MEXICAN BLACK BEAN PIZZA

July 3, 2013

These are a very fun dinner rotation addition. The first time I made them I thought it was maybe the best bite I had ever tasted. I think that was partly because I was hungry. But, isn’t hunger the secret ingredient that makes all food better? Even with out extra hunger levels, however, they are very good, and you now have access to this recipe. I think I may second guess next time I think to make a quesadilla because this was significantly better.

Mexican Black Bean Pizza
Serves 3-4

8 tortillas
2 cups cheddar cheese
2 boneless, skinless chicken breasts, cooked and seasoned with homemade taco seasoning
1 white onion, sliced
15 ounces black beans
1/2 cup salsa
Olive oil
Cilantro

Preheat oven to 350 degrees. Drizzle a baking sheet with olive oil. Lay tortillas onto sheet and sprinkle with cheddar. Top with another tortilla and bake for 5-6 minutes, until cheese is melty.

Meanwhile, caramelize onion in a pan over medium-low heat for about 5-7 minutes. Mix strained beans with onions in a large bowl and mash lightly. Spread onion & black bean mixture onto toasted tortillas. Top with shredded chicken, salsa, and additional cheddar.

Bake for 10-15 minutes. Garnish with cilantro.

mexican black bean pizza

Author: Rachel Schultz

Serves: 3-4

Ingredients

8 tortillas
2 cups cheddar cheese
2 boneless, skinless chicken breasts, cooked and seasoned with homemade taco seasoning (link above)
1 white onion, sliced
15 ounces black beans
½ cup salsa
Olive oil
Cilantro

Instructions

Preheat oven to 350 degrees.
Drizzle a baking sheet with olive oil. Lay tortillas onto sheet and sprinkle with cheddar. Top with another tortilla and bake for 5-6 minutes, until cheese is melty.
Meanwhile, caramelize onion in a pan over medium-low heat for about 5-7 minutes. Mix strained beans with onions in a large bowl and mash lightly. Spread onion & black bean mixture onto toasted tortillas.
Top with shredded chicken, salsa, and additional cheddar.
Bake for 10-15 minutes. Garnish with cilantro.

Adapted from She Wears Many Hats.

A VERY EASY HOMEMADE LOAF OF BREAD

June 19, 2013

Rachel Schultz

This bread is a little shocking and very useful. There is no kneading. It is baked in a glass bowl. Earlier this week there was a sneak peek of the loaf pictured with super fast kale & sausage soup. It is a very good weeknight dinner to make this loaf with. This is a very fast bread and my favorite one to make with commercial yeast.

A VERY EASY HOMEMADE LOAF OF BREAD
Makes 1 loaf

2 cups flour
1/2 cup whole wheat flour
1 teaspoons salt
1 cup warm water
2 teaspoons sugar
1 teaspoon active dry yeast
1 tablespoons butter

Stir together flours and salt in a mixing bowl (not the glass bowl you will bake in). In a small bowl, (also not the one for baking), water, sugar, and yeast. Allow to sit for 15 minutes. Stir yeast mixture and pour into flour. Mix until a dough forms. Cover bowl with a towel and let rise for 2 hours. Preheat oven to 425 degrees. Butter the sides of an approximately 1.5 liter glass bowl (this one is used for baking!). Transfer dough into bowl. Bake for 10 minutes. Reduce heat to 375 degrees and bake for 20 minutes.

5.0 from 2 reviews

A VERY EASY HOMEMADE LOAF OF BREAD

Author: Rachel Schultz

Ingredients

2 cups flour
½ cup whole wheat flour
1 teaspoons salt
1 cup warm water
2 teaspoons sugar
1 teaspoon active dry yeast
1 tablespoons butter

Instructions

Stir together flours and salt in a mixing bowl (not the glass bowl you will bake in).
In a small bowl, (also not the one for baking), water, sugar, and yeast. Allow to sit for 15 minutes.
Stir yeast mixture and pour into flour. Mix until a dough forms. Cover bowl with a towel and let rise for 2 hours.
Preheat oven to 425 degrees. Butter the sides of an approximately 1.5 liter glass bowl (this one is used for baking!).
Transfer dough into bowl. Bake for 10 minutes. Reduce heat to 375 degrees and bake for 20 minutes.

Adapted from Alexandra’s Kitchen

Super Fast Kale & Sausage Soup

June 17, 2013

Rachel Schultz

This soup has become a family favorite of ours over the years. Whenever I decide I want to make a soup for the meal plan of the week – this one seems to often come up on the short list. It is a very good soup to make a homemade bread with! (Although aren’t all of them?) For the bread, I like making this very easy homemade one (that you can make in a pyrex bowl!) Lastly, sometimes I leave the soup as is and other times I add a small pasta, possibly orecchiette or orzo.

SUPER FAST KALE & SAUSAGE SOUP
Serves 3-4

1 pound pork sausage
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and diced
2 cups kale, sliced
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt
1 teaspoon pepper
4 cups vegetable broth
15 ounces white beans
1 tablespoon lemon juice

In the base of a large stockpot, drizzle sausage with olive oil and brown over medium heat. Add onion and carrots to pot and cook for 5-7 minutes, stirring occasionally. Add kale to pot and cook for 1 minute. Add garlic, oregano, basil, parsley, salt, pepper, vegetable broth, white beans, and lemon juice to pot. Cover and simmer on low heat for 25 minutes.

4.5 from 2 reviews

SUPER FAST KALE & SAUSAGE SOUP

Author: Rachel Schultz

Ingredients

1 pound pork sausage
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and diced
2 cups kale, sliced
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley
½ teaspoon salt
1 teaspoon pepper
4 cups vegetable broth
15 ounces white beans
1 tablespoon lemon juice

Instructions

In the base of a large stockpot, drizzle sausage with olive oil and brown over medium heat.
Add onion and carrots to pot and cook for 5-7 minutes, stirring occasionally.
Add kale to pot and cook for 1 minute.
Add garlic, oregano, basil, parsley, salt, pepper, vegetable broth, white beans, and lemon juice to pot.
Cover and simmer on low heat for 25 minutes.