Lucky Black Eyed Peas

We usually make the same recipe for black eyed peas every New Years Day. None of us especially enjoy it, but it was tradition, so we continued to make them annually. This year, the Early Show on CBS had a segment featuring "lucky foods" to cook on New Years Day that included this recipe. Its the  best version of Hoppin' John we've ever made. It's lucky, too, since (so far) 2011 has been a great year.

Tip: Be sure not to cook the black eyed peas too long--they'll get mushy and soggy and make the dish more like baby food than a lucky meal to kick off the new year!

Ingredients:
1 tablespoon EVOO
1 medium onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
2 15-ounce cans black-eyed peas, rinsed and drained
1/4 cup vegetable broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 green onions, thinly sliced
1/4 cup flat-leaf parsley, minced
Cooked rice
Hot sauce (we used Frank's brand)

Get Cookin'
1. Heat EVOO in a large saucepan over medium heat. Add onion, red bell pepper, and garlic. Sauté until onions are translucent, about 5 minutes.

2. Stir in black-eyed peas, broth, salt, and pepper. Reduce heat to low; cook 10 more minutes. Stir in green onions and parsley.

3. Serve on top of cooked rice and add hot sauce.

Spaghetti & Chickpeas

My dad loves chickpeas. Really. He eats them on salads, by themselves and even sauteed with green beans. They're one of his favorite foods. So naturally, any recipe that features chickpeas gets an automatic turn at the dinner table. This one was no exception. I never would have considered mixing spaghetti and chickpeas together, but Smitten Kitchen did, and we loved it. I liked the idea of the chickpeas adding some extra protein to a pasta dinner without adding the extra calories of meatballs.


Ingredients:
15 ounces canned chickpeas, rinsed and drained or about 2 cups, freshly cooked chickpeas
1/2 cup chicken stock
5 tablespoons extra-virgin olive oil
1/2 cup pancetta, diced (a little shy of 2 ounces)
1 medium onion, thinly sliced
4 cloves garlic, thinly sliced
Pinch chile flakes
1 14-ounce can tomatoes, chopped
10 to 15 basil leaves
Salt to taste
1 pound spaghetti
Freshly grated Parmesan cheese to taste

Get Cookin'

Set 1/3 cup of chickpeas aside. In a blender or food processor, combine remaining chickpeas with chicken stock and pulse a few times until chickpeas are chopped.

Place a large pot over medium heat and add EVOO and diced pancetta. Sauté for 3 to 4 minutes until lightly browned. Add onions, garlic, and chile flakes; cook until onions and garlic are translucent, about 5 to 8 minutes.

Add chickpea mixture, tomatoes, and basil, and simmer for 20 minutes. Season to taste with salt. While sauce is cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente. Reserve one cup of pasta water and drain the rest.

Toss pasta with chickpea sauce, reserved chickpeas and half of the reserved pasta water until evenly coated and heated through, about one minute. If sauce still feels too thick add reserved pasta water as needed. Season again, as needed, and serve with grated Parmesan to pass.

Spanish White Beans with Spinach

I read a depressing statistic a few days ago: The average American adult gains 10 pounds between Halloween and New Years. Eek. That's a whole jean size. Yuck!

So, I'll be focusing on giving you some healthy alternatives over the next month to help keep us all fitting into our jeans! Today: Spanish white beans with spinach, originally from Gourmet (November 2009 issue).

Ingredients

1 large onion, coarsely chopped

1/2 cup oil-packed sun-dried tomatoes, drained and chopped

6 tablespoons extra-virgin olive oil, divided

4 garlic cloves, minced

1/2 teaspoon sweet smoked paprika 

2 (19-ounces cans) cannellini beans, rinsed and drained

1 cup water

2 (10-ounces) bags spinach, tough stems removed

Get Cookin'

The original recipe wasn't made for a slow cooker, but I converted it into one to fit into my week. If you don't want to use a crockpot, just sautee the recipe in a pan on the stove--quick and easy, too.

Throw everything into the crockpot for 4-5 hours on low (you're really just letting the onions cook down and allowing the flavors to come together). About an hour before you're ready to eat, add the spinach to the slow cooker.

Salsa Chicken & Black Bean Soup

This is a favorite around my dorm! It's easy, cheap and pretty healthy. Thanks to 365 Days of Crockpotting for this recipe! 

Ingredients:

--1 pound chicken (can still be frozen)
--1 cans black beans (drained and rinsed)
--4 cups chicken broth
--1 cup sliced mushrooms ( I used canned ones)
--1 cup frozen corn
--1 jar prepared salsa (16 oz)
--1 1/2 tsp cumin
--1/2 cup sour cream (to stir in at the end)
-- avocado slices, cilantro (all optional)

Get cookin'

Throw everything except the sour cream, avocado and cilantro into the crockpot and cook on low for 8 hours. If you'd like to thicken the broth use an immersible blender to blend a bit of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditional blender. Stir the mixture back into the crockpot.

Stir in the 1/2 cup of sour cream before serving, and garnish with cilantro and avocado slices.

Barley and Black Bean Salad

I'm in recovery mode from a wonderful birthday weekend! My two close friends, Kristen and Sarah, from my days at Starbucks took me out on Friday night for drinks and dinner--we started at Oreganos, a fun, vintage themed Italian restaurant. They've got locations across Arizona--make sure to save room for their famous pazookies: warm cookie dough with ice cream on top. They've also got some spectacular drinks, too.

On my actual birthday, my parents and Jesse took me to RA Sushi! I loved it. I think I was the only one that did, though. We all had fun, but I don't think any of them will want to go there for their birthday dinners!

On Sunday the rest of our family came over for cake and ice cream. Actually, we made a kalua chocolate trifle. It was to die for. I'll post the recipe later this week.

For now, it's back on the band wagon with a good lunch salad: barley and black bean salad. This makes a lot, so plan to bring it to work all week. This recipe is from: Real Age.

photo from here

Ingredients:

• 1 cup barley, cooked according to package directions
• 1 cup black beans, rinsed
• 1/2 cup corn (thawed if frozen)
• 1/3 cup chopped fresh cilantro
• 2 tablespoon lime juice
• 1 tablespoon extra-virgin olive oil
• 1 avocado, sliced
• cayenne pepper
• Salt & freshly ground pepper, to taste

Get Cookin'

Combine cooked barley, beans, corn, cilantro, lime juice, oil, cayenne pepper, salt and pepper in a medium bowl.

Immediately before eating, slice avocado to put on top.

It's better if you make it the day before to help the flavors mix together. 

Edamame Salad

When I was at Costco a few months ago I purchased a lifetime supply of edamame. We're still eating them. I was excited to find this recipe to add some variety to our weekly edamame serving. Thanks to Week of Menus for the recipe! I modified the original recipe by using fire roasted bell peppers instead of raw ones and green onions instead of scallions.

I suggest letting the salad sit in the refrigerator for 24 hours to let the flavors come together. I liked it better the second day.

photo: Week of Menus

Ingredients:
2 packs frozen edamame beans in their shells ( If using preshelled beans, you'll need around 2 1/2 cups.)
1/2 cup roasted red bell pepper, finely diced
1/2 cup green onions chopped
1/4 cup cilantro, finely chopped

for the dressing:
2 tablespoons rice vinegar
2 tablespoons oil
1 1/2 teaspoons honey
1 tablespoon grated fresh ginger
1/2 teaspoon salt

Get Cookin'

 Cook edamame beans according to package directions. When done cooking, make sure to rinse well with cold water to stop cooking. Dump the beans into a bowl full of ice water. Set aside.

2. Mix ingredients for dressing together.

3. Shell the edamame. Place the beans into a bowl. Pour dressing on top. Add cilantro, bell peppers, scallions. Toss to coat. Chill in the refrigerator for 24 hours to allow flavors to amalgamate.

Taco Soup

This is an easy, filling soup perfect for chilly weather. It's made from ingredients that are pantry staples so you shouldn't have to go to the store. I usually don't use the meat that is listed as optional. The beans are plenty of protein. Thanks to http://crockpot365.blogspot.com/2008/02/original-taco-soup-crockpot-recipe.html for the recipe.

Ingredients:
2 cans of kindey beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes
1 can tomatoes and chiles
1 packet taco seasoning (if you are gluten free, stick to McCormick)
1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
1 lb browned ground turkey or hamburger (optional.)
shredded cheese and sour cream for embellishment

Get Cookin'


Put the meat in the crockpot if you're using it. Sprinkle the seasoning packets on top. Drain and rinse the beans, add the entire contents of the tomato and corn cans. Sir.

Cook on high for 8-10 hours.

The longer it cooks the better. Stir well, serve with a handful of shredded cheese and a dollop of sour cream.

Shepherd's Pie

I found two very different recipes for shepherd's pie that sounded great. One was vegetarian and the other was a hearty Rachael Ray recipe. I combined them, taking out a lot of the meat Rachel Ray called for and replaced it with kidney beans, the "meat" of the vegetarian recipe. Jesse, my dad and I finished up the whole pie--no leftovers! Yay!
Next time, I want to make individual shepherd pies for everybody, I think they'd be cute.
Links to the recipe's I combined into my own: Eat Better America + Rachael Ray = yummy shepherd's pie.

Ingredients:



1/2 lb. ground beef
1 can kidney beans
1 c. beef broth
EVOO
3 carrots, chopped
1 onion, chopped
2 tsp. Worcestershire sauce
1/2 c. frozen peas (I used half a can, but I prefer frozen ones)
1 tsp. paprika
2 Tbsp. butter
2 Tbsp. flour
2 Tbsp. chopped fresh parsley
1 box of instant garlic mashed potatoes (plus milk and butter needed to make them)



Get Cookin'

Add EVOO to hot pan. Brown the ground beef and onions, then add veggies and kidney beans (except the peas) to the pan. Cook, stirring often. In another (smaller) pan, cook the butter and flour over medium heat. Whisk in beef broth and Worcestershire sauce. Allow the sauce to thicken.

After the sauce is thick, pour it over the beef mixture. Put in oven to keep warm.

Make the mashed potatoes and cover the meat with the potatoes. Garnish with sharp Cheddar cheese, parsley and paprika on top.

Broil in the oven for a few minutes, until the potatoes are browned.

Lentil Tacos

This recipe provides a complete protein. I can't remember where I got the recipe, please let me know if you know!

Ingredients:
1 c. rice, uncooked
1 c. lentils, uncooked
1/2 an onion, chopped
1 can tomato paste
1 packet Taco Seasoning
package of taco shells
Taco garnishes: salsa, cheese, sour cream, etc

Get Cookin'

Start cooking rice on the stove for about 45 minutes.

In another pot, bring 4 cups of water to a boil. Add the lentils and cook for about 20-30 minutes.

When both are cooked, combine them in a large saucepan. Add tomato paste plus 2 tomato paste cans worth of water. Stir. Add seasoning packet and simmer for about 10 minutes.

Serve in taco shells.

Southwestern Chowder

This is an empty-the-pantry kind of dinner. The original recipe from kraftfoods.com wasn't for the crockpot, I modified it. I didn't add the optional macaroni.

Ingredients:
2 cans (14.5oz each) chicken broth
1 jar (16 oz) salsa
1 can kidney beans
1 can of corn
1 zucchini, sliced into half circles
1/2 tsp. ground cumin
1/2 c. mexican style shreaded cheese.
optional:
3/4 c. elbow macaroni

Get Cookin'

Add everything except cheese and macaroni to crockpot. Cook on low for 6-8 hours. Before serving, cook macaroni on the stove, drain and add to soup.
Dish into bowls, top with cheese.

Santa Fe Foldover

The night I made this Jesse told me I really like to make Mexican food because I make it a lot. So, here's the most recent Mexican recipe that goes out to you, babe! I think I know the reason I make a lot of Mexican food: beans! They're inexpensive, healthy and are packed with protein.

I modified a recipe from eatbetteramerica.com. The original said it could feed 3 people. I don't think so. Jesse and I ate the whole thing and were not stuffed. I'd double the recipe next time.

1 cup Bisquick Heart Smart mix
2 tablespoons cornmeal
1/4 cup very hot water
1 cup canned black beans, drained, rinsed
1/3 cup salsa
Handful of shredded cheese
Handful of shredded lettuce
Handful of chopped tomato
A spoonful fat-free sour cream

Get Cookin'

Heat oven to 375°F. Spray cookie sheet with cooking spray.

Stir Bisquick, cornmeal and hot water until soft dough forms. Knead until mixed. Roll dough onto cookie sheet, forming a circle like a pizza crust.

In another bowl mix beans and salsa and spread over the dough within an inch of the edge, again, like putting sauce on a pizza--leave a crust.

Fold edges over. Sprinkle cheese over beans.

Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.

Honey Lentils

Another recipe from A Year of Slow Cooking! I love lentils. They're filling, good for you, and cheap! They also are very delicious in the crockpot. yummm. I didn't use the garbanzo beans or the ginger because I didn't have any, and I figured the lentils had enough protein for me.

1 1/2 cup lentils
3 cup water
1/2 red onion, chopped
1 can garbanzo beans
1/2 cup shredded carrot
1 tsp salt
1 tsp dried mustard
1/4 tsp ground ginger
2 T soy sauce
1/3 cup honey
1 dried bay leaf

Rinse of the lentils and put them in the crockpot with water, onion, carrots and the garbanzo beans. Add everything else too.

Cook on low for 6-8 hours, or on high for 3-5. I always like cooking things on low, if I have the option because it allows the flavors to amalgamate better.

Serve honey lentils by themselves, or over rice.

Chick Pea and tomato Curry

This is a great meatless curry that doesn't require a lot of funky ingredients. Most Indian food recipes require so many ingredients and spices, I skip them. I don't have room in my tiny apartment for a ton of spices! The Betty Crocker website has a variety of recipes, including dinner recipes--that's where I found this one! Who knew Betty Crocker could make Indian food!?

Warning: this took longer than expected. But, I think it could easily be converted to cook in the crockpot. YAY!

Ingredients:

1 tablespoon EVOO
1/2 cup chopped onion
3 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 tablespoon curry powder
2 cans (15 oz. each) chick peas
2 cans (15 oz. each) fire roasted diced tomatoes, undrained
1/2 chop finely chopped fresh cilantro
1 tablespoon lemon juice
1/2 teaspoon coarse salt
Hot cooked rice, (to put the curry on top of)
Plain yogert, (just a dollop for each serving on top of the curry)

1. In saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil for about 2 minutes, stirring frequently.

2. Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.

3. Serve over rice; top each serving with yogert.

Chicken Chickpea Curry Bowls

I love everything Rachael Ray and I love Indian food. What a great combination! I used brown rice instead of white and omitted the ground chicken she suggested. Other than that, I followed the recipe exactly. Enjoy!


Ingredients
1 cup brown rice
2 cups water
1 tablespoons EVOO
1 yellow onion, thinly sliced
2 tablespoons curry powder
1 cup plain yogurt
1 14.5-ounce can diced tomatoes, drained
1 14.5-ounce can chick peas
A handful cilantro, chopped

Get Cookin'

Cook the rice according to package directions.
Once the rice has started to cook (mine takes about 45 minutes), start cooking the onion in a skillet with some EVOO.
Sprinkle with the curry powder and cook, stirring, for 1 minute. Add the yogurt and simmer gently for 3 minutes, adding a splash of water if it needs to loosen up a little. Stir in some salt, pepper, the tomatoes and chickpeas then remove from heat.
Divide the rice and chicken mixture among individual bowls and garnish with the cilantro.