Thursday, October 25, 2012

Black-Eyed Pea, Veggie & Sausage Soup (Slow-Cooker)

Last weekend was a little cooler (unlike today) and I wanted a big pot of soup simmering away for the football game. I came across several recipes that called for peas, squash, a green (kale, spinach, etc.) and dumped all of this in the crockpot - except for the sausage. This is a hearty, spicy soup. You definitely should give it a go, you can substitute some of the ingredients with things you have in the pantry or freezer.
  • 1 Vidalia onion, peeled and roughly chopped
  • 2 medium carrots, peeled and roughly chopped (I used 3 smallish ones)
  • 2 cups peeled and cubed butternut squash
  • 3 cups cooked black eyed peas (2 15 ounce cans, drained and rinsed)
  • 2 cups chopped kale (spinach, chard, collards or kale)
  • 1 package Tofuky kielbasa, sliced
  • 4 cups Chicken-less chicken broth
  • 1 can (14 ounces) diced tomatoes
  • 1 heaping teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon thyme
  • Salt and pepper to taste
This may be one of the worst pics I've ever taken, sorry!
In a large slow cooker, combine all ingredients. Give it a good stir. Cover and cook on high for 4 to 5 hours or on low for 7 to 8 hours.

Toss the sausage in a non-stick skillet and cook until brown on both sides.

Stir and adjust seasonings (adding salt and pepper to taste) before serving. Ladle the soup into  your bowl and top with 5-6 slices of sausage. Delicious! Leftovers are great, but I would keep the sausage separate from the soup, these are delicious sausages but get funky when left in liquids.

Thursday, October 18, 2012

Pumpkin Cinnamon Bread with Crumb Topping

The weather cooled off a little and I could feel Fall in the air. I wanted to enjoy the change and decided to whip up some quick bread. I used a few recipes (mixed and matched) to come up with this. It's so delicious and makes two nice loaves. I forgot to take a pic before I took the bread from the pans and had started enjoying this yummy loaf. This is definitely a make-again.
  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 2 tablespoons ground flax seed
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • equivalent of 2 large eggs (I used EnerG)
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1 cup pumpkin puree - not pie mix)
  • 1/2 cup olive oil (I've made this twice and 1 once used 1/4 cup oil with 1/4 cup applesauce)
  • 1/3 cup water
  • 1 tablespoon vanilla extract
Crumb Topping:
  • 2 tablespoons Smart Balance, cold 
  • 1/4 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/3 cup flour

Mix topping ingredients together with fork or fingers, until it is a crumbly mixture.  Wrap and place in fridge until ready to use.

Preheat oven to 350F.  In large bowl, combine flours, ground flax, cinnamon, nutmeg, baking soda, baking powder, and salt.  Mix well.

In another large bowl, combine egg substitute, sugars, pumpkin, oil, vanilla, and water.

Gently fold wet ingredients into the dry ingredients, just until completely moistened.  Do not over stir.

Spoon batter into two sprayed loaf pans - dividing the batter equally.

Sprinkle crumb topping over loaves.

Bake for 40-45 minutes, or until toothpick comes out almost clean.  It is done when toothpick still has a few tender crumbs sticking to it.  Cool in pan about 15 minutes.  Remove onto wire rack.  Enjoy!

Tuesday, October 16, 2012

Enchilada Pie

I have several Tex-Mex casserole type dishes, each just a little different from the other. I love that these one dish casserole's are an entire meal, just add a little side salad of lettuce, salsa, jalapeno, sour cream, whatever you enjoy and you're done! Tay was over when I started this but left before it was even in the oven so you only get to enjoy one pic of her   ;-(   -- make this you'll be glad you did.
  • 1 tablespoon(s) olive oil
  • 1 cup chopped red bell pepper
  • 1 package LightLife Smart Ground
  • 1 tablespoon ground cumin 
  • 1 can fire-roasted diced tomatoes
  • 1 can red enchilada sauce
  • 1 can (4 oz) chopped green chiles
  • 1 cup frozen corn kernels
  • 3/4 cup(s) canned sliced black olives
  • 3 taco sized (8-incg) flour tortillas
  • 1  cup or so Diaya PepperJack shreds
  • Toppings: sour cream, and chopped tomato, onion and scallion

Heat oil in a large nonstick skillet over medium heat. Add pepper; sauté 3 to 4 minutes.
Add Smart Ground and cook, until stirred-up well. 
Stir in cumin, tomatoes, 3/4 of the can of enchilada sauce and chiles. Bring to a simmer and cook 10 minutes to develop flavors.

Remove from heat, stir in corn and olives.

Heat oven to 350°F. Spray round 2 quart glass baking dish with cooking spray. Lay one tortilla in bottom of dish. 
Top with 1⁄2 the enchilada mixture. 
Add about 1⁄3 the cheese. 
Top with another tortilla.
Add the remaining enchilada filling.
About 1⁄2 the remaining cheese. 
Top with the last tortilla. Pour the rest of the enchilada sauce over the top and bake 25 minutes. 
Sprinkle with remaining cheese and bake 5-10 minutes or until filing bubbles. 
Cool 5 to 10 min. before cutting in wedges. Serve with toppings.

Sunday, October 7, 2012

Black Bean-Tomato Soup with Cilantro-Lime Cream

I cooked dried black beans last week and had about 2 cups left over and decided to make soup, even though the weather here is still in the mid 80's. I based this on the recipe over at Cooking Light - below is my super easy and vegan version.
  • 1 Vidalia onion, chopped (about 1 cup)
  • 1/2 cup celery, chopped
  • 1 1/2 teaspoon ground cumin, divided
  • 1 teaspoon chile powder
  • 4 garlic cloves, minced (mine were kind of small- use less if you wish)
  • 1/2 teaspoon freshly ground black pepper
  • 2 (15-ounce) can black beans, rinsed and drained ( or 2+ cups cooked dried beans)
  • 1 (28-ounce) can petit diced tomatoes, undrained
  • 3 cups no chicken broth 

Cook onion and celery in a large saucepan with 1/4 cup water. Sweat them 5 minutes or until celery is tender.

Stir in 1 1/2 teaspoon cumin, chile powder, and garlic; cook 1 minute.

Stir in black pepper, beans, tomatoes, and broth; bring to a boil.

Cover, reduce heat, and simmer 10 minutes. Use an immersion blender and blend until smooth. Keep warm.

Make Cilantro-Lime Cream:
  • 1/2 cup Toffuti sour cream 
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon cumin 
  • 1 teaspoon grated lime rind 
  • 2 tablespoon fresh lime juice

Combine sour cream, cumin, cilantro, rind, and juice in a small bowl.

Mix well.

Drizzle cream over soup.
Serves 8, enjoy!

Tuesday, October 2, 2012

Chorizo & Pasta Soup

Continuing with my Tex-mex theme, here's a delicious spicy! soup. You probably have everything in your house right now to whip up this pot of yumminess. You can use what ever pasta you have, just remember this is a soup and it needs to stay on a spoon!

  • 2 Field Roast chorizo sausages
  • 2 cloves garlic, minced 
  • 3 14 ounce cans vegetable broth 
  • 2 cups bottled salsa (I used Pace medium salsa)
  • 1 - 2 canned chipotle peppers in adobo sauce, drained and finely chopped 
  • 1 teaspoon dried oregano, crushed 
  • 1 teaspoon ground cumin 
  • 5 ounces dried small shells pasta 
  • 1 cup chopped zucchini (1 small) 
  • 2/3 cup Diaya mozzarella shreds
  • 1/4 cup snipped fresh cilantro or Italian (flat-leaf) parsley

Remove plastic casing from chorizo. Crumble chorizo in a soup pot, add garlic, and cook until chorizo is brown. Set aside.

Stir broth, salsa, chipotle pepper, oregano, and cumin into pot. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. 

Stir in pasta and zucchini. Simmer, uncovered, until pasta is tender but still firm, stirring occasionally. (Let the cooking directions for the pasta be your guide here.)

Remove pot oven from heat; stir in 1/3 cup of the mozzarella cheese and the cilantro.

Sprinkle with the remaining 1/3 cup mozzarella cheese, if desired, and garnish with additional cilantro.

Makes 6 main-dish servings. Enjoy!