Taco Pasta

I my quest for recipes that use tomato paste, I came across this meal on the $5 Dinner Mom blog. I changed several things based on what I had in my pantry and my personal tastes. If you'd like to see the original recipe, go here. It got rave reviews from the men in our house, which means it's a keeper. :-)

TACO PASTA

Ingredients
1 lb. ground beef (I used precooked hamburger from my freezer)
1- 6 oz. can tomato paste
15 oz. can pinto beans (original recipe calls for kidney beans, I think pinto beans are more "mexican" and it's what I had on hand)
1 pgk. taco seasoning (orginal recipe uses various spices, this was easier for me)
2 cups uncooked rotini pasta (I used whole grain pasta)
1 c. frozen corn (I used the last of a bag of corn I had on hand. You could substitute 1 can of corn)

1-2 cups shredded cheese (optional, I skipped this)

Directions
1. In large skillet, brown ground beef. Drain and return to skillet. Skip this step if you are using pre-cooked hamburger.
2. Add tomato paste plus 2 cans worth of water to the ground beef. Stir until paste becomes tomato-y sauce. Add drained and rinsed beans. Add corn. Add taco seasoning. Stir through and let simmer for 4-5 minutes until hot.
3. Add 2 cups uncooked pasta with 2 cups of water to the meat mixture. Cover and cook over medium high heat for 10-12 minutes, or until pasta has cooked through. Stir a few times while pasta is cooking.
4. Top with cheese if desired.

Making Ahead...Eating Healthier...Spending Less

I've really started getting into shopping sales and using coupons. Because I'm busy with working, babysitting and being a mom and wife, I limit myself to 2 stores within a few blocks of my house and one store by my work. I've also started to do small amounts of making things ahead. Here are some tips and ideas that have worked for me. (Now you know why I have lots of tomato paste! lol)

BEANS: I'm making more bean meals because they are cheap and a great source of protien instead of meat. Canned beans are cheap, but cooking up a pot of beans and freezing them in can size or 1 cup portions is even cheaper. (Canned beans run $0.50-$0.90/each, a bag of dried beans is usually around $1 and cooks up to 6-8 cans worth.) Just put a bag or two of beans in a large pot, soak overnight and simmer on low until the beans squish between your fingers when gently squeezed. Very easy to do!

Suggested bean meals: chili, bean soup, vegetarian taco salad, taco pasta, tacos or tostados.

POTATOES: I just bought two bags of potatoes today for $0.99 each. Store potatoes in a cool and dark location for use as is or shred potatoes and freeze to make your own hash browns.

Suggested potato meals: baked potato night, potato soup, breakfast casserole, breakfast skillets, cheesy potato casserole.

HAMBURGER: Whenever I buy hamburger these days, I either wait for a sale or buy a bulk package of it and brown the meat as soon as I get home. Freeze in approx. 1lb. portions.

Suggested hamburger meals: chili, enchiladas, spaghetti, hamburger stew, queso dip, pizza pasta casserole.

CHICKEN: Ditto the hamburger. I use my Walmart brand "George Foreman" grill took cook up the chicken. Dice and freeze in 1lb. portions. I want to try roasting the chicken in my stove, but have yet to do it.

Suggested chicken meals: enchilada soup, quesadillas, chicken tetrazzini, chicken noodle soup, white chili, colorful chicken casserole.

Please share your ideas, tips and recipes. I'm curious if anyone has tried cooking and freezing rice.

Black Bean and Corn Soup

Sarah introduced me to this recipe from the Fix-It and Forget-It Cookbook. It has been one of my standby crock pot meals ever since. It's fast, cheap and easy. Perfect for those days when I have to work late at the office. I usually assemble it in my crock pot the night before, refrigerate and put in the pot on low all day.

Black Bean and Corn Soup
6-8 servings, it usually serves us plus leftovers for one if we are really hungry

2-15oz. cans black beans, drained and rinsed
14 1/2oz. can mexican stewed tomatoes, undrained
14 1/2oz. can diced tomatoes, undrained
11oz. can whole kernel corn, drained
4 green onions, sliced
2-3 T. chili powder
1t. ground cumin
1/2t. dried minced garlic
Add water if necessary

1. Combine all ingredients in crock pot. Can be assembled the night before.
2. Cover. Cook on High 5-6 hours OR Low all day.

Cuban Black-Bean Stew with Rice

Serves 4, prep time: 20 min, total time: 30 min

1 1/2 cups long grain white rice
1 TBS olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 red bell pepper (ribs and seeds removed), chopped
2 cans (19 oz each) black beans, rinsed and drained
1 can (14.5 oz) vegetable broth
1 TBS cider vinegar
1/2 tsp dried oregano
coarse salt and ground pepper
garnishes (optional) lime wedges, fresh cilantro, and sliced radishes

1. Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook stirring occasionally, until onion is softened, 8 to 10 minutes.

2. Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes if desired.

** If you like, serve this protein-rich vegetarian dish with brown rice to boost the health factor even more. It's also delicious with chips or tortillas alongside.

*Note: I used green bell pepper, it worked just as well, though maybe not as colorful. Also, you may want to cut back on broth. I used the whole can as told, but the beans seemed a tad watery. The name of this recipe may make you think it's spicy or hot, but it's not. It's a mild, but tasty flavor and even my 14 month old daughter enjoyed it.

(Recipe found in September 2008 issue of Everyday Food: A Martha Stewart Magazine)

Meatless tacos

This one is very simple, very nutritious, and very cheap. We've served it in taco shells or tortilla rounds, and topped with cheese, salsa, and sour cream (which, okay, will bring the cost of the meal up a bit - but still less than if you were using ground beef to start with!)

Taco Style Lentils & Rice
3/4 cup dry lentils
3/4 cup brown rice
4 cups water
4 beef bouillon cubes*
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder
*(I just used a few teaspoons of bouillon powder because it's always going on sale at Walgreens. In fact, I bet you could use the seasoning packet from a bag of ramen noodles, too.)

In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed.

This recipe also came from Miss Maggie's Hillbilly Housewife.

Tuscan Chicken and Beans

This is a great fast, simple recipe. I found it in a cookbook and it is a favorite of Ben's.

1 lb chicken, cut into 1-inch pieces
1 t dried rosemary or 2 t fresh, chopped rosemary
1/4 t salt
1/4 t pepper
1 C chicken broth
1 16-oz white beans (cannellini or other), rinsed
2 T sun-dried tomatoes (optional but they add a lot of flavor)

Coat non-stick skillet; place over medium heat until hot. Add chicken, sprinkle with rosemary, salt and pepper. Stir fry for 2 minutes. Add broth, beans, and tomato sprinkles; bring to boil. Reduce heat, simmer 8 minutes.

Moroccan Chicken and Lentils

If any of you have any simple recipes, please post. I am looking for things I can cook for Ben and the less ingredients, the greater chance that he isn't allergic to something in it. Here is a good one that is so easy and was a big hit with Ben and his dad:

1 Cup baby carrots (or chopped carrots)
1 & 1/2 C lentils, uncooked
1 & 1/2 lb frozen chicken
2 T minced garlic
3/4 t salt
3/4 t tumeric
1/2 t red pepper flakes or ground red pepper
1/2 t ground cinnamon
2 cans (14 oz) broth (chicken is recommended)

Place all ingredients in a slow cooker. Cover and cook on high setting for 5 hours. Or cover and cook on high for an hour and then switch to low setting for 7 hours. Makes 4-6 servings.

Black and White Bean Soup

I haven't tried this recipe yet, although it is on the menu for later this week so stay tuned....However, I mentioned it to Sarah because of the creative way it is served. It looked like a great company conversation starter. Not to mention that beans are cheap and healthy, too! So since she really wanted me to post this recipe, here it is. :-) Enjoy!

Black and White Bean Soup

Makes 4 Servings

3/4 c. dried black beans
3/4 c. dried great Northern beans
2 T. extra virgin olive oil
1 medium onion, chopped
1 small poblano chile pepper, seeded and finely chopped (my cookbook recommends wearing gloves for this....)
1 small rib celery, chopped
4 cloves garlic, sliced
1-1/2 t. chopped fresh thyme leaves
8 c. chicken broth
1 t. chili powder
1 t. groun cumin
1 t. chopped fresh sage
Roasted-Pepper Cream (recipe listed below)
Fresh cilantro leaves, for garnish

Place black beans and great Northern beans in two separate large bowls, cover with cold water, and soak overnight in the fridge.

Heat the oil in a large pot over medium heat. Add the onion, chile pepper, celery, garlic, and thyme and cook for 8 min, or until the vegetables are tender. Remove half of the vegetables to another large pot.

Drain the beans. To the first pot, add the black beans, 4 c. of broth, the chili powder and the cumin. To the second pot, add the great Northern beans, the remaining 4 c. broth, and the sage. Heat both pots to boiling and cover. Reduce the heat to low. Simmer the black bean pot for 1.5 hours and the white bean pot for 1 hr. Keep both warm over low heat.

To serve, ladle 1 c. black bean soup into each of 4 serving bowls. Tilt the bowls and ladle 1 c. white bean soup into the other side of each bowl. Drizzle with the Roasted-Pepper Cream and garnish with the cilantro leaves.

Roasted-Pepper Cream

Makes about 1 cup

1 jar (7 oz.) roasted red peppers, drained
2 T. fat-free sour cream
1 t. apple cider vinegar
salt
groun black pepper

In a blender or food processor, combine the peppers, sour cream, vinegar, and salt and pepper to taste. Refrigerate until ready to serve.

Chicken-Black Bean Salad

This is one of the few salads I've ever had in a restaurant that was tasty enough and cheap enough to make a regular staple at home. It's my favorite summer dinner and is easy enough to make even during the first trimester!

2 c. chopped cooked chicken. (If it was cooked with taco seasonings to begin with, all the better. If not, you might want to mix up extra dressing and marinate it for a few hours.)
1 head shredded leaf or Romaine lettuce
1 can black beans, drained
1-2 cups frozen corn, rinsed (you could used canned, but I like the frozen texture better.)
8 medium (Roma) tomatoes, chopped
1/4 c. fresh cilantro leaves
Any other veggies that sound good; cucumber and cauliflower would be tasty.

Dressing:
2 T apple cider vinegar
2 T olive oil
1 t. granulated garlic
1/4 t. cayenne pepper
1/2 t. cumin
1/2 t. thyme
1 t. chili powder

I like to have an equal mix of salsa and plain yogurt to serve with it, either to go on the salad or for chips. It feeds the two of us with a little bit left over, so it would probably feed four people of normal appetite.

Many Bean Soup

Coming from a large family I've tried my share of bean soups! This recipe is a version of bean soup that I actually took with me when I left home. It is easy and a great way to eat lots of beans and veggies.

4c. boiling water or tomato juice
1c. each chopped: onion, celery, carrots, potatoes, cabbage
1/8t. garlic powder
pepper to taste (optional)
4c. any combination cooked beans (soak and boil beans until tender)
1T. ham or veg. soup base/boullion (I found that I needed more to get the flavor I wanted)

Combine water and fresh vegetables and cook on stove top until tender. Add remaining ingredients and heat through.

Serves 6

Mexican Corn and Bean Soup

While this is not the exact recipe that Sarah is looking for, we had it for dinner last week and it was very good. As with any soup, you could add in any extra vegetables you have on hand and just make more broth. The benefit to this recipe is that it is FAST. Great for coming home from work and having something ready 20 minutes later.

2 t olive oil
1/2 C chopped onion
1 t ground cumin
1 t minced garlic (the bottled kind or fresh)
1/2 t dried oregano
1 C frozen whole-kernel corn
1/2 t black pepper
1 - 14 oz can chicken broth (or vegetable broth)
1 - 15 oz can black beans, drained
1 - 14.5 oz can diced tomatoes and green chiles, undrained
Lime slices (optional)
Cilantro (optional)

Heat the oil in a large saucepan over medium-high heat. Add onion, cumin, garlic and oregano; saute 1 1/2 minutes. Stir in corn, pepper, broth, beans, and tomatoes. Bring to a boil. Reduce heat; simmer 10 minutes. Serve with lime slices and top with cilantro if desired. Serves 2-3.

What do you do with black beans? How about a Mexican soup...

Last night I had the most delicious soup in a bread bowl, I'm dying to make it at home. It was vegetarian, but even meat eaters would love this one.

Vegetarian Black Bean Soup
Ingredients included: Water, black beans, onion, celery, red bell pepper, vegetarian vegetable base (baked carrots, lima beans, natural flavorings, tomato paste, cooked potatoes, corn oil, celery, onions), modified food starch, spices, salt, lemon juice, garlic.

Does anyone know of a recipe for this? The closest I can find is on AllRecipes.com and is called: Black Gold Bean Soup.

It was like having taco soup, I love Mexican foods. :) The bread bowl added a very nice touch - have any of you ever done a bread bowl? They are also great with chili.