For a Tex Mex Taste that is not overwhelming, quick and hearty, this soup is wonderful. It is Tastee!
1 Tablespoon Vegetable oil (canola or olive are my choices)
1 medium onion, chopped
2 garlic cloves, finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper
2 cans black beans, rinsed and drained
2 Cups water
1 Can (14.5 ounces) chicken brothe or 1 and 3/4 Cups Chicken Broth
1/4 Cup Coarsely choped fresh cilantro
lime wedges
In a 3-quart saucepan, heat oil over medium heat. Add onion and cook, stirring occassionally, until tender, 5 to 8 minues. Stir in garlic, chili powder, cumin, and crushed red pepper; cook 30 seconds. Stir in beans, water, and broth; heat to boiling over high heat. Reduce heat and simmer 15 minutes.
Spoon one-fourth of mixture into blender; cover, with the center part of cover removed to let steam escape, and puree until smooth. Pour puree into bowl. Repeat with remaining mixture. Sprinkle with cilantro and serve with wedges of lime. Makes about 6 and 2/3 Cups or 6 first course servings. Cooking and prep time APPROXIMATELY 30 to 45 minutes.
NOTES: Thank you Good Housekeeping for this great recipe. There are a couple other items that I did to change up the recipe. I cut up some sausage and sautee'd it until lightly brown, which was added to the soup after it was puree'd (approximately 1 Cup of sausage). This added texture to the soup. I also served the soup with a dollop of sour cream in the center, garnished it with the cilantro and a wedge of lime. Surprisingly enough this soup is not spicy hot. I thought it might be with the cumin as one of the ingredients. Squeeze the lime wedge into the soup and enjoy!
STRETCH--Your dollar!
You can purchase bulk cumin seed at a lot of grocery stores in the "Mexican" isle (they usually come in packets of about 1/3 a cup). If a recipe calls for ground cumin here's what you do. Turn on the back burner and place a non-stick small fry pan on the heat, add the desired amount of whole cumin. Toast the seeds until you can smell the pungent odor of the seeds heating up. Turn off the burner and remove the pan. Pour the seeds in a mortar and pestle or small spice grinder; render the seeds into powder. The result is a ground cumin for a fraction of the cost and a more 'fresh' taste to your ground cumin.
Don't have a blender or food processor? Check out the local Salvation Army or Good Will. With careful shopping you can find a great item like this for a small amount of money. 3 years ago, I found an unused blender for $5.99. I don't do anything fancy with my blenders so a basic blender covers my needs perfectly. Why go for the spendy, gadgetty, top of the market item when all you do is make a smoothy? It's a waste of money.
Finally, generic or store brand canned black beans work fine. You don't have to buy the name brand item to make this soup. DO look for salt free black beans or reduced salt. A little salt goes a long ways and if you are adding the sausage, you already have plenty of salt in that. The majority of the canned items on the market are all canned in the same plant. They just slap a different logo on the label.
Thursday, November 20, 2008
Saturday, September 13, 2008
Granola
My sister and I made this a lot when we were teenagers. When I went to Oregon to visit our family I made some of this and formed granola bars as snacks on the train.
Ingredients
5 Cups oatmeal (no quick cook)
1 Cup sunflower seeds
1 Cup dates
1 Cup raisins
2/3 Cups butter
1 Cup brown sugar
1/2 Cup wheat germ
1/4 Cup light corn syrup
1 egg
2 teaspoons vanilla
1 teaspoon cinnamon
1 Cup honey
Directions
Step 1. Mix all dry ingredients
Step 2. Mix all wet ingredients in a separate bowl
Step 3. Mix everything together in one large bowl or roasting pan.
Step 4. Place everything in a covered roasting pan in a 350 degree oven for 1 hour. Stir every 15 minutes. Remove the cover for the last 15 minutes.
Step 5. Turn out on wax paper to cool. Break up into small pieces as it cools.
Ingredients
5 Cups oatmeal (no quick cook)
1 Cup sunflower seeds
1 Cup dates
1 Cup raisins
2/3 Cups butter
1 Cup brown sugar
1/2 Cup wheat germ
1/4 Cup light corn syrup
1 egg
2 teaspoons vanilla
1 teaspoon cinnamon
1 Cup honey
Directions
Step 1. Mix all dry ingredients
Step 2. Mix all wet ingredients in a separate bowl
Step 3. Mix everything together in one large bowl or roasting pan.
Step 4. Place everything in a covered roasting pan in a 350 degree oven for 1 hour. Stir every 15 minutes. Remove the cover for the last 15 minutes.
Step 5. Turn out on wax paper to cool. Break up into small pieces as it cools.
Beef Barley Soup
Cooking spray
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 teaspoons canola oil
2 cups chopped leek (about 4 medium)
2 cups chopped carrot 4
garlic cloves, minced
6 cups water
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
4 bay leaves
2 (14-ounce) cans less-sodium beef broth
1 cup uncooked pearl barley
Directions
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef. Heat oil in pan over medium-high heat. Add leek, carrot, and garlic; saute 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 teaspoons canola oil
2 cups chopped leek (about 4 medium)
2 cups chopped carrot 4
garlic cloves, minced
6 cups water
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
4 bay leaves
2 (14-ounce) cans less-sodium beef broth
1 cup uncooked pearl barley
Directions
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef. Heat oil in pan over medium-high heat. Add leek, carrot, and garlic; saute 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.
Sunday, September 7, 2008
Corn Fritters
1 and 1/4 Cup unsifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 teaspoon sugar
2 large eggs lightly beaten
1/3 cup milk
1 and 1/2 Cups whole kernel corn
2 Tablespoons vegetable oil or bacon fat
Combine flour, baking powder, salt and sugar in medium sized bowl.
Combine eggs, milk, corn and fat in second medium sized bowl.
Form well in center of dry ingredients and add the liquid ingredients all at once, stir until everything is moistened, batter will be lumpy.
Using either a deep fat fryer or medium sized pan filled half way full of oil bring to Medium High heat, approximately 300-350 degrees farenheit. Drop batter by small spoon fulls into hot oil. Cook for 1 minute, flip and continue cooking, flip again until your fritter is an even brown color all the way around. Serve with syrup or honey.
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 teaspoon sugar
2 large eggs lightly beaten
1/3 cup milk
1 and 1/2 Cups whole kernel corn
2 Tablespoons vegetable oil or bacon fat
Combine flour, baking powder, salt and sugar in medium sized bowl.
Combine eggs, milk, corn and fat in second medium sized bowl.
Form well in center of dry ingredients and add the liquid ingredients all at once, stir until everything is moistened, batter will be lumpy.
Using either a deep fat fryer or medium sized pan filled half way full of oil bring to Medium High heat, approximately 300-350 degrees farenheit. Drop batter by small spoon fulls into hot oil. Cook for 1 minute, flip and continue cooking, flip again until your fritter is an even brown color all the way around. Serve with syrup or honey.
Saturday, August 16, 2008
Manicotti
12 Uncooked manicotti shells
Vegetable cooking spray (or a Tablespoon Olive Oil)
1/2 Cup finely chopped onion
3 Garlic cloves, minced
1 Cup shredded, part skim Mozarella cheese, divided
1/2 Cup Grated fresh Parmesan cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon ground pepper (freshly ground would be the best)
1 (15 ounce) carton of Ricotta cheese
1 (6 ounce) package of vegetable herb cream cheese, softened
4 ounces softened non-fat cream cheese
1/2 of a 10 ounce package frozen spinach, thawed, drained and squeezed dry
1 (27.5 ounce) tomato and herb pasta sauce
Oregano sprigs
Preparation:
Coat a nonstick pan with vegetable spray (or oil olive), bring to medium-hot, sautee garlic and onions for approximately 3 minutes, remove from heat and set aside.
Combine 1/2 Cup Mozarella cheese, 1/4 Cup Parmesan cheese and next 5 ingrediants (mozarella through non-fat cream cheese) in a bowl. Mix at medium speed until smooth. Stir in sauteed onion, garlic and spinach.
Prepare your casserole pan by coating it with cooking spray (or brush on olive oil). Two options are available; #1 use a 9"x13" pan or #2 use 6 individual casserole pans.
Spoon 1 Cup of sauce evenly between the 6 individual pans or 1 Cup spread smoothly across the bottom of your 9"x13" pan (I am a little generous with my cup).
Cook manicotti shells according to package directions, drain, cool immediately in ice water.
When ready to fill the shells, drain the pasta and place them seperately on a lightly oiled platter to prevent them from sticking to each other. Spoon cheese mixture into shells (or use a cookie press to squeeze cheese mixture into shells).
Place 2 filled Manicotti shells in the individual casserole pans (or arrange all twelve in large 9"x13" pan), spoon the remaining pasta sauce across the top of shells. Cover pans with foil and place in 350 degree oven on a baking sheet, bake for 35 minutes.
Remove pans from oven, remove foil and sprinkle with the remaining mozarella and parmesan cheese. Replace pans in oven and bake for an additional 10 minutes or until cheese is melty and brown.
Notes: My vegetarian daughter loves this dish!!! This recipe is courtesy of Cooking Light, one of my favorite cooking sites. I did have to substitute regular cream cheese instead of non-fat and the preparation had to be different. The shells have a tendency to rip if cooked too long and if they are not in water prior to being filled, they also seem to stick together. If you can find a cookie press at a garage sale, pick it up, it is much easier pressing the cheese mixture into the shells versus "spooning" it in.
I usually boil extra manicotti shells because I always have extra cheese mixture (and my shells seem to break apart). The last time I made this I cooked up 14 shells and still had enough for at least 2 more filled shells. You can freeze these individual cheese filled manicotti shells to use at a latter date (like the next time you make home-made spaghetti sauce--recipe coming soon). The box of manicotti shells says to boil for 6 minutes, which I follow religously. The shells will seem undercooked. Don't worry! Baking them in the oven with the marinara sauce (or meat sauce) will finish the cooking process.
This is NOT a simple meal but it is rewarding!
Vegetable cooking spray (or a Tablespoon Olive Oil)
1/2 Cup finely chopped onion
3 Garlic cloves, minced
1 Cup shredded, part skim Mozarella cheese, divided
1/2 Cup Grated fresh Parmesan cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon ground pepper (freshly ground would be the best)
1 (15 ounce) carton of Ricotta cheese
1 (6 ounce) package of vegetable herb cream cheese, softened
4 ounces softened non-fat cream cheese
1/2 of a 10 ounce package frozen spinach, thawed, drained and squeezed dry
1 (27.5 ounce) tomato and herb pasta sauce
Oregano sprigs
Preparation:
Coat a nonstick pan with vegetable spray (or oil olive), bring to medium-hot, sautee garlic and onions for approximately 3 minutes, remove from heat and set aside.
Combine 1/2 Cup Mozarella cheese, 1/4 Cup Parmesan cheese and next 5 ingrediants (mozarella through non-fat cream cheese) in a bowl. Mix at medium speed until smooth. Stir in sauteed onion, garlic and spinach.
Prepare your casserole pan by coating it with cooking spray (or brush on olive oil). Two options are available; #1 use a 9"x13" pan or #2 use 6 individual casserole pans.
Spoon 1 Cup of sauce evenly between the 6 individual pans or 1 Cup spread smoothly across the bottom of your 9"x13" pan (I am a little generous with my cup).
Cook manicotti shells according to package directions, drain, cool immediately in ice water.
When ready to fill the shells, drain the pasta and place them seperately on a lightly oiled platter to prevent them from sticking to each other. Spoon cheese mixture into shells (or use a cookie press to squeeze cheese mixture into shells).
Place 2 filled Manicotti shells in the individual casserole pans (or arrange all twelve in large 9"x13" pan), spoon the remaining pasta sauce across the top of shells. Cover pans with foil and place in 350 degree oven on a baking sheet, bake for 35 minutes.
Remove pans from oven, remove foil and sprinkle with the remaining mozarella and parmesan cheese. Replace pans in oven and bake for an additional 10 minutes or until cheese is melty and brown.
Notes: My vegetarian daughter loves this dish!!! This recipe is courtesy of Cooking Light, one of my favorite cooking sites. I did have to substitute regular cream cheese instead of non-fat and the preparation had to be different. The shells have a tendency to rip if cooked too long and if they are not in water prior to being filled, they also seem to stick together. If you can find a cookie press at a garage sale, pick it up, it is much easier pressing the cheese mixture into the shells versus "spooning" it in.
I usually boil extra manicotti shells because I always have extra cheese mixture (and my shells seem to break apart). The last time I made this I cooked up 14 shells and still had enough for at least 2 more filled shells. You can freeze these individual cheese filled manicotti shells to use at a latter date (like the next time you make home-made spaghetti sauce--recipe coming soon). The box of manicotti shells says to boil for 6 minutes, which I follow religously. The shells will seem undercooked. Don't worry! Baking them in the oven with the marinara sauce (or meat sauce) will finish the cooking process.
This is NOT a simple meal but it is rewarding!
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