Tasty Tuesday

This rice dish is a quick and easy side.  It would also be good as a main dish with some grilled chicken or veggies mixed in.

Black Beans and Rice

1 TB butter
1/4 cup onion, diced
1 cup rice
1 can chicken broth
1 can black beans, rinsed and drained
1 tsp salt
1 tsp cumin
1 tsp garlic powder

1. In a large saucepan, cook butter and onion over medium heat for about 2 minutes.
2. Mix in rice, chicken broth, and seasonings.  Stir and bring to a boil.
3. Stir in the black beans, cover and turn the heat down to a simmer.
4. Cover and cook for 15 minutes.

We have been enjoying our local peaches for the past couple weeks.  They have been super juicy and full of flavor.  This salsa was outstanding!

Chipotle Peach Salsa

3-4 ripe peaches, diced
1/4 medium red onion, diced
3 cloves garlic, minced
3-4 chipotle peppers in adobo, minced
1/2 bunch cilantro, chopped
1 lime, juiced
1/4 tsp salt

1. Mix together the ingredients.
2. Let the salsa refrigerate for 30 minutes so the flavors can mingle.

This chickpea salad was a great lunch.  I had it plain, but the boys liked it with a wheat pita.

Cilantro Lime Chickpea Salad

4 cups baby spinach
2 can chickpeas, drained and rinsed
1/2 onion, chopped
4 limes, juiced
1 bunch cilantro, chopped
3 TB sugar
2 TB dijon mustard
2 cloves garlic, minced
1/2 TB chili powder
1/2 cup olive oil
salt and pepper, to taste

1. Chop the spinach very finely (I used my food processor).
2. Add the chickpeas, onion, and spinach into a large bowl.
3. In a food processor or blender, add the lime juice, cilantro, sugar, mustard, garlic, chili powder, and olive oil.  Process until it comes together into a dressing, about 30 seconds.  Add salt and pepper to taste.
4. Pour the dressing over the chickpea mixture and stir to combine.
5. Let it sit in the fridge for at least 10 minutes, or even overnight to the let flavors mingle.

Tasty Thursday

Here are the new recipes that I tried this week.  They were all a hit.  Hudson loved how limey this slaw tasted.  It went great with the enchiladas.

Tri-Color Slaw with Lime Dressing

1/2 head green cabbage, cored

1/2 head red cabbage, cored

1 pound carrots, peeled and shredded

1 bunch cilantro, chopped

3 limes, juiced

1/2 cup canola oil

1 tsp sugar

Salt and Pepper **I used Pico de Gallo seasoning**

1. Shred the cabbage (I use the food processor).  Toss together the cabbage, carrots, and cilantro.

2. Whisk together the lime juice and oil.  Mix in the sugar.

3. Toss the dressing with the slaw and season with salt and pepper.

These enchiladas were yummy!  They would have been vegan, except my beans had been cooked in bacon fat.

Black Bean and Avocado Enchiladas

Sauce Ingredients

2 TB oil

2 TB flour

2 TB chili powder

2 cups water

3 oz tomato paste

1/2 tsp cumin

1/4 tsp cayenne

2 tsp cocoa powder

1 tsp salt

Filling Ingredients

1 can black beans, drained and rinsed

1 avocado, chopped

1 small tomato, chopped

2 green onions, chopped

1/2 cup frozen corn kernels

1/4 tsp garlic powder

1/2 tsp salt

8 corn tortillas

1. Prepare the sauce.  In a sauce pan combine the oil, flour and chili powder.  Heat over medium heat until it bubbles, whisk and cook another 2 minutes.

2. Slowly pour in the water while whisking.  Add the rest of the sauce ingredients and whisk until smooth.

3. Cook over medium heat and bring to a simmer.  Once the sauce has thickened, remove it from the heat.

4. Preheat the oven to 350.

5.  Mix together all of the filling ingredients, except the tortillas.

6. Spread a layer of sauce in the bottom of an 8x8 pan.

7. Next add a layer of tortillas, and top that with a layer of filling.

8. Repeat the layers 2 times, and top the enchiladas with the remaining sauce.

9.  Bake for about 25 minutes, or until they're heated and bubbly.

Don't be scared of the raw egg in this ice cream.  It makes the texture nice and creamy. 

Heath Bar Crunch Ice Cream

2 eggs

3/4 cup sugar

2 cups heavy cream

1 cup milk

2 tsp vanilla

Heath bars, chopped or bits

1. Whisk the eggs until light and fluffy, 1-2 minutes.

2. Slowly whisk in the sugar and continue whisking until blended, about another minute.

3. Pour in the cream, milk, and vanilla and mix together.

4. Transfer the mixture to your ice cream maker and follow your manufacturer's directions.

5. When the ice cream has stiffened, mix in the Heath bar bits.

Tasty Tuesday

I'm back into making a big batch of soup on Monday evening.  We all loved this Chicken Lentil soup.

Slow Cooker Italian Chicken Lentil Soup

Ingredients

1

lb boneless skinless chicken thighs  

1

medium onion, chopped (1/2 cup)

4

medium carrots, sliced (2 cups)

1

cup dried lentils (8 oz), sorted, rinsed

4 1/2

cups chicken broth (from two 32-oz cartons)

1/2

teaspoon salt

1/4

teaspoon pepper

1

can (28 oz) diced tomatoes, undrained

1/4

cup chopped fresh or 1 tablespoon dried basil leaves

Directions

Combine ingredients in slow cooker and cook on low 5-6 hours.
Before serving, shred the chicken.

We made meatball sandwiches with these meatballs.  I seriously had never had a meatball sandwich before!  I would suggest cutting back on the red pepper flakes.  It was spicy for us, and if it's spicy for my family you know it is really spicy!

Cheesy Chicken Meatballs

Ingredients

• 1 pound ground chicken
• 2 eggs, lightly beaten
• 1/4 cup roasted garlic light cream cheese  **I used regular cream cheese**
• 1/4 cup grated Parmesan cheese
• 1 tablespoon dry bread crumbs
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon Italian seasoning
• 1 tablespoon garlic powder
• 1 1/2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
2. Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan.
3. Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

I don't like traditional coleslaw very much, but I do like different variations.  This apple coleslaw is great for fall and went perfectly with pulled pork.

Tangy Apple Coleslaw

Ingredients

• 1 medium head green cabbage , cored and finely sliced
• 1 Tbsp salt
• 2 apples, cored and cut into thin matchsticks
• 2 green onions, thinly sliced
• 3 Tbsp olive oil
• 3 Tbsp vegetable oil
• 1/2 cup cider vinegar
• 1/2 cup sugar
• 1 Tbsp Dijon mustard
• 1/4 tsp red pepper flakes

Instructions

1. Toss cabbage and salt in colander set in the sink. Let stand until wilted, about 1 hour.
2. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl.
3. Add apples and green onions, tossing to combine.
4. Heat oils, vinegar, sugar, mustard, and red pepper until hot in saucepan over medium heat. Pour over cabbage mixture and toss to coat.
5. Cover with plastic and refrigerate until cold. Store leftovers in the fridge (the coleslaw stays crisp ~3 days).

Tasty Tuesday

I found this corn salad recipe when I was looking for something to go with fajitas.  I needed something different than my usual black bean corn salad because I didn't have any black beans cooked.  This recipe was simple and has a great flavor.  It would also be great as a main dish with some grilled chicken tossed in.


Corn Salad
1 pkg frozen corn
1 cup tomatoes, diced
1 small red onion, diced
1 cup cilantro
1 red pepper, diced
1/3 cup lime juice
1/3 cup olive oil
salt & pepper


1. Bring 1/2 cup of water to boil.
2. Add in the frozen corn, cover, and cook on medium for 5 minutes.
3. Drain the corn, and mix in the rest of the ingredients.
4. Chill for 2 hours before serving.


This quiche recipe really was the best quiche ever, according to my family.  I made ours with bacon and tomato.  I was planning on adding spinach, but the spinach was over the hill.  Quiche is great to use up whatever is in the fridge.  I think I will make this again this week.


The Best Quiche Ever
6 eggs
1 cup half and half
salt & pepper
2 cups grated cheese

1/4 cup chopped onion

1 pie crust  

1.  Whisk together the eggs, half and half, and seasonings.
2.  Place pie crust in pie pan.
3.  Sprinkle cheese and onions over the pie crust, along with any other veggies or meat.
4.  Pour the egg mixture over the filling.
5.  Bake at 350 for around 45 minutes, or until set and golden brown.
6.  Let rest for 10 minutes before slicing.


This bean salad was an easy summer lunch.  I should have doubled it because the boys ate it up.  


Garbanzo, Tomato and Cilantro Salad


Ingredients:
1 can garbanzo beans (chickpeas), rinsed well and drained
4-5 tomatoes or 1 cup cherry or grape tomatoes, diced in 1/2 inch pieces
1/2 cup green onion, sliced
1 cup (1 large bunch) cilantro, washed, dried, and chopped coarsely with chef's knife or food processor
1 avocado, diced (optional, but good)

Dressing Ingredients:
2 T fresh lime juice (plus 2 tsp. more for avocado, if using)
2 T extra-virgin olive oil
1/2 tsp. chile powder
1/2 tsp. ground cumin
1/2 tsp. onion powder
zest from one lime
salt, fresh ground pepper to taste


1.  Mix together the dressing ingredients.
2.  Stir dressing into the beans,  Allow to marinate together for at least one hour.
3.  Mix in the rest of the veggies.

Tasty Tuesday

This salad was awesome.  Make it, soon!


Strawberry Balsamic Reduction


1 cup balsamic vinegar
1/2 cup chopped strawberries
1/4 cup sugar

Combine ingredients in a small saucepan.  Bring to boil, then reduce heat to medium.  Cook until it is reduced by a third and thickened.

Glazed Pecans 


1/2 cup chopped pecans (or almonds)
2 TB sugar


Combine ingredients in small skillet.  Cook and stir over medium heat until sugar melts (about 5 minutes).  Let cool on waxed paper.


For the salad:
Toss together...
Spinach
Sliced Strawberries
Feta or Blue Cheese or Gorgonzola
Glazed pecans
Strawberry balsamic reduction

If you want to make it a meal, throw in some grilled chicken.  I think it would also taste great using blueberries in place of the strawberries.