Black Bean Soup

Posted by: Maggie

A couple years ago for Christmas, my mom made me a recipe box as one of my gifts.  It included this simple and delicious black bean soup recipe that has become a staple in my kitchen.  Typically I'm not crazy about eating leftovers, but since soup is one of those rare foods that tastes better the second day, I'm sure I'll be getting a few lunches out of it this week.

I also mixed up some homemade cornbread and baked it while I was making the soup.  I mentioned last month that I'd baked a failure of a cornbread recipe, and needed to find a good one to make up for it.  I found an awesome recipe that I will be sharing tomorrow...get excited, it's that good.

Here's what you'll need for the soup:

2 T canola oil
1 medium onion, chopped
1 T cumin
1/4 t red pepper flakes
4 cloves garlic, minced
3 (16 oz) cans black beans, undrained
1 can (14.5 oz) reduced sodium chicken broth
16 oz jar hot salsa 
2 T lime juice

Heat canola oil over medium heat in a large sauce pan. Cook onion until tender. Add in spices, and saute until fragrant. Add in garlic and saute for one additional minutes. Remove from heat.

In a blender or food processor, puree two cans of the beans, with liquid.  Stir into saucepan.  Stir in remaining beans, salsa, broth, and lime juice.  Heat mixture to a boil over medium to medium high heat, stirring frequently.  Reduce heat to low, and simmer 30 minutes.  Adjust seasonings to taste if desired.

Printer-friendly

Classic Hummus

Posted by: Maggie

Little known fact: the very person who posted this hot mess, and this yummyness, and this reason to go to the gym for eleventy billion hours straight, used to be a vegetarian.  I'm not going to tell the story of how and why I became a vegetarian, because although I have the utmost respect for people who can maintain that lifestyle, I would never wish a bacon-free fate upon anyone.  And, if I tell you the reasons that led me to my several year long, self-imposed hiatus from meat, you may become a vegetarian yourself.  They're that compelling.  Trust me.

Anyway, I may no longer eat sad cheese sandwiches for lunch, or claim that tofu hot dogs are as tasty as the real thing, but one food item has stuck with me since I first tried it as a difficult 16-year old vegetarian back in 2000.  Hummus.  I actually remember my mom bringing home what can only be described as a hummus and pita "snack pack", and falling in love with the delicious garlicky substance.  She was probably just trying to find a way for me to get protein from a food other than cheese, but she ended up introducing me to one of my favorite foods on the planet.

Up until last night, I never made hummus on my own.  But now that I've realized how simple it is (and paid $8 for a jar of tahini I'm determined to use up) I'll surely be making it again.  I see a red pepper, or an eggplant version on the horizon.

Now, onto the recipe.  Serve this with baby carrots, pita bread, or pita chips.  Or just dip your fist into the bowl and lick it off.

Here's what you'll need to yield approximately 2 cups:

3 T lemon juice
1/4 c water (plus more to thin out hummus to desired consistency)
6 T tahini, stirred well
2 T extra virgin olive oil
1 15 oz can chickpeas, drained and rinsed
1-2 minced garlic cloves (I used the minced, jarred garlic - about 1.5 t)
1/2 t salt
1/4 t cumin
pinch of cayenne pepper
Parsley, for garnish

Combine lemon juice and water in a small bowl.  In a separate small bowl, mix together tahini and oil.

Process chickpeas, garlic, salt, cumin and cayenne in food processor until almost fully ground, about 15 seconds.  Scrape the sides of the food processor bowl, and add lemon/water mixture.  Process for 1 minute.  Scrape the sides of the food processor bowl again, and add tahini/oil mixture.  Process for 15 seconds.  Give it a taste, and add more seasoning if needed, or water to thin to your desired consistency (I added about 3 extra tablespoons of water).  If you added more seasoning or water, continue to process until creamy.  

Transfer to a serving bowl, and refrigerate for at least 30 minutes to let the flavors meld.   

Adapted from Annie's Eats

Spinach and Ricotta Rotini

Posted by: Maggie

This is a pasta dish that I make fairly regularly, but finally got around to photographing and writing up last night.  It's a great weeknight dish since it takes about 30 minutes total from start to finish.

I adapted the recipe from a Weight Watchers cookbook I've had for years.  The recipe says it serves 4, but it really serves 2 if your appetite is more hearty than that of a goldfish.  Don't let the fact that it's a Weight Watchers recipe deter you from trying it - it's quite flavorful, not to mention filling thanks to the fiber packed spinach and whole wheat pasta.  (No they're not paying me to say this, I just really love this pasta!)

Lastly, give the raisins a chance.  I thought they were going to be weird the first time I made this too, but they're very tasty.  According to the cookbook, spinach, ricotta, and raisins are a classic combination in Sicily and southern Italy.  I don't know anything about that, I'm just repeating what the cookbook tells me!

P.S.  Happy birthday to my fabulous sister and co-blogger Annie!!! It's been a delightful 23 years and I'm so proud to call you my sister and friend!

Weren't we cute?!

Now, back to the pasta...here's what you'll need:

2 T golden raisins
2 cups whole wheat rotini
1 (10 oz) box frozen chopped spinach
4 t olive oil
1/2 medium yellow onion, finely chopped
1/4 t salt
1/4 c grated Parmesan cheese
1/4 c part-skim ricotta cheese
1/4 t pepper

In a small bowl, soak the raisins in hot water until soft and plumped, about 10 minutes.  Drain and discard water.

Cook the rotini according to package directions.  Drain and place in serving bowl.

Meanwhile, cook the spinach according to package directions (I did this in the microwave).  After it has completed cooking, drain and squeeze out the excess liquid.

In a medium nonstick skillet, heat the oil over medium heat.  Saute the onion until softened, about 2 minutes.  Reduce the heat and stir in the cooked spinach and salt.  Cook until wilted, about 3 minutes.  Add the spinach, raisins, Parmesan, and ricotta to the rotini.

Toss to combine, then sprinkle with the pepper.