Vegetable Cummin Soup

6 c. chicken broth

1 onion, chopped

4 cloves garlic, minced

1/2 head cauliflower, chopped

1/4 lb red potatoes, sliced thin

1 medium zucchini, chopped

1 tsp cumin

1/2 c. salsa verde

1/4 c. heavy cream

Salt & Pepper to taste

1 can garbanzo or white beans

OR 2 c. cooked shredded chicken

(Or some of both)

Combine broth, onion, garlic, cauliflower, potatoes, cumin, and salsa verde in a large pot. Simmer until the potatoes are just tender but not soft. Add the zucchini and simmer until both are soft. 

Stir in the heavy cream and beans or chicken. Simmer until heated through

Avacado bean Dip

2 Avocados

2 cloves garlic, minced

3 Tbsp sour cream

1/2 tsp. salt or to taste

1 medium onion, finely chopped

1 c. fresh or frozen corn

1 can black beans, drained and rinsed

In a nonstick pan, without oil, add the onion and cook over medium heat, stirring often, until starting to brown. Add the corn and continue to cook until it is also browned. 

Meanwhile, mash one of the avocados with the sour cream, garlic, and salt. Chop the remaining avocado.

Stir the chopped avocado, corn and onions, and black beans into the mashed avocado. Taste for seasoning and serve with chips.

Ham and Bean Soup

Perfect for cold weather, bean soups are a great way to use up a leftover ham bone. I cooked my ham in the crock pot. Feel free to use any leftover meat in your soup. The other thing I used in my soup was all the liquid from the bottom of the crock pot. Just stir into the soup at the same time as the onion and carrots.

1 lb dry white beans

1 leftover ham bone

12 c. water

24 oz. tomato sauce

1 Knorr Homestyle vegetable stock pod

1 large onion, chopped

4 large carrots, grated

3/4 c. half-an-half

2 - 3 cloves garlic, minced

2 tsp. Worcestershire sauce

Tabasco (optional)

Soak the white beans overnight, changing the water at least once. 

Drain the beans again and cover with water. Simmer for 2 hours until the beans are starting to soften up. Drain the liquid. Add the 12 cups of water, ham bone, tomato sauce, and vegetable stock pod. 

Simmer for 4 hours.

Remove the ham bone. Shred any meat from the bone and return it to the pot. Add the onion, carrot, garlic and Worcestershire sauce. Simmer for 30 minutes. Add the half-an-half and simmer until heated through.

Enchilada Pasta

The meat and the amount in this is totally up to you. You can use all ground beef, all beans, or a combination of the two. If using all beans I would add 2 - 3 cans of drained black or pinto beans. In combination I would use about half a pound of ground beef and then a can or two of drained beans.

1.5 lb ground beef

Salt & Pepper

1 (19 oz.) can red enchilada sauce

1 (15 oz.) can nacho cheese sauce

1 (4 oz.) can diced chilies

8 oz. egg noodles

1/2 c. water

Sour cream, shredded cheese, and crushed corn chip to garnish

If using, season the ground beef with salt & pepper and cook, crumbling, until no longer pink.

Add all the remaining ingredients and stir to combine. Cook over medium low heat, stirring frequently, until the pasta is tender. 

Remove from heat and serve with a dollop of sour cream and a sprinkle of shredded cheese and crushed chips. 

Southwestern pork and beans

2 lb. cheap cut of pork (I used boneless ribs)

3 cans black beans, undrained

2 tsp. Chili powder

2 tsp garlic
1 tsp. onion salt
1 tsp. oregano
1 tsp. paprika
2 tsp. cumin
1 tsp. pepper

Salt to taste

Hot cooked brown rice or tortillas

Combine the seasonings and sprinkle generously over the ribs. Brown the rib in a nonstick pan, add a little bit of oil to your pan if you aren't using no-stick.

Place in the crock pot and cook on high for 2 - 3 hours or until the meat is easy to separate from the fat.  Discard the fat and strain the liquid. Place the meat, liquid, and cans of beans in the crock pot. Replace the lid and cook on high for 2 - 3 hours or until ready for dinner. Serve over cooked rice or strain and eat in tortillas with cheese.

Tomato, Avocado, and Mozzarella Salad with Chickpeas

It's June. My apartment doesn't have air conditioning. I don't want to turn on the stove. I realllllly don't want to turn on the oven. I do want to eat grilled wurst every night, but I shouldn't, and you probably shouldn't either.

Make this instead: Mozzarella, Tomato, and Avocado Salad

(I used buffalo mozzarella - I find the pearls to be cute, but kind of insipid tasting)

Add it to a green salad, and throw in some chickpeas.

Happy summer!

A fresh Salsa with large chunks of tomatoes is best for this salad. I actually use Sam's club bottled bruschetta. I drained the oil off and stirred in some cilantro, but any salsa will do. Feel free to add or subtract and ingredients you like or don't like.  I had originally intended to add cheese to it but once I had everything thrown together I decided it didn't need it. I also loved it before I added the sour cream and even more afterwards but whether you want it on yours is up to you. If your sour cream is really thick I recommend whisking in a tablespoon of milk to thin it out and make it easier to stir in. I cooked my chicken on the stove top and after I had removed it from the pan I added the corn and sauteed that until it was golden in spots but that is optional too. For a meatless dish just leave out the chicken and add an extra can of black beans. We liked this even better the next day warmed up and with a can of Mexican cheese sauce poured over it.

8 oz. small pasta

1 can enchilada sauce

1 can black beans

1 can corn

1 1/2 c. salsa

1 lb. chicken breasts

2 Tbsp Taco Seasoning

1 c. sour cream (optional)

Optional: Black olives, sliced green onions, avocado chunks, chopped bell peppers, grated cheese, etc...

Toss the chicken with the taco seasoning. Either bake (at 375 for 30 minutes) or fry until cooked. Set aside, when cool enough to handle chop. 

Cook the pasta in lightly salted water until al dente. Drain, immediately add the can of enchilada sauce, and stir. Chill until cold. 

Combine the chicken, pasta, and remaining ingredients. Chill salad until cold again, at least 2 hours. Stir in the sour cream right before serving.