The Best Black Bean Soup (Seattle Times)

 INGREDIENTS:

1 small (7 ounce) can chipotle chilies in adobo

2 tablespoons olive oil

2 carrots, peeled and chopped

2 onions, peeled and chopped

4 garlic cloves, minced

1 cup red wine

2 Jalapeno peppers, seeded and chopped

1 pound dried black beans

2 quarts mild vegetable of chicken stock

1 tablespoon oregano, preferably Mexican

2 bay leaves

1 tablespoon kosher salt

1 teaspoon ground black pepper

red wine vinegar, to taste

 Sour cream or Mexican cream for garnish (optional)

Whole cilantro leaves for garnish, optional

For pickled onions

1 small red onion, peeled and thinly sliced

freshly squeezed juice of two limes

Salt

DIRECTIONS:

Empty the can of chilies into a blender or food processor, Puree until smooth. Scrape into a container and set side.

In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.

Pour in wine and let simmer until pan is almost dry and vegetables are coated. add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle puree in the center. let fry for a minute and the stir together with the vegetables.

Add beans, stock, oregano and bay leaves. Stir, bringing to a boil and let boil 10 to 15 minutes. Reduce the heat ao a simmer and cook, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooing until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until the beans are soft.

Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.

Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without pureeing. If soup seems thin, use an immersion blender or blender to puree a small amount of the beans u until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.

Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and abs of chipotle puree.

Serve in deep bowls, garnishing each serving with a dollop of sour cream, a scattering of pickled onions and a flurry of cilantro leave if you like.

Cuban Arroz Con Pollo (Better Homes & Gardens)

INGREDIENTS:

Non-Stick cooking spray

1 1/2 pounds skinless boneless chicken things

3 cups chopped green sweet peppers (4 medium)

1 1/2 cups chopped roma tomatoes

1 cup of chopped onion

2 tablespoons tomato paste

2 teaspoons ground cumin

2 teaspoons ground paprika

1 tablespoon Anchiote Powder.

1 1/2 teaspoons dried oregano, crushed

1/2 teaspoons garlic powder

3/4 teaspoon ground black pepper

1 (10 ounce) package frozen cooked brown rice OR 2 cups of hot cooked brown rice

1 (10 ounce) package of frozen peas

1 1/2 cups sliced roasted red sweet peppers

1/2 cup sliced pitted green olives

DIRECTIONS:

Coat an extra-large skillet with cooking spray; heat skillet over medium-high heat. Cook chicken, half at a time if necessary, in hot skillet until brown. Set aside.

In a 4 quart slow cooker combine sweet peppers, tomatoes, onion, tomato paste, cumin, paprika, oregano, garlic powder, salt and black pepper. Top with chicken.

Cover and cook on low-heat setting for 7-8 hours or on high-heat setting for 3 to 4 hours.

If using high-heat setting, turn down to low heat setting. If using frozen rice, prepare according to package directions. Stir cooked rice, peas, roasted peppers, and olives into mixture in cooker. Cover and cook about 15 minutes more or until heated through.

 

Trader Joes Latin Black Bean Soup

Ingredients

• 1 medium yellow onion, peeled and chopped (or use 1 1/2 cups TJ’s Freshly Diced Onion)
• 1 clove crushed garlic, or 1 cube frozen Crushed Garlic
• 2 Tbsp extra virgin olive oil
• 1 tsp ground cumin
• 2 (15-oz) cans black beans (do not drain)
• 1 cup (half a jar) of your favorite salsa, such as Trader Joe’s Chunky Salsa
• 2 Tbsp lime juice (juice of 1 lime)
• Plain yogurt or sour cream (optional)

Instructions

1. In a medium pot, add the olive oil and sauté the onions until they are soft and translucent.
2. Add cumin and garlic, sautéing for an additional minute.
3. Pour in black beans (including juices), salsa, and lime juice. Stir to combine and bring to a simmer. Simmer covered for 20 minutes.
4. When serving the soup, top with a dollop of yogurt or sour cream.

Notes

If you’re on a sodium-restricted diet, make sure you check the label, as most canned beans tend to be already seasoned with some salt. You can either use no-added-salt canned beans, or you can drain and rinse beans, replacing the liquid with low-sodium broth.

If you prefer a smoother soup, puree one of the cans of beans (often I make a double batch of this soup and puree 2 of the cans).  You can also let it simmer longer and get very thick for a terrific bean dip or burrito filling!  

This soup is even better the next day (make extra for leftovers) and it freezes well. 

Chicken Parmesan Casserole

INGREDIENTS:

8 ounces of whole wheat rotini

4 Tablespoons extra-virgin olive oil, divided

1 cup chopped onion

1 (28 ounce) can of no-salt-added tomatoes

1 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

2 cups shredded cooked chicken

1 cup mozzarella cheese

1/2 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

2 Tablespoons chopped parsley

DIRECTIONS:

Preheat ove to 400 degrees

Lightly coat an 8 inch-square baking dish with cooking spray.

Bring a large saucepan of water to a boil. add the rotini and cook accordingly to package directions. Drain

Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add the onion and cook, stirring until starting to soften, about 3 minutes. Add tomatoes, garlic powder, basil, oregano, salt and crushed red pepper; bring to a simmer. Cook, stirring, until thickened, about 5 minutes. Stir in the chicken and the cooked rotini. Transfer to the prepared baking dish and top with mozzarella.

Stir panko, Parmesan, parsley and the remaining 2 tablespoons of olive oil in a small bowl. Sprinkle over the casserole. Bake until hot and the topping is golden, 25-30 minutes.

Nutrition: 1 cup is 442 calories

Garlic-Ginger Pork Lettuce Wraps

 INGREDIENTS:

1/4 cup of low sodium soy sauce

2 Tablespoons packed brown sugar

2 Tablespoons of sherry or apple juice

1 Tablespoon of minced garlic

2 teaspoons grated fresh ginger

2.5 pound boneless pork loin chops, trimmed and cut into 1-inch cubes

1 cup of chopped onion

1 8 ounce can of water chestnuts, drained and finely chopped

2 Teaspoons of chili garlic sauce

1 large head of butter lettuce, cored and separated into leaves.

toppings such as shredded carrots, sliced radishes, chopped peanuts, sliced green onions and/or chopped fresh cilantro.

DIRECTIONS:

Step 1

In a small bowl stir together soy sauce, brown sugar, sherry, garlic, ginger and chili garlic sauce. Set aside. Prepare as directed using the desired cooker below:

FAST 6 minute cook time:

For a 6 qt electric pressure cooker use the saute setting to cook pork in hot oil, in batches if necessary, for four minutes or until lightly browned. Add onion and water chestnuts. Pour soy sauce mixture over port mixture. Lock the lid in place. Set an electric cooker on high to cook for 6 minutes. For stove top cookers, bring up to pressure over medium-high heat; red heat enough to maintain steady pressure. Cook for 6 minutes. Remove from heat, for both models, quickly release pressure. Open lid carefully. Using a slotted spoon, divide pork among lettuce leaves. Add desired toppings.

SLOW 4 Hour low or 2 hour high cook time:

In an extra-large skillet cook pork in hot oil over medium-high heat in batches if necessary, 4 minutes or until lightly browned. Transfer to a 3 or 4 quart slow cooker. add onion and water chestnuts. Pour soy sauce mixture over pork mixture in cooker. Cover and cook on low for 4 hours or high for 2 hours until pork is tender. Using a slotted spoon, divide pork among lettuce leaves. Add desired toppings.

ROMANIAN PORK AND WHITE BEAN SOUP WITH VINEGAR AND CARAWAY (CIORBA DE PORC)

 

INGREDIENTS:

Kosher salt and ground black pepper

1 pound dried great northern beans

2 tablespoons grapeseed or other neutral oil

2 medium yellow onions, chopped

2 medium celery stalks, chopped

2 medium carrots, peeled and chopped

1 medium red bell pepper, stemmed, seeded and chopped

1-pound smoked ham hock

1 1/2 pounds pork baby back ribs (½ rack), cut between the bones into 3 sections

28-ounce can whole tomatoes, finely crushed by hand

2 teaspoons caraway seeds

1 quart low-sodium chicken broth

3 tablespoons finely chopped fresh dill

1/4 cup white wine vinegar

Pickled red onion (recipe follows), to serve

DIRECTIONS:

SOAK THE BEANS

1

POUND DRIED GREAT NORTHERN BEANS

3

QUARTS WATER

1½

TEASPOONS SALT

First, soak the beans. In a large bowl, combine 3 quarts water, 1½ teaspoons salt and the beans. Stir until the salt dissolves, then soak at room temperature for at least 12 hours or up to 24 hours. Drain the beans and set aside.

STEP 2 OF 4

ADD THE INGREDIENTS

2

MEDIUM YELLOW ONIONS, CHOPPED

2

MEDIUM CELERY STALKS, CHOPPED

2

MEDIUM CARROTS, PEELED AND CHOPPED

1

MEDIUM RED BELL PEPPER, STEMMED, SEEDED AND CHOPPED

1

POUND DRIED GREAT NORTHERN BEANS

1-POUND SMOKED HAM HOCK

1½

POUNDS PORK BABY BACK RIBS (½ RACK), CUT BETWEEN THE BONES INTO 3 SECTIONS

28-OUNCE CAN WHOLE TOMATOES, FINELY CRUSHED BY HAND

2

TEASPOONS CARAWAY SEEDS

1

QUART LOW-SODIUM CHICKEN BROTH

1

QUART WATER

In a large pot over medium-high, heat the oil until shimmering. Add the onions, celery, carrots and bell pepper, then cook, stirring often, until the vegetables begin to brown, 5 to 8 minutes. Add the beans, ham hock, ribs, tomatoes with juices, caraway, broth and 1 quart water; stir to combine. 

---

Bring to a boil over high, then cover, reduce to medium and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the beans are tender and a paring knife inserted into the meat between the rib bones meets no resistance, about 2 hours.

STEP 3 OF 4

TRANSFER THE MEATS

Remove the pot from the heat. Using tongs, transfer the ham hock and ribs to a large plate. When cool enough to handle, remove the meat from both and shred into bite-size pieces; discard the bones, fat and gristle.

STEP 4 OF 4

RETURN THE MEATS

PICKLED RED ONION (RECIPE FOLLOWS), TO SERVE

Return the meat to the pot and bring to a simmer over medium, stirring occasionally. Remove from the heat, then stir in the dill and vinegar. Taste and season with salt and pepper. Serve with pickled red onions.

Corn and Blistered-Tomato Pasta

 

Total time: 1 hour

Makes 4 servings

INGREDIENTS:

16 ounces pappardelle pasta

2-3 slices of bacon, or about 1/4 cup chopped

2 teaspoons avocado oil, separated

2 cups of corn

1/2 cup onion, diced

1/4 teaspoon red pepper flakes

11/2 teaspoon thyme

1 cup cherry tomatoes, sliced

1 teaspoon black pepper 

Parmesan cheese for topping

DIRECTIONS

Preheat oven to 400 degrees

Place bacon on a baking sheet lined with aluminum foil, and bake for 20 minutes or until crispy.

Once the bacon is done, transfer to a plate lined with paper towels and set aside.

Fill a large pot with water and set over high heat to bring to a boil. Season liberally with salt 1-2 tablespoons of salt. 

In a medium skillet over medium-high heat, add 1/2 teaspoon oil and corn. Cook for four minutes or until slightly charred.

Transfer the corn to a bowl and set aside.

Add onion to the same skillet with remaining 1/2 teaspoon of oil, red pepper flakes and thyme. Sauté until translucent about three to four minutes. 

Transfer the corn back to the skillet and toss with the onion.

Remove half of the corn and inion mixture and add to the bowl of a food processor. Add one cup of pasta water (after pasta has cooked). And process until smooth.

Add the sliced tomatoes to the skillet with the remaining corn and onion mixture and cook on low for about l0 minutes.

While the tomatoes are cooking add the pasta to the boiling water and cook according to package instructions. 

Strain pasta, reserving 1 cup of pasta water.

As noted above, add the one cup of pasta water to the corn and onion mixture then puree.

Add the pasta and the corn puree to the skillet with the remaining corn and tomatoes. Toss the pasta until completely coated.

Add bacon and pepper then toss one more time before placing in a serving bowl.

Finish with shredded Parmesan cheese.

Latiff's Tandoori Chicken (YouTube)

 INGREDIENTS LIST:

-1KG Chicken thigh -2 TBSPS Yogurt -2TBSP Tomato Purée -2TSP Mustard -2TBSP Oregano -2TBSP Kashmiri Chili Powder -2TBSP Smoked Paprika -1TSP Turmeric -1TSP Cumin -1TSP Salt -1 Whole Lemon -1TBSP Apple Cider Vinegar -1.5 TSP Garlic Powder -4TBSP Olive Oil

Leek Cauliflower and Potato Soup

 

INGREDIENTS:

2 Leeks, washed and cut into thin slices

2-3 cups of cauliflower florets cut into bite-sized pieces

2-3 cups of fingerling potatoes, sliced in half length-wise and then in bite-sized pieces

6 Tablespoons of butter (divided)

1/4 cup flour

2 garlic cloves minced 

4 cups chicken broth or stock

1/2 cup of half and half

Directions:

Melt 5 tablespoons of butter in a large pot then add the leeks, cauliflower and potatoes. Cook over medium heat for 15 minutes. Add garlic and sauté for 2 minutes then add the 1/4 cup of flour and continue to cook for about 2-3 minutes adding a tablespoon or two of butter if flour seems too dry.

Add the chicken broth or stock and simmer for about 25 minutes or until the potatoes are cooked and soft when probed with a fork. Add the half and half and cook an additional two minutes. 

Season with salt and pepper prior to serving.

Traeger 3-2-1 Baby Back Ribs

 

Ingredients:

2 racks of baby back pork ribs

1/3 cup of yellow mustard

1/2 cup apple juice, divided

1 Tablespoon of Worcestershire sauce

Pork Butt Rub

1/2 cup of brown sugar

1/3 cup of honey

1 cup of BBQ Sauce

1. Remove the silver skin membrane from the bone side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip then tear off the membrane.

2. In a small bowl combine the mustard; 1/4 cup of apple juice and Worcestershire sauce. Mix and rub on both sides of the ribs. Season ribs with Pork Butt Rub or substitute with other rubs based on your preferences.

3. When ready to cook, set the Traeger to 180 degrees F and preheat. Smoke the ribs meat side up for 3 hours. (I use apple pellets)

4. After the ribs have smoked for 3 hours, transfer them to a rimmed baking sheet and increase the grill temperature to 225 degrees F.

5. Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on the rack, then top with half the honey and half the remaining apple juice. Use a bit more apple juice if you want more tender ribs. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs. 

6. Return the racks to the grill and cook for 2 hours.

7. Carefully remove the foil from the ribs and brush the ribs on both sides with Traeger 'Que Sauce. Discard the foil. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, 30 to 60 minutes more.

Let the ribs rest for a few minutes prior to serving.

Egg Pasta Dough (Based on Helen Rennie YouTube)

Pea Puree Ravioli

Ingredients:

300 grams "00" flour or 300 grams bread flour
2 eggs
3 egg yolks
Cold water to bring the liquid weight to 185 grams

2 teaspoons of kosher salt

Instructions:

Weigh out 300 grams of flour and add to the bowl of food processor. Add the 2 teaspoons of salt and pulse briefly to combine.

Add a bowl to the scale and zero out (tare) the weight of the bowl. Add the eggs and egg yolks to the bowl and note the weight. DO NOT REZERO THE SCALE. Carefully add water to the bowl until the weight of the eggs and the water equals 185 grams.

Add the 185 grams of liquid to the food processor and pulse until the ingredients gather into a ball.

Remove all of the dough and any bits of unincorporated flour onto a smooth counter surface and combine the remain bits into the overall dough. Then, knead the dough for 8 minutes. Wrap in cellophane and let rest for at least 30 minutes at room temperature.

The dough can then be rolled based on use. Generally, I will cut the dough into quarters prior to rolling. Take one quarter and roll out to make pasta or ravioli. While rolling the first piece you want to cover the remaining three pieces so they do to dry out. 

You can use the scraps to roll together and make pasta or ravioli. Once batch of dough can make 60 raviolis using a ravioli tray.

Note I roll the dough to a setting of six (6) on the kitchen-aid

Spinach, Ricotta and Pine Nut Ravioli

Ingredients:

1/2 tablespoon extra-virgin olive oil

1 shallot, finely chopped

1/2 pound baby spinach

1/4 teaspoon fine sea salt

1 cup ricotta cheese (part skim)

8 Tablespoons of toasted pine nuts

3 Tablespoons of grated Parmesan cheese

1/2 teaspoon ground nutmeg

Heat oil in a large skillet and sauté the shallots for about 1 minute then add the spinach in batches  and cook, stirring from time to time until just wilted. Season with salt and pepper. Allow to cool then grab the cooled mixture and squeeze the water out of the spinach doing small handfuls at a time. Finely chop the spinach and combine with the ricotta, parmesan and pine nuts and place in refrigerator to cool prior to using to fill the ravioli.

Tom Keller's Pea Puree Filling

300 grams of frozen peas (I used a complete package of 368 grams)

150 grams of marscapone (I used a complete package of 227grams)

75 grams of panko bread crumbs

Instructions: 

Blanch peas in a large pot of well salted boiling water for about 3 minutes. Then drain and place on cotton towel and squeeze extra moisture from the peas. Place the peas into a food processor and process until smooth. Add the remaining ingredients and process until there is a smooth paste. Place the filling into a bowl and place in refrigerator. 

Making Ravioli:

Follow the egg pasta dough recipe above and place rounded teaspoons of filling between sheets of pasta and form the raviolis by hand or with the use of a form.

Makes 72 raviolis

Sun-dried Tomato and Ricotta Ravioli

300 grams of Ricotta cheese

2/3 cup of sun-dried tomatoes (in oil) finely chopped

3-4 basil leaves (chiffonade) 

1/3 cup Parmesan

Salt and Pepper to taste

Balsamic Glazed Caprese Chicken

 Ingredients:

• 6 skinless boneless chicken breasts
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon of salt
• cracked black pepper to taste
• 1 tablespoon of olive oil
• 2 tablespoons of minced garlic
• 1/3 cup of balsamic vinegar
• 2 1/2 tablespoons brown sugar
• 1 1/2 cups of grape or cherry tomatoes
• 8 ounces fresh mozzarella cheese
• 1/4 cup fresh basil leaves

Instructions:

• Pre-heat the oven to 410 degrees
• season each chicken breast with the oregano, basil, salt and pepper
• Heat the oil (or cooking spray) in a large oven-proof skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth.
• Teturn the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add thevnegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).
• Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted..
• Slice the remaining tomatoes (1/2 cup) in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. 
• Serve immediately