Vegetarian Black Bean Soup at Disney's Carribean Resort

The largest moderate resort at Disneyworld is the Carribean Beach Resort. Organized by clusters of buildings named after Carribean islands, each "island" has its own white sand beach, bus stop and pool. The "islands" are centered around a lake and a hub known as Port Royale. Port Royale has several large pools, Disney shops and a food court with one sit-down restaurant, "Shutters." When we read about the hotel on line we thought we were all fired anxious to take advantage of all of these amenities. We imagined ourselves renting bicycles and sailboats, swimming in the pools, lounging on the beach and testing all of the Carribean dishes at "Shutters." Instead, we saw exactly two things at our hotel: Our beds... and the bus stop. There was just too much fun waiting for us at the parks. We hurried out the door every morning early and came home later than we should have at night. We might as well have stayed in a sleeping bags in the bushes outside the park entrances. But not really. Even though we didn't take advantage of all the hotel fun, I'd stay there again in a heartbeat. I've never stayed at a Disney Resort before. Here's why I will again. They have continual buses that run to the park every 15 minutes. (When we've stayed at non Disney resorts we had to schedule a bus that would run every hour, and if it was full you were out of luck.) We had extra park hours daily. When it's really crowded, like it was during Spring Break, this is a huge perk. If you time it right, you can hit just about everything that interests you and pick up fast passes while the park is virtually empty. (When we've stayed at non Disney resorts, I was always peering in the parks with jealousy as I waited in lines for the parks to open. Who were those people in there and why did they get to go in early? Now I know.) And here's the best part, in my opinion: your Disney experience begins the minute you land at the airport. Your transportation is clean, organized and easy. You can send your bags directly from the airport to arrive at your hotel door. Then, when you're ready to depart, you can send your bags and sign in for your flight right from the hotel. I'm sold. Even if my flip flops never touch a white sand beach and my big toe never dips into the voluminous pools, it was still absolutely worth it. And as far as the restaurant goes, I've got the cookbook so I can still have a chance to try out Port Royale's "Shutters" restaurant at home. First off, I made the Vegetarian Black Bean Soup with Johnny Cakes. The soup was fast and easy and it was good the first day but even better the next. It's flavored with paprika instead of chili powder like most black bean soups, which makes a pleasant change. The Johnny cakes could have been better, in my opinion. They were flat with not much flavor, but I liked the idea of them. I'm going to try and see if I can pep them up a little the next time I make it. I'll include their recipe, just in case anybody feels like tinkering. I'll be back in a couple of days with our culminating activity, the whole reason for our visit to the parks, The Magic of Healthy Living weekend event at Epcot.

Vegetarian Black Bean Soup with Johnny Cakes

Estimated Cost: $5.00 for 6 servings

Notes: This soup is very inexpensive, but you can save a little more money by using dried black beans. The soup is vegan and you can easily make the johnny cakes vegan by using soymilk.

1/3 cup olive oil (I used just a couple tablespoons)

2 cups diced onions

1 cup diced green pepper

1 cup diced carrots

1 tablespoons plus 1 teaspoon minced garlic

1 cup diced celery

1 tablespoon cumin powder

dash of dried oregano

2 teaspoons paprika

3 dashes hot sauce

1 bay leaf

2 sprigs cilantro

1 tablespoons salt

dash of pepper

1/4 cup tomato paste

2 teaspoons cider vinegar

2 cans ( 15 ounces) black beans with liquid

2 cups water

Heat oil in large saucepan. Add oinon, peppers, carrots, garlic, and celery and saute until vegetables are soft. Add cumin, oregano, paprika, hot sauce, bay leaf, cilantro, salt and pepper. Add tomato paste, vinegar, black beans and water. Bring to a boil, lower heat and simmer for twenty minutes. Meanwhile make Johnny Cakes (see below.) Serve soup with johnny cakes, sour cream, cilantro, and lime wedges.

Johnny cakes

1/2 cup white cornmeal

1/4 cup all purpose flour

1 tablespoon sugar

dash salt

1/3 cup milk

1/4 cup hot water

Mix dry ingredients in a bowl. Add milk and water. Lightly grease a non stick skillet. Drop batter by tablespoon into skillet. Fry until browned and set, then flip and cook until browned on both sides. Up Next:

Epcot and the Magic of Healthy Living

So-Easy "Un"Refried Beans in the Crock Pot

I wish everything in life were as easy as these "un"refried beans. (If any of my students are reading this, your final tomorrow night will not be-so be forewarned and study hard.) They are so simple, that I stumbled upon them quite by accident. I'd spent the last decade convinced that to make good Mexican style beans, I had to soak, boil, mash, fry. There was so much labor involved, I might as well have grown the beans myself and picked them on a sweltering hot day, dressed in a pioneer gown with a screaming baby pinned to my back. Sisters, it wouldn't have made things much harder. One night, feeling rebellious, I put the dried pintos into the crockpot, turned them on low and went to bed (in a pioneer nightgown, I bet; they don't call me Prudy for nothin'). I didn't know what would happen, but since beans don't cost much more than-well, beans-I thought I could afford to chance it. But nothing happened, except exactly what I'd hoped would happen. The beans retained their shape, but they were soft, cooked, and creamy, willing to surrender to the slightest mashing of the fork. I hadn't added anything for flavor-no onion, garlic, hot pepper, not even a sprinkle of salt. A blank canvas of legumes lay before me. I sauteed some aromatics and sprinkled in some chili powder. But then the next time, I poured in some tomatilla salsa and a can of green chilies. Once in desperation, I dumped in I mixed in some packets of taco sauce, leftover from midnight quesadilla run at Del Taco. Sometimes I'd mash them to creamy; other times I'd leave most of the beans whole. Each time they came out stupendous, or estupendo (which is much more fun to say), if you will. Estupendo! I'm giving you the recipe, but think of it as an outline. You can't fail. No matter what you will succeeed. (Now if only I could say the same about my students on tomorrow night's final.) Hay caramba! And Happy Cinco De Mayo!

So Easy "Un" Refried Beans in the Crock Pot

Estimated Cost: about $1.00 for 6-8 servings

2 cups dried pinto beans-no need to presoak

8 cups water

start with 1/4 teaspoon salt (or use granulated chicken bouillion)

1/2 -3/4 cup flavorful liquid-taco sauce, red or green salsa, enchilada sauce, tomato sauce (my favorite is El Pato spicy tomato sauce), or even a 14 ounce can of undrained Mexican style petite diced tomatoes

Optional Add ins: sauteed garlic-onions-jalapenos, bacon grease, chopped cooked bacon, roasted red peppers, diced green chilies, shredded cheddar cheese, chopped cilantro

Put beans and water in the crock pot. Cover and cook on low overnight, or about 6-8 hours, or on high for 3-4 hours. (Every crock pot is different, so give yourself plenty of time.) When the beans are very soft, remove all of the liquid that you can with a small ladle or measuring cup. You don't need to strain the beans. Just get out as much of the cooking water as possible. Mash the beans with a potato masher, getting them as creamy as you like, or leave them whole, if that floats your boat. Add salt and your flavorful liquid. Taste and adjust seasonings.

Up Next:

The Quiet Man's First Ever Guest Post for a Mother's Day Menu

March Forth on March 4th (and Canadian Cheddar Cheese Soup)

Tomorrow is the big day to March Forth! Tah-rump-pum-pum! I love the sound of March 4th. It's as stirring as a big brass band. What will you March forth and do?

I've got a whopping list the size of Alaska of things I ought to March Forth and accomplish. I'll limit myself to five or ten.

1. Wash off the car windows. People are starting to suspect I competed in the Olympics.

2. Call my sister. (Any of them-I'm overdue on everybody.)

3. Clean out the front closet. Boring-but it's got to be done.

4. Mail off those free DVD cereal tokens that are sitting around.

5. Write a little love note to Sailor, West, and the Quiet Man and hide it under the pillow-YIKES-which brings me to number six

6. REMIND that darned lazy, forgetful tooth fairy to finally leave some money for Sailor's tooth.

And more pleasantly

7. Post that Canadian Cheddar Cheese Soup I've been writing about.

This one'll be easy. I wanted to share this recipe during the Olympics, but it's their fault for finishing before March 4th, the only day of the year that I don't procrastinate. It's still winter, and you can make it for yourself after a day of skiing, bobsledding, or ice dancing. I know that's how I spend most of my afternoons. But the soup-it's creamy and delicious, especially with a crusty hunk of bread to sop it up. But wait-there's more! I like it even better with a twist- an equal side of black bean soup. They're both a cinch to make, and they taste great on their own-but together they are soup magic. The black bean side is hearty and spicy, and the cheesy side whips it to tame. Ay, mamacita-it's good. So March Forth and make yourself a big bowl.

Did I forget anything on my to do list??? What's on your's?

Money Saving Tips:

Beans for dinner-what could be cheaper? Save a little extra dough by using dried beans instead of canned. You can swap evaporated milk for the cream and bouillion for the broth.

Notes:

The execution is easy-just pour the soups in simultaneously. Decorate the middle with some cilantro leaves and red pepper strips.

Canadian Cheddar Cheese Soup with a Black Bean Twist

Estimated Cost for Both: $7.00 for 4 generous servings

2 tablespoons butter

1 red or green bell pepper, chopped (save some strips for garnish)

1 large onion, diced

2 cloves garlic, minced

1/4 cup flour

1 cup chicken or vegetable broth

1 cup milk

1 cup half and half or cream

2 cups shredded sharp cheddar chees

Melt butter in medium pot over medium heat. Add peppers, garlic, and onions. Saute for six minutes. Add flour and stir for two minutes. Add broth, milk, and cream. Simmer until thickened, about three minutes. Gradually add cheese. Remove from heat and season with salt and pepper.

Black Bean Soup

1 tablespoon olive oil

1 large onion, diced

2 cloves garlic, chopped

3 (14 ounce) cans black beans drained

2 (14 ounce) cans broth (chicken, vegetable, or beef)

1 teaspoon cumin

1 tablespoon chili powder

hot sauce, to taste

In a medium pot, warm oil over medium high heat. Add onion and garlic and saute for five minutes. Add beans, broth, cumin and chili powder. Simmer for 20 minutes. Add hot sauce and salt and pepper to taste. YOu can mash some of the beans for a semi-smooth texture.

Up Next:

Chocolate Waffles

Corn and Black Bean Salad with Cumin Lime Vinaigrette

I've been making corn and black bean salad for so long that I actually used to think that I was the one who made it up. Hah! The hubris of the young. For over a decade I've been dragging it to potlucks, whipping it up for quick dinners, and spooning it into plastic containers for lunch on the go. Black bean and corn salads are as common as the three bean salads of yesteryear now, but they've got a special, fresh pico de gallo and salsa-ish appeal, cooling and spicy in the same bite. Many of today's recipes call for bottled Italian dressing, but I like it much better with a quick lime vinaigrette. It's much healthier-even the light bottled dressing are chock full of additives- and will better compliment the zingy southwest flavors in the salad. I'll show you how to stretch this side into an all encompassing dinner meal, too.
Money Saving Tips: Use any extra corn on the cob by slicing off the kernels. Cook your own black beans and freeze them in zip top bags, pulling out what you need. Use whatever colorful veggies you have handy.

Corn and Black Bean Salad with Cumin Lime Vinaigrette
Estimated Cost: $3.50
Notes: I've made this salad with no olive oil at all with great results. If you're dieting, leave it out.
1 (15 ounce) can black beans, drained and rinsed well
2 cups corn kernels, (frozen and thawed, or canned, or cut off the cob)
2 tomatoes, chopped
1/2 cup red onion, minced
1 cup chopped cilantro
1 jalapeno pepper, minced-or less if you like it wimpy
1/2 teaspoon ground cumin
1-2 tablespoons olive oil
juice and zest of one lime
1/4 teaspoon each salt and pepper
Combine beans, corn, tomatoes, onion, cilantro, and jalapeno in a medium bowl. Sprinkle cumin and salt and pepper over the top. Drizzle with oil, lime juice and zest; taste for salt and pepper and adjust seasonings if necessary. Toss and serve.
For a main dish:
Add 2 cups each cooked brown rice and fully cooked meat, adding extra cumin, lime, and olive oil if necessary. I used leftover grilled chicken slices. You can also add in avocado, mango, or pineapple, like I did below.
Next Up:
Open Faced Apple and Cranberry Light Chicken Sandwiches

Southwest Brown Rice and Black Bean Burgers

Oh, it's been a busy week. They're all busy weeks, but some are just frenetically busy. Keep reading for one of my new favorite recipes, inspired by a post from Cookie Madness. On Sunday evening, we got a phone call that the Quiet Man's grandpa was in the hospital and wouldn't be around for much longer. We hopped in the car and drove 4 and 1/2 hours, straight to his bedside.
Grandpa is a 90 year old South Dakota farmer and cowboy. I met Grandpa for the first time the summer the Quiet Man and I married when we drove by his farm on our cross country/ honeymoon/ road trip to Nantucket. Since we were visiting in the summer, we thought we could help Grandpa out with his farm chores for a couple days. Grandpa has only one functioning hand, due to an accident about 50ish years ago when he fell down a well in the winter. Well, Quiet Man and I were supposed to help him toss bales of hay into the back of his truck. Grandpa at age 75 was faster and stronger than Quiet Man and I in our young 20s. We were out of breath and useless, and Grandpa kept right on working, and cracking jokes in between. We were ashamed of our college-educated wimpiness, but even more amazed at Grandpas gritty strength. This week, I'm amazed again at Grandpa's gritty strength. And tenacity. And wit. As he lay on his hospital bed, earmarked for death and white as a sheet, he continued to slowly toss out his clever one-liners, all the while quietly assuring us that he'd be home in a couple of days. The nurse took us aside and explained that he would surely be gone in a couple of days. But this is True Grit Grandpa we're dealing with. So sure enough, a few days later, he has amazed doctors and nurses and family and cheated death yet again. Grandpa, please stick around a little longer so you can continue to amaze the next generation, too. This is a great healthy "burger: to have in your arsenal for your frenetically busy weeks, but it's also delicious enough for a family barbecue. It's about as uncowboy as you can get-but I bet even Grandpa Bud would love it. You can use mostly pantry staple, like canned beans or even minute rice. I made these for a family get together last week, and they were a huge hit with vegetarians and meat eaters alike. The vegetarians were having to fend off the supply from the scavaging carnivores. (Party goers have been chomping at the bit for me to get them posted-sorry- and here they are at last.) I like them bunless, with some guacamole, but my dad loved his on a bun, as if it were a real hamburger. Enjoy your weekend! Money Saving Tips: These burgers are cheap to make, no matter what you do. When you cook brown rice, make extra and freeze it in 2 cup portions. You can use any bean you have on hand, but you may want to mash them down if they are large. Use canned jalapenos or green chilies, if you don't have fresh.
Southwest Brown Rice and Black Bean Burgers
Estimated Cost: $2.50 for five patties
2 cups brown rice, cooked
1 can (15 ounces) black beans, drained
1 teaspoon chili powder
1/2 teaspoon cumin
scant 1/2 teaspoon salt
2 cloves garlic, minced
1/3 cup chopped onion
2 tablespoons chopped cilantro
1-3 tablespoons minced jalapeno or green chilies, (canned is fine)
1/4 cup salsa
1 egg white
1/4 cup to 1/2 cup flour (I used whole wheat)
2 tablespoons olive oil
cheese, if desired
Mix rice, beans, chili powder, cumin, salt, garlic, onion, cilantro, chilies, salsa, and egg white in large bowl. Mixture will be very moist. Add flour, using only enough so that you can shape the mixture into patties. Dust the outside of the patties lightly with flour. Heat a medium skillet over medium high heat. Add olive oil and warm. Add patties and cook until nicely browned, about 3-4 minutes per side. Sprinkle with cheese, reduce heat to low and cover with lid to melt cheese. Serve with guacamole, if desired. Coming Tomorrow:
Whole Wheat Hamburger Buns

Pioneer Grub: Cowboy Beans and Buttermilk Cornbread

Around these parts, July marks a state holiday known as "Pioneer Day," to commemorate those strong and brave men and women who forged the trails to the West. In some of the bigger cities, you can march in parades, pull a handcart, and play pioneer games. Since I live in a small town, the festivities are limited, so we make our own frontier magic. Starting with the food-what else? A little research shows that the trailblazers had significant amounts of cornmeal and dried beans on the long trek. Fresh meat was generally scarce, as were raw fruits and vegetables, Doritos, and Haagen Daaz. Somehow they survived.

With that in mind, I created a Pioneer Day supper of savory and healthy pinto beans in a thick spicy broth, topped with hearty squares of sweet cornbread. I fudged a little by using a crockpot for the beans. What a time and energy saver! I don't think I'll ever make beans on the stove top again. Bake a pie for dessert (serve with that un pioneerish Haagen Daaz) and you've got a real Westward Ho dinner. Somehow, I find it ironic that this morning I'm driving East, back home after a week out West in California.... More to come on that later.

Slow Cooker Cowboy Beans:
Estimated Cost: $2.50
Notes: Serve with shredded cheese, sour cream, chopped tomatoes and cilantro.
3 cups dried pinto beans, washed
4 slices raw bacon, chopped, optional
1 onion, minced
4 cloves garlic, minced
4 teaspoons chicken bouillon, or substitute chicken or vegetable broth for cooking water
1 (14 ounce) can diced tomatoes with green chilies, undrained

Place beans in slow cooker and cover with water to within three inches of top. Add bacon, onion, garlic and bouillon. Cook on low for 6-8 hours, or on high for 3-4 hours, or until beans are fork tender. In the bowl of a blender, process tomatoes with juices. Add to beans; season mixture to taste with salt and pepper.

For the cornbread recipe, click here. Omit the cheese, scallions, and jalapenos. Increase the sugar to 1/2 cup. Sprinkle the top of the cornbread with sugar before baking.

Coming Tomorrow:

Saturday Lunch:

BLTs On Crusty Rolls with Garlicky Avocado

Super Fast Tex-Mex Salsa, Bean, and Corn Soup

A.K.A The absolute best thing to come from leftover homemade salsa
I wanted to share my favorite fast recipe for when you have leftover homemade salsa. Please make this salsa, eat it fresh for a couple of days, and then make this knock-out soup. It's ready in ten minutes, and it's so yummy and healthful and spicy and can change the world and you gotta have it in your fast dinner repertoire. Now I'm running out of breath from all that gushing. I even have a funny and embarrassing story about this soup, but you'll have to pick it up on my last blog project. Scroll down to the entry titled, "From the Mixed up Files of a Frenzied Holiday Cook." And yes, that's little ol' me with super famous RR. After tonight, I'm all out of Cinco leftovers. Moving on!

Super Fast Tex-Mex Salsa, Bean, and Corn Soup

Estimated Cost: $2.50

Notes: My preferred way to make this soup is with the S and W brand chili beans with chipotle, but any brand will work well. Don't mistake them for chili; chili beans are canned pinto beans in a spicy tomato sauce. They're a real time saver!

1 cup leftover smooth salsa

1 (14 ounce) can low sodium chicken or vegetable broth

1 (14 ounce) can chili style beans, or leftover whole beans and a 1/2 tsp. of chipotle chili powder

1 cup corn, fresh or frozen

For Serving: Tortilla chips, sour cream, cheese (I used feta), avocado, lime wedges, chopped cilantro

Combine the first four ingredients in a medium saucepan. Bring to a boil; reduce heat and simmer for ten minutes. Serve with any of the above toppings.

Coming Tomorrow: The cutest little Meyer lemon cakes to make for Mother's Day

Classic Mexican Red Rice and Frijoles

You can always judge a good Mexican restaurant by the strength of their rice and beans. They shouldn't be too ostentatious; after all they're supposed to be sides, second fiddles to the big fat spicy something that you really want. The beans must be simple, creamy, and savory; the rice should be nutty and subtly sweet. At home, it's easy to open a can of refried beans and make a box of spanish rice mix, but you'll be missing out if you do. (Besides, it's Cinco de Mayo, so it's worth the extra effort!) These two also-rans are muy muy delicioso when piping hot, fresh and homemade. And don't always pigeon-hole them as sides. They make a delicious dinner, side by side with a light sprinkling of cheese, a generous salsa soak, and a dollop of sour cream. (They make a good breakfast, too. I couldn't resist the leftovers this morning...)

Classic Mexican Frijoles

Estimated Cost: $2.00

Note: After you cook the beans and before you start smashing away, you might want to take out a couple cupfulls and freeze them whole. They'll be all ready for chili, soup, stew, and even for more frijoles in a few weeks.

1 (16 ounce) bag dried pinto beans

1 large onion, chopped
3 cloves, garlic, minced

3 cups chicken broth, stock, or bouillion

3 cups water
Optional: 2 tablespoons bacon grease, corn oil, or butter

salt and pepper to taste

cheese for serving

Rinse beans in a large pot of water and soak overnight. Drain well. Add onion, garlic, broth, and water. Simmer uncovered for 1 to 1 and 1/2 hours. Add fat, if using. (I leave it out and I don't miss it.) When beans are softened, mash with potato masher, immersion blender, or fork until desired consistency. Season to taste with salt and pepper. Serve with a small sprinkling of cheese.

Classic Mexican Red Rice

Estimated Cost: $1. 50

Note: If you don't have homemade salsa, you can use tomato sauce. Reduce the quantity to four tablespoons and add it with the broth only.

1 tablespoon olive or corn oil

1/2 white onion, minced

1 cup long grain white rice

1 and 3/4 cups chicken broth, stock or bouillion

6 tablespoons salsa, divided (USE THE FIRE ROASTED TOMATO SALSA HERE)

Heat oil in heavy medium saucepan over medium high heat. Add onion and rice and saute until rice is toasted, about five minutes, stirring often. Add broth and 3 tablespoons salsa. Bring to a boil; cover, reduce heat and simmer for 20 minutes. Stir in remaining 3 tablespoons salsa. Let rest for five minutes. Fluff with fork and serve.