Friday, June 19, 2009
Black Beans and Black Bean Enchiladas
I found this excellent recipe for black beans. You can have them with rice, or make them into these delicious Black Bean Enchiladas. I made them the other night and they're yummy. Cheap to make, a little complicated the first time, take about an hour and fifteen to put together and bake, but low fat and delicious!
Lemon Bread
This recipe is from my Better Homes and Gardens cookbook. We've made this recipe twice in the past week and love it! I especially like that it only requires 1 lemon. It's great as dessert or a breakfast bread.
1 3/4 c. flour
3/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1 c. milk
1/4 c. cooking oil or melted margarine
2 tsp. finely shredded lemon peel (about 1 whole lemon peeled, remember to do this before juicing the lemon!)
1 Tbls. lemon juice
1/2 c. chopped almonds or walnuts
2 Tbls. lemon juice (opt)
1 Tbls. sugar (opt) (I actually used powdered sugar, not granulated, to form more of a glaze)
1. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch pan; set aside. In a medium bowl stir together the flour, the 3/4 c. sugar, baking powder, and salt. Make a well in center of flour mixture. Set aside.
2. In another medium bowl combine the egg, milk, oil, lemon peel, and the 1 tablespoon lemon juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy) Fold in nuts. Spoon the batter into the prepared pan.
3. Bake at 350 for 50-55 minutes or until toothpick inserted comes out clean. If desired, stir together the 2 Tbsp lemon juice and 1 Tbsp sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in a pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before serving.
1 3/4 c. flour
3/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1 c. milk
1/4 c. cooking oil or melted margarine
2 tsp. finely shredded lemon peel (about 1 whole lemon peeled, remember to do this before juicing the lemon!)
1 Tbls. lemon juice
1/2 c. chopped almonds or walnuts
2 Tbls. lemon juice (opt)
1 Tbls. sugar (opt) (I actually used powdered sugar, not granulated, to form more of a glaze)
1. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch pan; set aside. In a medium bowl stir together the flour, the 3/4 c. sugar, baking powder, and salt. Make a well in center of flour mixture. Set aside.
2. In another medium bowl combine the egg, milk, oil, lemon peel, and the 1 tablespoon lemon juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy) Fold in nuts. Spoon the batter into the prepared pan.
3. Bake at 350 for 50-55 minutes or until toothpick inserted comes out clean. If desired, stir together the 2 Tbsp lemon juice and 1 Tbsp sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in a pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before serving.
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