cooking

Tostada Bowl

Happy Wednesday everyone! Today, I will be sharing my recipe on how to make a tostada bowl. This is a great dish because you can personalize it to however you want. The options for this bowl are bottomless! It’s quick and easy. Fun to make for dinner and great to eat the leftovers as just a salad. Let’s get started!

Ingredients:

  • Tostada bowl
  • Mexican beans
  • Mexican Rice
  • Mexican crumbles
  • Bell Pepper
  • Corn
  • Lettuce
  • Tomatoes
  • Onions
  • Sour cream
  • Guacamole
  • Jalapeno
  • Mexican shredded cheese

Directions:

  1. Bake the tostada bowl in a oven at 350 degrees F for about 10 minutes.
  2. While baking, prep the fillings.
  3. Cut the bell peppers into thin vertical slices.FullSizeRender-5.jpg
  4. Chop the onion and tomato.FullSizeRender-10.jpg
  5. If making fresh guacamole, add salt, lemon juice, chopped onion and tomato, and garlic powder.FullSizeRender-7.jpg
  6. Finely chop the garlic and lettuce.
  7. In a hot skillet, cook the veggie crumbles and add taco seasoning and the chopped garlic. FullSizeRender-12.jpg
  8. Cook for about 10 minutes.FullSizeRender-9.jpgFullSizeRender-8.jpg
  9. Set the crumbles aside.
  10. In the same skillet, add the bell peppers, corn, and onions. Add taco seasoning and garlic.FullSizeRender-4.jpg
  11. Cook until well sautéed and soft.FullSizeRender-11.jpg
  12. In a small pot, cook the Mexican beans and rice and add taco seasoning.FullSizeRender-6.jpg
  13. Cook for about 10 minutes.
  14. To fill the tostada bowl:
    • Add a layer of beans
    • Add rice
    • Add the fajitas and crumbles
    • Add lettuce, onions, tomatoes
    • Add sour cream, guac, and cheese
  15. Plate and serve!FullSizeRender-15.jpgFullSizeRender-13.jpg

Suggestions, Substitutions, Tips & Tricks:

  • One tostada bowl serves one person.
  • You can substitue the veggie Mexican crumbles for ground turkey or beef. You can add Mexican seasoning to it. You can also add seasoned chicken

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

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cooking

BeanFields Chips

Beanfileds Chips makes it ok to snack on here and there!

With 8 different delicious flavors, Beanfields Bean & Rice Chips satisfy your snack cravings with every delicious crunch. One serving of Beanfields Chips gives you 5 grams of protein and 6 grams of fiber, so you can feel good about what you’re eating. Beanfields Chips are always vegan, certified gluten-free, kosher, and Non-GMO Project Verified.

Did you know that beans are the ONLY food that the USDA lists in two different nutrition categories?  Beans are BOTH a vegetable and a protein source!  That’s a lot of nutrition packed into those small bean packages! Corn and potato—the most common chip ingredients—are mostly empty calories.  But our bean and rice chips provide 5 grams of protein and 6 grams of fiber. They’re also certified gluten-free, Non-GMO Project Verified, kosher, vegan and allergy-friendly.FullSizeRender-7.jpgFullSizeRender-9.jpg

All of Beanfields Bean and Rice snacks are vegan. Even our Nacho and Jalapeño Nacho chips do not contain dairy as an ingredient and are perfect for vegan diets. What you eat and what you feed your family- these are highly personal choices. Yet almost everybody is now interested in alternatives to meat that are less expensive, more convenient, healthier, and kinder. That means a very different relationship with the animals we use for food, if we use them at all. At Beanfields, we do our part by providing a yummy, convenient and plant-based snack with 5 grams of protein. It’s a perfect transition food for all you budding vegans out there!FullSizeRender-17.jpg

Check out the links below to get some Beanfields Chips!

http://www.beanfieldssnacks.com

https://www.instagram.com/beanfieldssnacks/

https://www.facebook.com/Beanfields

 

Click follow and hit the like button to keep updated on new recipes!

-Mitz

cooking

Rajma Chawal – Kidney Bean Curry & Rice

Hello everyone! I hope everyone is doing fantastic.

Remember the rhyme, “Beans beans, they’re good for your heart. The more you eat, the more you fart. The more you fart, the better you feel. So eat your beans with every meal!” Well today, I am going to share my recipe on Rajma Chawal. This is an Indian recipe, particularly a Punjabi recipe, which in literal English translation means, Kidney Beans and Rice. This is a great and easy recipe for those semi-windy or chilly days or those days you are craving comfort food but don’t want to intake those uncomforting calories. Rajma Chawal is packed with protein adding the right amount of carbs coming from the rice. You can use dry kidney beans or canned kidney beans. You can cook them on a stove top, in a slow cooker, or a pressure cooker. I used dry kidney beans and cooked the Rajma on the stove top, so I will post directions for that. However, I will post directions for canned kidney beans and how to cook them in a slow cooker and pressure cooker at the end.

Ingredients:

  • 2 cups of dried kidney beans
  • 3 small tomatoes
  • Half an onion
  • Garam masala
  • Turmeric
  • Cayenne pepper or Lal mirch
  • Garlic and/or Garlic powder
  • Salt

Directions:

  1. Rinse the dry kidney beans and place in a large bowl. Cover the kidney beans until they’re submerged in water. Cover and leave overnight or for at least 3 hours.
  2. After letting the kidney beans sit, drain the water.FullSizeRender.jpg
  3. Place all of the kidney beans in a large pot and add 3 quarts, or about 10 cups of water. Don’t worry, the water will evaporate and thicken, but make sure there is enough water again.
  4. Place the large pot with the kidney beans and water on the stove over high heat.
  5. Bring to boil for 10 minutes on high. Covering the pot in the beginning may help boil the water.IMG_9790.JPG
  6. Cover and simmer on medium-low for 1 hour or until the beans are tender.IMG_9788.JPG
  7. Once the beans are tender, turn off the heat and set the pot aside.
  8. Finely chop the garlic, half an onion, and tomatoes.IMG_9791.JPG
  9. In a skillet over medium-high heat, add a little bit of oil or cooking spray and sauté the garlic and onion until browned.IMG_9793.JPG
  10. Add to the pot of kidney beans.
  11. Re-spray or add oil to the skillet.
  12. Add the tomatoes and sauté over high heat until they’re mushed and watered down. This will take about 5-7 minutes.IMG_9792.JPG
  13. Add to the pot of kidney beans.IMG_9795.JPG
  14. Turn the pot with the Rajma on low heat and add the spices and seasoning according to your taste: at least 1 spoon of Garam Masla, only half a spoon of turmeric, at least half a spoon of cayenne pepper or lal mirch, garlic powder, and salt to taste.IMG_9794.JPG
  15. Stir well and then simmer on low for about 10 minutes so the liquid thickens into curry.
  16. To make the chawal, rice, bring a pot of about 1.5 cups of water to a boil and add 1 cup of rice. Season with salt and pepper. Cook until water is diminished.
  17. Serve with naan bread!IMG_9796.JPGIMG_9798.JPGIMG_9799.JPGIMG_9797-1.JPG

Suggestions, Substitutions, Tips & Tricks:

  • Rajma serves about 4. Chawal serves about 2.
  • Dry beans, especially dry red kidney beans, contain a toxin called Phytohaemagglutinin, which can cause nausea, vomiting, diarrhea and abdominal pain. Soaking and boiling dry beans helps remove this toxin to make beans safe to eat.
  • Of course, half an onion is optional. Feel free to use a whole onion or more cloves of garlic if desired!
  • Add as much spices and seasoning as your tongue desires.
  • I think dry kidney beans are more organic and cooking on a stove top is faster. However canned beans and using a slow cooker or pressure cooker is just fine too.
  • If you use canned beans, rinse the beans in cold water and set them aside submerged in water overnight or for at least 3 hours. Continue with remaining steps of recipe.
  • If you are using a pressure cooker, add enough water to cover the beans and then cook for 30 minutes. Reduce the heat to simmer after the first whistle and cook until the second whistle. Remove from heat and let the pressure subside on its own, without removing the weight for 5 minutes. Remove the weight, and open the pressure cooker. Set beans aside and do not drain the liquid. Continue with remaining steps of recipe.
  • If you are using a slow cooker, put all the ingredients into a 5 or 6 quart slow cooker. Cook on High for 8 hours or until the beans break down and become creamy.

Go ahead and make a big pot of Rajma with no labor work at all! The kitchen appliances do all of the work. That’s the best kind of recipe. Rajma Chawal is the perfect and most easiest meal to make. It’s the perfect leftover meal for lunch, a snack, or a side dish. Just don’t blame me for the latter part of the rhyme!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Cheesy Bean and Spinach Quesadilla

Happy Wednesday all! I hope everyone is having a wonderful week! Today, I will be sharing recipe of my simple, go-to, yet delicious quesadillas. These are perfect when you’re craving that Mexican kick but don’t want to go to a Mexican restaurant and over eat on those chips. For me, home-made quesadillas are the perfect addition to your taco Tuesdays. It’s up to you what to fill your quesadillas with and how much cheese goes in! Get creative; So much power! Let’s get started.

Ingredients:

  • 1 can of Mexican refried beans
  • 1 packet of taco seasoning
  • Tortillas
  • Mexican cheese
  • Spinach
  • Jalapenos
  • Garlic
  • Onion
  • Mushroom
  • Red cayenne powder seasoning

Directions:

  1. First, roughly chop half an onion, mushrooms, and jalapenos, and then mince the garlic.
  2. In a skillet over medium heat, spray cooking spray and add the onion, mushrooms, jalapenos, and garlic. Sautee until soften, about 10 minutes. Season with red cayenne powder if desired. Set aside.FullSizeRender.jpg
  3. Then in the same skillet with cooking spray, cook the spinach until wilted. Set aside.
  4. In a sauce pan over medium-low heat, add 1 can of Mexican refried beans and a splash of water.
  5. Add half a packet of taco seasoning.
  6. Stir occasionally and let cook for about 10 minutes.
  7. Add the cooked onions, mushrooms, jalapenos, garlic, and spinach to the beans and mix well. Add more red cayenne powder seasoning if desired.
  8. Add some Mexican cheese and cook for about 5 additional minutes. Set the heat to low.
  9. Spray a skillet on medium heat with cooking spray.
  10. Place a tortilla on a large plate and add 1 or 2 spoons of the bean mixture depending on the size of your tortilla. Spread in an even circle.FullSizeRender-2.jpg
  11. Sprinkle a decent amount of cheese and place another tortilla on top.FullSizeRender-4.jpg
  12. Place quesadilla on heated skillet and press down gently with a spatula.
  13. Let the quesadilla cook for about 3 to 4 minutes on each side.
  14. After each quesadilla is cooked, place aside and let cool for about 2 minutes before cutting into even triangles.
  15. Repeat quesadilla assembly steps for however many quesadillas needed.
  16. Plate and serve!FullSizeRender-5.jpgFullSizeRender-1.jpgFullSizeRender-3.jpg

Suggestions, Substitutions, Tips & Tricks:

  • 1/2 of a can of refried beans will usually make about 4 quesadillas. You can always store the leftover beans in a container in the fridge for about up to a week.
  • I can’t stress this enough- add whatever your heart desires in your quesadillas! For chicken- cut into small bite sized pieces and cook on a skillet. Add taco seasoning and then add to your bean mixture. You can even add grilled veggies or just make it a plain bean and cheese quesadilla!
  • For a more cleaner presentation, only use 1 tortilla for a quesadilla. Meaning, add the beans to half of one side of a tortilla and fold over. It’ll be easier to cut in three triangles when cooked.

This recipe is one of those recipes where you can add whatever you like! The options are limitless! Trust me, this is a great fix for your Mexican night cravings. Very easy and very simple.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz