Recipe: You Need to Try My Delicious, Cheesy Garbanzo Bean and Mushroom Casserole!

Meatless never tasted so good!

Going meatless never tasted so good until you have a chance to sample my Cheesy Garbanzo Band and Mushroom Casserole.  My recipe can even change the mind of a reluctant meat eater, if my guy is any indication.  

What makes this recipe so delicious is the creamy cheese sauce accented with oregano, chili powder and ground cumin to coax maximum flavor when uniting with the garbanzo beans, mushrooms and elbow macaroni.  

Though you can buy canned beans to use in your recipes, I buy them in dry form and soak before cooking. This is much cheaper than the price of those cans.  However, if you want to save time, then using the cans may be a better option.

I hope that you try this casserole because it one of my best meatless recipes to date!


Cheesy Garbanzo Bean and Mushroom Casserole


1 small onion, finely chopped
1 8-oz. package of fresh mushrooms, cleaned and chopped
3 tablespoons of corn, canola or olive oil 
1-1/2 cups of cooked or canned garbanzo beans
1 (10.5 oz.) can cream of mushroom soup
½ cups of milk
1/4 teaspoon of ground cumin powder
1/4 teaspoon of dried oregano
½ teaspoons of black pepper
1/4 teaspoon of chili powder
1-1/2 cups of sharp cheddar cheese, grated
2 cups of dried elbow macaroni



Brown chopped onions in the oil until golden brown.

Add the chopped mushrooms to the onions next and continue frying.

Then add the cooked or canned beans, mushroom soup and milk, spices and cook on the stove top to heat through.  

Stir in cheese to the mixture and the cooked elbow macaroni.

ENJOY!

Recipe: Cozy Up With a Hearty Bowl of My Special Lentil Soup Because Snow Is Coming!

My Special Lentil Soup 

Though I love soups all year round, I think nothing warms you up more on a cold winter’s day than a bowl of piping, hot soup. The recipe that I have for you today is one of my favorites for a hearty and satisfying lentil soup that you will make a roux and thicken.  Unlike the typical seasonings for this bean soup, I gave it a unique flavor from an unexpected twist of basil that brings out maximum deliciousness.

If you’re trying to lose weight, this is a good low-calorie soup to make ahead of time and reheat later for lunches or serve along with dinner.

Dried legumes usually need to soak overnight before you cook them.  However, lentils cook up rather fast so just sort for any small rocks, then rinse and put them in pot with the water to cook until softened.

To make it even more filling, I add some type of noodle or elbow macaroni but it tastes just as good plain. For the days when I’m lazy or rushed, I will dump in some dried ready-made pasta.  However, I do prefer homemade noodles every time.  There is no comparison of the taste and quality of homemade to what you can buy.  

Here is the recipe for my homemade pasta dough that I always use that is quite easy, especially when you whip it up in your food processor.  If you haven’t tried to make your own dough yet, you truly are missing out something so extra delicious. It also saves you money when you figure out the cost compared to boxes of those commercial brands. 

I use a pasta machine that you attach to your table and crank by hand.  It really isn’t a lot work or very hard to do.  It takes me only about 30 minutes to finish and clean up when I make a batch (about five cups) for both soup and a pasta dinner.  

I don’t recommend the electronic models because they are extremely slow compared to the crank variety. My friend had one and hated it so much that she sold it at her garage sale before getting a manual one like mine.

By the way, I also have another wonderful lentil soup recipe that you might want to try as well that I shared at an earlier time.  This one is for red lentil vegetarian soup with a tomatoes and spinach that you should check out also.

I do hope you try these wonderful recipes because they are full of fiber, protein, and lots of vitamins and nutrients to keep you healthy and going.  


My Special Lentil Soup

6 cups of water
1 cup of dried lentils
1 medium onion
4 or 5 stalks of celery, diced
1 carrot, peeled and cut into small pieces
1/4 cup of olive oil
8 small potatoes or 5 medium potatoes, peeled and cut into cubes
1 teaspoon of salt
½ teaspoon of red pepper flakes
½ teaspoon of dried basil leaves
½ cup of flour
1 cup of dried elbow macaroni or noodles 


Sort your lentils for small rocks because there is always a chance that you might find one. Rinse and then keep the lentils in water until the vegetables are prepared.  

Start with browning the onions and celery in the olive oil until golden before adding the carrots and potatoes to your pan.  

Continue cooking the vegetables for a few minutes and then take off of the heat and coat with the flour for your roux.

Add the coated vegetables and your seasonings to your water and waiting lentils and cook. Check periodically until the vegetables are soft as well as the lentils.

What I normally do is toward the end of the soup’s cooking time, I just throw in the dry macaroni or noodles and cook until the preferred degree of firmness.  On other days, I will make my homemade noodles, which I do boil first before adding some to the soup.  

Serve when the noodles or macaroni gets ready.  

ENJOY!

My Zesty Pinto Beans and Rice Dish Recipe Is a Great Alternative to Meat!

My Zesty Pinto Beans and Rice Dish

If you want to learn to eat healthier dishes with less expense, then beans should be on your grocery list.  I don't know about you, but hearing what they feed livestock these days to spur their growth with tons of hormones and the like can be a scary option.  Since I watched a documentary on the beef industry and how those animals get to market, I haven't eaten beef in two years.  Although, poultry, fish and eating ham occasionally are no better, the dinners we have been gravitating toward are more with beans, pastas and cheeses. 

This recipe I'm about to share with you is easy and deliciously different with the addition of the honey-dipping mustard complimented with zesty hot peppers balanced with tomato and onion, delicately browned to tasty perfection using extra virgin olive oil. You can make this for a quick lunch instead of a typical sandwich and be satisfied without worrying about your diet. 

To simplify your cooking, I suggest cooking up a one or two-pound bag of dried pinto beans at once.  Usually I keep a portion of the cooked beans whole and the rest I mash in the food processor and store in the refrigerator for other recipes.  Working with beans in this fashion will save you loads of time in future meal preparation because all you have to do is reach in for a container of either mashed or whole and create something wonderful.

Use one cup of uncooked rice to two cups of water, bring to a boil, cover, and then put on low heat and cook for twenty minutes.  I like to add about two cups of this cooked rice to stir into the cooked pinto beans and vegetables. 

The rest of the cooked rice I like to put on each plate before I serve and top with the combined mixture.  However, you can adjust how much rice to your bean mixture accordingly.

I really do hope you will want to try this recipe because it is special as well as good for YOU! 


My Zesty Pinto Beans and Rice Dish

3 cups of cooked pinto beans
2 cups of cooked rice 
1/4 teaspoon of cumin powder
2 Hungarian hot wax peppers, chopped
1 medium onion, finely chopped
1 medium tomato, chopped
1/4 cup of honey dipping mustard
1 teaspoon of salt
1/4 cup of Extra Virgin Olive Oil (Medium and Fruity)

Brown your onions and chopped peppers in the oil until golden.  Add your chopped tomatoes and cooked pinto beans next along with your mustard, salt, cumin powder and stir in the two cups of cooked rice.  Mix thoroughly together.  Serve over some of the extra rice.

Recipe: Try Nuts Style Rice Pilaf for a Quick One Pot Lunch or Tasty Side Dish

My rice dish is healthy, easy and delicious!

When you're in a rush and want something easy to prepare for lunch instead of a sandwich or, perhaps, a  side dish, then I have the answer for you with this recipe.  What's fantastic about this is how economical it is besides being a delicious hot simple dish.

This rice pilaf is versatile and works with practically any vegetables you may want to add.  This is especially helpful when you have your garden crops coming in such as what to do with your zucchini, tomatoes, peppers, etc. 

Fresh herbs are excellent in here as well.  I like to dry mine and then process them in the food processor to get a spice blend or a single herb powder to provide exquisite flavor.  Again, you can switch out spices or peppers to suit your own taste.  I, however, love hot Hungarian wax or Jalapeno peppers to give it that nice nip, but that is my personal preference. 

The Virgin Palm Oil is a reddish oil that brings a delicious change to this pilaf as well as tinting the rice a deep yellow.

You can use chicken or beef stock or just use plain water.  All options work in my recipe from throwing in some left over chopped chicken or beef or even adding some cooked lentils. The addition of legumes turns this rice dish into a complete protein and a great vegetarian meal. 

Giving this recipe a try is worth it if you want a delightful change.  Trust me, and you will like it!  

Nuts Style Rice Pilaf

1 medium onion, chopped fine
1 hot Hungarian wax pepper (or any pepper), chopped
1 stick of celery, chopped
1/4 cup of Tropical Traditions Virgin Palm Oil
1-1/2 teaspoons of sugar
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of sage powder or leaves
2 cups of uncooked rice
1/2 cup of macaroni or noodles
4 cups of water or stock

Brown your chopped onion, pepper, celery in the oil.  Add the uncooked rice, elbow macaroni or noodles of your choice and cook about a minute first before adding the four cups of water or stock.  Bring the pot to a boil, then reduce the heat to low and cover, cooking for twenty minutes until the rice is done.

My Easy Red Lentil Vegetarian Soup Recipe

This soup is delicious.

The spinach gives this simple soup something extra and will not require any noodles or rice because it's hearty enough!  Also, it is so tasty beyond belief besides being wonderfully filling and relatively inexpensive.  At the same time, it's good for your health and waistline.  Trust me, you will definitely want to save this recipe because it is one to be cherished.  

My Easy Red Lentil Vegetarian Soup

2  tablespoons of virgin palm oil
5 medium carrots, peeled and chopped
1 medium onion, chopped fine
5 cloves of medium size garlic, peeled and chopped
2 tablespoons of flour
2 teaspoons of salt
1 can chopped Italian diced tomatoes (14. 5 oz.)
1 cup dried lentils, sorted and rinsed
6 oz. of frozen chopped spinach (half of a typical frozen bag)
6 cups of water
1 teaspoon of powdered cumin

Peel and clean your vegetables before chopping into slices and tiny onion and garlic pieces.  

Brown those veggies in your virgin palm oil until softened.  

Remove the pot from your heat and coat those vegetables with your flour before returning to your stove.  

Add the water and your tomatoes, cumin, salt and lentils until the vegetables and lentils are soft.  

The final step is stir in your spinach and heat through, then serve!

ENJOY!

The Perfect Puree of Napa Valley Roasted Red Pepper Review and My Bean Sandwich Spread/Dip Recipe!

**Disclaimer:  This post has been compensated through a free product (s) or monetary payment.  Opinions are solely mine. All links are "no-follow" links.**

If you follow my recipes, then you know that I'm a big fan of legumes!  They're one of the cheapest proteins you can eat besides a healthier alternative to meats every day.  

The Perfect Puree of Napa Valley Roasted Red Pepper 

Incorporating beans into your meals will help you lose weight without effort.  I am serious!  Eating beans will satisfy you more and stop binging later because you're hungry.  Besides, your  stomach feels lighter than with heavier meat meals.  

Another plus for learning to cook with beans is if you suffer from constipation.  Beans have lots of helpful fiber to solve any  problem.  Think of the extra money that you'll save drinking that fiber drink!

Furthermore, cooking a bag of beans can save you time in meal preparation.  When I cook up a bag, I usually mash most of the beans in my food processor and store them in the refrigerator to use in other recipes later and save just some whole beans to use in other dishes.

I want to share this fantastic tasting bean spread that I made that can replace luncheon meat on a sandwich or as a dip on crackers or rice cakes.  Trust me, you won't know there are beans in this recipe--just loads of incredible, zesty flavor!

One other thing is about fresh garlic and what it can do for you.  Did you know in its raw state that garlic is a natural antibiotic unlike cooked?  So if you're feeling less than perfect, I always add even more garlic, which only gives it a nippier burn to the taste.  

The Perfect Puree of Napa Valley sent me some products for review.  My first experiment was with this bean spread using their Roasted Red Pepper Puree.  Let me tell you how much more economical to cook with any of their wonderful purees are!  I only needed two tablespoons for this recipe and still have loads left for other uses.  You get convenience and ease in each jar of any Perfect Puree product so do check their website for the line here.  How great is that?  

*Disclaimer:  This is my own and honest opinion.  No money was exchanged.  All I received was free product so that I may express an opinion.*

My Bean Sandwich Spread/Dip

 Yummy Bean Sandwich Spread or Dip~Nuts Style!

1-1/2 cup cooked, drained Northern beans (any size will do)

1/2 cup cream cheese (low-fat)

6 cloves of large garlic, (peeled and cleaned)

1/4 cup milk 

1 tablespoon lemon juice 

1 teaspoon salt

1 teaspoon hot pepper sauce

2 tablespoons Perfect Puree Roasted Red Peppers

1 tablespoon salsa

Take out your food processor and mash everything until you get a spreadable paste.  If this mixture thickens up or you like it thinner, you just need to add a little extra milk to the consistency that you prefer.  Refrigerate and serve on crackers or sandwiches. 





Dei Fratelli Salsa REVIEW + My Black Bean Cakes Recipe + GIVEAWAY!--Ends March 23, 2011

**Disclaimer:  This post has been compensated through a free product (s) or monetary payment.  Opinions are solely mine. All links are "no-follow" links.**

Dei Fratelli Salsas

I recently received some Dei Fratelli products for this review and giveaway.  Four generations are behind this family-owned company, producers of canned tomatoes, sauces, purees, juices, salsa, and sauerkraut with an exceptional garden fresh flavor from what I experienced.

Everyone usually thinks of salsa and chips or tortillas come to mind.  Although, I honestly thought the Dei Fratelli brand was the best commercial salsa after my first taste on some tortilla chips, I wanted to show you a healthier way you can also cook with their delicious salsa with my Black Bean Cakes.

The dry variety of beans is the most economical with a better consistency to work.  If you think you don't have enough time to cook up dried beans, then put on a pot to cook while you watch television.  Trust me, but you'll save more time in the long run cooking up a whole bag of beans and storing them in the refrigerator for other uses.  Don't worry.  I will share my best recipes using them to whip your dinner up in record time.

Look carefully for any tiny pebbles among dry beans or popcorn first.  After sorting, rinse the beans and soak overnight.  Then drain, rinse again and proceed to cook up a bag until they're tender, but not mushy.  This should take a few hours.  (Like I said, you're doing the work now to save more time later on.)  Drain off the excess liquid.

My Black Bean Cakes with Salsa

2-1/4 cups cooked black beans, drained of excess liquid
1/4 cup celery (I like to use the celery leafy tops)
1/4 cup peeled onion (about 1 small)
3 cloves peeled garlic
1/2 teaspoon salt
2 tablespoons mayonnaise
1/2 cup bread crumbs (save stale bread and process for later)
1/4 teaspoon whole leaf oregano
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce
3 tablespoons of olive oil
2 tablespoons flour
1/4 cup of Dei Fratelli salsa (I used the original medium)
8 teaspoons of sour cream

Place your onion, garlic, and celery in your food processor and process until chopped nicely before adding the rest of the ingredients except the olive oil, flour, salsa, and sour cream.  You want a meaty texture.

No eggs are necessary for these cakes to stick.  You will  make four big patties.  Shape up each patty  between your lightly floured hands to coat them.  Don't over flour or you'll need more oil to fry them in. 

Fry them in the olive oil and serve with a side dish of rice, which makes your bean cake a complete protein, and a vegetable.  Top the patty with a tablespoon or more (I like more salsa) and two teaspoons of sour cream for a delicious healthy dinner.

Your kids may like to try these bean cakes on a bun with some lettuce and salsa for a healthier replacement for hamburger.

*This is own, honest opinion.  No money was exchanged.  I did receive product so I could do this review and express an opinion.*

Thanks to Dei Fratelli and the Hirzel Canning Company,  one lucky Nuts 4 Stuff reader, will win all four of the same incredibles salsas I received: a (medium) Chipotle, (medium) Black Bean 'n Corn, (mild) Casera, and (medium) Original Salsa.

My Black Bean Cakes with Salsa

Both Are Mandatory To Enter:

1. You must follow me on Google Friends Connect before any of your entries will count.  If you already follow, then tell me so in a comment.

2. Go to Dei Fratelli's website and tell me which product you would love to try first or something you learned from their site in another comment.


Extra Entries:

Add @Nuts4Stuff to Your Twitter and tell me so in your comment with your Twitter id--1 extra entry

Tweet Dei Fratelli Salsa #Giveaway @Nuts4Stuff http://tiny.cc/i36bm (can be done daily)--1 extra entry per day in another comment

Subscribe to the Nuts 4 Stuff blog by email--1 extra entry (must confirm)

Subscribe to Nuts 4 Stuff in a reader--1 extra entry (Orange button in my sidebar)

List this giveaway on any giveaway site just leave a link to this post wherever you share it--2 extra entries (leave 2 separate comments and tell me where in each comment)

Blog about this giveaway and and comment with a link to the post--3 extra entries (leave three separate comments and tell me where in each comment)

Grab my Nuts 4 Stuff button and paste it in your sidebar--3 extra entries (leave three separate comments and tell me where you left it in each comment)

Add Nuts 4 Stuff to your blogroll  (using my URL) with a link back to me (comment where you left it for 1 more extra entry)

Leave a separate comment for each entry.  Be sure you include your email address inside your comment so I can contact you if you win.  This giveaway is open to residents of the United States only.  Do follow the rules because I check entries.

This giveaway ends March 23, 2011 at 12 PM Eastern Standard Time. The winner will need to respond to my email with name and shipping address within 48-hours or another winner will be picked.