Black Bean and Salsa Potato Skillet...

Last Tuesday was busy. I had just gotten home from the library with the kids, Hubby had just finished working out, and we were all hungry...like really hungry. My original plan for dinner was out the window....I had forgotten to do the prep work....so I had to improvise. I checked out our pantry and fridge and came up with the recipe below. It is super yummy, meatless (so it's frugal), and everyone liked it. Oh and it's ready in under 30 minutes...I love it when that happens :)

                                                     

Black Bean and Salsa Potato Skillet

1 can (15 oz) black beans
1/4 cup diced jalapeños
2 russet potatoes, washed and chopped (skin on)
1/2 yellow onion, diced
1/2 cup shredded carrots
1 12 oz. jar salsa
1 can (15 oz) corn, drained
1/4 cup chopped cilantro
seasoning salt
3 cups water

shredded cheddar cheese and sour cream for topping, if desired

Place potatoes, jalapenos, onion, carrots, seasoning salt, and water in a pan with a lid. Bring to a boil and simmer until potatoes are tender. If water runs out, add more to cook potatoes. Next add in corn, beans, salsa, and cilantro. Cook until heated through. Top with cheese and sour cream if desired. Enjoy!

XO Danielle

                        

Curried Lentil Soup

Hello Blissfully and Domestic readers.  I'm Libby and I'm happy to have this opportunity to guest post for Danielle.

Today, I'd like to share with you a quick and easy and super flavorful lentil soup recipe that's perfect for fall, but before I do that, let me properly introduce myself.  :-)

I'm Elisabeth, but pretty much everyone calls me by my nickname - Libby.  I blog at Artistic Expressions by Elisabeth.  Basically, I love so many different creative outlets that I can't choose just one.  My expressions may come in the form of crochet, photography, cooking, crafting, sewing, knitting, and DIY home projects.  Let's also throw in there that I change my hairstyles quite frequently - another expression!

Now, let's get started.  Shall we?

---

When I'm in a rush, the crock pot becomes my best friend.  I love the versatility of the meals that can be prepared in there and I love the smell that lingers throughout my home when something yummy is simmering away.

I found a recipe for Curried Lentil Soup that I'd love to share with you today.  This is a vegetarian dish.

Curried Lentil Soup 
from Better Homes and Gardens' 365 Vegetarian Meals
Ingredients:
1 pound of sweet potatoes (2-3), peeled and coarsely chopped
1 cup brown lentils, rinsed and drained
1 medium onion, chopped
1 medium jalapeño pepper, seeded and finely chopped
3 cloves of garlic, minced
3 14-oz cans of vegetable broth*
1 14.5 oz can of diced tomatoes, undrained (no-salt added)
1 tablespoon curry powder (I used Madras curry powder)
1 tsp. fresh ginger, grated
salt**

Directions:
In a 4-5 qt slow cooker, combine all ingredients.  Stir well.  Cover and cook on low for 8-10 hours or on high for 4-5 hours.  Voila!

* All the vegetable broths I've ever seen are loaded (I mean loaded) with sodium.  Yuck!  I like to use  Pacific Natural Foods Organic Low-Sodium vegetable broth (when it's on sale), but for this recipe I used unsalted vegetable stock.

** Because I used unsalted stock and no-salt added tomatoes, I had to add a little salt to the dish before the cooking time was up.  Honestly, I'd rather add my own.

This dish is flavorful with a little kick to it.  This has easily become a fall favorite.  I hope you enjoy!

Thank you again, Danielle, for allowing me to guest post on your blog.

Feel free to stop by or join My Blog, Facebook Page, Etsy, Pinterest, or my Website.

Buen Provecho,

 

Oh goodness I know what I am making next time I get Sweet Potatoes! This is perfect for Fall, when all you want to do is cozy up and eat something comforting. Thank you Libby for sharing this delicious recipe. I can't wait to make it!

XO Danielle

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Black Bean Chili

Most husbands surprise their wives with flowers. They come through the door with a sly smile on their face, kiss their wife, and present her with a fabulous bouquet of roses or daisies. My husband is not typical in anyway, especially when it comes to surprises and flowers. A few months ago he bought me an early Christmas gift. Hubbs came home with a pressure cooker. I know most of you gals may be jaw dropping right about now. Yes... my husband came home with a kitchen gadget and I was more than excited! We opened up that gadget and got to cooking right away.

Hubby said he knew it would make things easier for me in the kitchen. Gosh I love that thoughtful man!

Shhh...he doesn't want anyone to know. He wants his sweet side to stay on the down low:) He has too many brothers that will give him a hard time if they knew. 

 Pressure cookers are amazing! Beans cook faster, veggies are cook faster, pretty much everything is faster with a pressure cooker. I am so in love with it. That man knows me well I tell you.There is nothing I love more than something to cook with. It is my favorite!

Yesterday it was pretty rainy and chili, so I took out my loved pressure cooker and made us some chili. I have included both methods for you all to try out. It is super yummy and was approved by the boys in the house. They are my toughest critics:)

Black Bean Chili

 1 cup kidney beans*
1 cup black beans*
3 medium tomatoes - diced
1 can of tomato sauce (15 oz.)
1 can of water
1 chili seasoning packet
1/2 onion chopped
1 tbl nutritional yeast (optional)**
1 cup of cooked wheat berries***


Stove Top Method: Combine your tomato sauce, water, chili seasoning packet, and onion in your pot. Stir to combine. Add beans. Heat to a nice boil. Reduce heat and allow to simmer for 15 minutes. Serve with corn bread and enjoy!

Pressure Cooker Method: Place all ingredients in your pressure cooker. Stir well. Place the lid on your pressure cooker and cook on high. Once your valve begins to rock gently, start your timer. Cook chili for 5 minutes. Rapidly cool your chili. Serve with corn bread and enjoy!

* You can use canned beans, but I like to make them myself. It is SO.MUCH.CHEAPER and super easy! You can see how to cook dry beans in your crock-pot here and in a pressure cooker here. If you do use caned beans make sure you drain them.

I didn't have any beans already cooked in my fridge or freezer, so I had to cook mine in the pressure cooker first. I cooked 1 cup of kidney beans + 1 cup of black beans, with 5 cups of water, for 25 minutes. Allow them to cool down on their own. Then use them in this recipe.

** We use nutritional yeast as a substitute for cheese and sour cream in many recipes now. It's rich in B vitamins and taste yummy!. I buy ours in bulk from Winco or Whole Foods. Perfect for popcorn, veggies, and all your favorite recipes.

*** Wheat berries are wheat before it is ground. We cook it in our pressure cooker and then store it in the fridge. We eat it for breakfast with milk and fruit. I also add it to all sorts of recipes as an extra source of protein. It is a super grain!

Print Recipe HERE





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