1 28 oz can diced tomatos
4 cups vegetable broth
1 15 oz can black beans, rinsed & drained
1 15 oz can white cannellini beans, rinsed & drained
1 15 oz can red kidney beans, rinsed & drained
1 cup frozen baby lima beans or regular lima beans
1 cup chopped onion
1 gr bell pepper-chopped
2 cloves garlic, minced
1 T minced pickled jalapeno
2 T chili powder
2 T dried oregano
2 t ground cumin
1 t ground coriander
1-2 t hot sauce
1/3 c couscous
1/2 c cheese
1/3 c cilantro
Salt & pepper to taste
In a slow cooker, combine all ingredients, but the couscous, cheese, and cilantro. Cover & cook on low for 6-8 hours or on high for 3-4 hours.
Add couscous 5-10 min before serving, depending on temperature of slow cooker. Season to taste w/ salt & pepper.
This recipe is yummy & easy. I put on low all day. I skipped the cilantro, cheese, & jalapeno. I put vegan sour cream & an avocado on top. I also used beans from the bulk bins vs canned beans, but probably doesn't make a difference.
Tuesday, July 26, 2011
Saturday, July 23, 2011
Chocolate Chunk Banana Bread
1.5 c whole wheat flour
1 1/4 t baking powder
1/2 t baking soda
1 T cinnamon
1 T ground Flaxseed
Pinch of sea salt
3 ripe bananas
2 egg whites
1/4 c unsweetened applesauce
1/2 c raw honey
1/4 c flaxseed oil
1/3 c chopped dark chocolate
Preheat oven to 350. Combine flour, baking powder, baking soda, cinnamon, flaxseed, & salt.
In another bowl beat bananas until smooth. Add egg whites & beat until combined. Gradually mix in applesauce, honey, & flaxseed oil.
Mix dry ingredients into banana mixture, stir in chocolate.
Mist a 9x5" loaf pan with cooking spray. Pour batter into pan and bake 25 min or until browned on top.
I have not tried this, but plan on making it tomorrow!
1 1/4 t baking powder
1/2 t baking soda
1 T cinnamon
1 T ground Flaxseed
Pinch of sea salt
3 ripe bananas
2 egg whites
1/4 c unsweetened applesauce
1/2 c raw honey
1/4 c flaxseed oil
1/3 c chopped dark chocolate
Preheat oven to 350. Combine flour, baking powder, baking soda, cinnamon, flaxseed, & salt.
In another bowl beat bananas until smooth. Add egg whites & beat until combined. Gradually mix in applesauce, honey, & flaxseed oil.
Mix dry ingredients into banana mixture, stir in chocolate.
Mist a 9x5" loaf pan with cooking spray. Pour batter into pan and bake 25 min or until browned on top.
I have not tried this, but plan on making it tomorrow!
Friday, July 15, 2011
Stuffed Mushrooms
Just pulled this recipe off Sophie Uliano's email and have not tried it...
1 Large Portobello Mushrooms
2 T olive oil
2 T Worchestire Sauce
1/2 cup brown rice
1 cup water
1 T Pesto
1/2 cup goat cheese
2 sun dried tomatoes, chopped
2 sprigs of fresh basil
Preheat oven to 375 F. Remove the skins from the mushrooms, Place each mushroom in a large square of aluminum foil and top each with 1 T of olive oil and 1 T of Worchestire Sauce. Make a sealed foil packet of each and place in the oven of 20 minutes.
Meanwhile: Cook the Rice.
When the rice is done and still warm, mix in the pesto and goat cheese.
Open the foil packets and stuff each mushroom with the pesto rice. Reseal packet and place back in the oven for 10 minutes.
Top with sundried tomato and a sprig of fresh basil.
1 Large Portobello Mushrooms
2 T olive oil
2 T Worchestire Sauce
1/2 cup brown rice
1 cup water
1 T Pesto
1/2 cup goat cheese
2 sun dried tomatoes, chopped
2 sprigs of fresh basil
Preheat oven to 375 F. Remove the skins from the mushrooms, Place each mushroom in a large square of aluminum foil and top each with 1 T of olive oil and 1 T of Worchestire Sauce. Make a sealed foil packet of each and place in the oven of 20 minutes.
Meanwhile: Cook the Rice.
When the rice is done and still warm, mix in the pesto and goat cheese.
Open the foil packets and stuff each mushroom with the pesto rice. Reseal packet and place back in the oven for 10 minutes.
Top with sundried tomato and a sprig of fresh basil.
Thursday, July 14, 2011
Sweet potato/Black bean Enchiladas
I am not sure if I got this recipe from Lisa, but it's yummy and wanted to post it.
Sauce:
1 cup water
1 T starch
1 can roasted gr chiles-I used hot, and they were spicy!!
2-4 cloves garlic
1 t cumin or chili powder
Enchilada Filling:
1st bowl:
1 can black beans
4 cloves garlic
1 fresh lime juiced
2nd Bowl:
2 Diced Cooked Sweet Potatoes
1 can mild gr chiles
1/2 t gr cumin
1/2 t chili powder
Salt & pepper to taste
2 T cilantro
Additional Ingredients:
Tortilla & Cheese
Heat the enchilada sauce in a skillet until slightly thickened & boil the sweet potatoes until soft. Put a little sauce in the bottom of pan & stuff tortillas w/ potato mixture & black bean mixture. Top the tortillas with remaining sauce & cheese (if desired). Really yummy w/ Tofutti Sour Cream & a sliced avocado!
Sauce:
1 cup water
1 T starch
1 can roasted gr chiles-I used hot, and they were spicy!!
2-4 cloves garlic
1 t cumin or chili powder
Enchilada Filling:
1st bowl:
1 can black beans
4 cloves garlic
1 fresh lime juiced
2nd Bowl:
2 Diced Cooked Sweet Potatoes
1 can mild gr chiles
1/2 t gr cumin
1/2 t chili powder
Salt & pepper to taste
2 T cilantro
Additional Ingredients:
Tortilla & Cheese
Heat the enchilada sauce in a skillet until slightly thickened & boil the sweet potatoes until soft. Put a little sauce in the bottom of pan & stuff tortillas w/ potato mixture & black bean mixture. Top the tortillas with remaining sauce & cheese (if desired). Really yummy w/ Tofutti Sour Cream & a sliced avocado!
Risotto
This is my Great Grandma's recipe. Very yummy & simple.
2 c Risotto Rice-uncooked
2 cans of chicken broth-I use the organic boxes of chicken broth
1 small can tomato paste
1 celery stick-chopped
1 medium carrot-chopped
2 T yellow onion
2 T olive oil
1 lb of ground meat if you choose
Heat chicken broth in a pot on medium heat. In a separate pot saute the celery, carrot, onion, (i also use garlic) in the olive oil. Brown the meat. Add the tomato paste & rice. Stirring constantly add the chicken broth one ladle full at a time to rice mixture. Wait until the broth is absorbed until you add the next ladle full. When the rice is cooked & soft you are done...
2 c Risotto Rice-uncooked
2 cans of chicken broth-I use the organic boxes of chicken broth
1 small can tomato paste
1 celery stick-chopped
1 medium carrot-chopped
2 T yellow onion
2 T olive oil
1 lb of ground meat if you choose
Heat chicken broth in a pot on medium heat. In a separate pot saute the celery, carrot, onion, (i also use garlic) in the olive oil. Brown the meat. Add the tomato paste & rice. Stirring constantly add the chicken broth one ladle full at a time to rice mixture. Wait until the broth is absorbed until you add the next ladle full. When the rice is cooked & soft you are done...
Thursday, July 7, 2011
Summer Gratin
This is so good! It's definitely not a dish you can throw together at the last minute (it has to bake for over an hour!), but it was well worth the effort. It has cheese - I'm sorry! I can't get off the cheese! :)
2 Tablespoons olive oil
2 medium onions (about 14 ounces total), thinly sliced
1 clove garlic, minced
1 1/4 pounds small ripe tomatoes, cored & cut into 1/4-inch slices
3/4 pound (about 2 small) zucchini, cut into 1/4-inch slices
3/4 pound (about 2 small) yellow summer squash, cut into 1/4-inch slices
3 Tablespoons olive oil, divided
1/4 cup chopped fresh thyme leaves, divided (I used dried)
1 teaspoon salt, divided
1 1/4 cups freshly grated Parmesan cheese, divided in half
freshly ground black pepper to taste
Directions:
1. In a medium skillet, heat the 2 Tablespoons olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown (about 20 minutes). Reduce heat to medium-low if they're browning too quickly. Add garlic in the last minute or two.
2. Spread onions evenly in the bottom of an oiled 2-quart shallow dish. Let cool.
3. Preheat oven to 375°F.
4. Put tomato slices on a shallow plate to drain for a few minutes, and then discard the collected juices.
5. In a medium bowl, toss zucchini and squash slices with 1 1/2 Tablespoons olive oil, 2 Tablespoons thyme, and 1/2 teaspoon salt.
6. Sprinkle 1 Tablespoon thyme over the onions in the dish. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, then repeat rows, sprinkling each with cheese, until the dish is full. You may want to press the rows tight (like you're trying to stand them more upright) two or three times as you go along. Season lightly with pepper and remaining 1/2 teaspoon salt. Drizzle remaining 1 1/2 teaspoons olive oil over everything.
7. Combine remaining cheese with remaining 1 Tablespoon thyme and sprinkle this liberally over the whole gratin. Bake 65-70 minutes, until well-browned all over and juices have bubbled for a while and reduced considerably. Let cool at least 15 minutes before serving.
Source: RecipeGirl.com (via Fine Cooking)
2 Tablespoons olive oil
2 medium onions (about 14 ounces total), thinly sliced
1 clove garlic, minced
1 1/4 pounds small ripe tomatoes, cored & cut into 1/4-inch slices
3/4 pound (about 2 small) zucchini, cut into 1/4-inch slices
3/4 pound (about 2 small) yellow summer squash, cut into 1/4-inch slices
3 Tablespoons olive oil, divided
1/4 cup chopped fresh thyme leaves, divided (I used dried)
1 teaspoon salt, divided
1 1/4 cups freshly grated Parmesan cheese, divided in half
freshly ground black pepper to taste
Directions:
1. In a medium skillet, heat the 2 Tablespoons olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown (about 20 minutes). Reduce heat to medium-low if they're browning too quickly. Add garlic in the last minute or two.
2. Spread onions evenly in the bottom of an oiled 2-quart shallow dish. Let cool.
3. Preheat oven to 375°F.
4. Put tomato slices on a shallow plate to drain for a few minutes, and then discard the collected juices.
5. In a medium bowl, toss zucchini and squash slices with 1 1/2 Tablespoons olive oil, 2 Tablespoons thyme, and 1/2 teaspoon salt.
6. Sprinkle 1 Tablespoon thyme over the onions in the dish. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, then repeat rows, sprinkling each with cheese, until the dish is full. You may want to press the rows tight (like you're trying to stand them more upright) two or three times as you go along. Season lightly with pepper and remaining 1/2 teaspoon salt. Drizzle remaining 1 1/2 teaspoons olive oil over everything.
7. Combine remaining cheese with remaining 1 Tablespoon thyme and sprinkle this liberally over the whole gratin. Bake 65-70 minutes, until well-browned all over and juices have bubbled for a while and reduced considerably. Let cool at least 15 minutes before serving.
Source: RecipeGirl.com (via Fine Cooking)
Saturday, July 2, 2011
Mediterranean Rice Salad
The thing I love about salads, whether they are green or grain, is that the possibilities are endless! I got this recipe out of the Recipeology book that I gave Molly and Jontie... it's on page 24. I modified for ingredients I had on hand but can't wait to make the actual recipe below:
1 tsp. salt
2 c. COOKED long grain rice (I used Jasmine)
1/4 c. fresh lemon juice
1/3 c. extra virgin olive oil
1 clove minced garlic
1 tsp. fresh, minced oregano
1/4 tsp. ground pepper
1/4 tsp. red pepper flakes
2 c. chopped spinach leaves
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, chopped
1/2 c. chopped green onion
1/2 -1 c. chopped kalmata olives
1 c. crumbled feta
Cook rice according to package directions. Fluff with fork. Meanwhile, in large bowl, whisk lemon juice, olive oil, salt, oregano, ground pepper, red pepper flakes and garlic. Add warm rice and toss to coat. Add spinach and let sit until mixture is no longer steaming. Add remaining ingredients and toss to evenly combine. Serve at room temp or chilled.
My version excluded red pepper, spinach and olives because I didn't have them on hand and I added tomato to get some nutritional value. But the dressing with the jasmine was really good! So have fun experimenting...
1 tsp. salt
2 c. COOKED long grain rice (I used Jasmine)
1/4 c. fresh lemon juice
1/3 c. extra virgin olive oil
1 clove minced garlic
1 tsp. fresh, minced oregano
1/4 tsp. ground pepper
1/4 tsp. red pepper flakes
2 c. chopped spinach leaves
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, chopped
1/2 c. chopped green onion
1/2 -1 c. chopped kalmata olives
1 c. crumbled feta
Cook rice according to package directions. Fluff with fork. Meanwhile, in large bowl, whisk lemon juice, olive oil, salt, oregano, ground pepper, red pepper flakes and garlic. Add warm rice and toss to coat. Add spinach and let sit until mixture is no longer steaming. Add remaining ingredients and toss to evenly combine. Serve at room temp or chilled.
My version excluded red pepper, spinach and olives because I didn't have them on hand and I added tomato to get some nutritional value. But the dressing with the jasmine was really good! So have fun experimenting...
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