Creamy White Bean & Artichoke Dip

 I'll write something exciting later... I have dishes to wash.

• 1/3 cup mayonnaise*
• 3/4 cup canned white beans
• 1 clove garlic
• 1/2 shallot, quartered
• 1/2 Tbs apple cider vinegar
• 1/4 tsp Kosher salt
• 1/8 tsp ground mustard
• 1/8 tsp white pepper
• 14 oz can artichoke hearts, drained
• 1/4 cup sliced pickled jalapeños, drained

1. Put everything except the artichoke hearts and jalapeños in a food processor or blender and zap until creamy.  Add the artichokes and jalapeños and pulse until they are incorporated, but still offer a bit of texture.
2. Serve with pita chips, tortilla chips, celery sticks, or other veggies.  Keeps about a week in the fridge, although the jalapeño flavor will strengthen.

Notes:

• I generally use great northern beans, because it's what I always have in my pantry.  Cannellini beans will yield the creamiest dip.
• If you like a milder heat, a 4oz can of green chilis can be subbed for the jalapeños.
•  If you plan on using the dip immediately, you can sub in Greek yogurt for the mayonnaise, it simply won't last as long in the fridge.

Grilled Zucchini Tacos

So, after seeing a beautiful picture of zucchini tacos on another blog I was inspired to use the idea of grilled zucchini as a taco filling for a speedy dinner.


While they aren't the most photogenic creations, I promise the final result is delicious.

• 1 large zucchini, sliced thin horizontally
• 1 can black beans
• 1 medium tomato, diced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1 jalapeño, minced
• 1 clove garlic, minced
• 1 packet chicken/vegetable concentrate (or a bouillon cube)
• salt
• salsa verde
• cheese (optional- I like cotija for these)
• Corn tortillas (# depends on the size of your zucchini, around 8-12 typically)

1. First, lay your zucchini strips out on paper towel, and salt them- this will draw out the moisture and allow them to get grill marks, not just go soggy.  Pat dry, and set aside.  Heat the grill to medium-high.
2. In a saucepan combine the  un-drained black beans, tomato, cumin, paprika, chili powder, jalapeño, garlic, and vegetable concentrate.  Cook over medium-high heat for 10-12 minutes, until heated through and the bouillon has broken down- if cooking with bouillon.
3. Grill your zucchini slices, turning once grill marks have formed.
4. Assemble your tacos, and enjoy!

Roasted Red Pepper Hummus

 This speedy hummus is wonderful with pita chips, piped onto cucumber slices for a quick appetizer, or used as a spread on sandwiches.  Feel free to mix it up, utilizing different ingredients to flavor such as- sun-dried tomatoes and basil, cilantro, or roasted garlic.
 

• 1 clove garlic, minced
• 1 can garbanzo beans/chickpeas (15 oz) drained
• 1/3 cup tahini
• 1/3 cup lemon juice
• 2 whole roasted red peppers
• 1/4 tsp dried basil
• 1 tsp smoked paprika
• pinch of cayenne pepper

1. In a food processor, add garlic, garbanzo beans, tahini, and lemon juice.  Process until smooth, then add roasted red peppers, basil, paprika, and cayenne.  Pulse until desired consistency is achieved.  Transfer to a container and chill until time to serve.  Store in the refrigerator.

Yields ~ 2 cups.

Blackened Chicken with Couscous & Blackbeans

This whole meal comes together in 20 minutes- which is basically why it's blog worthy.  The flavors aren't ground breaking or anything- but 20 minutes folks! And, the chicken isn't really blackened.. obviously, but it has all the same flavors as your typical blackened chicken... hence the name.

 Chicken

• 1/2 tsp paprika (I like smoked)
• 1/8 tsp salt
• 1/4 tsp cayenne pepper
• 1/2 tsp ground cumin
• 1/4 tsp dried thyme
• 1/8 tsp white pepper
• 1/8 tsp onion powder
• 1/8 tsp garlic powder
• 1/4 cup whole wheat flour
• 2 Tbs olive oil
• 4 skinless, boneless chicken breasts

1. In shallow bowl combine everything but the olive oil and chicken.  Heat the olive oil over medium-high heat in a large skillet.  Coat the chicken in the flour-spice mixture, and place in the heated pan.  Cook about 6 minutes per side, until the crust is golden and the juices run clear.

Couscous

• 2 cups whole wheat couscous
• 2 cups vegetable stock
• 1 15oz can black beans
• 1 cup frozen corn
• 1 tsp Worcestershire sauce

1. In a saucepan bring the vegetable stock to a boil, add the couscous, beans, and corn, then turn off the heat.  Cover and let sit for at least five minutes.  Add Worcestershire sauce, fluff with a fork and serve.

Yields 4 servings.

Moroccan Chicken and Quinoa

1 cup quinoa (I like red, any color will do)
1 Tbs olive oil
2 bay leaves
1/4 tsp ground cloves (or 5 whole cloves crushed)
1/2 tsp cinnamon
1/2 Tbs ground dried turmeric
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1 1/2 lbs chicken breast, in cubes
2 cans (~14oz) white beans
1 can (~16oz) crushed tomatoes
4 cups chicken stock or broth (divided)
3 carrots, chopped
1 zucchini, cubed
1/2 medium onion, chopped

1. In a small saucepan, prepare the quinoa according to package instructions, subbing chicken stock for water.  (Rule of key with quinoa is one part grain, two parts water)
1 1/2. Salt and pepper chicken to taste, and if you like it spicy sprinkle also with cayenne pepper.  Drizzle with olive oil, and let it hang out until it gets to join the party.  (yes I forgot this step and don't feel like renumbering everything...)
2. In a separate large pan, heat olive oil over medium heat.  Then add onions and cook until tender.
3. Mix in bay leaves, cloves, turmeric, cayenne, cumin, and salt to taste.  Then add chicken and cook until browned.
4. Add crushed tomatoes, white beans, and chicken stock.  Bring to a boil, then reduce heat to low and simmer 25 minutes.
5. About 10 minutes before cook time is up, add carrots and zucchini.
6. Remove bay leaves and serve over quinoa.

Notes:

• Garbanzo beans can be subbed for white beans, they are actually more authentic... I just don't really care for the texture.
• Sub in whatever vegetables you have on hand; eggplant is tasty, as is spinach, squash, or many others.
• Golden raisins are a tasty addition in the last ten minutes as well.
• The stew can also be served over rice, lentils, couscous, whatever you have available.

Yields 4-6 servings.

Everything Italian Beef Stew

• ~1 lb stew beef
• ~1 lb tortellini
• 1 can white beans (great northern beans)
• 2 carrots, chopped
• 1 zucchini, chopped
• 1 onion, chopped
• 2 cups chicken stock
• 1 LARGE can tomato sauce, or 2 regular size cans
• 2 Tbs sugar
• 1 bag frozen green beans (~12 oz)
• ~10 oz frozen spinach
• 1 can diced tomatoes
• 4 Tbs Italian seasoning
• 1 Tbs onion powder
• 2 tsp garlic powder
• 1-2 Tbs butter
  

1. The day before, in a crock pot add stew beef, 2 Tbs Italian seasoning, garlic powder, onion powder and enough water to cover. Cook until the beef easily shreds, 3-6 hours on high, or 5+ on low (I just leave mine overnight the day before I intend to make the stew...)
2. Once cooked, remove the beef and shred, and strain the cooking liquid into a bowl. (I just strain the liquid into the bowl housing the beef.)
3. Heat the butter in a large pot over medium heat, add onion, carrot, zucchini, salt and pepper. Cook until onion softens.
   
4. Add the beef, reserved liquid, chicken stock, tomato sauce, tomatoes, white beans (liquid drained), green beans, spinach, sugar, remainder of the Italian seasoning, and garlic powder to taste.
5. In a separate pot, cook tortellini according to package instructions.
6. To the stew pot add between 1-2 cups water, depending on the concentration of the tomato flavor of the stock.
7. When ready to serve, add the tortellini to the stew.

Notes:

• Cooking the tortellini in the soup, or leaving them in it for an extended amount of time often leaves them rather sad and soggy.
• Feel free to omit the beef, just add a bit more chicken stock to compensate.
• This recipe can also be made vegetarian omitting the beef, and replacing chicken stock with vegetable stock.
  

Moroccan Potato Bean Soup

• 2 cups water
• 4 cups chicken broth
• 1 (15 ounce) can great northern beans
• 3 tablespoons olive oil
• 2 onions, chopped
• 4 potatoes, peeled and cubed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon cayenne pepper (optional)
• 2 tablespoons curry powder
• 2 tablespoons soy sauce
• 1 cup fat free evaporated milk
• 1/4 cup chopped green onions (optional)
• ~1/4 cup slurry: ~2 Tbs cornstarch mixed with ~1/4 cup broth, water, or evaporated milk

Directions

1. In a medium-size cooking pot, add water, broth, and beans and bring to boil. Reduce heat and simmer for 15 minutes.
2. In a frying pan, saute onions in olive oil until lightly brown.
3. To cooking pot, add potatoes, sauteed onions, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
4. Add evaporated milk and bring back to boil. Add cornstarch slurry, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.

Notes:

• This soup has a fair amount of heat without the cayenne, so only add it if you really like heat.
• This makes great leftovers, I freeze individual size servings in gladware, and pop it in the microwave for a quick, healthy meal!
  

Yields 8 servings.

Panera-style Black Bean Soup

I used to work at a mall with a St. Louis Bread Company (what Panera is called in St. Louis...) and the employees there knew my order, because like clockwork I would be in the same time, the same days a week, ordering the same cup of black bean soup and a sourdough roll.

When I no longer worked at that mall, there was a small cold void in my insides, that couldn't be filled with anything but that black bean soup- so after some trial and error I devised my own recipe that is pretty darn similar to Panera's.  Enjoy! :)

• 2 cans black beans ~15oz ea
  
• 1 roasted red pepper (I use canned)
• 1-2 carrots (chopped)
• 1-2 stalks celery (chopped)
• 1/2 medium onion (chopped)
• 1/2 tsp garlic powder, or fresh garlic
• 2-3 cups chicken or vegetable stock (start with 2, add more if you want it thinner)
  
• 2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• Salt & pepper to taste
• Olive oil ~ 1 Tbs
• Green onions (optional)

1. Heat olive oil in a large pot, and add onion, carrots, celery, garlic, and roasted red pepper.
2. Cook for 3-5 minutes or until onion is soft, then add chicken stock, cumin, chili powder, and garlic powder (if you didn’t add fresh garlic).
3. Add one can of black beans (drained) and simmer until vegetables are soft.
4. Then take off the heat for a few minutes, and carefully blend. (I use a blender, but a hand mixer will do the job).
5. Pour mixture back into pot and add the second can of black beans (You can add a third if you like it extra bean-y)
6. Let simmer a little longer, and then serve. I like to garnish it with green onion.
7. It is excellent as soup with crusty bread, or served over white rice with chicken.

Notes:

• Grate your carrots and omit celery to cut the cooking time- this soup can be thrown together in practically 15 minutes
• Spice it up with additional jalapeños, a dash of cayenne, or chipotle chili powder

Yields 4-6 servings