Bean Week: Pumpkin Cornbread Baked Bean Casserole

I had to apologize in advance to my coworkers for this week's recipes. I knew they would lead to some tooty afternoons.

First up were the baked beans. I like the idea of this casserole and would make it again, but without the cinnamon in the corn bread mixture. I want either a neutral or cheesy-based bread topping over the beans, not a slightly sweet, cinnamon mixture. I get enough of the sweet this time of year without having to incorporate it into my entrees. My entry below doesn't include the syrup and cinnamon as with the original recipe. If you prefer to go with the original ingredients, just check out the link above the ingredients list. I also added bacon to the bean mixture. This isn't the first time I've seen a vegetarian recipe and decided it would be better with bacon. In fact, I hear vegetarians say that too.

Next up on bean week are crushed lentils: one of those vegetarian recipes I will file away in my stash of yummy vegetarian recipes.






Adapted from: http://www.wander-crush.com/



Ingredients

For the beans

• 3 cups cooked beans (I used a mix of kidney and white ones)
• 1 small onion chopped
• clove of garlic smashed
• 1 1/2 T blackstrap molasses
• 2 T apple cider vinegar
• 2 T maples syrup
• 1/4 cup pumpkin puree
• 2 T whole grain mustard
• 1 T tomato paste
• 1 lb bacon cooked and chopped

For the cornbread

• 1/2 cup whole spelt flour
• 3/4 cup cornmeal
• 2 t baking powder
• 1/4 t salt
• 1/3 cup unsweetened almond milk
• 1 egg
• 1/4 cup vegetable oil
• 1/4 cup pumpkin puree

Method

Preheat the oven to 400F. Heat a saucepan on medium heat and follow with the onions and garlic until they are translucent. Throw in the rest of the ingredients and combine well, cooking for about 10 minutes.

Prepare the cornbread by mixing the dry and wet ingredients in separate bowls.  Fold the two together and adjust the ingredients in order to get a batter that's not too runny or too mealy.

Ladle the bean mixture into a loaf pan and then follow with the batter. Bake for about 30 minutes, or until the crust is golden brown.

Strawberry Shortcake

Confessions of a Bisquick user. Yes, that's right, this recipe came from the back of a box Bisquick-brand biscuit mix. You know, I'm not sure I'd bother buying it again, but I was keen to see whether it made my life a littler easier...guess it did. Anyways, this recipe is basically just biscuits with strawberries and whipped cream layered onto them. Nothing fancy going on here, so enjoy the pride that comes with making something delicious, in as little time as possible. I will be trying these again with a biscuit from scratch so I can compare the two. 

From http://www.bettycrocker.com

Ingredients

• 4 cups strawberries, sliced

• 1/4 cup sugar
• 2 1/3 cups Bisquick mix
• 1/2 cup buttermilk
• 3 T sugar
• 3 T butter, melted
• 1/2 cup whipping cream
• 4 cups strawberries, sliced
• 1/4 cup sugar
• 2 1/3 cups Original Bisquick® mix
• 1/2 cup milk
• 3 tablespoons sugar
• 3 tablespoons butter or margarine, melted
• 1/2 cup whipping cream

Heat oven to 425 F. In a large bowl, mix strawberries and 1/4 cup sugar; set aside. In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.  Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Split warm shortcakes; fill and top with strawberries and whipped cream.

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Artichoke & Red Pepper Melt

Artichoke and Red Pepper Melt

Serves 2

Adapted from http://pinchofyum.com;

Ingredients

• 2 slices whole wheat bread, crust on the outside
• 6 T hummus
• 1 red pepper, roasted and sliced
• 1/2 cup artichokes, drained and chopped 
• 1/2 cup fresh spinach
• 4 T mozzarella cheese (I found smoked mozza at the market and used this)

Method

Divide toppings between the two bread slices in this order: hummus, red pepper, spinach, artichokes, and cheese.  Broil at 400 degrees for about 10 minutes or until cheese is melted.  Sprinkle with cayenne and serve with a drizzle of olive oil.

Toaster Cheese Sandwich of Awesomeness

Serves 4


Adapted from...my head!! I'm sure I've seen this on a website at some point, but I didn't use one today.

• Medium yellow onion sliced
• Two cups sliced mushrooms
• 2 T balsamic vinegar
• 1 T olive oil
• 1 french baguette
• 1cup Jarlsberg cheese grated
• 1 cup Gouda cheese grated
• Sharp mustard (optional)

Method


Add the oil and vinegar in a heated fry pan
Stir in the onions and let saute for 2-3 minutes
Add the mushrooms, stirring occasionally until the mushrooms have softened
Remove the onions and mushrooms from the pan
Slice the baguette in half and cut each length into sandwich size pieces
Combine the mushrooms, onions and combination of cheeses to approximately 4 slices of the baguette and top with the additional baguette slices
Place in the frying pan to toast each side of the sandwich and melt the cheese


We tried one with a sharp mustard added and it had a nice punch to it. I enjoyed these without any spread so I opted not to add it to the recipe.