Tag Archives: recipe

What’s (been) for Dinner

What’s (been) for Dinner

Hi Sweet Friends,

It’s been a while. I talked to one of you this week and got a gentle reprimand? chiding? let’s say, “reminder” that I have not posted a menu lately. She’s right. I haven’t. Here’s why: I feel totally uninspired. Dinner just keeps rolling around. It feels to me like I’m always {have you ever notice how “always” and “never” only seem to turn up in whiny conversation?} running home, later than I meant to be, on the verge of being a hot mess instead of the gracious preparer of nutritious meals for the family. And it often feels like I am just recycling the same old meals, day after day. So I haven’t been writing about it much.

This week I tried a new recipe though! Crazy, right?!? Last night we had “Beef and Bean Burritos.” It’s another recipe from my favorite Cook’s Country/America’s Test Kitchen. Only I made enough changes that I think it’s okay to post. So here it is. Not totally intense, stir in the clock-wise direction like ATK recipes can often be. Instead it’s more appropriate for a weeknight. So we had it last night with chips and salsa, green salad, and pineapple. Yum! Here’s the recipe…

Beef and Bean Burritos (adapted from Cook’s Country recipe)


2 cups chicken broth
1 cup rice
1/4 cup minced cilantro

Beef & Bean Filling:

1/2 cup chicken broth
1 can pinto beans, rinsed
1 Tablespoon olive oil
1 onion, finely chopped
4 1/2 Tablespoons tomato paste
1 1/2 Tablespoons ground cumin
1 1/2 teaspoons oregano
1 1/2 teaspoons chipotle chili powder
1 pound ground beef
juice of one lime
1 teaspoon salt
8 tortillas
grated cheddar
sour cream

1. Put 2 cups chicken broth in rice cooker with 1 cup rinsed rice and chopped cilantro. Follow the directions for your rice cooker.

2. Combine 1/2 cup chicken broth and half the rinsed beans. Mash with potato masher.

3. Heat oil. Add onion and cook until beginning to brown, about 5 minutes. Stir in tomato paste, cumin, oregano, and chili powder. Cook 1 minute. (Be sure to breath this amazing fragrance! Yum!) Add beef. Cook until no longer pink.

4. Mix mashed beans with meat mixture. Cook until nearly all liquid has evaporated, about 3 minutes. Stir in remaining whole beans, lime juice and salt. Remove from heat and set aside.

5. Adjust oven rack to highest slot. Preheat broiler. Line a rimmed baking sheet with foil. Warm the tortillas until soft. Divide rice, meat and beans and cheddar cheese evenly. Fold and roll tightly. Transfer to sheet, seamside down.

6. Sprinkle remaining cheese over the top. Broil and serve with a dollop of sour cream. (Think about garnishing with more chopped cilantro, sliced avocado, or a scoop of salsa/pico de gallo.

Absolutely worth the effort. It’s a keeper!


What’s for Dinner {This Week}

What’s for Dinner {This Week}

So it’s Tuesday night already! Hope you’ve already created two stellar meals this week. Just in case you’re looking for a little inspiration for the rest of the week, here’s what we’ll be dining on here in P-land.

Monday: leftovers. Yep, feel inspired. I made a fresh green salad and Glenn picked up a loaf of bread for me but otherwise, this was a heat and serve meal.

Tuesday: brats and beans with tomato and cucumber slices. That was the plan. Then I added cornbread and fresh watermelon. This was a lovely dinner. Such colorful food. Love when it looks good on the plate.

Wednesday: reheated lasagna. I think I am personally responsible for the heat wave we’re experiencing in Portland. I planned cool-weather type meals like Shepherd’s Pie and Lasagna and then it was 85*…in the kitchen. At any rate, even though it seems completely wrong with this beautiful sunshine and the warm temps we’re enjoying, we have half a lasagna to eat up so that’s what we’ll do. I’ll make a fresh green salad and toast some bread with parmesan though so that it feels a bit fresh.

Thursday: easy beef enchiladas with corn relish, green salad, and chips and salsa. I have to call this “easy” beef enchiladas because Glenn’s favorite is the America’s Test Kitchen version. Which is pretty amazing but also takes almost the whole day to prepare. Since that’s not an option, I’m making the easy version with browned hamburger and enchiladas sauce from a can. Pretty much the recipe they make fun of on America’s Test Kitchen when they are introducing their version. We’ll also have chips and salsa. Or rather, we’ll also have Juanita’s chips and O’Hana Salsa. Yep. Because my amazing friend, Julie, sent O’Hana Salsa to me when her too-kind husband was driving through Portland last weekend. Can you believe that? It really is crazy-kind.

Friday: soy sauce & brown sugar salmon with asparagus and good bread. I’m trying this recipe off of Cathy’s pinterest. I haven’t been spending a lot of time online so my pinterest board is getting pretty boring. Had to go searching for something better from a trusted source.

Saturday: rigatoni with beef and onion ragout. Have you heard of Cook’s Country? It’s the same people as America’s Test Kitchen. I’m a recipe tester for Cook’s Country and they’ve asked me to test this one. They don’t ask very often and they’re always very careful to ask you to opt out if it’s not a meal you’d usually choose so I haven’t done this much. But this one looks amazing and is filled with flavors we love. So I’ve stuck it on Saturday when I’ll have plenty of time to prepare the meal. The only bummer is that I can’t share the recipe, since it’s, you know, still in testing. I do promise to tell you if we like it or not.

Sunday: pretending-to-be-Chipotle pork and rice bowls. These were delicious when we had them a couple weeks ago and I am ready for that taste again. So we’ll cook the pork in the crock pot and throw the rest together at the last minute. And of course it will all be accompanied by…you guessed it. Chips and O’Hana Salsa!

Bon Appetit!