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Tuesday, February 23, 2016

Black Bean One Pan Enchilada Dish

I have no idea what to call this (Phil said it tasted like an enchilada without the tortilla) but it was delicious and everyone here enjoyed it so I need to write the recipe down.

1 onion chopped
1 green bell pepper chopped
3 garlic cloves minced
2 cans diced tomatoes
2 cups cooked black beans
1 cup frozen corn
2 diced zucchini
2 large handfuls of spinach, roughly chopped
1/4 cup vegetable broth
1 1/2-2 Tbsp taco seasoning

Cornbread and brown rice as desired.

Add everything except the zucchini and spinach to a saute pan and simmer, covered, until onion and bell pepper are cooked, about 10 minutes. Add zucchini and spinach and cook another 5 min or so until the zucchini is cooked.  Easy peasy.

I served this with brown rice and corn bread.  Really if you wanted to you could add the veggies to a casserole dish and top with the corn bread batter, then cook in the oven 400 degrees, for about 20 to 30 minutes until corn bread is slightly browned.  But since I can't eat the corn bread I made that separately. You can see I had mine with rice, the rest of the family topped theirs with corn bread.

And here is my mom's cornbread recipe, you can see it in the bowl to the right in the picture above.  The only change I make is I use 1/2 the sugar called for (I use 1/4 cup).  This is my boys' favorite cornbread.

Saturday, February 13, 2016

Leek and Potato Soup

This is a quick and easy recipe but OH SO DELICIOUS!  I could eat this daily.

-5 medium sized potatoes cubed
-3 large leeks (or 4 smaller ones) chopped up, use the white and light green part
-1 medium onion chopped
-3 cups to 1 quart of vegetable broth, I used enough to almost cover the vegetables but you don't want too much broth
-1 can coconut milk
-1 heaping TBSP dill (in summer I would probably use fresh and use about 2-3 tbsp but in winter dried is just as nice)
-S&P to taste

YUP, that is it.  I just cooked the veggies in the broth for about 45 minutes.  Bring to a boil then turn the heat back and let the veggies simmer, (checking a couple of times to make sure there is enough broth).  Once that is done I added the dill, coconut milk, S&P and used my immersion blender to blend it all up. You could add the soup to an upright blender and blend in batches.