egg salad finger sandwiches

Egg Salad Finger Sandwiches

I previously posted about my father’s egg salad sandwich, and egg salad is an excellent filling for finger sandwiches.  Finger sandwiches are a great thing to serve at a Mother’s Day tea.  I really think that a tea party is the perfect Mother’s Day lunch.  You don’t even need to serve tea.  You can have juice, cocoa, or lemonade.  Finger sandwiches and sweets are more than adequate.  This egg salad is one of my favorite versions.  It came about one day when I was making lunch and was decided to make things a little fancier by adding chopped celery leaves, […]

chili mac topped with shredded cheese and ready to eat

Chili Mac

What can you do with leftover chili?  There are many possible answers to that question, but a hearty and delicious option is to turn it into Chili Mac.  This recipe requires only three ingredients–chili, pasta, and shredded cheese.   There are canned version of chili mac available, but there’s no substitute for the homemade version, and it’s not difficult to make at all. All you need to do is heat up some leftover chili while you cook a pound of pasta.  For this dish, I generally use large elbow noodles, but I have been known to use penne or rotini in […]

A slice of navy bean pie

Navy Bean Pie

I decided to finish out my 30 days of beans with another dessert recipe, the Navy Bean Pie.  This pie recipe is not something made by the Navy, at least not to my knowledge.  It is, in fact, made from navy beans which are reported to have been a staple food of the US Navy in the early 20th century. This pie has its roots in the culture of African American Muslims, and is truly an American original.   The navy bean is the only bean that the Honorable Elijah Muhammad allowed in the strict dietary code for the Nation of […]

melted cheese and tortill chips top the soup.

Chicken Tortilla Soup

This soup is one of my favorites.  It’s a very easy recipe and is delicious.  My favorite part is the layer of chips and melted cheese on top of the bowl of soup, but the whole thing is a special treat. This recipe begins with ground or chopped chicken that is sautéed with onions, garlic, carrots, and celery.  The mixture is combined with tomatoes with green chilies, beans, corn, broth, and spices before being simmered until the flavors are fully combined. The soup is ladled into oven safe bowls and topped with tortilla chips and shredded cheese before being popped […]

Southwestern crescent squares out of the oven

Southwestern Crescent Squares

I made this for dinner and had the hardest time coming up with a name for it.  I wanted to call it a pot pie, but in my opinion, a pot pie should have gravy.  There’s no gravy in this recipe.  I considered calling it a pasty, but pasties are supposed to be little half round things that are crimped shut.  It’s sort of a giant hot pocket, but pan pocket sounded too weird, so I opted for Crescent Squares because it has a crescent roll crust and is cut into squares for serving. This recipe is very easy to […]

salad of beans with a sweet and sour dressing

Sweet and Sour Bean Salad

I decided that my 30 days of beans needed another bean salad.  For this one, I decided to switch up the flavors and try something new.   I selected beans that would create a pretty color combination–garbanzo, edamame, and kidney beans.   I added onion to enhance their flavor.  I believe that onions and beans are a natural pairing. I combined all of the beans and the onion in a bowl. For the dressing, I opted for  Catalina dressing (or red French) dressing.  To this, I added some black pepper, and seasoned rice vinegar.  I didn’t add salt because the canned […]

cholent ready to be served

Cholent

I had never heard of Cholent. My introduction occurred as I was walking down an aisle that ran from the back to the front of a grocery store.   I should mention that this was not my local grocery store.   As I was walking,  I noticed a bag of mixed beans on the shelf that was labeled Cholent Mix. Since I was in the middle of 30 days of beans, I grabbed the bag and decided to do some research.  I learned that Cholent, which is sometimes spelled Chulent, is a Jewish sabbath dish that is started before the […]

A slice of corn pone ready to eat

Hillbilly Corn Pone

Remember those pinto beans that I cooked a while back?  I still had some leftovers, and I needed to find something to do with them.  Beans and cornbread are a great combination, and this recipe for corn pone is a combination of beans covered by a layer of what is best described as a corn bread souffle.  The recipe indicates that you should use a 9X13 inch pan, and I will strongly suggest that you don’t attempt to make this dish in anything smaller.  I don’t have any attractive 9X13 inch pans, so I poured everything into an 8X12 inch […]

bean pie with coconut

Coconut Bean Pie

You read the title to this post correctly.  Coconut Bean Pie is not a typo.  I did not mean Coconut Cream Pie.  This recipe is also made from pinto beans.  I enjoyed the Pinto Pecan Pie so much that I decided to try another recipe. For this one, we opted to leave out the brown sugar and considered using a different extract such as rum or pineapple, but in the end, we chose to stick with vanilla.  We added shredded coconut in place of the pecans, but this pie might be good with pecans added in addition to the coconut. […]

Shrimp float on top of the mongo guisado

Mongo Guisado

No series of bean recipes would be complete without an Asian style bean dish. This one has its roots in the food culture of the Philippines.  I had never done anything with mung beans besides sprout them until a few months ago when I decided to cook some with onions and garlic and bacon.  The taste of cooked mung beans reminded me of black eyed peas.  I still had some dried mung beans in the pantry, so I began to look for a recipe that was more authentic. I asked co-workers and they mentioned several sweet recipes, but only two […]