Black Bean Soup with Roasted Poblanos

Black Bean Soup with Roasted Poblanos

We both finished a bowl looked at each other and said I would make this again with smiles on our faces. Some how probably because I clicked follow I started getting Facebook post for Simply Sophisticated Cooking  she always has the best pictures and pretty darn good recipe, so I pinned for later reference.  The only thing we did not have were the  Poblanos peppers but we grabbed a couple on our next grocery trip. This was a fairly simple well worth trying.

 

Ingredients

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  • 2 fresh poblano chiles
  • 2 TBS olive oil
  • 1 medium onion, peeled and finely chopped
  • 4 cloves garlic, peeled and crushed
  • 1 large dried ancho chile
  • One 14.5 oz can of fire-roasted diced tomatoes
  • 3 c. chicken or vegetable broth
  • 3 c. cooked black beans (about two 14.5 oz cans, rinsed and drained)
  • kosher salt to taste
  • 4 TBS roasted, salted pepitas (pumpkin seeds) – we alwasy have raw on hand so I just pan toasted these
  • 1/2 c. crumbled feta cheese
  • 1 lime, cut into 4 wedges

 

How

Preheat the broiler. Place the poblanos on a foil-lined baking tray, and broil for 8-12 minutes, turning every few minutes with tongs, until the peppers are blackened all over. Remove the peppers from the oven, and place them in a bowl, covering the bowl immediately with plastic wrap. Let the peppers steam under the plastic wrap for 15 minutes, then peel off and discard their skins, remove and discard the seeds and stems, and finely dice the pepper flesh.

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Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and crushed garlic cloves and sauté until onion is golden brown, about 8-10 minutes.

 

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Remove the seeds and stem from the dried ancho chile and discard. Place the ancho chile in the pan with the garlic and onion and cook, stirring, until chile has softened and become pliable, about 1-2 minutes.

Add the garlic, onion, ancho chile, and tomatoes to a blender and puree until smooth, then return the puree to the saucepan.

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Stir in the broth, then bring to a boil. Reduce heat to a simmer, and simmer until the soup is thickened, about 10-15 minutes. Stir in the beans and the diced poblanos and cook until heated through, about 3-5 minutes. Season to taste with salt.

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Divide the soup between 3 or 4 bowls, topping each with 1 TBS of pumpkin seeds, 2 TBS of crumbled feta cheese, and a squeeze of lime juice. Serve immediately.

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Roasted Spiced Pork, Figs and Onions

Roasted Spiced Pork, Figs and Onions

We made this in June or July but I have been taking the summer the way it should be laying back and relaxing so no posting. Today is the first official day of Fall so here I am. Lyn found this recipe in Prevention Magazine so we tried. The first time I had rather large onions and the slices in my opinion were too large so the next time I sliced thinner and it worked out nicely. Also I would quarter the figs length wise my mind automatically goes the opposite. This was not only fast – good for a week night meal-but tasty.

Note the first time we made I had no red onions just sweet white so we tried anyway both were good but I prefer the red.

Prep to table about 20 minutes

 

Ingredients:

  • 2 Red Onions  – cut into eighths or sixteenths depending on size of onion (also tried sweet white)
  • 6 fresh figs – quarter
  • 1 lbs. trimmed pork tenderloin sliced ¼” slices
  • ¾ tsp. cumin
  • ¼ tsp. each salt and pepper
  • ½ cup dry red wine

Sorry did not have picture of ingredients with red onions

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How:

Combine the cumin, salt and pepper in plastic bag add pork and toss to coat

Heat fry pan (cast iron would work best) with olive oil spray over medium-high heat.

Add pork and cook, turning, until golden brown and cooked through, about 4 minutes.

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Transfer to plate, cover and keep warm.

Coat skillet with olive oil spray and cook onions and figs stirring until tender, about 7 minutes.  May take a little longer if you are not using a cast iron pan.

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Add ½ cup dry red wine and cook until reduced to 2 Tbsp., about 2 minutes.

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Serve alongside pork on platter.

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Crown Royal BBQ Sauce

Crown Royal BBQ Sauce

This sauce gets better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste.

INGREDIENTS

  • 1/2 lg. sweet onion, minced
  • 4 cloves garlic, minced
  • 3/4 cup Crown Royal
  • 2 cups ketchup
  • 1/3 cup white vinegar
  • 1/4 cup Worcestershire Sauce
  • 1/2 cup brown sugar, packed
  • 3/4 cup molasses
  • 1/2 tsp. black pepper
  • 1/2 Tbs. salt
  • 1/4 cup tomato paste
  • 2 Tbs. Liquid Smoke
  • 1/3 tsp. Tabasco

How

Combine onion, garlic, and Crown Royal in a 3-quart saucepan. Saute’ until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture; flame for 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a medium simmer. Simmer 20 minutes, stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Cool and enjoy.

Red Onion Relish

Red Onion Relish

We bought a bunch of red onions and remembered something we had made a long time ago turkey cutlets with red onion relish so I quickly decided we need some of this relish in the frig, it was good on that dish as well as chicken, burgers and on top of a regular salad.

Sweet-meets-savory relish gives a refreshing kick to this quick-to-fix main dish — the only prep step is chopping the onions.

Ingredients:

•             1  tablespoon(s) olive oil

•             1  large (1-pound) red onion, thinly sliced

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•             3  tablespoon(s) sugar

•             3  tablespoon(s) cider vinegar

•             1/2  teaspoon(s) salt

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How:

In 12-inch, nonstick skillet, heat 1 tablespoon olive oil on medium 1 minute. Add sliced onion and cook 15 minutes or until very soft, stirring occasionally.

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Stir in sugar, cider vinegar, and 1/4 teaspoon salt. Reduce heat to low and simmer 5 minutes longer.

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Makes about 1 cup relish.

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Crispy Traditional Potato Pancakes

Crispy Traditional Potato Pancakes

By Joan Nathan

Ingredients:

  • 2 pounds russet (baking) or Yukon Gold potatoes

russett

  • 1 medium onion

onion

  • 1/2 cup chopped scallions, including the green part

scallions

  • 1 large egg, beaten

egg

  • Salt and freshly ground pepper to taste
  • Vegetable oil for frying

How:
1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.

2. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.

3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons* of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.

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*I like really big pancakes so my pick show much larger ones, maybe 4-6 tablespoons. remember I am a pinch of this or handful of that kind of cook.

Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.

Big Fat Cod Potato Pancakes

Crispy Oven Baked Russet Fries

 

 

Avocado Tuna Fish Melt

Avocado Tuna Fish Melt

Ingredients:

  • ½ Avocado
  • 1 small can of tuna – I found this great multipack of what appear to be ½ size cans at BJ (perfect for one) so if a regular is 5 oz. this would be 2.5 oz.. If you don’t have a small can double other ingredients
  • A few chopped roasted Baby Roma Tomatoes – salsa is nice also
  • Salt and pepper to taste
  • A shake of Onion and garlic powder to taste (optional)
  • Bread – your choice
  • Sliced or shredded cheese your choice I happen to have some sliced provolone left over from my stuffed eggplant.

 ingredients

How:

  • Drain the tuna and flake in a small bowl. Add avocado and other ingredients and combine to mix well
  • Lightly toast the bread
  • Spread tuna mixture on the bread

spread the tuna

  • Cover with cheese

top with cheese

  • Place on cookie sheet and under a broiler on high until the cheese is melted I like slight browned.

server

Served with corn salad and what else a couple Baby Roma Tomatoes, the slice cucumber never made it to my plate. What one’s got to munch you know.

Crockpot Rotisserie Chicken

Crockpot Rotisserie Chicken

Summer time is time for beer butt chicken which I find a lot easier to make than setting up the Rotisserie on the BBQ and when winter rolls around I could still make it outside but roasting in the oven takes over. Besides I save grilling steaks and fish for winter standing in the snow is a lot better when you only have to flip a steak.  I liked the looks of this recipe when I saw it and the results were pretty darn good for a wicked easy recipe. I did substitute smoked paprika and went strictly with powders and as promised this was great. Next time I might add some brown sugar and try the paste slightly drier.  You should try this if you have a crock pot.

 Ingredients

  • 1 broiler/fryer chicken (3.5-4 lbs.)
  • 2 Tbsp. Smoked Paprika – spicy or mild your choice
  • 1/2 tsp. cayenne pepper (optional!)
  • 1 1/2 tsp. onion powder
  • 2 Tbsp. garlic powder or 3 cloves garlic
  • 1 tsp. salt
  • 1/2 tsp. black pepper

the rub

How:

Place all of your ingredients in a small bowl and stir in water by the teaspoon until a paste forms. Spray your slow cooker with cooking spray and place the chicken in, breast side down in crock pot. Down rather than up give you moister breast.

Coat the chicken inside and out with the paste. Cover and cook on low 6-7 hours or on high 3.5-4.5 hours. Make sure the thickest part of the thigh registers at 180 degrees. Wow, how simple is that? You can use the leftover chicken to make a variety of recipes like Rotisserie Chicken Soup, Chicken salad or Chicken club sandwich.

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The only downside and it is minor that I found was the skin was not crispy Next time I will try breast up to see if the skin crisp any – Crispy skin was not as important to me since I mostly do not eat it. Aren’t I the healthy one?  Also my crock pot has a rack will try on that so it does not sit in drippings. Will update as time goes on.

chicken

Served with coleslaw and potato chips.

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Adapted from Busy Mom
Two Leftover Soups – Rotisserie Chicken and Brisket Barley

Two Leftover Soups – Rotisserie Chicken and Brisket Barley

Lyn got the Flu, you know the one that they just declared an emergency in Boston for the over 700 reported cases, have tents set up outside hospitals in the south you know the Flu that is taking over our nation as the global warming (is real, no it’s not) affects our weather. I am sure that if you listen close enough to the talk shows and pretend real new stations you will hear something like it’s not actually a flu that is causing this it is more that the cost of oranges has risen effecting the supply of vitamin C and if the government would just stop taxing orange skins this would not have happen. Anyway…….

I bought a rotisserie chicken the other day was running late and needed a quick meal when I gazed the aisle of fried food or old pasta dishes and the thought of well-preserved food in the frozen aisle I settled for the rotisserie chicken with the thoughts of making a quick soup for Lyn with the leftovers. The time came to make it and when I pulled it out of the frig noticed the left over brisket the gears started to turn. Chicken soup and beef barley soup.

Note: I really did not measure anything

Chicken Soup

  • Chop a few stocks of celery
  • Chops a small to medium onion
  • A couple of carrots sliced bite size
  • 1 or 2 cloves of garlic
  • Small handful of dried Basel
  • Couple of bay leaves
  • Salt and pepper ( I start with a little and add to taste when done)
  • Large can of low sodium broth
  • Cut up the chicken into 4 pieces
  • Water

Leftover Chicken Soup

How:

Sauté the onions, carrots and celery in olive oil until the onions are tender

Add the garlic stir until you can smell about 30 seconds

Add basil and stir then add broth

Add chicken

Add water to cover

Bring to boil and simmer until done at least 45 minutes

You can cook rice or noodles to serve with

Freezes great

Beef barley soup

  • One carrot rough chopped
  • A few mushrooms rough chopped
  • Small Onion chopped
  • 1 clove Garlic chopped
  • About 1 teaspoon dried oregano it was a good pinch
  • Left over brisket about 1 to 1 ½ cup chopped
  • 2 cups beef broth
  • 1/4 heaping cup barley

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How:

Saute the onion in olive oil until soften add garlic until you smell about 30 seconds.

Combine everything else in a pot bring to boil reduce to simmer for about an hour

Serve with cilantro on top cause my wife like that

Add barley and simmer for about 30 minutes

You could ad any vegetable you want and if you like crunchy add last 30-20 minutes of simmering.

Barley

barely

Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries, although it is slightly lighter in color. Sprouted barley is naturally high in maltose, a sugar that serves as the basis for both malt syrup sweetener. When fermented, barley is used as an ingredient in beer and other alcoholic beverages.

Deionion Branch Dip

Deionion Branch Dip

Makes 3 cups.Why this recipe works:

A good roasted onion and bacon dip recipe starts with a good technique for roasting the onions. We developed a roasted onions recipe that met three criteria. To get a tender and moist interior, we roasted them cut side down on a pan rubbed with a small amount of oil. Halving the onions also gave us a pleasing presentation, with the onions reasonably intact. Finally, we wanted a good amount of surface caramelization in our roasted onions recipe. We noticed that during cooking the outer rings of the onions rose off the pan and so caramelized less than the inner rings. The remedy was to cut two small X’s at the top of each onion half; these slits allow steam to escape during cooking and helped to limit the tendency of the outer rings to lift up and off the pan.

With its fresh ingredients, this dip tastes like an uptown version of the old standby made with powdered onion soup mix. Serve with chips, pita bread slices, carrots sticks or just stick your fingers in when no one is looking.

Ingredients

Roasted Onions

  • 6 medium yellow onions halved crosswise, root and stem ends X’d twice (see illustration below)
  •  1 Tbsp. olive oil

Dip

  • 6 – 8 slices bacon, cooked crisp and drained, crumbled
  • 2 cups sour cream
  • 2 ¼ tsps. Worcestershire sauce
  • 1 tsps. Dijon mustard
  • ½ tsps. celery seed
  • 3 Tbsps. chopped fresh chives
  • ½ tsps. table salt
  • Ground black pepper

How

1. Adjust oven rack to lowest position and heat oven to 400 degrees. Line a baking sheet or jelly roll pan with aluminum foil; rub foil with oil. Place onions cut side down on baking sheet. Roast until dark brown around bottom edge and tender when pierced with thin skewer or knife tip, about 30 minutes. Transfer pan to rack; let onions rest for 5 minutes before lifting off pan with metal spatula. Let onions cool then peel and chop fine.

2. Mix all ingredients (including onions) in medium bowl. Serve immediately or chill.

If you want spice it up with cayenne powder or some red pepper flakes

X’ing Onions

Cutting two small X’s near the end of the onion allows moisture to escape during cooking. This helps keep the rings level as they cook.

Original recipe is from Cooks illustrated 1997
Acorn Squash with Ground Lamb and Kale

Acorn Squash with Ground Lamb and Kale

My brother in-law Mike (seems to be about 12 Mike’s in our families) usually has good taste in most things including food he posted this to his Facebook, I in turn pinned as it is called to my Pinterest and Lyn in turn batted her eyes and ask “Do you think you could…” So yesterday as we were drying some more Kiwi (metzah metz attempt) we went to Wholefoods to picked up so ground lamb and kale and as Lyn put it on the way home “ I am going to go home have a glass of wine while my husband cooks me dinner” Spoiled maybe but deservedly so, beside I love her ever so much.

From The Paleo Secret

Ingredients

  • 2 acorn squash halved and seeds removed (cut ends off both sides so they sit on a flat surface)
  • 1 to 1 ½ lbs of ground lamb
  • 2 bunches of kale (washed, de-stemmed and chopped)
  • 2 large onions (chopped)
  • salt and pepper
  • cumin
  • coriander
  • 4 Tbsp coconut or palm oil for cooking

Steve note: they do not give measurements I suggest from 2 Tsp to 1 Tbsp. or cumin and coriander. Also next time I am adding some cinnamon.

How

Preheat oven to 400 deg. Place acorn squash halves upside down in a baking dish and fill dish with a little bit of filtered water. Bake for 40 minutes or until soft and fork goes through easily.

While squash is baking, heat oil in a large skillet and sauté onions. Add kale and cover until it cooks down. Stir frequently. Heat oil in a second skillet and brown the ground lamb. Add salt, pepper, cumin and coriander to lamb while cooking. When kale is cooked down, add ground lamb to mixture with a slotted spoon. Stir and spoon into acorn squash bowls (once the squash halves are cooked). Drizzle with olive oil and serve. If you want extra meat, add a helping of meat mixture to the side of the bowl. Enjoy!

Other lamb recipes from stevesacooking.com

BBQ Masala Yogurt Marinated Butterflied Leg of Lamb

Leftover Lamb Flatbread Pizza drizzled with Pomegranate Molasses

Roast Leg of Lamb with Lemon, Garlic, and Rosemary

Lamb Stew with Spring Veggies

Gyros Sandwich “Lambie Pie”

 

Kale

What's New and Beneficial About Kale from Wholefoods
  • Kale can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in kale do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw kale still has cholesterol-lowering ability–just not as much.
  • Kale’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits.
  • Kale is now recognized as providing comprehensive support for the body’s detoxification system. New research has shown that the ITCs made from kale’s glucosinolates can help regulate detox at a genetic level.
  • Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale’s flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.