Recent food choices

Just thought I would share a few recipes with you.  These are 3 that we made over the last few days.  I hope you enjoy!

Black Bean Soup

2T oil

1 Large or 2 Medium onions, chopped

1T minced garlic

1T chili powder

1T ground cumin

3C cooked black beans, drained

1 quart vegetable stock

Salt and freshly ground pepper

2t freshly squeezed lime juice

Minced fresh cilantro leaves for garnish

  1. Put oil in medium sauce pan over medium heat.  When hot, add the onion and cook, stirring, until softened, about 5 minutes.  Stir in the garlic, chili powder, and cumin and cook, stirring, for another minute.
  2.  Add beans, stock, and some salt and pepper.  Turn the heat up to med-high and bring soup to a boil, then turn the heat down to med-low and cook, stirring occasionally, for about 10 minutes.  Turn off heat.
  3.   Let the soup cool slightly, poor about half of the soup into a blender, and puree
  4.   Add the lime juice and stir; taste and adjust the seasoning.  Serve garnished with cilantro and sour cream (optional)

 

Indian-Style Pumpkin (or Winter Squash) Soup

3T butter or oil

3 pounds of sugar pumpkin or any winter squash (we actually used sweet potatoes because that’s what we had on hand, but we’ve used butternut squash and pumpkin before)

1 Medium onion, roughly chopped

1T minced garlic

1T curry powder

1T minced peeled fresh ginger

Salt and freshly ground pepper

5C vegetable stock

1C coconut milk

garnish with chopped cilantro

  1. Cook the Pumpkin or Squash as directed (we steamed the pealed, and cubed sweet potatoes or you can bake the squash or pumpkin and dig out the insides)
  2. Put the butter or oil in a medium sauce pan over med-high heat.  When the butter is melted or the oil is hot, and onion and cook, stirring occasionally, until the onion softens, about 5 mins.  Add the curry, garlic, ginger, salt, and pepper and continue to cook another minute or so.  Add the pumpkin and stock and bring to a boil, then lower the heat so the soup bubbles gently.  Cook another 30 mins.
  3. Let soup cool slightly and pour in to a blender to puree.
  4. Heat pureed soup through and add coconut milk.
  5. Garnish with cilantro

I got creative with this soup and sautéd some fresh veggies that I found in the fridge in olive oil and minced garlic...fresh cut green beans, broccoli, and shredded carrots. I also threw in some cooked quinoa. Yum!

Last but not least…

Quinoa Burgers

2 rounded cups cooked quinoa (see note below for cooking instructions)

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon Splenda or sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying

To cook quinoa:

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

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3 thoughts on “Recent food choices

  1. Pingback: day 19: cooking it up: fall/winter Chicken, Black Bean, and Cilantro Soup, SO good! « ipinterest

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