Black Bean Soup Recipe

From: https://therecipecritic.com/20-minute-black-bean-soup/

INGREDIENTS
1 small onion, diced
1/2 tsp minced garlic (Costco sells this in a bottle)
1 (14.5 ounce) can diced tomatoes (I use red gold brand)
2 (15 ounce cans) black beans, (drained and rinsed)
2 cups water
1 (4 ounce can) diced green chilies (I use old el paso, because they are super mild but flavorful)
1 can corn, drained (I use Del Monte)
1/2 teaspoons cumin
1/2 teaspoon chili powder (I use kashmiri chili powder)

Garnish:
1 tablespoon fresh squeezed lime juice
fresh chopped cilantro for serving, if desired

DIRECTIONS:

1. Dump all of the above ingredients (except the garnish) into a pot (I use a cast iron enameled dutch oven) and let boil until flavors meld and taste is as you like it.
2. I let it boil first on medium high for about a half hour, then let it simmer on low heat with the lid slightly off so it would not overflow for another half hour (or basically until I was done cooking and could serve the soup warm).

Entree I served it with: CF Tamale Cakes

Dessert I served it with: Tembleque (which can be made the night before, or at minimum four hours ahead because it has to refrigerate, like jello)[I made mine in a corningware glass pie plate, it worked super well][you can top with cinnamon, or nutmeg, or fresh fruit like raspberries, blueberries or strawberries for serving).

Vegan Coleslaw

Makes 2 big servings of coleslaw or 4 small side dish servings of coleslaw

INGREDIENTS:

1/3 package coleslaw mix

1/2 c just mayo
1 tbsp sugar
1 tbsp raspberry wine vinegar
1 tbsp Real Lemon lemon juice
1/4 tsp black pepper
1/4 tsp salt
1/2 tsp ploughman’s mustard
1/4 tsp celery salt (optional)

DIRECTIONS:

Mix dressing first. (Adjust proportions to your taste as your family prefers)

Add coleslaw mix.

Enjoy!

Candied Purple Cabbage

Note: YOU WILL NEED TWO HOURS TO LET THIS SIMMER ON THE STOVE!! It’s so worth it, but make sure you have that kind of time. This recipe does not require constant attention or mixing, so it’s good to have on the stove while doing something else.

Adapted from: http://allrecipes.com/recipe/40533/red-cabbage/

INGREDIENTS:

1/2 head red/purple cabbage, finely chopped or shredded
1 small apple, peeled and diced
1/2 c brown sugar
1 tsp balsamic vinaigrette
one handful of finely chopped onion (optional)
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1 tbsp butter
1/4 c water

DIRECTIONS:

1. Put everything into a medium sized pot. Bring to boil over medium high heat on stove, uncovered. Mix well.
2. Once boiled, decrease stove heat to low and put lid on pot. Let cook, stirring from time to time, for around two hours.
3. It is done when the water is gone, and the taste is like candied yum.
4. Enjoy!

Note: I found the final result tasted a LOT like gulkand. If I had added cardamom it would have been uncanny.

Note: No one in my house could believe this was cabbage. It was awesome and went fast.

This recipe’s a keeper. Makes a perfect side dish. It’s excellent for a pot luck because it looks unusual and impressive, everyone loves it, it doesn’t cost a lot, and although it takes two hours to make, it’s not a high maintenance two hours.

 

Nepali Black Eyed Peas Curry

Adapted from: http://www.geniuskitchen.com/recipe/black-eyed-pea-masala-116878

Note: Serving size for lentils. It is common knowledge in India that each person cannot eat more than one fistful of DRIED lentils. So for four adults, you put four fistfuls in the pressure cooker (or cook on the stove or however you do it). This measurement is called a ‘muthi’, a handful. ‘Char’ refers to the number four. Adjust to your own family’s needs. Just think of the ingredients in a ‘proportion’ sense rather than a ‘measurement’ sense. [Caution — this does not apply to those canned lentils they sell!!]

Note: Salt measurement depends on the salt you use. I use morton’s iodized. Sea salt, you will need less. Kosher salt, more.

Serves 4 Adults

Ingredients:

For Pressure Cooker Dubba [box]:

4 fistfuls of dried black eyed peas (char muthi)
1 garlic clove, halved
1 small tomato, quartered
1/2 tsp salt (to taste)

MISE EN PLACE:

1/4 in jalapeno (just chop off a piece of the tail)
2 garlic cloves, minced (or 1 tsp)
1/2 onion, diced
1 in ginger, minced (or 1 tsp)
2 whole black pepper (or 1/4 tsp black pepper powder)
1 in cinnamon stick (or 1/4 tsp cinnamon powder)
3 cloves (or 1/4 tsp clove powder)
1 tsp turmeric powder
1/2 tsp cumin powder
1 small tomato, diced
1/2 c yogurt (to taste)
handful of chopped cilantro (optional)

DIRECTIONS:

1. In pressure cooker, put the black eyed peas, handful of diced onions, clove garlic, halved, and quartered tomato. Cover with water.
2. Cook on medium heat for 30 min.  DO NOT DRAIN.
3. I use a large heavy bottomed wok to cook in. Add oil. Let warm over medium heat.
4. Add jalapeno, garlic, onion and ginger. Mix well until cooked, around 2-3 min.
5. Add cumin powder, turmeric, and tomatoes. Mix well until cooked, around 2-3 min.
6. Add black eyed peas blend. Add salt. Let cook, 5-10 min.
7. Take off stove. Add yogurt. Alternatively, can serve yogurt on the side with the meal.
8. Top with cilantro.
9. Enjoy with rice.

Note: You can omit the yogurt if you’re not into it. It tastes great without it as well.

Verdict: Recipe’s a keeper. This is mildly different from typical Indian cuisine, but still familiar. Best, it is not oily or spicy, and is in fact very very healthy.

Andhra Spinach

From Saveur and Madhur Jaffrey

SERVES 2-4

Ingredients

1⁄4 cup oil
1 tsp. cumin seeds
1⁄4 tsp. fenugreek seeds (methi)
12 fresh or frozen curry leaves (limdo)
9 cloves garlic, 3 halved lengthwise, 6 minced
1 yellow onion, minced
1 tsp. ground coriander
1 tsp. red chile powder, such as cayenne
1⁄2 tsp. ground turmeric
1 (2″) piece ginger, peeled and grated
Kosher salt, to taste
3 lb. baby spinach

Instructions

1. Heat oil in a 12″ nonstick skillet over medium-high.
2. Cook cumin seeds until they pop, 1–2 minutes.
3. Add fenugreek seeds, curry leaves, and halved garlic; cook until fragrant, about 1 minute.
4. Add onion; cook until golden, 10–12 minutes.
5. Add minced garlic, the coriander, chile powder, turmeric, ginger, and salt; cook until garlic is golden, 2–3 minutes.
6. Stir in spinach; cook until wilted and slightly dry, 6–8 minutes.

NOTE: This was terrific. Even the spinach haters in my family loved it. Five stars!!

Salsa Roja

This is a boiled salsa. It is super easy and so yum. I bottled mine after boiling to enjoy at a later date.

Ingredients
6 pounds roma (plum) tomatoes
1/4 pound roma (plum) tomatoes, chopped
2 tablespoons garlic powder
1/4 cup lemon juice
1 1/2 tablespoons salt
1 tablespoon ground cayenne pepper

1 1/2 teaspoons ground cumin
1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
1/2 pound jalapeno peppers, chopped [optional]
1/3 bunch fresh cilantro, chopped

Directions
Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.

Plum Jam

Adapted from: Kraft Surejell

INGREDIENTS:

6 cups prepared fruit (buy about 4 lb. fully ripe plums)
1/2 cup water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
6 cups sugar

DIRECTIONS:

1. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
2. Pit plums. Do not peel. Finely chop or grind fruit; place in saucepan. Add water. Bring to boil. Reduce heat; cover and simmer 5 min. Measure exactly 6 cups prepared fruit into 6- or 8-qt. saucepot.
3. Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
4. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Quick Pickled Sweet Peppers

Ingredients:

2 c sliced sweet peppers (1 bag of those peppers they sell at Costco)(you can slice lengthwise or in circles)
1/2 c apple cider vinegar
1 c water
2 tbsp sugar
1 tbsp salt
4 garlic cloves, minced (or 2 tsp Diallo bottled minced garlic which they sell at Costco)

Directions:

1. Place peppers in a jar.
2. In saucepan over medium high heat, mix vinegar, water, sugar and salt. Let boil.
3. Remove from heat. Add garlic.
4. Pour over peppers in jar. Top off with more water if necessary.
5. Cover jar, refrigerate for at least 1 hour before serving.
6. This will keep in the fridge for about a week.

H/T Simply Whisked

This tastes AMAZING on pizza, sandwiches, by themselves.

Lemon Pepper Paneer

Ingredients:

Paneer
Olive oil
Lemon Pepper
1 small onion (chopped into 1 in pieces)(optional)
1/2 small red pepper (chopped into 1 in pieces)(optional)

Directions:

1. Cut paneer into 3/4 in cubes.
2. Put into mixing bowl.
3. Drizzle with olive oil (about 1/3 c).
4. Sprinkle with lemon pepper (about 1/3 of the bottle).
5. Mix well.
6. Optional: Add onion and red pepper to bowl. Mix well.
7. Let sit for four hours to overnight to let the flavors soak in.
8. Preheat oven to 350F.
9. Spread cubes out onto nonstick cookie sheet.
10. Bake 10 min.
11. Take out of oven and mix.
12. Bake 10 min.
13. Take out of oven and mix.
14. Paneer should be nicely browned and crisp. If not bake another 3-5 min.
15. Take out of oven, put into serving bowl lined with paper towels.
16. Enjoy!

 

ABP Corn and Green Chili Bisque

Okay, the “original” copycat recipe is on the bottom of this post. This is similar to the soup at Au Bon Pain.

I am adding a recipe that is more mild, which is more to my family’s taste. If you like the spiciness of the original, scroll down 🙂

Ingredients:

1 tbsp butter
1 tbsp olive oil
1/4 green pepper, minced (abt 1/4 c)
1/4 red pepper, minced (abt 1/4 c)
1/4 onion, minced (abt 1/4 c)
1 tsp minced garlic (I use the bottled version from Costco)
1 6 oz can tomato paste (I use the red and yellow Italian brand canned version)
1 7 oz can Herdez salsa verde
4 c water
1 tbsp sugar
1/2 tsp cumin
2 ears of corn, boiled, cut from cob
1 tsp heavy cream powder (or more, to taste)
juice of 1/8 lime

Directions:

1. Add butter and olive oil to large pot over medium heat. Let warm.
2. Add green pepper, red pepper, onion. Sautee.
3. Add onion. Sautee.
4. Add tomato paste and salsa verde. Add 4 c water. Add sugar and cumin. Let come to boil.
5. Add corn. Let boil, then simmer over medium low heat.
6. Remove from heat.
7. Add a squeeze of fresh lime or lemon juice. Add heavy cream powder.
8. Mix well and enjoy! 🙂

Note: This recipe is AWESOME! 🙂 Everyone loved it, will make it again.

 

 

 

Corn and Green Chili Bisque (original copycat recipe)

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 jalapeno, minced
• 2 Anaheim peppers, minced (or 1 4-oz. can green chilies)
• 1/2 red bell pepper, minced
• 1/4 large onion, diced
• 2 cloves garlic, minced
• 1 6-oz. can tomato paste
• 2 tomatillos, diced (or 1 28-oz. can tomatillos)
• 2 Roma tomatoes, diced (or 1 14.5-oz. can diced tomatoes)
• 1 tablespoon sugar
• 8 cups (10 ears) of corn (or frozen)
• 1 tsp. cumin
• 1 tsp. smoked paprika
• 2 tsp. kosher salt
• 1 tsp. black pepper
• 32-oz. vegetable stock
• 1/4 cup cilantro leaves, chopped
• 8 oz. cream
• juice of 1 lime

In a large soup pot, melt the butter and olive oil together over medium heat. Sauté the peppers and onions, about 3 minutes. Stir in the garlic and tomato paste. Add the tomatillos, tomatoes and sugar and sauté for about 3 minutes.

Add 6 cups of corn into the pot along with spices. Sauté for 2 minutes. Add the vegetable stock and cilantro. Reduce heat to medium-low and simmer for 30 minutes.

After the flavors have married, puree with an immersion blender.

Stir in the cream. Stir in the lime juice. Add the remaining 2 cups of corn. Heat for about 5 minutes.

To serve, ladle the soup into a bowl and garnish with tortilla strips or a crushed tortilla chip and a cilantro leaf.