Thursday, September 23, 2010

Black Bean Vegetable Soup

This is one that we will be making again. I got it from It is healthy, fast and delicious. I cooked beans two days before. It was the first time I had actually cooked black beans and not used canned. I put in 2 cans of chicken broth instead of the 4 cups vegetable broth. I also put in celery and fresh parsley and cilantro. I added 3 garlic cloves and a little more chilli powder based on others recommendations. I also added more beans. I put all the vegetables in my food processor except for some beans and the corn. But we don't like a lot of chunky vegetables. Have I told you that I am in love with my food processor. I use it almost every day. It has made cooking way easier. I highly recommend one. By the way please share recipes. I know you are cooking:) Especially you Natalie...Share some of those vegetarian dishes:)

Prep time: 15 min Cook time: 35 min Servings: 8

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable stock
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (8.75 ounce) can whole kernel corn
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes


  1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
  2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Nutritional Information open nutritional information

Amount Per Serving Calories: 164 | Total Fat: 3.4g | Cholesterol: 0mg

Thursday, September 16, 2010

Chipotle Shrimp Taco with Avocado Salsa Verde

Shawn is on this big health kick so I have been trying to make him healthy meals. We thought this was good but it definitely has a kick to it. I used my food processor and it made it even easier.

Avocado Salsa:

  • 1 small onion, quartered
  • 1 jalapeno, quartered, seeds optional
  • 1 garlic clove, smashed
  • 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
  • 1/2 Hass avocado, peeled, seeded, and cut into chunks
  • 1 1/4 teaspoons kosher salt
  • 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped


  • 1 tablespoon olive oil
  • 1 teaspoon chipotle or blended chili powder
  • 1 teaspoon kosher salt
  • 1 pound medium shrimp (about 20), peeled and deveined
  • 8 corn tortillas
  • 8 sprigs cilantro for garnish
  • 2 limes, cut into wedges


Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

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Spring Green Salad with Strawberries, Avocado, and Kiwi

Spring Green Salad with Strawberries, Avocado, and Kiwi
My mom makes this salad often. She just made it for a wedding and everyone wanted the recipe. It is delicious.

From: California Heritage Continues A Cookbook (revised by Janice Gray)

Serves: 6

This beautiful salad is extremely light and colorful.


12 strawberries, sliced
3 kiwi, peeled and sliced
1 head Boston lettuce or mixture of greens
1 avocado, cut into cubes
Orange Dressing (below)

Combine all ingredients except avocado and dressing and chill. Just before serving add avocado and toss with dressing.

Orange Dressing

1/3 cup olive old
3 tablespoons raspberry vinegar
3 tablespoons fresh orange juice
1/2 teaspoon salt
1/8 teaspoon cracked pepper
1/8 c. sugar

Combine all ingredients and mix well.

Wednesday, September 8, 2010

Pesto Minestrone

One of my favorite soups!

Pesto Minestrone
Olive oil
Yellow onion (finely chopped)
7 cups chicken broth (we could use veggie broth)
Green cabbage (1 head) or coleslaw package
1 cup diced fresh tomatoes
1 carrot finely chopped (I used baby carrots because we always have those)
1 yellow potato
1 can chickpeas/garbanzo beans
2 zucchini diced
1 cup ditalani pasta
Bertinelli’s basil pesto 1 package/jar

Cook onion with olive oil for a couple of minutes then add green cabbage, diced tomatoes, carrots and yellow potato.

Cook veggies for 7-10 minutes.

Add chicken broth and simmer for 30 minutes.

Add chickpeas and zuchinni and simmer for 5 minutes.

Add pasta and simmer for 10 minutes.

Serve with a spoonful of pesto mixed in to each individual bowl. If desired top with freshly grated parmesan.