Archive for January, 2009

Navy Bean Soup.

January 28, 2009


A few months ago I saw a recipe for navy bean soup and I haven’t been able to get it off my mind since!

My boys weren’t fans of it. ūüė¶ Spencer doesn’t like beans very much and Landon… I’m not really sure why Landon wouldn’t eat it. I thought it was great though. I had a big bowl the first night and then another bowl last night. Last night’s had gotten so thick though, I actually had it with a fork.

Navy Bean Soup

16 ounce bag dried navy beans plus water for soaking
2 ham hocks
3 cloves garlic, minced
1 onion
, chopped
2 baking potatoes, peeled and diced
5 cups water
2 teaspoons salt
1 teaspoon pepper

Soak beans in water overnight.

Drain beans and place in crockpot. Add all other ingredients are cook on low for 6 to 7 hours.


Ten-Minute Chilaquiles

January 26, 2009

Okay, I have to admit that I have no idea what a chilaquile is but when I saw the recipe in Vegetarian Classics I needed to make it. If only because it calls for corn chips and I ‚̧ corn chips.

It was SO easy. I was expecting to come home today and have to boil a sauce on the stove, etc. but none of that. You just have to mix the sauce together and layer everything and bake.

It was really good. Even Spencer said it was a keeper and normally he just tolerates my meatless meals. I will make a few changes next time. Another can of beans is definitely needs, maybe some black beans. Also, less cheese and save some corn chips for the top to have some crunch. Otherwise, perfection.

Ten-Minute Chilaquiles
from Vegetarian Classics

The Sauce:

1 cup salsa
2 cups tomato sauce
1/2 cup water
1 (4 ounce) can chopped green chilies, undrained
1 (14 ounce) can pinto or kidney beans, rinsed well
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano

The Fixings:

1 (11 ounce) bag corn chips
1 cup sour cream
2 cups grated Monterey Jack Cheese

Preheat oven to 350.

Combine all the sauce ingredients in a large bowl.

Pour half the sauce in a shallow 2 1/2 quart baking dish, and top with half the corn chips. Drop little spoonfuls of half the sour cream all over the chips then sprinkle on half the cheese.

Top with the remaining chips, sauce, sour cream, and chees. Bake 35 minutes or until hot and bubbly.

Quick Note.

January 25, 2009

If you have time please sign the PETA petition urging NFL officials to test Michael Vick for certain brain disorders before being allowed to come off suspension: Yup, click here!

Duke, who is 1/2 pit bull thanks you and would also like to ask the NFL folks if he could have 5 minutes alone with Michael Vick.


Black Bean & Pumpkin Chili

January 23, 2009


This is by far my favorite chili recipe ever. It’s filled with a ton of beans, which is what I expect out of a chili. Plus it’s got pumpkin! You should know by now that I love pumpkin more than just about anything. You can’t really taste the pumpkin in it (Spencer can’t tell and I don’t tell him) but just knowing it’s there makes me feel healthier.

My original plan was to do this without meat (normally I do chicken or turkey) but Spencer said he’d prefer at least a little meat. I had about 1/2 pound of ground beef in the freezer so I browned it up to throw in the chili. It was just enough meat to know it’s there, but not so much that’s it’s the only thing you see/taste.

Black Bean & Pumpkin Chili
adapted from Taste of Home

1 medium onion, chopped
3 garlic cloves, minced
1/2 pound ground beef
2 tablespoons olive oil
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

In a large skillet, cook ground beef, onion, and garlic in olive oil. Drain off fat and transfer mixture to crockpot. Stir in remaining ingredients. Cook on low 4 to 5 hours.

Oatmeal Date Cookies

January 20, 2009


I’m obsessed with dates lately. I’ve always liked them but my Fresh Market just started selling them in the bulk bins so I can get them super cheap now. So today I wanted to make oatmeal cookies but didn’t want to use the usual raisins. I went on a search for a fun recipe and found something with dates! So excited.

The original recipe called for chocolate but I was worried that would be way too sweet for me so I went ahead and left it out. Let me tell you, they don’t need the chocolate. Oh, and I was very excited because the recipe only calls for brown sugar and you know what that means! Soft cookies!

Oatmeal Date Cookies
adapted from Cooking Light

6  tablespoons  unsalted butter
3/4  cup  packed light brown sugar
1/3  cup  all-purpose flour
1/3  cup  whole-wheat flour
3/4  teaspoon  baking soda
1 1/2  cups  regular oats
1/2  teaspoon  salt
1  lightly beaten egg
1  teaspoon  vanilla extract
1  cup  chopped pitted dates

Preheat oven to 350¬ļ. Melt butter in a small saucepan over low heat. Remove from heat and add brown sugar. Stir until smooth. In a medium bowl, combine all-purpose flour, whole-wheat flour, baking soda, oats, and salt. Combine the butter mixture with the dry ingredients, and add egg, vanilla, and chopped dates.¬† Spoon mixture by tablespoon-fulls out onto lightly greased (or silicone baking mat‚Äďcovered) baking sheets. Bake for 12 minutes, until tops are dry to the touch.

Egg Drop Soup

January 18, 2009


I’m entering this into the Wine & Dine: Chinese New Year over at Joelen’s. Make sure you check her blog out. She is truly amazing in the kitchen.

I’m back ya’ll! After a much needed break from blogging, I have returned. Yay! I ever started a food journal so that maybe I’ll eat healthier than usual.

We’re nearing grocery day so our kitchen is looking a little empty right now. What’s a girl to do? Make soup of course! Last time I was sick my mom brought my egg drop soup and I’ve wanted more ever since then. Egg drop soup is so simple and uses stuff that I always have on hand.

I used a Weight Watchers recipe mainly just to justify keeping the cookbook on my shelf but it turned out decent. A little bland but I didn’t have any green onions or crunchy wonton strips to add.¬† I’m definitely making this one again but I’ll make sure I have green onions next time.

Egg Drop Soup
adapted from Weight Watchers

4 cups chicken broth
1 tablespoon soy sauce
1 teaspoon fresh ginger
3 large eggs, lightly beaten

Simmer broth, soy sauce, and ginger for about 10 minutes until the flavors come together. Slowly whisk in eggs until strands form.