teacher by day - chef by night
St. Patrick’s Day is just around the corner so I have a delicious green soup for you today! This is a nice basic Cream of Broccoli Soup – it has all the flavors you would want and gets its thickness from potatoes that are cooked …
Nothing says love like taking care of someone. Valentines Day just happens to occur in the middle of winter and flu season. Nothing (according to my mother) is better for the flu than Chicken Soup. So, since you love to take care of your significant …
I’m not sure if you have a Shop Rite near you – but I love their Can-Can Sale. One of the things I just stocked up on was Black Beans, since they were on sale for 48 cents a can!
In my effort to eat healthy and finish up older cans before adding new ones (and use the cilantro and jalepeno that was in the fridge before it went bad) – I came up with this easy & tasty Black Bean dish…. Think Vegetarian Burrito in a Bowl – this is also easily adaptable for your flavor preference so make this fast/easy/tasty dish to suit your taste buds tonight (or soon)!
Heat a medium pan on medium-high heat and coat pan with Olive Oil. Cook onions until they start to soften (3 – 5 minutes). Then add the garlic and both peppers. Cook an additional 5 minutes and then add the rest of your ingredients. You can add some stock if you want this slightly more liquidy. This is not overly spicy – add more spice if that is the flavor you enjoy.
Serve over Cilantro Lime Rice with a dollop of Sour Cream, some salsa, avocados and some cheese!
Cook rice according to package directions (replacing the stock for water in my opinion). Once your rice is cooked – mix in the chopped Cilantro, lime Juice and sugar – adjust as needed. SUCH an easy Mexican side dish that kicks up the flavor or plain white rice.
And I leave you with this, Today’s Question of the Day… what is your favorite food to stock up on when it goes on sale (without trying to be an extreme couponer or hoarder?)
When people ask you what your favorite food is, what answer do you give them? For me I have to always say that it is a tie between Chips & Salsa and Dark Chocolate (I know, its a strange “combination” – but as long as …
Was one of your News Years Resolutions to “Make Healthier Eating Choices”? BUT – do you love Chocolate too much to give it up in the effort to eat healthier? Well… you are in luck, I have the perfect solution for you! These Chocolate Covered …
Ok… now that we have some questions out of the way – I present you with Black Bean Brownies (with the optional topping of Ok-to-Eat Raw Cookie Dough). Now remember, you promised that you would at least hear me out before running away!
My mother’s birthday was last week and she told me “I don’t want anything chocolate because I don’t need it”. Well honestly mom, who “needs” chocolate!? I knew that she was trying to send me the message that she didn’t want something fatty and bad for her. But my mom loves chocolate, and I love experimenting – so I decided to make her some Black Bean Brownies. Although I made the mistake of telling her what they were. She almost refused to taste them at first (she made the face before tasting). Well, after tasting she was pleasantly surprised and even told others that they were safe to try!
Then the leftovers came home and were on the counter. Rich took a brownie and then told me they were really good. I responded with “thanks, they are black bean brownies” which then caused him to go back for a second brownie because he didn’t believe me!
SO – these have all the flavor and texture you want from a (cake-y) brownie without all of the guilt of eating an over-sweet & fatty brownie. Please, take a break from the December Rush and enjoy this tasty treat which won’t ruin your diet!
Puree all of the ingredients (except nuts and chocolate chips) in a food processor. Blend thoroughly until well combined and smooth.
Pour batter into a well greased baking dish. (I used a make & take 9 x 5 glass dish) The smaller the dish, the more cakey the outcome. Top with nuts and chocolate chips if desired (or mix them in).
Bake at 350 degrees for 30 minutes or until the top is dry and slightly cracked and the edges have pulled away from the sides of the dish. Toothpick test. Let cool; slice and enjoy. (Lasts exceptionally well covered at room temperature.)
Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.
AND, I leave you with this, today’s (last) Question of the Day… what goodie will you never be able to give up?