low for 6-8 hours. Delish.

Roasted Red Pepper Hummus

One day I went to the store and one of those cute little old ladies asked me if I'd like to try some hummus.  My girls and I occasionally buy hummus for a healthy snack.  I thought sure, why not? 

It was delicious.  I threw some in my cart and took it home.

While we were snacking on it, my daughter started reading the ingredients aloud.  Sugar?  Gum?  Food Coloring?  Seriously?  What happened to my healthy snack?

I started on a quest to find a yummy recipe, and came up with one that slightly missed the mark.  My daughter likes to remind me about that.  So, when I started making hummus again she said, "Are you trying to make good hummus?"

I had her taste test it when I was done. She looked at me with a bit of surprise and said, "It isn't gross." 

So, here it is, my:

"It Isn't Gross" Roasted Red Pepper Hummus

2 cups cooked garbanzo beans

1 roasted red pepper

1 Tablespoon fresh parsley leaves

2 small garlic cloves

2 Tablespoons tahini paste (Sesame seed paste.  I know some people who make their own, which is fine too)

1/4 teaspoon cumin

1 teaspoon sea salt

2 Tablespoons lemon juice 

5 Tablespoons water

1/4 cup olive oil

Directions

Place all ingredients in blender and mix until you have a smooth consistency.  Move to an airtight container, and let it sit in refrigerator for an hour before serving.  Enjoy!

Roasting your red pepper:  (This is how I did it; there are many different ways) Place the baking rack in the oven to the highest setting. Set your oven to broil, and place red pepper directly on oven rack.  Broil until the top of the pepper is black and bubbly; turn over and repeat.  Remove the red pepper and put in bowl of ice water.  Let it cool for a little bit and then remove the blackened skin.  Cut out the stem and seeds, and it's ready to use! 

Spanish Rice

This is a recipe that my husband brought into our family. It's super easy and yummy. We eat it as a meal, but it can be a side dish or rolled in tortillas for a burrito. There are versions that aren't out of a can, but sometimes I don't have time to chop veggies.

2 cups uncooked brown rice

1 can black beans

1/4 cup-ish taco seasoning (I buy mine from a spice store--in store usually has yucky stuff in it--so I'm working on my own. Just use whatever seasoning you would for tacos: cumin, garlic and onion powder, cocoa, chili powder, etc.) *

1 small can tomato sauce (or two if you like it more tomato-y)

1 can green chiles

1 small can corn (or use cooked up frozen corn)

1-2 cups cheese (we use cheddar)

Cook up the rice per directions on the bag. (Ours is 2 cups water per cup of rice.) Mix the taco seasoning with the tomato sauce. Drain the black beans and give them a quick rinse. Add all the ingredients together and stir like a madwoman/man. You can add meat if you like or anything else that sounds good. We top ours with avocado, corn chips (Fritos, which are so healthy), and olives, but I can think of lots more that would be good on top. Serves 4-5. Enjoy!

*Note from Jessica:
I thought now would be a good time to share my favorite recipe for taco seasoning. I LOVE it. I got it from allrecipes.com.

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

I usually use the whole amount in my tacos (or chili or whatever!), but if you don't, make sure you store it in an airtight container.

13 Bean Chili

I'm super excited to help Jessica out with her blog.  Although, I realized that at least for this recipe, I had to call her and get the recipe before I could put it on here.  So, who knows if I will actually help?  Here's hoping!

And so it begins.  I have been waiting and waiting for the weather to cool off so that I could make chili.  It's one of the best things on a cold day, don't you think?  
Well, you should. 

13 Bean Chili

3 cups dry beans (I used a 13 bean combo, but you can use 12, 15, whatever you can find)

5 cups water

4 cups vegetable broth

3 garlic cloves, chopped

1 onion, chopped

1 bell pepper (I'm sure you can use whatever color you prefer)

28 oz. can diced tomatoes

28 oz. can tomato sauce

1 can diced green chiles (optional)

1 TBSP chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp red pepper flakes

1/4 tsp oregano

1/2 tsp paprika

1 1/2 tsp cumin

1 tsp salt

1 tsp black pepper

Directions:

   Rinse beans and place in crock pot with water.  Cover crock pot, set to low and soak overnight.  In the morning, add the broth, garlic, onion, and bell pepper.  Turn to high and let sit for about 5 hours.  Add the rest of the ingredients and cook until the beans are tender.  Serve it up with some cornbread and Enjoy!

P.S. I'm not as good as Jessica, and am addicted to dairy.  So, I sprinkled mine with a little cheese.  Plus, I think it looks cool in the picture :)

Mexican Beans

Try these guys. You will love them. Eat them in enchiladas, on tacos, with chips, or (our fave) on tostadas. Or just plain.

Mexican Beans

3 c. dry pinto beans
3 cloves garlic, minced
1 onion, chopped
5 t. salt (I know. Use the good stuff like Real Salt and enjoy its goodness and good-for-you-ness.)
1 t. pepper
1/4 t. cumin
1 jalepeno, diced and seeded (I usually seed 1/2 and leave the rest. I like hot.)
9 c. water

Put it all in the slow cooker on high for 8ish hours. Drain (reserving liquid). Mash, adding liquid to desired consistency. Serve.

NOTE: The beans are healthier if you soak them overnight first. But, if you're not always on top of things and forget to soak them, they will cook up beautifully anyway.

Kale and Bean Soup

This is from my friend Lynne's recipe blog. It is one of our all time favorites. Don't be frightened of the kale. Really. This is yummy.

KALE AND BEAN SOUP

8 large garlic cloves, crushed or minced.

1 medium onion, chopped

4 cups chopped raw kale.

4 cups chicken or vegetable broth

2-3 (15 ounce) cans beans, such as cannellini , navy, pinto, un-drained.

4 plum tomatoes, chopped

1-2 teaspoons dried Italian herb seasoning.

Salt and pepper to taste.

The recipe calls for a parsley garnish. Basil is much more delicious.

In a large pot steam (or sautee) garlic and onion in a bit of water (or olive oil) until soft. Add kale, broth, beans, tomato, herbs, salt and pepper. Simmer 10 to 15 minutes. Ladle into bowls; sprinkle with chopped parsley (or basil).