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11/20/2023

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10/22/2023

Easy Black Bean Soup

---------------------------INGREDIENTS---------------------------
Soup
2 tablespoons cooking oil
1 medium white onion , diced
1 medium red bell pepper , diced
5 cloves garlic , minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
4 cups vegetable broth
3 (15 ounce) can black beans
1 (15 ounce) can fire roasted diced tomatoes
1 (7 ounce) can diced green chiles
1 to 2 tablespoons Mexican hot sauce optional, to your liking
1/2 teaspoon salt
2 tablespoons lime juice juice of 2 limes
For Serving
3 cups tortilla strips or tortilla chips
2 medium avocados , diced
1 cup crumbled cotija cheese
1/2 cup freshly chopped cilantro
1 cup Mexican crema

---------------------------INSTRUCTIONS-------------------------
1 - Heat cooking oil in a large pot over medium-high heat. Add in onion and bell pepper and sauté 5 minutes. Add in garlic, chili powder, cumin, and paprika, and toast for 60 seconds.
2 - Pour in vegetable broth, black beans, diced tomatoes, and green chiles. Return soup to a simmer and let simmer 5 minutes.
3 - Using an immersion blender, blend the soup briefly to smooth the soup a bit. Do it to your liking. You can also use a blender, I recommend blending only half the soup so that you still retain textures.
4 - Turn off the heat and stir in hot sauce and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, crema and cilantro.

-------------------------------Nutrition-------------------------------
Calories: 415kcal | Carbohydrates: 34g | Protein: 9g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 43mg | Sodium: 1504mg | Potassium: 580mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2123IU | Vitamin C: 44mg | Calcium: 248mg | Iron: 2mg

10/22/2023

Grilled Pineapple 3 Ways

---------------------------INGREDIENTS---------------------------
1 pineapple peeled, cored, cut into 8 spears
Candy coating:
1/2 cup brown sugar
1 teaspoon cinnamon
Spicy Candy Coating:
1/2 cup brown sugar
1 to 2 teaspoons cayenne pepper

---------------------------INSTRUCTIONS-------------------------
1 - Preheat an outdoor grill or grill pan to medium heat. Coat grill grates with cooking spray.
2 - Peel and core pineapple. Slice into 8 spears.
3 - Make your preferred coating by mixing the coating ingredients together in a small bowl.
4 - Roll each spear in preferred coating and then grill for about 3 minutes per side.
5 - Serve right away as is or with a scoop of ice cream!

-------------------------------Nutrition-------------------------------
Calories: 162kcal | Carbohydrates: 42g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 166mg | Fiber: 2g | Sugar: 38g | Vitamin A: 170IU | Vitamin C: 54mg | Calcium: 40mg | Iron: 1mg

10/22/2023

30 Minute Chicken Tortilla Soup

---------------------------INGREDIENTS---------------------------
Soup
2 tablespoons olive oil
1 medium white onion , diced
1 medium red bell pepper , diced
5 cloves garlic , minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
4 cups chicken broth
3 boneless skinless chicken breasts
15 ounce can tomato sauce (passata)
15 ounce can fire roasted diced tomatoes
15 ounce can black beans
7 ounce can diced green chiles
1 1/2 cups frozen corn (or use canned)
1/2 teaspoon salt
1/2 cup freshly chopped cilantro
1/4 cup lime juice
For Serving
3 cups tortilla strips or tortilla chips
2 medium avocados , diced
1 cup shredded Monterey jack cheese
1/4 cup sour cream

---------------------------INSTRUCTIONS-------------------------
1 - Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.
2 - Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.
3 - Remove cooked chicken from soup, shred with a fork, and return to the pot.
4 - Pour in tomato sauce, diced tomatoes, black beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.
5 - Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream.

-------------------------------Nutrition-------------------------------
Calories: 516kcal | Carbohydrates: 45g | Protein: 26g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 1743mg | Potassium: 1369mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1685IU | Vitamin C: 68.3mg | Calcium: 245mg | Iron: 4.5mg

10/20/2023

Walnut Cake
---------Ingredients---------
100 g sugar
150 g flour
100 g softened butter
200 g walnuts
3 eggs
3 tablespoons honey
1/2 packet of baking powder
---------Preparation---------
Preheat the oven to 240°C (465°F). Then, mix the sugar with the softened butter. Add the honey, flour, baking powder, and eggs, and mix well.
Add the roughly chopped 200 g of walnuts and mix.
Pour the resulting mixture into a greased and floured cake pan.
Bake in the oven for 5 minutes at 240°C (465°F), then reduce the temperature to 180°C (355°F) and continue baking for another 40 minutes.
Allow it to cool before removing from the pan.

10/19/2023

10/15/2023

---------------ingredients----------------
1 pound lean ground beef
½ cup onion diced
6 cups beef broth
14 ounces diced tomatoes
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
½ teaspoon oregano
½ teaspoon dried basil
1 ½ cups elbow macaroni uncooked
1 ½ cups frozen mixed vegetables
----------------instructions------------------
1-In a large soup pot brown beef and onion until no pink remains. Drain any fat.
2-Add broth, tomatoes, tomato paste, Worcestershire sauce, and seasonings. Bring to a boil. Simmer 5 minutes.
3-Stir in macaroni noodles and vegetables, simmer an additional 8 minutes or until macaroni is tender. Season with salt & pepper to taste.
4-Serve with shredded cheese if desired.
----------------Notes------------------
If adding fresh vegetables add before the pasta so they have time to soften.
If you are not going to be eating this all at one sitting, cook the pasta separately and add it to each bowl. If the macaroni is left in the soup overnight, it will soak up the broth and become mushy.
Change the flavor of this soup with seasonings and toppings. Try taco seasoning, with avocados, sliced jalapenos, and a dollop of sour cream on top for a taco soup.
For a meatless option, swap out the ground beef for black beans, pinto beans, or black eyed peas.
For best results when freezing, leave the pasta out and add when reheating.

10/10/2023

Shrimp Cakes

INGREDIENTS
1 pound raw shrimp peeled and deveined

3/4 cup panko breadcrumbs
1/4 cup finely diced red bell pepper
3 tablespoons sliced chives plus more for garnish
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 teaspoon lemon zest
4 tablespoons olive oil
Optional: sour cream and lemon wedges for serving
INSTRUCTIONS
Place the shrimp in the bowl of a food processor. Pulse until coarsely chopped - do not grind into a paste.
Transfer the shrimp to a large bowl and add the panko breadcrumbs, red bell pepper, chives, salt, pepper, eggs, and lemon zest. Stir gently to combine.
Form the shrimp mixture into 6 patties.
Heat the olive oil in a large pan over medium high heat. Add the shrimp patties in a single layer and cook for 4-5 minutes on each side or until golden brown.

Serve immediately, topped with additional chives and sour cream if desired. Garnish with lemon wedges if desired.

10/09/2023

Aloo Gobi
Spiced potatoes and cauliflower, with a beautiful golden hue from turmeric. This simple dish is very popular in northern India.

Ingredients:

2 red onions
3 garlic cloves
30g ginger
2 tomatoes
600g cauliflower
300g waxy potatoes
1 tbsp ghee or clarified butter
1 tsp cumin
1 tsp black mustard seeds (see Note)
1 tsp coarse brown sugar
2 tsp sesame seeds
1 tsp ground coriander
1 tsp turmeric
0.5 tsp chili powder
0.75 tsp salt
1.5 dl water
Instructions:

Peel and finely chop the onions and garlic. Peel and finely grate the ginger. Dice the tomatoes. Cut the cauliflower into small florets. Peel the potatoes and cut them into quarters.
Heat the ghee in a Dutch oven. Toast the cumin and black mustard seeds for about 2 minutes. Add onions, garlic, ginger, and sugar, and sauté for about 5 minutes. Add the tomatoes and quickly stir-fry.
Add the cauliflower and potatoes, and sauté for about 5 minutes, stirring. Add sesame seeds, ground coriander, turmeric, chili powder, and salt, and sauté for about 2 minutes, stirring. Pour in the water, cover, and simmer for about 20 minutes.