Baranoff's Bacony Beertastic Beans



Who better to have for a lunch bud than someone who loves the same food?


I made these for a potluck at work-they were a snap to make and a huge hit. The theme was a Spring picnic and they were a great compliment to the fried chicken!

8 slices uncooked bacon, cut into small pieces
1 cup chopped onion (about 1 large)
1 cup barbecue sauce (he likes Sweet Baby Ray's Hickory and Brown sugar, why mess with greatness? )
1 12 oz bottle/can of beer
1/4 cup packed brown sugar
2 cans (15 oz each) black beans, drained, rinsed
2 cans (15 oz each) pinto beans, drained
1 can (19 oz) cannellini beans, drained

1. In 10-inch skillet, cook bacon and onion over medium heat 7 to 10 minutes, stirring occasionally, until bacon reaches desired doneness and drain fat.
2. Place bacon mixture and remaining ingredients in slow cooker; mix well.
3. Cover and cook on Low heat setting 4 to 6 hours.

WHY IS THIS GOOD FOR YOU?
Well healthy protein and fiber from the beans of course.

All About Avocado

When my son was a baby I made all of his food, and found that a little baby "guacamole" was the trick to getting him to sleep through the night (unfortunately I didn't realize that until he was about 5 months old). After that, I started to make guacamole for the rest of us because it was so easy!

BABY GUACAMOLE
Take a half of a small, ripe avocado and put into a food mill or mini food processor. Add about an ounce of milk or formula, and puree until its a smooth paste. Keep adding liquid until its the right texture for your little one.

HOW DO YOU KEEP THE OTHER HALF OF THE AVOCADO FRESH??
* Leave the pit in the half of the avocado that you do not want to use.
* Take the empty rind from the used half of the avocado, and put it over the full half. Wrap tightly in plastic wrap as air-tight as possibly and covering as much as you can.
* You may need to slice off a thin layer when you use the other half, but sometimes it stays perfectly green for a day or two.

GROWN UP GUACAMOLE
2 ripe avocados
1 garlic clove
1 plum tomato
1/4 c fresh cilantro leaves OR 1 tsp cilantro paste (in a tube in the herb section) OR 1/2 tsp dried coriander
zest from 1 lime and 1 lemon, plus juice
dash of salt, black and red peppers

Zest the green part from the lime and lemon, avoiding the white pith. Zap the lime in the microwave for 15 seconds and roll it on the counter or cutting board a few times (this lets all the  juice come out).
Combine all the ingredients until smooth in a food processor or medium bowl with an immersion blender.

HOW DO I KEEP LEFTOVER GUACAMOLE FROM GOING ICKY BROWN???
Its important to keep guacamole stored in an airtight place once you cut it open. For easy an sandwich spread, snacking or lunches, I like to take snack bags and put about a 1/4 c into each bag. Then flatten the bag, and push out all the air as you zip. I have kept the green goodness looking great for as long as 3 days this way (just make sure there is NO air left behind). When you are ready to eat, you can take scissors and cut a small corner of the bag off making a hole about the size of a pencil, and then squeeze it out. If you are leaving it in a bowl, leave the bits in the guac and lay saran wrap over the surface of the guac.

Have you ever put guacamole on your bagel? MMMMMMMMMMMMMMmmmmmmmmmmmmmm
WHY IS SOMETHING SO FATTENING GOOD FOR ME???

Avocados have been said to...
* Lower cholesterol levels
* Include necessary minerals like potassium, calcium, vitamin C and K, folic acid, copper, sodium and dietary fibers

* Contain healthy fats that keep you full (monounsaturated).

Tia Panciotti's 4th Grade Southwest Project: "Texas" chili

Over a year before we moved to Texas, Tia was assigned the task of finding a "Texas" chili recipe and making it at home for a project her 4th grade class. We had no idea what made it Texas, or what the difference was from regular chili,  but we have used it every time we have made chili since. ACTUALLY ... this was the last recipe we made before my handwritten cookbook disappeared last January....

Cooking spray
2 c chopped onions
1 c celery
3 garlic cloves
1 lb ground beef, turkey, chicken or thinly sliced chicken breast
2 c tomatoes (diced,  or use whole and mash them with a wooden spoon once added)
2 c tomato sauce
1 can kidney beans
1 can black beans
2 TBSP agave  nectar or sugar
3 bay leaves
3 whole allspice
1 TBSP chili powder
1 tsp oregano
1/2 tsp black pepper
1/2 tsp cumin
1/4 ground red pepper

Spray a skillet with non-stick cooking spray and cook onions and celery until soft. Put in a stock pot or crock pot. Respray the skillet and brown the meat. Add meat and remaining ingredients to the pot.

Cook on low setting in the crock pot for 5 hours, or low heat in the stock pot for 3 hours.

This is great with oven baked tortilla chips!
WHY IS THIS GOOD FOR ME?
* Veggies are meat are browned with cooking spray instead of oil
* The beans are full of healthy protein and fiber
* There is no added salt

Kristine Jones' Congo Squares

2 3/4 cup white flour

2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening
1 pound bag brown sugar
3 eggs
1 (12oz) bag chocolate chips

1. Preheat oven to 350 degrees and grease a 9x13 baking pan with cooking spray.
2. Melt shortening and add brown sugar. Mix well.
3. Add in eggs one at a time and beat well.
4. Mix in dry ingredients until everything is combined. Add in chocolate chips.
5. Pour into baking pan. Bake for 25-30 minutes until a toothpick inserted in center comes out clean.

My friend Kristine, her son Danny, and my Tia

 

Quick, Cheap or Easy Black Bean Soup

28 oz canned black beans, drained/rinsed
1 14.5 oz can of diced tomatoes
4 cups of water/stock (ham stock is my fave)
1 cup minced celery
2 cup minced onion
3 carrot, peeled and shredded
1 finely chopped jalapeno
2 cloves minced garlic
1 small bag frozen corn
1 TBSP cumin
1 TBSP coriander
Black pepper to taste
Red Pepper Flakes to taste

QUICK
In a large non stick saucepan, combine three fourths of the black beans, one half of the tomatoes and the water and bring to a simmer over medium heat. With an immersion blender, puree until mostly smooth. (or use a regular blender with a towel over lid to prevent steam burns. Hold lid down tightly and be careful when opening)

Add the remaining black beans, tomatoes, and the rest of the ingredients above.  Cover the pot, leaving the lid slightly ajar for steam to escape. Reduce the heat to low. Simmer for 30 minutes or until the vegetables are tender and adjust spices as needed.

EASY
Throw everything but tomatoes and corn in the crock pot, cook 8 hours on low. Take half the soup out, and either blend in blender, or use an immersion blender to smooth half. Add tomatoes and corn and increase to high setting and cook an additional 30 minutes.  Adjust spices as needed

CHEAP
Substitute 2 cups dried black beans for canned beans, 2 TBSP of tomato paste for the diced tomatoes, and a dried chili pepper (which ever is your preferred heat level, I do mild red chilies for the fam and add hot sauce to my bowl) for the jalapeno. As the beans are not as salty when you use dried, you may need to add a pinch of salt

Rinse the beans well and place in the bottom of your slow cooker. Add at least 4 cups of cold water and let sit overnight. Drain and rinse beans, and all all but the tomato and corn. Cook on high for 8-10 hours, and remove 2 cups of the bean mixture pouring as much broth as possible back into the soup. Make sure your rehydrated chili pepper is in the pot so it gets broken up. Puree remaining soup with an immersion blender and add back reserved beans, tomatoes, and corn. Cook another 30 minutes and adjust spices as needed.

Makes about 10 servings. This is great with oven baked tortilla chips!


WHY IS THIS GOOD FOR YOU?
* Beans are full of healthy fiber and protein.
* No added salt and to reduce even further you can use low sodium tomatoes
* Per Serving (canned beans) 102 calories, 1g fat, 7g protein, 24g carbs, 7g fiber, 489 mg sodium.