I have posted weekday chili before (1 & 2), but my followers will know that I can rarely make the same dish the same way twice. This time I did not want to make a huge pot of beans, just enough for 4-5 person/meals. I have stripped down the ingredients list, but recently I have discovered that adding some Better than Bouillon greatly enhances the flavor of soups and stews.
Category Archives: Beans
Broiled salmon with ginger peach glaze has become a standard weekday meal at my house. The question is what vegetable do I serve with it this meal. Frequently that choice is broccoli, but wife Jan has not been well and broccoli is a bit hard to digest. Jan decided that she could handle green beans, but plain steamed beans is a bit boring. Jan has already decided that she is having no difficulties with mushrooms, so off I went on a spur of the moment creation for two.
I have dozens of pictures on my desk top of dishes I have created and never gotten around to posting. I am constantly looking for new combinations to keep my meals interesting. I had made some white peach jam and thought that would go well with my green beans. Harcourt Verts—“beans green,” literally in French—are French green beans which are a bit thinner than the Blue Lake variety commonly used in America.
My wife Jan has her college friends staying over the weekend. Her friends come with a long list of food restrictions—no wheat, rye, barley, tomatoes, citrus, or lactose—so it is quite the challenge. Vegetarian beans and hominy struck me as one solution to meet their needs.
Wandering through Trader Joe’s, wondering what I was going to make for dinner—this is actually not an uncommon occurrence. I saw a package of pre-cooked pork carnitas. I could do a quick pork taco with that, but I make tacos almost every week. Walking down another aisle, I saw Trader Joe’s enchilada sauce, and it clicked—pork enchiladas!
Daughter Miriam has been sick lately and cannot eat anything in the pepper or lily families— no chili powders, garlic, leeks, onion, or peppers (even bell peppers). This has made Sunday dinners quite a challenge lately. I decided to barbecue some tri-tip this Sunday and I thought a cold vegetables salad would go well with the beef.
Adapted from an America’s Test Kitchen recipe
I am making tri-tip tacos for Christmas and tacos call for beans. I made these a few months ago and they were very popular with my family. The term “drunken” implies that you are using a large amount of an alcoholic beverage in the dish. The trick to keeping it from tasting “boozy” is to cook off the alcohol before adding any water.
Jan’s family Christmas Eve traditional meal was Grandpa Von Hausen’s goulash. This was a Depression era dish of bacon, hamburger, onions, a whole bottle of ketchup, garlic, paprika, and cans of peas, kidney beans, and pork & beans. The idea was that this dish would sustain the family throughout the days of Christmas—without anyone needing to stop and cook.