Chipotle Bean Burritos

Ingredients

1 tbsp. canola oil

1 garlic clove, minced

1/2 tsp. chipotle chile powder

1/4 tsp. salt

1/3 cup water

1 15 oz. can organic black beans, drained

1 15 oz. can organic kidney beans, drained

3 tbsp. refrigerated fresh salsa

6 10-inch reduced-fat flour tortillas

1 cup shredded 4-cheese Mexican blend cheese

1 1/2 cups chopped plum or cherry tomatoes

1 1/2 cups shredded romaine lettuce

6 tbsp. thinly sliced green onions

6 tbsp. light sour cream

1. Heat oil in large skillet over medium heat. Add garlic to pan and cook for 1 minute. Stir in chile powder and salt and stir. Stir in water and beans and bring to a boil.

2. Reduce heat and simmer 10 minutes. Remove from heat and stir in salsa. Partially mash beans with a fork.

3. Warm tortillas (according to package). Spoon about 1/3 cup bean mixture into center of each tortilla. Top each with about 2 1/2 tbsp cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tbsp. onions, and 1 tbsp. sour cream.

4. Roll up and enjoy!

Got the recipe here: Yummy Bites

Green Beans and Zucchini with Sauce Verte

Sauce verte:

1/3 cup (packed) fresh basil leaves

1 green onion, coarsely chopped

2 tablespoons (packed) fresh Italian parsley

2 tablespoons drained capers

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard

1 garlic clove, peeled

3 tablespoons extra-virgin olive oil

Vegetables:

1 tablespoon olive oil

1 pound green beans, stem end trimmed

12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips

3 tablespoons water

2 tablespoons fresh Italian parsley leaves (for garnish)

For sauce verte: Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

For vegetables: Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.

(The reviews recommend that you saute/grill/roast your veggies then add the sauce)

Got this here: Healthy Eats

Homemade Hamburger Helper

Makes 4 servings Takes 20-25 minutes

Ingredients

• 1 lb. ground beef
• 1 medium onion, diced [red ones are healthiest]
• 1 can tomato soup
• 1/4 cup water
• 1 Tablespoon Worcestershire sauce
• 1/2 cup shredded cheddar [or sub pepper jack instead, for a kick]
• 2-3 cups[cooked] corkscrew [or other short] pasta, [about half of a 16 oz. box]
• Fresh tomatoes [cut salad-size]
• Optional: sliced green onions [scallions] for garnish; cayenne pepper to taste [a little goes a long way]

How-To

1. In a stockpot, bring water to a boil for pasta. Cook pasta to al dente, according to box instructions. Drain when finished and let sit in colander. While pasta boils…

2. Heat skillet over medium-high heat.

3. Brown ground beef in skillet with diced onion. Break up the meat into small pieces with a spatula as it cooks. Reduce heat slightly if oils from the meat start spattering.

4. Add tomato soup, water, Worcestershire sauce, and cheese [cayenne pepper optional]. Stir to combine, until cheese melts and blends into the mixture.

5. Add 2-3 cups cooked pasta to meat mixure in skillet. Stir to combine.

6. Chop tomatoes and sprinkle over each serving [Optional: sprinkle sliced green onions as well].

*Recipe adapted from Campbells.com “Beefy Pasta Skillet” recipe

Source: Food Made Simple

Skidneaeg (?)

I can't remember the name of this recipe, but I guess what I wrote in the title box was the name. I am sure though that this recipe is Danish.


SKIDNEAEG

Ingredients:
8 egss
60 g butter
60 g flour
6 decilitres of stock
Salt
Freshly ground pepper
2 tbsp mustard
1 tbsp finely chopped parsley


Preparation:
Boil eggs for approximately 8 minutes. In the meantime, melt the butter in a pan and stir in the flour until smooth.

Stir constantly while adding the stock bit by bit, bring to boil and simmer for 3 minutes on a low heat.

Season with salt and freshly ground pepper and stir in the mustard. Peel the eggs and halve them lengthwise.

Place the eggs flat side down on a pre-warmed plate. Pour the warm sauce over the egg halves, sprinkle with parsley and serve with bread and butter.

From 101 Recipes

7. Make Pesto: Put a couple of cups of basil leaves, garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan are optional). Serve over pasta (dilute with oil or water as necessary) or grilled fish or meat.


9. Pan-grill a skirt steak over three or four minute a side. Sprinkle with salt and pepper, slice and server over romaine or any other green salad, drizzled with olive oil and lemon.


21. While pasta cooks, combine a couple cups chopped tomatoes, a teaspoon or more minced garlic, olive oil and 20 to 30 basil leaves. Toss with pasta, salt, pepper and Parmesan.


24. Dredge thinly sliced chicken breasts in flour or cornmeal; cook about 2 minutes a side in hot olive oil. Place on bread with lettuce, tomato and mayonnaise.


26. Cut Italian sausage into chunks and brown in a little olive oil; chop onions and bell peppers and add them to the pan. Cook until sausage is browned and peppers and onions are tender. Serve in sandwiches.


27. Egg in a hole, glorified: Tear a hole in a piece of bread and fry in butter. Crack an egg into the hole. Deglaze pan with a little sherry vinegar mixed with water, and more butter; pour over egg.


28. New Joe's Special, from San Francisco: Brown ground meat with minced garlic and chopped onion. When just about cooked, add chopped spinach and cook, stirring until wilted. At the last minute, stir in 2 eggs along with grated Parmesan, salt and pepper.


36. Fried egg "saltimbocca": Lay slices of prosciutto or ham in a buttered skillet. Fry eggs on top of ham; top with grated Parmesan.


37. Frisee aux lardons: Cook chunks of bacon in a skillet. Meanwhile, make six-minute or poached eggs and a frisee salad. Put eggs on top of salad along with bacon; deglaze pan with sherry vinegar and pour juices over all.


38. Fried rice: Soften vegetables with oil in a skillet. Add cold takeout rice, chopped onion, garlic, ginger, peas and 2 beaten eggs. Toss until hot and cooked through. Season with soy sauce and sesame oil.


48. Not takeout: Stir-fry onions with cut-up broccoli. Add cubed tofu, chicken or shrimp, or sliced beef or pork, along with a tablespoon each of minced garlic and ginger. When almost done, add half cup of water, 2 tablespoon soy sauce and plenty of black pepper. Heat through and serve over fresh Chinese noodles.


49. Sprinkle sole fillet with chopped parsley, garlic, salt and pepper; roll up, dip in flour, then beaten egg, then bread crumbs. Cook in hot olive oil for about 3 minutes a side. Serve with lemon wedges.


51. Put a stick of butter and a handful of pine nuts in a skillet. Cook over medium heat until both are brown. Toss with cooked pasta, grated Parmesan and black pepper.


58. Cook chicken livers in butter or oil with garlic. Do not overcook. Finish with parsley, lemon juice and coarse salt. Serve over toast.


64. Pasta with fresh tomatoes: Cook chopped fresh tomatoes in butter or oil with garlic until tender, while pasta cooks. Combine and serve with grated Parmesan.


89. Pasta frittata: Turn cooked pasta and a little garlic into an oiled or buttered skillet. Brown, pressing to create a cake. Flip, then top with 3 or 4 beaten eggs and loads of Parmesan. Brown other side and serve.


94. Ketchup-braised tofu: Dredge large tofu cubes in flour. Brown in oil; remove from skillet and wipe skillet clean. Add a little more oil, then a tablespoon of minced garlic. 30 seconds later, add 1 and a half cup ketchup and the tofu. Cook until sauce bubbles and tofu is hot.