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).

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Update

Just found out I am allergic to peanuts, almonds, dairy, eggs, and wheat.

My new recipes will focus on finding a way to live within these restrictions.

Hopefully I can find something delicious within these boundaries.

Will update after I research more.

Vegan Coleslaw

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

INGREDIENTS:

1/3 package coleslaw mix

Image result for coleslaw package

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!

Strawberries and Cream Birthday Cake

This is a white cake layered with custard, strawberries and whipping cream.

FRUIT FILLING:

1.5 c (8 0z) raspberries, strawberries or blueberries
2 tbsp sugar
1 tsp fresh lemon juice

Mix and let sit 1 hour.

WHITE CAKE:

2 c flour
1 tsp salt
1 c sugar
1 c heavy cream
2 tbsp milk
2 tsp baking powder
4 egg whites, room temperature
1 tsp vanilla extract
1/4 tsp almond extract

  1. Preheat oven to 325 F.
  2. Butter 8 in round pans. Add parchment. Butter and flour that too.
  3. Mix dry ingredients.
  4. Mix wet ingredients in kitchenaid, whip till thickens.
  5. Add dry ingredients to wet ingredients.
  6. Divide batter amongst 3 pans.
  7. Bake 20-25 min.
  8. Let cool COMPLETELY.

CUSTARD / PASTRY CREAM FILLING:

2.5 c whole milk
3/4 c sugar
1/4 tsp salt
2 tsp vanilla extract
1/4 c cornstarch
1 tbsp flour
4 egg yolks
1/2 c whole milk
4 tbsp (1/2 stick) butter
1 c heavy cream, whipped to soft peaks

  1. In medium saucepan, mix 2.5 c milk, sugar and salt. BOIL over med heat.
  2. In separate bowl, whisk cornstarch, flour and egg yolks with 1/2 c milk.
  3. TEMPERING: whisk some of the boiling mixture with the egg yolks, then pour back into hot milk and return to heat. Do it little by little so the eggs don’t curdle.
  4. Bring to a boil and boil for 30 sec.
  5. Remove from heat, STRAIN (if it curdled), and stir in butter and vanilla extract.
  6. Rub a piece of butter over the surface of the cream, top with plastic wrap, and fridge till cool.
  7. To complete, fold in whipping cream.

WHIPPING CREAM FROSTING:

2 c whipping cream
1 c confectioner’s sugar
2 tsp vanilla extract
1 tsp almond extract

Mix well.

 

Veggie Burger

Ingredients:

2 cans black beans (I used S&W Organic Black beans, which did not need to be drained and rinsed, but another brand’s beans might need to be drained and rinsed), mashed with a potato masher
1/2 onion, minced
1/2 beet, finely shredded
1/2 stick carrot, finely shredded
2 inches red pepper, finely diced
2 inches green pepper, finely diced
1 tsp garlic (I use the bottled diced kind from Costco)
1/2 can Old El Paso green chilies, mild
1/4 bunch finely chopped parsley
1 tsp cumin (to taste)
1 tsp cholula (to taste)
1/4 tsp white pepper (to taste)
1 tsp salt (to taste)
1 egg
3/4 c breadcrumbs (or as needed to get desired consistency)

Directions:

  1. Place beans in large bowl. Mash until half mashed (or desired consistency).
  2. Add all ingredients except egg and breadcrumbs. Mix well.
  3. Add egg. Mix well.
  4. Add breadcrumbs. Mix until the consistency is such that you can form patties.
  5. Put in refrigerator for 1 hour to let the flavors blend.
  6. Grill on grill, or cook on stove like a pancake – which take around 8 min on each side, or bake, which takes around 10 min on each side at 375F. Makes 4 (ish?) patties.
  7. Enjoy with lettuce, tomato, cucumber, onion, mustard, mayo, ketchup, ranch dressing, whatever you happen to like. 🙂
  8. Leftover uncooked patties can be frozen. I’d separate with wax paper and then cook as per directions in #6 above. No need to defrost before cooking. This makes a quick, easy and filling weeknight meal, particularly if you’ve done the prep work beforehand and frozen a bunch of patties.

Easy Alfredo Sauce

Ingredients:

1 stick butter
3 cloves minced garlic
1 package Philadelphia cream cheese (NOT LOW FAT!! OR ANY OTHER BRAND!!)
2 c whole milk (can replace with 2%, half and half, or cream, but not skim)
6 oz finely shredded Parmesan cheese (NOT KRAFT!!)
salt to taste
pepper to taste
nutmeg to taste

Directions:

  1. NOTE: have pasta ready before making sauce
  2. Heat butter on stove over medium heat.
  3. Add garlic.
  4. Add room temperature cream cheese. Whisk. Get it as smooth as you can.
  5. Add warm milk. Whisk till smooth. DO NOT boil.
  6. Add parmesan. DO NOT bring to boil or it WILL separate. Whisk till smooth.
  7. Take off heat.
  8. Add salt, pepper and nutmeg to taste.
  9. Sauce will get thicker as it cools.
  10. Add sauce to pasta and enjoy!

Banana Pecan Cupcakes

Makes 9
From “Martha Stewart Cupcakes”

Ingredients:

1 c sifted cake flour (not self rising)
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/3 tsp cinnamon
2/3 c mashed very ripe bananas (1 1/3 bananas)
1/4 c buttermilk
1/4 tsp vanilla extract
1/2 stick butter, room temperature
1/2 c packed brown sugar
1 egg, room temperature
1/3 c pecans, toasted, chopped

Directions:

  1. Preheat oven to 350 F.
  2. Put paper liners in muffin tins.
  3. Mix butter and sugar. Add eggs. Add buttermilk, bananas and vanilla.
  4. Add dry ingredients. Fold in pecans.
  5. Fill muffin cups 3/4 full.
  6. Bake 20 min.
  7. Cool. Can be frozen for 2 mo in airtight containers.
  8. Frost. Enjoy!