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March 13, 2012

Recipe for slow cooker vegetarian chipotle baked beans

Slow-cooker-vegetarian-baked-beans

In the house where I grew up, my mother treated my brother and me (and my dad, too) to franks and beans for dinner every now and then. The franks came from the kosher butcher who delivered a freezer full of packaged meats to our house a few times a year, and I remember them as the best all-beef franks I've ever eaten. The vegetarian baked beans, on the other hand, came from the grocery store, in the red-and-white can, and I don't remember much about them except that I liked them enough to eat them cold, right from the can, when my mother wasn't looking. This recipe for vegetarian (and vegan) chipotle baked beans comes close to the taste I remember, except that they're a bit more grown up, not burn-your-mouth spicy, with a deeper smoky flavor that replaces the ham bone added to traditional bean pots. Let the slow cooker do the work, and start with fresh dry beans. No cans needed. When my husband Ted added a couple of turkey franks to a bowl of these beans for dinner, it made me feel like a kid again.

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September 6, 2011

Recipe for slow cooker Indian-spiced lentils {vegan, gluten-free}

Slow-cooker-indian-spiced-lentils-1

This week, Chelsea, my summer intern, moved into her dorm, where she and three friends will share a suite with a kitchen and a brand new four-quart slow cooker. A few weeks ago, we tested this super-easy, budget-friendly recipe for slow cooker Indian-spiced lentils, paired with a cucumber raita that I'll post here later this week. Lentils, hardy and healthy, take particularly well to the spices that also warm up curries: cumin, coriander, ginger, and garam masala (which contains a bit of each). We used small brown lentils, the kind you can buy in bulk in an Indian grocery, but any brown or red lentils would be perfect. You can make this on the stovetop in a heavy pot or Dutch oven, but the lentils will tend to stick as they absorb liquid, so be sure to stir from time to time. Serve over basmati or brown rice, or add to stew or soup.

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August 28, 2011

Slow cooker green chile chicken recipe

Slow-cooker-green-chile-chicken-1

Chelsea, my summer intern, returns to college this week. It hardly seems possible that we've been cooking together for three months, or that we've made dozens of great recipes with only two toss-in-the-compost failures. This slow cooker green chile chicken typifies the budget-friendly recipes we've created with college students in mind. Throw a few ingredients into the slow cooker on the way to classes in the morning, and come back to a ready-to-eat dinner at the end of the day. We paired this chicken with quick and easy black beans and rice, and rolled everything in a tortilla with a bit of salsa on top. It's nutritious and economical, as a small bit of chicken is all you need with rice and beans, and you'll have plenty of time left to do homework -- or play with your kids, or read a book, or watch reruns of The Good Wife on television.

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July 17, 2011

Quick and easy black beans and rice recipe {vegan}

A week of recipes designed for easy cooking, in or out of a burrito. Viva Mexico Week, Day One.

Black-beans-and-rice

Except for the little sprigs of cilantro (from my herb garden), every ingredient in this quick and easy rendition of classic black beans and rice came right from the pantry. The quick comes from pre-cooked rice, which could be leftover rice from Chinese takeout or from a big batch you've made in the rice cooker. Canned black beans and store-bought sofrito speed things up, too. Sometimes black beans and rice are served side by side (as in moros y cristianos, "moors and christians"), but I figure it's all going to get tossed together in your tummy, so why not cook everything together from the outset? You can double or triple this recipe, or make a huge batch for a crowd, to serve with grilled chicken or fish, or rolled up in a burrito.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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