Category Archives: Side Dish

Avocado Bean Wrap

I’ve been on the hunt for main dishes without meat in them. Meat is expensive and I’d like to come up with a list of things that 1) taste good 2) are filling 3) husband will eat without complaining there is no meat in them.  This recipe fit all those categories.  That being said, this wrap would taste really good with grilled chicken in it too.

2 cups red cabbage, shredded
3/4 cup carrot, shredded
2 tablespoons cider vinegar
1/4 teaspoon red pepper flakes
1 tablespoon canola oil
1/4 teaspoon salt
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 tablespoons minced red onion
tortillas

Shred cabbage and carrots…or be lazy and run them in the food processor till they look like this.

This may or may not be the color scheme of my sewing room.

Whisk together vinegar, pepper flakes, oil and salt. Mix with cabbage and carrot, set aside.

This would probably be good to eat as just regular coleslaw

Blend avocado and beans in the food processor till smooth. You could also use a potato masher, but it doesn’t make it as smooth as I like.

Food processors make life easy.

Mix cheese and onion in with the avocado and beans.

Try not to eat all of this before it makes it on the tortilla

I added about 1/3 cup of the avocado mix and 2/3 cup of the cabbage mix to the tortilla, but you can adjust it however you like.

If you overstuff your tortilla, it will explode. But it still tastes just as good.

Recipe is originally here, but I don’t like adobo chiles so I replaced them with red pepper.


Black Bean Sweet Potato Dip

I like black beans. I like sweet potatoes. I made up a recipe that mixes the two together. Yum.

You need:

1 lb. dried black beans
6 cups broth (chicken or vegetable)
1 red onion, chopped
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 large sweet potato

Rinse the beans.

Mix the chicken broth, onion, salt, cumin, black pepper. Pour in crockpot.

Add beans, cook on low for 8 or high for 6, until soft (You can also cook the beans on the stovetop, but I am lazy and like the crockpot to do the work for me).

If you have a favorite wooden spoon, don't use it to stir this. It will stain it...badly.

When the beans are about an hour from being done. Scrub sweet potato and stab holes all over it with a fork. Place potato on a cookie sheet with an edge or in a shallow pan.  Cook for about an hour at 400 degrees. It should be very soft when it is ready. Peel and set aside.

When beans are soft, drain and let cool.

Pretty Colors

Add half the beans and the sweet potato to the food processor.  Add more vegetable broth or water until it is the consistency you want.

How did people live before food processors and crock pots?

Mix remaining beans with the beans/sweet potatoes. Reheat on the stove top or in the microwave.

I promise it tastes better than it looks.

Serve with chips.

This recipe could easily be turned into a soup. Just add more liquid at the food processor stage. I was just thinking, it would probably really good to add hot sauce too also. I have a feeling I will use this basic recipe to make a lot more recipes.


Apple Coleslaw

I am a big fan of coleslaw. I am basically a fan of any mayonnaise based salad. Michelle Obama hates me, I take pride in this.

3 cups chopped green cabbage
3 cups chopped red cabbage
2 cups chopped apple (sweet ones work best)
1 cup mayonnaise (puppy kicking will commence if you use miracle whip)
2 tablespoons honey

  • If you have a food processor, and you definitely should, use it to chop the cabbage. If you don’t, proceed to make a big mess chopping cabbage.
  • Chop apple and add to the cabbage mix.
  • Whisk the mayonnaise and honey together. More honey can be added if you like it sweeter. You can also increase the amount of mayonnaise (or decrease the amount of cabbage) if you like more sauce on it.
  • Pour mayonnaise mixture into the cabbage and apple.  Mix well.
  • Serve cold.
  • Makes 8-10 servings

adapted from Kraft. I didn’t think their recipe had enough sauce or apple in it, but it was a good starting point.


The Best Potato Salad

This is the closest recipe I can find to the potato salads you buy in the deli at the grocery store (which I love and would buy all the time if I wasn’t a total cheap skate). It is completely horrible for you and absolutely delicious.

2 lbs potatoes
½ cup sweet or red onion
1/3 cup sweet relish
1 ¼ cups heavy mayonnaise (do not use miracle whip, I kick a puppy every time someone uses miracle whip)
2 teaspoons sugar
2 teaspoons apple cider vinegar (regular vinegar works too, it just gives it some tartness)
2 teaspoons yellow or Dijon mustard
1 ½ teaspoon salt
Hard boiled eggs

  • Wash potatoes, (peel if you want, I don’t) cut into cubes.
  • Boil for 15-20 minutes, until just soft.
  • In the meantime, combine the rest of the ingredients, except the eggs, and set aside.
  • Drain potatoes and let cool slightly.
  • Mix the mayonnaise mixture in with the potatoes. Add chopped boiled eggs.
  • Serve cold.
  • Makes about 8 servings

Original recipe is here. I changed it because I don’t like bacon contaminating my potato salad.