The Old Feminist Goes Domestic Goddess, Again

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One of my all time "dump-it-all-in" recipes. It is on my mind because this is what I cooked for supper tonight. I can freeze the left-overs and serve another evening (no cooking -- Hurray!). This is always a hit at those pot-luck suppers, too. The men really like it.

Okie (or Texican) Beef Dump

1. In large, heavy skillet, brown 1lb xtra lean ground beef; 1 chopped onion; 1 chopped stalk of celery.
   
2. Dump into a 3-qt casserole--

• the meat mixture;
• 16oz can beans drained (red kidney, pinto, or 2 cups of those delicious home done Anazi beans);
• 12oz can vacuum packed corn (or 1 1/2 cup frozen corn);
• 4oz can drained chopped green chilies (more if you like it hotter);
• 2oz jar drained chopped pimento;
• 8oz can tomato sauce;
  
• 1tsp granulated sugar;
• 1 garlic clove, well-minced or crushed;
  
• 1 tsp freshly (this is important) ground cumin seed;
• 1 tsp freshly ground black pepper;
• 1tsp salt.

Stir well; cover loosely; microwave at HIGH for 4-6 minutes, stirring after 2 minutes.

Let rest for 5 minutes; reset microwave to MEDIUM; cook for 8 minutes; let rest for 5 minutes. This can be repeated as long as necessary and this dish only gets better the more it is reheated.

To serve: spoon each serving into a large flat soup "plate;" make a ring around the edge of slightly crushed corn chips (Fritos) and top with grated Mexican blend cheese (or cheddar); cover & wait for the cheese to melt or microwave at MEDIUM HIGH until cheese melts; hit with a dollop of sour cream and serve.
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Cheap Food for the Coming Depression

Brie Cannon over at "divine caroline" has "The 20 Healthiest Foods for Under $1." There are even links to recipes to use the cheap food. Great reading.
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I have been serving a lot more dried beans as main dishes and combined into sides.

The crock-pot is great for dried beans. And you don't have to soak the beans overnight. The only draw-back is that you must watch the beans. They must remain covered with water and not be allowed to cook dry or they get tough.

Use no salt nor salt-laden meat in the cooking process. To do so, also, causes the beans to be tough. Salt and/or meat can always be added after the beans have cooked.

Best Cheap Beans

• 1# dried beans (any variety)
  
• 1 or 2 tablespoons brown sugar
  
• 1 large garlic clove crushed/pressed
  
• water 2" over top of beans
• 2 1/2 qt (or 3 qt) crock-pot/slow cooker

1. Pick over dried beans; give them a quick rinse under cool water.
   
2. Put into crock-pot.
3. Add brown sugar, garlic, water (filtered is better than tap because of the chlorine content).
4. Cook on high for about 2 1/2 - 3 hours.
   
5. Watch carefully: this is one recipe where taking the lid off is required. Check about every half hour.
   
6. Add more water--about 1" each time--when water level drops to top of beans.
   
7. Beans are done when they are very soft.

Use the cooked beans just the way you would any canned variety & because they contain no salt, you don't need to rinse.

• Small red beans go into Red Beans & Rice and, also, make chili scrumptious; much better than canned kidney beans. Be sure to add the "juice" as it enhances the chili even more.
  
• Navy beans (with juice) can be used for baked beans that will make any Bostonian weep with joy.
  
• Anasazi beans have become my personal favorite to eat as a main dish with cornbread and greens. Yum, yum.
• Black beans add flavor and texture to bean salads and Cuban dishes.

I know, I know. Cooking doesn't seem to be very "feminist"-y, but, hey, a body has to eat. And I like good food, well prepared. And as for the "liberal" part. If I cook cheaply (but well), I have more time, energy and money to put toward making a better world and reducing my carbon footprint.