Tasty Tuesday

           
                You don't have to live south of the boarder to make your own refried beans, and for the record, they aren't actually fried twice, not even once! Aside from the confusion on the name or the history behind them, refried beans, made right, are soooo good, and easy too! I use the crockpot to cook my beans for this dish, it's just easier.

Spicy Refried Beans

5.0 from 3 reviews

Print

Prep time: 5 mins

Cook time: 120 mins

Total time: 2 hours 5 mins

Serves: 10

Ingredients

• 2 1/2 cups of dry pinto beans
• 3 quarts of water
• 2 tbsp olive oil
• 1 cup onion, finely chopped
• 2 tbsp red pepper flakes
• 1 tbsp paprika
• 1 tsp cayenne pepper
• 1 cup water
• Salt
• Cheddar cheese

Directions

1. Rinse the dried beans in water making sure to get rid of any dirt that might be hanging out.
2. Add the beans to a large pot and cover with water. (Make sure there is about 4 inches of water above the dried beans – they will soak up a lot of water)
3. Cook the beans for 2 1/2 hours. Bring the water to a boil and the cover and reduce to a simmer.
4. Once the beans are cooked, drain the excess water and set aside.
5. In a large skillet add the olive oil over medium high heat. Saute the onions along with the red pepper flakes, paprika and cayenne pepper for about 5 minutes. Add in the drained beans and 1 cup of water. Using an immersion blender, lightly blend the beans until they have a consistency of mashed beans. Season with salt as needed.
6. Serve with shredded cheddar cheese.

      I use this recipe from What's Gaby Cooking because it's spicy but not too hot and just the right amount of flavor so the beans can be used in many dishes, and if you cook a bag of dry beans, you will get many meals!  Paired up with homemade flour tortillas, you have a true Mexican feast! Don't be shy, try your hand at making your own refried beans, make someone's day!! 

Happy Fading Summer

            I'm not a season snob, really I'm not, but I am ready for this summer to come to a close and make way for cooler days, bon fires, fall festivals, pumpkins and baking....lots of baking! This summer is fading some, the trees are getting lighter in color, the air isn't so thick and the sky a pretty blue. And petunias are replaced with mums!

          I respect each season for what it brings and savor the time I'm gifted within, but this summer has taxed my garden/harvest, my time spent outdoors and our electric bills, we need a break! Fall is full of promise and maybe that is why I long for it so? It's also a season of the senses: wood smoke in the air, musky leaves,  apple pies and pumpkin butter simmering. It's also time to celebrate home, our havens from the outside world. We decorate like a second Christmas and it brings us joy, a simple joy. I can not imagine living in a place where there were no seasonal change. Life is meant to be celebrated even in nature. Timing is everything and it's time to say farewell to summer...a happy fading summer!

Tasty Tuesday

               I hope it's not too early for you, but the fall baking season is in the air and on my mind!  So look away if your still stuck on summer, if you can! I've been dreaming of making this recipe ever since I found it on Pinterest, don't they have the best recipes ever found online! My oven will be all fired up once it cools down again, I'll be making this old fashioned apple slab first thing!

Apple Slab

crust

• 2 ½ cups King Arthur Perfect Pastry Blend
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons confectioners' sugar
• 2 tablespoons buttermilk powder
• ¼ cup vegetable shortening
• 10 tablespoons very cold unsalted butter
• 1 teaspoon vinegar, cider or white
• 6 to 10 tablespoons ice water

filling

• 1 cup Panko bread crumbs, or other coarse dry bread crumbs; or 1 cup coarsely crushed cornflakes
• 8 cups peeled, cored, and sliced Granny Smith or other tart, firm apples, about 6 large apples
• 2/3 cup cinnamon sugar

glaze

• 1 1/2 cups confectioners' sugar
• 1/3 cup boiled cider*
• small pinch of salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon milk or cream, optional, if necessary to thin the glaze
• *Substitute 1/3 cup honey, if desired; or 1/4 cup thawed 

    

         I'm drooling, how about you? This recipe and more can be found at King Arthur Flour, which I can't find here but I've used their recipes before with store brand flour even and they've come out just fine. I'm ready for some fall baking, and can't forget the comfort foods for cooler weather either, no wonder it's my favorite time of the year! 

        I'm sorry my attempt at linking us up failed, the only one who did add their link didn't work, so I will have to practice on that, and I'm open to any and all tips! And don't forget, you still have time to join us in my annual fall apron swap coming up in Sept., just scroll down to that post to read all about it and to get signed up! Happy baking! 

Winter Worries

          No, I'm not skipping seasons here, but with the hint of fall soon approaching, I am thinking ahead to winter some. Right on the heels of the pantry post, I'm making mental lists of items that need to be restocked before the fall baking begins, not to mention the crazy Christmas baking we all do! It's time to watch those sale ads closely and stock up on staples that can be kept in the freezer like flours, oats, and most powered supplies. Coffee has gone up almost a dollar for the brand/kind we use so I'm trying the cheaper stuff and am very satisfied with Cains coffee, we usually drink Folgers Half Caff, easy on my tummy but so far Cains is a happy substitute! Sugar is high also, and thank goodness I don't use a whole lot of it but I still cringe when I have to buy it. No fake stuff for me, I don't trust it and will take my chances with the real, right from the cane sweetness!
     Heating bills are a major concern, with winter being the longest season here, it's always a worry. If you burn wood, and I envy you if you go, start cutting it now and every chance you get so you keep a steady supply of green and seasoned wood. I sure do miss having wood heat, and one day, I will figure out a way to have it! lol We heat with propane, and I'm afraid to see what the price is now, it will only go up!
     Being prepared starts now, so make those lists of supplies that you will need to get through the up coming months and with each grocery shopping trip, pick something up for the pantry that can be crossed off these lists, stock up on paper products whenever on sale, canned goods too. Remember that ice storm that came out of no where last winter, use that thought to inspire you to start thinking ahead now! Make room in the pantry and pass me some popcorn, can't forget the popcorn!

The Pantry Pot

           My house lacks two things from being nearly perfect, a fireplace and a pantry! I'm in love with the one in the photo, and if I had the room, I'd have one just like it! But since I don't, I try to make do. What I do have room for and everyone does, is a pantry pot! I'm sharing my article on this subject again, because what is old can be new to some and well, I've been adding to mine and thought it was a good time to share this one more time!

The Pantry Pot

    Every pantry should have one, the greens jar, herb pot or what I often refer to as the pantry pot. The much used container full of savory herbs, wild greens and cast away tops from the garden or plucked wild from safe byways or fields, just waiting to do their duty to flavor winter soups and stews. I usually start my herb pot in early spring as the first sprouts of dandelion, chickweed; chives and garlic are forcing their way to the world. Most kitchen gardens have an herb bed near by where the favorites are grown and added to the pot: basil, oregano, sage, dill, mint, rosemary, and thyme just to name a few. Any herb can be used to spike the pot or you can make several combinations for different uses. Some have a pizza pot, soup pot, an Italian pot, canning pot, and so on. The possibilities are endless and fun to explore and taste.
    Fresh herbs are the best additives to any dish, but for winter time use, dried herbs are a close second choice and so easy to do yourself. I simply hang mine upside down in the dark pantry, you can also dry them in your oven without heating up the kitchen, if you have a pilot light, just single layer them on a cookie sheet and place in oven. This method may take several days but is easy. Another way is to take that single layer on cookie sheets and place outside in a sunny spot. You may want to cover with cheesecloth if the bugs find them, but usually they won’t mess with herbs. This way only takes several hours on a hot day.
You can use any glass or ceramic jar, pot or container with lid. I don’t like to use plastic, I’m just not a fan of that material, but you can make do if that is all you have handy. You can start anytime, but spring is best for more variety, but since you will be constantly adding to it, a good size container is best. Your choices are up to you, but a few good standbys are: basil, oregano, sage, onion tops, celery tops, garlic greens, leek greens, and chives. A more seasoned pot may contain some wild greens and native plants: dandelion, chickweed, burdock, chicory, yellow dock, day lily, mint, mushrooms and pokeweed, just some wild ideas to sample. The native plants have so much to offer in ways of flavor and vitamin content, but learn to identify your local plants and always harvest at the right time, take pokeweed for example, this plant is best taken in spring when the shoots are young.
      Once your pot is ready to fill, make sure your dry herbs are truly dry. Many times not all the moisture content has escaped, causing the whole pot to become moldy, forcing you to throw it out and start over. Fill your pot as you go, and gently shaking to mix the greens. Use as needed and enjoy often. In the middle of winter the best soups are made from adding a pinch from the pot! So, start your own pantry pot now, you still have time to savor this simple way of tasting summer all winter long!

Tasty Tuesday

         
                I've always loved English Muffins and have been eating them daily for breakfast all summer, not only are they healthy (compared to other things I could be eating) but they are even better made into a slicing loaf bread! I use this easy recipe from Better Homes & Gardens (along with the photo) but I use half whole wheat flour for extra fiber. A couple of slices of this bread, toasted with butter and jam, fills you up fast!

 English Muffin Bread

Cornmeal
6 c. all purpose flour
2 pkgs. dry yeast
1/4 t. baking soda
2 c. milk
1/2 c. water
1 Tb. sugar
1 tsp. salt

Grease two loaf pans, lightly sprinkle with cornmeal to coat bottoms and sides. Set aside. In a large mixing bowl combine 3 c. of the flour, yeast, and baking soda, set aside. In med. saucepan heat milk, water, sugar and salt till warm. Use a wooden spoon and stir milk mixture into flour mixture, add remaining flour.  Divide dough in half, place in prepared pans, sprinkle with cornmeal.  Cover and let rise in a warm place till doubled in size, about 45-60 min. Bake in a 400 oven for about 25-30 min. till golden brown. Cool. 
Now, onto something fun and new here! I'm trying to link us up so we can share recipes here for Tasty Tuesdays, so if you'd like to share a recipe this week, just step down to the linky widget and follow suit! Whatcha got cooking CP peeps? 

Apron Swapper's Reunite!

              I can't wait any longer! The weather has cooled off, mums are for sale and I'm recharged by the hope that fall is near.  So, since it's the middle of August today, I think it's fair to say, it's time to begin my annual fall apron swap! This was a huge hit last year, so I've made it a annual event here at CP. And it's one of my favorite themed apron swaps, next to Christmas.

          So, here goes........if you'd like to join in please leave me a comment on this post only with your email addy so I can get ahold of you with your swap partner. This is a one on one swap, meaning you will have one partner to sew for and swap with.  Each of us will hand make a fall themed apron, since Halloween falls in autumn and if you'd prefer a Halloween apron, you must let me know so I can pair you up with someone who prefers Halloween too. But note, that if there is not enough, you will get a fall apron.  I'm not into Halloween anymore since all the kids are grown and gone, so it's all about fall for me but I know alot of you might prefer Halloween. I aim to please!

         Sign ups begin now and will end on Sept. 1 with the shipping date being Sept. 15th so we have plenty of time to wear them all during my favorite season! Tuck-ins are a must also, I'll let you determine just how much but at least a couple of fall goodies tucked in with your apron will greatly be appreciated by the new owner! Rev up those sewing machines girls, pick out your patterns and get sewing!

Tasty Tuesday

              I like bacon as much as the next person, but I just don't get the obsession over it? This tasty pork product is in everything, and I mean everything: soap, jam, toothpaste, cookies, candy, even brownies! I must admit, after finding this recipe, I may have to try this one, they look good don't they? I wonder if they could pass as breakfast food?

BACON BROWNIES

adapted from this recipe by Fine Cooking

 

4 oz unsweetened chocolate

4 oz (8 tablespoons) butter

vegetable shortening or more butter for greasing the pan

1 1/2 cup sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

2 large eggs

4 1/2 oz flour (about 1 cup)

2 tablespoons natural cocoa (not Dutch-processed)

6 strips bacon

Preheat the oven to 350 degrees (F).

Prepare an 8" x 8" or 9" x 9" metal pan (I prefer 9" x 9" because I like my brownies nice and thin) as follows.  First measure out a length of parchment paper whose width matches that of the pan and whose length is roughly twice the width.  You're going to make a parchment sling for your brownies.  Once the parchment is measured, grease the pan with vegetable shortening, lay in the parchment making sure some of it is hanging out either side of the pan, then grease the parchment paper.

Heat a large skillet over medium high heat.  When the pan is hot, carefully lay in the bacon strips and cook on each side until just slightly less done that you'd normally want them for eating (assuming you're like me and you like your bacon extra crispy).  When the bacon is sufficiently cooked, transfer it to a paper towel lined plate to drain a bit.

Coarsely chop chocolate and butter and place in a microwave safe dish.  Carefully microwave for approximately 1 minute (depending on the power of your microwave) stopping every 15-20 seconds to give the mixture a good stir.  It's perfectly acceptable, and probably even preferred, to melt the chocolate and butter via a double boiler type method, but I was going for expediency when I made these.

Let the chocolate-butter mixture cool slightly then whisk in the sugar, salt, and vanilla.

Once that is suitably mixed, add the eggs one at a time, combining thoroughly after each addition.

Sift the flour and cocoa into the bowl, taking care to remove or thoroughly break up any lumps.  Stir to combine.

With a rubber spatula, carefully place half the brownie mixture into your prepared pan, taking care to level it and smooth it out to the edges. Lay the bacon strips on top of that, mashing them a bit into the brownie batter. Then top it with the remaining batter, again taking care to get it leveled out and to get the bacon completely covered.

(I gilded the lily a bit by sprinkling some smoked salt on top of the brownies, but I assure you, they're just as delicious without it.  The bacon provides plenty of its own salt and smokiness, which is why smoked salt is not in the ingredient list).

Bake the brownies for roughly 30-40 minutes. They're finished when a paring knife inserted in the middle comes out free of anything but brownie crumbs.

Let the brownies cool in their pan for a few minutes, then use your parchment paper sling to carefully transfer them to a cutting board. Allow them to cool a bit more before attempting to cut them - it'll be easier, and in my opinion at least, they'll taste better.

         When it comes to bacon, I'm a big fan of the microwave kind, no mess, less fat and comes out crispy every time, so when I make these, and I will, I'll be using my favorite microwave bacon. I'm almost anxious to try these, what do you think? Pass the bacon please!

Homemade Clothes Soap

           
             Everyone is making their own laundry soap these days, including me who has already shared one recipe but I must share this better one today, it's for dry laundry soap, which is easier to store than all those jugs of the liquid batch I made as a first timer.  I'm sharing because I LOVE this soap, it smells AMAZING! I've given samples away to all the kids who can't get over how nice it smells! And it works GREAT!! Even works on my husband's dirty work clothes, he's a welder and often comes home grimy, so I'm happy and I'm saving money!!

Homemade Laundry Soap

1 bar Fels Naptha soap
1 c. Washing soda
1 c. Borax
Grate bar soap then run it through the food processor to get it fine. Mix all ingredients in big bowl really well, store in pretty jar. Use 1 Tbsp. per load.

     The original recipe comes from Tip Junkie along with the photo but I broke it down to a small batch, if you'd like their big batch recipe, look it up there. With everything going up in price, it only makes sense to find ways to make some of these products at home, and there are tons of info. out there to do so! Tip Junkie is a good place to start! I'm off to do some laundry! lol

Tasty Tuesday & Book Winner

           I'm running out of ways to say just how hot it is, this is getting old! And it's going to get even hotter this week with 6 days of triple digit heat, so any way to keep cool is a must! I've found a neat idea that not only will cool you off but give those bored kiddo's something fun to do and eat! Home made ice cream in a bag!

Homemade Ice Cream in a Bag

1/2 c. half and half
1 T. sugar
1/4 t. vanilla
1 small ziploc bag ( sandwich size)
I gal. ziploc bag
3 c. crushed ice
1/3 c. rock salt
Put first 3 ingredients in the small ziploc bag, seal tightly. Put ice and rock salt in the big ziploc bag, then place the small bag in the big bag and seal. Squeeze bag till the cream mixture thickens, about 10-15 min. Remove from big bag, unseal and eat with spoon, no need to dirty a bowl!

     This recipe makes a yummy vanilla ice cream, but to make a chocolate bag, just add some chocolate syrup to the mix, to taste but not too much.  How easy was that! A cool treat anytime!

   Now, onto our TT book winner, Kim from Home is Where the Heart Is! Congrats Kim, your number came up at Random.org so send me your mailing info. so I can get the book to you! Kim has a lovely blog and for dinner that Tuesday night, she shared that they had raviolis with tomato sauce and fresh green beans from the garden! Sounds pretty tasty to me!! Thanks to everyone who made me hungry reading your menu's, that was fun! Keep cool everyone, make some ice cream in a bag soon!