Low cholesterol, low sodium sauerbraten….can it be done? It was a challenge I was prepared to tackle, especially since we haven’t had our German comfort food fix in over two years. My husband bought a nice lean piece of bottom round roast and a tub of fat-free sour cream and asked, “Can you try it?”
I dug out our family Thanksgiving turkey recipe and thought I would share my tips for cooking a moist, delicious turkey. The secret? Start with a great bird and use my secret basting method for a delicious turkey.
This black bean burrito recipe is packed with heart-healthy fiber, delicious vegetables, and taste that can’t be beat! You can make it a vegan lunch or dinner entree by eliminating the egg and butter. The entire meal is a little over 600 calories and will keep you full for several hours.
Black Bean Burrito Recipe
I came up with this black bean burrito recipe out of necessity. First, I had cans of black beans in the pantry purchased on sale. I know that black beans are healthy for you, but what to do with them other than three-bean salad?
Next, I needed a lunch that kept me under my 200 grams of carbohydrates per day goal and under the total of 1700 calories I am trying to maintain. This meal fit the bill. At 14 grams of fiber, 19 grams of protein, and 54 grams of carbs, it is perfect for a filling meal.
A word about the fat content: the fat content is high because of the egg, butter, and avocado. I believe that fat is good for you. I know that it slows down the digestion and absorption of carbohydrates, which helps maintain steadier blood sugar. I find it also makes the food taste better. To lower the fat content, eliminate the butter and the egg.
Ingredients for Black Bean Burrito Recipe
1 large Mission flour tortilla
1/2 cup of rinsed, drained canned black beans
1/2 cup of pickled peppers (I used my own home-canned ones. Substitute fresh or salsa if you don’t have any).
1/2 a ripe avocado
2 tablespoons of butter
Heat and melt the butter in a small frying pan. Scramble the egg with just the butter (no milk) until to the desired texture. Gently heat the tortilla in the microwave for 15 seconds and layer the rinsed black beans, peppers or salsa, cooked egg and avocado in the tortilla. Roll the bottom up, then the sides, forming a pocket. Eat it carefully – it’s drippy but delicious!
The Pickled Peppers
What’s up with the pickled peppers? In 2013, I grew an absolute bumper crop of peppers. To this day, I haven’t had such a good year for fresh bell peppers. I canned so many batches of them I lost count. I pickled many of those batches using a simple pickling syrup and garlic from the Ball Book of Home Canning and Preserving Summer’s Bounty cookbooks. You can find recipes for similar peppers, below.
Have you ever looked at leftovers and thought, “What in the world am I going to do with this?”
That’s what I thought when I saw the three sad-looking slices left over from last night’s roast pork loin. The pork roast was delicious, but what do I do with leftover pork?
I could make a stir fry, but it suddenly occurred to me how much I love the taste of apples with pork. I still have fresh apples from our monster apple harvest –
– so why not make a Waldorf salad with added pears and pork loin?
The salad came out fantastic! Here is the recipe I came up with today. It blends the sweet autumn tastes of pears, apples, and roasted pork with celery and a creamy dressing. I served it on a bed of lettuce as a lunchtime salad but you could also enjoy it without.
What if you don’t have leftover pork? Make the salad anyway but sprinkle it with walnuts for a little twist on the fall Waldorf salad. Bon appetit!
Autumn Waldorf Salad Recipe with Leftover Pork Loin
Serves 2 large portions
You will need:
2 medium-sized tart or medium sweet apples, peeled, cored and diced
1 large Bartlett pear
1 large stalk of celery
1/4 cup of raisins
1/2 cup of mayonnaise
1 teaspoon lemon juice
1/4 to 1/2 cup of cooked, diced leftover roasted pork loin OR walnuts
Clean, peel, and dice the apples, pears, and celery. Mix in a bowl with the diced pork, cutting off any fat that remains on the slices before dicing it. Mix mayo and lemon juice, then stir together. Serve on lettuce. Couldn’t be easier!
Finding broccoli rabe recipes can be difficult. Most involve pasta, garlic, and of course, the leafy green vegetable known as broccoli rabe. This recipe transforms greasy quesadillas into a vegetarian feast!
Broccoli Rabe Recipes: What Can You Make With Broccolini?
Call it by any name – broccoli rabe, rabe, rapinini, broccolini – but what can you make with this leafy green vegetable?
I’ve written about my love for broccoli rabe and yes, I’m weird. But this veggie certainly deserves pride of place in the garden. The vitamins and antioxidants packed into every leafy delicious cup full of this stuff should be enough to convince even the most die-hard skeptics to pile it on their plates.
If an astonishing amount of vitamin K, A, E, C, and omega-3 fatty acids aren’t enough for you, the how about…taste? Yes, broccoli rabe is a relative of the mustard family and can be bitter. But pair it with this delicious quesadilla recipe and you’ve got a flavorful vegetarian lunch of dinner that will please even the pickiest palate.
To make this recipe, you will need:
Two flour tortillas per person.
1 cup (cooked) broccoli rabe (about 1 gallon or bunch raw).
3 tablespoons of olive oil.
1/2 can of black beans, rinsed and drained.
Shredded cheese such as mozzarella, cheddar, or Monterey Jack.
Garlic powder or smashed clove of garlic.
To make the quesadilla:
Rinse and drain the black beans. Set aside the unused portion, covered, in the fridge to use another time.
Shred cheese if it’s not already shredded.
Peel and press the clove of garlic if using fresh garlic.
Rinse and cut into small pieces.
Heat 2 tablespoons of olive oil in a skillet, reserving the last tablespoon to make the quesadillas.
Carefully place the rabe into the oil. Be very careful – if the leaves are damp, the moisture may cause the oil to spatter or spit which can cause burns.
Sautee in olive oil until wilted. Sprinkle with a touch of garlic powder or add the smashed garlic. If using the pressed or smashed garlic, cook for another 15-30 seconds, stirring constantly to avoid burning the garlic.
Drain broccoli rabe and set aside. I spooned mine into a small bowl.
Pour beans into the remaining oil and cook on low heat for 10 minutes. Remove from heat.
Clean the pan, dry it, and place it back on the stove.
Add olive oil, swirling to coat the pan.
Gently place tortilla into pan.
Spoon on half of the rabe mixture onto the tortilla.
Spoon half of the beans on top of the rabe.
Sprinkle cheese on top.
Cook for 20-30 seconds.
Carefully loosen the ends of the tortilla with your spatula and flip half of it over the top, pressing gently with a spatula. The cheese should melt and “glue” it together.
Let cook another 20 seconds, then turn off the heat and transfer quesadilla to a plate.
Enjoy with your choice of salsa, guacamole or sour cream.
I made two of these quesadillas and as you can see, the second one did not flip properly. I debated remaking the recipe and photographing it again but decided to ‘keep it real’ here at Home Garden Joy. The taste was the same – absolutely delicious! – and so if your quesadilla does come apart like mine did, just slice it up and enjoy it. It’s still yummy!
Slice the thick stems off and discard. Then slice the remaining broccoli rabe before sauteeing it.
Sautee the broccoli rabe.
Assemble the quesadilla when the broccoli rabe and black beans are cooked.
Well, it tasted great even if one of my quesadillas leaked a little!