White Bean Salad with Grilled Zucchini and Corn

The kids didn't love this, but Brett and I both thought it was pretty good.  And healthy ;).  Find the recipe and full instructions here.

This grilled zucchini salad with corn and marinated white beans is a delicious summer dinner or side dish recipe that's as easy to eat as it is to make. 

 CourseMain Course, Salad, Side Dish

 CuisineAmerican, Gluten Free, Grain Free, Vegetarian

 Prep Time10 minutes

 Cook Time20 minutes

 Cooling Time10 minutes

 Total Time30 minutes

 Servings4

Ingredients

• 1 can cannellini beans or 2 cups cooked from scratch
• 1 tbsp chopped fresh rosemary
• 2 tbsp extra virgin olive oil
• 1 lemon zested and juiced
• 1 clove garlic minced
• 1 tsp honey (I don't love honey, so I left this out.)
• 2 medium zucchini halved lengthwise (I used frozen zoodles)
• 2 ears corn husks and silks removed (I used frozen corn)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1/2 c torn basil leaves
• 1/4 c chopped pecans (we could take or leave these)
• 4 tbsp shaved pecorino cheese (I left this out, of course.)

Instructions

• Heat a grill over medium to medium-high heat. If using a charcoal grill, aim for 350-375*. 
• Toss the cannellini beans with the fresh rosemary. 
• Whisk together the extra virgin olive oil, lemon juice, lemon zest, garlic, and honey. Pour the lemon dressing over the beans and toss to combine. Set aside to marinate at room temperature for up to 30 minutes while you grill the zucchini and corn.
• Brush the zucchini halves and and corn with olive oil, then sprinkle with salt and pepper. 
• Place the zucchini cut side down on the grill, and place the whole corn cobs directly on the grill. Grill the zucchini 5-6 minutes, or until charred, then flip and grill an additional 5-6 minutes. Grill the corn a total of 18-20 minutes, or until charred on all sides, rotating a quarter of a turn every 4-5 minutes. Remove the zucchini and corn from the grill as they finish and set aside on a plate until cool enough to handle. 
• Dice the zucchini, then slice the corn from the cobs. Add the grilled vegetables to the marinated white beans, then add the basil and chopped pecans and toss. 
• To serve as an entree, divide the salad between four plates, then garnish with pecorino cheese to taste. Alternatively, serve as a side dish with pecorino cheese on the side. This salad keeps in the fridge without the cheese garnish for up to three days in a tightly sealed container and can be served cold or room temperature. 

Quinoa Red Bean Chili

I found the recipe here :).

YIELD: 8 SERVINGS

 

PREP TIME: 10 MINUTES

 

COOK TIME: 5 MINUTES

 

ADDITIONAL TIME: 1 HOUR

 

TOTAL TIME: 1 HOUR 15 MINUTES

INGREDIENTS

•  1 tablespoon oil
•  1/2 cup diced onion
•  1 medium green bell pepper, cored, seeded and diced
•  2 cloves garlic, finely minced, or 1/2 teaspoon garlic powder
•  2 teaspoons chili powder (see note)
•  1 teaspoon ground cumin
•  1 teaspoon dried oregano
•  1 teaspoon salt (I use coarse, kosher salt)
•  1/4 teaspoon cinnamon
•  Pinch of cayenne pepper (plus more for heat, if desired)
•  1 cup quinoa, rinsed and drained
•  3 cans (15 ounces each) red kidney beans, rinsed and drained (see note)
•  3 to 4 cups chicken or vegetable broth (use the lesser amount for a thicker chili)
•  3 cans (8 ounces each) tomato sauce
•  1 1/2 cups frozen corn kernels

INSTRUCTIONS

1. For the Instant Pot: using the saute function, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often.
2. Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Secure the lid, set the valve to seal, and select manual or high pressure (depending on the IP model you have) and dial up or down to 5 minutes.
3. When cooking time has finished, let the pressure naturally release for 10 minutes or so and then quick release the rest of the pressure. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits off the heat. Serve the chili with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire. It is also delicious served over regular or sweet baked potatoes!
4. For the slow cooker: in a skillet set over medium heat, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often. Scrape the mixture into the insert of a 5- or 6-quart slow cooker.
5. Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Place the lid on the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits. Serve the chili with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire. It is also delicious served over regular or sweet baked potatoes!

NOTES

To Add Meat: you can easily add cooked, diced chicken (think: rotisserie chicken!) at the end of cooking to heat through OR cook ground beef at the beginning, drain the grease, and keep in during cooking time or add at the end to heat through. 

Chili Powder: varies widely in flavor and heat, so make sure to use a brand that you already know and love the flavor of. I use either McCormick or Penzeys.This recipe is probably very adaptable to other types of beans if you want to sub

Bean Burritos

You can't go wrong with a yummy freezer burrito!  The recipe is from here.

YIELD: 20-30 BURRITOS

PREP TIME 1 HOUR

 

COOK TIME 20 MINUTES

 

TOTAL TIME 1 HOUR 20 MINUTES

INGREDIENTS

•  1 1/2 pounds lean ground beef (or ground turkey) (I usually omit the meat, but if I have pinto beans, I'll add them for texture)
•  1 cup chopped onion
•  1 teaspoon salt (I use coarse, kosher salt)
•  1/4 teaspoon black pepper (I use coarsely ground pepper)
•  3 cans (16 ounces each) refried beans
•  3 cans (4 ounces) green chiles (mild, medium or hot, depending on preference)
•  1 1/2 cups (12 ounces) green taco sauce or green enchilada sauce
•  1 1/2 cups (12 ounces) red taco sauce or red enchilada sauce
•  1/2 cup (4 ounces) salsa, green or red
•  1 teaspoon ground cumin
•  1 teaspoon chili powder
•  1/2 teaspoon garlic powder
•  1/2 teaspoon onion powder
•  6 to 7 cups shredded cheese (a mix of cheddar and Monterey Jack) (I omit the cheese, and my family adds it later)
•  20 10-inch tortillas or 30 8-inch tortillas

INSTRUCTIONS

1. In a large saucepan, brown the ground beef and onion with the salt and pepper until cooked through, breaking the meat into small pieces as it cooks. Drain excess grease.
2. Add the remaining ingredients (except for the cheese and tortillas) and mix to combine. Heat through, stirring often to prevent sticking. Add additional salt and pepper to taste.
3. Let the mixture cool slightly. Spread about 1/3 to 1/2 cup of the filling on each tortilla (depending on the size of the tortilla and how stuffed you want them). Sprinkle about 1/4 cup cheese (or so!) on the filling. Fold in the sides and then roll the burrito closed (see pictures in the post for a visual).
4. I roll all the burritos and place them on a large sheet pan. After they are all rolled, I wrap each one individually in plastic wrap and then put them in gallon size ziploc bags and freeze. (That's Mel's advice.  I actually immediately wrap each burrito in parchment paper, then freeze in a gallon-size Ziploc bag.)
5. To reheat, unwrap burrito from plastic wrap and microwave for one minute. Poke holes in the semi-thawed burrito with a fork or cut the burrito in half and microwave for 1-minute intervals until heated through. They'll be piping hot! Eat carefully. :) (Because I wrap the burritos in parchment paper, I reheat them in the microwave directly in the paper, turning the burrito over at each one-minute interval.)

NOTES

Ingredients: the success of this recipe relies heavily on using brands/flavors you like for the refried beans, taco or enchilada sauce, green chiles, spices, etc. (I'm in search of a good, mild enchilada sauce...please tell me if you have one!)

Beans/Chiles/Sauce: I almost always use the La Victoria brand of taco sauce, Old El Paso or Hatch brand of canned green chiles, homemade refried beans or Trader Joe's, Old El Paso or Rosarita traditional refried beans.

Salsa: my favorite salsa is this homemade stuff or Trader Joe's chunky salsa or salsa verde. (I've used Costco's Jack's salsa, as well as Herdez or Trader Joe's salsa verde.)

Chili Powder: my preferred chili powder is Penzey's but I've used McCormick in this recipe many, many times. (I use whatever I have...typically McCormick.)

Black Bean Burgers

Copycat Mother Nature Burger from Universal Studios, found here.

Makes 4 burgers.

Ingredients

(burgers)

• 2 (14.5 ounce) cans Black Beans
• 1 cup Italian bread crumbs
• 1 egg
• 1 tablespoon onion, thinly sliced and chopped
• Salt and Pepper to taste
• Pinch of Cumin

(cooking the burgers)

• 1 tablespoon olive oil

(condiments)

• 4 Hamburger buns
• 1 tomato, sliced
• 2 tablespoons mayonnaise
• 2 tablespoons ketchup
• 4 tablespoons guacamole
• 4 lettuce slices
• 4 sweet gerkins pickles

Instructions

1. Drain and rinse the two cans of beans.
2. 
   
3. In a bowl, mash the beans slightly but not until smooth; you still want it a little chunky.
4. 
   
5. Add the Italian bread crumbs, egg, onion slices, salt and pepper, and cumin until well combined.
6. 
   
7. Split the bean mixture into four equal parts and shape them into circular patties.
8. 
   
9. Heat stove to medium high heat and pour olive oil into a saucepan.
10. 
    
11. Place the bean patty's in the pan and cook until the center is warm, and the edges begin to harden.
12. 
    
13. Decorate your burger with tomato, mayo, ketchup, guacamole, and lettuce.
14. Pierce a pickle with a toothpick and stick it on top of the burger.
15. 
    
16. Serve warm