Monthly Archives: March 2012

Blue Corn Tacos: Taco Tuesday

In our house, sometimes we like to have themed nights for our meals. On this night, we decided to have tacos simply because there wasn’t much in the kitchen. I hadn’t gone grocery shopping yet so I took inventory of what was available to pull together some tacos.

Taco Tuesday

Prep Time: 15 minutes

Cook Time: 3 minutes

Total Time: 18 minutes

Ingredients

  • 1 can of vegetarian low fat refried beans or 2 cups leftover cooked beans, mashed
  • 1 package of blue corn hard tortillas
  • 2 cups kale leaves, shredded
  • 1 tomato, chopped
  • 2 carrots, julienne (optional)
  • taco sauce or salsa (if desired)

Instructions

    Beans
  1. If using canned refried beans, prepare according to product instructions.
  2. If using leftover cooked beans, mash beans with a potato masher or fork.
  3. Add 1-2 tablespoons salsa to the beans, if desired and heat.
  4. Tortillas
  5. Prepare tortillas according to package instructions.
  6. Kale
  7. Wash and removed leaves from stem.
  8. Roll leaves and slice.
  9. Set aside.
  10. Tomato
  11. Core tomato and chop to desired size.
  12. Carrots
  13. Wash and cut each carrot into three sections.
  14. Slice each carrot piece length-wise.
  15. Julienne each slice.
http://www.beyondnfinity.com/blue-corn-tacos-taco-tuesday/

Beans and Japanese Rice on Laundry Day

In Louisiana, red beans and rice is traditionally served on Mondays. This tradition dates back to a time in New Orleans when Mondays was the day that laundry was done. Laundry was an all day event filling with scrubbing, washing, rinsing, drying, and folding. Since there wouldn’t be time to actually be in the kitchen to oversee pots and pans, a pot of beans cooking for two hours or more was ideal. The results produce a creamy flavorful pot of beans.

Beans and Japanese Rice

Cook Time: 3 hours

Total Time: 3 hours

Ingredients

  • 1 1/2 cups dried pinto beans
  • 6 cups water
  • 1 med bell pepper
  • 1 med onion
  • 2 stalks or ribs celery
  • 3 garlic clove, minced
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 2 teaspoons tamari
  • Sriracha

Instructions

    Japanese Rice
  1. Prepare according to package.
  2. Beans
  3. Place all ingredients except Siriracha into a pot.
  4. Cook for 2-3 hours, until beans start to fall apart, stirring occasionally.
  5. Serve over rice.
http://www.beyondnfinity.com/beans-and-japanese-rice-on-laundry-day/