Black Bean and Tomato Soup

I am so mad at myself. I really wanted to post a new soup recipe every day this week, and I've been seriously distracted/busy. Besides working full time, I've been trying to get Isabelle started on potty training and have been looking for a house to buy...which has been discouraging. I guess "open-floor plan" doesn't mean the same to everyone...or they are sneaky and use those words to lure me in. All I want is this house, on 10 acres, located within 15 minutes of my parents, AND the money to pay for it =)

I feel I am being quite reasonable...Charles doesn't agree. Apparently he feels we should be all responsible and not beg, borrow and steal for this lovely, million dollar home...I guess foreclosure isn't at all appealing to him =)

In reality though, we have only been house hunting for a couple weeks so I know there is something out there...I just wish it weren't so time-consuming. At least on these cold nights as I'm huddled by the fireplace, looking through houses online, I can have this amazing soup to enjoy....

Ingredients:

adapted from "Skinny Bitch: Ultimate Everyday Cookbook"

2T grapeseed oil (or EVOO)
1/2 large onion, diced
1-2 garlic cloves, minced
1 red bell pepper, diced
2 (15oz) can of black beans, drained and rinsed
2 (150z) cans of fire roasted diced tomatoes (do not drain)
1/2 c corn (fresh, frozen or canned)
3 c vegetable broth
1 c water
1t chili powder
1 t cumin
1 t dried oregeno
2 t Worcestershire sauce
salt and pepper to taste


Method:

• Saute the onions in the oil until translucent
• Add the garlic and red bell pepper and saute another 1-2 minutes
• Add the chili powder and the cumin and stir to combine
• Add the black beans, tomatoes, corn, water, Worcestershire sauce, and oregano
• Simmer 15 minutes
• Transfer half of the soup to a blender or food processor (hint: the more of the soup mixture you blend the thicker the soup will be)
• CAUTION: You must wait until the soup has cooled before you blend it, or the pressure from the steam will build up, you will burn your hand, and your kitchen will be a mess from an exploding blender...trust me.
• Blend half of the soup mixture until creamy and return to pot.
• Stir and simmer another 5-10 minutes
• Top with cilantro, cheese, green onions or a dollop of sour cream, serve and enjoy!

Spinach, Pasta and Navy Bean Soup

So I have a couple issues with homemade soups...and my blog.

First, my camera is horrible. I never get nice clear picture. I think I know what I need to ask for Christmas next year.

Second, by the time I finish making the soup and it's ready it looks so good, that we end up sitting down to dinner, and I always forget to take a picture of the finished product!

Almost all of my homemade soup recipes start out with sauteing onions. My mom bought me this Dutch Oven for Christmas, and I love it. I'm not sure if it's just wishful thinking or not, but the soup I make in here tastes so much better than when I make it in a normal pot. A Dutch Oven helps to evenly distribute the heat and cook the vegetables equally.

I used to hate onions. I refused to touch them, and if I had to I would wear bags on my hands. I even swore I would never marry anyone that liked onions so that I never had to buy them! That all changed though when I got pregnant, and now I love the extra flavor sauteed onions add to food. I still hate raw onions though!

My mom bought me this Berry Colander for Christmas too. It was only $5 at Macy's and is the perfect size for rinsing a can of beans (or for draining Isabelle's favorite meal- Mac n Cheese)

It looks even better after it simmers for 30 minutes...

I forgot to take a picture of the finished product the first time, so I had to make it again...oh well! =)

Ingredients:

adapted from "Skinny Bitch: Ultimate Everyday Cookbook"

2T grapeseed oil

1 small onion, diced

1-2 garlic cloves, minced

1 can of diced tomatoes, drained

1 large Russet potato, peeled and diced

2 cups baby spinach

1 can navy beans, drained and rinsed

1 (32 oz) carton of vegetable broth

2 cups water

1t dried thyme

1 cup cooked pasta

Method:

• Saute the onion in the oil for a few minutes, until onions become translucent
• Add the potatoes and garlic and saute 2-3 minutes
• Add the tomatoes and spinach and saute 1-2 minutes
• Add the beans, broth, water, and thyme, stir to combine
• Reduce to medium heat and simmer for 30 minutes
• Serve over cooked pasta

Stuffed Mushroom Caps

Here is a quick, easy, beautiful, and delicious recipe that should definitely go on your meal plan for this week! There are no measurements because I never measure and you should use more or less of whatever ingredient you prefer.


Ingredients:
Large Portabella mushroom caps
Diced Red peppers
Baby Spinach
Fresh Basil
Minced Garlic
Diced Onion
Feta Cheese

Method:

1. Preheat over to 425 degrees
2. In a small skillet heat some grapeseed oil (or extra virgin) and sautee the onions, garlic, peppers, spinach, and basil for 3-5 minutes
3. Place mushroom caps upside down on a baking sheet and fill with sauteed mixture
4. Sprinkle feta cheese on top and bake for 12-15 minutes

Serve with a slice of homemade bread, and you have the perfect lunch! Feel free to mix in any vegetables you like (zucchini, tomatoes, squash, ect)

Roasted Veggies with Quinoa

Makes 2 servings

Ingredients:
1 golden beet
1 large parsnip (or 2 small)
1 turnip
1 potato
2 cups curly leaved Kale, washed, hard-spine removed, and chopped/torn
2 garlic cloves, minced
1 T grape seed oil (or EVOO)
1 cup tri-colored quinoa
2 cups water
salt and pepper to taste


Method:

Place the water and quinoa in a small saucepan and bring to a boil. Reduce heat to low, simmer, covered for 15-20 min. Fluff with a fork, let sit another 5 minutes.

Using a vegetable peeler, peel the beet, parsnip, turnip and potato. Dice root vegetables, toss with oil and minced garlic. Bake at 400 degrees for 10 min. Place kale on top of the root vegetables and bake another 5-10 minutes until kale is slightly crispy/brown on edges. Salt and pepper to taste

Recipes from the Past Week

So I was terrible this week. I barely cooked at all, and most of the meals I did cook weren't from my carefully planned meal plan for the week. 

There were a couple reasons for this tragedy:

My brothers are home and eat a lot...all the time, so my delicious, healthy, organic meals are greatly under-appreciated when they are here. At 6'3" quantity over quality prevails.

By the time I got off work every day at 5pm I was exhausted and just wanted to go to bed.

Charles started his new job, and it's taking a little bit getting used to him getting home 2 hours earlier than normal...meaning dinner is an hour early.

I'm still in "vacation" mode from having so much time off the past couple weeks. 

I was just lazy this past week.

Anyways, here are some recipes and links that go with the Meal Plan I posted last week:

Smoothies

Since I'm off soda for the year, this is the perfect drink- Cold Passion Fruit Tea

Roasted Veggies with Quinoa

This is so easy to make and you can use any veggies you want. I love Kale prepared this way. When the edges are crispy it literally melts in your mouth. I could eat Kale like this every day. I love kale and quinoa because both supply me with iron, that most people get from eating meat. (I make Isabelle eat a lot of spinach for this reason too because she doesn't eat meat either.)

I made these too but forgot to take a picture of the Baked Oatmeal Squares I made. They were a huge success. Charles ate almost all of them...even after I told him that they contained tofu.

I think I need some time away from the house to recharge. Living with your parents for 6 months, and your brothers for the past month can be draining...my brothers head back to college tomorrow though, and my mom gave me money to get a hotel room so next weekend Charles and I are are headed to a hotel all weekend. Sleeping in as late as possible Saturday and Sunday mornings and then sipping coffee in bed for another hour while flipping through a magazine are on the top of my list!

Twenty Twelve: New Year's Resolutions

Tonight I looked at my husband and said "It's so weird to think we have a toddler." Time flies by so quickly. In high school the thought of days or weeks seemed too long for my impatient personality...now I find myself cringing at how short months or years sound to me.

The beginning of a new year makes most reflect on the shortness of life and reminds me of this short poem:

"We've only one life

 It will soon be past

Only what's done

for Christ will last"

Last year my New Year's Resolution was to have no resolutions. I did a great job at that last year! This year, however, I decided to make a couple to challenge myself.

Resolution 1: Read through a devotional book every month

Resolution 2: Eat a strict vegetarian diet this year. No meat. Not even my precious, delicious sushi.

Resolution 3: This one was inspired by my husband (and the bathroom scale), and is our "couple's resolution": NO soda til 2013! I'm already going through withdrawal....

Resolution 4: Get everyone I can to refer to this year as "Twenty-twelve" instead of "Two Thousand twelve" =)