Smokey & Spicy Vegetable Black Bean Soup

look past the gas...

Beans get a pretty bad rep. They make many of us gassy, so we avoid them. However, black beans are extremely good for you and shouldn't be avoided. They are high in protein and fiber, low in fat and cholesterol, and help support a healthy immune system by providing many other nutrients such as iron, folate, and antioxidants. Few other foods can provide even half as many health benefits. So, don't avoid these little gems, just take some Gas-X or Beano, and enjoy this soup.

My Smokey & Spicy Vegetable Black Bean Soup isn't only good for you, it's quite tasty. The chopped chipotle in adobo and sauce to give this soup it's signature flavor, both smokey and spicy. I suggest seeding the jalapeño, but the seeds can be left in for even more heat. Lastly, the cilantro adds a needed freshness at the end. Top the soup as you like with sour cream, avocado, lime juice, and/or hot sauce. Just enjoy it before the weather gets too warm. Here's how to make it...

Ingredients - Serves 4
5 C Prepared Black Beans (~2 C Dried)
2-3 T Olive Oil
1 Yellow Onion, chopped
1 Red Bell Pepper, chopped
1 Jalapeno, seeded & chopped
2 Carrots, peeled & diced
1 Clove Garlic, minced
1 Chipotle in Adobo, chopped + 1 T Sauce
1 C Cilantro, roughly chopped
Kosher Salt & Black Pepper
Optional Toppings: Chopped Cilantro, Sour Cream, Sliced Avocado, Limes, and/or Hot Sauce

Directions
To prepare the beans: The night before, put 2 cups dried black beans in a pot and cover with water by an inch or two. Cover, refrigerate, and soak until ready to cook. The day of, drain the beans, put them back into the pot, and just cover with water. Bring to a boil, then reduce the heat to low, and simmer with the lid on. Cook until tender, about 35-40 minutes. Salt about 10 minutes before the beans are done cooking. Drain and set aside. You will end up with 5-6 cups cooked beans.

As the beans finish cooking, heat a large soup pot over med-high. Add 2-3 T olive oil and the veggies: onion, red bell pepper, jalapeño, carrots, and garlic. Sauté the veggies until tender, about 5 minutes.

Next add in the chipotle, adobo sauce, vegetable broth, and prepared black beans. Bring to a boil, then reduce to a simmer and cook 20-25 minutes. Stir in the cilantro and season to taste with salt & pepper.

Serve the soup topped as you like. I suggest more cilantro, sour cream, avocado, lime juice, and/or hot sauce (just in case the soup isn't hot enough for you). I also made a cheese quesadilla for dunking. Enjoy!

Chicken & Snap Pea Risotto (or Fancy Chicken & Rice)

classin' it up...

One of my husband's favorite foods is rice, more specifically, he loves risotto. So, I made this dish with him in mind. But, I also had to consider my featured ingredient - snap peas. Making a spring risotto with peas lead me to thinking about the classic dish chicken and rice. So, for this dish I made a "fancy" version and it's delicious!

Risotto is one of those things that intimidate people, but it really is easy to make. There are just three keys to being successful: 1) Know the correct ratio of liquid to rice, it is 3:1. 2) Heat the liquid, this is important as it keeps the rice cooking at a high temp, helping the rice absorb it. 3) Finally, allow the rice to absorb all of the liquid before adding more, this helps the rice release it's starches and you achieve the creamy texture of a well made risotto. So, be fearless, make this fancy chicken and rice. Here's how...

Ingredients - Serves 4-6
1 Box (32 oz.) Chicken Stock
2 T Unsalted Butter
1 Small Yellow Onion, diced
2 Carrots, pealed & diced
1 Clove Garlic, minced
8 oz. Sugar Snap Peas
Extra Virgin Olive Oil
1 1/2 C Arborio Rice
1/2 C White Wine
1/2 C Grated Parmesan Cheese
1 Rotisserie Chicken, white meat shredded
Kosher Salt & Black Pepper

Directions
Put the chicken stock plus 1 C water into a sauce pan. Heat over medium until warm, but not boiling. Keep warm.

As the liquid heats, cook the veggies. Heat a large, high-sided skillet over med-high. Add the butter, onion, carrots, garlic, and snap peas. Sauté until the onions and carrots soften, about 5 minutes. Remove the veggies to a plate.

Add 1-2 T extra virgin olive oil to the skillet and return to med-high heat. Add the rice to toast for a few minutes. Then deglaze with the wine. Continue to cook 1-2 minutes, or until the wine is completely absorbed.

Next, little by little, add the warm stock to the rice, stirring after each addition until it's completely absorbed. Repeat this process until all of the stock has been used up and the rice is creamy, about 20 minutes.

Stir in the cheese, veggies, and chicken. Add salt and pepper to taste. Then, plate the risotto and sprinkle with a little more Parmesan cheese. Serve immediately and enjoy!

Roasted Red Pepper Soup w/ Cheesy Pita Points

soup weather...

Some people say fall is sweater weather, but being a food person I equate the season differently. So, I'm going to say it's soup weather. As the weather turns colder, soup becomes the go-to for so many lunches and dinners at my house. It's tough though because sometimes I get in a rut and make the same kinds - chicken noodle, vegetable, or tomato. Well, this roasted red pepper soup offers a nice alternative to the norm.

This simple soup makes for a healthy, yet filling meal. It stars roasted red peppers, but is also full of other veggies and aromatics. I pair it with a different type of dunker - cheesy pita points. The recipe follows and I highly recommend making them to accompany this soup. This fall make a different kind of soup to warm up. Here's how...

Ingredients
4 Red Bell Peppers
3 T Olive Oil
1 Large Yellow Onion, chopped
2 Ribs Celery, chopped
2 Carrots, peeled & chopped
2 Cloves Garlic, minced
1 Bay Leaf
1 (32 oz) Box Low-Sodium Vegetable Stock
1 (15 oz) Can Tomato Sauce
To Serve: Fresh Flat-Leaf Parsley (chopped), Sour Cream, & Cheesy Pita Points (recipe follows)

Directions
Preheat the broiler to high and move the oven rack to two spots from the top. Line a baking sheet with foil.

Begin by roasting the red bell peppers: Cut the tops off the peppers. Cut them in half and remove the seeds and ribs. Press flat, cut side down, onto the prepared baking sheet. Broil for 10-12 minutes, or until the skin is charred. Carefully remove the peppers to a bowl, cover with plastic wrap, and allow to steam for 10 minutes. Peel off the charred skin, discard. Chop the peeled peppers and set aside.

Cook the veggies: Heat a heavy-bottom pot or dutch oven over med-high. Add the oil, onion, celery, carrots, garlic, and bay leaf. Saute for 6-8 minutes, or until the veggies begin to soften. Season with salt and pepper.

Make the soup: Add the broth, tomato sauce, and roasted red peppers to the pot. Continue to cook over medium for 15-20 minutes. Allowing the veggies to fully soften and the flavors to meld.

Puree the soup: Remove the bay leaf. Using an immersion blender, puree the soup in the pot until smooth. Or, use a blender to puree the soup. In batches, add the soup to the blender and puree. Note: Use caution when blending hot liquids in a blender, allow steam to escape. Season with salt and pepper to taste.

Serve the soup: Ladle the soup into bowls and garnish as desired. I suggest adding a dollop of sour cream, a sprinkling of parsley, & cheesy pita points (recipe follows). Enjoy!

Cheesy Pita Points
Ingredients
2 Pitas, cut in half
1 C Shredded White Cheddar Cheese
1 C Crumbled Feta Cheese
Olive Oil Cooking Spray
2 T Parmesan Cheese

Directions
Preheat the broiler to low. Open the pita pockets and divide the cheddar and feta cheese between them. Place on a baking sheet lined with parchment paper or a silpat mat. Spray each pita with cooking spray and sprinkle the tops with the Parmesan cheese. Broil until the cheese melts and the pitas become brown and crisp. Allow to cool 1-2 minutes. Then cut each pita into points and serve with the soup.

Basil Fried Rice

take-out at home

One of my husband's favorite take-out meals is Basil Fried Rice from any Thai restaurant. One of our favorite places to order from is Blue Elephant in Hyde Park. They have huge portions with huge flavors, but along with that comes a high dollar and calorie count. So, we often make take-out at home. For this post I've recreated my husbands favorite and I have to say, I thoroughly enjoyed it as well.

One thing you have to do prior to making fried rice is cook the rice. It's really important to make the rice at least 1 day ahead and let it dry out. This helps the rice fry because there is little water left in the grains. This is the perfect use up if you have leftover rice. And, like me, a lot of basil in the garden. Make this meal when you are craving take-out. Here's how...

Ingredients - Serves 4
1 Yellow Onion, diced
2 Carrots, peeled & diced
1 Clove Garlic, pressed
1" Ginger, grated
4 Eggs, beaten
4 T Canola Oil, divided
2-3 T Soy Sauce, more as needed
4 C Day Old Cooked Rice, white or brown
1/2 C Frozen Peas, thawed
4 oz. Fresh Basil, sliced
Optional: Shrimp (1 1/2 lbs. peeled & devained, cooked), Chicken (1 1/4 lbs. breasts cubed, cooked), or Flank Steak (1 1/4 lb. thinly sliced, cooked), & hot sauce

Directions
NOTE: If you don't have a wok, just use a large skillet.

Begin by cooking the veggies: In a large wok, heat 1 T oil to high heat. Add the onion, carrots, garlic, and ginger. Cook, stirring, until the veggies are tender, about 5 minutes. Add 2 tsp. soy sauce. Remove to a plate and set aside.

Cook the eggs: Bring the wok back up to high heat and add a little more oil. Add the beaten eggs and cook (scramble) until set, about 3-4 minutes. Remove to the plate with the veggies and set aside.

Fry the rice: Again bring the wok up to high heat and add 2-3 T oil. Add the rice and press into the wok. Leave the rice alone, don't move it much for a minute or two. Then stir and press into the wok again. Repeat this process until the rice begins to brown and get a little crispy. Stir in the basil and about 2 T soy sauce.

Finish the rice: Add the cooked veggies and eggs to the rice. Stir together. If adding any meat stir in now or serve on top. Taste for seasoning and add more soy sauce as needed. Serve the rice in big bowls with your favorite hot sauce (suggest sriracha). Save some money (and calories) and eat at home. Enjoy!

Mofongo Empanadas

Puerto Rican mash-up, literally

I was torn for what to make for my main dish. I had mofongo, a traditional Puerto Rican mashed plantain dish, twice (yes, in two days) while we were on our trip. But, we also had empanadas, a pastry pouch filled with things such as beef, carrots, and peas, on our food tour (I had a vegetarian one!). Both would be equally perfect as a main dish for my blog. So, I thought, why compromise? This is for my blog, so I'll do whatever I want! Problem solved: I've created a mash-up of two very traditional Puerto Rican dishes - Mofongo Empanadas.

This dish is pretty heavy and I normally wouldn't post this as a summer dish. But, it was 80+ degrees when we were in PR and people were eating it! So, take advantage of the unseasonably cool and less humid weather we've been having to make this dish. It will fill you up. Here's how to make it...

Ingredients - Serves 4
1 C Peanut Oil
4 Cloves Garlic, sliced
2 Large Plantains, peeled & sliced into 1" thick "rounds"
4 T Butter, cut into pieces
1 Sheet Puff Pastry, thawed (Note: there are 2 in a box)
1 Yellow Onion, diced
2 Carrots, peeled & diced
1 Rib Celery, diced
3-4 T Flour, more for dusting
1 Can (14.5 oz) Reduced Sodium Chick Broth
2 C Shredded Rotisserie Chicken
1 C Frozen Peas, thawed
Kosher Salt & Black Pepper
To Serve: Shredded Purple Cabbage, Chopped Cilantro, & Hot Sauce

Directions
Preheat the oven to 400 degrees.

Make the mofongo filling: Heat a large cast iron skillet to med-high. Add the oil and garlic to fry for 30 second. Remove the garlic to a bowl with a slotted spoon. Next add the plantains to the oil in a single layer. Fry on each side until browned outside and tender inside, about 5 mins. Remove to the bowl with the garlic. Turn off the pan, but don't clean it out.

To the bowl with the warm plantains and garlic add the butter and a pinch each of salt and pepper. Using a pestle (muddler or back of a wooden spoon), mash the ingredients together. Once everything is mashed thoroughly set aside.

Make the empanadas: On a clean, dry floured surface roll out the puff pastry dough to about 12" x 12". Cut the dough into 4 equal squares. Scoop a 1/4 of the mofongo filling into the middle of each puff pastry square.

My attempt at the repulgue

Then, wet the edges of each square with a little water and fold the dough at an angle to create a triangle shape (corner to corner). Seal the empanadas by pressing the tines of a fork around the edge of the empanada or by making a twisted edge known as a repulgue. If you’re interested in trying your hand at the repulgue, here’s a video that demonstrates the attractive rope edge. Place the empanadas on a parchment-lined baking sheet. Bake for 18-20 minutes, or until lightly browned.

Make the saucy topping: Reheat the skillet with the garlic-plantain oil to med-high. Add the onion, carrots, and celery to cook until tender, about 5 minutes. Season with salt and pepper to taste.

Next, sprinkle in the flour, stir to cook out for 30 seconds, then pour in the chick broth and whisk to make a gravy. Continue to cook for another 5 or so minutes. Finally, stir in the chicken and peas to heat through. Season with salt and pepper as needed. Keep the sauce warm until the empanadas are finished cooking.

To serve: Put down a scant bed of purple cabbage, top with the empanada, pour over the saucy topping, sprinkle with cilantro, and as much of your favorite hot sauce as desired (I used sriracha). On our food tour we had some really hot green sauce with our empanadas. So, use whatever you like. Enjoy this mash-up with a fork and knife...yum!

Rainbow Veggie Soup

a one pot wonder

Some of the best recipes happen all in one pot. Building flavor by cooking in layers is key with one pot wonders. And, even better, there is little to no clean up! This simple and rustic vegetable soup is the perfect one pot meal for the chilly days we are still experiencing. They are even talking snow tomorrow!

Begin building flavor in this soup by sauteing potatoes, carrots, celery, onion, corn and green beans in a little olive oil. Next, add in canned diced tomatoes, vegetable broth, bay leaves, salt, and pepper. Finally, finish with fresh dill and serve with the best bread in Cincinnati - Blue Oven Bakery. Make this soup tonight and warm up! Here's how...

Ingredients - Serves 6

2 Large Russet Potatoes

3 Carrots

3 Ribs Celery

1 Yellow Onion

2 Ears Corn

1/2 lbs. Fresh Green Beans

28 oz. Can Diced Tomatoes

1 Quart Vegetable Broth

2 Bay Leaves

Olive Oil

Salt & Pepper

3 T Fresh Dill, chopped

Blue Oven Bakery bread to serve

Directions

Prepare the veggies: Peel and wash the potatoes and carrots. Cut the potatoes into 1 inch chunks. Dice the carrots, celery, and onion. Cut the corn off the cob. And, string the beans and cut them into 1 inch pieces.

Build the base of the soup: Heat a large, heavy-bottom, pot over med-high heat; add 2-3 T of oil. Once the oil is hot add in the potatoes, carrots, celery, onion, corn, and green beans. Saute for 10 minutes, or until the veggies begin to soften.

Next, add in the tomatoes, broth, bay leaves, 1 tsp. salt, and 1/2 tsp. pepper. Bring to a boil, then reduce to a simmer. Cover and simmer for 20-25 minutes, or until the vegetables are tender.

Right before serving remove the bay leaves, discard, and stir in the dill. Taste for seasoning and adjust as needed. Ladle the soup into bowls and serve with the Blue Oven bread. We had the sunflower loaf...delicious! Stay warm, enjoy!

Honey-Roasted Root Vegetables

spring has sprung...

It's officially spring again! While it might not feel like it, the days are soon to get warmer, sunnier, and longer. While spring is a time for an "out with the old, in with the new" mantra, I do want to take a moment to say I have officially been posting to my blog for 1 YEAR! It is amazing how time flies...and the number of recipes I've posted - 73 (including this one)! In that same vain, I'd like to dedicate this next rainbow series to "Old Man Winter". Think of it as paying homage (or good riddance!) to the doozy of a winter we've had this year.

I found this super simple recipe online when I was looking for a way to jazz up roasted root veggies. While I enjoy veggies roasted with just a little olive oil, salt, and pepper the addition of honey is brilliant. The honey compliments and brings out the natural sweetness of veggies like carrots, red onion, and sweet potato while balancing others like the spicy turnips, parsnips, and fennel. Honey also helps the veggies caramelize as they cook giving you the perfect char. When you need an easy and colorful side, make this dish. Here's how...

Ingredients - Serves 8
1 Large Sweet Potato
2 Turnips
2-3 Parsnips
2 Carrots
1 Red Onion
1 Bulb of Fennel
1/4 C Honey
2-3 T Extra Virgin Olive Oil
1/2 tsp. Salt
Cooking Spray

Directions
Preheat the oven to 425 degrees. Prepare a large rimmed baking sheet with cooking spray and set aside.

Peel and wash the sweet potato, turnips, parsnips, and carrots. Cut these veggies into approx. 1 inch pieces. Put into a large bowl. Cut the onion into 8 wedges and add to the bowl. Finally, cut the top off the fennel, remove the outer leaves, and cut out the core. Cut into approx. 1 inch pieces and add to the bowl. Pour in the honey and olive oil and add the salt. Toss to coat all of the veggies well.

On the prepared baking sheet, spread the veggies out into a single layer. Cook for 25-30 minutes, stirring halfway through. The veggies should be tender and browned. Serve these immediately! Enjoy!

Good Morning Muffins

rise and shine...it's muffin time!

Many of us will be hosting this holiday season and along with that comes the need for easy breakfast and/or brunch recipes. And that's just what I'll be providing for this rainbow series. To start off I've made muffins packed with fruit and veggies. These are both good and good for you.

My inspiration for these muffins came from zucchini bread. I love the idea of adding in veggies where they don't seem to belong. My muffins not only have zucchini but shredded carrot too, along with fresh ginger, dried fruit, and nuts. These muffins are packed full of nutrition but will appeal to even the pickiest of eaters. Be the hostess with the most-ess...make these tomorrow morning. Here's how...

Ingredients - Makes 18 muffins
2 Carrots, peeled & shredded
1 Small Zucchini, shredded
1 inch Fresh Ginger, finely grated
1/2 C Dried Fruit (such as cherries, cranberries, raisins, figs, plums, etc.)
1/4 C Walnuts, chopped
2 C Flour
1 T Baking Powder
1/4 tsp. Salt
1/2 C Brown Sugar
2 Eggs
1 C Milk (low-fat okay)
6 T Vegetable Oil
1 tsp. Vanilla Extract
Cooking Spray
Sugar in the Raw (optional)

Directions
Preheat the oven to 400 degrees. Line or grease 2 muffin pans (18 spots) with cooking spray.

Begin by adding the dry ingredients to a large bowl: flour, baking powder, salt, and sugar. Whisk together until combined. In a separate bowl add the wet ingredients: eggs, milk, oil, and vanilla. Whisk to combine.

Make a well in the center of the dry ingredients and pour in the wet. Stir until partially combined. Add in the carrots, zucchini, ginger, fruit, and nuts and stir until just incorporated. Spoon the batter into the prepared muffin pans. Fill the cups about 3/4 the way full. Bake for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. NOTE: if using the sugar in the raw, 3 minutes prior to the muffins finishing their cook time, sprinkle a little sugar over each muffin and finish cooking.

Remove the muffins from the oven and allow to cool in the pans for 5 minutes. Serve warm or cool completely on a wire rack. Store in an air-tight container for up to 1 week. I suggest refrigerating them after 2 days. Enjoy!

Individual Bourbon Carrot Cakes with Salted Caramel Sauce

carrot cake all dressed up...only place to go is in my mouth

One of my all-time favorite desserts is carrot cake. I've requested it for numerous birthdays and it never disappoints. I don't know if it's the carrots, raisins, spices, or frosting that get me; probably the combination of all of those. I also like to kid myself that carrot cake is healthier for me than another option. We all know that's not true!

It's tough to mess with tradition (perfection), but I think I've managed to create a fun riff on carrot cake. First, I've miniaturized it. We all know that something is better when it's all your own and so much cuter when small! Second, I've added bourbon. The flavors are in sync with the spices of the cake and it helps keep everything moist. Lastly, I've foregone the traditional cream cheese frosting for an oh, so trendy salted caramel topping. Try this non-traditional version, it won't disappoint...

Recipe - Makes 12 individual cakes
Carrot Cakes
1/2C Golden Raisins
1/2C Bourbon (suggest 1792)
2C Flour
1T Baking Powder
1/2 tsp. Baking Soda
1/8 tsp. Salt
1/2C Granulated Sugar
1/2 tsp. Cinnamon
1/2 tsp. Ground Ginger
2C Shredded Carrots
6T Unsalted Butter, melted
2 Eggs
3/4C Milk
1T Vanilla Extract

Salted Caramel Sauce
3/4C Granulated Sugar
1tsp. Fleur De Sel, extra for topping
1/2C Heavy Cream

Directions
Begin by preheating the oven to 400 degrees. Grease a 12 cup muffin pan with cooking spray. In a small bowl add the golden raisins and bourbon. Heat in the microwave for 1-2 minutes, until the bourbon is hot and steaming. Cover the bowl with plastic wrap and allow the raisins to steep as you make the batter.

In a large bowl whisk the dry ingredients together: flour, baking powder, baking soda, salt, sugar, cinnamon, and ginger. Then stir in the carrots. Be sure the carrots are fully incorporated. It will look like a lot of carrots, but they will mix in.

Next, in a medium bowl whisk the wet ingredients together: cooled melted butter, eggs, milk, and vanilla.

Finally, mix everything together by adding the wet ingredients to the dry. Stir until almost incorporated and then add the bourbon steeped raisins and any left over liquid. Stir until everything is wet through.

Spoon the batter into the prepared muffin pan. The cups will be nearly full to the top. Then bake for 25-30 minutes or until a toothpick inserted into the middle of a cake comes out clean. Allow the cakes to cool for 5 minutes in the pan and then gently run a knife around the outside of each of them. Remove the cakes to a rack and allow them to cool completely.

While the cakes are cooling, make the salted caramel sauce. Put the sugar, Fleur De Sel, and 1/4C water into a heavy-bottom sauce pan. Place over medium low heat. Allow the sugar and salt to dissolve. This will take 7-10 minutes. You can stir this with a wooden spoon, if necessary.

After the sugar and salt have dissolved, increase the tempurature to medium high. Allow the syrup to cook until caramelized. This will take 7-10 minutes. Do not stir the syrup at all, this will cause it to seize up. Also, do not leave the stove while this happens. Your syrup can go from caramel to burnt in less than 30 seconds!

After the syrup has browned, turn the heat off and add the cream in a slow stream. Be careful as the sauce will bubble-up and spatter. This is supposed to happen. After the bubbling has subsided, return the pan to low and stir the sauce with a wooden spoon until the cream is completely incorporated and the sauce is smooth, approx. 2 minutes. Put the sauce in a bowl and allow to cool for 2 hours.

When you are ready to enjoy, top the carrot cake with 1T salted caramel sauce and a sprinkling of Fleur De Sel. Now that's fancy and delicious!