This blog is written for homeschoolers, many of us living on one income in a two-income economy. Prayerfully, we will discover the fruits of living frugally . . . together. And maybe share a tip or two.
My friend Colleen gave this recipe to me years ago and I still make it. Sometimes, I have homemade refried beans and broth in the freezer and will use that. I'll post recipes for the beans and broth over the next week.
If I use this recipe as my main course, I double it.
Refried Bean Soup
2 tsp. olive oil 1 onion, chopped 1 green bell pepper, chopped 2 tsp. minced garlic 1 can (14-1/2 ounces) vegetable or chicken broth 1 can (14 1/2 ounces) Mexican style stewed tomatoes 1 can (16 ounces) fat-free refried beans 1/4 teaspoon ground cumin (optional) black pepper to taste
Heat the oil in a 4 1/2 quart Dutch oven or soup pot over medium heat. Saute onion and pepper until tender.
Add the garlic, broth, and stewed tomatoes. Stir. Raise the heat to high. Stir in the refried beans and the cumin. Stir well. Cover and let the soup come to a boil. Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve.
Variation: Add a can of black and/or kidney beans.
This recipehas way too much fat and is labor intensive, but it is so delicious that I still make every once in a while. Even my green-hating children like this dish. (Don't tell your kids it's green because of the spinach!)
I got this recipe originally from Betty Crocker's Vegetarian Cooking (long OOP), but as usual I've made adjustments. This serves 6, so double if you have a large family.
Sauce 10-ounce fresh spinach (about 6 cups) or a 10-oz. pkg. frozen chopped spinach, thawed and drained. 1 tablespoon butter 1 tablespoon all purpose flour 1 cup milk 1 cup veggie or chicken broth 1 4-ounce can diced green chilies, drained 1 3/4 teaspoons ground cumin 1/4 teaspoon dried crushed red pepper
Cheese Filling 2 cups grated mild cheddar cheese 2 cups grated Monterey Jack cheese (pepper cheese if you like spicy) 1/2 c. sour cream 2 Tbsp. chopped parsley (I prefer fresh, but dry is okay) 1/2 cup finely chopped onion 1 tsp. salt 1/4 tsp. pepper
8 6-inch corn or wheat tortillas
Preheat oven to 375
First mix together the ingredients for the cheese filling.
Next make the sauce: Wash spinach, cover and cook for 3 to 4 minutes. Drain, pat dry, and chop. (If you use frozen, cook spinach according to package instructions and drain well)
Melt the butter in a medium skillet over medium heat. Add flour and stir mixture 2 minutes; be careful not to brown. Gradually whisk in milk and broth. Simmer until thickened, about 5 minutes. Stir in spinach, chilis, cumin, and red pepper.
Now prepare your enchiladas: Spray rectangular baking dish with Pam.
Heat the tortillas in an ungreased skillet for about 30 seconds so they don't crack when you roll your enchiladas. Cover with a tea towell so they don't dry out.
Dip each tortilla into the green sauce, making sure both sides are completely covered. Spoon about 1/4 c. of the cheese filling onto each tortilla. Roll the tortilla around the filling. Place seam side down the baking dish. Repeat with remaining tortillas.
Bake until cheese melts and enchiladas are heated through, about 25 minutes.
You could garnish with fresh cilantro, lime wedges, or green onions.
My friend Linda has chickens and so always has an abundance of eggs at her house. This recipe is for her.
I love omelets, but I never make them. Too much of a pain when you have children. Instead, I make my omelets in the oven.
Vegetable Oven Omelet 1 c. shredded pepper jack cheese (4 oz.) 3 c. of your favorite veggies, chopped 2 med. tomatoes, chopped 3 c. shredded Cheddar cheese (8 oz.) 2 c. milk 1/2 c. all-purpose flour 1/2 tsp. salt 8 eggs
Preheat oven to 350 and spray a large casserole dish with Pam. Layer the first 4 ingredients, in the order listed, in the casserole.
Beat milk, flour, salt, and eggs until frothy. Pour over cheese.
Bake uncovered until eggs are set, about 45 minutes. Let stand 10 minutes, then cut and serve.
(For a smaller family, click HERE for a similar recipe that uses half the ingredients.)
I first got this recipe many years ago from one of those little Pillsbury cookbooks you find in the check out lane at the grocery store. I've altered it just slightly.
My favorite veggies for this dish are red bell peppers, broccoli, zucchini, and carrots.
Spaghetti Primavera 12-oz. pkg. spaghetti 1 garlic clove, minced 2 Tbsp. olive oil 6 c. of your favorite veggies (or what you have leftover in the fridge) 1 c. milk (if you don't care about fat then use 1/2 and 1/2) 1/2 c. butter 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. Italian seasoning to taste 1/2 c. Parmesan cheese, separated 2 med. tomatoes, cut into wedges (peeled, if you're picky)
While your spaghetti is boiling, saute the garlic in a large skillet with the olive oil. Add your veggies and saute until they're tender crisp, about 5 to 10 minutes.
In a small saucepan combine the milk, butter, and spices. Heat until butter melts and remove from heat. Stir in 1/4 c. of the Parmesan, saving the 1/4 c. for later.
In a large serving bowl, combine the cooked pasta and sauce. Gently fold in the vegetables. Garnish with the tomato wedges and top off with the remaining Parmesan.