Cilantro Lime Pinto Beans

We recently had Jake’s dad over for dinner and we were having some of Jake’s smoked ham. I’m usually in charge or appetizers and sides and decided on this bean dish. Unlike most of my other recipes, I actually found this in my Bon Apetit magazine. I really liked this side and it had a unique flavor. However, I should have realized that it very much has a latin foods flavor, especially with the cilantro and lime. I would definitely make this again and probably double the recipe.

Here’s what you’ll need:

  • One 28 oz can of pinto beans, drained
  • 4 garlic cloves, thinly sliced
  • 2 medium shallots (finely chopped)
  • 1 small buch of cilantro, steps finely chopped and separated from leaves coarsely chopped
  • 2 Tbsp butter
  • 1 lime – you will need zest and the juice
  • 3/4 cup water
  • Salt and pepper, to taste

First, cook the shallots, garlic, and cilantro stems in a saucepan on medium heat with a bit of oil. (You’ll notice in my photo that I have some cilantro leaves at this step. That was my mistake for not separating the stems and leaves to start with. It all turned out A-OK, though!)

Once contents of the saucepan are softened a bit, add the beans, butter, and 3/4 cup water. Stir together and bring to a simmer. Continue to cook for about 10 minutes, stirring occassionally.

Finally, remove the saucepan from the heat and stir in the cilantro leaves, lime zest, and lime juice.

Give it a taste and add salt and pepper, as desired.

In the end, you’ll end up with sort of a thicker paste-like bean. I imagine you could thin it out a bit by adding more water or lime juice.

I hope that you enjoy this twist on a bean side dish!

Sincerely,

Fu’d

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Roasted Carrot Garlic Hummus & Tomato Basil Hummus

In the past, Jake had purchased hummus every week to include in his lunch. He had stopped it for a while, but recently, he had the urge to bring hummus back as a staple into his diet. No opposition here! I really don’t know how healthy the store-bought ones are, so I decided that I would make my own. I tried to find recipes that had basic ingredients.

I landed on a chickpea, roasted carrot and garlic hummus that doesn’t require any tahini. (Here’s the link to the recipe.)

The other one I chose was a tomato basil hummus. (Here’s the link to the recipe.)

Both were really good and we even used them in some zucchini hummus wraps for dinner one night.


Roasted Carrot and Garlic Hummus

Here’s what you’ll need:

  • 1 cup chopped orange carrots (about 3 medium sized)
  • 3 garlic cloves, unpeeled
  • 1 can of cooked chickpeas/garbanzos,
  • 2 teaspoons of lemon juice
  • 1.5 tablespoons of canned chickpea water
  • 1/2 teaspoon of garlic powder
  • 1/8 tsp of salt
  • dash of black pepper

First, peel and chop the carrots and place with the garlic cloves in the oven at 400 degrees Farenheit. Roast until the carrots are soft, about 15 minutes. The original recipe doesn’t call for additional cooking of the garlic cloves, but I would recommend cooking those for a bit longer. The garlic flavor in the end was very overpowering and I think roasting the garlic a little longer would’ve helped give it an even better flavor and tone down the raw garlic taste.

Once the carrots and garlic are done roasting, peel the garlic and plop it all into a beldner. Add the other ingredients: the chickpeas, chickpea water, garlic powder, lemon juice, salt, and pepper.

Blend well until the consistency is as you would like. You may choose to keep it a little chunky or try to get it smooth. And that’s it! Very simple. This had a deep flavor and was pretty thick/substantial (in a good way). I was surprised, since it didn’t require any tahini!

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Tomato Basil Hummus

Here’s what you’ll need:

  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 15 oz can chickpeas drained and rinsed
  • 2/3 cup fresh basil
  • 1 tablespoon tahini
  • 1 garlic clove
  • 1/2 lemon juiced
  • Salt & pepper

I ended up using campari tomatoes instead of cherry tomatoes. I think it did alter the flavor a bit from what was intended, but overall it was still really good. Since I used a larger tomato, I cut into smaller pieces and roasted in the oven at 400 degrees Farenheit until cooked and a bit wilted. (You may see from the photo above that I actually roasted these at the same time as the carrots and garlic for the other hummus. These were done first, so I took them out after about 10 minutes.

Then, except for the olive oil, all the ingredients were added to the blender. As the blender was going, I streamed the olive oil in.

This had a brighter flavor than the carrot hummus, so it actually worked really well in the wrap with the more muted flavors of some of the other veggies I used in the wrap.



Here’s a photo of the wrap with the carrot hummus! Yummmmmmm!

I hope you can find some insirpiration with these hummuses like I did and enjoy having something you can use a few different ways for lunch and dinner during the week!

Sincerely,

Fu’d

2 Ingredient Berry Angel Food Cake

This dessert could NOT be any easier. What I particularly like about it is that it actually isn’t too sweet. For a savory food lover like me, it was perfect. The actual cake part is just two ingredients. I additionally made my own whipped cream, but this could be simplified even further by using store-bought canned whipped cream or Cool Whip.

Since this is so easy to prepare, it’s a good option if you’re entertaining. If you’re using your oven for the main meal, mix this and pop it in the oven before you sit down to eat. Then, this will be done and can sit out to cool for a little bit before serving. The timing works out well.

If you’re interested in making your own whipped cream like I did, here is the link to the recipe I used. You just need whipping cream, powdered sugar, and vanilla extract.


Here’s what you’ll need for the cake:

  • One box of angel food cake mix (the kind where you only need to add water)
  • One 21-oz can of pie filling (I used blueberry, but any kind of berry will work)

Preheat the oven to 350 degrees Farnenheit.

Mix the angel food cake mix (just the dry ingredients in the package, no need to prepare per the box instructions) and the pie filling.

Pour the mixture into a 9″ x 13″ baking dish. (I chose to rub some butter on the bottom and around the edges of the dish to help prevent sticking.)

Bake for about 30 minutes.

I truly hope you enjoy the simplicity, lightness, and deliciousness of this dessert!

Sincerely,

Fu’d

Vegetarian Chili – A Crossover for Dinner and Breakfast

It’s been quite a while since my last post, but the holidays were a whirlwind…a very fattening whirlwind. Jake and I have decided to be your stereotypical New Years resolutioners and are trying to start eating healthy again. I promptly went to trusty Pinterest and began pinning all sorts of new healthy recipes. One of them was a vegtarian chili. We happened to pretty much have all the ingredients on hand, so I decided to try it last night. It was good and even better the next day as an open-faced omlet topping. Just add a dollop of sour cream and mmmmm….

Here’s the link to the recipe.

I ended up using black beans and canellini beans becaue it’s what I had available. Otherwise, I would’ve chosen a more typical chili bean, like kidney. I also ended up using one can of whole peeled tomatoes (the Cento San Marzano can) and a box of Pomi chopped tomatoes. This worked out just fine. I also had some butternut squash that was likely only to last a little longer, so I decided to add it to the recipe. This helped, too, because I didn’t have any corn as suggested by the recipe.

I figured the cubed butternut squash might take a little longer to cook through than the other diced vegetables, I decided to throw these in the pot first and cook them for about five minutes. Once they started to cook through a little bit, I took them out and set them aside while I continued on with the recipe.

I sauteed the onions until soft and then added in pressed garlic and the seasonings. I ended up with a somewhat thick mixture.

I then added the remainder of the vegetables to cook down until a little soft. Then, I added in the tomatoes, allowing that to simmer for about 20 minutes. Then, I added in the rinsed beans and added salt to taste. I ended up adding a bit more of the other seasonings, as well, to taste.

Finally, I served in a bowl with a dollop of sour cream and some grated smoked gouda. Feel free to add whatever toppings you like or serve with tortilla chips on the side!

Overall, this dish was easy to make and probably could’ve been easily adapted for the crock pot or the pressure cooker. This made a very healthy portion. We packaged up some of the leftovers and also used some for breakfast the next day. We cooked up a couple of eggs and used the chili as a topping. Of course, we added another dollop of sour cream on top ๐Ÿ™‚

Also, I have to say that the chili was even better the next day, after the flavors had a chance to really meld together. If you have the chance to make this ahead of time, I’d say go for it!

Enjoy.

Sincerely,

Fu’d

Turkey and Mushroom Stroganoff

You may have seen in my recent post that Jake and I had a belated mini Thanksgiving meal this year. So, that means I’m a little behind the eight ball on using leftovers for other dishes. Nevertheless, here it is. I found a turkey and mushroom stroganoff. It calls for ground turkey, but I figured it must still be delicious with the fresh citrus roasted turkey we made. (Spoiler alert – I was right!) I had also make some homemade turkey stock using the turkey bones; I used the stock in the recipe, too.

(Here’s the link to the recipe.) I made a couple of modifications based on what I had on hand and what I felt like (not) doing. Haha – I was feeling a bit lazy.

Here’s what I used:

  • Drizzle of olive oil
  • 1/2 white onion, chopped
  • 3 cloves garlic
    • Original recipe called for 2 cloves. I just happened to pull out 3 from the fridge and used them all.
  • Chopped up leftover turkey from Thanksgiving
    • I used approximately 3/4 cup
    • Original recipe called for 1 lb of ground turkey
  • Salt and Pepper
  • 1 tablespoon Worcester sauce
  • 8 oz sliced mushrooms
  • 2 cups broth
    • I used 2.5 cups of homemade turkey stock (with leftover bones from Thanksgiving)
  • 1 teaspoon nutmeg
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon cayenne (optional spice)
  • dash of black pepper
  • 2 tablespoons melted butter
  • 2 tablespoons flour
  • 1/3 brick of cream cheese
    • The original recipe called for 1/2 cups sour cream (or greek yogurt)
  • 3/4 package of pasta shells
    • The original recipe called for 1 package egg noodles, which I would have used if I had it on hand.

I used a large sauce pot to first cook the onion, mushrooms, and already-cooked turkey pieces in a drizzle of olive oil. I cooked until the onions were translucent and mushrooms were soft.
I then added in the garlic, butter, spices, and Worcestershire sauce. Note that the originalย  recipe calls for making a rue with the butter and flour separately, but I didn’t want to dirty another dish. So, I put the butter in early with the other ingredients just listed.

Once everything was incorporated and the butter was melted, I mixed in the flour and made sure it was incorporated/coating everything. This should make everything a bit pasty/sticky.
Then, I added in the broth and cream cheese. I broke up the cream cheese and stirred until most of it was melted down.
I let everything simmer and let the flavors incorporate for about 15 minutes.
In the meantime, in a separate pot, I cooked the shells in some salted and oiled water until al dente.
Finally, it was time to serve! We ate this with a side of the leftover green bean casserole and stuffing from Thanksgiving. I had also left a couple of larger pieces of turkey to slice and lay on top. Lastly, I garnished with a sprig of parsley.

This was so good! I would definitely try this recipe again. Next time, I would still keep the cut up turkey breast instead of ground turkey, but perhaps I’d use more and shred it. Also, I would love to try this with sour cream or greek yogurt instead of the cream cheese.

Hope you enjoy!
Sincerely,
Fu’d

Guilt-Free Alfredo Sauce with a Cauliflower Base

I had somewhat recently joined a Facebook group that was created for people who live in the same town to share photos of their home cooked meals. First off, this group is absolutely amazing – the things that people cook and all the encouragement is a breath of fresh air. There’s been a recent onslaught of people making chicken broccoli alfredo. So, of course, I started to crave it like crazy!

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Here’s a version that I adapted for the pressure cooker from a Pinterest recipe. (Here’s the link to the recipe.) If you don’t want to use a pressure cooker, feel free to follow the original recipe as is, but be sure to read on for a few tips and suggestions! I also tried to make my own pasta shells…that was a disaster. Luckily I was smart enough to pick up some backup shells at the store.

Here’s what I used for the sauce:

  • 1 large head of cauliflower
  • 1 cup of vegetable broth
  • 1/2 cup of milk (I used almond milk)
  • 8 cloves garlic
  • Salt and pepper to taste
  • Your choice of cheese (optional) – I used shelf-stable parmesan and a shredded pizza blend

You can supposedly pair this sauce with a number of dishes, but I made stuffed shells with chicken and broccoli. So, here is the rest of what I used:

  • 1 box of shells, cooked and drained
  • 1 large head of broccoli
  • 1 large chicken breast (You may want a little more if you want to try something unique with the sauce. Read on to learn more!)
  • More cheese for topping
  • Breadcrumbs to sprinkle on top (optional)

Cut the cauliflower head into medium sized pieces (doesn’t need to be perfect) and put it in the pressure cooker. Mince or use a garlic press and put all the garlic in with the cauliflower. Add one cup of vegetable broth and season with salt and pepper.

I chose to cube the chicken breast, seasoned with salt and pepper, and put into a little tin foil boat. I put this on top of the cauliflower in the pressure cooker. If you chose to use some additional chicken for the unique twist on the sauce, add a handful of the chicken cubes in with the cauliflower, but outside of the foil. (You will end up incorporating that extra chicken right into the sauce.)

I set the pressure cooker to the poultry setting for only 5 minutes and then used the quick release when done. This was enough time to cook the chicken and soften the cauliflower.

Add the 1/2 cup of milk.

Using an immersion blender (or in batches in a regular blender or food processor), blend everything together. If you added the extra chicken into the sauce, this means you are blending chicken right into it. This may seem odd, but I accidentally did this the first time and I loved it. It gave the sauce flavor some depth and it also help give the sauce a little thicker in consistency!

I decided to put in some cheese and about 1 cup of small cut broccoli so they would fit in the shells for baking. (I left larger chunks of broccoli for addition to the baking dish after the shells were stuffed.) Go ahead and dump the cooked chicken cubes in there, too.

Mix together well.

I chose to microwave the remainder of the broccoli with a little water but feel free to pre-cook it any way you like.

Spread a thing layer of sauce at the bottom of the baking dish.

Stuff the shells with the sauce, chicken, broccoli mixture and place shells in the dish. I placed the microwaved broccoli around the shells.

I topped the dish with the rest of the sauce some more cheese, and a sprinkle of breadcrumbs.

I baked at 375 degrees Farenheit, covered with tin foil for about 15 minutes.

I then baked for another 15 minutes uncovered. I broiled at the end for a few minutes to get the golden brown color on top.

Lastly, serve and enjoy! Leftovers are delicious, too. I had this for lunch two days this week AND I was able to freeze some for when I get the craving later on ๐Ÿ˜‰.

Again, I chose shells, but feel free to eat this with any type of pasta or give it a try over some vegetables, on a white pizza, with rice, etc.

Sincerely,
Fu’d

Tomato Soup with Grilled Cheese Croutons

I had been really craving tomato soup and grilled cheese. So I searched Pinterest and found a recipe I could make with ingredients I already had at the house. (Here’s the link to the recipe.) I had also seen in other Pinterest posts that people have made grilled cheese croutons. We also happened to have half a loaf of French bread from the day before, so I sliced it and made some grilled cheese croutons, as well as a couple of mini grilled cheese and prosciutto croutons for some extra dunking action.

I first cut up and cooked the bacon.

Once browned a bit, I added the onion and carrot. I was feeling lazy, so I only used about half of a carrot.

Once those were tender, I added in the tomato paste. I let that cook for a few minutes and then added the flour. I didn’t bother measuring – just eyeballed it.

From reading past recipes and experiences, I know that if you don’t cook the flour down, you can sometimes taste it in the final dish. So, I let the flour cook for a few minutes before adding the tomatoes. When I added the tomatoes, I didn’t crush them separately as the recipe indicates. I just poured the can into the pot and crushed a bit with the back of a cooking spoon. The canned San Marzano tomatoes are tender enough that they break up easily. Plus, I knew I was going to be blending it all later. I added the chicken broth and seasonings and let it all simmer for 30 minutes.

After the simmer, I used my immersion blender and blended the soup right in the pot. This was so much easier than trying blend in the food processor in batches!

The grilled cheese was air fried, only because that’s what’s convenient for me. Cook these on the stove or in an oven if that’s what works for you. I used a combination of a vegan cheddar cheese and regular american cheese. I then cut into bite sized pieces. I made two more grilled cheese sandwiches for us to eat and dunk in the soup, with the same cheeses and the addition of a slice of prosciutto. Yum!

All in all, this satisfied the craving. Although, I just have to say, there is still nothing that compared to childhood Campbell’s canned tomato soup. ๐Ÿ˜‰ I would make this again!

Sincerely,
Fu’d