Vegetarian Bean Curry

Vegetarian Bean Curry (from All Recipes, Servings: 8, Total Time: 1.5 hours)

Ingredients

·         2 Tbsp. olive oil

·         1 large white onion, chopped

·         ½ cup dry lentils

·         2 cloves garlic, minced

·         3 Tbsp. curry powder

·         1 tsp. ground cumin

·         1 pinch cayenne pepper

·         1 (28 oz.) can crushed tomatoes

·         1 (15 oz.) can garbanzo beans, drained and rinsed

·         1 (15 oz.) can kidney beans, drained and rinsed

·         ½ cup raisins

·         Salt and pepper to taste

Directions

1.)    Heat the oil in a large pot over medium heat, and cook the onion until tender.

2.)    Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes.

3.)    Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

My neighborhood is having a Progressive Dinner and I made this dish for a tasting that we decided to have (pre-Dinner).  This was one of three bean curries that I made for the tasting, but it was not picked as a winner for the round two tasting.  The main reason, I believe, it that the consistency of this dish is more like that of a chili than a curry.  It is very thick and with all the beans, well, you can imagine.  I did add a double dose of kidney beans (the original recipe calls for 8 oz., but I could not find a can that size), but I still don’t think that it would have made a difference.

I know that I’ve said before that I do not like raisins, but I couldn’t even taste them in this dish!  Health benefits without the taste?  Awesome!  The only other change I made was that I used red lentils and I washed them beforehand to make sure that any dirt was in the sink and not in the dish.  The taste was good - kind of sweet (even with 3 Tbsp. of curry), so maybe not what some people expect when they hear curry.  I like it and I think that I will make it again for myself.  Good mix of protein and carbs and tasty – winner in my book!

Red Beans & Rice Burger

Red Beans & Rice Burger (slightly adapted from Better Homes & Gardens, Servings: 4, Total Time: 30 minutes)

Ingredients

·         1 (15 oz.) can no-salt-added red kidney beans, rinsed and drained
·         ½ cup finely chopped onion
·         ¼ cup finely chopped celery
·         ¼ cup rolled oats
·         1 clove garlic, minced
·         ½ tsp. dried oregano, crushed
·         ½ tsp. ground cumin
·         ¼ tsp. salt
·         ¼ tsp. black pepper
·         ¾ cup cooked brown rice

Directions

1.)    In a medium bowl coarsely mash beans with a potato masher or fork. Stir in onion, celery, oats, garlic, oregano, cumin, salt, and black pepper. Stir in rice.
2.)    Shape the bean mixture into four ½ -inch-thick patties.
3.)    Preheat a grill pan or large skillet over medium heat. Add patties to pan or skillet. Cook for 10 to 12 minutes or until heated through, turning patties once.
4.)    Serve burgers on toasted hamburger buns with desired accompaniments.

First of all, I used rolled oats instead of the breadcrumbs called for in the original recipe; I also omitted cilantro (as called for in the original).  I made these changes for my own taste and health preferences.  I had an issue with these burgers binding – there was not enough moisture in the mix and I do not believe that the changes I made had an impact on this.  The taste of the burger was good – a little on the “Mexican” side with the cumin, but the consistency was not right for a burger.  The onion and celery add a little crunch to the mashed beans, oats, and rice, which is quite a nice surprise when biting into the “burger”.  On the health side, these are pretty high in calories for just the burger, but good on fiber and protein.  Once you add a bun and accompaniments – watch out!  I served mine with no bun (because I feel that there are more than enough carbs in there with the oats and rice) but with a sprinkle of Mexican cheese and salsa.  The salsa gives it the much-needed moisture that it needs.

Overall, this is OK, but I don’t think that I’ll make it again.

Tex Mex Squash Bake

Tex Mex Squash Bake (slightly adapted from AllRecipes, Total Time: 1 hour, 10 minutes, Servings: 8)

Ingredients

·         1 pkg. Morningstar Farms MealStarters Burger Crumbles

·         2 Tbsp. olive oil

·         4 zucchini, cut into 1/2-inch cubes

·         1 red bell pepper, chopped

·         1 jalapeno pepper, seeded and chopped

·         4 cloves garlic, minced

·         4 green onions, chopped -- white and green parts separated

·         salt and pepper to taste

·         3 Tbsp. tomato paste

·         4 tsp. chili powder, or to taste

·         2 tsp. ground cumin, or to taste

·         1 (15 oz.) can black beans, rinsed and drained

·         1 (15 oz.) can kidney beans, rinsed and drained

·         1 cup frozen corn, thawed

·         ½ cup grated Parmesan cheese, divided

Directions

1.      Cook and stir the burger crumbles in a skillet over medium heat until heated through, about 10 minutes. Set aside.

2.      Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray.

3.      Pour olive oil into a large skillet over medium-high heat, and cook and stir the zucchini, red bell pepper, jalapeno pepper, garlic, and the white parts of the green onions until the vegetables begin to soften, 3 to 5 minutes. Sprinkle with salt and black pepper, and mix in the tomato paste, chili powder, and cumin. Allow the mixture to simmer until the spices are fragrant, about 1 minute. Remove from heat.

4.      Stir in the burger crumbles, black beans, kidney beans, corn, and ¼ cup of Parmesan cheese until well combined. Adjust salt and pepper if necessary, and spread the mixture into the prepared baking dish. Top with remaining ¼ cup of Parmesan cheese, and cover the dish with foil.

5.      Bake in the preheated oven until bubbling in the center, 20 to 25 minutes; remove the foil, return to oven, and bake until the cheese is browned, 5 to 10 more minutes. Sprinkle the remaining green onions (green tops) over the top.

This dish was lacking in flavor and I added some tabasco to give it a kick.  The beans were also a bit tough, so I recommended cooking the mixture when the beans are in it.  I also think that using Mexican shredded cheese instead of parmesan would add some flavor to the dish.  Using one large jalapeno or two regular sized ones might also increase the flavor without the need to add Tabasco.  It is fairly healthy, with protein from the beans and burger crumbles, full of vegetables, and low in fat (even with the Parmesan), so I am willing to make some adjustments to it to make it work for my family.  You can serve this by itself, as a filling for tacos, or served over a bed of lettuce with chopped tomatoes. 

Slow Cooker Hearty Chili

Slow Cooker Hearty Chili (adapted from KraftRecipes, Total Time: 5 hrs, 10 min., Servings: 8 )

Ingredients

·         1 ½ lb. Morningstar Farms MealStarters burger crumbles

·         1 can  (16 oz.) no-salt added tomato sauce

·         2 cans  (15 oz. each)  red kidney beans, drained, rinsed

·         1 ½ cups  salsa

·         1 cup  frozen corn

·         ½ onion, chopped

·         2 Tbsp.  chili powder

·         1cup  Mexican Style Finely Shredded Four Cheese

Directions

1.       Add all items except cheese to slow cooker; stir. Cover with lid.

2.       Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).

3.       Stir just before serving. Serve topped with cheese.

This chili recipe is really yummy!  I wanted something warm for a somewhat cold day, so chili seemed like just the ticket.  I used Medium salsa, canned corn instead of frozen, an ancho chile pepper, and a chili seasoning packet because we only had about 1 Tbsp. of chili powder..  I could have added another chile pepper for some more kick, but it was still tasty!

I cooked on high for about 3 hours and it ended up perfect – nice and hot!  The taste is not that spicy and you can definitely taste the chili seasoning.  I served over brown rice to increase the carb count a bit.  The protein amount is great for a vegetarian!  Adding the Mexican Four Cheese on top is a great touch – it melts instantly and adds some stingy cheesy goodness.