(dried) black beans and rice

So there’s a big ol’ football game on now (Florida State versus Auburn, The Greek tells me), and to save myself from slipping into a coma, I’ve decided to blog about our dinner tonight instead.

Much more interesting topic! ūüôā

I cobbled together three separate recipes into one delicious little concoction and am writing about it so that I remember how to make it again. ¬†Not sure if it tastes like authentic Cuban rice and beans, but my husband gave it a 9 out of 10… and that’s enough for me!

This made approximately 147 servings… or 6… or 8. ¬†Something like that. ¬†It was a big pot. ¬†That’s all I know. Continue reading

Cuban black beans and rice

I’m constantly on the lookout for easy, frugal, delicious and healthy recipes that my “meat-and-potatoes” man will actually eat.

I’m also trying to sneak more vegetarian meals into the mix (once or twice a week), and this Cuban Black Beans and Rice recipe was perfect on all fronts

  • it cost less than $3, since we already had everything but the beans and pepper on hand
  • it was as easy to prepare as sauteeing the onions and peppers and opening some cans
  • it was meat-free and spicy enough to keep things interesting!
  • The Greek loved it!

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southwest tilapia with onions, peppers and zucchini

This is another Paleo- or low-carb diet friendly recipe (without the rice) that is light, healthy and very delicious.

I was interested in the “Southwest” take on tilapia, being a lover of spice. ¬†Every tilapia recipe I’ve come across has been either a simple bake or a Parmesan-crusted affair, so the idea of kicking up the heat sounded awesome. ¬†If you don’t care for caliente, you can adjust the amount of cayenne you use.

I made some changes to the original recipe , and it ended up tasting how I imagine a fish fajita would.  You could use the vegetable mixture as a base for many dishes, switching out different meats.

In addition to being very tasty, it was also ridiculously easy to make!   Continue reading

spicy no-noodle lasagna

This is ¬†a great recipe if you’re following a low-carb diet or simply want to eat a little healthier. ¬†I originally found the recipe when we were trying the Paleo diet but never made it until now. ¬†The author called it “Paleasagna“. ¬†I’m not sure her recipe (which used goat cheese) strictly qualifies, but I’m not the Paleo Police and will issue no tickets. ūüôā

The Paleo diet, for those who don’t know, harkens back to our ancient ancestors and is very meat-centric. ¬†The theory is that our bodies are designed to eat what cavemen ate, and all the changes since the agricultural revolution have only hurt us. ¬†It eliminates all processed foods (butter, sugar, grains, starchy vegetables such as corn and potatoes, legumes, etc.) and focuses on (free range) meats, natural oils (such as coconut) and fruits and vegetables.

Most paleo-dieters don’t eat dairy (cavemen didn’t keep cows), so I’m not sure if a true lasagna is ever possible for the devout. ¬†I am not devout. ¬†I fell off the Paleo wagon a while back, but you really can’t go wrong minimizing your pasta and maximizing your vegetable intake. ¬† Continue reading

adventures in freezer cooking – manicotti, chili and french dip edition

Take it from me – you’re going to want to freeze your stuffed manicotti individually and then stack them… or your freezer will end up looking like a crime scene. ¬†I stacked all the pretty little foil packages immediately, which just smooshed the bottom one, leaking sauce everywhere.

Then it was a mad dash, flinging popsicles to the left and frozen pork tenderloins to the right, making room for all the casseroles to lay flat (and to clean everything up).  Good times.

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