It Inspired Me

This is a very versatile recipe. Try adding chicken or sausage. Try using whatever vegetables you have on hand. It's a good refrigerator clean out recipe. 1 medium zucchini 1 medium summer squash 1 medium red bell pepper 1 medium yellow bell pepper 1 lb fresh asparagus 1 red onion, chopped 3 tablespoons extra virgin olive oil 1 teaspoon salt 1⁄2 teaspoon black pepper Preheat oven to 450 degrees.  Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces.  Put all vegetables in a large roasting pan, and toss with the oil, salt and black pepper. Spread in a single layer.  Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.

1 pound dried pinto beans, rinsed 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®) 1/2 pound bacon, cut into 1/2-inch pieces 1 yellow onion, choppe 1 tablespoon chili powder, or to taste 1 tablespoon ground cumin, or to taste 1 1/2 teaspoons garlic powder, or to taste 1/2 bunch fresh cilantro, chopped salt to taste Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight. (I always skip this part.) Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours. Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

1sweet potato, cooked 1 can garbanzo beans 4 T olive oil 1/2 t cumin 1/2 t chili powder 1/2 t coriander Mix all in food processor. Serve with veggies or pita.

Prep time 15 mins Cook time 30 mins Total time 45 mins Serves: 4-6 Ingredients 4 medium-sized sweet potatoes, peeled and cut into bite-sized pieces 1 large sweet onion, chopped into similarly sized pieces as potatoes 2-3 tablespoons olive oil 1 heaping tablespoon chopped fresh rosemary, or 1 tsp dried Kosher salt Freshly ground black pepper Preheat oven to 400 degrees. Combine potatoes and onion in a bowl. Add olive oil and toss to coat evenly. Sprinkle rosemary, salt and pepper on potato mixture and stir to combine. Pour potato mixture on a cookie sheet and roast in the oven for 25-30 minutes, flipping potatoes and onions halfway through. Depending on the size of your potato and onion pieces, they may cook faster or slower. Keep an eye on them so they don't burn. Remove from oven and season to taste with additional salt and pepper.

Prep Time: 5 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 4 Print Recipe Ingredients 1 bunch Asparagus 4 Tablespoons (up To 5 Tablespoons) Olive Oil Kosher Salt To Taste Freshly Ground Black Pepper, To Taste Preparation Instructions Preheat oven to 425 degrees. After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so. Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven. Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper. Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still h...

Prep Time: 10 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 16 Print Recipe Ingredients 3 pounds Brussels Sprouts 1/2 cup Olive Oil Salt And Pepper 1 cup Balsamic Vinegar 1/2 cup Sugar 1 cup Dried Cranberries Preparation Instructions Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown. Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Yield: 4 servings Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Ingredients: 2 large sweet potatoes, peeled and cut into 1 inch cubes 2 tablespoons honey 2 tablespoons olive oil 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon pepper Directions: Preheat oven to 375 degrees. In a large bowl, combine the honey, olive oil, cinnamon, salt, and pepper. Add the sweet potatoes and toss to coat. Dump potatoes onto a large rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through cooking.

Simple and sweet carrots.  I was doubtful that they would cook as the instructions state but it really did work.  I would make a bigger ratio of carrots to the seasoning though. 2 tablespoons unsalted butter 1 (16-ounce) bag Grimmway Farms Baby Carrots 2 tablespoons honey 2 tablespoons brown sugar, packed 2 teaspoons fresh dill 2 teaspoons fresh thyme leaves Melt butter in a large skillet over medium heat. Add carrots, honey,brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.* Serve immediately.

After making my big pot of beans, I had to figure out what to use them for. I mean, a person can really only eat so many bean tacos. So, off to google I went to search for recipes using black beans. I came upon this black bean burger recipe. I have always been a fan of veggie burgers so figured, why not give it a try. I used my own black beans that I made two days prior and already seasoned with garlic, cumin, onion, salt and pepper so did not add more seasoning to the burgers.  Instead of bread crumbs, I used panko crumbs, as that's all I had.  I took the beans, bread crumbs, egg and pepper and threw it into the food processor.  Then, I poured out the pureed mixture into a bowl and added more black beans to add a bit of texture.  I baked them for way longer than the recipe stated.  They turned out good.  I will for sure be making these again.  Also, what a cheap dinner!! 1 (16 ounce) can black beans, drained and rinsed 1/2 green bell pepper, cut...

This is a Pioneer Woman recipe.  I have not found one of her recipes that I do not like.  This one falls in the same line.  I was looking to make some refried beans but have no chili powder in the house.  This really limits things.  I ran into this Beans and Cornbread recipe.  With P-nut still being restricted with what she can eat, I skipped the cornbread and made white rice instead.  I did not use a full 2 tsp of pepper, again to keep things bland.  Instead of the pepper, I used about one tsp cumin.  I really like how these turned out.  I plan to take some of the leftovers and puree them with a bit more water, then serve with chicken tacos.  My mouth is watering just thinking about it. 4 cups Pinto Beans 1 teaspoon Salt 2 teaspoons Ground Black Pepper Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water ...

This is a very good and can be spicy chili, spice that you control of course.  It is made to be vegetarian but I have made it with ground meat as well and have been happy with the results.  You can also take liberty with the type of beans you use.  I usually omit mushrooms as well, not sure why.  I hope you enjoy it as much as I have and continue to.    1 1/2 cup(s) canned black beans 1 1/2 cup(s) cooked kidney beans 4 cup(s) canned tomatoes 1 cup(s) green pepper(s) 1 cup(s) uncooked onion(s) 1 cup(s) fresh mushroom(s) 1 cup(s) cooked frozen corn kernels 1 tsp olive oil 1 tsp ground cumin 1 tsp garlic powder 1/4 tsp cayenne pepper 1/2 tsp ground allspice 1 clove(s) (medium) garlic clove(s), crushed, or more to taste 3 tsp chili powder 1 cup(s) cooked green beans, chopped 1 tsp Green & Black's Organic Cocoa Powder Rinse and drain beans. Set aside. In large pot, saute ...