Black Beans - pressure cooker

Sunday, August 24, 2014

This is one of those recipes I call pantry meals.  Aka too lazy to go to the store so what can I throw together and make it look like a meal. 
It also is very cheap and that's always a plus!

1 1/3c dried black beans
2 small onions, diced
2 cloves garlic, minced
1c salsa - your favorite brand
1 1/2- 2c beef broth (chicken or veggie works great too)

Throw it all into a pressure cooker for 45 min.  Once the beans are cooked add salt and chili powder to taste.

I serve these in a bowl topped with salsa and guacamole.  Other great toppings are sour cream, jalapeƱos, cheese, and fresh tomatoes.

Serve along side chips and salsa.

If you don't have a pressure cooker you can use a crock pot. Cook your beans first, then throw it in with the other ingredients. Low for 5-6 hrs or High for 3-4.


Gluten Free Vegan Blueberry Muffins

Sunday, February 16, 2014

I've posted blueberry muffins before, but these fit our new dietary restrictions.
I decided to try using vinegar in place of eggs like when baking a crazy cake. It worked beautifully.  These use Almond meal, so they do not taste like typical wheat flour muffins, but they are amazing.  They work well with frozen or fresh blueberries just tweak the amount of liquid of using frozen.

1 1/2c gf flour (I used Pamelas Bread mix because that is what I had)

1/2c almond meal
1 tsp. baking soda
1/2 tsp salt
1/2 tbsp baking powder
1 tbsp vinegar
3/4c sugar
1/3c oil (if using coconut oil reduce to 1/4c)
1 tsp vanilla extract
1c almond milk

1c blueberries  
      If you use frozen berries reduce milk       
        from 1c to 3/4c.

In a large bowl combine flours, sugar baking soda, salt, and baking powder. 

Pour in vinegar, oil, vanilla, and milk. 
Mix well.

Fold in blueberries

Preheat oven to 375 degrees.

Line a muffin tin with liners.

Fill 3/4 way full with batter.

Bake for 15 mins. Or until a toothpick comes out clean. 

This recipe makes 18-24 regular muffins and 40-45 mini muffins. 


Gluten Free Taquitos!

Wednesday, February 12, 2014

I LOVE Mexican food. It has been a wonderful blessing this past year since most of it is naturally egg free. It is easily converted to dairy free by leaving off the cheese and sour cream.

Taquitos are a favorite in our family. Taquito means little taco. These are little crunchy bites of awesome. The flavor is amazing, but the crunch is what makes this dish.
 It is NOT low calorie, but it is made from real food with no processed ingredients. So that more than makes up for the lard... right?

1/2 lb ground beef
1/4c. corn kernels
1/2 onion, diced
1/2 bell pepper, diced
2 cloves garlic, grated

1 tbsp. chili powder
3/4 tsp. cumin
1/2 tsp. onion powder
1 tsp. salt
1/2 tsp. dried oregano

Corn tortillas
Lard (ok you can use oil, but I really really recommend lard.)

In a large skillet brown the beef.
Remove beef and saute veggies until the onions are translucent.
Add the beef back to the skillet and toss in the seasonings.
You may need to add a tbsp of water to help incorporate the seasonings.

In a small skillet heat the lard. You want it warm, but not hot enough to fry.

Dip the tortillas one at a time in the lard. Cook for 10 seconds on each side.
This will make the tortilla easy to roll and prevent it from drying out and burning in the oven.

Use tongs and remove from the skillet. Drain it for a few seconds and place on a plate.
Add 1 tbsp. of filling to the bottom of the tortilla, roll tightly
Place on a baking sheet at least a half inch apart.

Bake at 425 for 10 mins.
Flip the taquitos and bake another 5 mins or until they are brown.
You want them very brown. The crunchier the better.

Let them rest on a cooling rack for 5 mins. I found if I put them straight to a plate they lost some crunch.

Serve with salsa, taco sauce, guacamole or whatever you want.

They are seriously delicious and I can eat a million of them.