MEXICAN BEANS AND RICE CASSEROLE



November brings a chill to the air, clears skies and winds.  This makes me want to cook with warm spices such as Cumin and Chili Powder.  Today I am craving rice and thought I would prepare another one of our favorite Mexican style meals.  The combination of Basmati rice and Red kidney beans along with some colourful peppers and tomatoes make the perfect one dish meal.  It is a great dish to prepare ahead of time, chopping all the vegetables, shredding the cheese, collecting all the spices you will need and set it into the fridge until it's almost time for dinner.  In 30 or so minutes dinner is ready.   Quick, filling and oh so warming on a cool Fall evening. Serve this with some sliced vegetables or a light salad.  I change this up by adding corn, sometimes some vegetarian 'ground round' you can tailor it to your family's likes/dislikes and it will be a hit each and every time.  It's even tastier the next day and leftovers are perfect for lunches or served in a whole wheat wrap!  Serve it with some sour cream, a dollop of yogurt or spicy guacamole.

 

Mexican Rice and Beans Casserole

 

 The ingredients you will need.

 

The vegetables, diced and ready.

  

All vegetables sautéing nicely.

The beans, rice and spices are added in.

Everything is in the pot and set to simmer.

After 20 minutes things are looking very good. Smells delicious!

Transferred into a baking dish and cheese is sprinkled over top.



Oh my....the cheese has melted and the casserole is set.

A delicious, hearty casserole perfect for a cool night....enjoy!

 

 

MEXICAN RICE AND BEANS CASSEROLE RECIPE

 

1-2 teaspoon sunflower oil or olive oil

1 onion, diced

2-3 cloves garlic, minced

2 green/yellow/red pepper (your choice), chopped

1/2 cup water

3/4 cup long grain rice (I like Basmati)

28 oz. can red kidney beans, drained and rinsed (or make your own)

19 oz.  can tomatoes, chopped/diced including the juice

1-2 Tablespoon Chili powder

2 teaspoon Cumin

1/4 teaspoon cayenne or red pepper flakes to taste

1 cup low fat mozzarella, shredded

In a large skillet or Dutch oven, heat oil, add onions, garlic and peppers,

 saute 3-4 minutes then add the chopped mushrooms, saute another 7 minutes.

Stir in the uncooked rice, add the water, beans, tomatoes and spices.

Cover and simmer for 25 minutes or until rice is tender and most of the liquid is absorbed.

Transfer to a greased baking dish, sprinkle cheese over top.

 Bake at 350 for 15 minutes until cheese has melted.

Serves 6-8

'Good for the body is the work of the body, and good for the soul is the work of the soul, and good for either is the work of the other.'
 ~ Henry David Thoreau


Dad's Yeast Raised Whole Wheat Crepes

Sunday morning has me thinking about my Dad and the breakfasts he used to make for us.  My favorite are these Yeast Raised Whole Wheat Crepes.  So crispy, tangy and filling.  I remember Dad standing at the stove baking these up (Mom had her turn too) and my brother, sisters and I sitting at the table eagerly waiting for the crepe to come off the pan.  Sundays were special day where everyone would get up at an early hour, get dressed and sit at the table, prayers were read (my Grandmother Polly would join us too) and then it was time for breakfast. Mom put out the homemade sour cream, home made butter (which I remember churning many, many times), fresh eggs from the chickens in our yard and milk still warm from the milking. There were homemade jams too! Such a great, great memory.  This morning I was craving these crepes and thinking about Dad, he may not remember things anymore (he has Alzeimer's) but he left us these wonderful memories (and his recipe) I make them often for my family and always 'with love'. 

 

Dad's Yeast Raised Whole Wheat Crepes

 

The ingredients you will need

The batter is mixed and set in a warm place to rise.

The batter has risen for the second time and it's ready to bake.

I pour some batter into a measuring cup for easier pouring.

 The first crepe is cooking....

 



The crepe is flipped over and browned on the other side.

I add finely chopped onions to a few crepes.

 The crepe with onions added, smells amazing already.

 I made a double batch so I can have a few for stuffing later

.



The best way (at least for me) is drizzling a bit of butter over the crepe,

topping it with a soft boiled egg and of course a bit of sour cream!

A delicious breakfast was had this morning....

 

 

DAD'S YEAST RAISED WHOLE WHEAT CREPE RECIPE

*the batter can be mixed the night before and set in a warm place to be baked in the morning

 

1 package yeast (2 1\4 teaspoons)

1\2 cup lukewarm water

2 teaspoons sugar

3 eggs, beaten

3/4 teaspoon salt

2 1/4 cup milk, scalded and cooled to lukewarm

1/2 teaspoons baking soda

2 cups whole wheat flour (or half unbleached/half whole wheat)

Mix the yeast, water and sugar in a small bowl, set aside for 10 minutes or until bubbly. (I also Beat eggs and salt together, add use bread machine yeast and just add it to the dry ingredients) no waiting.

Add the baking soda to the lukewarm milk, add to the beaten eggs. Whisk in the yeast mixture (if using traditional yeast). Whisk in the flour until smooth, cover and set in a warm place to rise.

When doubled stir down, cover and let rise once more.  After the second rise, stir down and heat a

cast iron or non stick skillet, grease lightly with shortening and pour 1/4 - 1/2 cup of batter into center of the pan, swirl to spread batter.  Cook until bubbles break and batter is not shiny, flip and brown the other side for a minute or less.

Serve with butter, soft boiled eggs, sour cream or syrup, jam or jelly.

These freeze well, just separate each crepe with wax paper. Any leftovers are also great stuffed with the filling of your choice, topped with a sauce and baked.

Enjoy!

 

Life

'The purpose of life is to love.

The meaning of life is compassion

The point of life is to learn these things.'