Tag Archives: canned beans

Spicy Kale-sadilla

In my pantry today:

  • 2 large whole wheat tortillas
  • 6 oz refried beans
  • 1/3 c kale, minced
  • 3 oz monterey jack, shredded
  • 2 oz extra sharp cheddar, shredded
  • 2.5 tsp olive oil
  • 3 cloves garlic
  • 1/2 tsp cumin
  • 1/2 tsp cayenne
  • dash asafoetida
  • salsa/sour cream to taste

P1100876So I’ve been hanging out for the last week with my good friend Rhinovirus, who brought along his girlfriend Anosmia. By the time I could yank my snotty face up out of bed, there was nothing left to smell. I probably don’t need to reiterate what a bad idea cooking without smelling is; probably more for whomever is cooked for, but fortunately I was pliable enough in illness to allow more prepackaged food into my kitchen than I might want to for the next six months.

Tonight I’m stepping gingerly back onto the stovefront with something so simple not even an anosmic monkey could fail.

P1100860Start by slicing your garlic very thinly and letting it simmer in 2 tsp on ML for 15m or so while you mince that kale. After mincing, sprinkle with  and cayenne then rub 1/2 tsp olive oil into your palms and grab the whole bunch. Massage then transfer to a ziplock bag for more massaging. Set aside for at least 15m, but for an hour or more if’n you got it.

P1100860tShred and mix cheeses. Mix refried beans into olive oil/garlic mix and let everything congeal together on L for at least 20m, but for an hour or more if’m you got it. When kale-sadilla time happens at last, lightly oil a pan heated to the M side of ML. While the heating is going on, spread some beans on a tortilla and sprinkle on a bit of kale for good measure since it will stick with a purpose to the beans and not get all over the counter or stove. Put the open tortilla in the pan, sprinkle in cheese and fold it closed. Flip it every 15-30 seconds until cheese begins to show, melted, around its edges. Serve with sour cream and salsa if’n you desire. This turns out to be a great way to sneak kale into a meal without knowing you’re chomping the superfood!  4 spoons, says my wife, who has all of her nasal faculties intact.

Drrrty Rice

In my pantry today:

  • 2 Hot Italian Sausages
  • Can-o-beans (red)
  • Yellow onion
  • Clove of garlic
  • Vegetable ghee
  • Basmati Rice
  • 1tbsp chicken broth
  • Cayenne pepper

So. Dice half a large yellow onion and 2/3 clove of garlic up real fine and let them simmer in 1tsp of ghee on medium for about ten minutes. During this lost time between you and the stove-top, go ahead and get your rice soaking, rinse your can-o-beans and remove the skin from your two uncooked sausages. Then smoosh the contents into the pan. Cook for what seems like forever until the sausages are well cooked-n-crumbled. Add the beans and stir until coated, at which point you wanna toss in that tbsp of broth and cover. Turn the heat off and let it sit until your rice is ready (you did remember to actually cook that, right?). Once the rice has cooked and cooled a moment in the uncovered air, fluff it gently and stir in your delicious frying pan contents. Mix it up, study your cajun accent (or just go ahead and be an offensive stereotype about it. In fact, just go whole hog and marry Italian and Cajun dialects on this one.) and enjoy!