I'm a slacker - Pineapple Black Bean Salad

I know, I know. I've been MIA for a while. I attribute it to a new-veg funk. Being veg and trying to figure out what to eat got very overwhelming. So I was cooking normal for my family and eating very blah for me. It's not easy. :)

I've been trying to change that though. Lots more searching on the internet. I spent a week with my daughter in Cedar City, where she did the cooking for a change (she's veg too).

I also joined a fruit and veggie co-op called Bountiful Baskets. The basic premise is this: At the beginning of the week (Monday - Tuesday OR Tuesday - Wednesday depending on what state you are in) you go to the website to make a contribution. On Saturday you drive to your pick-up site and pick up your produce. The produce is sorted into two laundry baskets--one for fruit and one for veggies. You need to bring your own container to bring the produce home in, as the baskets stay at the site.

When we first started this, the closest site was a 45 minute drive away, and that site was every other week. The next closest site was Las Vegas, which is a 60+ minute drive. I was hooked after the first time, though, and decided that this was something that needed to be in my neighborhood, so I contacted BB to figure out how to get a site started closer.

The fruits and veggies have pretty much saved me this summer. As a veg with almost no inspiration on veggie meals, it's no big deal to roast up some veggies or throw together a salad. And that funk is starting to pass, and I'm starting to get inspired by the produce I'm getting--some of which I don't normally buy because of expense (example: pineapple), and some which I've never even had the opportunity to buy (example: white asparagus).

Anyway, we've had pineapple enough in our baskets that I decided to buy a pineapple slicer. This recipe is on the back of the package (although, you know me--I've made some change-ups!).

Pineapple Black Bean Salad

Dressing

• Juice from 1 lime (at least 3 tbsp--4 is better though)
• 3 tbsp no sugar added apricot preserves
• reserved pineapple juice (from below)

 Salad

• 2 cans (15 oz) black beans, drained and rinsed
• 1 medium pineapple, sliced and chunked (tidbit size is good), juice reserved or 1 large can of pineapple tidbits plus juice
• 2 medium ears of corn, cooked and kernels cut from cob (or about 2 cups of frozen corn, thawed)
• 3/4 cup diced roasted red peppers (about 3 small)
• 3 green onions, sliced
• 1 handful of cilantro, chopped (about 1/3 cup)

For dressing, mix together lime juice, pineapple juice, and apricot preserves.

In a large bowl, combine salad ingredients. Add dressing and toss well. Chill 2-3 hours before serving to blend flavors.

Sorry about the pic--my good camera is floating around somewhere 

between here and New Orleans and I haven't tracked it down yet.

Day 75 - Hmmm....

Well, I don't have a recipe for you, even though I have two to share (just not today). I wanted to drop in, though, and say hi, and to let you know that I'm still out there and I'm still vegetarian. :)

On Friday the hubby and I stopped by Whole Foods in Vegas and picked up some IZZE (Sparkling Fruit Juice) for the kiddo (as we've banned High Fructose Corn Syrup in our house), and some Gardenburgers for me. We cooked burgers Sunday night (some sirloin burgers for the meat eaters, a salmon burger for hubby, and a sun-dried tomato Gardenburger for me). We picked up some Earth Grains hamburger buns (skinny, skinny buns), sprouts, avocados, and tomatoes for the fixins', and ate those burgers right up. I was not thrilled with the Gardenburgers--they were just ok.

However...

For lunch today I cooked up the other flavor we got: Black Bean and Chipotle. Same toppings (sans avocado--that was gone Sunday) as before. This Gardenburger is a WINNER!! It was soooooo yummy. Quite happy with it...

Anyway, in the next couple of days I will be posting my French Toast Casserole Recipe as well as a Chile Relleno Casserole Recipe. Until then...

Day 70 - Black Bean and Spinach Enchiladas

Have I mentioned that I am always changing up recipes? Well, it's true. This time I changed up my own recipe...the one for Black Bean Enchiladas. It was yummy, though.

Black Bean and Spinach Enchiladas

• 1 medium onion, chopped
• 1 tbsp olive oil
• 1/2 of a (16 oz) bag of frozen sweet corn
• 3/4 cup salsa
• 3 cans black beans, drained and rinsed
• 2 pkgs frozen chopped spinach, thawed, and squeezed dry
• 2 (10 oz) can green enchilada sauce
• 24 corn tortillas

1. Spray 2-11 x 7-inch baking dish with cooking spray. In a 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans, and spinach. Remove from heat.
2. On microwaveable plate, stack tortillas and cover with paper towel. Microwave on high 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly and place seam side down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas.
3. Bake in preheated 350 degree oven 25 to 30 minutes or until sauce is bubbly around edges. Garnish with toppings of your choice (olives, avocado, tomato). OR Freeze now. Do not thaw and then cook. Cover with foil and freeze. Bake from frozen in preheated 350 degree oven for 45 minutes. Remove foil and cook until sauce is bubbly around edges, 10-15 minutes.

*This actually makes enough for 2 pans of enchiladas. Cook one now and freeze the other one for later. You will be thankful when life is crazy and you need something for dinner ASAP.

Day 40 - Super (Bowl) Veggie Chili

You will never be able to tell the difference! This recipe is a mix between this recipe at All Recipes and this recipe by Rachael Ray. The goal was to come up with a perfect chili that NO ONE would realize was vegetarian. I think the key to that are the veggie crumbles, which, unfortunately, are not a staple at my local grocery store (did I mention that I live in a really small town?). But I had one package in the freezer that I picked up on my last trip to Vegas. And when I went to the local grocery, I discovered some more in the freezer case.

Whitney's Super (Bowl) Veggie Chili

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 tbsp ground cumin
• 2 stalks celery, chopped
• 1 red bell pepper, de-seeded and chopped
• 1 green bell pepper, de-seeded and chopped
• 1 jalapeno pepper, de-seeded and chopped
• 4 cloves garlic, chopped or pressed
• 1 (4 oz) can diced green chiles, or whole green chiles, diced
• 2 (12 oz) pkgs vegetarian burger crumbles
• 2 (28 oz) cans crushed tomatoes
• 1 (15 oz) can crushed tomatoes
• 1 (15 oz) can diced tomatoes
• 1/4 cup chili powder
• 1 tbsp ground black pepper
• 1 (15 oz) can red kidney beans, drained
• 1 (15 oz) can white beans, drained
• 1 (15 oz) can black beans, drained

1. Heat olive oil in a large pot over medium heat. Stir in the onion and garlic, cook until translucent. Mix in celery, and peppers. When vegetables are heated through, mix in the vegetarian crumbles. Cover the pot, and simmer for 5 minutes.
2. Mix the tomatoes in the pot. Add chili powder and pepper. Stir in drained beans. Bring to a boil and reduce heat to low and simmer for 45 minutes.

Sorry, no picture. Everyone was too involved in the game and the chili was gone before I could take a pic. :)

Day 1 - Black Bean Enchiladas

Of course it is the New Year, and things are fresh and exciting! Hopefully things will stay that way throughout the year. :)

I haven't decided what I am making for dinner yet, but I am sure it will have spinach and mushrooms as I have both of those items in the fridge. The spinach was grown locally at our local high school farm. This is near and dear to my heart, and something I am happy to support.

So as I plug in my ingredients to Google, I will leave you with a favorite vegetarian recipe of mine--Black Bean Enchiladas. I made two meals of this earlier this week and stuck one in the freezer. Yum!

Black Bean Enchiladas

1 tbsp vegetable oil
1/2 cup chopped onion
1 tsp ground cumin
1 cup frozen sweet corn
3/4 cup chunky salsa
1 can (15 oz) black beans
2 cups shredded Monterey Jack cheese
12 (6-inch) corn tortillas
1 (10-oz) can enchilada sauce (I prefer green, but red is fine, too!)

Spray 11 x 7-inch baking dish with cooking spray. In a 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans, and 1 cup of the cheese. Remove from heat.

On microwaveable plate, stack tortillas and cover with paper towel. Microwave on high 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly and place seam side down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup of cheese.

To cook and serve now--Bake in preheated 350 degree oven 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with toppings of your choice (olives, avocado, tomato).

To freeze and serve later--Freeze now. Do not thaw and then cook. Cover with foil and freeze. Bake from frozen in preheated 350 degree oven for 45 minutes. Remove foil and cook until cheese is melted and sauce is bubbly around edges, 10-15 minutes.

Enjoy!

So, this is the closest I could find to a picture of black
bean enchiladas. But it isn't mine. And these aren't even
corn tortillas. But it looks good, and that's what counts,
right? ;)