Saturday, April 27, 2013

Beans and Rice

We love beans and rice at our house! It's easy, it's cheap, and it's yummy.  I've had lots of requests for my beans and rice recipe. Unfortunately, I don't know exact measurements, but this is probably a pretty good estimation.
Beans and Rice

1 green pepper
1 onion
2 c. beans (either homemade or from a can. 2 cups is about one can)
1 or 2 tsp. chicken bouillon
1 Tbs soy sauce
1 tsp. cumin
1 tsp. chili powder
1 Tbs. lemon or lime juice
1 1/2 c. rice, cooked
Cilantro, to taste (about 1/2 bunch)
Salt and pepper, to taste
1-2 dashes hot sauce (optional)

Cook pepper and onion until onion is translucent, add beans (with liquid. If there is not much, add a little water) and next 5 ingredients. Cook for 3 minutes add rice, stir. Add cilantro, stir. Serve with sour cream and salsa. Enjoy!

Wednesday, April 24, 2013

Homemade Hummus

I never really liked hummus until I made it homemade! It was perfect because I could mess with it until I liked it. I guess we like a little more garlic and spice than a lot of people, because I feel like the stuff at the store is so bland, this stuff will knock your socks off! Just experiment a little and find out what you like. 

1 can garbanzo beans, drained and rinsed (Or make your own! You'll need about 2 cups cooked beans)

2 cloves of garlic (more or less, depending on your tolerance for garlic. We like more!)
¼ C olive oil (or less; experiment to see what your prefer)
2 Tbsp. lemon juice
½ tsp. salt
Cummin, to taste
Chili powder, to taste

Put all ingredients in blender or food processor and mix until smooth. Store in the refrigerator
in an airtight container. Serve with pita chips or fresh vegetables or use as a spread on wraps or

Saturday, April 20, 2013

Lemon Bars

Finally! I have succeeded at making lemon bars. I have done a lot of baking in my short time on this earth, but I have never been successful and making lemon bars. I am so excited that I succeeded, that I have to share the recipe I used. Straight from 

The Best Lemon Bars
recipe image
Rated: rating
Submitted By: Patty Schenck
Photo By: mominml
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Servings: 36
"These tart, rich lemon bars need just seven common ingredients you probably already have, and are done in 55 minutes!"
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Wednesday, April 17, 2013

Lentil Tacos

So honestly, I'm a little embarrassed about sharing how much our family LOVES this recipe. Everyone I tell about it is like, "what? Lentils? You're not serious are you?" And then they try it and ask for the recipe and repeatedly tell me how much they like it. So. I thought it was time to share it here. I usually make a double batch, and we enjoy leftovers for a while. I've used the lentils as filling for empanadas, taco salad, and other things you'd use taco meat for. Enjoy!
Lentil Tacos
from Fix-It and Forget-It Lightly
Serves 6 (ideal slow-cooker size: 4-quart)

¾ C onions, finely chopped
⅛ tsp. garlic powder
1 tsp. canola oil
½ lb. dry lentils, picked clean of stones and floaters
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
2 C fat-free, low-sodium chicken broth
1 C salsa

Sprinkle garlic powder over onions and saute in oil in skillet until tender. Add lentils and
spices. Cook and stir for 1 minute.Place lentil mixture and broth in slow cooker. Cover. Cook on low 3 hours for somewhat-crunchy lentils, or on low 6 hours for soft lentils. Serve with fried corn tortillas, sour cream, salsa, lettuce, tomatoes, avocados, or whatever your little heart desires!

Note: A serving size is about ¼ C. If the mixture seems a little thick, add a bit more salsa. 

Monday, April 1, 2013


Daniel and I thought we'd try our hands at sushi. It was the best sushi I've ever had! (Although Daniel would disagree.)

April Fools!