Black Bean Vegetable Soup

This is one that we will be making again. I got it from allrecipes.com. 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

Ingredients

• 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

Directions

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

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

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

Shrimp:

• 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

Directions

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.

Copyright 2005 Television Food Network, G.P. All rights reserved.

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.

Salad

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.

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.

Tortellini Soup

Tortellini Soup


This is a quick and easy recipe!

Ingredients:

1 package of tortellini noodles
2 cans of Progresso Tomato Basil Soup
1 container of onion and chive cream cheese

Directions:

Boil tortellini noodles in chicken broth. Once noodles are soft, take out and set aside one cup of broth. Add 1-2 cans of Progresso Tomato Basil Soup. Mix 1 cup of broth with 1 container of chive/onion cream cheese. Add mixture to soup and let sit until warm throughout.

Marabella Chicken

Marabella Chicken

¼ cup Italian seasoning
1 jar capers
½ tsp black pepper
½ cup olive oil
1 tsp. salt
½ cup lemon juice
1 cup prunes
1 jar Spanish olives
2 Tbs. garlic
1 bay leaf

Place 8-10 chicken breasts in a large bowl with lid. Pour all the above ingredients over chicken and marinate at least 4 hours. (Can marinate overnight.) Spray a cookie sheet and place chicken and marinade on sheet. Mix together ½ cup brown sugar and ½ cup apple juice and pour over chicken. (You may need 2 cookie sheets.) Bake 325˚ for 40 min. Serve on a tray.

Indian Chicken Curry

Indian Chicken Curry

Ingredients:

1.5 lbs of boneless/skinless chicken thighs (I used chicken breast)
3 tbsp Canola oil
1 Yellow onion sliced
2 cloves garlic minced
2 tbsp fresh ginger chopped (I used ground ginger like 1/2 tsp)
1/2 cup tomato sauce
2/3 cup chicken broth
2/3 cup plain yogurt
2 tsp Garam Marsala
2 tbsp cilantro chopped
1/2 cup roasted cashews chopped (I didn't use this)

1. Brown the chicken in oil
2. Using a slotted spoon transfer the chicken to a plate
3. Add onion to the drippings and saute for 4-5 minutes
4. Stir in garlic and ginger, saute until softened about 1 minute
5. Stir in tomato sauce and chicken broth
6. Return chicken to the sauce and bring to a simmer
7. Reduce heat to medium-low for about 20-25 minutes
8. Remove from heat and let stand for 5 minutes
9. Stir in yogurt garam marsala and 2 tbsps of cilantro
10. Serve over a bed of rice and sprinkle with cilantro and cashews


Don't add the yogurt too soon or it will curdle!