Posts Tagged ‘beans’

Ok. You may be thinking…”Soup? I thought this was a baking blog?”

Well, it is! However, I used the oven to prep for the soup so I figured it deserved a post. Why not! Plus, I think you’ll like it. If you’re vegan, you’ll definitely like it! Just omit the sprinkle of parmesan at the end.

If you’re not vegan, you’ll certainly reap the benefits. Flavorful and good for you! Brussel sprouts contain cholesterol-lowering and anti-inflammatory benefits. Additionally, beans are naturally low in fat and contain a nice dose of fiber, protein and iron among other fab health benefits!

I was inspired by this recipe, but wanted to give it deeper flavor so I oven roasted the brussel sprouts and added 1 teaspoon of cumin. I LOVE cumin!

Oven Roasted Brussel Sprout Soup with White Beans

Inspired from this recipe

Print Recipe

– 1 lb Brussel sprouts

– 1 12 ounce can white beans

– 1 small white onion, chopped

– 2 cups low sodium vegetable broth

– 1 tsp ground cumin

– 2 tsp extra virgin olive oil

– sea salt and pepper to taste

Preheat the oven to 400 degrees.

Toss Brussel sprouts in 1 teaspoon of olive oil. Season with salt and pepper to taste. Roast in oven for about 30 to 35 mins. Remove from oven and allow to cool. Cut the oven-roasted sprouts in half or quarters.

In a large pot or dutch oven, brown onions in 1 teaspoon of olive oil. Add the Brussel sprouts to the onions, add beans, cumin and vegetable broth. Add salt and pepper to taste.

Cook until all the vegetables are cooked. Using an immersion blender, puree the soup inside the large pot. I like my soup a bit chunky with some beans and Brussel sprouts so I didn’t puree the entire soup. Use the immersion blender based on your preference.

Enjoy with a generous sprinkling of aged parmesan cheese!


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Dark chocolate, red wine, a good hefeweizen, butter, butter ON toast, a slice of pie, ice cream, ice cream CAKE…what’s the saying?

“To much of a good thing is bad”

Maybe true, maybe not, it depends right? Hello! Can one have too much hugging? Too much laughter? Last time I checked no one died from laughing too much. But, I guess it applies to some things.

Hummus. It happened to me. I really love hummus, especially the spicy kind but I got a bit hummus’d out recently. Sad, right?! I didn’t think the day would come; seriously, I grew up on hummus! Nevertheless, my hummus slump will pass, I’ll probably be back on it next week! In the mean time, I need some chickpea, not the hummus form…in another form!

I was looking for something untraditional as it applied to the standard hummus varieties. Well, I love Indian food and Moroccan food. I thought, why not yellow curry and cinnamon, both of which is either in Indian cuisine or Moroccan cuisine. I think I found a winner-snack and I think you’ll like it too.

Say “Hello” to my oven-roasted chickpeas tossed in yellow curry powder and cinnamon. Toasty, crunchy, warm-tasting and the antithesis of boring. If you don’t feel like having popcorn movie night-after-movie night, then have some roasted chickpeas. Need to catch up on the Oscar noms? How about pop-in a film or two and roast some chickpeas, heck ya! Chickpeas are packed with good things for your body. Curry and cinnamon? Well, they’re all-stars too. Allow me to elaborate…

Nutritional perks –

    Chickpeas – very low in cholesterol. good source of dietary fiber, Vitamin B6 and folate
    Cinnamon – good source of Vitamin K and iron. very good course of dietary fiber and calcium
    Curry powder – good source of Vitamin B6, folate and magnesium. very good source of dietary fiber, Vitamin E and K, iron and manganese.

Oven Roasted Chickpeas tossed in Curry Powder & Cinnamon
– 8 oz canned chickpeas (i.e. garbanzo beans), drained and rinsed. I prefer the no-salt added kind. If you want more than 8 oz, by all means, go for it!
– Nonstick cooking spray. I used extra virgin olive oil cooking spray.
– 1 tsp yellow curry powder
– 1/2 tsp ground cinnamon

You can decide on the curry to cinnamon ratio. If you want more cinnamon then add more and vice-versa.

Preheat oven to 400 degrees. Spray a baking sheet with the nonstick cooking spray.

Spread chickpeas on a baking sheet and spritz some cooking spray on those hotties.

Mix the curry powder and cinnamon and sprinkle on top of the chickpeas. Roll the chickpeas around so that all are covered in the powerdy goodness.

Roast for 45-50 minutes. Stir the chickpeas around every 10-15 minutes.

Remove from oven, allow to cool a bit and enjoy this good and good for you, snack! Isn’t it so nice to enjoy the chickpea in a form other than hummus or on top of a salad? I think so.

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We’ve all been there. You wake-up and imagine the next hour lounging on the couch, channel surfing in pj’s and munching on the best bowl of cereal you’ve had in a long long time. So…you take action. Open the fridge and WHAT?! No milk! Your heart sinks and do you even have a plan B?? A Poptart…maybe…

I was in this exact predicament a few nights ago. No, not with cereal. I wanted tacos and I wanted them stat! The predicament…A: I didn’t have wraps or taco shells, B: I didn’t feel like leaving my house to get take-out tacos and C: I didn’t want a “burrito bowl” I needed a vehicle for the zesty taco insides. Time to improvise!

The stuffed pepper approach to tacos! I used the ingredients I had on hand to make these south-of-the-border babes: lean ground turkey breast, bell peppers, black beans, green chilis, corn, salsa and cheese. This recipe is super colorful and packed with nutrition. If you’re watching your carb in-take, then you’ll appreciate this recipe too!

Nutritional perks –

    Turkey – low fat and an excellent source of protein
    Black beans – low in saturated fat and cholesterol, great source of protein, dietary fiber and folate
    Bell pepper – great source of folate, magnesium and dietary fiber as well as Vitamin A, C, K and B6. Dang! Bell pepper you rock!
    Corn – good source of dietary fiber and folate

South-of-the-Border Stuffed Peppers
Serves 4 or 8

1 lb ground turkey breast
4 bell peppers
1 medium onion, diced
1 Tbs olive oil
1 16 oz can black beans, drained and rinsed
1 16 oz can can yellow corn, drained and rinsed. You can also use frozen corn, thawed.
4 oz can green chilis
1/4 tsp cumin
Salt and pepper to taste
Your favorite salsa
Your favorite cheese. I used shredded sharp cheddar.

Preheat over to 350 degrees. Bring a pot (big enough to fit 4 pepper halves) of water to a boil.

Cut the bell peppers on the vertical. You can also remove the top and make the pepper stand up-right for the filling. This approach would give you 4 servings but I decided to cut vertically, which yields 8 servings or 4 servings depending on how hungry you are. I didn’t actually cook 8 servings because I used the remaining 4 halves for snacking!

Dip the bell peppers in the rapidly boiling water for 5 minutes. Remove and add to an oven-safe baking dish.

Add the olive oil to an enameled cast iron pot or large pan. Add the onion and saute until translucent. Add the ground turkey and cook until no pink is visible. Sprinkle in the cumin.

Add black beans, corn and green chili into the turkey and onion mixture. Give it a good stir! Salt and pepper to taste.

Generously add the filling to the bell pepper halves. Top the filling with your favorite salsa!

Before placing in the oven, add 1 to 2 inches of water in the pan to create some steam for the bell peppers during cooking.

Bake for 50 minutes. At the 45 minute mark, top the peppers with cheese and bake for the remaining 5 minutes or until cheese is melty!

Now, gobble up the un-taco! Some low fat sour cream would work well on that too!

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