Bean Loaf

Often I've used beans to stretch my meatloaves but I decided to go all bean today and just see what happened. What do you think? :)

Looks okay, huh?

How does it taste? Yummy

Is it obvious that it's not meat? Well, yeah.

Could you add a little meat to give it a better pass with suspicious eaters? Certainly!

More frugal than meat? Absolutely!

You could use any beans; pinto might be the best but I used cranberry beans for this one.

I can't seem to make up my mind on how 'mashed' they need to be though.

Left a little chunky, they give a meat-like texture but perhaps completely mashed they might be less obviously beans. 

BEAN LOAF

2 1/2 cups beans

1 chopped onion sauteed in fat (bacon grease is a good choice!)

1 t minced garlic

1/2 t salt

1/4 t ground marjoram

1 t Worcestershire Sauce

dash of black pepper

1/4 t garlic powder (plus a sprinkle for the top)

1 1/2 cups fresh bread crumbs (about 2 slices of bread)

3/4 cup rolled oats

2/3 cup ketchup

2 eggs

top: 

3 to 4 T ketchup

garlic powder

dried parsley

Mash beans and blend with garlic, salt, marjoram, Worcestershire, black pepper, and garlic powder.

Add ketchup, eggs, oats, and bread crumbs.

Lastly blend in the onions once they've cooled slightly.

Spread in sprayed loaf pan and bake at 350 for 40 minutes.

Spread on ketchup and sprinkle lightly with garlic powder and dried parsley.

Return to the oven for 3 minutes or so.

 

Serve- and see if you fool anyone ;-)

And then be sure to let me know!

Oh and- this is great sliced on sandwiches!

Rom 14:15  But if thy brother be grieved with thy meat, now walkest thou not charitably. Destroy not him with thy meat, for whom Christ died.

Falafel in Pita with Tahini

I made a big pot of chick peas this week and decided to use my leftovers for falafel.

I started by using Tammy's Pita Bread Recipe.

Those are so soft and delicious!

Simple Tahini:

1 cup sesame seeds

1/4 cup of olive oil

Toast seeds at 350 for 10 minutes, tossing every couple of minutes.

You don't want them to brown.

Cool for 10 to 15 minutes.

Whirl seeds and oil in small processor until pasty.

Falafel:

3 cups chick peas, cooked and drained

1 medium onion

1 t minced garlic

2 t dried parsley

1 1/4 t coriander

2 t cumin

1/2 cup plain flour*

salt and pepper to taste

Place all ingredients in food processor and blend until smooth.

Form into small patties (or balls) and fry in hot oil until crisp and golden.

*You may need a little more flour if your chick peas don't drain well, but it should be just enough to make them hold together.

Spread tahini in pita. Layer lettuce, tomatoes, onions and falafel.

 

*Served here with Greek yogurt for dipping.

Lentil and Root Stew

approx. 6 cups broth (chicken or beef will work)

1 cup brown lentils

3 medium carrots, sliced

3 cups diced turnips

1 large onion, chopped

1/2 cup (or so) chopped bell peppers, any color

1/2 t ground red pepper

3/4 t dried oregano 

salt to taste

Simmer for approximately one hour.

Top with sliced green onions and chopped bits of bacon.   

Whole grain, stone-ground, cornmeal muffins are perfect with this stew. 

*Can soak lentils overnight if desired. 

(Frugal Notes: the turnips were frozen and grown in the garden, the carrots were leftovers from the garden and have been stored for months, the oregano was from the garden and had been preserved in oil, the green onions are currently growing randomly hidden in the leeks, the turkey bacon was bought on sale for .99 (this was half a pack), the ground pepper was made from red peppers from the garden that I dried and ground myself,  the lentils are much less than a dollar per pound, and the broth was made free from bones.)  

Ezek 4:9  Take thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of the days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof.
 

Homemade Pork and Beans

I cook large batches of beans at a time. Usually the first day we eat them plain with cornbread and the typical Southern sides ;-)

Leftovers get frozen or remade into other dishes for 3 to 4 days. This is both frugal and time-saving.

Not to mention, it covers up the fact that we're eating the same pot of beans for days :)

The pork I use is from leftovers from cooking pork loin roasts. (I only buy these when they are .99 per lb.) I  dice the leftovers and freeze in 2-cup portions so I can just drop them in.

8 cups of cooked white beans

1 1/2 cups  ketchup

1/2 cup molasses

2T brown sugar

1 minced onion

1 t ground mustard

1/2 t black pepper

salt to taste

2 cups diced cooked pork*

Place all ingredients in crockpot, on high for 2 1/2 to 3 hours.

(Could also bake them or simmer on low on the stove until the onions are soft and flavors are blended.)

*Many people use bacon, rather than pork. The store-bought, canned version appears to use pork fat. You could trim fat from your loin roasts before cooking and dice for this as well. You could also use salt pork or fat back. I find the diced fat or diced pork loin to be the most frugal for me.
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This post is linked to The Ultimate Beans and Rice Recipe List 
We Are That Family 
Thrifty 101

Garden Lentils

This dish is mighty tasty but if you have some picky eaters, you may want to adjust the seasonings to their taste...but it's SO frugal, filling, and easy-it's certainly worth a shot with your family :)
We ate this as the main (and only) dish but it could also be cooked as a side.

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Cook 3 cups of lentils in approx. 6 cups of water(red lentils here)  with 1 teaspoon of chicken bouillon. (Cooks in about 35 minutes.) Drain if necessary.

In large pot, saute for 3 minutes:

5 large green onions, sliced (tops and bulbs),

1 cup sliced banana or bell peppers

in

3T olive oil

Stir in;
1 cup diced tomatoes
1/4 cup chopped fresh basil leaves
1/2 T chopped fresh mint
1t dried parsley
4 1/2 cups baby spinach leaves 
and toss, just until wilted. 

Add the lentils to the veggie mix and serve with a splash of lemon juice, if desired.

Served here with crispy chapatis which is fun to 'scoop' this dish with!

*Tip: use toppings such as sour cream, hot sauce, etc.


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This post is linked to The Ultimate Beans and Rice Recipe List

 

Freezer Cooking: Burritos and Breakfast

Welcome to another Filling Your Freezer post!

With some of those beans yesterday, I made Saucy Beans/Chili Beans.* (No meat, just seasoned.) I cooked up a pot of rice and made Rice, Bean, and Cheese Burritos.

I used Crystal's method of wrapping them and then stored most of them in the tortilla bags in the freezer.

I used some of those beans to make chili for supper so during the time I normally "cook" supper, I made Peanut Butter Pancakes. I placed them in zipper bags in the freezer.

While flipping pancakes, I also made 2 loaves of Whole Wheat Bread. After supper, I sliced up some of the bread for Homemade French Toast Sticks. These are fantastic from the freezer!

*Saucy Beans/Chili Beans*

2 1/2 quarts of cooked beans

1 quart of tomatoes, drain half the juice and crush the tomatoes

2 bay leaves

1 1/2 T chili powder

1 T cumin

1 t garlic salt

1/2 t oregano

2 T dried onions

Simmer all ingredients in large sauce pot until juice is thick, onions are tender and re-hydrated. Remove bay leaves before serving.

(*Tip: If you use these beans for burritos, the leftover liquid makes a nice enchilada style sauce if you strain it. Also, you can use any bean for this. Pinto, kidney, and black are my favorites.)

Sprouting Beans for Easy Meals Later This Week...

I couldn't bare paying several dollars for sprouts, when I can sprout my own!

Anyone else a frugal sprout-er?

15 Bean Soup

This soup is is so hearty, but it's not just your average 15 Bean Soup! I have a secret ingredient that kicks it way up! It's something most people usually throw out but it adds SO much flavor to this soup...and others.

-3/4 cup barley

-1 pkg 15 bean mix- throw out the flavor pack, you won't need it!

-1 large onion, chopped

-2 stalks of celery, chopped

-2 bay leaves

-1/4 t rosemary

-several twists of fresh ground black pepper

-water

-12 to 16 oz sliced polish sausage (optional)

-2 cups of leftover ham broth*

(*The ham broth is the secret! When you cook hams for the holidays, ALWAYS keep your broth!)

Cover and soak your beans and barley overnight in water with 2 T lemon juice. Drain, rinse, and drain again.

Dump them in large soup pot with 4 quarts of water, 2 cups ham broth, onions, celery, pepper, bay leaves, and any other seasonings that you might like.(The liquid will cook down.) Simmer, covered, for approx. 2 hours and add sliced polish sausage if desired and simmer another 30 minutes or so, until beans are tender.
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This post is linked to The Ultimate Beans and Rice Recipe List

Black Bean Brownies

 2 cups black beans, mostly drained
1 1/2 cups cane sugar
1/2 cup cocoa powder (dark here)
1 t vanilla
1/2 cup plain flour
3 eggs
1/4 t salt
4 T coconut oil, melted butter, or other fat

Mix well in food processor, blender, or with hand mixer.
Pour into sprayed deep dish pie plate or 9X9.
Bake at 350 for approx. 30 minutes.

Let cool before slicing. The beans are less noticeable when it has cooled.

This slices like a pumpkin pie. You may add a frosting if you like. It is noticeable that these are 'different' but they won't know quite what it is. ;-)

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This post is linked to The Ultimate Beans and Rice Recipe List

Bean Dips....

I love beans and so does everyone in my family. I think I'm lucky that way! ;-)

When I have enough leftovers, they are a side at the next meal, but when I just have dabs.... oh, I just can't think of throwing them out! Especially if I've soaked them for one day and cooked them for another- and if I've used my precious bone broth in them- NO WAY are they going in the trash!

Well, some types, depending on how soft they've cooked up, can go in the freezer to be tossed in soups or used in 'bean salsa' over salads and as sides.

But, when the beans are already soft, why not just mash 'em all up?!?!
a la bean dip!

You can use any bean for this and add spices, leave plain, or blend in other veggies, sauces, or cheeses.

You can spread them on tortilla chips (which can be made from cut and baked corn tortillas to keep frugal/pantry), dip veggies in, spread in layered casseroles like baked nachos etc, use them in wraps in place in the place of meat topped with cheese and lettuce or whatever you have on hand (quick-fix meal!), use as a side on some lettuce topped with cheese and/or sauce, etc.

You can add leftovers to soups, meatloaves, etc. to stretch and add flavor and fiber.

Above is chili-beans, so they will make a good tortilla chip dip!

But the possibilities are endless as far as using them up, making a quick snack, and not wasting! And again- any bean will work!!!!

Be sure to check out Kitchen Tip Tuesdays for more kitchen tips!

A Fun and Fork-less Meal....

For the past couple of months or so, I've been trying to cook beans at least once a week and cook up a sizable quantity of them so I would have plenty to freeze for quick meals. This- would be one of those!


I made 'saucy beans' with the black beans. Adding onions, tomatoes, garlic, and seasonings such as cumin, etc.


I made brown rice that morning with some leftover bone broth and whipped up some flat bread and buttered asparagus for an almost fork-less meal.

I told them how in some cultures the flat-bread serves as a scoop and the kids got a kick out of shoveling it up!

Fun food- frugal food- and food that doesn't take a lot of hands on time to prepare!
(Not to mention- it was all 'real' food!;)

Chickpea Tortilla Pizzas....

This is a cinch and frugal and my kiddies loved it- not knowing exactly what it was but tickled to have something called a pizza! ;-)

I simply whirled some fresh cooked chick peas with some pizza sauce and spread it on tortillas, topped with cheese, and turkey pepperoni.

Then tossed them into the oven for a few minutes and heated until the pepperonis were hot.

I liked them without the nitrates, I mean, pepperoni.

Easy peasy!

Cranberry Beans-n-Bacon...

Adding beans to your menu plan can really help keep you frugal!

A few weeks back, I made a huge pot of black beans. We ate Black Bean Buffalo Chili for lunch and at supper I made a black bean salsa. I froze 4 bags for four other meals later on.

Today, it was cranberry beans with a pound of pork bacon. (I also added about 1 t ground mustard, 3 bay leaves, 3 minced cloves of garlic, 1/2 t paprika, fresh ground peppercorns, and salt.) These will be the main dish for lunch with some cornbread and corn on the cob and they will be a side dish tonight.

Leftovers will be frozen for later side dishes.
*These can be used like you would pinto beans in chili, etc.

Tossed Frugal Chicken-Chickpea Salad

This is very good, very quick, and very frugal!

1 1/2 cups (leftover) shredded chicken

1 to 1 1/2 cups salsa (homemade or store-bought)-.50 to .75

1 can drained chickpeas-.70

-mix together

2 green onions chopped-.05 to .10

1/4 cup (or so) sliced black olives- .50

1 diced tomato-.40

1/3 to 1/2 bag of blue corn chips -.60 -

1 bunch shredded Romaine lettuce .69

Parmesan Cheese-.25

Ranch Dressing- .50

Layer:

blue corn chips

shredded lettuce

chicken-chickpea mix

onions, olives, tomatoes

Drizzle lightly with Ranch and sprinkle lightly with Parmesan.

*Quote from one picky kid: This is good! Did you use different tomatoes in this? They don't taste like they usually do- the tomatoes are good in this!

Easy Tostadas

My crew loves Mexican style food so I try to make things different, yet basically the same :-)

-While trying to remain frugal!

Bake corn tortillas until they begin to bubble so they will crisp.

Brown ground beef or turkey or both.

Add seasonings for taco flavor- homemade or packet.

Place tostadas on plate and layer with:

lettuce

taco meat

cheese

chopped tomatoes

sliced green onions

sliced olives

and top with guacamole

and whatever other toppings that you may like!

Served here with black beans and Spanish rice.

(Spanish style rice can be whipped up frugal and easy with leftover brown rice and salsa.)

Total meal cost was about $5.75 to feed 8!

(some veggies were from the garden)

A Southern Dinner

Fresh from my garden; corn on the cob, green beans, fried green tomatoes, with seasoned pinto beans over cornbread.

About these beans.....I cooked (in a very large pot) about 4 lbs of beans. (Soak overnight first.)I also did something REAL Southern by adding about 2 cups of leftover ham (from the leftovers of the one I bought for $5 for DH). Now I'm normally not a pork person but it IS really good in beans! (and since I had some anyway...) Also, remember not to salt until beans are basically done, as the salt can keep them from getting nice and soft.

For the Love of Beans

I am plain ole lucky when it comes to beans--my whole crew loves them! Any kind, any way, anytime! They love plain white beans, Split Pea Soup with Turkey Ham, Hoppin John in Wacky Bread Bowls, Butter Beans with Turkey Sausage, Bean and Cheese Pitas, Crunchy Chick Peas (and I season them all sorts of ways; Chili Cheese, Pizza, Italian, etc), but nothing brings more excitement than Pinto beans, because pinto beans mean chili is coming!!

But one of my fave's is Bean with Turkey Bacon Soup!
Here's my recipe:

1 16 OZ BAG OF WHITE BEANS (RINSED, SORTED, SOAKED, AND COOKED FOR 1 1/2 HOURS)

TOSS IN THE FOLLOWING AND SIMMER 30 MINUTES MORE:

1 PACKAGE OF TURKEY BACON CUT INTO SMALL PIECES, COOKED
1 MEDIUM ONION CHOPPED
1/4 CUP GREEN PEPPERS, CHOPPED
4 STALKS OF CELERY, CHOPPED FINELY
4 CARROTS, CHOPPED FINE OR SHREDDED
2 TEASPOONS GARLIC
1 CAN OF TOMATO PASTE
SALT AND PEPPER TO TASTE

FOR MORE BEAN RECIPES, VISIT:http://frugalupstate.blogspot.com/

WHAT'S IN THE POT?

WELCOME TO ANOTHER EPISODE OF "WHAT'S IN THE POT?"!THERE'S NOTHING LIKE A SOUTHERN MEAL AROUND HERE!

NO ONE EVER COMPLAINS ABOUT HAVING GOOD OLE BEANS!

THE GIANT POT ABOVE WAS FULL OF WHITE BEANS TODAY.
SEEN HERE OVER CORNBREAD AND WITH SLAW, CORN, AND GREEN ONIONS.
THIS IS A SUPER FRUGAL MEAL, ONLY A COUPLE OF BUCKS.
AND A POT OF BEANS, LIKE THIS ONE, GIVES SEVERAL MEALS.
TOMORROW WE WILL HAVE BEAN SOUP (MADE WITH SOME OF THESE BEANS AND LEFTOVERS FROM THE ROAST AT SUPPER) AND 2 LARGE CONTAINERS WERE FROZEN FOR ANOTHER DAY.

Simple Sunday- Beef-n-Beans

Sunday is my craziest day of the week sometimes, well, most times!

I try to keep things simple for lunch and plan ahead for supper, by cooking something in the crock pot or slow-baking in the oven.

Today's lunch was a choice of 3 (since there was leftovers from the week):

The pic above was first choice and it is simply;

3/4 lb extra lean beef-browned with-

1 large onion chopped

and 3 cans of pork-n-beans (or leftover white beans or BBQ baked beans)

Choice 2 was;
leftover Rotini

Choice 3 was;
leftover Butter Beans with Turkey Polish Sausage with Fried Cornbread

Dessert was Whole Wheat and Flax Chocolate Chip Cookies

Butter Beans with Turkey Sausage

A simple Southern supper!

Butter Beans (large Lima beans) with Turkey Polish Sausage- and its just that simple!

Soak your beans overnight. Drain soaking water and cover with fresh water. Cook until tender, toss in your sausage and salt and pepper. Heat through!

-A lot of folks down here throw a stick of butter in them once they are about done. I prefer them with the turkey sausage!-

*Served here with leftover slaw, leftover potato salad, sauteed red onions and yellow squash with whole wheat bread stick.

Cost of the meal; about $3.50 (leftovers are not included because their cost is figured in with the original meal they were fixed with;-)