admin / October 20, 2014

It’s Meatless Monday-Fiesta Eggs

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This one could be a breakfast, lunch or a quick, light supper. Pantry staple items, ten minutes of your time and you have a meal. Serve this with hash browns or cubed pan-roasted potatoes, more salsa and some sour cream.

1 15 ounce can chili beans, drain slightly

4 pieces of bread, toasted

1/3 cup salsa

1/3 cup shredded cheese

4 eggs

 

Pre-heat oven to 375 degrees.

Spray four ramekin dishes with non-stick cooking spray and place on a baking sheet.

Break up pieces of toasted bread and place at the bottom of each ramekin dish.

Spoon the chili beans on the toast.

Break on top of the beans.

Spoon a couple of tablespoons of salsa on each egg.

Sprinkle a couple of tablespoons of cheese on top. (Reserve some for later)

Bake in the oven for about ten minutes or until the eggs are set.

Remove and sprinkle on the remaining cheese.

Serve immediately.

Serves 4.

 

admin / October 13, 2014

It’s Meatless Monday-Cranberry-Orange Kale Salad

Kale always seems to be on sale, but the price per bunch dips even lower around this time of the year. It’s a superfood too which makes it a nutritional powerhouse. However, two things I’ve found are, one; it can often be bitter. Two, it gives your mouth a workout because of the chewiness of this veggie.

I’ve found a couple of ways to overcome these problems. One is to cook it before I add it to things like soups. And the second way, which I used in this week’s Meatless Monday recipe, is to add some salt (for want of a better word), and then massage it. It turns the kale into a deep green veggie, almost like cooking it because it reduces it down to size too. Best thing is the salt removes any hint of bitterness and makes this veggie a little less chewy.

I like to pair kale in salads with oranges but for this one I took a short cut and used a can of mandarin oranges in my pantry supply. The liquid doubles as the base for the dressing so nothing goes to waste.

1 bunch of kale, washed, stalks removed (keep them for making stock), cut the leaves into small shreds

½ teaspoon salt

1 11 ounce can mandarin oranges (Drain them but reserve the liquid)

½ cup dried sweetened cranberries

½ cup crumbled feta cheese

Splash of vinegar (I used white balsamic vinegar for this one but rice wine vinegar would be perfect too)

Good pinch of pepper

About ¼ cup oil.

Place the shredded kale in a large bowl and add the ½ teaspoon of salt. Using your hands ‘massage’ the kale until it starts to reduce down and releases a liquid.

Place the kale in a strainer and drain all the liquid.

Place the drained kale in a bowl and add the slices of mandarin oranges and cranberries. Toss everything together.

Pour the reserved liquid from the mandarin oranges into a measuring cup and add some water so the amount totals about ½ cup.

Add the splash of vinegar and the pepper.

With a whisk slowly add the oil until everything is well blended. Taste test and add some more pepper and salt if needed.

Pour the dressing over the kale mixture and then add the crumbled feta cheese.

Serve immediately.

Serves 4.

 Happy Thanksgiving to everyone in Canada.

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admin / October 6, 2014

It’s Meatless Monday-Crispy Burritos

Sometimes I’m almost ashamed to call some things I make, actual recipes, and this one is no exception. It uses leftover items and is put together in about 15 minutes. I like to put a different spin on things and for this one I used phyllo dough instead of tortillas. I used pinto beans for this one but just about any bean will do. I’ve sometimes used  leftover refried beans too. Pair it with a side salad, guacamole and sour cream and it’s one of the easiest suppers to pull together at a moment’s notice.

1 cup cooked brown rice

1 15 ounce can pinto beans, drained and rinsed

½ cup salsa

1 cup shredded sharp cheddar cheese

12 sheets of phyllo dough

3 tablespoons melted butter or low fat spread

1 cup of tortilla chips

3 tablespoons Parmesan cheese

1/8 teaspoon Chipotle chili powder or any other spicy mix

Preheat oven to 375 degrees.

In a bowl add the rice, beans and salsa. Slightly mash the ingredients together.

Take one sheet of phyllo dough and brush with melted butter, take another sheet and repeat, and finally a third sheet and repeat. Cut the sheets down the middle.

Place a generous ¼ cup of the bean rice mixture onto the sheet and top with two tablespoons of the shredded cheese. Roll up the sheet and place it seam down on a baking sheet. Repeat with the other half sheet.

Repeat the process with the remaining phyllo dough sheets and the mixture.

Place the chips, Parmesan cheese and Chipotle chilli powder in a food processor and pulse until you have a mixture that resembles fine breadcrumbs.

Brush the tops of each burrito with the remaining melted butter and then sprinkle with the chip mixture.

Bake for about ten minutes or until golden brown.

Makes 8 burritos.

These freeze well and are also great eaten cold.

 

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