Corn Cakes

http://www.jasonrobertscott.com/

With the holidays upon us, so quickly as usual, easy and fast meals are the ticket!  Here you can use easy ingredients that you most likely have in your pantry and fridge to whip up these cakes.  This whole meal is surprising decadent, and filling.  Serve with a small mixed greens salad with fresh cilantro and lime vinaigrette to really round it all out.

Serves 4

adapted from Eating Well

Ingredients:

1 cup instant brown rice

6 scallions, trimmed and sliced

2 teaspoons minced garlic

1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme leaves, crushed

1 cup frozen corn

1 cup whole-wheat breadcrumbs

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 large eggs

4 teaspoons extra-virgin olive oil, divided

1 15-ounce can black beans, rinsed

1 cup tomato salsa, mild, medium or hot

Method:

1.Cook rice with the amount of water called for in the package directions, adding scallions, garlic and thyme to the water. Remove from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for about 5 minutes to cool slightly.

2.Whisk eggs in a large bowl until frothy. Add the rice mixture and mash with a potato masher until the mixture holds together (it will be fairly soft), about 1 minute. Shape the mixture into 8 patties.

3.Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Carefully transfer 4 patties to the pan with a spatula and cook until browned and crispy, about 3 minutes per side. Transfer to a plate; cover to keep warm. Wipe out the pan with a paper towel, add the remaining 2 teaspoons oil and repeat with the remaining 4 patties.

4.Meanwhile, combine beans and salsa in a small saucepan and cook over medium-high heat, stirring occasionally, until hot, about 5 minutes. To serve, divide the beans among 4 plates and top with 2 patties each.

Orange-Pistachio Wild Rice Salad

As hinted before in our last quinoa post we made a favorite recipe of ours with our large amount of excess oranges we had on hand... for some reason?   Anyhow, this combination of nutty delicious wild rice and crunchy pistachios, with fresh basil and oranges, is truly unique and so so satisfying it is hard to call it a salad, yet here it is.  This is so easy to make for a busy work week, just cook the rice while you are watching a movie on the weekend, or while you enjoy dinner tonight in anticipation of a 'salad' tomorrow.  If you do cook it after work, it will take 1 hour for the rice to cook and 1 hour ( minimum) for it to cool.  If you want to, you can serve it warm ( heck we have!), I found that the oil in the dressing doesn't work as well in that application however- so drizzle a bit on top before eating and then add some in the next day when it all as cooled off.  This keeps very well for 5-6 days, and is super portable for lunches ( no micro action needed!), and it is filling enough to be called dinner- you can't lose with this salad!!  What is your go-to salad dish?  Do you make your own salad dressings?  Let us know!

Orange-Pistachio Wild Rice Salad

adapted from Ellie Kreiger So Easy
 
6 servings
 
Ingredients


2/3 cup brown rice
2/3 cup wild rice
3 cups low-sodium chicken broth
2 oranges, peel and pith removed, segmented and sliced (about 2/3 cup)
10 large basil leaves, sliced into ribbons (about 1/3 cup)
1/4 cup minced red onion
1/4 cup chopped pistachios, lightly toasted
1 teaspoon finely grated orange zest

For the dressing:
1/3 cup red wine vinegar
1/4 cup olive oil
1 tablespoon orange juice
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon salt

Method:
Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and rice is fully cooked, about 45 to 55 minutes. Remove from heat and cool completely, or overnight.

When rice is cool, add orange slices, basil, red onion, pistachios and orange zest; mix to incorporate.

For the dressing:

Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate.

Pour over rice mixture and toss to incorporate.

44 clove garlic soup

Fall has arrived, and with it some busy schedules and some terrible allergies!  So, apologies for not blogging more this month.  Hopefully this unique recipe perks you up, fights off any colds, and allows you to forgive us our slacking ways...?  I read about this recipe earlier over the summer and had it tucked away for a rainy, cold autumn day such as this, to pull it out and give it a try.  We LOVE garlic, and go through more then 4 full heads a month ( that's a slow one...) so after reading the reviews on this, I just had to find out for myself if it really was yummy- I mean, how can you go wrong with roasted garlic and Parmesan and cream?  There are 2 things I wish we'd known that the directions did not include- so that's where this helpful blog comes in to the rescue!  First, when you buy your garlic, use LARGE heads that have large cloves ( you'll need between 2-3 heads of garlic).  More importantly you need to use those larger cloves for the roasted garlic portion.  We used the whole head including those tiny cloves and they got too golden and gave our soup a slight ( but not terrible) sharp flavor.  Second, this soup really only serves four and it is a thin broth consistency after blending.  The Parmesan and lemon are integral components as they add a really bright and complementary flavor to the garlicy goodness in your bowl.  Now, as for the taste- it was really really garlicy fantastic!  You can certainly taste the roasted garlic flavors up front and then you get that sweeter garlic flavor and Parmesan to finish.  We mopped this up with fresh French bread hot out of the oven.  If we make this again, I'd roast the garlic for 35 minutes, then add some diced veggies like parsnips, carrots or corn and white beans or diced potatoes to really bulk up the soup and thicken the broth ( after it's blended) and top with fresh parsley. 

44-Clove Garlic Soup with Parmesan Cheese

Adapted from Bon Appetit, February 1999

Serves 4


26 garlic cloves (unpeeled, large cloves)

1-2 tablespoons olive oil

2 tablespoons unsalted butter

2 1/4 cups sliced onions ( about 1.5 regular size onions)

1 1/2 teaspoons chopped fresh thyme ( we used dried)

18 garlic cloves, peeled

3 1/2 cups chicken stock or canned low-salt chicken or vegetable broth

1/2 cup half and half

1/2 cup finely grated Parmesan cheese (about 2 ounces)

4 lemon wedges



Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 35-45 minutes ( check them!). Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Do ahead: Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.


*** A recent camping trip to New Glarus was an inspiration for an exciting new post, stay tuned for yummy fall HEALTHY apple recipes... 

Slow Roasted Balsamic Tomatoes and Leeks

Jamie Oliver.  ( period) He is such a cool guy!  We have 2 of his cookbooks and often find ourselves overwhelmed with the simplicity of ingredients in recipes that bring this incredible complexity of flavor.  He cooks like we wish we could all the time, from his freshest garden at home, lots of herbs and lots of real food.  This recipe was so simple, but unique, and intriguing- the photos alone are just so pretty... we made served this as a warm tomato salad with french baguette slices for dinner and it is heavenly.  Something about roasted vegetables, of course they are warm, but the flavors all meld and become this rich fresh mixture that explodes flavors in your mouth.  The next day we sliced some of the leftover tomato into chicken paninis and also had some warmed and sliced with soft boiled eggs and toast for breakfast.  Give this one a try and you won't be disappointed!  Now, we couldn't find baby leeks, so we used the smallest we could find and used just 6, sliced and rinsed VERY well.  You'll want to slice them and put them in a big bowl, fill it with cold water and plunge the leeks a few times to loosen up the sand, then let sit for a few minutes before skimming the leeks out with a slotted spoon to a towel to dry.  The sand sinks to the bottom and you will be glad you took the time to rinse them after you see what's left over!  Also, we used dried bay leaves because we already had them, and they worked just as well.  We fit 8 plum tomatoes into a 8 x 8 glass dish, since we don't have a large enough dutch oven, if you go our route use less balsamic ( 1/2 cup)

Slow Roasted Tomatoes and Leeks

( adapted from Jamie Oliver's recipe)

Ingredients:

• 8 plum tomatoes

• 4 cloves of garlic, peeled and finely sliced

• 1 handful of fresh basil, leaves picked and torn up

• 8 fresh bay leaves

• 6 leeks, trimmed, sliced in 1/2" rounds and washed

• sea salt and freshly ground black pepper

• 4oz cheap balsamic vinegar

• 2 tablespoons extra virgin olive oil

 

Method:

 

325°F

Score the tops of the tomatoes with a cross. Take an 8" x 8" dish that the tomatoes will fit snugly into, and sprinkle the garlic and basil all over the bottom of it. Stand the tomatoes next to each other in the pan, on top of the garlic and basil, then push the bay leaves well into the scores in the tomatoes and season well. Lay the leeks on a board and sprinkle generously with salt and pepper. Using a rolling pin, press down on top of the leeks to really squeeze the seasoning into them. This will also loosen their texture. Weave the leeks in and around the tomatoes. Pour over the balsamic vinegar, drizzle over the olive oil, and bake in the preheated oven for an hour. Before serving, remove the bay leaves.

Warm Corn + Green Bean and Quinoa Salad

The idea that a recipe is not only sustaining our bodies, but also nourishes it and is so good for you makes us happy here at Urban Kitchen.  So when we find one with ingredients we know we love, have on hand and help us use local in season produce- well we just had to make it.  This recipe was altered a bit of course as usual to suit what we have in our pantry and to bulk it up as a warm salad dinner to fill up on.  Quinoa has been a long time favorite of ours + we always keep it stocked for quick and easy meals ( cooks in 15 minutes!)- you can use red or black varieties to punch up the color contrast of this dish.  We had the most GLORIOUS corn ever from Bob's corn in Coloma Wisconsin from our trip- the call it " honey dipped corn" it is naturally super sweet and amazing.  Green beans are plentiful right now, and even though it's a pain to trim a pound of green beans- they really make this salad crunch, you can do it while the quinoa cooks!  So please make this and feel amazing while you eat it, after you eat it and when you eat it as lunch the next day!  

Warm Corn + Green Bean and Quinoa Salad

adapted from Sprouted Kitchen

Dressing
1/4 Cup Extra Virgin Olive Oil
3 Tbsp. Light vinegar, like white balsamic or Champagne
2 tsp. Honey
1 Clove Garlic
1/4 cup Basil Leaves
Pinch of Salt + Pepper

1 Cup Quinoa 

4 ears of corn, hulled, boiled and chopped from cob
1 lb. Green Beans, ends trimmed
3 Scallions/Green Onions
1/2 Cup Macadamias, toasted and skins removed, roughly chopped
1. In a blender or food processor, whirl all of the dressing ingredients together. Taste for salt and pepper and set aside in the fridge.
2. Bring 2 Cups water to a boil and add the quinoa, turn the heat down to a simmer, cover and cook for about 15 minutes or until all the liquid is absorbed. Transfer to a large mixing bowl.
3. Meanwhile boil your corn and in another pot steam the green beans until just barely softened. Drain well. Add the drained green beans and chopped corn to the quinoa. Thinly slice the scallions and add them, and half of the chopped macadamias to the bowl and toss with the dressing. Finish the salad with a few grinds of fresh black pepper and the rest of the macadamias. Serve warm or chill in the fridge. The leftovers hold up great.

Fennel, Beet and Goat Cheese Salad

Fennel, Beets and Arugula are all in season springtime vegetables.  We made this salad along with some pan seared chicken breasts on a bed of wilted dandelion greens ( also in season)- obviously we are highlighting the salad because it was the star of our meal- dandelion greens, not so much ( very bitter, we welcome any suggestions to try them again, until that happens we won't be getting them... ).  Back to our Fennel, Roasted Beet and Goat Cheese Salad; we tossed it in a homemade dressing that had finely chopped chives and shallots, which balanced well with the variety of bold flavored veggies- fennel holds it's crunchy bite and sweet anise flavor offset by the peppery arugula, and back to the sweet roasted beets with tangy goat cheese to top it all off...  A mouthful of flavors, this is no boring salad!

2 medium beets (red or gold), washed, tops removed, and cut in half
1/8 cup extra-virgin olive oil
1/4 teaspoon Salt
1/4 teaspoon freshly ground black pepper
2 tablespoons white or red wine vinegar
1 tablespoon finely minced chives
1 diced shallot
1-2  fennel bulbs, top trimmed
6 cups baby arugula
2 oz goat cheese, optional



Directions
1. Preheat oven to 350°F.
2. Place beets in a small baking dish. Add 11/2 teaspoons of the olive oil and sprinkle with salt and pepper; toss to coat. Cover and bake for 45 minutes or until beets are tender. Let beets cool, peel off skin, and cut into bite-size wedges.
3. Whisk together remaining olive oil, vinegar, chives, and shallots. Season with salt and pepper. Add 11/2 tablespoons of dressing to beets and toss to coat.
4. Cut fennel bulb in half and remove core. Using a mandoline or sharp knife, thinly slice fennel and transfer to a large bowl. Add arugula and gently toss to mix. Add remaining dressing and toss again. Season with salt and pepper.
5. Heap a mound of fennel-arugula salad in center of each plate. Scatter beets around fennel mixture and goat cheese and serve.

Roasted Carrot and Avocado Salad with Orange and Lemon Dressing

This salad is incredible, we found this in our new cookbook " Jamie at Home". It does take some time to cook the carrots, but it is Oh So worth it. Each ingredient adds something special to this dish, the carrots are amazingly flavorful, the roast citrus dressing is perfection, the peppery crisp salad leaves and crunchy ciabatta bread "croutons" with a creamy dollop of plain yogurt... you have to try it to believe it's awesomeness. We made this a dinner meal so it was 2 very large, and satisfying, servings; but you can make it into however many you want. It will not keep as leftovers, so make sure to plan accordingly ( i.e. divide in half for less):

Ingredients:

1 pound medium mixed colored carrots, with their leafy tops


Sea salt

2 teaspoons cumin

1/2 teaspoon red pepper flakes

Freshly ground black pepper

2 cloves garlic, peeled and minced

1 teaspoon thyme

Extra-virgin olive oil

Red or white wine vinegar

1 orange, halved

1 lemon, halved

2 large ripe avocados

4 (1/2-inch thick) slices ciabatta bread

2 handfuls mixed salad leaves and arugula, washed and spun dry

1 bunches watercress

2/3 cup plain nonfat yogurt

4 tablespoons sunflower seeds, toasted



Directions

Preheat the oven to 350 degrees F.

Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan, covered with foil and spray with pam. While the carrots are cooking smash up the cumin, chilles, salt, pepper, garlic and thyme until you have a kind of paste. Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then rub on the carrots in the pan while they are hot, coating them well. Add the orange and lemon halves, cut side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.

While the carrots are roasting, halve and peel the avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados; then toast or broil your ciabatta slices.  While they toast up, carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl through a mesh strainer ( to catch the seeds) and add the same amount of extra-virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning.
Tear the toasted bread into little pieces ( like croutons) and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of yogurt, sprinkle over your toasted seeds.

Pasta Presto

Busy weeknights call for imaginative meals.  We found ourselves without a plan for dinner one night, and with a fridge/ pantry full of random ingredients begging to be used asap.  So, we made a pasta with yummy remains of fresh herbs and extra salad fixings ( goat cheese, yellow peppers, cherry and sun dried tomatoes), plus some leftover broth and wine.  It happened to be a very fresh, deeply flavorful, and very nutritious pasta entree that we just had to share with you!

Ingredients:

½ pound whole wheat bow tie pasta, cooked and drained, reserve ½ cup water

1 tablespoon extra virgin olive oil

1 small yellow onion, diced

2 cloves garlic

¼ cup diced yellow pepper

½ cup parsley, chopped

½ cup basil, chopped

1 cup cherry tomatoes, halved

¼ cup sun dried tomatoes, chopped

14.5 ounce can Cannellini Beans ( white beans), low sodium and rinsed

¼ cup white wine

1 cup water

½ cup vegetable broth, reduced sodium

8 oz reduced sodium tomato sauce

2 ounces goat cheese

2 ounces Parmesan cheese, grated

Salt and pepper to taste

Heat oil in a large pan with high sides, over medium high heat. Add in onion, cook for 3 minutes. Add in yellow peppers and garlic, cook one minute more. Stir in white wine and cook till completely reduced, about 3 minutes. Then toss in the parsley, basil, tomatoes, beans, water, broth and tomato sauce. Stir to combine well and bring to a boil, reduce heat to medium and cook for about 5-7 minutes. Remove from heat, stir in goat cheese and taste test. Add salt and pepper to taste. Toss in pasta stir to combine, if the sauce is too thick- add in some reserved pasta water until your desired consistency.  To serve, plate a portion and top with grated Parmesan.

Beet and Basil salad with Goat Cheese and Walnuts

Happy Valentine's Day!

In case you didn't know, beets are SO so good, fabulously cheap, and they are FULL of fiber and nutrients to keep you full and healthy.  They also are a vibrant hue of red that is perfect for a romantic Valentine's Day dinner salad!  Goat cheese is so smooth and creamy.... in this dish it creates a perfect balance between the crunchy walnuts and sweet fresh basil and sumptuous beets.  Topped with a drizzle of olive oil and some fresh cracked pepper, and you will see what we mean!

Serves 2-4 depending on serving size desired

Ingredients:

2 medium beets

2 ounces goat cheese, crumbled

1/2 cup basil, sliced in strips

1/4 cup walnuts, chopped

1/2- 1 tablespoon Extra Virgin Olive Oil

fresh cracked pepper and salt to taste

You'll need a pot with a steamer basket insert and lid, fill the pot with 2 inches of water ( we use a metal colander that happens to fit perfectly within our stock pot)  Place the beets in the basket and cover with the lid, bring to a boil, then simmer with lid on for 35-40 minutes until beets are poke tender.  Allow them to cool a bit, then using a paper towel rub the skin off the beets, it should easily peel off.  Trim the top and bottom stem parts away.  Slice the beets in to 1/4" thick round and place in an ice bath to cool completely. 

Pat the beet rounds dry, then plate desired amount.  Top the beets with some goat cheese crumbles, then some basil, sprinkle with walnuts, and drizzle olive oil on top.  Fresh cracked pepper and salt if desired! 

Tortellini, Tomato and Spinach Soup

Most weekends, you'll find us on a Sunday morning perusing recipes and creating a grocery list over coffee and breakfast.... ooo glorious weekends!  We had made a trip Saturday to our favorite Italian grocer on Taylor Street- Conti Di Savoia, for a quick Italian sub for lunch ( aka, the best sandwich EVER no joke).  While were there, we decided to pick up some fresh cheese and porcini tortellinis to have on hand to make a quick dinner.  Well, Sunday we added the ingredients to the following recipe to our grocery list and were happily surprised at how wonderful and satisfying tortellini can be in a soup- who knew?  Normally you'd be prone to tossing a jar of red sauce on them and calling it a night, but this recipe is oh so much better.  You can actually taste the fresh tortelli flavor and a nice bite of fresh veggies plus a kick from teh crushed red pepper flakes, all balanced with a bit of fresh parmesan cheese... this is what you need:

Ingredients:

1 teaspoon olive oil

1 medium onion, diced

2 clove garlic, sliced

1 carrot, peeled and sliced

2 stalks celery, trimmed and chopped

1 teaspoon dried Thyme

1 teaspoon dried Oregano

1/2 teaspoon Red Pepper Flakes

6 cups low sodium chicken or vegetable broth

1 (14-ounce) can low sodium diced tomatoes, with juices

1lb fresh tortellini, cheese or spinach or mushroom

4 ounces fresh baby spinach, sliced in ribbons

Coarse grained salt and cracked black pepper

1/4 cup freshly grated Parmesan, very loosely packed

 

  In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add the carrot, celery, thyme, oregano, and red pepper flakes, stir well for a couple minutes.  Add broth and tomatoes, turn heat up to high, and bring to a boil. Cook for 15 minutes.  Next, add the tortellini and spinach, cook 6 minutes more. Taste, adjusting seasonings with salt and pepper.  Garnish each serving with a sprinkling of Parmesan.

Soba Noodle Salad

This noodle salad is fast, delicious, and can be served to 4 for a dinner portion, or 6-8 smaller salad portions.  This stores really well and can be brought as lunch for up to 3 days!

8 ounces whole-wheat soba noodles

4 ounces Firm Tofu, diced

1 large shallot, thinly sliced

1 1/2 cups shredded carrot, 2 carrots

1 red pepper, julienne

1/3 cup shredded fresh basil leaves

1/3 cup shredded fresh mint leaves

2 tablespoon chopped fresh cilantro leaves

Dressing:

1/3 cup rice vinegar

1 tablespoon canola oil

1/2 teaspoon sesame oil

1 clove garlic, finely minced

1/2 teaspoon chili flakes
1 teaspoon lime zest

juice of 1 lime

1 teaspoon fish sauce

   1 teaspoon low-sodium soy sauce

 

Boil noodles according to package directions. Strain and rinse with cold water.

 

In a large bowl, combine noodles, tofu, shallot, carrot, pepper, basil, mint, and cilantro.

 

Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.

Fig and Ginger Chocolate Truffles

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


FOUND- Great recipe, for healthy/ good for you chocolate truffles. Thanks "So Easy" by Ellie Kreiger. Using a filling of sweet nutritious figs, candied ginger, honey and cinnamon; these truffles are chocked full of anti-aging, cancer fighting, antioxidants and did we say... they taste pretty great too... a nice zing from the ginger balanced with the sweetness of honey and figs topped with a hint of warm cinnamon and coated in decadent dark chocolaty goodness, these whip up fast and will go fast too!




Ingredients for about 20- 1" diameter truffles:

2 cups dried black mission figs, or other dried figs (about 8 ounces)
1/4 cup crystallized ginger (about 2 ounces)
1/2 teaspoon ground cinnamon
1 tablespoon honey
1/2 cup dark chocolate chips (60 to 70 percent cocoa solids)

Remove the stems from the figs and discard. Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.
Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet or plate lined with waxed paper.
Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl. Place the chocolate in the bowl and stir until it is melted. Remove the saucepan from the heat.

Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and chill in the refrigerator until set, about 15 minutes. Serve at room temperature.

Portobello Mushroom and Hot Pepper Chili

  
This yummy and completely vegetarian chili is perfect for staying warm and healthy in 2011.  Just combine the following ingredients in a crock pot and heat on low for a few hours  and serve with your favorite chili fixin's!

1- 28oz can of crushed tomatoes

1- 14.5oz can of Pinto Beans (rinsed)

1- 14.5oz can of Black Beans (rinsed)

1- 14.5oz can of corn (rinsed)

2- bell peppers (we used a red and an orange)  (finely diced)



1- Banana Pepper (finely diced)

1- Habanero Pepper (finely diced)

1- Poblano Pepper (finely diced)

3- large portobello mushrooms roughly chopped

Salt to taste (about 1 tsp.)

Cracked black Pepper ( about 1/2 tsp.)

Cumin, Corriander, Chili powder (1 tsp. each)

14 ounces water

Avocado and Mango Salad

Avocado-Mango Salad Ingredients 
4 large Bibb or Boston lettuce leaves

1 medium avocado, pitted, peeled and sliced 1/4-inch thick

1 medium mango, pitted, peeled and sliced 1/4-inch thick

1/4 red onion, very thinly sliced into rounds

4 lime wedges

1/4 tsp salt

Pinch of freshly ground black pepper

Directions 
Place a lettuce leaf on each serving plate. Arrange 4-5 slices each of avocado and mango, alternating them in a row, into each lettuce cup. Top each with a  few onion rounds, and then squeeze lime wedge over each salad. Season with salt and pepper and serve.

Roasted Tomato and Black Bean Soup with Avocado Cream

Roasted Tomato and Black Bean Soup Ingredients

7 medium tomatoes, quartered

1 large onion, cut into large pieces

3 cloves garlic, peeled

2 tbsp Cilantro and Roasted Onion Olive Oil or regular olive oil

1 tsp salt

1/2 tsp freshly ground black pepper

5 cups low-sodium chicken or vegetable broth

2 (15.5-oz) cans black beans (preferably low sodium), drained and rinsed

1 1/2 tsp ground cumin

1 tsp chili powder

1/4 tsp hot sauce

1/4 cup reduced-fat sour cream
1/2 ripe avocado, mashed

1/4 cup chopped cilantro

Directions 
Preheat the oven to 375 deg F. Toss the tomatoes, onion and garlic with the oil, salt and pepper in a large bowl, then transfer to baking sheet. Roast until the garlic cloves have softened, the edges of the onions are browned, and the tomatoes have collapsed, 35-40 minutes, stirring once after the first 20 minutes.


Transfer the roasted vegetable mixture to a 4-quart saucepan. Add the borth, beans, cumin, chili powder and the remaining 1/2 teaspoon of salt and 1/4 tsp of pepper. Bring to a boil, reduce the heat, and simmer for 10 minutes. Remove from the heat and blend until smooth with an immersion blender or in batches in a regular blender. Stir in the hot sauce.  Mix the avocado and sour cream in a small bowl. Divide soup among 4 bowls and garnish with a dollop of avocado cream and a sprinkle of cilantro.

Southwestern Stuffed Acorn Squash

Many apologies for the lack of recipes we've posted this October! It's been a hectic time with birthdays, freelance work, busy weekends and more. We've been cooking a lot, and enjoying the plentiful fall produce, just not sharing... we are back, no more excuses, with a fabulous fall recipe that uses pantry items and leftovers! This dish is rich in flavors, the contrast of spicy and savory fillings within the sweet acorn squash with gooey mozzarella cheese topping it off is very satifying, and packs a healthy dose of vitamins! Use any leftover fillings the next day wrapped in tortillas.



Serves 2 ( with plenty of leftovers for filling another squash or use as taco fillings the next day)

INGREDIENTS:
1 acorn squash ( about 1 pound)
1 teaspoon Olive Oil
Cooking Spray
1 cup cooked brown rice ( use any leftover rice if it's on hand- plain, with seasonings and veggies- whatever!)
1/2 medium red onion, chopped
1 roasted red pepper, chopped
1 clove garlic, chopped
1 tablespoon chilil powder
1 teaspoon ground cumin
1 medium tomato, chopped
1 15-oz can black beans, lower sodium, rinsed and drained
5 dashes hot red pepper sauce, to taste
Salt and Pepper, to taste
2 ounces shredded Mozzarella cheese

To Prepare:
1. Preheat oven to 375 degrees. Lightly coat a baking sheet with cooking spray.
2. Cut squash in half vertically ( from top where stem is to the bottom). Scoop out and discard the seeds. Rub the interior with a light coating of olive oil, salt and pepper, then place cut-side down on prepared baking sheet. Bake until tender about 35-40 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray or olive oil; heat over medium heat. Add onion, garlic and red pepper; cook, stirring often, until softened, 3-4 minutes. Stir in the chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, rice, and hot sauce; cook until heated through, about 4 minutes, stir often so it doesn't burn. Taste test for seasoning adjustments, add any salt or pepper and then set aside
4. When squash are tender, reduce oven to 325 degrees. Fill the squash halves with the rice/ bean mixture ( about 1 cup in each half). Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 5-8 minutes.
5. Enjoy this hearty, healthy, very filling meal and let us know what you think!

Pickled Veggies

If you've ever been to Nuevo Leon you've tasted those pickled carrots and possibly the hotter jalapenos with them! We've always wanted to try to make our own, so we asked Alejandro how it's done, and it is very, very easy.... the best vegetables to use are:

Whole Jalapenos
Sliced Carrot
Chopped Green Beans
Sliced Onions
Garlic, whole
Cauliflower... broccoli... chopped.... whatever you have on hand

To make it:

In a large sauce pan toss in any or all of the above ingredients, then cover with a 50/50 mix of vinegar (plain, white wine, rice wine whatever you've got) and water. Bring to a boil, and cook for 10 minutes. When it cools store it on your kitchen table in a sealed vessel and use it to add some flavor to your morning eggs.... on your sandwich for lunch or with dinner!

Tomato and Artichoke Orzo

We came across a great article on the web with some ideas for using the top super foods, Artichokes are one of them; this is some info from that article- followed by a recipe they shared and we adapted in to a meal!

"A study in the British Journal of Nutrition showed that artichokes had the highest antioxidant capacity of 40 vegetables and herbs tested. "Like broccoli, cabbage, and cauliflower, artichokes are rich in flavonoids, which help slow the growth of breast and other types of cancer cells in lab studies," says Dong Moon Shin, M.D., a professor and Frances Kelly Blomeyer chair in cancer research at the Emory Winship Cancer Institute in Atlanta. "

Ingredients:

4 fresh artichokes

2 celery stalks, chopped

1/2 white onion, chopped

1 teaspoon dried oregano

1 tablespoon extra virgin olive oil

1 cup red wine

28-ounce can of chopped tomatoes

4 cloves minced garlic

fresh grated parmesan cheese

2 cups cooked orzo pasta

salt and pepper to taste

Boil 4 artichokes for 30 minutes; drain. In the same pot, brown 2 chopped celery stalks, 1 chopped onion, and 1 teaspoon dried oregano in 1 tablespoon olive oil. Add 1 cup red wine, a 28-ounce can of chopped tomatoes, and 4 cloves minced garlic. Place artichokes in tomato mixture; spoon mixture over then. Cover and simmer for about 35 minutes or until artichokes are tender. Serve over a bed of orzo pasta topped with grated cheese. Enjoy knowing that you are eating SUPER food!

Easy Homemade Monday night Pasta

Jason is the king of sauces, he also has a hard time following a recipe! This sauce is a classic Jason masterpiece with a few surprises like zucchini and baby bella mushrooms.

Ingredients:

2 cloves garlic, chopped

1/2 small red onion, chopped

1 tablespoon olive oil

1 cup baby bella mushrooms, chopped

2 teaspoons unsalted butter

1/2 cup thin sliced zucchini (ours was from Jamie and Chris' garden- thanks!!)

1/2 cup red wine

2 cans diced tomatoes, low sodium, drained

1/2 cup tomato sauce

1/2 cup chopped fresh basil

1/2 teaspoon fresh oregano, chopped

1 bay leaf

salt and pepper to taste

unsalted butter as needed

freshly grated parmesan cheese

1 box of your favorite past- cooked and drained

Directions:

In a small pan, sautee the mushrooms and butter over medium high heat for about 3-4 minutes. Add salt and pepper to taste, set aside.

In a large dutch oven pan with lid, heat olive oil over medium flame. Add the onion and cook till transparent, not brown. Add in the garlic, stir to combine until fragrant- 1 minute. Slowly add the red wine, turning the flame high, and reduce by half. Add in the zucchini, mushrooms, tomatoes, sauce, 1/2 the basil, all the oregano, the bay leaf and a little bit of cheese. Reduce heat to medium and let the sauce simmer for 10 minutes. Taste test for salt and pepper, more garlic or more cheese... if you find the sauce is too acidic add in a pat of butter to smooth it out. Cook for 5 more minutes, then remove the bay leaf. Divide the sauce in half, blend 1/2 with an immersion blender, then stir it all back together. Serve over the pasta with fresh grated cheese and the basil divided evenly- serves 4