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Black Bean Tacos

Saturday, March 22, 2014

Black Bean Tacos

Corn Tortillas
1 can black beans
1 can corn
Some red and orange pepper, cucumber, tomato, avocado
Hot sauce
Spices
One slice of daiya cheese
Spinach and lettuce

I took the Corn Tortillas and heated them in a pan with a tiny amount butter (I used some fat free dairy butter) until they are crispy.

Meanwhile I opened and rinse the black beans and corn and mixed together then chopped up some red and orange pepper, cucumber and tomato and mixed with the corn and the black beans along with some hot sauce and spices.

I added one slice of daiya cheese to the mixture and heated until warm.

Then I added the mixture on the Tortilla along with some Avocado and lettuce. Then fold like a taco.

Note:
I made this recipe up out of the stuff I had in the kitchen. I have seen this type of recipe everywhere (even made one) but I just never took the time to bring any recipe to the kitchen. But I have a bunch of ingredients to use up so I just started adding stuff together and out can some yummy tacos.

I have heated the Tortillas dry and they turn out good but I like them crunchy so that is why I use a little butter. I have not tried water so Iím not sure if it will work.

When I added the corn and the black beans together it was a lot (for one person) so I only used some of the corn and black beans with the other ingredients.
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  Member Comments About This Blog Post:

GENRE009 4/23/2014 1:11PM

    Yummy! I think I'll try this one, it falls into how I like to eat. eva

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CHRISTINATODAY 4/20/2014 3:46AM

    Thanks! I'm going to try this today!

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TIME2BLOOM4ME 4/7/2014 4:21PM

    emoticon

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ROSALIEESTHER 3/26/2014 8:38PM

    MmmmMmmmmmmmm Sounds gooood!

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MICKEYH 3/22/2014 8:39PM

    You are so creative and a good chef! Thanks for the recipe. I may make this with chick pea for the corn and tortillas for Gluten free flax wraps. Is it sounds more like burrito huh? Lol)))
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111BUTTERFLY111 3/22/2014 7:17PM

    Sounds great! Thanks for sharing! emoticon

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DARKCHILD 3/22/2014 6:29PM

    Now this is my kind of recipe!! Just a few simple items, I can make this!! emoticon

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SLLYONS51 3/22/2014 4:56PM

  emoticon Sounds really good. I will try it.

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DRAGON-CHICK 3/22/2014 3:59PM

    Sounds yummy! Thanks!

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CAROL494 3/22/2014 3:44PM

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Sauteed and Steamed Veggies along with Baked Sweet Potatoes and Butternut Squash

Monday, March 03, 2014

Sauteed and Steamed Veggies along with Baked Sweet Potatoes and Butternut Squash

Ĺ cup zucchini and summer squash
Ĺ cup red, green onion and leeks
Ĺ cup cabbage and bok choy
1 cup mushroom
1 cup eggplant
2 cups kale
1 can kidney beans
1 can green beans

First I sauteed the mushrooms and eggplant in one pan and the zucchini, summer squash, red, green onion, leeks, cabbage and bok choy in another pan and sauteed for around 5-10 minutes. Then I put the veggies in a container so I can use the pans again.

Then I added the kidney and green beans to one pan and the greens to the other pan. The greens are done when they are all wet and welted. The kidney and green beans donít need to be sauteed for long (long enough to taste good)

I donít like the kidney beans so I mashed them up and then added the greens with some extra spices.

While I was sauteing the veggies I was baking some sweet potatoes and butternut squash and steaming some broccoli and asparagus.

I add some tomato sauce to the veggies along with the spices. The tomato sauce gives yummy topping on the veggies.

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Note: I donít measure anything so everything is a guess.

I just use different spices I have and add to the sauteed veggies.

I used up a bunch of frozen veggies and fresh veggies that I had left over.

You can add any veggies, beans and grains that you want or have on hand.

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  Member Comments About This Blog Post:

EAGLEVALLEYDE 3/10/2014 2:45PM

    WOw. And I get all excited for my green smoothies. ;) emoticon

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GENRE009 3/8/2014 11:14AM

    You cooking makes my mouth water. emoticon
Did I tell you there is a kale alert! On Dr Oz he said, "that too much kale during the week enlarges your thyroid because it shuts it down. You need to counter balance this with sea weed for the iodine." eva

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111BUTTERFLY111 3/4/2014 4:49AM

    What a great combination! Thanks for sharing!!

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MICKEYH 3/3/2014 9:51PM

    Sound very nutrient and yummy! emoticon emoticon

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CUSH1932 3/3/2014 9:25PM

    This sounds wonderful.

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Warm Salad

Sunday, February 02, 2014

Warm Salad

1/4 cup red onion, bok choy and leeks
4 chopped up mushrooms
1 cup cabbage
1/2 teaspoon onion powder, Mrs. Dash
1/2 cup broccoli, cauliflower and eggplant
1-2 cups sliced kale and collards
1 cup cooked purple hull beans
1-2 tablespoons water
1 tablespoon fat-free or low-fat balsamic dressing (or balsamic vinegar)



I heated up my wok using just a little water (you donít need a lot of water and I think I used too much).

Then I just started adding all the veggies as I got them out and ready. I covered the wok as I added the veggies, to keep the steam in and I did this for around 3- 5 minutes.

Make sure to stir everything so all the veggies are covered with the water and add water as needed (just a little).

Season with some seasoning, stir in salad dressing just before serving.

Note: I donít measure anything so everything is a guess.

I just use different spices I have and add to the salad. And I would just use any salad dressing too.

  
  Member Comments About This Blog Post:

ROSALIEESTHER 2/11/2014 6:13PM

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COMPUCATHY 2/10/2014 9:05PM

    You are so creative! What fun! Thanks for sharing! Keep up the good work! Thanks for the encouragement! Spark on! emoticon emoticon

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MARTHROID 2/6/2014 1:35PM

    Ok, you've got fantastic recipes on your blog. I will sign up to read it. Thanks so much for all your encouragement and your hard work. It is appreciated!!!

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ELIZABETH5268 2/5/2014 11:37AM

    This looks very good!

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KIMPAINTS 2/3/2014 10:13PM

    Yummy emoticon emoticon

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GENRE009 2/2/2014 10:21PM

    still looks like I am eating at my house. We must have the same ideas. But are you vegetarian?

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SLIMMERJESSE 2/2/2014 7:34AM

    Will give this a try. Thanks.

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111BUTTERFLY111 2/2/2014 7:28AM

    YUM!!! Thanks for sharing!! This IS a keeper!

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DRAGON-CHICK 2/2/2014 6:54AM

    More warmth! YAY!!!!

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MICKEYH 2/2/2014 3:34AM

    It sounds delish. I like to make it. What are purple hull beans ? Where can you get it ? Is it in the can form? How small do you dice all the veggies? Thanks. emoticon emoticon

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Kamut, Beans and Veggie Soup

Friday, January 31, 2014

Kamut, Beans and Veggie Soup

1/2 bag speckled butter and purple hull beans (frozen)
1 cup kamut
1 cup broth
4-6 cups water
1/2 cup asparagus, white asparagus, yellow squash (frozen)
1/2 cup fennel, bok choy and swiss chard (frozen)
5 mushrooms, chopped
1/2 cup cauliflower and cabbage
1/2 diced eggplant and turnip
1/2 medium diced red onion
1/4 green onion
2 clove garlic
2T leek (frozen)
2-4 cups greens (I used kale and collard) (frozen)
1 can of salt free corn
1 can of salt free green beans
1 can of salt free diced tomatoes
1/2 teaspoon (or more) of onion powder, garlic powder, spike, Ms. Dash, paprika, pepper, cumin, ect

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First I soaked kamut over night in lots of water (then rinsed the next day)

In my electric pressure cooker, with the setting on sautť, I added red onion, green onion, leak and some water and sautťed them.

I put the beans, kamut and the first eleven veggies in the electric pressure cooker with a bunch of water that covered the veggies. I turn the Pressure Cooker on for 2 minutes and then allow the pressure to come down naturally (although I could released the pressure faster because they seemed very done)

Then I added all the can veggies, broth, greens, spices and stirred everything up. I turned the pressure cooker off but let the soup cook while the pressure cooker was still hot.

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Note: I donít measure anything so everything is a guess.

Youíre going to need lots of spices. I just take the different spices I have and add to the soup. (the soup did taste good before I added the spices and I was surprised)

I used up a bunch of frozen veggies and fresh veggies that I had left over.

You can add any veggies, beans and grains that you want or have on hand.

What is so great about the electric pressure cookerÖ..It cooks beans fast and that is just great.

Some info on Kamut:
chefinyou.com/2009/08/how-to-cook-ka
mut/



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  Member Comments About This Blog Post:

MICKEYH 1/31/2014 5:04PM

    emoticon thank you for sharing! emoticon

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MUDDER91 1/31/2014 9:52AM

    Sounds great!

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HAPPYSOUL91 1/31/2014 9:28AM

    You have great recipes

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111BUTTERFLY111 1/31/2014 9:17AM

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Black Bean Corn Soup

Sunday, January 26, 2014

Black Bean Corn Soup

1 cup black beans (frozen)
1 can of salt free corn
1 can of salt free green beans
1 can of salt free diced tomatoes
1 cup broth
4-6 cups water
1/2 medium diced onion
1/4 green onion
2T leek and shallot (frozen)
2 cups brown rice (frozen)
1/2 cup asparagus, white asparagus, yellow squash (frozen)
1/2 cup fennel, bok choy and swiss chard (frozen)
6 brussel sprouts cut into small pieces (frozen)
2-4 cups greens (I used collard) (frozen)
5 mushrooms, chopped
1 cup broccoli and cauliflower
1/2 diced eggplant
1/2 teaspoon (or more) of onion powder, garlic powder, spike, Ms. Dash, paprika, pepper, cumin, ect

With my stock pot I added onion, green onion, leak and shallot and some water and sauteed them.

Then I added all the frozen veggies (most were frozen), brown rice and black beans (already cooked and frozen), broccoli, cauliflower, broth, water and stirred everything up.

I let the soup cooked while I cup up the mushrooms and eggplant. I opened all the can veggies and added to the pot along with the mushrooms and eggplant.

I add the spices and the greens and stir and at this point the soup is done.


Note: I donít measure anything so everything is a guess.

Youíre going to need lots of spices. I just take the different spices I have and add to the soup.

I used up a bunch of frozen veggies and fresh veggies that I had left over. The bag of black beans keep falling out of the freezer and the container of brown rice kept getting in the way (so Iím using stuff up and some soup is made)

I also added some fresh veggies that I needed to use up.

You can add any veggies, beans and grains that you want or have on hand.

  
  Member Comments About This Blog Post:

STARRRY_EYED 3/11/2014 1:05AM

    I love black beans! This sounds amazing :).

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ELIZABETH5268 2/5/2014 11:38AM

    I am going to try this!

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KIMPAINTS 2/3/2014 10:20PM

    I love that you take the time to share with us Kim..You keep the spark glowing in so many of us!! What a Gal, thanks!! This soup looks yummy..I love love soup!!

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GENRE009 2/1/2014 11:11PM

    Boy this soup is like something I make at home. Everything and the kitchen sink. depending on my moods I even put pumpkin in, or kale, or seaweed. I think I have seen spike before, what is it usually used on? Fish? I don't usually use garlic powder or onion at the same time, because it still is the powdered form of salt, and I swell. a lot of vegetables have salt in them naturally. That Egyptian grain, is it organic, cause I just went to a holistic doctor, and he was trying to tell me that almost everyone should eliminate grain because the pesticides. I do the best I can, but I am not going to everything that is supposedly bad for me. I wouldn't be eating at all then. Nice soup though. I'll have to try it next time I make soup. eva

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MUDDER91 1/26/2014 9:50AM

    Sounds great!

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MICKEYH 1/26/2014 9:21AM

    Great idea for those left over veggies. emoticon

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ROSALIEESTHER 1/26/2014 8:23AM

    Sounds Deeelish and hearty. Thanks!

BTW Love your background photo of all those colorful fruits and veggies. emoticon

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DRAGON-CHICK 1/26/2014 7:37AM

    Ymmy! Thanks!

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111BUTTERFLY111 1/26/2014 7:28AM

    YUM! Thanks for sharing!

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7WORSHIPS 1/26/2014 6:26AM

  This recipe sounds like a winner!

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