Bean Days

My husband and I were engaged for the entire winter and spent a lot of time at his parents house. Whenever we'd go over on a cold, gray, dreary day, she would have a big pot of beans ready for us and they were the most delicious, comforting thing imaginable. You'd never think beans could be so wonderful, but these are. Wonderful and simple. And then she gave us one of my favorite wedding presents - a big stockpot with a bag of pinto beans and the beloved recipe.
Now whenever it's a cold, dreary day, it's a bean day and we enjoy a yummy, comforting bowl of beans.



Pinto Beans

Fill a stockpot until 2" from the rim with water and bring to a boil while picking through the beans. Don't use old, dark or shriveled beans - or halves and pieces. Put the good ones in a colander and rinse well.
Pour beans into boiling water. Do not salt. Add 2-3 Tbs bacon grease or shortening (bacon grease is better) and cover, allowing some steam to escape. Boil hard on medium high heat for 10 minutes. Reduce heat to medium, so it is still a good boil. Set timer for 45 minutes to an hour and check if water is boiled down. Add 3-4 cups boiling water. Repeat several times until beans are soft and the overall consistency is creamy - the creaminess happens naturally - no smashing beans necessary. Salt to taste.

Angel Hair Pasta with Lemon and Chicken

This is one of my favorite recipes and my kids LOVE it!!! I just HAD to make it tonight.

Angel Hair Pasta with Lemon and Chicken

9 oz Angel Hair (though I usually go with more)
1 1/2 cups cooked diced chicken
1/4 cup melted butter (though I usually go with less)
2 Tbs lemon juice
1 tsp parsley
1/4 tsp marjoram
1/4 tsp garlic powder

Cook pasta. Toss in remaining ingredients. Add salt and pepper to taste (I like to use sea salt). Top with Parmesan.

Chicken Enchiladas

I got this recipe from my favorite college roommate, Rosanna, and have made it about a billion times - we love 'em! The recipe is super versitle - you can use corn tortillas instead of flour, whatever kind of cheese you want, etc. I even used jalepenos instead of the green chilies on my last batch - it was really hot, but REALLY good!
You can also use all reduced fat ingredients - it still tastes great that way.

Brown 1 lb. chicken with salt and pepper.
Mix together:
1 can cream of chicken soup
1 medium container sour cream
1 small can diced green chilies
handful of monterey jack cheese
Add the chicken.
Roll mixture into flour tortillas. Place in a greased 9x13" pan. Top with leftover filling and monterey jack cheese.
Bake at 350 for 20-30 minutes.

Hamburger Stroganoff

This recipe is super easy, super quick and super cheap.

1/2 lb hamburger meat
1 can cream of mushroom soup
1/2 cup sour cream
a couple of drops of worchestershire sauce

Brown hamburger and drain. In pan, combine all the ingredients and cook until heated. Serve over noodles or rice.

Creamy Chicken and Cheddar Rice

This taste's just like Marie Callendar's chicken and broccoli and rice, but better!
(I got this one from Kraft's Food and Family Magazine)

1 lb chicken, cut up
1 teaspoon garlic powder
1 can (10 3/4 oz) cream of mushroom soup
1 soup can milk
1 1/2 cups minute rice, uncooked
2 cups broccoli
1 cup shredded cheddar

Cook chicken with garlic powder.
Add soup and milk. Bring to a boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 minutes or until rice is tender.
Stir in 1/2 cup of the cheese; sprinkle with remaining cheese.
Serves 4.