Tag: spinach

Black Bean Soup Like You Mean It - this black bean soup is the perfect blend of spices, lime, and garlic. Everyone will love it!
Main Dishes, Recipes, Soups

Black Bean Soup Like You Mean It

Sarah

So there are some black bean soups that are good. There are others that are bad. Really, really bad. Well, maybe “bad” is more a matter of opinion, but bad in terms of being so spicy, thick, or gloopy [or all of the above] that the soup, if you can even call it that, is basically an inedible paste of nastyness. Mmm. Appetizing to ponder on a Friday, huh? Yeahhh. Well good news here, folks!

Black Bean Soup Like You Mean It - this black bean soup is the perfect blend of spices, lime, and garlic. Everyone will love it!This isn’t just any old black bean soup. This is Black Bean Soup Like You Mean It.

And boy… do I mean it.

Thick–but not too pasty. Eww, pasty. Chunky–but with a good mix of broth and texture. Spicy–but not run gasping to the fridge for milk out of control spicy. Full of veggies like onion and tomatoes and even spinach [hello spinach… you hid from Ben until his bowl was gone and then when I told him about you he was unaware… like, completely]–but yes, not too full of veggies that you forget it’s black bean soup. The black beans are still there, and serve as the perfect backdrop to a rich, garlic-y flavor to contrast with the spice. Finish each bowl off with a squeeze of lime juice and you have yourself a wonderful winner of a soup that is absolutely perfect in every way.

Perfect. And not too perfect. Wait… is there even such a thing? If this is any indication, Ben and I polished off the entire pot of this in one night, during an episode of Mad Men. Normally we’re all about the leftovers here for lunches, but this time there was no chance of leftovers. Not a one. So I guess it’s imperfection is that there was not enough. Be forewarned–next time this is on our menu, it will be in double batch form. Cause this is slurp-worthy delicious!

Happy Friday!

Black Bean Soup Like You Mean It

  • Servings: 4
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from You Can Trust a Skinny Cook by Allison Fishman

Ingredients:

  • 2 tablespoons canola oil
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 3 1/2 cups black beans, rinsed and drained [from scratch or from 2 – 15 1/2 ounce cans], divided
  • 2 cups chicken broth, divided
  • 2 cups baby spinach, tightly packed
  • 10 ounce can diced tomatoes with green chilis
  • cilantro, for serving
  • lime wedges, for serving

Directions:

In a medium pot or dutch oven, heat the oil over medium heat. Add onion and cook for 3-4 minutes or until soft, stirring frequently. Add garlic and cook for a minute more until fragrant. Stir in cumin and chili powder and cook for another 30 seconds. Meanwhile, stir in 2 1/2 cups of black beans and 1 cup chicken broth. In a food processor, puree remaining 1 cup black beans, 1 cup chicken broth, and spinach until smooth. Pour into the soup pot, then add tomatoes and stir well. Bring to a boil and then reduce heat to a simmer, cooking for an additional 5 minutes. Serve garnished with cilantro and a squeeze of lime juice.

 

Guest Post Links

Green Monsters

Sarah

Come over to Today’s Housewife to check out my take on Green Monster smoothies [my favorite summer breakfast] and their cold-weather replacement, Green Monster Muffins… that even my spinach-fearing husband loved.

Here’s the link. 🙂 Have a great Thursday!

10 Minute Lunches, Breakfast, Egg Dishes, Recipes

10 Minute Lunch #1: Fried Eggs on Pesto Parmesan Toast

Sarah

10 Minute Lunches. The solution to my problem and yours–the ever-challenging quest of finding a quick, tasty lunch to eat at home during a busy day. A lunch that is better than those mystery leftovers or that boring sandwich you could make. A real lunch, instead of random handfuls of cereal and trail mix. [Or spoonfuls of peanut butter or “small” bowls of kettle chips (just one more) or xyz that is okay in moderation, just not as standard lunch fare.] 10 Minute Lunches is a new series here that I hope is helpful, and can of course be adapted for quick meals any time of the day. Don’t expect complex, 15 ingredient recipes or long preparation/cooking time. These lunches will be things you can really make during a break from the workday. Most are so simple that they are non-recipes. Pictures will be complements of Instagram… cause I gotta get back to work too! So if that sounds good, read on, friends!

Fried Eggs on Pesto Parmesan ToastFried Eggs on Pesto Parmesan Toast. Sounds like a mouthful… and while it is [yup, no denying it], it is really easy to assemble and contains lots of fresh ingredients for a filling, healthy break to your day. Much better than regular eggs and toast, without much more effort. Simply make some whole grain toast and fancify it beyond butter with parmesan and pesto. Add some leafy greens like spinach, top with protein-packed eggs and sit down to enjoy your meal. Spilling several spoonfuls of parmesan on the floor, flinging a pesto-covered knife across the kitchen, and breaking an egg yolk while flipping are completely optional.

What do you like for lunch at home? What about at work? I need ideas!

Fried Eggs on Pesto Parmesan Toast

  • Servings: 1
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Ingredients:

  • 2 slices thick multigrain bread
  • 2 eggs
  • freshly ground black pepper
  • butter
  • grated parmesan cheese
  • pesto
  • fresh spinach

Non-directions:

  • Toast bread lightly in toaster.
  • Prepare fried eggs as desired–I like mine just over medium, topping with a sprinkling of freshly ground black pepper on top while cooking.
  • Butter toast and sprinkle with parmesan cheese. Pop under the broiler for a minute or two, until golden. Then spread with pesto.
  • Top toast with spinach, and place egg on top.
  • Enjoy!

Time: 10 minutes or less.

Yield: 1 delicious lunch

 

 

Breakfast, Egg Dishes, Recipes

Baby Bella, Spinach, and Bacon Frittata

Sarah

It’s Christmas week. And we all know what that means. Lots and lots and lots of cookies. And I’ve been cookie baking up a storm lately. So… yeah. I’ve been enjoying a few too many cookies as of late. For breakfast, lunch, and dinner. And snacks. And desserts. Basically, all the time. However–yes, there’s a however, even with cookies involved–real meals are still important. Real quick meals so there’s more time for making cookies. Yep, that’s how I’m thinking nowadays.

My favorite quick meal of the year 2011 has been the frittata. Therefore, I thought a frittata was a relevant and delicious meal for this busy time. This frittata is a little fancy and rich tasting, with gooey cheese, special mushrooms [not that kind of special], and bacon yet still healthy enough thanks to an abundance of spinach to count as a real meal during cookie season. Yes! Win-win. Everybody [and every meal, and cookie] is happy and a winner. Enjoy!

Baby Bella, Spinach, and Bacon Frittata [inspired by Life’s Ambrosia with technique from my Kale Frittata for Two]
printable version

Ingredients:

  • 4 slices bacon
  • 1 cup Baby Bella mushrooms, chopped
  • 1 cup spinach, tightly packed, chopped
  • 4 eggs
  • 1 tablespoon water
  • 2-3 teaspoons fresh rosemary, chopped
  • freshly ground black pepper
  • scant 1/4 cup Swiss cheese, shredded or torn [I used one thick slice of deli Swiss cheese and tore it up]

Directions:

Cook bacon to desired crispness on a skillet over medium heat. Set aside to degrease between paper towels on a plate. Reserve 1-2 teaspoons bacon grease.

Preheat oven to 350 degrees.

Add bacon grease to a small (8 inch) oven proof skillet set over medium heat. Cook mushrooms for 2-3 minutes or until softened. Add spinach and cook for another 1-2 minutes or until spinach just begins to wilt.

Meanwhile, in a small bowl, whisk together eggs, water, and rosemary. Season with black pepper as desired [I like a lot of black pepper, but do what you like best]. When spinach has wilted a bit, add bacon to pan and then pour egg mixture over top and gently stir to incorporate eggs with mushrooms, spinach, and bacon. Cook for 2-3 minutes until the bottom of the frittata begins to set, then use a thin spatula to lift the edge of the frittata. This allows the uncooked egg to transfer below to cook. When eggs are almost set, top with cheese and place in the oven to cook for 5 minutes, or until cheese is melted and the center is set. Cool briefly before cutting, then serve warm.

Main Dishes, Recipes, Sandwiches and Wraps

BAST

Sarah

Need a simple, yet tasty and impressive-looking lunch? Well, your search is over. I whipped up this quick sandwich, which I have affectionately dubbed the BAST [bacon, avocado, spinach, tomato] several weeks ago in an attempt to use up some ingredients in the fridge before we headed out of town for the weekend. [Yes, I’m behind. We’ve been gone 5 out of the last 6 weekends, so this long Memorial Day weekend was much appreciated since we were actually home.]

I was inspired by the classic BLT, hence the acronym and name of this delicious concoction, but decided to add a little something-something by subbing baby spinach for lettuce, adding some extra flavor and smoothness with avocado slices, and whipping up a light, sweet honey mustard sauce as a binder. Just like any good sandwich, no one component dominates–each joins together easily to create a party on your plate…and in your mouth! Enjoy!

BAST
printable version

Ingredients:

  • 3 slices good quality whole wheat bread, toasted
  • 2 pieces of thick cut bacon, cooked and broken into thirds
  • 1 roma tomato, sliced thin
  • 1/4 avocado, sliced into 6 pieces
  • handful baby spinach leaves
  • 1 tablespoon mayonnaise
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
Directions:
In a small bowl, mix together mayonnaise, mustard, and honey. Spread mixture on one side of each piece of bread. [I had some leftover.] Then layer spinach, tomatoes, bacon, and avocado on one piece of bread. Top with a second slice and repeat. Top with final slice of bread, then press down, pierce sandwich with toothpicks, and cut into two slices… diagonal is best. 🙂 Enjoy!