Recipes
I'm a sucker for one pot meals, so many of my recipes will be just that. And I'm not talking about slow-cooker recipes - I like to "play" with my food while it cooks. I'm a "stirrer". :)
Featured Recipes
I am hoping to share others easy and healthy recipes here as well. Please let me know if you'd like your recipe featured here.
I'm a sucker for one pot meals, so many of my recipes will be just that. And I'm not talking about slow-cooker recipes - I like to "play" with my food while it cooks. I'm a "stirrer". :)
Featured Recipes
I am hoping to share others easy and healthy recipes here as well. Please let me know if you'd like your recipe featured here.
Homemade Hummus
Ingredients:
2 cups cooked chickpeas or 1 16 oz. can chickpeas 5 tablespoons tahini (you should find this in the international aisle at the grocery store or Commissary) 1 teaspoon sea salt 1/3 cup freshly squeezed lemon juice (juice of 1 1/2 to 2 lemons) or in a pinch, use ReaLemon juice (found in juice aisle at Commissary) 2 to 3 cloves garlic 3 tablespoons extra-virgin olive oil (make sure it's cold pressed) 1/4 cup water or cooking liquid chopped parsley, for garnish paprika, for garnish extra virgin olive oil, for garnish Directions: Place chickpeas in a food processor or blender with tahini, lemon juice, garlic and olive oil. Blend until smooth. Add water or cooking liquid from beans a little at a time to get desired constancy. Garnish with chopped parsley, paprika or olive oil, if desired. Stores well refrigerated for at least a week. Makes about 3 cups This can be served with cut up veggies or whole grain crackers. My favorite is whole wheat pita bread that's been toasted and then torn into bite size pieces! :) |
Vegetarian Black Bean Soup
Ingredients:
1 Tbs. vegetable oil
1 large onion, chopped
2 medium cloves garlic, minced
2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled (I keep the skin on) and diced
1 large red bell pepper, diced
14.5-oz. can diced tomatoes
1 small hot green chili pepper, or more to taste, minced
2 (16-oz.) cans black beans, drained and rinsed
1 ripe mango, pitted, peeled and diced
1/4 cup chopped fresh cilantro
1/4 tsp. salt
Directions:
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot. Makes 6 servings.
I like to serve this with plain cheese quesadillas - my kids love dipping them into the soup! :)
1 Tbs. vegetable oil
1 large onion, chopped
2 medium cloves garlic, minced
2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled (I keep the skin on) and diced
1 large red bell pepper, diced
14.5-oz. can diced tomatoes
1 small hot green chili pepper, or more to taste, minced
2 (16-oz.) cans black beans, drained and rinsed
1 ripe mango, pitted, peeled and diced
1/4 cup chopped fresh cilantro
1/4 tsp. salt
Directions:
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot. Makes 6 servings.
I like to serve this with plain cheese quesadillas - my kids love dipping them into the soup! :)
