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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Cheesecake Factory Tamale cakes

Original Recipe here: http://www.geniuskitchen.com/recipe/sweet-corn-tamale-cakes-the-cheesecake-factory-by-todd-wilbur-207220

Ingredients:

Herdez Salsa Verde

Whole Foods Pico de Gallo

Southwestern Sauce:

1/2 c just mayo
1 tsp white vinegar
1 tsp water
1/2 tsp chili powder
1/4 tsp paprika
1 pinch onion powder
1 dash salt
1 dash garlic powder

Tamale Cakes:

1.5 c frozen sweet corn
1/2 c earth balance butter (vegan) OR corn oil
1/2 c masa harina
2 tbsp gluten free all purpose flour OR gram flour (besan)
3 tbsp sugar
1 dash salt

Garnish:

1/2 avocado, chopped
2 tbsp fresh cilantro, chopped

Directions:

Cook the tamale cakes on the stove like you would pancakes.

 

Paleo Bread

INGREDIENTS:

100 g pumpkin seeds
100 g sunflower seeds
100 g almonds
100 g walnuts
100 g flax seeds
100 g sesame seeds
5 eggs
1/2 c olive oil
2 tsp salt.

DIRECTIONS:

  1. Mix everything in large bowl. Don’t bother chopping the nuts or anything.
  2. Cover bottom of bread pan with parchment paper.
  3. Pour bread mix into bread pan.
  4. Bake at 320 F for about 1 hour.
  5. Enjoy!

Baking with Coconut Flour

Tips:

1) Use 1:1 ratio of coconut flour to liquid. Coconut flour is very absorbent.

2) Do NOT replace ALL the flour in a recipe with coconut flour – replace only one fourth the amount of flour in a recipe with an equal amount of coconut flour. Eg: If a recipe calls for 1 c all purpose flour, you can instead use: 3/4 c all purpose flour + 1/4 c coconut flour + 1/4 c ADDITIONAL LIQUID.

Verdict:

This stuff is EXPENSIVE. Because of that, there are NO good recipes available for it. Except for dieters and people too ill to eat flour (people with celiac’s disease and allergies). Because they’re the best source for dessert recipes.

Scottish Macaroon Bars (Made with Potato)

This recipe is: Gluten Free, Vegetarian, and Vegan

Scottish Macaroon Bars

INGREDIENTS

4 oz potato, preferably Idaho© Russet (you need a dry potato)
1 lb (16 oz) powdered sugar (more or less as needed)
dark or milk chocolate for dipping (use good quality chocolate, no Hersheys)
finely shredded coconut for coating
Boil the unpeeled potato until ready.

DIRECTIONS

Drain, peel and mash the potato and allow to cool completely.

Begin adding some powdered sugar, about half a cup at a time.

Don’t fret if the mixture becomes gooey, because it will.

Just keep adding the sugar and mixing well, and soon it will have a fondant texture.

Add enough sugar so that it comes together and is very stiff.

If you’d like to make a pink version (I made half the batch pink for Valentine’s Day) just add a drop of red food coloring.

Prepare a cookie sheet (which will fit into your freezer) with waxed paper or a Silpat.

At this point, you can roll the macaroon mixture into small balls and flatten them, or for the traditional style, shape it into a rectangle on the sheet and then place in the freezer for about 4 hours or longer.

Prepare the coconut, by placing it on a cookie sheet in a preheated 300 ºF oven for 5 minutes.

Stir the coconut and continue to monitor closely as it will turn brown very quickly.

Remove from the oven when it’s a nice brown color;
cool and mix with an equal amount of untoasted coconut.

Place in a plate which will be a good size for dipping the macaroons.

If you made a rectangle shape of macaroons, cut them into your preferred size and shape.

Keep in the freezer until ready to dip.

When you are ready to finish the macaroons, melt the chocolate.

Dip each piece into the chocolate, and immediately coat with the combination of shredded coconut.
Place on a tray to set.

Once the chocolate has hardened, there is no need to freeze or refrigerate the macaroons.

Keep in a cool, dry place, preferably in a tin, and consume within 7 to 10 days
(the last part shouldn’t be a problem)!

Recipe here: http://christinascucina.com/2014/02/scottish-macaroon-bars-and-idaho-potato.html

Coconut Pineapple Sweet Potato Meringue Pudding

Coconut Pineapple Sweet Potato Meringue Pudding
Coconut Pineapple Sweet Potato Meringue Pudding

I don’t know what a pudding is. It’s a British term for cake, I believe. Or a casserole. YMMV.

I used about three quarters of a 9 inch unbaked pie shell for this. Buttered a casserole dish (a small one, by pyrex) and pressed in my pie crust. Voila. I try to make smaller servings because I cannot, by myself, finish a 9 inch pie. And I shouldn’t, or my next stop will be Walmart to buy a six pack of moo moos, because pants no longer fit me.

NOTE: If you don’t use a pie crust, this recipe is 100% gluten free.

Sweet Potato Filling

Ingredients:

1 c mashed sweet potato (bake and mash 1-2 sweet potatos)
1/2 can coconut milk
1/2 can pineapple in juice, crushed
1 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
1/4 tsp clove
1 tsp vanilla extract
1/2 tsp salt
1/4 c walnuts or pecans, chopped and toasted
2 tbsp maple syrup
2 egg yolks
1/4 c dried cranberries (or raisins, or cherries, or sultanas, whatever you like)

Blend the sweet potato mix, put in casserole dish. Or maybe on an unbaked pie shell. I used a pie shell. You don’t really have to, if you don’t want to.

Bake 60 min at 350 degrees. Cover with aluminum foil if it looks like the crust is getting too brown (this is about at the 45 min mark).

Let cool. (This takes about 2-3 hours to cool)

NOTE: The filling does not SOLIDIFY like jello. It stays liquidy. Test that it is cooked, not that it is solid. FYI. This is what makes it a pudding/casserole, not a pie.

Meringue:

2 egg whites
pinch salt
2 tbsp sugar
1/4 tsp cream of tartar

Blend meringue mixture on high speed for 5 minutes until glossy and stiff peaks form.

Putting it all together:

Top cooled pie with meringue mixture. Broil for 45 seconds. Serve. (Meringue is NOT cooked!! JUST browned!!)(Pregnant women and people with depressed immune systems, beware!)

Enjoy!

PRO TIP:

I hate saving half a can of this and half a can of that. What a waste. So, make a pina colada (virgin or not) with the other half of the coconut cream and pineapple. How? Blend the two together with ice, add sugar (about 1/4 c), and rum (to taste..). Enjoy!

LEFTOVER MERINGUE:

200 F for 2 hours. Keep oven closed and let meringue dry overnight.

Meringue Drops
Meringue Drops