All credit for this one goes to Budgetbytes at http://www.budgetbytes.com/. Heart Black Bean Quesadillas. This should be the Last one of theirs we’re adopting.

So I forgot that Ryan is off for a small trip at the end of the week so in lue of a stew recipe you get Quesadillas! Maybe another Recipe in a little bit.

tsp = teaspoon

Tbsp = Tablespoon

lbs = Pounds

Mince = chop into very small pieces

Diced = You chop the thing into roughly square like shapes

Saute = cook with oil

Ingredients

• 1 (15 oz.) can black beans
• 1 cup frozen corn kernels
• ½ small red onion – Diced
• 1 clove garlic – Ryan didn’t like chopped Garlic so this is up to you
• ¼ bunch fresh cilantro – Chopped (Honestly while fresh is better, if you have dried stuff and you like it, use it)
• 2 cups shredded cheese – you can buy or grate your own cheese
• 10 taco-sized [Medium-sized] tortillas – Make sure they’re cooked

Necessary Equipment

• Large Bowl
• Cheese Grater
• Measuring spoons and coops (Duh)
• Fry Pan/Skillet
• Strainer

Instructions

1. Drain the Can of beans and rinse the beans lightly
2. Place the Beans and frozen corn in the large bowl
3. Rinse, de-leaf the Cilantro before chopping
   1. Personally I would also Saute the onions a bit but I’m not ahuge fan of raw onion so
   2. Saute the onions until lightly brown
4. Mix the cilantro, onions, garlic and cheese with the beans and corn
5. Fill half a cup of the filling into the Tortilla (eye ball it really)
6. Cook the Filled Tortilla on Medium heat until it’s brown or the cheese has melted

 

Welcome to the Recipe part of Podcast Lost in Space. This week we once again jump back in time to review the infamous meatloaf recipe from Ryan’s early trials.

tsp = teaspoon

Tbsp = Tablespoon

lbs = Pounds

Ingredients

Meatloaf itself

• 1 1/2lbs lean ground beef
• 1 Large Onion – chopped
• 1/4 Cup of Ketchup
• 1/3 cup of Tomato Sauce (Not Spaghetti sauce!) – generally buy sauce in a glass jar so that you can easily reseal it
• 1/2 tsp. of salt
• 2 eggs, beaten (this means dumped into a bowl and mixed up with a fork)
• 1/2 cup of bread crumbs (you can buy from a store. If you forget them crumble up crackers [roughly half a pack of ritz crackers])
• 2 tsp of prepare Mustard

Glaze/Topping

• 2 Tbsp of Ketchup
• 1 Tbsp of Mustard
• 1 Tbsp of Brown Sugar

Necessary equipment

• Meatloaf Pan: It’s also a bread pan but the size is 9-by-5 inch. Make Sure you buy this before hand if you don’t have one.
• Large Bowl
• Small Bowl
• Oven

Directions

1. Preheat the oven to 400 Degrees Fahrenheit. If you have a fancy convection oven knock it down to 350 Degrees Fahrenheit.
2. Lightly saute the Onions (only slightly brown)
3. In a large bowl combine ketchup, tomato sauce, salt, eggs, bread crumbs, onions and mustard. Blend all the ingredients together
4. Add the ground beef to the bowl as well. Mix it with the rest of the ingredients
5. Pour/spread ~2Tbsp of Tomato Sauce onto the bottom of the meatloaf pan
6. Add the Beef Mixture into the pan (form it into something that looks like a normal loaf of bread’s top)
7. In a small bowl, mix the Glaze/Topping ingredients together
8. Spread the glaze over the top of the meatloaf, if  you need more glaze maintain the ratio and make more.
9. Bake at 400 (or 350) from 35 mins
10. Cover the meatloaf with tin foil and bake for another 10 mins or until the juices that bubble up along side run clear.
11. Let Rest for a few minutes before eating.
12. Enjoy!

Goes good with Mashed Potatoes.

Hey Ya’ll welcome to the Recipe section of PLIS, We’re going to be catching up a bit on the recipes that Ryan has been trying before we get into the new weekly ones he’s going to be trying. First one is the Lentil’s Recipe that Started it All

1  16 oz Dry Lentil bag,  Pre-Soak in water

1  Large Onion, chopped (like little cubes)

2  Large Carrots,  chopped (like logs)

4  Large Stalks of Celery,  chopped (same style as carrots)

2  Bay Leaves – you can find em near the spices

1  Tbsp of Cumin – spice

1  tsp of Salt – …. its salt

1  tsp of Oregano – spice

1  Tbsp of Veg. Oil – I use olive oil take your pick.

1 Box of Beef broth (normal-sized box not extra large)

3 oz of Black Forest Ham,  Chopped – buy a small ham they’re like footbal sized

1  Large cooking pot for the Lentil Soup

 

Pre-Soak the Lentils over night or  if short of time, boil them in water, once water has boiled, turn off the burner and leave them for 1 hour in the pot,  then drain them.

Saute the chopped onion (cook them in oil until golden brown) in the large cooking pot. After the Onions are golden brown then add the soaked lentils to the big pot.

Then add the carrots, Celery, bay leaves, cumin, salt, oregano, broth and ham to pot and mix them up.

Use the beef, chicken, or Rib broth -fill up to 1/2 an inch above the Lentil Mix.

Bring to a Boil.  Turn it down to med. heat and stir it 10 or 15 min..  Taste,  adjust seasoning to your preference.    Cook for about 25 Minute until the Lentils thicken and mush up a bit.  If it is too thick, add more broth.

Serve….sprinkle Croutons, and or Parmesan Cheese  or toasted bread (cut up)

Enjoy.

THE BIG SECRET to the BEST LENTILS….Use homemade Beef or Rib Broth