Sorry...this one isn't an exact recipe.
Ingredients:
Sweet potatoes
Zucchini, cut into chunks
Yellow Squash (optional), cut into chunks
Carrots, cut into chunks
Red Onion, cut into chunks
Minced Garlic (or Garlic Powder)
Butter or Oil
Shredded Cheese
Directions:
Bake sweet potatoes. (Try a method similar to this...minus the seasonings.)
Saute garlic (if using minced) in a bit of oil until it gets a bit tender.
Add carrots and onion.Saute until carrots are softening and onion is almost cooked. Add zucchini and squash and saute.
Serve sauteed veggies over baked sweet potato and top with shredded cheese.
May 7, 2012
May 4, 2012
Refried Beans in a Crock Pot
I have a 6 quart (oval) Crock Pot. I am not sure how to make them in another size Crock Pot...so if you have something smaller (or bigger) you may need to do some adjusting.
3 bags/boxes (16 oz. each) refried beans - I use 2 pinto and 1 black, but you can use any combination you want as long as it comes out to the same total amount
1-2 sticks butter, unsalted
4 tbsp (1/4 cup) ground cumin - I buy it at Trader Joe's or Cost Plus/World Market...they have the best prices I've found on bottled spices. If I don't feel like measuring I use an entire bottle of ground cumin from one of those places...it's just a bit more than 1/4 cup
1 tsp garlic powder
1 tsp salt (or more - to taste)
4 tbsp (1/4 cup) parmesan cheese
2 tbsp lime juice
Add rinsed, dried beans to Crock Pot.
Add water to approximately 1" below the Crock Pot line (Crock Pot line = where the lid rests).
Cook on high for 5-6 hours, until they are as tender as canned beans.
{If you want a canned bean substitute, just bag and freeze the beans at this point. You can freeze them in their liquid or just as drained beans. Thaw in the fridge before use.}
Add 2 sticks of butter. (You can use only 1 stick if you like...but the more butter, the better, in my opinion!)
After the beans are cooked you may need to remove some liquid. Since I use an immersion blender the beans get thicker easier than hand mashing, so I keep all the water. I am not sure how it would go with hand mashing...you may want to remove and reserve a lot of liquid and add some back as you need it.
Stir in spices (cumin, salt, parmesan cheese, and lime juice).
Enjoy!
{You can easily freeze any refried beans that you'd like to save for later.}
3 bags/boxes (16 oz. each) refried beans - I use 2 pinto and 1 black, but you can use any combination you want as long as it comes out to the same total amount
1-2 sticks butter, unsalted
4 tbsp (1/4 cup) ground cumin - I buy it at Trader Joe's or Cost Plus/World Market...they have the best prices I've found on bottled spices. If I don't feel like measuring I use an entire bottle of ground cumin from one of those places...it's just a bit more than 1/4 cup
1 tsp garlic powder
1 tsp salt (or more - to taste)
4 tbsp (1/4 cup) parmesan cheese
2 tbsp lime juice
Add rinsed, dried beans to Crock Pot.
Add water to approximately 1" below the Crock Pot line (Crock Pot line = where the lid rests).
Cook on high for 5-6 hours, until they are as tender as canned beans.
{If you want a canned bean substitute, just bag and freeze the beans at this point. You can freeze them in their liquid or just as drained beans. Thaw in the fridge before use.}
Add 2 sticks of butter. (You can use only 1 stick if you like...but the more butter, the better, in my opinion!)
After the beans are cooked you may need to remove some liquid. Since I use an immersion blender the beans get thicker easier than hand mashing, so I keep all the water. I am not sure how it would go with hand mashing...you may want to remove and reserve a lot of liquid and add some back as you need it.
Stir in spices (cumin, salt, parmesan cheese, and lime juice).
Enjoy!
{You can easily freeze any refried beans that you'd like to save for later.}
Subscribe to:
Posts (Atom)
