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Black Bean Soup

June 28, 2012

I found this recipe in a book “Cooking with all things Trader Joe’s” and have made this many, many times already. It is so simple and easy yet extremely delicious.

 

Black Bean Soup

  Servings 4 – @ 200 calories each

  • 1 medium onion – diced
  • 2 tbsp olive oil
  • 1 clove garlic – pressed
  • 1 tsp cumin
  • 2 cans black beans – with fluid
  • 1 cup chunky salsa
  • Juice of one lime (or lemon)
  • Sour cream and/or cheese (optional) ( extra calories)

  Directions

  1. Sauté diced onion in olive oil until soft and translucent.
  2. Add in cumin and garlic and heat for 1 minute.
  3. Add in beans with liquid, salsa, and lime juice.
  4. Heat to a simmer and simmer for 20 minutes.

 

Enjoy topped with sour cream and cheese. This is also good with tortilla chips.

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Sweet Apple Dutch Baby

June 1, 2012

Sorry about the long pause. We welcomed our 2nd child into our family on April 20. He’s a healthy baby boy, and growing big and strong.

I found this recipe in FamilyFun magazine (April 2012) and made it for breakfast one day. It came out yummy and delicious.

Sweet Apple Dutch Baby

  • 1 medium apple
  • 3 tbsp sugar
  • 3/4 tsp cinnamon
  • 2tbsp butter
  • 3 large eggs – room temp
  • 1/2 cup milk at room temp
  • 1/2 cup flour
  • 1/8 tsp salt
  • 1/2 tsp vanilla

Directions:

  1. Heat oven to 425. Peel and slice apple into thin slices.
  2. In small bowl, mix 2 tbsp sugar and 1/4 tsp cinnamon. Add apple slices and toss until well coated.
  3. Slice butter in two equal portions and place in a 9- or 10- inch pie pan. Put in oven until melted, about 2 minutes. then use oven mitt to remove from oven. Swirl the pan to coat its surface.
  4. Spread the apples over the bottom. Bake until apples have softened slightly and the butter is bubbling and beginning to brown. Around 10 minutes.
  5. Meanwhile, make pancake batter. In a blender, combine eggs, milk, flour, salt vanilla and remaining sugar and cinnamon.Blend on medium speed until well mixed and frothy. About 1 minute.
  6. Use oven mitt to remove dish. Pour the batter over apples, then bake until fluffy and golden brown. About 25 -30 minutes. Let cool slightly on wire rack.

This is best fresh! For best results make sure all ingredients are room temp. That helps the pancake become puffy.

This makes 6 servings at 157 calories each.

Chicken and Black Bean tacos with Adobo sauce

April 12, 2012

This is a great way to use up a roast chicken or just some cooked chicken breast.

Very simple and delicious sauce. I found this recipe in Men’s Health Magazine ( December 2011 issue p. 101) and we really enjoyed the recipe.

Chicken and Black Bean tacos with Adobo sauce

  • 1 bunch cilantro with stems and leaves separated
  • 1 can stewed tomatoes (14.5 oz)
  • 1 jalapeno peppers, stem and seeds removed
  • ½ roasted chicken, skin and bones removed, Shredded
  • Salt and pepper
  • 1 can black beans, rinsed and drained
  • 4 tortillas, I like flour but you can use corn
  • ½ cup sour cream

Directions:

  1. Sauce – in blender or processor, puree cilantro stems with tomatoes and jalapeno. Transfer to medium saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until sauce is thickened and reduced in half. 8-10 minutes.
  2. Remove sauce from heat and stir in the chicken. Season to taste with salt and pepper.
  3. Heat beans in a small skillet on medium, stirring and smashing the beans with back of a large spoon, until thickened 3-4 minutes. Season the beans with salt and pepper.
  4. In dry skillet, heat tortillas until warm and pliable. Assemble the tacos with the adobo chicken, beans, sour cream, and cilantro leaves.

Apple Cake Cupcakes

April 11, 2012

This is a family recipe that is very simple and delicious. This is so light and fluffy it’s almost like angel food cake with apple pieces.

They are so good my son can't keep his hands off them.

Apple Cake Cupcakes

  • 1/2 cup sugar
  • 1/2 cup flour
  • 2 eggs
  • 1 large apple or 2 small ones – peeled and cut up in small cubes.

Directions:

Heat oven to 350.

Grease and flour cupcake pan.

Mix eggs and sugar with mixer for 5 minutes until sugar is dissolved and mixture is thickened.

Fold in flour gradually.

Bake in oven for 20-25 minutes until golden brown on top.

Cool slightly and remove from pan. Very fragile.

These are almost like angel food cake. Enjoy!

 

*****You can also bake as a cake by doubling the recipe and baking for 30-40 minutes

Healthy Cinnamon buns

March 29, 2012

Being 9 month pregnant now I am just craving home baked goods. I found this recipe and it was easy. I modified it to be more easily separated into single serving portions and healthier.

Ninety Minute Rolls

2-2 1/2 cups flour (I used 3/4 all purpose and the rest wheat)
** if using whole wheat I added 1 tbsp wheat gluten**
1/2 tsp. salt
2 Tbsp. sugar
1 pkg. or 1 Tbsp. yeast
1/2 cup milk
1/4 cup water
2 Tbsp. margarine

Cinnamon sugar : Combine 1 teaspoon cinnamon and 1/4 cup sugar

Directions:

Mix 3/4 cup flour with sugar, yeast, and salt.
Heat milk, water and margarine until very warm (I did 1 minute in microwave).
Add to dry ingredients and beat 2 minutes on medium speed.
Add 1/4 cup flour. Beat 2 minutes on high.
Stir in enough flour to make a stiff dough.
Knead 2-3 minutes.
Place in greased bowl and let rise 15 minutes.
Divide dough into 12 pieces and shape into balls. Coat in cinnamon sugar mix. I also added some in the center to maximize the flavor
Place in greased muffin tin. Let rise 15 minutes.
Bake at 375° for 15-20 minutes.

The buns are easy and good. My toddler loved to help with making them. You can also omit the cinnamon sugar and make dinner rolls.

Basic crepes

February 6, 2012

I felt like making something yummy the other day. I browsed my stack of recipes and came upon a crepe recipe. I have not had crepes in a long time and since I had everything on hand I figured I’d make some.

Basic Crepes

  • 1 1/2 cups milk (I used 1%)
  • 1 cup flour ( spooned and leveled)
  • 2 large eggs
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1 tbsp butter

Directions:

note: I used a blender and that kept the mix from having any clumps of flour, but you can make it in a bowl with a wisk.

In a large container ( blender) mix together all ingredients. Cover and refrigerate for 1 hour.

Heat a large 12 in skillet over medium-high heat. Spray skillet with non stick spray or wipe with butter. Pour about 1/3 cup of batter into skillet and swirl so batter coats the bottom of skillet.

Cook until edges are dry about 1 minutes. Using a spatula gently lifting one edge of crepe and flip over. Cook another 30 seconds.

Remove crepe and repeat with remaining batter.

These are great will any filling from fruit, jam, cheese filling and i just like them plain too.

Enjoy!

Quick No-Knead English muffin Bread

February 4, 2012

I was itching to make something different yesterday and stumbled onto a recipe I had from a long time ago in my recipe book for No-Knead English Muffin Bread from this site  http://kitchen-parade-veggieventure.blogspot.com. Looking at the recipe it seemed so simple and it was quick too. Only 2 hours from start to finish with 15 minutes of hands on time. I am very glad I made it. It was very simple and tasted good. Really fluffy even with some whole wheat flour and it makes really generous portions.

 Quick No-Knead English muffin Bread

  •  1 packet yeast (2 ¼ tsp)
  • 1 cup flour, fluffed to aerate before measuring
  • 1 tbsp sugar
  • ½ tsp salt
  • 1 ¼ cup warm @ 110 degree tap water
  • 1 ¾ cup flour, fluffed again

Note: I used white whole wheat for the 1st cup and regular flour for the rest.

Directions:

Grease (I used cooking spray) and flour a 1 ½ – 2 quart casserole dish. I used a square baking dish 9×9.

In a large bowl, combine yeast, 1 cup flour, sugar, salt and water. With a handheld mixer, beat on medium speed for 3 minutes (time yourself). Add the remaining flour slowly and mix until fully blended. You will need to remove the beaters once the dough begins to climb them. Then finish mixing with wooden spoon.

Add dough to greased dish and arrange evenly. It is thick so just try to do your best.

Cover with a light towel if in the open and let rise in a warm place for 30 -60 minutes until it doubles in size (I did the full 60 minutes until it looked like it was almost going to start overflowing). At about 30 minutes preheat the oven to 400 degrees. Once done rising bake for @ 20 – 45 minutes. Until top is golden. I think I only got 20-25 minutes in and it was looking nice and brown.

Turn onto cooling rack. Mine just slipped out easily with the cooking spray.