Wednesday, January 19, 2011

black bean soup. {winner!}

Black Bean Soup from Jenni:
(via our best bites)

1 T olive oil
4 large cloves garlic, roughly chopped
3/4 cups diced carrots (about 2 medium carrots)
3/4 cups diced celery (about 2 ribs)
1 cup diced onion (about 1 sm-medium onion)
2 cans black beans, rinsed and drained
1 3.5 oz can green chilies
2 cans low-sodium beef broth
1 tsp. kosher salt
1/8 tsp. black pepper
1/2 tsp. chili powder
1/4 tsp. cumin
1/2 tsp. dry oregano leaves
1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.
Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion and garlic and saute 4-5 minutes. Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano and bay leaf. Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup.

Place soup in a blender. (You could use an immersion blender in place of this step). Place lid on blender but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine. Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 cups soup.

breakfast bread.

Breakfast Bread from Beckie:

In Bosch Bowl, place:
5 cups hot water
1/3 cup oil
1/3 cup honey
3 T dough enhancer
3 T SAF yeast
3 T cinnamon
2 cups cranberries (dried)
1 1/2 - 2 cups sunflower kernels (roasted/unsalted)
1/2 cups vital gluten
4 cups freshly - ground whole wheat flour

Mix well. Cover and let sit until bubbly, 10-15 minutes.

1 1/2 T salt
8-10 cups whole wheat flour

Add flour to clean sides of bowl. Let knead for 5 minutes. Place in greased pans - cover and rise until double (about 30 min.) Bake at 350 degrees for 30 minutes.

almost homemade chicken noodle soup.

Almost Homemade Chicken Noodle Soup by Lauren:

1 whole chicken or 2 lbs chicken breasts or 1 rotisserie chicken
3-5 whole cloves
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
5 chicken bullion cubes
1 or 2 12 oz. packages frozen homemade egg noodles (look in frozen food aisle by rolls).
We like extra noodles so we use 2 packages.

Simmer chicken in stock pot with cloves until cooked through. Remove chicken, set aside to cool. Add noodles, bullion, and veggies to stock pot and simmer until tender. Meanwhile, pull chicken from bone and cut into bite size pieces. When veggies and noodles are tender, add chicken and stir. Remove cloves with slotted spoon as you serve the soup.

spinach salad.

Spinach Salad from Erin:

bacon pieces
toasted slivered almonds
sliced fresh mushrooms
swiss cheese (or any shredded cheese)
cottage cheese
(I just eye how much of each ingredient depending on how big I need the salad)

1/2 cup vinegar
1/2 cup oil
1/2 cup sugar
1 tsp dry mustard
small onion chopped
1 T poppyseed

Mix and enjoy!

asian chicken pasta salad.

Asian Chicken Pasta Salad from Brittany:
(via nobiggie)

1 box bowtie pasta (farfalle)
4 chicken breasts cooked and shredded
1/4 cup green onions, sliced
1/2 pack sliced almonds, toasted
1 bag spinach
1 small bag sugar snap peas
1 can mandarin oranges (drained)

1/4 cup sesame seeds, toasted
1/3 cup soy sauce
1/3 cup red wine vinegar
1/3 cup vegetable or sesame oil
2 T sugar
1/2 tsp. salt and pepper

Cook pasta to al dente. Marinate chicken and pasta in dressing in fridge overnight. Toss together right before serving with round two of dressing.

spicy chicken soup.

Spicy Chicken Soup from Tamara:

8 cups water
4 very large (Costco size) skinless, boneless chicken breast halves
1/2 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
2 T dried parsley
1 T onion powder
5 cubes chicken bouillon
2 T olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (10.75 ounce) can condensed tomato soup
1-3 T chili powder (to taste)
1 (16 ounce) package frozen corn
1 (16 ounce) can black beans
1 (16 ounce) can kidney beans
sour cream (optional)
cheese (optional)
tortilla chips (optional)

In a large stockpot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. (I actually put the above ingredients in a crock-pot and cook on high for 3-4 hours). Remove chicken, reserve broth. Shred chicken.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, tomato soup, chili powder, corn, beans, shredded chicken and 8 cups broth. Simmer 30 minutes.

Garnish with tortilla chips, cheese and sour cream, if desired.

cashew chicken.

Cashew Chicken from Michelle:

2 cups chicken, cut into bite-size pieces
1 cup cashews
2-3 cloves garlic, crushed
1 onion, cut into bite-sized pieces
1 to 2 ribs of celery, optional
1/4 cup oyster sauce (on Asian aisle)
1/4 - 1/2 tsp. red pepper flakes, according to taste
2-3 green onions, cut into 2-3 inch pieces
4 tsp. sugar
1 tsp. bullion plus 2/3 cup water
a handful of fresh chopped cilantro (optional - definitely changes the flavor of the dish, depends what you're in the mood for)

Heat small amount of oil in pan, cook garlic until tender, careful not to burn. Add chicken and cook most of the way. Add other ingredients, except green onions and cashews. Cook until onion is softened, but still somewhat crunchy. Add green onions and cashews. I don't actually add the cashews because Nate doesn't like them, so I just served them on the side and sprinkle them over my own serving. Maybe a good idea for guests too in case someone is allergic or doesn't like nuts. Serve over rice.

quinoa salad.

Quinoa Salad from Randi:

2 cups and 1 cup quinoa
1 pinch of salt
1/2 tsp sea salt
rind from 1 lemon
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onion, diced
1 cup fresh cilantro, chopped

Rinse quinoa a few times before cooking. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer 15 minutes. Allow to cool to room temperature; fluff with a fork. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onion and cilantro. Stir in cooled quinoa.

breakfast cookies.

Breakfast Cookies from Kristen:

3/4 cup whole wheat pastry flour
1 tsp. baking soda
1/2 tsp. ground nutmeg
2 T unsalted butter
1 egg
3 T sugar
1/2 cup flour
1 tsp. cinnamon
1/4 tsp. salt
1/4 cup oil
1/4 cup dark brown sugar
1 tsp. vanilla
1/4 cup (1 small jar) baby food (carrot, sweet potato, squash)
1/2 cup rolled oats
1/2 cup bran flakes
1/3 cup raisin/craisin mix

Preheat oven to 350 degrees F. Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl and mix on high speed, until sugars dissolve and light in color, about 1 minute. Add egg, puree and vanilla and beat 30 seconds. Add flour mixture and beat 30 seconds. Add oats, flakes, raisins and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4 inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

fruited irish oatmeal.

Fruited Irish Oatmeal from Jenn:

Steel-cut oats cooked in a crockpot with apple juice, maple syrup, cinnamon and dried fruit. Serves 8.

5 cups water
2 cups Irish steel-cut oats
1 cup apple juice
1/4 cup dried cranberries
1/4 cup golden raisins
1/4 cup dried apricots, cut into small pieces
1/4 cup pure maple syrup
1 tsp. ground cinnamon
1/2 tsp. salt

In a 3 1/2 quart or bigger crockpot, combine all the ingredients. Cover and cook on low for 6 hours or on high for 3 hours. Serve with milk, brown sugar, honey, nuts or whatever else you prefer on your oatmeal. You can use any dried fruit combination, and you can also leave the fruit out. Delicious stuff.

chocolate almond muffins.

Chocolate Almond Muffins from Shauna:

1 cup almond butter
3/4 cup pumpkin puree
1 egg
1/3 cup honey
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
1 T. 70% dark chocolate

Mix and bake at 350 for 20 minutes.

quinoa as risotto.

Quinoa as Risotto from Jocelyn:

1 tsp olive oil
1 medium yellow onion, diced
2 cloves of garlic, minced
1 cup uncooked quinoa
3 cups low sodium chicken stock
1/4 cup fresh or frozen peas
2 oz prosciutto cut in thin strips, (I use ham)
salt and pepper to taste
Parmesan cheese for grating

1. Heat the olive oil in a medium saute' pan or saucepan over medium heat, and add onion and garlic. Cook until onions are translucent and the garlic is lightly browned, about 3 minutes.
2. Add quinoa and cook for another 3 minutes. Add 1 cup of chicken stock, using wide wooden spoon to occasionally stir the grains. When the liquid is mostly absorbed (about 10 minutes), add the remaining chicken stock. Continue cooking and stirring until the quinoa is tender (but not mushy) and most of the liquid has evaporated. The risotto should be moist, not soupy. At the last minute add the peas and prosciutto. Stir until warmed.
3. Remove from heat, and season to taste with salt and pepper. Before serving, grate a bit of Parmesan over each portion.

green machine.

Green Machine from Jocelyn:

Handful of blueberries
Handful of strawberries
1 apple cut in half
1 orange peeled
1 banana
1-2 cups Kale
Ice to taste and consistency
1 to 11/2 cups orange juice or water
(You can even add carrots if you would like)