Black Bean, Corn and Rice Burritos (or Salad)

Sep 7 | Recipes

This recipe has become a favourite, quick and easy to make dinner around here.  It’s super cheap too since the protein in it is black beans!

There’s a red wine vinegar dressing included, but we also like to add either ranch or Caesar dressing to make it even tastier!

Print

Black Bean, Corn and Rice Burritos (or salad)

Ingredients

• 1 cup black beans
• 2 cups cooked rice
• 1 cup corn
• 1 red pepper
• 1/2 Tbsp dried parsley
• 1/2 Tbsp dried basil fresh basil is also great
• 1 Tbsp green onions
• 2 Tbsp red wine vinegar
• 3 Tbsp olive oil
• 1/2 tsp black pepper
• 1 garlic clove minced
• Salt to taste
• Torn lettuce
• Salad dressing of your choice optional
• Tortilla shells for burritos

Instructions

1. Combine rice, black beans, corn, red pepper, parsley, basil and green onions in a bowl.
2. Whisk together red wine vinegar, olive oil, black pepper,garlic and salt to make the dressing.
3. Pour the dressing over the rice mixture then toss. Taste and adjust the seasonings if needed.
4. If you're making burritos, lay some torn lettuce on a tortilla shell. Put the rice mixture over the lettuce, then add a salad dressing of your choice (optional). Roll up as a burrito, then eat!
5. If you're making a salad, lay a bunch of torn lettuce on a plate. Top with as much rice mixture as you desire, then add your favourite salad dressing (optional). Enjoy!

Easy Recipe: Hashee with Stamppot

Jun 12 | Recipes

The following recipe is one of my favourite comfort foods.  It’s a Dutch dish that I grew up with!  It’s super simple and very budget friendly.  As for the Stamppot, I provided an actual recipe, but when I make it, I simply mash together carrots and potatoes with some butter and milk. 🙂

4 from 1 vote

Print

Hashee (Dutch hash)

Servings: 4

Ingredients

• 1 ½ to 2 pounds lean boneless beef diced
• 1 tsp. salt
• Ground pepper
• 4 Tbsp. butter
• 2 large onions cut into rings
• 5 Tbsp. flour
• 3 cups beef broth
• 2 bay leaves
• 1 tsp. sugar
• 2 Tbsp. vinegar

Instructions

1. Toss the diced meat with salt and pepper.
2. Heat the butter and saute the meat and onions over high heat until lightly browned.
3. Add the flour and cook, stirring 2 minutes.
4. Add the broth gradually, stirring up the brown bits clinging to the bottom of the pan.
5. Add the remaining ingredients, cover and simmer slowly for 1 ½ hours.
6. Serve over the Dutch Winter Stamppot, or with rice or boiled potatoes

4 from 1 vote

Print

Dutch Stamppot

Ingredients

• 8 large carrots peeled and sliced
• 3 large onions peeled and cut into rings
• 3-4 cups water
• 1 tsp. salt optional
• 1 tsp margarine/butter
• 10 medium potatoes peeled and cut up
• ¾ cup margarine/butter
• Salt optional and pepper to taste

Instructions

1. Place carrots and onions and onions in a 6-quart Dutch oven along with the water, 1 tsp. salt and 1 tsp. butter.
2. Boil until tender.
3. Meanwhile, boil the potatoes until tender in a separate pot.
4. Drain the carrots and onions, reserving 1/3 cup of the boiling liquid.
5. Return the carrots, onions and 1/3 cup reserved liquid to the Dutch oven.
6. Drain the potatoes and add them to the Dutch oven.
7. Mash the carrots, onions and potatoes until well incorporated.
8. Add the rest of the butter, salt (optional) and pepper to taste.
9. The dish should be a lovely orange colour from the carrots.

Recipe Notes

Taken from the cookbook “Let’s go Dutch” by Johanna (van der Zeijst) Bates