Cosmo Hippie Chef Burrito

21 Monday Mar 2011

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So I made a fresh batch of refried beans (posted Nov. 8 2010) for burritos tonight for dinner and maybe one during the week. We are still experiencing cold weather but transitioning into spring. What’s a Cosmo hippie chef to do? On the cold nights we’ll eat the burritos, and on the warmer nights I’ll make something lighter. This is just a blue print of the burrito we made but feel free to use the beans you make any way you like. Enjoy!

-Cosmo Hippie Chef Burrito-

Refried Pinto Beans with Green Chilies (posted Nov. 8 2010)
Cooked forbidden rice (this rice is black but turns purple when cooked! High in nutrients!)
Chopped fresh baby spinach, chopped
Chopped fresh cilantro, chopped
Fresh avocado
Grated local Beehive cheese
Sprouted tortillas
Tofu sour cream (I’ll post this recipe)
*optional- enchilada sauce (homemade, from the store or your favorite Mexican restaurant)

What’s for Lunch? Lentil Stew

15 Monday Nov 2010

Posted by cosmohippiechef in beans, soup, vegan

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beans, soup, vegan, vegetables

When it comes to making lunch I start by taking inventory of my kitchen. I always have lentils in my pantry as well as most the vegetables that are in this soup, carrots, celery, onions, garlic and potatoes. I also try to find a recipe that can be made in a big batch and can be portioned out for the entire week, this Lentil Stew is perfect! One thing I love about the fall and winter is being able to make big pots of soup, remember to make extra and freeze it for later. This recipe comes from one of my favorite cookbooks ‘The Kind Diet’ by Alicia Silverstone.

-Lentil Stew- Makes 6 servings

1/2 t. garlic powder

1/2 t. paprika

1/2 t. sea salt

1/4 t. ground cumin

1/4 t. dried oregano

1/2 t. dried basil

2 T. olive oil

2 garlic cloves, minced

2 lrg onions, diced

2 celery stalks, diced

1 carrot, diced

1 potato, cut into chunks

1/4 c. shoyu (soy sauce, I used liquid amino’s)

5 c. vegetable broth (I used my own homemade broth)

3 tomatoes, cored and cut into chunks

1 1/2 c. brown lentils

1. Combine the garlic powder, paprika, salt, cumin, oregano, and basil in a small bowl. Heat the oil in a large soup pot (you’ll be adding a lot of liquid later, so make sure it’s a big pot) over medium heat, and add garlic, onion, celery, carrot, and potato. Stir in half the spice mixture and the shoyu. Cook, stirring frequently for 7-10 minutes or until the onions are tender.

2. Add 5 cups of water (I only added 2 c), the broth, tomatoes and lentils. (I soaked my lentils overnight, drain and then add to soup) Bring to a boil over high heat, then reduce the heat and simmer with the lid askew for 30 minutes. Add the remaining spice mixture, and cook for 20 minutes longer or until the lentils are soft. Serve warm or portion out into containers for lunch. ENJOY!

Health Benefits of Beans/Legumes

08 Monday Nov 2010

Posted by cosmohippiechef in beans

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beans

Legumes offer a huge bang for your bite. Their benefits make them a highly sought after non animal source of protein as well as an excellent source of complex carbohydrates and fiber.

– A few benefits –
1. They are a rich source of cholesterol-lowering fiber. The high fiber content helps prevent blood sugar levels from rising to rapidly after a meal, making them an especially good choice for individuals with diabetes, insulin resistance, or hypoglycemia.
2. They have a significant amount of antioxidants, folic acid, vitamin B6, and magnesium.
3. Red kidney beans are rated the highest, just ahead of blueberries.
4. Beans are also protective against cancer. Researchers found that beans significantly reduced frequency of breast cancer in the woman who had a higher intake of common beans or lentils. Eating beans or lentils two or more times per week was associated with a 24 percent reduced risk of breast cancer according to a study by the Nurses’ Health Study II.

– How to eat-
1. Make a three bean salad
2. Make into a dip for veggies
3. Make bean and rice burritos like me!
4. Add to soups and salads

Pinto Beans- Cosmo Hippie Chef Alert!

08 Monday Nov 2010

Posted by cosmohippiechef in beans

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beans, mexican

I wanted to make something yummy and fun on Saturday for the U of U vs. TCU game, it was a beautiful fall day and I had the time to put in the extra effort it takes to make homemade beans. I have been trying hard to make homemade beans a habit in my kitchen. It takes a little extra planning but the bonus is bulk beans are cheaper than the canned ones, and when you make your own there is always extra so you can freeze them for later use, AWESOME.
Well, my efforts were a huge success my husband and his buddy Charlie loved them, we made bean and wild rice burritos for the game. A few toppings like guacamole, greens, tomato’s, onions, sour cream and salsa and you have the best Mexican in town! And now we have extras for another dinner this week. I hope you’ll try them.

-Refried Pinto Beans with Chiles- Serves 6 (This recipe comes from of my favorite cookbooks ‘Clean Food’ by Terry Walters)

3 garlic cloves
1 onion, diced
2 T. grapeseed oil
4 c. cooked pinto beans
2- 4oz cans chopped green chiles (I only used one)
1 t. chili powder
1 t. cumin
1/2 t. sea salt
2 T. lime juice

1. In a saute pan or Dutch oven over medium heat, saute garlic and onion in oil until soft (about 3 min). Add beans and remaining ingredients and saute another 3-4 min. With the back of the spoon smash the beans to your desired consistency. Remove from heat and serve.
* okay little side note: I made my pinto beans fresh before I made this recipe so I reserved 1c. of the bean cooking liquid. I added this and 1/2c. water to the beans along with 2 T. olive oil and use my hand held blender and blended until smooth. I like my beans more on the creamy side.

– Legumes, Beans – Basic Cooking Instructions
1 c. dried beans of choice (yields 2 1/4c. cooked beans)
water
Thumb-size piece kombu (Sea vegetable that is used to infuse foods with highly alkalizing minerals, iodine and iron. Also known for it’s ability to tenderize legumes and reduce their gaseous properties.)
Pinch of salt

1. Sort through dry legumes and remove any dirt chunks and pebbles.
2. Place legumes in pot with 3 c. water and soak overnight.
3. Drain, rinse, and return to pot with 3 c. fresh water.
4. Cover pot, bring to boil, skim off foam and reduce heat and simmer. Add kombu and salt.
5. Cover and cook until beans are tender (anywhere from 50 min- just over an hour). Test by removing a bean and squeeze between fingers.
6. Drain remaining liquid and store cooked legumes in a airtight container in the refrigerator or freezer.

White Bean Salad- Farmers Market Inspired

15 Sunday Aug 2010

Posted by cosmohippiechef in appetizer, beans, salad

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beans, gluten free, vegan

So sometimes I need a quick fresh dish that I can whip up in minutes after work. It’s usually late so it needs to be healthy and light, this white bean salad is a great choice. You can serve it with a large green salad or with a side of wild salmon or free range chicken. It would also be great for a picnic because it won’t go bad in the heat.

-White Bean salad- Serves 2
1 can organic great northern beans, drained and rinsed
1/4 c. onion, chopped- FM
2 cloves garlic, minced- FM
1/2 pint small tomatoes, cut in half- FM
1/2 cucumber, peeled and diced – FM
handful basil, torn into salad- FM
handful parsley, torn into salad- FM
2 T. olive oil, 2 T. red wine vinegar
salt and pepper
1. Toss all the ingredients in a large bowl and dress with olive oil, vinegar and salt and pepper.
2. Serve as soon as possible either alone or as a side.

Remember that you can change up the proportions and make this dish your own, I guarantee I wasn’t the first to think this up. I am however going to double this and pack it for my lunch this week, and for Billy I’m going to use garbanzo beans for his lunch version of this dish. ENJOY!