Here is another recipe I’m moving over from the old blog. I thought it was fitting to add it today, given that I just added the ingredients to my grocery list. 😉
We’ve been having chilly and rainy weather where I live, which to me is a good excuse to bust out the soup recipes. Black bean soup is one of my favorites. It is low in fat and big on taste. When I first wanted to make black bean soup I did some searching for a recipe and came up short. Every recipe I found had tomatoes in it (that doesn’t work for me unless I want arms covered in eczema). So, I ignored all of the recipes I had come across and just through some stuff together. I’ve made this soup numerous times since then. Pretty sure that makes it a successful experiment!
Black Bean Soup
- 6-15.25 oz cans black beans
- 1 bag frozen bell pepper and onion blend
- 1-7 oz can diced green chilies
- 2 teaspoons beef bouillon
- 3 garlic gloves minced
- 3 cups water*
- 1/8 teaspoon ground cayenne pepper**
- 1/2 teaspoon ground cumin**
- salt and pepper to taste
- Blend two cans of black beans until smooth.
- Drain and rinse remaining 4 cans of black beans.
- Add all of the ingredients to your crock-pot and cook on low for 8 hours or high for 4 hours. (You can also cook this on the stove top on a simmer for about an hour.)
- Serve with rice or tortilla chips, fresh chopped cilantro and shredded cheese.
*Depending on how thick you like your soup, you may want to add more or less water.
**I usually add these seasonings to taste, so these are rough estimates of how much to use.
I said in my very first post, almost a year ago, that I would be moving recipes over here from a different blog. Well, now I’m finally getting around to it!
When I first came up with the recipe, I was trying to find something healthier to eat than the sugary breakfast cereals that usually made up my weekday morning breakfasts. This bread is hearty and with the use of Splenda, a better option on the sugar front, than those cereals I was eating. If you don’t like sugar substitutes, it is easy to sub in regular sugar. Also, make sure you by oats that are specifically labelled as gluten-free!
Wheat Free Zucchini Oatmeal Bread
- 2 cups Pamela’s Baking & Pancake Mix (This is my favorite baking mix.)
- 1 cup quick-cooking oat, uncooked
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Splenda
- 1/4 cup Splenda brown sugar blend, firmly packed
- 2 teaspoon ground cinnamon
- 3 large eggs
- 3/4 no sugar added apple sauce
- 1 teaspoon vanilla extract
- 3 cups zucchini, shredded
Combine the first 8 ingredients in a large mixing bowl; make a well in the center of the mixture. Set aside.
Combine eggs, apple sauce, and vanilla in a bowl; beat with a wire whisk until blended. Stir in zucchini and walnuts. Add to the dry ingredients, stirring just until moistened.
Spoon batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from the pan, and let cool completely on a wire rack.
If you’re like me, you really miss going out for a sandwich. Not some puny ham and cheese sandwich that you throw together at home because that’s what you have ingredients on hand to make. But a really good sandwich with crunchy vegetables, yummy meat, good quality cheese and bread. There are times I drive by a sandwich shop (there’s a Jimmy Johns right next to my usual grocery store) and wish I could go in. It’s amazing the things that I took for granted when I could eat them.
These stuffed peppers may not be a sandwich, but served along with a side of oven fries, I didn’t even miss the bread.
- 4 green bell peppers
- 1 tbps olive oil
- 1 white or yellow onion, sliced
- 1 pint cremini mushrooms, sliced
- 8 oz roast beef, chopped (I just use gluten-free lunch meat)
- 8 slices provolone
- salt and pepper to taste
- Preheat the oven to 400 degrees.
- Cut the tops off of the peppers and clean out the seeds. Place the peppers right side up in a baking dish and lightly salt and pepper the inside of the peppers. Place in the oven and bake for 20 minutes or until the peppers just start to soften.
- While the peppers are baking, heat a medium size skillet to medium heat.
- Chop the pepper tops, discarding the stems.
- Coat the bottom of the skillet with olive oil and add the chopped pepper tops, onion and mushrooms, stirring occasionally. Continue to cook until the onions are translucent and only slightly crunchy. Add the roast beef and continue to cook until heated through. Salt and pepper mixture to taste
- When the peppers are softened, place half a slice of cheese in the bottom of each one, then fill the peppers about halfway with the beef and vegetable mixture. Top the mixture with a half slice of cheese then layer on the rest of the meat. Top each pepper with a slice of provolone and return the peppers to the oven.
- Bake for 10-15 minutes.
*When I made these along with the oven fries, the total bake time for the fries matched up with the peppers perfectly.
Coughing, sniffing and drinking lots of tea have been my state of existence for the last several days. So when it was time to go to the store and stock up for the week, I went in search of recipes that would be soothing on a sore throat. There were lots of standard suggestions to be found, namely, chicken noodle soup. But I came across one recipe that really stuck out as something unique and appealing.
As good as this soup both looked and sounded, I couldn’t escape the fact that one of the primary ingredients was tomatoes. In the past I’ve substituted roasted red peppers in recipes, but only for something that called for a small amount of tomato. To do so in this recipe had me a little nervous, but I needn’t have been. In addition to the tomato/red pepper swap, I made a few other tweaks to the recipe to better suit my personal tastes.
Roasted Red Pepper Tortilla-less Soup
- 1 medium yellow onion, chopped
- 1/2 head garlic, cloves finely chopped
- 1 large poblano pepper, chopped
- 2 tablespoons olive oil
- 12 oz jar roasted red peppers
- 1 can garbanzo beans (chick peas), drained
- 1 3/4 cup chicken broth
- salt to taste
- cilantro, chopped
- Drain the roasted red peppers and puree in a food processor until the are the consistency of crushed tomatoes. Set aside.
- Heat a pot to medium heat, add the olive oil and onion. Saute until the onions are translusent–a couple of minutes.
- Add the garlic and poblano pepper. Saute for another few minutes, until the pepper starts to soften.
- Pour in the pureed roasted red peppers, chicken stock and garbanzo beans. Stir everything together and bring to a boil. Reduce to a simmer and allow to cook for about 5 minutes. Add salt to taste.
- Ladle into bowls and top with chopped cilantro, avocado and a squeeze of lime juice.
Next time I make this, I might even add some tortillas. 😉
We got about 4 decent bowls of soup out of this. If you’re really hungry, it might only be enough for two people.