BEANS AND GRAINS

Some of the most nutritious foods God has given us come from beans and grains. There is such a bounty of variety from around the world. Today we tried some new ways to add them into our diet both for economy and also for all the wonderful new taste and flavors.

Tex Mex Black Bean Wraps

These sandwiches are perfect for a light lunch. Black beans are mashed with salsa to form a spread for flour tortillas, then rolled with veggies and avocado sauce.

Ingredients:  

1 ( 15 ounce) can black beans, rinsed

1/3 cup chunky salsa

1 red or green bell pepper, thinly sliced

1 tomato, thinly sliced

1 cup shredded cheddar cheese

1/2 cup shredded pepper Jack cheese

1 avocado

1/3 cup sour cream

1 tsp lemon juice

4 (8”) flour tortillas

Optional: onion, thinly sliced

Preparation:

*In medium bowl, place black beans and mash with a fork.  Leave some beans whole for a chunky texture.

*Add salsa and mix well.

*Slice bell pepper into thin strips

*slice tomato. slice onion if using.

*Shred cheeses.

*Prepare avocado. In small bowl, mash avocado with sour cream and lemon juice.

*Spread bean mixture over tortillas and top with vegetables and cheeses.

*Roll up wraps, slice in half at an angle, serve.

White Bean Dip with Pita Chips

• 1 (15-ounce) can Cannellini beans, drained and rinsed

• 2 cloves garlic

• 2 tablespoons fresh lemon juice

• 1/3 cup olive oil, plus 4 tablespoons

1/4 cup (loosely packed) fresh Italian parsley leaves

Pita chips

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Serve the pita toasts warm or at room temperature alongside the bean puree. Servings: 6

Black Bean Salad

Salad

• 1½ c cooked black beans

• 1 English cucumber, diced

• 1 red bell pepper, diced

• 4 scallions, chopped

• 1 lg tomato, diced, optional

• Salt

Ground pepper

Vinaigrette

• 1 tsp Chipotle in adobo

•  Or more to taste

• 1 garlic clove, minced

• 2 tsp honey

• 2 Tbsp cilantro  fresh, chopped

• 2 Tbsp rice vinegar

1½  Tbsp olive oil, Optional

In salad bowl, combine the beans, cucumber, bell pepper, scallions, and tomato if using.  Toss to mix.

To make the dressing, in a small bowl whisk together chipotle en adobo, honey, garlic, cilantro, and vinegar.  Whisk in olive oil if using. Pour over bean mixture and toss well. Season to taste with salt and pepper. Serve at room temperature. Servings: 4

Campfire Beans

1 lb ground beef

1 envelope onion soup

2 cans beans, drained

(kidney, pinto, great northern, etc.)

1/4 cup chili sauce

1 1/2 cup water

*In a large skillet brown meat until no longer pink,    stirring frequently.

*Drain excess grease.

*Stir in soup mix, beans, chili sauce and water.

*Simmer covered 15-20 minutes.

Serve over Fritos or rice or with cornbread.

Serves 6-8

Cajun Quinoa

1/2 cup onion diced

6 cloves garlic minced

1 Tbsp olive oil

1 cup carrots, shredded

1 tsp Cajun seasoning

1 med. zucchini, diced

2 tsp.. fresh thyme or oregano

1 1/4 cup quinoa

2 cups water

Rinse quinoa well. Cook in pan with a tight fitting lid. 

Bring to a boil, then turn down to a simmer, cover and         

      cook  for about 20 minutes. 

Saute’ onion, garlic, carrots and zucchini in olive oil 

      until tender. 

Mix cooked quinoa and vegetables. 

Add seasoning. 

Adjust seasoning to taste

Hoppin’ John

1 lb  ground sausage

1 med onion, diced

2 cloves garlic, minced

2 cups chicken broth

2 cans black eyed peas

1 cup long grain rice

1 tsp fresh thyme  (or 1/2 tsp dried)

1/2 tsp pepper   

Brown sausage in skillet until no longer pink. Add onion, cook until tender. add garlic cook stirring one minute more. Add broth, black eyed peas. Stir in rice, thyme and pepper, cover and simmer 15-20 minute

Hummus

1 16 oz can of chickpeas or garbanzo beans

1/4 cup liquid from can of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini paste

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoons olive oil

Optional: chipotle pepper or cayenne pepper

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. 

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

HERBS AND SPICES

Each year the herb garden produces a bounty of fragrant culinary herbs. We use different varieties of squash to test the flavors of our herbs. The squash provide a wonderful canvas for us to paint with the different herbs and combinations of herbs and spices.

Summer Squash and Fresh Herbs

2-3 medium summer squash, sliced

3-4 Tbsp chopped fresh herbs, choose one or more of  

      your favorites, basil, rosemary, thyme, tarragon, etc.

2 Tbsp olive oil for sautéing  

  Salt and pepper to taste

      Slice squash into uniform pieces for sautéing.  

Heat oil in sauté pan.   

Add squash and stir until tender crisp. 

Add chopped fresh herbs. 

Stir until flavors are blended. Do not over cook.           

4-6 servings

Roasted Butternut Squash

1 medium butternut squash

2 Tbsp light olive oil

    kosher salt

1/2 stick butter

3 Tbsp honey

1/4 - 1/2 tsp red curry powder

• Preheat oven to 375°F.
• Cut in half lengthwise. Scoop out seeds from the center and discard.
• Drizzle with olive oil and lightly salt
• Arrange on a greased baking sheet cut side down.
• Bake for 45-50 minutes until easily pierced with a fork.
• Remove from oven and let cool
• Scoop out inside and place in a bowl and mash
• Add butter, honey salt and curry powder to taste.

Zucchini with Thyme

2 Tbsp olive oil

1 1/2 Tbsp unsalted butter

1/4 cup finely chopped onion

2-3 sprigs fresh thyme

1 pound fresh zucchini, cut into uniform sticks

 Salt and freshly ground pepper

      In a large skillet, heat the olive oil and butter on medium heat. Add the onion cook until soft, but not browned.

      Add the zucchini sticks, , thyme and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook. Serves  6

Herbed Spaghetti Squash

1 small spaghetti squash, about 2 1/4 pounds

3 tablespoons butter

2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.  SERVES 4

Cream Cheese and Dill Corn

1 pkg frozen yellow corn

4oz cream cheese 

2 Tbsp butter

1/2 tsp dried dill

*Cook corn according to package directions. In microwave safe bowl. 

*Melt butter, stir in dill, add diced cream cheese. *Microwave a few seconds until cheese is soft and 

blends well. (about 20-30 seconds)  

*Add cream cheese mixture to corn

and stir till well blended. Salt to taste if desired.  Serve warm.

Dill Peas and Walnuts 

2 cups shelled peas or one 10 oz package frozen peas 

1/4 cup chopped onion 

1 Tablespoon butter or margarine 

1 1/2 teaspoons snipped fresh dill or 1/2 tsp dried dill 

1/4 teaspoon salt 

1/4 teaspoon black pepper 

3 Tablespoons broken walnuts or slivered almonds, toasted 

       Cook fresh peas and onion, covered, in a small amount of boiling salted water for 10 to 12 minutes or until crisp-tender. (Or, cook frozen peas and onion according to the pea package directions.)   

        Drain; return to saucepan.  Stir in butter, dill, salt, pepper; heat  through.  Sprinkle with walnuts. 

Toasting walnuts:

Break into small pea sized pieces. Toast in dry skillet or in oven just until fragrant and slightly brown.  Watch carefully. 

       You can also toast almonds with the same method.

Roasted Butternut Squash 

with Sage and Cranberries

1 medium butternut squash

4 tablespoons extra-virgin olive oil*, divided

Sea salt and ground pepper

2 medium onions

2 tablespoons chopped sage

4 tablespoons dried cranberries or cherries

    Preheat oven to 375°F.

   Cut in half lengthwise. Scoop out seeds from the center and discard. 

Cut squash into large chunks. 

Coat with 2 tablespoons of the olive oil. 

Season with salt and pepper to taste and arrange on a greased baking sheet. 

Bake for about 30 minutes, or until well caramelized. 

   Peel onions and cut into uniform chunks. Coat with remaining 2 tablespoons olive oil. 

Season to taste with salt and pepper and spread on a second greased baking sheet. 

Bake for about 20 minutes, or until well caramelized. 

When squash and onions are done, toss with sage and cranberries. 

Return to oven for about 5 minutes. 

Serve immediately.

Sharing with each other what we have learned is a favorite time. Almost as much as tasting what we have prepared.

FALL 2017 GRACIOUS HOSPITALITY CLASS

I love the beginning of each school each year. New students, new relationships and new ways to share in gracious hospitality. We are so blessed to have such a sweet class of sisters. It may be a small class but it is a class of mighty women of God, desiring to serve Him to the fullest.