Black Bean Stew

 Towards the end of May, we had rain in our weather forecast. Really, rain in May?? 
My first thoughts? A nice hearty stew would be perfect to keep us warm on that rainy, blustery day. It would probably be our last opportunity before the blazing summer weather hits here in California, so I wanted to make sure to find the thickest, heartiest stew out there . This black bean soup/stew recipe hit my radar as I was browsing the internet. Served with tortilla chips and smokey bacon, it's the perfect cold weather comfort food. 
With the leftovers, you can make sloppy joe's like my kids are enjoying. Bon Appetit! 

The recipe was adapted from Dave Lieberman's recipe on the food network. You can check out it out here.

Soup Recipe 

Serves: 8-10 Prep: 15 minutes Cooking Time: 25 minutes

10 slices of bacon, finely chopped (we used turkey bacon)
2 medium onions, chopped (2 1/2 cups)
6 garlic cloves, diced
1 (14.5oz) can chicken broth

1 1/2 cups tomatoes, chopped (about 2-3)
2 TB ketchup

2 tsp Worcestershire sauce
1 TB chili powder
1 tsp smoked paprika (optional)
4 (15.5oz) cans black beans, drained and rinsed (Click here for making your own beans) 
salt and pepper to taste
1 bunch cilantro, chopped finely
1/2-1 lime, juiced
2-3 scallions, chopped (optional) 
Sour cream (optional)
Cheddar Cheese, grated (optional)
Tortilla chips (optional)


1. Heat a large, heavy soup pot over medium heat. Add bacon and cook for about 4 minutes. Add onions and saute for 2-3 minutes, then add garlic and cook for 1 more minute.

 2. Add broth through beans. Bring to a boil and cook for 10 minutes on simmer. Season with salt and pepper.

3. Add chopped cilantro and lime juice. Lade into soup bowls and sprinkle with favorite toppings. Tastes great with tortilla chips.

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Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~Chop vegetables ahead of time. This will save you a TON of time in prep. 
~You can even make the whole soup ahead of time, store in fridge then reheat! Voila! 


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Who likes to CHANGE IT UP? 

~Use parsley instead of cilantro.
~Try shallots instead of onion.
~Add 1/4-1/2 tsp of chipotle chili powder to add a little kick.
~Instead topping it with sour cream try yogurt or greek yogurt. 
~Try pinto beans instead of black. 
 
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Spinach-Zucchini Soup

  What's one way to get a ton of vegetables into your diet? Blend them together in a soup!

Farfalle with Tomato-Goat Cheese Cream Sauce

  I absolutely LOVE goat cheese! It has such a mild, tangy flavor and pairs well with the tomato base in this pasta dish. Plus for some reason, eating goat cheese makes me feel like I'm eating a super fancy meal at a restaurant. 
If you are not a big fan of goat cheese or think it might be a little pricey, you can easily swap it out with low-fat cream cheese and get a similar result. The toasted pine nuts add a little crunch on top and complement well with this dish. I love how fast this meal comes together, so if you are short on time, this is a recipe to try. Enjoy!

*This recipe is adapted from a Vegeterian Times Magazine. You can find the original recipe here.

Pasta Recipe 

Serves: 6 Prep: 10 minutes Cooking Time: 20 minutes

12 oz farfalle pasta (bow-ties)
1 cup frozen peas
2 TB pine nuts
1/2 TBS olive oil

3 garlic cloves, minced
1/2 cup cherry tomatoes, halved

1 1/4 c prepared creamy tomato soup
1/4 cup milk or half and half
1 TB dry white wine (optional)
3 oz (6TB) goat cheese
Parmesan cheese (optional)

 1. Cook pasta in large pot of boiling salted water according to package directions until al dente, adding peas during last 3 minutes of cooking. Drain in colander, and set aside. Quickly return empty pot to same burner (with heat off). Wait a few seconds until pot looks dry, then add pine nuts. Cook over medium heat 1 minute, or until fragrant and lightly toasted. Transfer nuts to plate.

2. Add oil to pot, and sauté garlic over medium heat 15 seconds, or until just beginning to brown. Add tomatoes and cook for 2 more minutes. Stir in soup, half-and-half, and wine, if using; bring to a brisk simmer over medium-high heat. Reduce heat to medium-low, and simmer gently 3 minutes, or until mixture is slightly reduced and begins to thicken, stirring occasionally. Add cheese, and cook 2 to 3 minutes more, or until cheese is completely melted into sauce, stirring occasionally. Season with salt and pepper, if desired.
3. Stir pasta, peas, and nuts into sauce in pot; toss well, and serve. Top with Parmesan Cheese
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Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~Chop tomatoes and garlic up ahead of time.

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Who likes to CHANGE IT UP? 

 ~Switch out a penne or any small shaped pasta instead of farfalle.
~Instead of pine nuts, toast up some pecans or walnuts. 
~Try edemame or lime beans instead of peas. 
~Use boursin or low-fat cream cheese instead of goat cheese.

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One-Pot Spaghetti

  Ever thought about making a spaghetti recipe where there is minimal clean up and it's all cooked in ONE POT? Well, you don't have to look any further, because this recipe is for you! . Our whole family loved it, so if you are ever short on time try this recipe out. 

Raw Apple Sauce

  One of my favorite snacks as a kid was applesauce. We had a couple apple trees in our backyard and my mom would make a boat load of applesauce every fall from that yummy fruit. Then she would can it which would take 2-3 days, but we would have fresh, organic applesauce all year around! 

With this technique, all you have to do is put all the ingredients in the blender. You don't have to go to all the trouble of caning and you can still have fresh applesauce without having to buy it at the store.  This recipe is very versatile as well. Check out the berry apple sauce you can make in the Change it Up section. Yummy!

*I adapted this recipe from Spark People Recipes . You can check out the original recipe from their recipe.

 Apple Sauce Recipe

Serves: 4 Prep: 10 minutes Cooking Time: 0 hour

  
1/4 cup raisins
5 apples, cored and quartered (I use a couple Fuji and a couple granny smith) 
1 lemon, juiced

1/2-1 tsp cinnamon

2-3 TB agave syrup (optional)

 1 Soak raisins in enough water to cover them for about 15-20 minutes.

2. Place all ingredients in the blender and blend until smooth. If your apple sauce seems too thick or your apples are having a hard time blending, add 2-4 TB of the raisin liquid. Add optional sweetener if the apple sauce seems too tart.

 

**Makes four 1 cup servings***
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Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~Cut apples ahead of time and brush some lemon juice on them to prevent the browning.


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Who likes to CHANGE IT UP? 

 ~Add some fresh berries to the apples like strawberries, blueberries, raspberries or blackberries to make it a "berry-apple sauce".
~Juice half an orange instead of lemon juice.
~Try dried cranberries or dried cherries instead of raisins.

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