Archive for the ‘Beans’ Category

This is one of those recipes that I puzzled over–risotto is great, but it’s time consuming and expensive. However, if you make it with broth base instead of stock, and whatever medium to short grain rice you have on hand,Image it’s a lot less expensive. Then, if you bake it, instead of cooking it on the stovetop, it’s a no-labor recipe. (This is an Ina Garten recipe, modified.) (more…)

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This is one of those recipes that is time intensive, but so cheap and so good that it’s well worth the effort. The entire recipe is about $3.25, including the cost of cooking it.

The much better photograph.

Tamales and Tomatoes


1 can Bush’s Pinto Beans (If you’re in the U.K., Australia or virtually any British former protectorate, you can still make this recipe: just double the amount to two cans, and look for gluten-free Heinz Beans.)

1 can Bush’s Hominy (No, they’re not paying me.  They’re just cheap, and easy to get in the U.S.  =0)

1 3/4 cup Maseca Masa

3/4 cup vegetable oil (I used generic safflower/soy oil.)

1 1/2 cups water

1/2 tsp salt (You can add spices. Garlic salt is an easy add-on. Check that it’s gluten-free.)

Enough water to fill the cooking vessel of your rice cooker.

Kitchen Apparatus:

Rice Cooker (7 cups or larger) with a steamer bowl.  (Preferably one you don’t mind voiding the warranty on–this isn’t dangerous, but it’s not quite what they had in mind.) (more…)

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I’ve been really busy doing fun things like the Austin Celtic Festival, and I’ m feeling guilty about neglecting my cooking and my cooking blog, so this morning, after checking into work for a few hours, I cleaned out parts of the refrigerator, and decided to make crock pot red lentil soup with what I scavenged in the attempt.  This is my atonement for wasting some perfectly good food–just cut off the bad parts and save what you can.  You’ll feel much better about yourself.


1 tsp fresh grated ginger

1 tsp turmeric (more…)

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“You need to re-brand”, said my brother.  “Why?”  I asked. “Well, it’s not that cheap, and it’s not how I would do it.”  I asked him what he does for gluten-free.  He said, “I kind of make an enchilada.  Corn tortillas are really cheap.  Also, beans are incredibly cheap.”


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I’ll admit it:  a lot of the food on this blog is me showing off–I spent a year or two writing an unpublished cookbook on weekends and some nights, teaching myself to make anything gluten-free.  What I eat every day, though, is sometimes something entirely different, and cheaper.  This is one of those recipes.


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1 cup  lentils (Make sure they’re certified gluten-free.  You can buy them on amazon in bulk–but this is not a super-cheap recipe.  Certified gluten-free anything is pricey.)

1 cup frozen and possibly slightly freezerburned vegetable medley

3 1/2 tablespoons ketchup

1/2 onion

1/2 tsp curry powder  (If the canister is metal, it’s more than 15 years old.  Check for tiny inhabitants.)

1/2 tsp red chile powder

1/2 tsp ginger

1 clove of diced garlic

1 tsp cooking oil

Equipment:  Stove, two saucepans, stirring implements, kitchen timer.

Rinse the lentils in one saucepan.  Then fill the saucepan with water to cover.  Cook the lentils on simmer for about twenty minutes while chopping the onion and mixing together the spices.  Carmelize the onions and spices in some kind of cooking oil.  (Carmelize means cook the onions until they’re soft. )

Pour the onion/spice mixture into the lentils.  Add the frozen vegetable medley to the spice sauce pan and turn the heat to low.  Add 3 1/2 tablespoons of ketchup to the lentils.  Pour the now slightly softened vegetable medley into the lentil pan.  Stir, cover, and cook for fifteen more minutes.

Serve with brown rice or Tostitos blue corn chips.

Serves 5, for about $8.00

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