Yummy Black Bean Soup

Image via Google

I love a good black bean soup.  Warm, hearty, tasty and I don't feel guilty if I go back for a second bowl (and then another one in the evening). 

Abe's been watching his waistline again, so after indulging in some less-than-healthy food the day before, he requested a healthy dinner the next morning.  And I happily agreed.  Until it was about 30 minutes before he was to come home and I had forgotten about dinner.  Oops.

A bit panicked, I remembered I had a bunch of black beans in the freezer.  So, black bean soup it was.  I looked around for a recipe that would be a bit different than the sometimes bland ones I've made in the past.  I hit the jackpot with this one! I think it's the best black bean soup I've made in a while.

So easy and so yummy.  The celery seed and cumin add a bit of a twist and you can spice it up or keep is on the mild side for the kids by reducing the pepper flakes, like I did.  A bottle of hot sauce at the table will let the braver ones add more heat.

Full of fiber and protein, this will stick to your ribs during a cold night.  It freezes well, too, so double up and you'll have dinner waiting for you the next time you're like me and forget to cook. 

I served with a leafy green salad.

Recipe from Melissa D'Arabian.

Yummy Black Bean Soup 
Serves 4-6

2 celery stalks, chopped

1 carrot, chopped
1 onion, chopped
3 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon celery seeds
3 cloves garlic, minced
2 cups cooked black beans
1 tablespoon vegetarian (or chicken bouillon base)
1 bay leaf
One 14-ounce can diced tomatoes
Kosher salt and freshly ground black pepper

 

Cook the celery, carrots and onions in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant. Add the black beans, bouillon, bay leaf and tomatoes, and enough water to cover by an inch or two (about 3 cups). Simmer for at least 30 minutes, up to 2 hours, adding water if needed. Season and serve.

Easy Homemade Applesauce

Image via Google Images

I can hear some of you now..... why on earth would anyone want to make something that you can easily buy in a jar?  My friend Michelle, in fact, teased me about just that.

There are a lot of reasons, including knowing what goes into the apple sauce, being able to control the amount of sugar and my favorite, awesome taste!  Homemade applesauce blows the jarred stuff out of the water.  And it's crazy easy to make, especially if you have the right tools.  It's a fun cooking activity for your little ones, too.

One tool that makes any apple dish easier is the apple corer.

 It's a simple and cheap tool that especially punches out the core.


Another tool is the apple slicer, which not only cores, but slices.

This works best if you peel first (I've made the mistake of not doing that and then having to peel each slice.  Not fun.


Now, if you want to get super fancy, you'd get yourself an apple peeler.  You could whip through a bag of apples in no time.   Some even core at the same time.

 I just use a good old fashioned paring knife and the peeling is done in no time.

The recipe is a base recipe and can be easily adjusted to taste.  Some like a very sweet applesauce, where others like a more tart one.  Spices are up to your taste, too.  The base recipe calls for cinnamon, but nutmeg and/or apple pie spice mix can easily be used.

The choice of apples is also yours.  Typically, you want a softer, sweeter apple, like  Red Delicious, Gala, Fuji, Winesap, McIntosh or Yellow Delicious.  I like a tarter choice too, like Granny Smith.  It's good to mix types if you can.  This holds the same for apple pies and crisps.   Pick organic apples, when you can, to keep pesticides and other not-so-good things from your tasty creation. 

Use up your applesauce in about 2 weeks.  Mine never ever lasts that long though.  It can be frozen too.

Homemade Applesauce



12 apples, such as Granny Smith or McIntosh
1 1/2 cup water
3/4 cup sugar (or to taste)
1/2 teaspoon cinnamon or apple pie spic mix (or to taste)
Peel and slice the apples into small pieces. Put apples in a pot

Add water to pot and bring to a low boil over medium heat, mashing apples as they cook down. Keep the pot covered.

When desired consistency, add sugar and cinnamon. Bring to a boil and then recover and remove from heat. Let cool in the pot and then refrigerate.


Base recipe from Pinch of Yum.

All images via Google Images.
 

Thai Vegetable Rice Noodles

Photo via Cooking Light

If you read my blog you'll know that I don't get to eat what I cook very often.  As the lone vegetarian in a house full of carnivores, my choice for dinner is many times met with a squinted-up look of doubt from the masses.  Abe handles it pretty good, but I tend to make my veggie meals on the days we don't have Jimi to prevent a "It's good!  I swear.  Please try it!" conversation.

Thai food is a love that I don't get much of and when I do, it's pad Thai.  Abe and I are usually on opposite ends of the rice-or-noodle-dish spectrum, with him firmly on the rice end and me completely in love with noodle dishes (come on, noodles and a bowl... love, love, love).  So, when I saw this recipe, I thought I'd have to do an extra song and dance to sell it to him.

Surprisingly, Abe loved it.  So much that he packed up a bit to take to his mother to sample.

I had to make a few adjustments because we are a peanut-free home (sniff, sniff) and I had to swap out the fish sauce for soy sauce.

Fish sauce, for those who aren't familiar, is a great addition to not only Asian dishes, but anything that you want to give that bit of depth, like sauces or soups.  It gives dishes an umami component.  What's umami, you ask?  It's the 5th taste sense and it comes from things like mushrooms and meat.  If you don't want to get fish sauce, which keeps in the fridge for a long time, use soy sauce.

Original recipe from cookinglight.com.

Thai Vegetable Rice Noodles

 
4 ounces uncooked flat rice noodles (pad Thai noodles) ( or any rice noodles)
1 cup thinly sliced radishes 
1/2 cup chopped green onions
1/2 cup chopped fresh basil
1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves
2 tablespoons fresh lime juice
1 tablespoon Thai fish sauce (or soy sauce)
2 tablespoons peanut oil (or vegetable oil)
1 1/2 tablespoons grated peeled fresh ginger
6 garlic cloves, sliced
2 Thai chiles, finely chopped
1 pound snow peas, trimmed
3/4 teaspoon kosher salt
1/2 cup chopped unsalted, dry-roasted peanuts
Sesame oil, for drizzling (optional)

Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Place in a medium bowl. Add radishes and next 6 ingredients (through fish sauce); toss well.

Combine oil, ginger, garlic, and chiles in a large skillet over low heat; cook for 2 minutes. Increase heat to medium-high; cook an additional 1 minute or until garlic begins to brown. Add snow peas and salt to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Add snow pea mixture to noodle mixture; toss well. Sprinkle with nuts and drizzle sparingly with sesame oil, if using.

Spinach and Ricotta Stuffed Portobello Mushrooms

Photo courtesy of Angie McGowan

Another Pinterest find for our meatless Lenten dinners.  I think it was the picture that sold me.... believe me, if I had posted the pic of what MINE looked like, you'd maybe be clicking the little red X in the corner.....

I liked it a lot, but Abe really enjoyed it, which is surprising since I'm the veggie in the family.  I think if I make it again, I might try a drizzle of balsamic over the top of the mushroom before adding the cheeses.  I thought it could use a bit of acid.

I only made one addition to the recipe, adding some garlic in.  Make sure to keep an eye on your cheese.  I didn't check mine until close to the 18 minute mark and the cheese was very brown.  Still tasted good, but not as appealing.


Here is a link to the original recipe


Spinach and Ricotta Stuffed Portobello Mushrooms
Serves 4

4 portobello mushroom caps, stems and gills removed
Olive oil
1 cup ricotta cheese
1 cup mozzarella or Italian blend shredded cheese
2 – 9 oz bag fresh spinach
1/2 onion, sliced
1/2 red pepper, sliced
3 cloves of garlic, minced
Olive oil
Salt and pepper


 Preheat oven to 400 degrees. Rub olive oil all over the outer part of your portobello mushrooms.

 Preheat a large skillet and drizzle with olive oil. Add onions, garlic, red peppers and spinach. Add salt and pepper. Saute until spinach is wilted.

 Spoon 1/4 cup ricotta cheese in each mushroom cap. Top with 1/4 of the sauteed spinach. Then 1/4 of the shredded cheese.

 Bake at 400 degrees for 18 – 20 minutes or until cheese is melted and mushrooms are tender.

Quinoa Pilaf in Lettuce Cups

Photo courtesy of Food Network

This week starts the Lenten season.  While my family never celebrated it, Abe's family is Byzantine Catholic, so Lent is near and dear to his heart.  In addition to giving something up for 40 days, you also go meatless (and some days vegan) on certain days.  Meatless Monday, in the Byzantine tradition, is 2 days before many others start Lent and involve giving up all meat, dairy and eggs.  Ash Wednesday is another vegan day.  The rest of the season, we will be meatless on every Wednesday and Friday.  You know this vegetarian is thrilled!

Yesterday I decided to make something a little different for us.  Well, for Abe, that is.  I love quinoa and make it for myself and the kids for a quick and healthy lunch.  A good friend is hosting a ladies brunch (sounds so grown up, doesn't it?) this weekend and requested a quinoa dish.  So, I thought I'd test drive this one.

I loved it.  Abe enjoyed it, but he keeps insisting he's not the biggest fan of quinoa.  He added a bit more hot sauce to his and did finish it.  But I noticed he didn't take the leftovers for his lunch.  His loss is my tummy's gain.

This recipe is perfect for a high-protein, low-carb lunch or dinner.  The base recipe is one I got from Aarti Sequira from Food Network.  I doctored it up to make it to my taste.

Quinoa Pilaf in Lettuce Cups
Makes 4 servings

1 1/2 cups stock (veggie or chicken or even plain water)
1 cup quinoa, picked and rinsed well (make sure to rinse or it will be bitter)
2 tablespoons olive oil
1 medium red onion, finely chopped
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
3/4 teaspoon garam masala
2 stalks of celery, diced
2 tablespoons chopped dried cherries  (or any dried fruit you like)
Kosher salt and freshly ground black pepper
1 lemon or orange, zested, plus 2 tablespoons juice
1 head Boston lettuce, leaves separated

Bring the stock and quinoa to a boil in a small saucepan over medium heat. Reduce the heat and simmer, covered, until quinoa is cooked and curly white germ shows, about 20 minutes.

Meanwhile, warm the olive oil in large skillet over medium heat. When the oil is shimmering, add the onion and spices, and saute until the onion has softened and the spices are very fragrant.


Stir in the celery and fruit and saute for 1 to 2 minutes.


Add the cooked quinoa (all the stock should have been absorbed) to the skillet. Stir in the lemon zest and lemon juice. Taste, and season with salt, pepper, to taste. Allow to sit off the heat for 10 minutes so the flavors seep into the quinoa.


Serve in lettuce cups with radish slices, soy sauce and Asian chili sauce on the side.

20 Dinners, 1 Day: Veggie Flatbreads with Hummus

I think I've found my new go-to dinner when things are harried and I haven't even thought about what to make for dinner.  Even Abe commented on how yummy these were and how quick of a dinner it makes.  I have a feeling once the school year/football practice season is in full swing,  I'll be cranking out a lot of these in different variations.

Who knew that hummus on pizza crust was so tasty?  Well, I guess Rachael Ray did since this is her recipe.  But honestly, who knew?  Abe did raise an eyebrow at the idea. Being Middle Eastern himself, I know he was thinking I was going to ruin a perfectly good hummus.   But, one bite, and he was sold.

I found the flatbreads in the bakery section.  If you can't find them, pocketless pitas will do too.

You might also think "Um, butternut squash and fennel on my pizza? Are you crazy?"  But I assure you, it's actually good.  The peppers and onion add just enough flavor to tone down the sweetness of the butternut and the fennel adds a nice twist, so it's a perfect compliment.  And, don't skimp on the olives.  Yum.

Veggie Flatbreads with Hummus

1 small fennel bulb, shaved
3 tablespoons olive oil
4 naan, flatbread or pocketless pitas
3/4 cup hummus
1 cup chopped Roasted Squash
1 cup chopped Roasted Peppers
1/4 cup chopped black olives
3 tablespoons chopped fresh parsley

Place racks in upper and lower thirds of oven and preheat to 500 degrees.  In bowl, combine fennel and 1 tablespoon olive oil.  Brush naan on both sides with remaining 2 tablespoon olive oil; place on 2 baking sheets.  Spread 3 tablespoon hummus on each naan; divide fennel among naan.  Bake until toasted, 10 minutes.  Sprinkle with squash, peppers, olives and bake until crisp, 5 minutes.  Top with parsley.

White Bean, Artichoke and Chard Ragout with Fennel Relish

I know this dish might sound complicated, but when you realize that the crock pot does most of the cooking for you, it suddenly doesn't seem daunting at all.

I was a little worried that Abe wouldn't like this at all.  I mean, it's got fennel in it.  Not the go-to veggie for a lot of people.  But I had ordered a box of organic fruits and vegetables delivered to my house from Groupon.com and needed to use the fennel I found inside.  I pretty much hate anything licorice tasting, but for some reason, like it when it's in a savory dish.  So, off I went to find a suitable recipe. 

And surprise!  Abe really enjoyed it.  I think he actually enjoyed it a bit more than I did!   See, things can still surprise you in a marriage even after several years.  Abe did comment that he did like it with a lot more lemon juice than the recipe called for, so I added that, and a few other modifications, to the recipe.  I'm going to write it where you add additional lemon juice to the final product, to taste.  Some of you might not be as big of sour pusses like we are!

Just in case you are wondering what the heck a ragout is (and I did too, so don't worry), it's a French term for main course stew.  There you go, just a fancy term for stew.  Impress your friends next time at dinner when you tell them you're making them a ragout (pronounced ragu).

Don't be tempted to skip the fennel relish.  It makes the dish.  Even Abe, who I suspect doesn't like fennel, said so.  He told me to make double the amount next time.  Look who likes fennel after all!

Oh, and I took the picture before I remembered to add the chard.  Oops!  So, yours will look a little bit different.

Base recipe was found at CookingLight.com.

White Bean, Artichoke and Chard Ragout with Fennel Relish
Serves 6

Ragout:

1 tablespoon olive oil
3 cups thinly sliced leek (about 2 large)
1 cup (1/2-inch-thick) slices carrot
3 garlic cloves, minced
3 cups cooked cannellini or Great Northern beans
2 1/2 cups chopped fennel bulb (about 1 large)
2 cups (1/2-inch) cubed red potatoes
1 cup chopped red bell pepper
3/4 cup water
1 teaspoon dried basil
1 1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, drained
1 teaspoon tomato paste
1 (14-ounce) can vegetable broth
1 (9-ounce) package frozen artichoke hearts, thawed
2 cups chopped Swiss chard

Relish:

1 cup boiling water
6 sun-dried tomatoes, packed without oil (or homemade, recipe below)
3 cups shredded fennel bulb (about 1 large)
1 cup diced yellow bell pepper
1/4 cup chopped fresh parsley
2 tablespoon fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Lemon wedges for serving 

To prepare ragout, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add leek, carrot, and garlic; cover and cook 5 minutes or until tender.

Place leek mixture in a 5-quart electric slow cooker. Add beans and next 13 ingredients (through artichokes). Cover and cook on high 8 low (or 4 hours high) or until vegetables are tender. Add chard; stir until chard wilts.

To prepare relish, combine boiling water and sun-dried tomatoes; let stand 15 minutes or until soft. Drain; chop. Combine sun-dried tomatoes and remaining ingredients; let stand 30 minutes.


Ladle ragout into a shallow bowl, add relish on top and squeeze lemon wedge to taste.

Roasted Vegetable Couscous with Chickpeas and Onion-Pinenut Topping (Al Cuscus bil Khodar al-mausim)

Picture courtesy of Cooking Light

Trying to cut down on the amount of meat I had to buy this week, I decided we were going to have 2, count them, 2 meatless nights.  Good news for me since I will actually get to eat dinner.  Thankfully, my darling husband never complains about eating veggie.  This one is so hardy that I don't think he will be sneaking off for a bowl of cereal an hour after dinner like he does on most vegetarian nights.

 I know it seems like a lot of steps and ingredients, but it comes together quickly.  While the veggies are roasting, you can get the couscous and topping ready, so once the timer goes off, bam! There's dinner.  It's nice enough for serving to company, but easy enough to make for a casual night at home.

The original recipe called for sweet potatoes, but we aren't a sweet potato kind of family, so I replaced it with butternut squash.  Feel free to do one or the other (or both!).


The spice mix adds a wonderful ethnic flavor and warmth.  It is a great one to have on hand for those times you want a little spice for veggies or rice.  It will keep for 1 month in an airtight container.  I double the spice in the couscous recipe, so if you're one to worry about spice, add 1/2 of it and sprinkle some on the dish later if you feel it needs it.  I think most will enjoy the amount I used.


I got this recipe from CookingLight.com.


Roasted Vegetable Couscous with Chickpeas and Onion-Pinenut Topping


5 cups diced peeled butternut squash or sweet potatoes (about 1 1/2 pounds) 
2 cups (1/2-inch) diced peeled parsnips (about 10 ounces)
1 1/2 tablespoons extra-virgin olive oil
2 teaspoon Ras el Hanout (recipe to follow)
3 carrots, peeled and cut crosswise into 2-inch pieces (about 9 ounces)
1 teaspoon kosher salt, divided
1 1/4 cups vegetable broth
1 cup uncooked couscous
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

Topping:
1 tablespoon olive oil
1 yellow onion, cut into 1/4-inch-thick slices, separated into rings
1/4 cup pine nuts
1/4 cup raisins
1 teaspoon ground cinnamon
1 tablespoon honey

1. Preheat oven to 450°.

2. To prepare couscous, combine the first 5 ingredients in a large bowl; stir in 1/2 teaspoon salt. Place potato mixture on a baking sheet. Bake at 450° for 30 minutes or until the vegetables are tender, stirring occasionally.

3. Bring broth to a boil in a medium saucepan. Stir in couscous and remaining 1/2 teaspoon salt. Remove from heat; cover and let stand 10 minutes. Fluff with a fork; gently stir in chickpeas. Keep warm.

4. To prepare topping, heat 1 tablespoon oil in a medium skillet over medium heat. Add onion to pan; cook 12 minutes or until tender and golden brown, stirring occasionally. Add pine nuts and raisins; cook 2 minutes. Stir in cinnamon; cook 30 seconds. Stir in honey, and remove from heat.

5. Mound couscous in the middle of a serving platter. Place the roasted vegetables around base of couscous. Arrange 5 carrots vertically around couscous; spoon topping over top of couscous.

Ras el Hanout

2 1/2 teaspoons kosher salt
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground red pepper
1 teaspoon ground allspice
1 teaspoon saffron threads, crushed (if you cannot find saffron or don't want to buy, omit)
1/2 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg

1. Combine all ingredients in a small bowl.

Slow-Roasted Tomato Soup

Photo courtesy of Google Images

I was with the kids at the library and asked Adam if he'd indulge me in coming out of the children's section while I got myself a "Mommy book".  Now, back in the day (aka before kids), a "me book" would've been anything from a cheesy pink book (a book for younger ladies) to a documentary on the fall of societies.  Lately, though, my time and brain power for reading has faltered, so the closest I find myself to reading lately is either snippets on the internet or cookbooks.  So, my eyes lit up a little bit when I saw a copy of Gwyneth Paltrow's new cookbook, My Father's Daughter, on the shelf.   There;'s something about Gwyneth that says "pretty girl who you could be friends with" to me.  Of course, I've never met her and she could be a flaming banshee who shrieks for her butler to fetch her some distilled French water for all I know.  But I still like my fantasy.

I decided to try her tomato soup, mainly because her white bean soup recipe didn't appeal to Abe and he casually mentioned that the tomato one looked good.  This is how dinner is decided a lot in my house.  The soup is delicious and very easy to make.  It's perfect for summer with all of the ripe tomatoes at the farmers' market.  It can also see dining on this in the dead of winter.

The roasted tomatoes part added a lot of nice flavor and texture to the soup, so don't skip it.   They can be made ahead and stored in a Tupperware container with a bit of olive oil to keep from drying out.  They were so yummy and can be added to things like salad and sandwiches too.  They keep in the fridge for about a week, but I doubt they'll last that long.

I served it with green salad and a crusty baguette that I sliced, topped with a bit of olive oil and shredded cheddar cheese and popped into the oven until the cheese was melted.  It was quite the delightful meal.

Slow-Roasted Tomato Soup
Serves 4

3 tablespoons extra virgin olive oil
2 large cloves garlic, peeled and thinly sliced
4 fresh large basil leaves
2 14-ounce cans whole peeled tomatoes with their juice
16 pieces (8 whole) slow-roasted tomatoes (recipe below), roughly chopped
1 large pinch of sugar
Coarse salt
Freshly ground black pepper
1/4 cup fresh basil leaves

Heat the olive oil in a large heavy pot over medium heat.  Add the garlic and cook, stirring, for 2 minutes.  Add the basil leaves, tomatoes and their juice, and 1 can's worth of water (making sure to swish to get the rest of the tomato juices).  Bring to a boil, turn the heat to low and simmer for 40 minutes.  Stir in the slow-roasted tomatoes and season to taste with sugar, salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper).  Tear 1/4 cup basil leaves and stir in.  Drizzle a bit of olive oil over top of each portion.


Slow-Roasted Tomatoes

Vine-ripened tomatoes
Olive oil
Salt

Preheat oven to 275 degrees.

Cut the tomatoes in half horizontally, rub with a tiny bit of olive oil and a pinch of salt and bake seed side up in a 275 degree oven for 3-5 hours, or until they look nearly sun-dried (the edges will be caramelized and the moisture will be almost entirely evaporated).

The Tale of Two Quinoas (Quinoa Pilaf and Breakfast Quinoa)

A friend of mine asked me about quinoa when she saw that make it for Adam.  I had been thinking of posting about this mystery grain, so the timing was perfect.

Quinoa has been slowly gaining some exposure lately, even though it's actually been used for about 4,000 years.  It's a "super grain" (well, it's actually a seed) that is so full of nutrients that the Incas considered it a food from the gods.  It's one of the few plant products that is a complete protein, so it's incredibly healthy.  As a vegetarian that is very important.

I was introduced to it through a coworker who liked to bring in healthy foods for us to try.  I have to admit, I was a bit hesitant.  What was it?  It looked weird and I wondered how "nuts and granola" it would taste.  I'm all for healthy eating, but I'm not about to eat bird seeds.

It was delicious.  It wasn't like anything I had before, yet it was very homey.  The texture was similar to firm-ish orzo or larger couscous. It wasn't mushy, like rice can be, but it wasn't hard.  It almost had a bit of a "pop" when I bit into it.  It was love at first bite and I ran out to buy a bag.

But I was still hesitant to make it.  I'm not the best with sides.  Rice or potatoes is the best starch you'll get from me.  I'm always saying how I need to find new dishes to make.  So, after a few weeks on my shelf, I took it down to figure out how to make the dang thing.

I first followed the recipe on the side of the bag.  I'm actually going to list the recipe here as a good "base" recipe to start with.  It's my go-to recipe when I'm making it for lunch and then will switch out some of the ingredients.  That's the beauty of quinoa; you can make it sweet, savory or a combo of both.  It takes on whatever flavors you're in the mood for that day.  Want it Italian?  Add chopped tomatoes, oregano, basil, garlic and some Parmesan cheese sprinkled on top.  Want it Mexican?  Add onions, jalapenos, tomatoes and cilantro.  I love adding chickpeas one day, zucchini another day.  I just had it for lunch with mushrooms, carrots and onions.  I've made a sweet morning breakfast deliciousness that my friend Heather sent me once and it was awesome.  Look for later in this post for that recipe, too.

One of the things to know about quinoa is that nature provides a bitter protective coating on it to keep the insects away.  Great for the survival of the plant, not so good for our taste buds.  So you must rinse the quinoa in cool water until the soapy coating comes off.  It takes only a minute.  You can also find some brands that already rinse their quinoa, which is a great step-saver.  I buy Earthly Delights from Costco , which rinses theirs.

To cook quinoa, it's very similar to cooking rice.  It's a 2 to 1 ratio, meaning 2 cups of liquid to 1 cup quinoa.  Bring the quinoa to a boil and then reduce and cover for 15-20 minutes until the liquid is absorbed.  Let stand for 5 minutes, fluff with a fork and enjoy the deliciousness!

One trick to knowing if your quinoa is done is this nifty little "tail" will uncurl from the grain.  Not sure why it's there, but if you don't see it, it's not done.

So, give quinoa a try and find a new healthy way to have a protein packed meal!

Quinoa Pilaf

1 tablespoon vegetable or olive oil
1/2 cup chopped onion
2 carrots, chopped
1 cup quinoa
2 cups vegetable or chicken broth
2/3 cup chopped walnuts
1/4 cup chopped fresh parsley

Rinse quinoa, if not pre-rinsed.  Heat oil in saucepan over medium-high heat.  Cook onion for 5 minutes or until translucent.  Add carrot and cook 3 minutes more.  Stir in quinoa and broth, bring to a boil.  Reduce to a simmer, cover and cook 15 minutes to 20 minutes, or until quinoa is tender and fluffy.  In a bowl, toss quinoa with walnuts and parsley.  Serve hot or at room temperature.

Heather's Breakfast Quinoa

2 cup almond milk
1 cup quinoa, rinsed
zest of med orange
1/4 tsp cinnamon
Fresh berries, such as blueberries and raspberries
1/4 cup honey
1/4 cup chopped almonds (optional)

Combine everything, but the fruit and honey in a sauce pan and bring to a boil. Lower heat, cover and simmer until liquid is absorbed. Let stand a few minutes...then add your fruit and drizzle with honey.  Top with almonds, if desired.

Tuscan Bean Soup

I'm a sucker for a good soup.  I love finding everything I need in the pantry and even if not, I love how you can swap one ingredient out for what you do have.  They are warm, delicious and often time, low-cal enough to let you gorge on one extra bowl.

Abe's been feeling sick, along with much of the household, so homemade soup was in order.  I didn't have time to defrost some chicken to make him his favorite Greek lemon rice soup, so vegetarian it was.  That way I could have a bowl too!

I found this recipe on Cookinglight.com and adjusted it because I did not have 3 cans of chick peas.  I ended up liking the creaminess that the great northern beans added, so I am sticking with that.  You can swap them for any white bean that you have in your pantry.  The vinegar adds a lot of depth and I used the full 2 tablespoons.

It was delicious and Adam gobbled his up.  I can't wait to eat the leftovers for lunch today!

Enjoy!

Tuscan Bean Soup
Serves 6

2  tablespoons  olive oil
2  cups  finely chopped onion
8  garlic cloves, minced
4  cups  water or broth
1  teaspoon  minced fresh or 1/4 teaspoon dried rosemary
3/4  teaspoon  salt
1/4  teaspoon  black pepper
1  (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 (15 ounce) cans Great Northern beans, rinsed and drained
1  (14 1/2-ounce) can diced tomatoes, undrained
1  to 2 tablespoons balsamic vinegar
6  tablespoons  (1 1/2 ounces) grated fresh Parmesan cheese
Handful of fresh spinach leaves (optional)

Heat the olive oil in a Dutch oven over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently. Stir in the water and the next 5 ingredients (water/broth through tomatoes), and bring to a boil. Reduce heat, and simmer 20 minutes.

Place 4 cups soup in a blender or food processor, and process until smooth, making sure to open top vent and covering with a clean dish towel.  Return all pureed soup to pan. Stir in the vinegar, add spinach, if using, and bring to a boil. Remove from heat. Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1 tablespoon cheese.

Calories: 373 (22% from fat)

Fat: 9.1g (sat 2.1g,mono 4.5g,poly 1.6g)

Protein: 15g

Mexican Corn Nachos

Yesterday was the 2nd Thursday in the month, so you know what that means......  Nacho Night!

Last month I wrote about how Jimi and I decided that once a month should be a night of nachos and how dh chose the date.  So this time I had Jimi pick a random number and that would be the nachos we ate.  How adventurous with things like Duck Confit Nachos on the list (I so would've had him choose another number with that one)!

The nachos were fabulous!  I was a little nervous about eating corn on chips, but hey, the chips are made from corn, so the flavors blended well.  It had just a little kick of spice, so I wouldn't feed them to the littlest ones.  Jimi vouched for the older kids and said it was a winner.  If you can't find queso fresco, you can use feta or even mozzarella.

I got this recipe from my Food Network magazine.

Enjoy!

Mexican Corn Nachos

Preheat oven to 475.

Spread 8 cups of torilla chips on a rimmed baking sheet or in a shallow dish.

Cook 4 cups corn with 1 teaspoon each cumin and cayenne in a skillet for 7 minutes.  Stir in 1/2 cup mayonnaise and some lime juice (I used 1/2 large lime, use whole lime if it's small).  Top the chips with 3 cups  queso fresco and the corn.  Bake for 7 minutes, then top with sour cream, chopped avocado and cilantro.

Lentil and Macaroni Soup

I know what you might be thinking.  Lentils and macaroni?? What the heck kind of combo is that? It sounds like something that a college student throws together when they don't know how to cook.  Believe me, I did too.  But something about it made me want to try it and I'm glad I did.

This soup is a great healthy comfort food that is filling, but not full of calories and fat.  It's perfect when you're watching both your waistline and your wallet as the ingredients are cheap and stuff we usually have on hand.  Each serving, which is a hearty 2 cups (an entire soup bowl!) is only 200 calories and 3 grams of fat!

I got the recipe from newest recipe book that my mom got me, Good Housekeeping's Soups and Stews.  Yes, she has gotten me another one (2 actually) since the last blog entry. That woman knows my weakness and keeps me supplied.  I made a few adjustments to make it suit my taste.  I added a bit of lemon to brighten up the flavors and put in some bullion to add some depth.  The original recipe called for Swiss chard, but I only had spinach on hand, and I think it worked very nicely.

Serve with some crusty bread for a healthy and hardy meal!

Enjoy!

Lentil and Macaroni Soup
Serves 6

1 tablespoon olive oil
2 medium carrots, cut into 1/4 inch pieces
1 medium onion, chopped
2 garlic cloves, crushed with garlic press
1 can (14 ounces) whole tomatoes in puree (or crushed tomatoes in juice, if unavailable)
1 can (14 ounces) vegetable broth
3/4 cup lentils
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon vegetable bullion (if you don't have, add a bit more salt to the soup)
6 cups water
1 pound fresh spinach
3/4 cup elbow macaroni
1 cup fresh basil, chopped
Lemon juice
Freshly grated Parmesan cheese (optional)

In a nonstick 5-to-6-quart Dutch oven (or large soup pot), heat oil over medium heat until hot.  Add carrots, onion and garlic, and cook, stirring occasionally, until vegetables are tender and golden, about 10 minutes.

Add tomatoes with their puree, broth, lentils, salt, pepper, thyme, bullion and water; heat to boiling, stirring to break up tomatoes with side of spoon.  Reduce heat to low; cover and simmer until lentils are almost tender, about 20 minutes.

Stir in spinach and macaroni; heat to boiling over medium-high heat.  Reduce heat to medium; cook, uncovered, until macaroni is tender, about 10 minutes.  Stir in basil.  Serve with Parmesan cheese, if you like, and 1 tablespoon fresh lemon juice.

Sloppy Bombay Joes

I'm a Food Network addict.  Little Adam has yet to be sat down in front of a cartoon or Yo Gabba Gabba, but he's seen his fair share of Barefoot Contessa and Top Chef.  I even got Jimi into the competitive cooking shows, which is pretty amazing for an 11 year old.  So, when The Next Food Network Star show started this season, I was glued.  And happily, my favorite contestant, Aarti Sequeira, a sweet natured Indian woman who reminded me a lot of my friend Loilene, won the show.  Her prize is her own show on The Food Network.  So I set my DVR.

This recipe is from her first show.  I love Indian food.  So, an entire show about taking an Indian twist on familiar foods is awesome.  I don't normally make sloppy joes, but I know they are always an easy hit with the boys.  Jimi isn't fond of Indian food, he claims, so I tested them out on Abe.  He really liked them.  And there's a funny story that comes with that.

I normally don't eat what I cook at home since I'm the only vegetarian.  I'll eat the sides or just the salad- no biggie.  This time, I wanted to try Aarti's recipe.  So I decided to make 1/2 of it with ground beef and 1/2 with veggie crumbles.  Abe's made it clear in the past that veggie crumbles are pretty much yuck, so I never use them.  Dinner was a hit and I packed up the leftovers in separate, but similar tupperware.  The next day I realized that Abe had taken the veggie crumble one, leaving me with the beef.  That evening, I asked him how lunch was and he raved about how great it was and how he shared it with a friend who loved it too.  So much for how gross veggie crumb is....lol.

If you're familiar with Indian food, you will love this.  If you're not, it's a nice way to get introduced to some new flavors.  Garam masala is one of the lead spice combos and can be found in the international section of the grocery store or any Indian/Middle Eastern market.   It can be made with ground turkey, beef or veggie crumbles.

This recipe is from Aarti Party on The Food Network.

Enjoy!

Sloppy Bombay Joes
Serves 4-6

• 2 tablespoons vegetable oil
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
• 1 teaspoon garam masala
• 1/2 teaspoon paprika
• 1 (15-ounce) can tomato sauce
• 1/2 cup water

Turkey:

• 2 to 3 tablespoons vegetable oil (if you using veggie crumble or something very lean, add more) 
• Small handful shelled pistachios, about 1/4 cup (I couldn't find this, so I omitted) 
• Small handful raisins, about 1/4 cup 
• 1 teaspoon whole cumin seeds 
• 1/2 large white onion, finely diced 
• 1 red bell pepper, seeds and membrane removed, finely diced  
• 1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!) 
• Kosher salt
•  1 pound ground turkey (or beef or veggie crumble) 
• 1/2 teaspoon honey 
• 1/4 cup half-and-half 
• Small handful chopped fresh cilantro (soft stems included) 
• 4 to 6 hamburger buns 

Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.

Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.

Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.

Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.
Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper. Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro.

Toast the buns, fill with the turkey mixture and serve.

Grilled Portobello-Goat Cheese Pitas

Something a little different for dinner.  I've been trying to add more vegetarian meals to our rotations; you'd think after being veggie for over 13 years, I'd have a ton.  But I don't.  So I'm trying to mix it up a little.  This turned out surprisingly good and makes for a great light dinner on a warm summer night.  It's a great meal to serve your vegetarian friends at your next barbecue (hint for those inviting me over for dinner this summer ;-).

You can use a well-oiled grill pan or throw everything, except for the tomatoes, on the grill. If you like a chewier pita, opt for the Greek style or don't over-grill the regular kind.  If you like your pitas crispy, grill away!

I got this recipe from CookingLight.com (including photo) and made some adjustments.

Enjoy!

Grilled Portobello-Goat Cheese Pitas 
Serves 4 (they are more filling than you'd think)

1 1/2  teaspoons minced garlic
1  teaspoon  olive oil
4  (6-inch) pita rounds
1/2  teaspoon  salt, divided
1/4  teaspoon  black pepper, divided
Balsamic vinegar
1  (6-ounce) package portobello mushrooms
2  medium tomatoes, cut into 1/4-inch-thick slices
1/3  cup  (3 ounces) goat cheese
1/2  cup  chopped fresh basil
2 roasted red peppers, jarred

Preheat a grill pan over medium heat.

Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.

Drizzle balsamic vinegar over mushrooms and tomatoes and sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly. Place mushrooms in pan (grill); cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.

Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil and top with roasted red peppers.

Poblano, Mango and Black Bean Quesadillas

I was looking for a way to use up the leftover poblano peppers from the kebob recipe.  This one called my name because it has a lot of the things I like- black beans, avocado and mangoes.  Plus, you can't really mess up a quesadilla.

I got this from CookingLight.com (along with the photo) and made a few tweaks.  If you don't like a spicier dish, skip the hot sauce and replace it with a tiny bit of cumin.

Enjoy!

Poblano, Mango and Black Bean Quesadillas
Serves 4 (or 2 hungry people)

1  teaspoon  olive oil
1 1/2  cups sliced onion
1/2  teaspoon  dried oregano
1/4  teaspoon  salt
1/8  teaspoon  black pepper
1-2  poblano chile, seeded and chopped
1  (15-ounce) can black beans, rinsed and drained
1  cup  jarred sliced peeled mango (if using one in heavy syrup, rinse)
1/3  cup  cubed peeled avocado
Handful of cilantro, chopped
Juice of 1/2 lime
1-2 shakes of hot sauce
4  (8-inch) flour tortillas
Cooking spray
1/2  cup  (2 ounces) shredded sharp cheddar cheese

1. Preheat broiler.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, salt, pepper, and poblano, and sauté 5 minutes or until onion is tender. Add beans; cook 1 minute or until thoroughly heated. Remove from heat; stir in mango, avocado, cilantro and hot sauce.  Squirt lime juice over mixture.

3. Place flour tortillas on a baking sheet coated with cooking spray. Arrange about 3/4 cup bean mixture on half of each tortilla, leaving a 1/2-inch border. Sprinkle 2 tablespoons cheddar cheese over bean mixture, and fold tortilla in half. Lightly coat tortillas with cooking spray. Broil 3 minutes or until cheddar cheese melts.

Creamy Butternut Squash Soup

 

Yummy smooth and creamy soup...... who doesn't love that?  This is a favorite with Abe and me (Jimi, on the other hand, doesn't even want to try it- More soup for us!) and it's great on a fall night.  Heck, it's good anytime.

Very few ingredients are needed, so it's something you can make whenever you see butternut squash on sale.  Be careful with the clove..... too much will kill the soup.

Serve with fresh crusty bread and a leafy green salad.

I got this from Allrecipes.com (where I got the picture from too).

Creamy Butternut Squash Soup
Serves 8

2 tablespoons olive oil
1 1/2 pounds peeled and seeded butternut squash , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 1/2 cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste

1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.

2.  Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.

3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

4. Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.

5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.

6.  Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid.  Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)

7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Vegetable and Chickpea Curry

I love Indian food.  I love the ginger, coconut milk, curry, spices.  Get me near an Indian buffet and I will eat until I'm sick.  Hey, how many places serve so much vegetarian?  Can't blame me.

I made this for Abe and me in our quest for a healthy January.  It's low in calories and fat, but ripe with flavors.  I served it over rice.

I got this from Cookinglight.com.

Vegetable and Chickpea Curry
Serves 6

1  tablespoon  olive oil
1 1/2  cups  chopped onion
1  cup  (1/4-inch-thick) slices carrot
1  tablespoon  curry powder
1  teaspoon  brown sugar
1  teaspoon  grated peeled fresh ginger
2  garlic cloves, minced
1  serrano chile, seeded and minced
3  cups  cooked chickpeas (garbanzo beans)
1 1/2  cups  cubed peeled baking potato
1  cup  diced green bell pepper
1  cup  (1-inch) cut green beans
1/2  teaspoon  salt
1/4  teaspoon  black pepper
1/8  teaspoon  ground red pepper
1  (14.5-ounce) can diced tomatoes, undrained
1  (14-ounce) can vegetable broth
3  cups  fresh baby spinach
1  cup  light coconut milk
6  lemon wedges

Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

Two-Bean Soup with Kale

Bean soups can be hit or miss.  Kale, to me, is something that goes around the salad bar at restaurants. I'm not sure why I decided to try this recipe, but I'm glad I did.  Simple to make, great flavor and so satisfying on a cold winter night like we're having in the Midwest.

You can use any combo of beans you have on hand, but I love the silkiness of the cannelloni beans.

Add chopped chicken or sausage if you want to make it heartier.

I got this from Cookinglight.com.

Enjoy!

Two-Bean Soup with Kale
Serves 6

• 3  tablespoons  olive oil
• 1  cup  chopped onion
• 1/2  cup  chopped carrot
• 1/2  cup  chopped celery
• 1/2  teaspoon  salt, divided
• 2  garlic cloves, minced
• 4  cups  organic vegetable broth, divided
• 7  cups  stemmed, chopped kale (about 1 bunch)
• 2  (15-ounce) cans no-salt-added cannelloni beans, rinsed, drained, and divided
• 1  (15-ounce) can no-salt-added black beans, rinsed and drained
• 1/2  teaspoon  freshly ground black pepper
• 1  tablespoon  red wine vinegar
• 1  teaspoon  chopped fresh rosemary

Preparation

1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and saute 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
2. Place half of cannelloni beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannelloni beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.

Nutritional Information

Calories: 250

Fat: 10.4g (sat 1.4g,mono 5.5g,poly 2.2g)

Protein: 11.8g

Carbohydrate: 30.5g

Fiber: 9.2g

Cholesterol: 0.0mg

Iron: 3.8mg

Sodium: 593mg

Calcium: 189mg

Chipotle-Black Bean Chili

Cool Fall weather just begs for warm comfort food, like chili.  This recipe is new for us, but it was a hit from first bite.  It's a spicy chili, so if you're a wimp... I mean, don't like spice.... maybe cut it down to 1 jalapeno.

I served it with jalapeno corn bread muffins.  Yum!

I got this from my The Big Book of Vegetarian. 

Chipotle-Black Bean Chili

Serve 4 to 6

1 tablespoon vegetable oil
1 medium onion, chopped
1 medium green pepper, diced
2 jalapeno, seeded and minced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground chipotle
1/8 teaspoon cayenne pepper
One 14- ounce can Mexican-style diced or stewed tomatoes
Two 16-ounce cans black beans, rinsed and drained
1 cup fresh or frozen corn (no need to defrost if frozen)
1/3 cup chopped fresh cilantro

In a large pot over medium heat, warm the oil.  Add the onion, bell pepper, jalapeno and garlic and cook, stirring often, until the vegetables being to soften, about 5 minutes.  Add the spices, tomatoes and beans and simmer for 15 minutes.  Stir in the corn and cook for 1 minute.  Stir in cilantro and serve.