Black Bean Soup

Black Bean Soup

1 T olive oil
4 large cloves garlic, minced
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1 dash black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves (if you use ground oregano, use 1/4 t)
1 bay leaf

Toppings: sour cream, tortilla chips, grated cheese

Add olive oil to a large stock pot on med-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes.


Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are soft.

Remove from heat. Find that bay leaf and pull it out. Don't forget or it will be very bay-ish. Yes, that's a word.

Place all the soup in a blender. Place lid on blender, but remove the stopper in the middle like the picture below. Place a paper towel over the hole though to avoid getting black bean soup burns all over your face. That would be an embarrassing story to tell.


Puree soup until completely smooth. I leave it in for several minutes. Return to pan and make sure it's heated through completely. Squeeze in the juice from one big lime.

Ladle into bowls and top with grated cheese, tortilla chips, etc. Serve with extra lime wedges.



Nutritional Information (1 C soup, w/o toppings):
125 calories, 2g fat, 8g fiber
2 Weight Watchers points
South Beach Diet Phase 2 (eat carrots sparingly) Print this page

Thanks best Bites for this recipe

Toffee

Ingredients:
2 cubes of butter
½-cup brown sugar
½ cup of white sugar

Prep: On the bottom of a 9x13-glass pan, spread a light coat of butter and ¼ cup
your favorite nuts. Also, have a small bowl of ice water ready to test your toffee.

The toffee recipe needs constant attention and stirring for about 10 minutes. In a
heavy saucepan, add butter and sugars and melt on high heat. Once the butter and
sugars have melted and started to boil, the toffee will go through 4 stages.

Stage 1: butter and sugars are melted, but not mixed. Keep stirring.
Stage 2: Butter and sugars are mixed and start to cook. Keep stirring.
Stage 3: Butter and sugars are bubbling. Keep stirring.
Stage 4: Butter and sugars change color, slightly (from light tan to dark tan) toffee
looks almost like taffy, it becomes smooth not bubbly. Keep stirring and start to
test for hard crack.

Hard Crack: Hard crack is when you take a small piece of toffee and when it hits
ice-cold water, it sizzles. This is when the toffee is done!

Pour toffee evenly into buttered 9x13 pan, do not spread or stir, just pour
directly from saucepan. Sprinkle with your favorite chocolate chips on top,
the hot toffee will melt the chips in a few minutes. With a spatula, spread the
melted chips over the toffee and sprinkle with your favorite nuts.

Allow toffee to completely cool, break apart with a knife and enjoy!
Posted by Pamela Cardwell at 10:12 AM

Ultimate Double Chocolate Cookies

* 12 ounce(s) Semi-Sweet Chocolate Chips
* 11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
* 6 tablespoon(s) unsalted butter
* 3 eggs
* 1 cup(s) sugar
* 1/3 cup(s) all-purpose flour
* 1/2 teaspoon(s) baking powder
* 1 cup(s) chopped walnuts

1. In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.

2. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.) Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.

3. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.

Crockpot Oatmeal Cereal

2 c. milk
1 c. old fashioned regular cooking oats (uncooked)
1 c. apples cored, peeled and diced
1/2 c. seedless raisins
1/2 c. chopped walnuts (optional)
1/4 c. brown sugar, packed
1 T. butter melted
1/4 t. salt
1/2 t. cinnamon

Mix all ingredients in a slow cooker sprayed with pam. Cover and cook on low setting for 8-9 hrs. serves 4 to 6

Sweet Pork Burritos

**The measurements aren't exact and you can make it bigger or smaller.

In a crock pot:

Sirloin Boneless Pork Roast (about a 3 lb roast)
Coke to cover {I used DR Pepper. It was much sweeter and I liked the taste better. I used about 1/2 can}
1/2 cup honey
1/4 brown sugar
1 bottle of Honey BBQ {I didn't use a whole bottle it does add a nice sweet taste but about 1/2 - 1 cup is about right. PS...I really like Sweet Baby Rays brand}

1. Cook on low for about 5-6 hours or till tender and falling apart. Take out of juices and shred. Keep 2 -3 cups of the liquid coke/honey/sugar mixture put your shredded pork back into the roaster/Crockpot in the 2-3 cups and let it be in the Crockpot until your ready to eat.. This freezes beautifully.


Sweet Rice:

This is a made up recipe because I'm trying to get a recipe similar to Bajio but just make this to taste. When I do it I saute regular rice, some onion, and garlic in some oil. Then add some chicken stock and/or water, salt and some sugar. Cook the rice as directed. Then I squeeze lime juice all over.

To make the burritos use the rice, some beans (I like black) and the pork. I like to buy an avocado and mix it with some ranch and sour cream for a yummy sauce!
The thing that definitely "makes" the recipe is the uncooked flour tortillas. Best Bites also had a great homemade tortilla recipe. {I was surprised at how easy it was to make my own tortillas and they were way good}!

Recipe courtesy of http://tastethejoy.blogspot.com/

Pumpkin Cobbler

3 eggs, beaten
15-oz. can pumpkin
12-oz can evaporated milk
1 C sugar
1/8 t. salt
1 1/2 t cinnamon
1 t ground ginger
2 t vanilla
18-1/4 oz pkg. yellow cake
1-1/4 c butter or margarine, melted (I'm a butter girl so I used butter. I cut the butter down to 1 C and it was still very rich. I think next time I would cut it to about 3/4 C)
1 c. chopped pecans

1. Mix the first 8 ingredients together; pour into an un-greased 13"x9" baking
pan. Sprinkle cake mix over the top; drizzle with margarine.

2. Bake at 350 degrees for 25 minutes; top with nuts. Bake for an additional 15 minutes. Makes 15 to 18 servings.

Recipe courtesy of http://tastethejoy.blogspot.com/

Corn Cake Toppers

Recipe courtesy of http://tastethejoy.blogspot.com/

Almond Chicken

1/2 C flour
1/3 C butter, melted
1 tsp celery salt
1 tsp paprika
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp dried oregano
1/4 tsp pepper
4-6 boneless skinless chicken breast halves
1 ½ C whipping cream

1/3 C dry bread crumbs
1 TBS butter
3/4 C sliced almonds, toasted

Preheat oven to 350. Place flour in a shallow bowl. Combine 1/3 C butter and seasonings in another bowl. Coat chicken with flour, then dip in butter mixture. Arrange chicken in a shallow 3-qt baking dish. Pour cream around chicken. Bake uncovered for 45 minutes. Combine bread crumbs and butter; sprinkle over chicken. Top with almonds. Bake another 5-8 min till golden. Serve over hot cooked pasta.

Recipe courtesy of http://tastethejoy.blogspot.com/

Honey Lime Enchiladas

6 tablespoons honey
5 tablespoons lime juice (1 large or 2 small limes)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (3 small chicken breasts)
8-10 flour tortillas
1 pound Monterey Jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

1.Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

2.Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 20-30 minutes until brown and crispy on top.

**My notes- I accidentally only bought the 10 oz size of sauce so I only used 2 chicken breasts and only 1/2 C cream. I also bought the Colby Jack combo of cheese and broiled it for a few minutes at the end.

Recipe courtesy of http://tastethejoy.blogspot.com/

Rocky Road Fudge {or The Ultimate} Brownie

½ C butter
1 sq unsweetened chocolate
1 C sugar
2 eggs
1 C flour
1 tsp baking powder
1 tsp vanilla
½ C chopped nuts (opt. I leave these out)
Melt butter and chocolate together. Add sugar, eggs, and dry ingredients. Pour in 9x13 pan.

Mix:

1 (8 oz) cream cheese (set 2 oz aside)
½ C sugar
1 egg
¼ C butter
2 TBS flour
½ tsp vanilla

Beat ingredients till fluffy. Then spread over chocolate layer. Sprinkle ¼ C chopped nuts (I do put these in) and 6 oz package semi-sweet chocolate chips over top. Bake 350 for 25-30 minutes. Remove from oven and spread 2 C mini marshmallows on top. Bake 2 minutes longer.

Frosting:

¼ C butter
1 sq unsweetened chocolate
Melt together. Add:
2 oz of reserved cream cheese
¼ C milk
1 tsp vanilla
3 C powdered sugar
Mix together and pour/spread over warm (not too hot) marshmallows. Keep refrigerated.

Recipe courtesy of http://tastethejoy.blogspot.com/

Blueberry Ricotta Pancakes with Honey Syrup

4 servings, about 16 pancakes

2 cups water
1/3 cup sugar
1/3 cup honey
1 1/2 teaspoons vanilla extract
2 cups pancake and waffle mix (recommended: Krusteaz)
1 cup whole milk ricotta cheese
2/3 cup frozen blueberries
Melted butter
1. Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.

2. Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.

3. Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup

Pork Roast- Crockpot

Pork Sirloin Tip Roast (they come in a 3 pack at Costco-and (BONUS)are 98% Fat Free)
Ranch dressing mix (the dry packet)



You simply put the roast in the crockpot(they are about 2-3 lbs), sprinkle on about 1/2 of the ranch dressing packet. Fill the crockpot about 1/3-1/2 with water and cook on low for about 5-8 hours. The roast is done when you can easily shred it up with your fork.

Spinach and Mushroom Sautéed Salad

1/2 lb mushrooms, sliced
olive oil
1/2 sweet onion, slivered
2 cloves garlic, pressed
2 fresh tomatoes, cubed
1/3 cup feta cheese (or more, to taste)
Three large handfuls of spinach


Sauté mushrooms in olive oil. Stir until you have some mushroom juices in the pan, and add onion and garlic. Cook the onions until they are done enough for your taste. Add tomatoes. Add feta cheese and spinach. Cook until the spinach is just wilted.

Green Beans with Honey Cashew Sauce

1 lb fresh green beans
1 1/2 to 2 T. butter
1/2 c. coarsely chopped cashews
2 T. honey

Steam green beans until just tender. Drain and set aside in saucepan. In a small skillet, sauté cashews in butter over low heat for 5 minutes. Add honey and cook 1 minute longer, stirring constantly. (I sauted on med heat until the cashews were golden and the sauce was frothy.) Pour sauce over beans and toss until coated.

Tortilla Bowls

Preheat oven to 400 degrees

8 inch flour tortilla
2 T. oil
Foil (enough to make a 4" ball) make as many as you would like

Make a ball from the foil 4" diameter, set aside

In a frying pan heat oil and place tortilla in the hot oil for 5 seconds on each side, then drape the tortilla over the 4" ball of foil and bake for 5 minutes until golden brown. Cool

Mediterranean Chicken and Bow Ties

4 quarts water

1 Tbsp. chopped fresh basil or 1 tsp. dried basil leaves

1 tsp. chicken flavor instant bouillion

8 oz. uncooked bow tie pasta

Bring first three ingredients to a boil. Add pasta, cooked to desired doneness. Drain, keep warm.

Chicken:

2 Tbsp. olive oil or vegetable oil

1 lb. boneless chicken breast, cut into 2 x 1/2 inch strips

1 garlic cloves, minced

1/2 cup water

1 tsp. cornstarch

1/2 cup diagonally cut green onions (1/2 inch pieces)

1 small can sliced black olives

1 1/2 cup chopped fresh basil or 1 tsp. dried basil leaves

1/2 tsp. chicken flavor instant bouillon

1 cup cherry tomatoes, halved.

While pasta cooks, heat oil in large skillet over medium high heat. Add chicken and garlic; cook and stir 6-9 minutes or until chicken is no longer pink. In a small bowl, combine 1/2 cup water and cornstarch; blend well. Stir into chicken. Add onions, olives, 1/4 cup basil and 1/2 tsp. bouillon; cook and stir 2-3 minutes or until mixture is slightly thickened and glazed. Pour over cooked bow tie pasta; add tomatoes and toss to coat. Serves 4 (I usually double

Artisan No-Knead Bread

adapted from Jim Lahey, Sullivan Street Bakery

3 cups all-purpose flour or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 tesapoons salt
Cornmeal or wheat bran as needed

1. In a large bowl combine the flour, yeast and salt. Add 1 5/8 cups water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. (Don't be fooled, your hands will be COVERED in sticky dough right about now...that is ok!) Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (NOT terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cottong towel and let rise for about 2 hours (I usually go for about 3 hours). When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes (I only ever do an additional 5-10 minutes max because I don't like a really hard, dark crust), until loaf is beautifully browned. Cool on a rack.

Whole Wheat Cinnamon Raisin Bread

1 tbsp active dry yeast
1/4 cup warm water (approx 110F)
1 1/4 cups buttermilk, room temperature or a bit warmer
1/4 cup honey
2 tsp salt
2 tsp cinnamon
1 cup whole wheat flour
2 - 2 1/2 cups white whole wheat flour
2/3 cups raisins


In a large bowl, combine yeast and warm water. Let stand for 5-10 minutes until foamy.
Mix in buttermilk, honey, salt, cinnamon and whole wheat flour. Stir well. Gradually mix in white whole wheat flour, stirring with a wooden spoon until dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface, adding a bit more flour as you go to keep it from sticking, and knead until smooth and elastic, about 5-7 minutes (it won't get quite as smooth as breads made with other flours, but it will still be a bit stretchy). Place in a lightly greased bowl and cover with plastic wrap. Let stand for 1 1/2 - 2 hours, until doubled in size.
Preheat oven to 375F.
Turn bread out onto a lightly floured surface and gently deflate. Shape into a rectangle, then form into a log by folding the short ends into the center, then pulling the long ends up and pinching them together. Place dough seam-side down into a greased 8x4 inch loaf pan. Let rise for 45-60 minutes.
Bake at 375F for 35-40 minutes (until an internal-read thermometer inserted into the bottom of the loaf reads approx 200F). Remove from pan and cool completely on a wire rack before slicing and toasting.
Makes 1 loaf.

Sweet Potato Frys

1 large sweet potato
Olive Oil cooking spray
Salt
Pepper
Fresh Rosemary

1. Peel the sweet potato and cut it into strips...to look like fries! Try to make them all the same size so they cook evenly.
2. Spray a baking sheet and put the potato fries on the sheet, spaced out.
3. Spray the fries lightly with the cooking spray.
4. Sprinkle with seasonings...salt, pepper, and fresh rosemary. Or use whatever spices you like. 5. Roast in a 400 degree oven for 30-40 minutes. Make sure you turn the fries every ten minutes or so.
6. Let them cool briefly and dig in!

Crockpot Chicken Teriyaki

2 chicken breasts
1 onion, chopped
1 cup brown sugar
1 cup soy sauce
1/4 cup chicken broth
2 teaspoon ginger
2 cloves garlic
Mixed veggies of your choice (I like broccoli, carrots, zucchini, and green peppers)

Combine all the ingredients, except the veggies, in a crockpot. Cook on low for 6 hours. During the last 30 minutes, add the veggies. Serve over rice.