Black Bean Soup w/ Ham & Sweet Potato

Warm, hearty, and savory. That’s the best way to describe this recipe. It’s one of our favorites during fall. So delicious and easy to prepare. Make a pot and put some in the freezer for a chilly night.

Ingredients
1 pound dried black beans (about 2 cups), rinsed, soaked in water, and drained
1 lb pre-cooked ham (or ham pieces)
2 bay leaves
8 cups water
4 Tbsp olive oil
1 large yellow onion, chopped rough
2 medium sweet potatoes, chopped into 1/2-inch pieces
2 large carrots, chopped rough
2 celery ribs, chopped rough
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 garlic cloves, minced
1 Tbsp ground cumin
1 teaspoon chili powder
1 Tbsp chicken base
1 red bell pepper, roughly chopped
3 to 4 Tbsp lime juice (can substitute lemon juice)

Directions
Heat olive oil in 4-quart pot. Add pre-cooked ham and brown for 5 minutes. Add beans, 8 cups water, bay leaves, salt, and pepper. Bring to a boil, reduce heat to a low simmer. Cover and let cook 75-90 minutes, until beans are tender. (To save time you can use canned black beans. If you do, just rinse and drain the beans. Since they are already cooked you do not need to cook them for 75-90 minutes.)

Add the onions, garlic, celery, and sweet potato. Cook about 15 minutes. Stir in cumin, chili powder, chicken base. Add bell pepper then reduce heat to a simmer and let cook for 30-45 minutes. Before serving add 3 Tbsp of lime juice.

Black Bean Soup w/ Ham & Sweet Potato2012-02-28T15:45:58-06:00

Easy Hummus Recipe

As a spread, dip or garlicky pita filling, hummus is both delicious and satisfying. And it’s high in protein and fiber. Best of all, it’s whipped up in seconds in a blender or food processor. Kyle and Bruce love to dip their carrots, cucumbers, celery, and bell peppers. So enjoy one of our favorite recipes!

Ingredients
1 clove garlic
1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

Directions
In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Easy Hummus Recipe2012-02-28T15:46:28-06:00

Heather’s Blackberry Freezer Jam

Making jam might sound complicated at first read, but give it a try – it’s actually quite simple. Believe it or not, this recipe takes only a half hour to complete . . . not counting berry picking and jam cooling time. And this recipe is adaptable to just about any fruit. Try making “wild berry” jam by mixing blueberries blackberries and strawberries!

Ingredients
4 Tbsp cold water
4 Tbsp lemon juice
1 1/2 tsp arrow root
1 packet (0.25 ounces) unflavored gelatin
1 2/3 cup sugar
4 cups fresh blackberries

Materials
4 glass jam jars
tea kettle or sauce pan 1/2 full of water
baking dish
ladle
kitchen towel
canning funnel (optional)
medium sized cooking pot

Directions
Lay out all your materials. Set your tea kettle with water on the range, but don’t heat it yet. Place your jars with lids removed inside the baking dish and lay the lids in the dish also. Set your funnel and ladle in the baking dish also. Lay out your towel nearby. You are now ready to make jam!

Combine water, lemon juice, arrow root, and gelatin in a cooking pot. (Do not heat yet! Gelatin dissolves better when cold!) Stir until powders are completely dissolved. Turn heat on stove top to medium-high. Place pot on burner. At the same time turn on the burner under your tea kettle to high to start that water boiling. Heat your gelatin mixture a little and then add fruit and sugar. Stir to combine all ingredients well. Heat, stirring until mixture is bubbly and frothy (Heather’s words). As soon as it boils your jam is ready to be loaded into the jars.

Pour boiling water over the rims and into your jars, lids, and ladle and funnel. Using a hot pad pour the hot water back out from one of the jars. Place your funnel in the jar and ladle in enough jam to fill the jar to 1 to 1/2 inch from the top. Remember, the jam will expand a in the freezer, so you don’t want to fill it all the way to the top. Continue this process until all the jars have been filled. Wipe off the rims of your jars if needed and tighten the lids. Place your jars on the towel to cool a little. When the jars cool down you can refrigerate them or place them in the freezer. Jam will keep a long time in the freezer, but the food safety gurus would probably tell you to consume within one year. You can also keep some in the fridge to eat right away – maybe that bowl of extra jam. Goes great on toast, english muffins, or mixed with yogurt or ice cream!

Heather’s Blackberry Freezer Jam2011-07-12T14:27:44-05:00

Salmon Patties

Salmon is a great source of protein and Omega-3s. And my kids love them! They can eat them with their hands, and Bruce says “they look like cookies”. So if you’re trying to find a way to eat more fish, here’s a great recipe!

Ingredients
1 can pink salmon (15 oz) – drained
1 cup milk
2 eggs, beaten
1 to 1 1/2 cups corn flakes OR 3/4 cup bread crumbs
2 tablespoons olive oil, for frying OR non-stick spray skillet
1/2 yellow onion finely chopped
1/4 cup fresh parsley, finely chopped
Salt and freshly ground black pepper, to taste

Directions
In a medium bowl, mix salmon, milk, onion, parsley and beaten eggs. Add cereal or bread crumbs and mix thoroughly. Season with salt and pepper. With a serving spoon, add salmon patty mixture (about size of pancake) to a hot saute pan with the olive oil. Or you can use a non-stick skillet. Pan fry until golden, about 2-3 minutes for each side. Plate the patties with asparagus, spinach or your favorite green vegetables.

Salmon Patties2012-02-28T17:35:57-06:00

My Favorite Rub Recipe

One of my favorite and most versatile rubs is Curry Powder. The flavor is complex and you can individualize your curry powder by varying the amounts of spices.

Ingredients
2 Tbsp coriander seeds
1 Tbsp cumin seeds
1 tsp fennel seeds
1/2 tsp whole cloves
1/2 tsp mustard seeds
1/2 tsp ground ginger
1 Tbsp cardamom seeds
1 Tbsp whole black peppercorns
2 dried red chiles, broken in pieces, seeds discarded (or 1 tsp chile powder)
1 Tbsp turmeric

Directions
Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant — you’ll know. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and ginger and give it another quick buzz to combine. Use the spice blend immediately or store in a sealed jar for as long as 1 month.
Recipe from Food Network.

My Favorite Rub Recipe2012-02-28T19:41:01-06:00

Chicken and Yogurt Curry

The flavors and spices of this Chicken and Yogurt Curry dish will keep you warm on a winter night. There are notes of ginger, garlic, coriander, turmeric, and garam masala. Yum. So here’s another fantastic recipe that I made last night thanks to The Complete Asian Cookbook.

Ingredients
2 lb roasting chicken (I used boneless, skinless chicken thighs)
1 medium onion, roughly chopped
3 garlic cloves, peeled
1 tsp chopped fresh ginger
1/2 cup fresh coriander or mint leaves (I used coriander)
1 1/2 tbsp ghee or oil (I used vegetable oil)
1 tsp ground turmeric
1 1/2 tsp garam masala
1 tsp salt
1/2 tsp chili powder
1/2 cup plain yogurt
2 ripe tomatoes, diced
extra mint or coriander leaves to garnish

Directions
Cut chicken into servings pieces, or use chicken pieces of one kind – drumsticks, thighs, or half breasts. Put into container of food processor or electric blender the onion, garlic, ginger, fresh coriander or mint. Blend to a smooth puree. Heat oil in sauce pan and fry the blended mixture, stirring, for about 5 minutes. Add turmeric, garam masla, salt, chili powder and fry for a further minute. Stir in yogurt and tomatoes, and fry until liquid dries up and the mixture is the consistency of thick puree. Add chicken pieces, turning them in the spice mixture so they are coated on both sides, then turn heat low, cover tightly and cook until chicken is tender (~ 30 minutes). If liquid from chicken has not evaporated by the time the flesh is cooked, uncover and raise heat to dry off excess liquid, stirring gently to prevent burning. Garnish with chopped herbs and serve with rice or chapatis.

Chicken and Yogurt Curry2012-02-28T17:39:07-06:00

Stir-Fried Shrimp with Tofu

Often found in Asian cuisine, tofu is an excellent source of protein and calcium. It can absorb flavors from marinades and spices plus it adds an interesting texture to many dishes. Here’s a delicious recipe that takes less than 30 minutes to prepare.

Ingredients
4 tablespoons peanut oil
2 scallions, chopped
4 slices ginger, chopped
1 lb large shrimp
1 egg white
1 teaspoon salt (optional)
3 teaspoons cornstarch
1 package of tofu
1/2 cup frozen peas, defrosted
1 tablespoon sherry
1 tablespoon light soy sauce

Preparation
Shell, devein and wash shrimp. Split each into 2 pieces. Dry with paper towels. Mix shrimp with egg white, salt, and 1 teaspoon of cornstarch.
Cut tofu cake into bite-size pieces.
Mix sherry, soy sauce, and 2 teaspoons of cornstarch with 1/2 cup broth or water

Cooking
Heat oil in wok or large skillet. Add scallions, ginger, and stir a few times. Add shrimp mixture and saute over high heat 2 minutes. Add tofu pieces and peas. Mix well, keep stirring a minute or so. Add sherry/soy sauce mixture and stir until sauce is thickened. Serve hot with rice.
Recipe from An Encyclopedia of Chinese Food and Cooking: 1000 Recipes Adapted to the American Kitchen

Stir-Fried Shrimp with Tofu2011-01-15T15:36:03-06:00

Mint Kissed Meringues

Nonfat and just two grams of sugar, these refreshing and lightly sweet meringues are the perfect holiday cookie!

Ingredients
2 egg whites
1/4 tsp cream of tartar
1/8 tsp salt
1/2 cup sugar
1/4 tsp mint extract
3 to 5 drops food color
multicolored candy sprinkles, if desired

Directions
Heat oven to 200 degrees. Grease 2 large cookie sheets. In a small bowl, combine egg whites, cream of tartar and salt; beat at medium speed until foamy. Increase speed to high; add sugar 1 tablespoon at a time, beating until meringue is very stiff and glossy, and sugar is dissolved. Beat in mint extract. Fold in food color 1 drop at a time until desired color.

Use decorating bag or food storage bag with 1/2-inch hole cut in bottom corner of bag. Spoon meringue into bag; twist top of bag to seal. Squeeze bag to pipe meringue into 1-inch puffs onto greased cookie sheets. Sprinkle each with candy sprinkles. Place cookie sheets on center rack in oven.

Bake for 2 hours. Immediately remove cookies from cookie sheets; place on wire racks. Cool 5 minutes or until completely cooled. Makes 4 dozen cookies

Recipe from Pilsbury Holiday Cookies & Candies

Mint Kissed Meringues2010-12-09T13:16:45-06:00

Potato Latkes

Celebrate the last night of Hanukkah with potato latkes! Quick, easy and delicious, these golden crispy pancakes make a special holiday meal.

Ingredients
6 medium potatoes
1 large carrot
1 onion
1/4 cup matzo meal
2 eggs
1/4 cup vegetable or olive oil (or as needed)
salt and pepper to taste

Directions
Grate the potatoes, carrot, and onion. Mix together in a bowl, then add the matzo meal and eggs. Mix well. Heat oil. Place large spoonfuls of the mixture into pan. (We cooked the latkes on a nonstick griddle with less oil.) Cook on both sides until golden brown. Serve with applesauce and sour cream.

Thanks for the recipe, Mom!

Potato Latkes2012-02-28T17:40:04-06:00

Chicken & Spinach Soup with Fresh Pesto

This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, baby spinach and beans. It features a homemade basil pesto swirled in at the end to add a fresh herb flavor.

Ingredients
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/2 cup carrot or diced red bell pepper
1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
1 large clove garlic, minced
5 cups reduced-sodium chicken broth
1 1/2 teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans or great northern beans, rinsed
1/4 cup grated Parmesan cheese
1/3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
3/4 cup plain or herbed multigrain croutons for garnish (optional)

Directions
Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot.

Chicken & Spinach Soup with Fresh Pesto2012-02-28T17:41:12-06:00
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