Benedict Rancheros

Mmm.. Mexican.. yum...:)))

Okay, so I love Mexican food, cilantro, and beans.

I was at costco, strolling along the aisles, and then I spotted a whole pack of canned black beans!

I picked it up immediately without hesitation.

....what was I thinking??

They've been in my pantry for like, 9 months now. 

My original plan was to use a can of beans once a week for 8 weeks, but those cans just ended up sitting there, forgotten.

Two of them were donated at the canned food drive last week, one of them was used for pasta, and the rest were simply heated and eaten by... me!

Of course, I still have a few cans left... and I don't think I would ever buy them in bulk again!

So anyway, this was something I made to clean my pantry, to be honest.

My family is usually not crazy about beans, but they all loved this dish!

Just smuggling in some good ol' beans for my family:) 

They ARE meant to be good for you, right?

Benedict Rancheros
serves 2
Recipe adapted from Epicurious
Ingredients:
1 jalapeno
1 tsp olive oil
1 small onion, chopped
1 clove garlic, chopped
1/2 tsp cumin
1 cup crushed tomatoes with juice
1/2 cup water, plus more as needed
2 eggs
black pepper & sea salt
1 Tbsp finely chopped cilantro*
1/2 cup canned black beans, drained
1/2 cup water
2 corn muffins (recipe below)

Directions:
Cut jalapeno in half lengthwise. Scrape the seeds and reserve them for later use, and finely chop the flesh.
Heat oil on a skillet over medium heat and cook the jalapeno, onion, garlic, and cumin for 4-6 minutes.
Add the tomatoes and 1/2 cup water, bring to a boil, then simmer over medium low heat until it becomes a sauce-like consistency.**
Poach the eggs and keep warm in 120F water.
Taste the sauce, season, and add the reserved jalapeno seeds if you want it spicier. (I didn't add the seeds, and it was  mild to medium spicy). Stir in the cilantro, cover, and remove from heat.
Pour the beans and water into another skillet over medium heat, mash with a fork, then cook until thickened, about 3-4 minutes. Add water as needed.
Cut the rounded tops of the corn muffins and cut the bottom in half horizontally. Toast under a broiler, cut side up, until golden brown. Put the muffin on a serving plate, spread the beans, top with a poached egg, then the vegetable tomato mixture. Garnish with cilantro, if desired.

Notes:
*I forgot to stir in the cilantro in the salsa, so I simply used it as a garnish at the very end!
**I had to simmer for a LONG time until it thickened even the slightest bit. The tomatoes were very watery:( I would use just 1/4 cup of water next time.

Corn Muffins:
Recipe adapted from Betty Crocker's New Cookbook
Ingredients:
3/4 cup yellow cornmeal
1/4 cup all purpose flour
3/4 cup buttermilk
2 tbsp vegetable oil or shortening
1/2 tsp sugar
1/2 tsp salt
1/4 tsp baking soda
1 large egg

Directions:
Preheat the oven to 450F. Grease the bottom and side of 6 muffin cups with shortening.
Mix all ingredients. Beat vigorously 30 seconds with a wooden spoon. Pour batter into muffin cups.
Bake for 10-15 minutes, until golden brown.

Asian Chicken with Peanuts

Chicken is officially my favorite meat.

Well, they're poultry, not exactly 'meat'. So let's say.. favorite protein?

No, wait. Beans are better.

Okay, chicken is my favorite animal to eat... that sounds weird, doesn't it?

Forget it. I just like chicken.

They're so versatile and easy to prepare in a snap. Plus, they're healthy!

I don't know how many people are like me, but I like the taste of healthy food. I usually eat the chicken breasts rather than the wings or drumsticks.

And I love munching down a big bowl of chunky vegetables.

It makes me feel so... pure and organic:)

But at the same time, I love chocolatey, buttery, fudgy desserts, so I guess that evens it out.

Asian Chicken with Peanuts
serves 4 (2 cups each)
Recipe adapted from Campbell's Kitchen
Ingredients:
2 tablespoons cornstarch
1 3/4 cups less sodium chicken broth
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon sesame oil (optional)
2 tablespoons vegetable oil
1 1/4 lb skinless, boneless chicken breast halves, cut into 2 inch strips (2 cups)
2 teaspoons chopped garlic
2 cups broccoli
2 small red peppers, cut into 2-inch strips (2 cups)
1/2 cup salted peanuts*
2 tablespoons chunky or creamy peanut butter (optional)**
1 cup long grain white rice, cooked (3 cups cooked)

Directions:
Stir cornstarch, broth, soy sauce, ginger, sesame oil in a medium bowl.
Heat 1 tablespoon oil in a 12-inch skillet over medium high heat and stir fry chicken until well browned. Remove the chicken from the skillet and keep warm.
Reduce heat to medium, heat 1 tablespoon oil, and add broccoli, pepper, and garlic and stir fry until tender crisp. Stir in the cornstarch mixture; cook and stir until it boils and thickens, then stir in the peanut butter. Return chicken to skillet.
Stir in peanuts and season with salt to taste. Cook until hot and bubbling.
Serve with cooked rice.

Notes:
*I didn't have salted peanuts, so I used regular peanuts and added about 1/2 teaspoon salt.
**The original recipe doesn't include peanut butter, but I felt that the end result didn't really pick up the peanutty flavor from just the salted peanuts.