beanfields… yes please!

We recently had the opportunity to sample Beanfields Bean & Rice Chips and OMG! Heavenly and delicious. We didn’t really think we would like chips that were bean-based, but boy were we wrong.

They’re not only flavorful, but they are full of fiber and protein! Even if you don’t like beans, you’ll be surprised at the delicious flavor. We all know beans are a nutritious food group. Beanfields have made this so good, that even non-bean fans will love them. Must have for your next fall get together!

beanfields

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Charred Corn Carbonara

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This dish is a bit more on the decadent side – but hey we added some vegetables so that counts right!? The bright, fresh veggies are the perfect counterpart to the scrumptious noodles. If you feel the need to make it a bit healthier, omit the bacon/grease and use olive or coconut oil and add more veggies!

Charred Corn Carbonara

Makes: 4 Servings Total Time: 1 hour

Ingredients 8 slices bacon, chopped ½ pound raw, peeled and deveined shrimp (can easily be substituted for chicken or left out entirely!) ¼ teaspoon salt ¼ teaspoon pepper 3 ears corn 1 lb. whole wheat spaghetti 4 garlic cloves, minced 3 eggs 1 ½ cups freshly grated parmesan cheese 2 tablespoons fresh chives 1 cup fresh spinach, chopped fresh burrata for topping

Directions Bring a large pot of water to a boil and cook your pasta according to directions. When done, drain and toss with a bit of olive oil to keep from sticking.

Heat the oven to 425°. Place the ears of corn on a baking sheet and cook for about 20 minutes. Increase heat to broil for several minutes to give the final char. Remove from oven and set aside to cool then remove kernels from cob.

Heat a large skillet over medium heat and add the bacon. Cook until very crispy. Remove the bacon from the skillet with a slotted spoon and carefully remove all but 1 tablespoon of the bacon grease from the pan. Set the extra bacon grease aside.

With the skillet still over medium heat, pat your shrimp (or chicken) dry and sprinkle with salt and pepper. Add to the skillet and cook, tossing until the shrimp are pink and opaque, about 3-4 minutes. Transfer to a plate.

Whisk together the eggs and grated parmesan.

Add the bacon fat back to the skillet and turn to low. Add the garlic and spinach and cook for 1 minute. Add noodles and toss well. Remove the skillet from the heat and start to slowly drizzle in the egg/parmesan mixture. Toss quickly and constantly to create a sauce. Continue tossing for several minutes. After all of the mixture has been added, stir back in the bacon, shrimp and corn. Top with fresh chives (or other herbs) and a scoop of fresh burrata. Enjoy!

chicken. fajita. bowl.

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It’s no secret that we love bowl foods, especially when it comes to how easy they are! After marinating the chicken, you’ll test your knife skills with the peppers and onions and end up with a delicious meal in minutes!

This is a great weeknight meal or leftover lunch!

Chicken Fajita Bowls

Makes: 4 Servings Total Time: 1 hour 30 minutes

Ingredients for the chicken- 1½ lbs chicken breasts 2 tablespoons lime juice 3 tablespoons olive oil 3 garlic cloves, minced ½ teaspoon salt ½ teaspoon ground cumin ½ teaspoon chili powder

for the veggies- 1 poblano pepper, thinly sliced 1 red bell pepper, thinly sliced 1 yellow pepper, thinly sliced ½ yellow onion, thinly sliced ½ red onion, thinly sliced

for the bowls- 4 cups cooked rice (white or brown) 1 cup beans (black of pinto) 1 cup charred corn 1 cup tomatoes, chopped 2 avocados, sliced limes fresh cilantro

Directions Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin and chili powder in a bowl and whisk. Add the chicken and let marinate for one hour.

Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, with the marinade, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the sliced veggies. Sauté until tender and charred. Add the chicken back to the skillet and toss to combine.

Serve in a bowl with rice, black beans, charred corn, chopped tomatoes and sliced avocado. Serve a lime wedge on the side for squeezing.

sweet potato breakfast skillet

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This tasty breakfast hash will test your skills bright and early! It’s an incredibly versatile recipe so feel free to add different kinds of potatoes, greens, different herbs, cheese – etc! It’s also great for serving a crowd – just grab a bigger skillet!

Sweet Potato Breakfast Hash

Makes: 4 Servings Total Time: 35 minutes

Ingredients 3 tablespoons olive oil or butter, divided 2 medium sweet potatoes, cut into ½ inch dice 1 medium onion, chopped 1 bell pepper, chopped ½ lb. sausage ¼ teaspoon smoked paprika kosher salt freshly ground black pepper 4 eggs scallions, sliced

Directions Preheat oven to 400°.

Heat a large cast iron skillet over medium heat and add 1 tablespoon olive oil or butter. Once hot, add the sausage to the pan. Stir to crumble and cook until evenly brown.

When sausage is almost done, add the onions and peppers and continue to cook until the onions and peppers are soft and the sausage is browned. Remove everything from the skillet and set aside on a plate.

Add the remaining olive oil or butter to the pan and add the sweet potatoes. Sprinkle with paprika, salt and pepper.

Cook and stir every so often until the outsides of the potatoes begin to brown. Then cover the skillet and continue to cook until the insides become soft. Continue stirring every couple of minutes to keep from burning.

Once the potatoes are soft, add the peppers, onions and sausage back to the pan and stir to combine. Using a spatula, create four indents for your eggs. Carefully crack the eggs into those spots.

Put the skillet into the oven and bake to your liking (on the eggs), about 10-15 minutes.

Top with fresh herbs and a piece of buttered toast.

Fresh Homemade Salsa

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Homemade Salsa

Makes: 8-9 Pints Total Time: 1.5 hours

Ingredients 10 cups peeled, chopped and drained tomatoes 3 cups onion, chopped 1 ¾ cups green bell pepper, chopped 5 jalapenos, membranes and seeds removed (leave seeds for extra spice), chopped 7 garlic cloves, finely minced 2 ½ teaspoons cumin 2 ½ teaspoons ground black pepper 2 ½ tablespoons canning or pickling salt 1/3 cup fresh cilantro, chopped 1/3 cup sugar 1 ¼ cups apple cider vinegar 16 ounces tomato sauce 12 ounces tomato paste

Directions To peel the tomatoes, preheat the oven broiler to high. Then cut tomatoes in half and place cut side down on a large greased baking sheet. Place under the oven broiler for 3-4 minutes, watching closely, until the skins begin to puff. Remove from the oven, and let them cool for several minutes. When the skins will start to wrinkle, slip the skins off. Continue until all tomatoes have been peeled. Blanching the tomatoes to remove the skins is also an option, however broiling results in better flavor.

After the tomatoes have been peeled, place a colander in the sink and add the tomatoes. Gently break the tomatoes into pieces with your hands and pull out the white cores as you find them. Let the tomatoes drain for 30 minutes or so.

After 30 minutes, combine all salsa ingredients in a stainless steel (SS is important because from an acidity standpoint) pot. Stir together and bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes.

Prep your jars by sterilizing the cans in a water bath. Place steamer rack in the bottom of a large stock pot or canning pot. Place new or clean mason jars on the rack. Fill the jars with water and fill the pot with just enough water to come to the top of the jars. Heat water to a simmer and simmer for 10 minutes.

Sterilize the lids by placing in a bowl and covering with boiling water.

Ladle salsa into sterilized jars, leaving about ½ inch at the top. Wipe the rim of the jar clean with a damp paper towel. Place lids on the jars and screw on the lid rings. Do not overtighten to ensure that you get a good seal.

Place the filled and lidded jars back onto the rack in the large stockpot of hot water you used to sterilize the jars.

Cover the jars with at least 1-inch of water. Bring to a rolling boil and process for 15 minutes (times depend on your altitude! For altitudes 1000-6000ft process for 20 minutes and above 6000ft process for 25 minutes). Then turn off heat and let the jars sit in the water for 5 minutes.

Remove the jars from the water bath and let sit on the counter for several hours until completely cool. The lids should “pop: as the salsa creates a vacuum under the lid.

If a lid doesn’t seal, either replace the lid and reprocess in a water bath for another 15 minutes, or stir in the refrigerator and use within several days.

Label the salsa and store! Canned salsa should be eaten within about a year.

Homemade Strawberry Fruit Leather

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Homemade Strawberry Fruit Leather

Makes: 2 Trays Total Time: 3 hours 5 minutes

Ingredients 4 ½ cups strawberries, hulled ½ cup honey or maple syrup 2 tablespoons lemon juice

Directions Preheat oven to 170°F. Line two large rimmed baking sheets with silicone baking mats or parchment paper.

Combine ingredients in a blender and puree until smooth. If desired, strain to remove seeds. The mixture should be pourable, but not thin enough to run off a baking sheet. Divide the mixture between the pans, and spread with a spatula making sure to spread evenly.

Bake for 3 hours or until leather is no longer sticky. Rotate pans 180° and swap racks halfway through baking.

Transfer leather to a cutting board and let cool before slicing into desired sizes. Wrap with parchment or wax paper and store in an airtight container.

Blackberry Honey Jam

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This homemade blackberry jam is sweetened with honey, rather than white sugar – sweet and healthy!

Homemade Blackberry Honey Jam

Makes: 4 Pints Total Time: 1 hour

Ingredients 3 lbs fresh blackberries 1 ¾ cups honey 2 large Granny Smith apples 1 tablespoon freshly squeezed lemon juice

Directions Wash the blackberries and place in a large stockpot.

Slice the apple into quarters and remove the core. Grate both apples, leaving the skin on. Add to pot with blackberries then add honey and lemon juice.

Heat on high until the mixture begins to boil, reduce heat and simmer for 15 minutes

Use an immersion blender (or potato masher) to puree blackberries until smooth and there are no chunks.

Reduce heat to medium-low and simmer for an additional 30-45 minutes, based on consistency. It will continue to thicken as it cools.

Place in prepared jars, leaving ¼ inch headspace at the top and can using a water bath. Process for 10 minutes.