Chili

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1 lb ground beef
1 TB dried, minced onion, rejuvinated
1/4 tsp garlic salt
1 (15 oz) can tomato sauce
1/2 C Pace Picante Sauce
1/2 envelop Williams chili seasoning
1 3/4 C cooked pinto beans

Brown meat and onion in a large sauce pan.  Add remaining ingredients and mix well.  Bring to a boil then reduce heat to low and simmer for at least an hour.

Mommy wanted a good chili recipe so I went searching online and found this one.  It is good!  The recipe was originally doubled but we found that it make a HUGE pot of chili so we halved the recipe.  It's not often that we half a recipe these days.  :)

Love Always,
Mommy

Pinto Beans and Rice aka Pot Licker

Mommy modified from Hillbilly Housewife

3 C dried pinto beans, sorted and washed

2 quarts water

2 tsp salt

6 slices bacon, cut into small pieces (optional but yummy)

Overnight Method

This is the best method.  Soak beans overnight.  Bring to a boil, add bacon, cover and simmer for 30 minutes.  Add the salt and cook for 15 minutes longer or until beans are soft.  Serve with rice and cornbread.

You can also soak the beans overnight, bring them to a boil, add bacon and cook for 30 minutes then transfer them to a crock pot on low for a couple hours.  Serve with cornbread.  This is a good way to bring these to church.

Last Minute Planning Method

Bring 2 quarts of water to a boil.  Add the beans, turn off the heat and cover for 1 hour.  Bring back to a boil and simmer for 30 minutes.  Add salt and bacon and cook for 45 minutes or until beans are soft.  Serve with rice and cornbread.

Pot Licker is a family favorite and so cheap to make!  Serve it with rice and you have a complete protein that fills up tummies.  Hillbilly Housewife says that she would serve cornbread mushed up with pot licker juice to her babies when they got to be a year old.  Yum!  This is a very good and frugal meal.  Mommy is so glad that her children like this so much.

Love Always,

Mommy

Cilantro Lime Sauce

Mommy created recipe

2 limes
1/2 C butter
1 tsp salt
2 TB (or more) fresh cilantro, finely chopped

Juice the limes.  Add chopped cilantro to taste.  Allow cilantro to soak in lime juice for awhile.  Add salt and butter.  Serve over rice or noodles.  Might be good on chicken or beef as well.

Mommy created this last night and it was so yummy!  We had this over rice and shredded beef tacos (street tacos) and it was delicious!  We are having it again for lunch today as requested by you children.  :)


If making this as a rice dish I would add this sauce to app. 4-5 C. of cooked rice.  Mommy just served it on the side so everyone could add it to their rice to taste.  Joshua is allergic to lime so I didn't want to mix it into all the rice.
Love Always,
Mommy

Black Bean Soup

I found this over at Women Living Well. Mommy has modified it significantly.  :)


2 cans of seasoned black beans (drained, not rinsed) 
4 C. chicken broth  
2 Tbsp palm shortening 
1 cup chopped onion 
2 cloves of garlic minced 
2 tsp chili powder 
1/2 tsp cumin
1/2 tsp marjoram
1 tsp rosemary
1 tsp salt 
Rice, cooked

Cheddar Cheese, shredded 

In a large pot saute onions and garlic in oil until soft. Add the spices and salt; stir well to combine. Add broth and beans; bring to a boil. Turn heat to medium and let soup cook for 15 minutes. Remove half the soup and blend it in the blender (or mash with a potato masher).  Pour back into remaining soup and stir well.  Serve over rice.  Sprinkle with cheese.  Yum!



February 4, 2011
I found this on Facebook this morning and I had everything on hand so we had this for lunch.  It was liked by everyone- even Hannah who isn't our soup gal.  :)  So, per Hannah's request- here is the recipe.  It was really good.  I foresee making this again in the near future.


UPDATE July 17, 2012
This is a wonderful soup and requested frequently around here!  All of you children cheer when you see Mommy making this.  It is so yummy!  


Love Always,
Mommy

Baked Lentils with Cheese

From Auntie Shea

1 3/4 C lentils
2 C water
1 whole bay leaf
2 tsp. sea salt
1/4 tsp pepper
1/8 tsp marjoram
1/8 tsp sage
1/8 tsp thyme
1 small onion, chopped
2 cloved garlic, minced
2 C. canned tsomatoes, drained well

Mix all ingredients into a 9x13 pan, cover tightly and bake at 350 degrees for 30 minutes.

Add:
2-3 large carrots, sliced 1/8" thick
1/2 C. celery, finely chopped
2 TB fresh parsley, finely chopped

Cover and bake another 40 minutes or until vegetables are tender.

Sprinkle with 3 C. of cheese and bake uncovered 5 minutes more or until cheese is melted.

This a really yummy recipe from Auntie Shea.  Her crew LOVES this!  We made this for lunch today when Mrs. Munoz came over and she really liked it too.  When Mommy makes this I skip the celery and used dried minced onion and garlic that has been rejuvenated.  I also use 2 tsp. dried parsley.  In additon, I sometimes half the recipe and skip the tomatoes and cheese for a delicious dish for Joshua!  He really likes it too!  Auntie Shea has a yummy winner with this recipe!

Love Always,
Mommy