Thursday, January 9, 2014

Black Bean and Sweet Potato Soup

Black Bean and Sweet Potato Soup

2 cups dried black beans
4 cups water
1 onion, diced
6 cloves garlic, minced
1 sweet potato, diced
2 tsp coriander
1 tsp cumin
1/2 tsp fennel (sub for anise)
3 cups broth
dash of hot sauce
salt and pepper to taste

Cook beans and water in slow cooker for 3 hours.

Pre-heat oven to 425 degrees.

Toss sweet potato in olive oil and roast for 20 minutes.

Saute onion for 10 minutes over medium-low heat.  Add garlic and cook 5 more minutes. 

Combine all the ingredients in slow cooker and cook on low 3-4 hours.

Adapted from this Fine Cooking recipe. 

Wednesday, January 8, 2014

Slow Cooker Coq au Vin

Slow Cooker Coq au Vin

1 cup dried white beans
2 cups water
1/4 lb good-quality bacon
1 onion, diced
6 cloves garlic, minced
1 cup diced baby bella (cremini) mushrooms
3 carrots, diced
2 tbsp tomato paste
1 tbsp red currant jelly
1 tbsp soy sauce
1 tbsp fresh thyme leaves (1 tsp dried)
1 bay leaf
salt and pepper
1 cup broth
1 tbsp arrow root
1 cup red wine
1 1/2 lbs chicken breasts

Put beans and water in slow cooker and cook on high for 3 hours.

In a skillet over medium-low heat, cook bacon for 10 minutes.  Remove from skillet with a slotted spoon and add to slow cooker.  Add onion to skillet and cook for 10 minutes.  Add garlic and cook 5 more.

While the onion is cooking, add the ingredients through salt and pepper to the slow cooker.  Be generous with the salt as the beans are unseasoned.  Mix the arrow root and broth then pour into slow cooker.

Once the onions and garlic are cooked, add them to the slow cooker.  Use the red wine to de-glaze the pan and then pour in to slow cooker.

Bury the chicken breasts in the veggies and then cook on high for 3-4 hours.

Adapted from the All Around the World Cookbook by Sheila Lutkins.  

Texas Pinto Beans

Texas Pinto Beans

2 cups dried pinto beans
4 cups water
1 onion, diced
2-3 cloves garlic
1/3 cup salsa verde
1 tsp cumin
1 cup broth
salt and pepper

Put beans and water in slow cooker for 3 hours on high.  Add in the remaining ingredients and cook another 3 hours on high.  Be generous with the salt and pepper as the beans are very plain.

Serve on quinoa with corn, or mash and spread for quesadillas.

Inspired by this recipe. 

Sunday, November 10, 2013

Pasta e Fagioli Soup

Pasta e Fagioli Soup

2 cup dried white beans
4 cups water
1 lb ground beef
1 onion, diced
3-4 cloves garlic, minced
3 celery stalks, diced
4-5 carrots, diced
28 oz can diced tomatoes
2 cups beef broth
1 can tomato sauce
1 tbsp minced each, fresh rosemary, oregano, thyme, basil
1/4 cup balsamic vinegar
1-2 tsp crushed red pepper flakes
salt and pepper

Put beans and water into slow cooker and cook on high 3 hours.

Brown ground beef with salt, pepper, and fennel.  Add to slow cooker.

Brown onions over med heat.  Add garlic and cook 30 sec.  Add the celery and carrots.  Cook 5 minutes.  Dump veggies into slow cooker.  De-glaze the skillet with broth and pour into slow cooker. 

Add the remaining ingredients to slow cooker and cook on high 3-4 hours.

Serve over cooked pasta.

Based on these two recipes.

Tuesday, October 29, 2013

Moroccan White Beans

Moroccan White Beans

1 cup dry white beans
3 cups water
1 onion, diced
3 cloves garlic, minced
1 14oz can diced tomatoes
1 bullion cube
1 tsp dried parsley
2 tsp paprika
2 tsp cumin
1 tsp ground ginger
1-2 tsp kosher salt
fresh ground black pepper

Place beans and water in slow cooker on high 2-3 hours. 

Brown onions over medium heat.  Add garlic and cook 1-2 minutes more.  Place in slow cooker with remaining ingredients.  Cook on low 4-6 more hours. 

Adapted from this recipe on about.com

Sunday, October 13, 2013

Stewed Lentils and Tomatoes

Stewed Lentils and Tomatoes

2 onions, diced
5 medium carrots, diced
1 tbsp garlic, minced
1 28oz can diced tomatoes
1 cup green lentils
3 cups broth
1 tsp coriander
1/2 tsp turmeric
1/2 tsp mustard powder
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp cardamon
2 tsp fresh thyme leaves
2 tsp kosher salt
1/4 tsp fresh pepper
1 tbsp red wine vinegar

Heat olive oil over medium heat.  Add onions and carrots and cook until onions are browned.

Add remaining ingredients except vinegar.  Reduce heat and simmer for 40 minutes.

Stir in vinegar and serve.

Based on these two recipes. 


Saturday, August 17, 2013

Orzo and Zucchini Salad

Orzo and Zucchini Salad

1 package whole wheat orzo
4 tbsp extra virgin olive oil, divided
3-4 cloves of garlic, minced
2 medium zucchini, thinly sliced
1 pint cherry tomatoes, quartered
2 tsp lemon juice
2 tbsp champagne vinegar
1 package crumbled feta
3 tbsp fresh oregano, minced

Cook the orzo according to package directions.

Heat 2 tbsp olive oil over med heat.  Add the garlic and saute 30 seconds.  Add the zucchini and tomatoes and saute another 5 minutes until the zucchini is tender.  Toss the zucchini mixture and remaining ingredients with the orzo. 

Allow the salad to come to room temperature.

Adapted from these two recipes.