Black Beans & Rice

Black Beans & Rice via Real Simple

This is one of those "here's what you can do with a can of black beans" recipes from Real Simple.  This recipe would make a perfect (healthier) substitution for oh, say, boxed macaroni & cheese (*sheepish look*) those nights you need the cheapest dinner possible (or the nights you don't feel like making dinner).

If you want to dress this recipe up a little, Real Simple also has a great Cuban Black Beans & Rice recipe, which requires only a little more effort.

Black Bean Taco Pizza

Taco Pizza via Real Simple

I love making homemade pizza.  And who doesn't love pizza?  Well, my daughter is probably the one person in the universe who doesn't love it, actually.  But the great thing about pizza is that it can be personalized--picky eaters only need their own little portion of the pie (or a personal-sized pie just for them), and they can make it however they like.

I highly recommend preparing your own pizza dough (this is my current favorite recipe), but it does require some planning ahead.  In order to make this happen, I literally schedule it into my phone or planner so that I've carved out enough time to prep the dough & let it rise.  If you're like me and use the "oops, I forgot to make the dough" excuse for take-out, then use anything you have on hand as a base--slices of bread, english muffins, bagels, tortillas, etc.  There's no bailing out this week!

I plan to substitute the ground beef for black beans--it's cheaper, healthier, & quicker!  Win/win!

Real Life Dinners

As promised, here is our lineup of dinners this week!  Usually I am choosing newer recipes from my December magazine issues--something festive for the holiday, but I'm running behind this year, so I just chose from what I had in my recipe binder.  

Breakfasts: Smoothies made with frozen bananas + Aldi's organic baby spinach + whatever frozen fruit is in stock/on sale this week.

Lunches: My daughter is on a chicken salad kick, so I'll be picking up a container of Aldi's chicken salad to eat on sandwiches.

Here's what's for dinner:

MONDAY: BLT Pasta w/ Corn & Fresh Ricotta

TUESDAY: Leeky, Creamy Chicken-&-Dumpling Soup
(I'm saving money/health by omitting the actual chicken tenders--the gnocchi fills out the soup enough for us.  My fave chicken stock/broth is Costco's Kirkland Brand Organic Chicken Stock.)

WEDNESDAY: Black Bean & Sweet Potato Enchiladas

THURSDAY: Leftovers!

FRIDAY: PW's Favorite Pizza

SATURDAY: Gingerbread Pancakes (Aldi mix) for brunch; Leftovers for dinner

SUNDAY: Leftovers or boxed Mac-n-Cheese for lunch; Popcorn for dinner

If you want to get super "real life," I have had most of the ingredients for BLT Pasta & Chicken & Dumpling Soup for awhile--I was going to make them two weeks ago, and then something unexpected came up and we ended up going out of town.  When that happens, I freeze the fresh ingredients if possible, and "reschedule" the meal for a later time...like this week!  (Luckily, I had not yet purchased leeks, which are in both recipes, so one of the main fresh ingredients was spared from spoiling.)

Mushroom & Black Bean Chili

Ok, I know with this recipe I might be coming toe-to-toe with some picky eaters.  You turned your nose at the anchovy thing, but you decided to forgive me since they were optional.

But this recipe...with its ancho chiles and its whole POUND of mushrooms...well, you're crossing your arms and looking down your nose.

This is a vegetarian chile.  It has traditional ingredients, like black beans & tomatoes & cumin.  And it also has some surprises, like ancho chiles, mushrooms, ground coriander, and lager beer.  (Although, c'mon, there are lots of great chilis with beer in them.)

via

A post for picky eaters of all ages is coming one day.  But until then, I want to encourage you with the old mantra of my mother at the dinner table: "Try it, you'll like it!"  (And if you don't, then you can make yourself a peanut butter sandwich.)

A big part of this Food-Lover's Challenge is teaching ourselves how to use (& like) new ingredients--to expand our vegetable repertoire in particular.  I admittedly have never been a huge mushroom-lover.  I tolerate them in a neutral way, and I never gravitate toward them.  In fact, thinking of a "vegetarian lifestyle" always brings portabello mushrooms to mind, used in place of beef...which is kind of a mental let-down for me.  I'm sharing that to say I made this chili with the mushrooms.  And I think the mushrooms were the best part.

This chili wasn't my all-time favorite, but it introduced some new flavors to me.  My husband liked it, and my 2-yr-old picked through it, which is a general success in my book.  If you take a bite and think "Ummmm, I'm not sure," then keep eating.  I felt that way after my first bite, and by the end of the bowl I decided I liked it.

I served my chili with Jiffy corn bread & a little shredded cheddar on top.  Yeah, it's kind of cheating, but the corn bread made it, in my opinion.  (Or you can go the crushed tortilla chip route, if that floats your chili boat.)

I know this is not a glowing review of something you have yet to cook, but I'm just trying to share the thought process of getting over some food prejudices.  Seriously, try it--you really might like it!

ON THE SIDE SUGGESTION: Jiffy cornbread--a MUST at my house :)

Week of Sunday, June 24, 2012

Orders due by noon on Friday, June 22nd.

Now Available: Gift Certificates!  Bless your Memphis friends with an effortless meal...or three...or five!  Perfect for new children, house-warming gifts, sending sympathies, or helping someone out during a crazy week.  Recipients will get an emailed Frugal Foodie gift certificate that can be redeemed at any time.  You get the credit, and I'll do the work!  ;)

Subscriptions will OPEN for July starting next week--stay tuned!

Subscription Bread of the Week: Rosemary Focaccia
Subscription Dressing of the Week: Honey Lime Vinaigrette

1. Grilled Buttermilk Chicken

• Bone-in chicken pieces marinated in creamy, tangy, garlicky goodness (buttermilk marinade) and grilled over medium-low heat.  Hello, summer!
• {Preparation: Grill (covered) until cooked through, 30-40 minutes total}

2. Linguine with Homemade Tomato Sauce

• The first tomatoes of the season are here, people!  The ripest, reddest ones I can find at the farmers' market will be simmered with garlic for a gloriously long time until reduced to the perfect consistency for topping your linguine.  Simple, but oh-so-delicious!
• {Preparation: Cook pasta, heat sauce in microwave or on stovetop, 15 minutes total}

3. Homemade Quesadillas with Chorizo & Black Beans

• Spicy chorizo sausage melted together with Mexican cheese and black beans on Pioneer Woman's recipe for HOMEMADE tortillas.  (Did I have you at "Pioneer Woman" or "homemade?")
• {Preparation: Assemble pre-prepared items and warm together in a skillet, 10 minutes total}

4. Italian Baked Corn on the Cob

• Fresh corn on the cob topped with a mixture of pureed sun-dried tomatoes & goat cheese and then rolled in golden, buttery breadcrumbs and baked in the oven.
• {Preparation: Spread tomato/cheese mixture on corn, roll in pre-prepared bread crumbs, bake in oven, 15 minutes total}

5. Personal Thin-Crust Cheese Pizzas

• You may sense a little double-duty action here, but an excellent homemade tortilla must never be left to waste!  Personal-sized pizzas are prepared using flour tortillas, homemade pizza sauce, and italian cheeses.
• {Preparation: Assemble pre-prepared items and heat in oven until cheese is melted, 15 minutes total}