Pesto, White Bean and Broccoli Dip

I was sent a copy of The Truly Healthy Family Cookbook by Tina Ruggiero and after a brief page-through I knew it was a keeper.  You can usually tell when a healthy dish will end up stale and flavorless just by reading the recipe, and all of these sound delicious (yes, I read recipes for fun, what's it to you?).  Some of the meals on my to-do list: Risotto with Mushrooms, Butternut Squash and Kale, Mini Salmon Sliders and Turkey Meatloaf with Chipotle Glaze.  Yes, please, all of that.  

Right off the bat I made this Pesto, White Bean and Broccoli Dip because I'm trying to feed my daughter more iron.  Beans and Broccoli are great sources of iron!  Iron, iron, i-ron... that's a weird word.  Anyway.  This was simple to make, yielded a HUGE batch, and was great on pasta or crackers.  

Thanks for the book, Tina!  Recipe here.
  

Red Lentils with Feta and Tomato

As I type this, I'm sitting in my family room staring at large pieces of plywood and plastic covering.  I can't see my kitchen.  Have I mentioned we're redoing our kitchen?  So you'll have to bear with my postings for the next few months.  I might make a lot of peanut butter toast and easy mac & cheese.  Which both sound delicious to me!  But for now lets talk about lentils.  Lentils!  Doesn't that excite you??  Well it should, because while they might have a bad reputation, they're delicious.  I've had a bag of red lentils in my pantry for months, and I finally decided to do something with them over the weekend.  And because my best friend AND her sister are having babies on the same day, which is today(!), and because my mind is being blown over this construction, I am not going to write a recipe...

Take one cup of red lentils and put them in a pot with one cup of water.  Bring to a boil, then lower temp, cover and let simmer for roughly 10 minutes until liquid is absorbed.  Meanwhile, sauté halved cherry tomatoes in 1 tablespoon olive oil.  Add 1 clove of minced garlic and then a splash of really good balsamic.  Let cook over low heat until all bubbly and delicious.  Once lentils are done, add tomato mixture and crumbled feta cheese.  Season with salt and pepper to taste.  A great side dish!  

Fiesta Food

It appears I have made a lot of Mexican dishes over the years.  Mucho, if you por favor.  

Sorry, I took French.  But here are some ideas for your weekend fiesta...

Albondigas

Soup Azteca

Arroz con Pollo

Roasted Chicken Tacos

Ground Beef Tacos

Baked Tostada

Spanish Beans

Guacamole

Margarita Cupcakes

Mexican Chocolate Brownies

Creamy Enchilada Soup with Black Beans

My heart goes out to the victims and families in Boston.  I hope that they find peace and healing during such a difficult time. 

It's finally starting to warm up out there!  The sun is starting to come out and I'm sure we can all relate when I say that it feels like Prozac from the sky!  Oh how I love the sun.  But, it's still not too warm for another rich and creamy soup to keep us company during the cooler evening.  I made this after discovering a random block of cream cheese in my fridge.  I'm sure at some point I had a reason for purchasing it, but it had long escaped me, never to return.  However, I'm glad I did, because otherwise this soup never would have made it's grand entrance into our home.

I know I've mentioned this before, but I love salsa verde.  I love ANYTHING that calls for it, so I knew that I would love this soup before ever trying it.  It's got such a smooth texture, but a nice tangy flavor, making for a very satisfying meal.  The rice and beans really bulk it up too.  The only change I would make for next time is only adding a half a block of cream cheese instead of the entire thing.  It would be enough to make it creamy, but not quite as thick.

Creamy Enchilada Soup with Black Beans
Adapted from Scattered Thoughts of a Craft Mom

Ingredients

32 oz chicken broth
2 cans of green enchilada sauce (I used Trader Joe's salsa verde.  It packs a punch, but I liked it.)
3/4 cup water
2 tablespoons ground cumin
1 tablespoon chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup corn, canned, fresh or frozen
 24 oz chicken breast, cooked and shredded, or chopped
1 can black or white beans, drained and rinsed
1 block cream cheese (I used reduced fat), cut into cubes
3/4 cup dry rice
salt and pepper to taste

Garnish
cilantro
tortilla chips
cheddar cheese
avocado
green onions

Directions

In a large pan, combine broth, enchilada sauce, water, cumin, chile powder, onion powder,  and garlic powder.  Bring to a boil.  Add rice and lower heat to a simmer.  Cook for about 30 minutes, until rice is cooked through and soft.  Add corn (no need to thaw if frozen), beans, and chicken.  Cook for about five minutes.  Add cream cheese, stir until melted and combined.  Remove from heat, and serve.  Garnish as desired.

Healthy Deviled Eggs Recipe

Deviled eggs are a favorite for Easter (and more importantly, the day after!) but really there's no reason not to eat them whenever you want. I was looking for a way to make them a little bit healthier and found an ingredient that is creamy, mimics the texture of hardboiled egg yolks and has a very mild flavor--cannellini beans! I remove 1/3 of the yolks, then puree white beans with the remaining yolks, a little mayo, mustard, horseradish and some hot sauce then I fill the egg whites as usual. You would never know these are "light" deviled eggs, but they have 1/3 less fat yet plenty of protein and some added fiber.  

Deviled eggs are fun to make because you can customize them however you like. Someone came up to me after my demo at Macy's this weekend and told me she makes deviled eggs with pesto. I've made them with wasabi and also with curry powder. But the sky is the limit! Another option is just to top them with different garnishes. Some garnishes include fresh dill, smoked salmon, caviar, anchovies, sun dried tomatoes, capers (fresh or fried) and green onions or chives. If you want to use a spice, paprika is traditional but  I've also used smoked paprika, Old Bay seasoning and Cajun seasoning instead. 

I tried the method of baking eggs, but found they got very dark patches and one burst. I'm sticking with my tried and true method, I add eggs to a pot, cover them with cold water, bring to a simmer, turn off the heat, cover and let sit for 15 minutes. Here are some more tips for hard boiling eggs:

1. Use eggs that have been in the refrigerator for a a week or two. Fresh eggs can be much harder to peel. 

2. Turn the egg carton on it's side in the refrigerator 24 hours before hard boiling, to help keep the yolks centered.

3. Don't add salt to the boiling water, it can toughen the egg whites. 

4. Once cooked, soak the eggs in cold or ice water to prevent that ugly green layer from forming on the yolks

5. Crack and peel the eggs in a bowl of water to help keep shells from sticking. 

A couple of tips for deviled eggs:

1. Use a pastry bag (or zip top bag with a corner snipped) to fill the deviled eggs. 

2. For round rather than oval deviled eggs, cut the eggs in half longwise and then cut a tiny slice off the bottom and they will stand perfectly. 

Healthy Deviled Eggs 

Makes a dozen deviled eggs 

Ingredients

6 hardboiled eggs

1/4 cup canned white beans, rinsed and drained

2 teaspoons yellow mustard

2 Tablespoons cup mayonnaise 

1/4 teaspoon prepared horseradish

Hot sauce, to taste, optional

Instructions

Slice the hardboiled eggs in half. Remove the yolks, discarding two whole yolks and transferring the rest to a food processor bowl. To the yolks add the white beans, mustard, mayonnaise, horseradish and hot sauce to taste. Blend until smooth and creamy. 

Transfer the yolk mixture into a pastry bag, then fill the egg whites with the yolk mixture. Garnish as desired.

Enjoy! 

White Beans with Prosciutto

For dinner it always seems like I work really hard on a main dish, but then my side dishes always end up being...how you say...LAME.  It usually ends up being a mess of veggies roasted on a cookie sheet, or on my most desperate nights, some medley from a can or frozen bag.  I let it pass on the merit that we actually have some sort of green on our plate at all, but sometimes it's nice to have a thought out side dish to really complete the meal.

I rarely serve beans as a side dish, which is a shame, because they're awesome.  They're creamy, filling and lend themselves to a ton of possibilities.  I loved these white beans with prosciutto.  They are packed with flavor, but aren't too overpowering to sit alongside the main course.  The fresh herbs and white wine make them taste very fresh and bright, with just a hint of smoky/salty from the prosciutto.  Enjoy!

White Beans with Prosciutto
From The New Way to Cook Light

Ingredients

2 teaspoons extra virgin olive oil
1/4 cup finely chopped red onion
2 teaspoons minced fresh garlic
1/2 teaspoon minced fresh rosemary
2 tablespoons dry white wine
3 tablespoons fat-free chicken broth
1/4 teaspoon black pepper
1 can cannellini beans, rinsed and drained
2 tablespoons chopped fresh parsley
1 ounce thinly sliced prosciutto, chopped

Directions

Heat a large skillet over medium heat.  Add oil to pan; swirl to coat.  Add onion to pan; saute 2 minutes.  Add garlic and rosemary; saute 30 seconds.  Add wine; cook until liquid evaporates.  Add broth, pepper, and beans; cook 3 minutes or until beans are thoroughly heated.  Stir in parsley adn prosciutto.

Serves 4: 1 serving is 1/3 cup

Per Serving: 94 cal, 31g fat, 5.9g prot, 10g carb, 2.9g fiber

Southwestern Chicken Barley Chili

I'm sitting here thinking of something witty, or charming, or at best, slightly interesting to say.  But it's late, and as my eyes glaze over while I'm staring helplessly at the screen, I suddenly discover that in the picture above you can see my reflection.  In the spoon.  Of me taking said picture.  Ha!

Okay, rather than try to be cute, here goes.  Make this chili!  The flavors in it are so rich and warm and addicting, you will not want to stop eating this.  My son and I happily gobbled this up for lunch two days after eating it for dinner, and that boy hates being fed leftovers.  It's also filling, belly warming, comfort food, without being creamy or too heavy.  Just the thing for those cold snow covered days!

Southwestern Chicken Barley Chili
Ever so slightly adapted from Mel's Kitchen Cafe

Ingredients

1 (14.5-ounce) can diced tomatoes, undrained
1 (16-ounce) can tomato sauce
1 3/4 cups low-sodium chicken broth
1 cup medium barley (not quick cooking)
4 cups water
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
dash cayenne pepper (more or less to taste)
2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces (I used chopped rotisserie chicken)
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels
garlic salt, to taste, I put that stuff in everything, it's a sickness, I can't help it
chopped cilantro (optional)
shredded cheddar (optional)
tortilla chips (optional)
avocado (optional)

Directions

In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes.  Add garlic salt to desired taste.  Serve the chili with optional garnishes, if desired.

The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).

Southwestern Red Beans and Rice

I've had a tougher time re-adjusting to real life than I expected.  For two weeks life came to a complete standstill.  No school, no church, no real routine, just surviving.  To be completely honest it was kind of nice.  We read a lot of books, caught up on our favorite shows and enjoyed some much needed quiet time that wasn't filled with darkness.

But now school has started, life has commenced, and I'm having a hard time remembering what exactly I was doing before Sandy hit.  I'm ashamed to admit that it made me a bit lazy.  Most of our dinners were something I could quickly throw into the oven or the microwave.  No real preparation.

But now that life is back at full force, I'm grateful for recipes like this.  Warm, homemade bowls full of flavorful food, that won't weigh you down, or wear you out.  Rice and beans doesn't sound like the most exciting dinner, but believe me when I say that we all scarfed this down as if it was our last meal.  Add beef or chicken if you need a bit more protein, but I doubt you'll miss it if you don't.

Southwestern Red Beans and Rice
Adapted from Cooking Light Fresh Food Fast

Ingredients

8 ounces mushrooms, sliced
1 cup brown or white rice, prepared according to directions
1 16 oz can light red kidney beans, rinsed and drained
1 14.5 oz can diced tomatoes with zesty mild green chiles (Rotel)
salt to taste
pepper to taste
4 flour tortillas, or tortilla chips
1/2 cup reduced fat cheddar cheese
1 tablespoon fresh chopped cilantro

Directions

1.  Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.  Add mushrooms to pan; cook 6 minutes, or until lightly browned, stirring occasionally.  Stir in rice and next 4 ingredients.  Cover and bring to a boil; reduce heat, and simmer 4 minutes or until thoroughly heated.

2.  While rice mixutre cooks, warm tortillas accordingly to package directions.  Sprinkle rice mixture iwth cheese and cilantro.  Serve immediately with tortillas.

Serves 4

Pepper Jack Pasta Salad

Considering how often I make this, it's a wonder that I haven't posted it before.  This has become my absolute favorite "go-to" side dish for parties, barbecues, or if I just want to eat it for lunch all week (which happens, often).  This salad is packed with a delightfully tangy punch, and for some reason, I just love eating those little tiny Acini Di Pepe.  They tickle my mouth!  It makes me giggle!

Pepper Jack Pasta Salad
Adapted from Cooking Light April 2009

Ingredients

6 ounces uncooked acini di pepe pasta (about 1 cup)
2 1/4 cups diced plum tomato (about 14 ounces)
1/3 cup capers, rinsed and drained
1/4 cup finely chopped red onion
1/4 cup sliced pickled banana peppers
1/4 cup chopped fresh parsley
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/8 teaspoon salt
2 ounces Pepper Jack cheese, cut into 1/4-inch cubes
1 (16-ounce) can navy beans, rinsed and drained
1 ounce salami, chopped
1 garlic clove, minced

Directions

1.   Cook pasta according to package directions, omitting salt and fat. Drain.

2.   Combine tomato and remaining ingredients in a large bowl. Add pasta to tomato mixture, tossing well to combine.

To Everything, There Is A Season.

According to my calendar it is officially Fall. But according to the thermometer, leveling at a tranquil 90 degrees today (or, it was when I started writing this), it is still very much Summer. Most people don’t think LA really has seasons, but we do. The changes are subtle and nuanced for the most part: June Gloom and the ocean layer, the smell of Night Blooming Jasmine, a shift in the quality of light, the Santa Ana winds (and the wildfires fires that follow), and perhaps most obviously, the produce at the markets. The Halloween (and some Thanksgiving) decorations are in the stores and all my magazines are showing up in my mailbox with pumpkins, fall leaves and all manner of oranges and browns on their covers. Except Vogue.  You can always tell it’s the beginning of Fall when you get the tome that is the Fall Fashion issue of Vogue. Tolstoy, step aside.

This is my favorite time of year. I never liked back to school (except the movie), but I always loved back to school shopping. Trapper Keepers, pens, notebooks, rulers, I coveted them all. Argyle, wool, jaunty hats, layers, scarves - who doesn’t get excited for all that? And, though we don’t exactly get vibrant yellow, orange, and red leaves falling from trees here in LA, we do have little pockets, stretches of streets that give us but a glimpse of that. Most of Halloween was filmed less than a mile from my house. And that’s certainly all Fall-y looking. But I can’t lie, I miss the East Coast this time of year. I would love to feel that clean, crisp bite of cool air on the tip of my nose as I walk down the street on my way to meet friends for a welcoming glass of red wine and perhaps a cheese plate. Wearing some cute, little layered number. With my Trapper Keeper.

This always seemed like it would be the best time of year to fall in love. Actually, I suppose it was this time last year that I did just that.

This year, ushering in Fall, has been a bit wonky. Which is why, perhaps, I have been seriously absent here in my blogland. Beso, my dog, my baby boy, my mascot, and my constant companion for the past twelve years, is sick. Again. He has had the worst luck in the huge-things-that-can-go-wrong-in-the-health department. And he is one tough nut. This sick is a bad one and one that will always be with us from here on out. Poor little guy just has too big of a heart. Literally. Anyway, he’s standing strong and getting even more mountains of love than usual, so we won’t dwell on that anymore here.

As an adult, the thing that I geek out about the most with that which is Fall is that it lends itself perfectly to my kind of cooking. I like to cook big. And not just quantity, I like to cook big, comfortable, classy, confident and strong food. I’ve said it before, food that loves. Food that hugs. And even though the past week has been hotter than the devil’s oven, I just couldn’t help myself - I made lasagne and then I slow roasted a chicken for five hours. Additionally, I’ve got all the fixins to make another lasagne with butternut squash and rapini. In the lineup this week I will also be making a chili and the most exciting thing, a Lima bean and ham hock pot, with a real, Southern Smithfield ham. I see lots and lots of brown butter and sage on my horizon. And pasta. And red, red wine. And snuggling with my Autumn love, Fred, my spunky, firecracker of a pup, Eduardo, and my sweet, little Beso - who, I suppose is in the Autumn of his years. And sort of looks like a Lima bean. 

Ham Hock & Lima Beans

Serves 8-10 (12?)

1 Large, meaty ham hock

3 Cloves garlic, minced

2 Medium onions, chopped

2 Lbs. dried large Lima beans

3-4 Stalks celery, cut into pieces

4-5 Carrots, cut into pieces

2 Bay leaves

Celery salt to taste

Kosher salt & fresh , black pepper to taste

Clean and soak Limas. Drain and rinse beans.

Cover beans and ham hock with water, add onion, bay leaves and garlic and simmer until tender (about 2 hours). Add celery, celery salt and carrots for last hour of cooking. When ham is done, and falling off the bone, remove from pot and cool. Remove skin and bone and cut into bite-size pieces. Return to pot and continue cooking until beans are done.

Salt and pepper to taste.

Serve with a crust of bread and a big glass of big, red wine. Or a hearty stout. Enjoy!

Printable recipe.


One year ago: Cousin Flonnie's Spoon Bread
Two years ago: Spaghetti & Meatballs
Three years ago: Roasted Cauliflower Soup with Saffron & Asiago Cheese Crisps

To Everything, There Is A Season.

According to my calendar it is officially Fall. But according to the thermometer, leveling at a tranquil 90 degrees today (or, it was when I started writing this), it is still very much Summer. Most people don’t think LA really has seasons, but we do. The changes are subtle and nuanced for the most part: June Gloom and the ocean layer, the smell of Night Blooming Jasmine, a shift in the quality of light, the Santa Ana winds (and the wildfires fires that follow), and perhaps most obviously, the produce at the markets. The Halloween (and some Thanksgiving) decorations are in the stores and all my magazines are showing up in my mailbox with pumpkins, fall leaves and all manner of oranges and browns on their covers. Except Vogue.  You can always tell it’s the beginning of Fall when you get the tome that is the Fall Fashion issue of Vogue. Tolstoy, step aside.

This is my favorite time of year. I never liked back to school (except the movie), but I always loved back to school shopping. Trapper Keepers, pens, notebooks, rulers, I coveted them all. Argyle, wool, jaunty hats, layers, scarves - who doesn’t get excited for all that? And, though we don’t exactly get vibrant yellow, orange, and red leaves falling from trees here in LA, we do have little pockets, stretches of streets that give us but a glimpse of that. Most of Halloween was filmed less than a mile from my house. And that’s certainly all Fall-y looking. But I can’t lie, I miss the East Coast this time of year. I would love to feel that clean, crisp bite of cool air on the tip of my nose as I walk down the street on my way to meet friends for a welcoming glass of red wine and perhaps a cheese plate. Wearing some cute, little layered number. With my Trapper Keeper.

This always seemed like it would be the best time of year to fall in love. Actually, I suppose it was this time last year that I did just that.

This year, ushering in Fall, has been a bit wonky. Which is why, perhaps, I have been seriously absent here in my blogland. Beso, my dog, my baby boy, my mascot, and my constant companion for the past twelve years, is sick. Again. He has had the worst luck in the huge-things-that-can-go-wrong-in-the-health department. And he is one tough nut. This sick is a bad one and one that will always be with us from here on out. Poor little guy just has too big of a heart. Literally. Anyway, he’s standing strong and getting even more mountains of love than usual, so we won’t dwell on that anymore here.

As an adult, the thing that I geek out about the most with that which is Fall is that it lends itself perfectly to my kind of cooking. I like to cook big. And not just quantity, I like to cook big, comfortable, classy, confident and strong food. I’ve said it before, food that loves. Food that hugs. And even though the past week has been hotter than the devil’s oven, I just couldn’t help myself - I made lasagne and then I slow roasted a chicken for five hours. Additionally, I’ve got all the fixins to make another lasagne with butternut squash and rapini. In the lineup this week I will also be making a chili and the most exciting thing, a Lima bean and ham hock pot, with a real, Southern Smithfield ham. I see lots and lots of brown butter and sage on my horizon. And pasta. And red, red wine. And snuggling with my Autumn love, Fred, my spunky, firecracker of a pup, Eduardo, and my sweet, little Beso - who, I suppose is in the Autumn of his years. And sort of looks like a Lima bean. 

Ham Hock & Lima Beans

Serves 8-10 (12?)

1 Large, meaty ham hock

3 Cloves garlic, minced

2 Medium onions, chopped

2 Lbs. dried large Lima beans

3-4 Stalks celery, cut into pieces

4-5 Carrots, cut into pieces

2 Bay leaves

Celery salt to taste

Kosher salt & fresh , black pepper to taste

Clean and soak Limas. Drain and rinse beans.

Cover beans and ham hock with water, add onion, bay leaves and garlic and simmer until tender (about 2 hours). Add celery, celery salt and carrots for last hour of cooking. When ham is done, and falling off the bone, remove from pot and cool. Remove skin and bone and cut into bite-size pieces. Return to pot and continue cooking until beans are done.

Salt and pepper to taste.

Serve with a crust of bread and a big glass of big, red wine. Or a hearty stout. Enjoy!

Printable recipe.


One year ago: Cousin Flonnie's Spoon Bread
Two years ago: Spaghetti & Meatballs
Three years ago: Roasted Cauliflower Soup with Saffron & Asiago Cheese Crisps

Broad Beans on toast

Simple lunch, but oh so tasty. Broad beans must are rapidly going out of season, but if you can still find any - make this. (You can sometimes find frozen, too.)

First, you need a lot of broad beans. A LOT. They're mostly pod. Say that you want at least 200 ml of shelled broad beans, and I think we had nearly a kilo to start with. (Sorry, didn't pay exact attention.)

Shell all those beans, and cook them in rapidly boiling water for 4-5 minutes. Cool them in cold water, then cut a tiny slit into each bean and slip off the skin.

Toss the naked beans with the juice of one lemon, a teaspoon of sambal oelek or other spicy chili paste, a little salt, and perhaps a tablespoon of finely chopped cilantro if you happen to have it.

Toast some bread. Spread with cream cheese, then mound on the broad beans. Top with a slice of air-cured ham - we had serrano ham. (It's obviously fine to skip the ham, for a totally veggie toast.)

Enjoy!

Creamy White Bean Soup

This is similar to my "Italian Lentil Soup". The main difference, really, is that I was out of lentils and resorted to using a can of white beans instead. As it cooked, I suspected that the toddler wouldn't touch it as it was, so I puréed it until smooth. And voila! He scarfed down three bowls, and pronounced that he LOVED soup.

Brilliant.

Creamy White Bean Soup
70 g bacon
1 tbsp olive oil
1 onion
1 garlic clove
2 carrots
2 parsnips
2 potatoes
800 ml water
1 tbsp concentrated vegetable stock, or stock cube
400 g white beans, canned
100 ml milk
100 ml cream
1 tsp dried thyme
salt

Chop onion and garlic. Peel the carrots, parsnips and potatoes, and cut into coins and dice, respectively. Cut the bacon into strips.

Fry the bacon in a dry frying pan until it's lightly browned. Add olive oil, and the onions, garlic, carrots and parsnips. Fry for five minutes, then add the potatoes.Fry for a few more minutes, then add water, stock, thyme and the can of white beans.

Cover and cook for about 20 minutes, until all the vegetables are soft. Add milk and cream. Purée the whole thing, ideally with a stick blender. Add more milk if you think it's too thick at this point. Season with salt.

We ate it with some stale sourdough bread that I sliced thinly, dipped in olive oil and baked at 200°C for about 10 minutes. Yummy!

Crockpot Turkey White Bean Pumpkin Chili

Fall is quickly approaching (yay!), which means cooler weather, busier schedules, and more PUMPKIN in our diets.  At least that's what it means in our house.

I love pumpkin season.  I'm a bit of a pumpkin hoarder actually.  The second I see pumpkin on the shelves, I leave with half a cart load.  Consequently I've sat through a few interventions from my husband on the matter.

Most pumpkin recipes are things you're pulling out of the oven, things like cookies, muffins and pies.  This recipe doesn't require quite as much work, and also doesn't come with as much guilt either.

This is a Skinny Taste recipe that you make in the crockpot.  And before you raise your eyebrows at pumpkin in your chili, let me ease your mind.  The only thing the pumpkin does is add a velvety creaminess and richness to your chili.  You can't taste it.  If you have a picky eater at home, just don't tell them that there is pumpkin in it, they'll never know. 

I ate this when I was on my strict weight lifting diet.  It has plenty of protein and fiber and is absolutely delicious.  Be sure to enjoy a big comforting bowl when the weather cools!


Crockpot Turkey White Bean Pumpkin Chili
From SkinnyTaste

Ingredients

cooking spray 
2 lb 99% lean ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tsp chili powder, to taste
2 bay leaves
2 tsp cumin
1 tsp oregano
2 (15 oz cans) of white northern or navy beans, rinsed and drained
15 oz can pumpkin puree (not pumpkin pie filling)
4.5 oz canned chopped green chile
2 cups low sodium, fat free chicken broth
fat free sour cream for topping (optional)
chopped cilantro and chives for topping (optional)
salt and pepper to taste

Directions
 
Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes.  Add to crock pot.

Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute.
 
 Add to crock pot. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.

Veggie Chili

Aren't vacations great? All the relaxing, eating, playing, eating, shopping, eating, spending time with friends and family, and EATING. Oh the food, oh the food! Vacationing at home in Idaho can be just as good as any resort or cruise ship too, because my mom has a never ending supply of amazing food. Not only does she keep her place very well stocked, but every night she puts together the most delicious summer dinners. From big bowls of pasta, to grilled steaks, to delicious treats and desserts. And I LOVE every minute. Unfortunately it doesn't last forever, and the inevitable day comes when you have to go home and face the music. It's time to detox. That's when I pull out recipes like these. Delicious and packed full of the veggies that I probably wasn't getting enough of while vacationing. My mom sent me this recipe and it will probably be my permanent "food detox" recipe. It's warm, filling, and chuck full of all the vitamins and fiber that you could ask for. The kids even loved it, which is another reason I'll make it over and over!

Veggie Chili
Adapted from Cooking Light, December 2003

Ingredients

1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow pepper
1/2 cup chopped green pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
salt to taste
pepper to taste
2 16 oz cans stewed tomatoes, undrained
2 15 oz cans black beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed
1 cup corn (frozen, fresh or canned)
1 zucchini, chopped
1/4 cup chopped cilantro
sour cream
shredded cheddar cheese

Directions 

Heat oil in a large Dutch oven over medium high heat. Add onion, pepper, garlic and zucchini, saute for five minutes or until tender. Add all remaining ingredients and bring to a boil. If chili is too dry, add either chicken or veggie broth, or water to loosen. Reduce heat and simmer 30 minutes. Top with cheese, sour cream and cilantro if desired.

Roasted Corn & Black Bean Salad Recipe

This recipe for Roasted Corn and Black Bean Salad is brought to you by the fresh corn, leftover cotija cheese and a can of beans. And that lazy feeling that strikes during the Summer for something delicious yet easy. Like most everyone, I love fresh corn. Eight ears for 2 dollars? Sold! When corn is sweet it's a cinch to prepare. In addition to adding it to a salad, my other favorite ways to prepare it are making corn chowder (I make a different version just about very time) and on the cob, slathered with mayo and dredged in crumbled cheese served with a wedge of lime.

While corn should be cooked soon after picking or purchasing, cotija cheese is the exact opposite. I bought cotija for some recipe or another and found the leftover cheese lasted and lasted. Like other Mexican cheeses, it's inexpensive, and easy to use. Cotija is a crumbly cheese, less salty than feta, but a little goes a long way. The beans in this recipe make the salad feel hearty and substantial. I suppose you could make it with canned or frozen corn all year round, but it really feels like a Summer dish to me. 

Roasted Corn and Black Bean Salad makes the perfect side dish to go with barbecue chicken, steak, pork chops, you name it. It's a very flexible recipe, you can leave out the cilantro if you like, add more green onions or use red onions instead. Add more tomato or less. Add as much or as little hot sauce as you like. If you don't like spicy food, start with a teaspoon, taste, then add more. I hope you will make this recipe your own! 

Roasted Corn & Black Bean Salad

Makes 4 servings

Ingredients

1 teaspoon vegetable oil

3 ears of corn

1 can (15.5 ounces) black beans, drained and rinsed

1 tomato diced, include the juice

1/4 cup chopped fresh cilantro

4 green onions, chopped

1 Tablespoon Habanero Pepper Tabasco Sauce

1 Tablespoon lime juice

1/2 cup crumbled Mexican cotija cheese (or feta)

Salt

Instructions

In a large nonstick skillet, heat oil over medium-high. Strip the corn from the cobs, into the skillet and

cook, stirring, until beginning to brown in spots, about 3 minutes.  Transfer to a large bowl and allow to cool for 5 minutes. Stir in black beans, tomato and juice, cilantro, green onions, Habanero sauce and lime juice. Fold in the cotija cheese. Taste for seasonings and add salt if needed. 

Enjoy!

Disclaimer: I created this recipe on behalf of Tabasco and I was compensated for it. The choice to post it here, was my own.

Vegetarian Green Chili recipe

Vegetarian green chili was the request for dinner the other night. Chili is very popular at my house. But I rarely make it the same way twice. It might be red or green made with white beans or black beans. I have made it with pork, beef, bison, turkey and chicken, but I like the challenge of creating a truly satisfying vegetarian chili. Somewhere a Texan is not very happy about that.

For this version of vegetarian green chili I knew I wanted to use Green Pepper Tabasco sauce which is made with jalapeños. Fresh jalapeños can vary greatly in heat, but the jalapeño version of Tabasco is always consistent. In addition I used many other green ingredients, some traditional like roasted chiles and tomatillos and one very non-traditional ingredient, spinach. I know that might sound strange, but it's really good. The slightly sour edge of spinach and tomatillos cuts through the starchy sweetness of the white beans. This recipe is a keeper and I know I will be making it again. By they way, when you buy tomatillos, choose the small or medium ones, not the large ones, which can be spongy and almost hollow.

I don't know about you, but I get very carried away when it comes to chili toppings. I usually set out little bowls with sour cream or plain yogurt, shredded cheese (queso fresco this time), chopped green or red onions, chopped cilantro and lime wedges. What do you like to put on top of your chili? Did I miss anything good? With the chili I serve cornbread, tortillas or tortilla chips.

Vegetarian Green Chili 

Serves 6

Ingredients

1 pound white beans
1 Tablespoon olive oil
3 garlic cloves, minced
1 onion, chopped
1 teaspoon ground cumin
1 pound tomatillos, husked, rinsed, and coarsely chopped
1 teaspoon kosher salt
1/2 teaspoon sugar
2 cups vegetable broth (or chicken if you prefer)
8 ounces (2 small cans) chopped mild green chiles, drained (such as Hatch or Ortega)
1 cup water
1 cup fresh cilantro leaves and stems, chopped
1 bunch fresh spinach, chopped
1 Tablespoon Green Pepper Tabasco

Instructions

Cook the white beans according to package instructions. Drain and mash about 1 cup of the beans. Set aside.

Heat a large dutch oven over medium heat, when hot, add the oil. Add garlic and onion and cook, stirring often, until golden about 7 - 10 minutes. To the onions add the cumin, give it a stir then add the tomatillos, salt, sugar, broth, green chiles, and water; heat to boiling over high heat.  Reduce heat to low and simmer 15 minutes, covered.  Stir in beans the beans, cilantro, spinach and Tabasco sauce; simmer until greens are wilted.

Enjoy!

Disclaimer: I created this recipe on behalf of Tabasco and I was compensated for it. The choice to post it here, was my own.

Southwest Spaghetti Squash

In between the cookies and fudge and homemade ice cream, I try to create a balance by looking for healthier dishes and I find most of my inspiration at my sister-in-law's house.  She's always cooking something completely creative and good for you.  It's where I go to escape my evil "let's have brownies for dinner" self.  Over the weekend, she made this Southwest Spaghetti Squash from a vegetarian cookbook (I do not know the source).  It's completely delicious, and I only adapted it slightly to add a little more spice (green onions for tang and hot sauce for zing).  By the way, did anyone notice I just put the words "tang" and "zing" in parentheses?   

Southwest Spaghetti Squash

(Serves 6-8)

Printable Recipe

1 spaghetti squash, sliced lengthwise, seeds removed

1 14 oz. can diced tomatoes (I used one with bell peppers), drained

1 14 oz. can black beans, drained and rinsed

1 cup shredded Monterey Jack or Mexican Mix cheese, divided

1 bunch green onion, white and pale green part only, finely chopped

1/4 cup finely chopped cilantro

1 tsp ground cumin

1/2 tsp garlic salt

1/2 tsp salt

1/4 tsp black pepper

Hot sauce (optional)

Preheat oven to 350.  Spray baking pan with cooking spray.  Place squash cut-side down in dish and bake for 45 minutes.  Let squash cool slightly, and then shred with fork into large bowl.  Add tomatoes, beans, half of the cheese, green onions, cilantro and spices.  Sprinkle with hot sauce if using and stir.  

Place back in baking dish and top with remaining cheese.  

Bake for 30 minutes and serve immediately.  (If you want, you can garnish with more cilantro or sour cream.)