Cooking On Pennies XI: 4 Dishes From "Bravo! 365 Yummy Budget Recipes" 🌞

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Beans And Greens

Ingredients

4 (14.5 ounce) cans vegetable broth
1 (10 ounce) package frozen chopped spinach
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can light red kidney beans, drained and rinsed
1 (15 ounce) can black beans, with liquid
1 (15 ounce) can great Northern beans, with liquid
1 (15 ounce) can pinto beans, with liquid
1/4 cup vegetable oil
1 tablespoon garlic powder
salt to taste
black pepper to taste

Direction

Insert the spinach and broth into a pot. At moderate heat, cook
for 5 minutes until the spinach thaws.

Stir in oil, pinto beans and liquid, great northern beans and liquid,
black beans and liquid and dark and light kidney beans. Add pepper,
salt and garlic powder to season. Leave it cooking for 30 minutes.

During the process, stir from time to time.

From "Bravo! 365 Yummy Budget Recipes"
https://www.goodreads.com/book/show/87111469-365-yummy-budget-recipes


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Beef Potato House Pie Casserole

Ingredients

6 large potatoes, peeled and chopped
1/2 cup milk
2 tablespoons butter
2 pounds ground beef
1 onion, chopped
1 green bell pepper, chopped
salt and pepper to taste
1 (8 ounce) package processed American cheese, sliced

Direction

Set the oven to 190 ° C or 375 ° F to preheat. Bring salted water
in a big pot to a boil. Add potatoes in boiling water and cook for
15 minutes, until tender yet still firm. Drain potatoes and mash
them together with butter and milk until smooth.

Mix together green pepper, onion and ground beef in a big, deep
skillet on medium-high heat. Cook the beef mixture until beef is
browned evenly. Drain excess fat then use pepper and salt to
season.

Scoop a layer of beef mixture into a deep casserole dish. Spread
the beef with a layer of mashed potato. Keep on alternating
layers until the dish is full, then place cheese on top.
In the preheated oven, bake about 20 minutes.

From "Bravo! 365 Yummy Budget Recipes"
https://www.goodreads.com/book/show/87111469-365-yummy-budget-recipes

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Black Bean Huevos Rancheros

Ingredients

1 1/2 cups fresh tomatoes, seeded and finely chopped
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 fresh jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
salt, to taste
2 teaspoons canola oil
2 cloves garlic, minced
1 (19 ounce) can black beans, drained and rinsed
1/2 cup chicken broth
1 teaspoon chopped chipotle chiles in adobo sauce
8 (7 inch) corn tortillas
1/2 cup shredded Monterey Jack cheese
4 eggs

Direction

For the salsa, in a bowl, mix together the 1 clove minced garlic,
jalapeno pepper, lime juice, cilantro, green onions, tomatoes and
salt to taste, till well incorporated. Put cover, and chill till using.

Preheat the oven to 190 ° C or 375 ° F.

Oil a baking sheet lightly.

In a skillet, put a teaspoon of canola oil, and heat over medium
heat. Mix in garlic, and let cook for a minute till light brown.

Add in chilies, chicken broth and black beans; allow to simmer
for 5 minutes till beans are heated through. Switch off heat, and
retain warmth.

On the prepped baking sheet, put the 4 tortillas. Scatter cheese
equally on top of tortillas. Put the leftover 4 tortillas on top.
Using aluminum foil, cover the baking sheet.

In prepped oven, bake tortillas for 5 minutes till cheese melts.
In a skillet, put the leftover 1 teaspoon canola oil, and heat over
medium heat. Break eggs into the skillet, and let cook to
preferred doneness.

To make huevos rancheros, on 4 serving plates, put the stuffed
tortillas. Put black bean mixture on top of every tortilla, 1 layer
of salsa, and 1 egg. Serve right away.

From "Bravo! 365 Yummy Budget Recipes"
https://www.goodreads.com/book/show/87111469-365-yummy-budget-recipes


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Braised Cucumbers

Ingredients

3 large cucumbers - peeled, seeded, and cut into 1/4-inch chunks
2 tablespoons kosher salt
3 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon crushed dried mint
freshly ground black pepper to taste

Direction

In a shallow baking dish, put the cucumbers and use kosher salt
to sprinkle over top. Toss to coat and allow cucumbers to rest
for 30-60 minutes. Drain cucumbers and get rid of any
accumulated liquid.

In a big skillet, melt butter on moderately high heat. Cook and
stir cucumbers in the hot butter for 5-10 minutes, until they are
heated through and their color begins to change. Remove
cucumbers to a serving dish and use black pepper, mint and
lemon juice to season.


From "Bravo! 365 Yummy Budget Recipes"
https://www.goodreads.com/book/show/87111469-365-yummy-budget-recipes


Eat Hearty!