Ham, Bean and Green Chile Soup

Here’s a quick and hearty soup that is ready to serve in no time and uses mostly pantry staples (well, for me, onions, beans, chilies and broth are staples). Personally, I like the two different colors of beans, but you can use three cans of any beans you like. This is just the thing for a chilly night. Bonus: if you are serving vegetarian family/friends, you can just use veggie broth and leave the ham out or serve it in a bowl alongside and let those who want it, add it to the soup.

Ingredients:

2 teaspoons olive oil

½ cup chopped yellow (or white) onion

2 (15 ounce) cans Cannellini beans, drained and rinsed

1 (15.5 ounce) can kidney beans, drained and rinsed

2 cups diced ham

1 jar (16 ounces) salsa Verde

1 (4 ounce) can diced green chiles

4 cups chicken broth (or veggie broth)

Salt and pepper to taste

Possible Garnishes (Use none, some or all—they are totally optional):

Sour cream

Tortilla chips

Cilantro or parsley

Lime wedges

Sliced green onions

Shredded Monterey Jack cheese

Crumbled Cojito cheese

Avocado slices

Directions: Heat the oil in a large sauce pan. Add the onion and cook on medium low until the onion is translucent, but not browned (about 5 minutes). Add in the beans, ham, salsa Verde, green chiles and broth. Bring the pot up to a boil and reduce to a simmer. Cover and cook for 20 minutes (hey, if you can simmer it for an hour, it’s even better). Taste and adjust the seasoning by adding salt and pepper to your liking. (For me, I simmered the soup for 40 minutes and didn't need additional salt or pepper). Serve in big bowls with lots of garnish choices.

Refried Bean, Veggie and Cheese Tostadas

I love a tostada! Feel free to garnish with avocado, lettuce, sour cream, green onions, whatever! 

Ingredients (makes 6 servings of 2 tostadas each):

12 (6 inch) corn tortillas

Vegetable oil cooking spray

1 (16 ounce) can fat-free refried beans

1/8 cup water

2 teaspoons olive oil

1 (8 ounce) container of white button mushrooms, sliced

1 or 2 (depending on size) zucchini, sliced (about 1 ½ cups)

1 cup sliced red onion

1 cup Mexican Style Romesco Sauce

¼  cup water

2 cups shredded Monterey Jack cheese

Directions: Preheat the oven to 350 degrees F. Line 2 baking sheets with foil and place 6 tortillas on each. Spray both sides of each tortilla with cooking spray and bake for 20 minutes, turning over and rotating the baking sheets halfway through.

In a large skillet, heat the 2 teaspoons of oil and add the mushrooms, zucchini and onion. Cook the veggies over medium heat until soft—about 10 minutes- stirring often. Add in the Romesco sauce and the ¼  cup water. Cook for 10 more minutes, or until the liquid has just about evaporated. Remove from the heat.

Top each tostada with a spoonful of refried beans, a spoonful of veggies and top with a sprinkle of cheese. Bake at 350 degrees F for about 10 minutes or until the cheese is melted.

Mexican Style Romesco Sauce

Toasted and roasted-two of my favorite flavors. This sauce is deep, rich with a smoky back heat. It is not overly spicy. If you are a hot head, you can always add some chipotle peppers to this. I think I’m going to use this sauce on everything this week, so watch out!

Ingredients (makes 3 cups):

2 slices whole grain bread, toasted

½ cup sliced almonds

2 dried Ancho chilies

1 dried New Mexico chile

2 cups hot tap water

1 large onion, sliced into quarters

3 medium tomatoes cut into quarters

2 garlic cloves

1 Tablespoon vegetable oil

1 (7 ounce) jar roasted red peppers, drained

Salt to taste (I used 2 teaspoons, but your taste is probably different)

Directions:

Tear the toast into chunks and set aside. Heat a dry skillet on medium heat and add the almonds. Toast the almonds until golden and fragrant, about 6 to 8 minutes, shaking the pan occasionally. Remove to a small bowl and set aside.

Using the same skillet, turn the heat up to medium high. Pop the tops off the dried chiles (discard the tops) and shake out the sides. Toast them in the skillet about 3 minutes per side. Put the chiles in a bowl and add the hot water. Let soak for 15 to 45 minutes.

Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with foil and put the onion quarters, tomato quarters and whole (peeled) garlic cloves on the sheet. Toss with the oil and roast for about 20 minutes, tossing them halfway through.

Get out your blender or food processor. Add the toast, almonds, chiles (drained, but reserve the liquid), onions, tomatoes, garlic (along with the juices from the baking sheet) and roasted red peppers. Give it a whirl until the sauce is blended thoroughly. You may need to add some/all of the reserved chili soaking water for a smooth blend (I needed about ½ to ¾ cup). You also may have to work in batches. An alternative would be to put everything into a large mixing bowl and take the hand blender to it. I love when I get to use power tools in the kitchen!

Taste and add salt to your liking. Store in the refrigerator and it should keep about 5 days.

Mushroom Noodles with Fried Breadcrumbs

I’m going in the ‘Way Back Machine’ again for this one. Mom always used to make noodles with fried breadcrumbs as a side dish. Here, I’m just adding mushrooms to make it a main dish. This is comfort food at its simplest and finest. If you want, you can add meat, garlic, onions, etc. I just like it as is.

Ingredients (serves 4 as a main dish, 8 as a side dish):

Noodles:

1 pound pasta (this is a great time to use up those bits of wide egg noodles and bow ties that you didn’t know what to do with)

1 (32 ounce) container beef or vegetable broth mixed with 2 cups of water

Fried Breadcrumbs:

4 Tablespoons butter

2 cups seasoned dry bread crumbs

Mushrooms:

1 Tablespoon butter

1 (10 ounce) package of cremini mushrooms, cleaned and sliced

Salt and pepper to taste

Directions:

For the noodles: Bring the broth and water mixture to a boil and drop in the pasta. Cook for 10 minutes or until the texture that you like. Drain, reserving 1 cup of the cooking broth, and set aside.

For the breadcrumbs: Melt the 4 T of butter in a large skillet and add the breadcrumbs. Cook, stirring often, until the breadcrumbs are lightly browned and fragrant. Remove to a bowl and set aside.

For the mushrooms: Wipe out the skillet you just did the breadcrumbs in and add the 1 T of butter. Let the butter melt and then toss in the mushrooms. Stir once to coat with the butter and let them cook on medium until they start to brown on one side. Flip over; add the reserved 1 cup broth from the noodles and cook for another 4 or 5 minutes or until most of the liquid has evaporated.   

Add the noodles to mushroom skillet and heat through. Taste and add salt and pepper to your liking. Place into bowls and cover with the breadcrumbs. 

Krab Stuffed Pepper Poppers and Cracker Spread

Two appetizers for the price and ease of one! I was making a surimi (“krab” or “imitation crab” spread for crackers on this beautiful spring day and then thought how good the spread would be baked in pepper halves.

Ingredients (makes 12 poppers and plenty of cracker spread):

6 largish Serrano or jalapeno peppers (or sweet baby bell peppers for those who don’t like heat)

1 (8 ounce) package light cream cheese, completely softened

1 Tablespoon light sour cream

1 Tablespoon light mayonnaise

1 teaspoon garlic salt

½ teaspoon seafood seasoning, like Old Bay®

Two stalks of celery, diced

½ cup diced spring onion (or green onion)

¼ cup diced red pepper (because they are sweet and pretty)

1 (8 ounce package) surimi (imitation crab pieces), cut into small pieces

Directions: Line a baking sheet with foil or parchment paper. Slice the peppers in half lengthwise and de-seed. Place the peppers cut side up on your baking sheet and set aside.

In a medium mixing bowl, combine the cream cheese with the sour cream, mayo, garlic salt and seafood seasoning until combined. Add in the celery, onion, red pepper and surimi. Taste and adjust the seasoning to your liking.

Stuff each pepper half with a spoonful of the krab filling. Turn your oven on broil.

Broil the poppers on the top rack for 2 to 2 ½ minutes, watching carefully the whole time (you do keep your oven door slightly ajar when you broil, right?). They should be just  lightly browned and melty. Let cool slightly before devouring.

Place the remaining krab filling in a bowl and serve chilled with crackers. 

Jicama Mango Salad with Honey Lime Dressing

We’re coming up on Cinco de Mayo, which means lots of terrific Mexican food. I like to be a rebel and bring something light and refreshing to the party. If you want to add a little kick to this, try adding a fresh chopped jalapeno or some chopped cilantro. If you want a great vegetarian taco, try adding a scoop of this to some chopped lettuce in a taco shell and topping with some crumbled Cojito cheese.

If you have never tried jicama, please give it a go! It is a crisp, slightly sweet root vegetable that tastes almost like a cross between an apple and celery. It is amazing!

Ingredients:

Salad:

Three fresh mangoes, peeled and seeded with the flesh cut into a small dice (about 2 cups diced flesh)

1 small jicama, peeled and cut into a small dice (about 2 cups)

1 cup diced red onion

1 cup diced red bell pepper

¼ cup fresh mint leaves, torn into small bits

Dressing:

3 Tablespoons honey

5 Tablespoons fresh lime juice

2 Tablespoons hot water

½ teaspoon ground chipotle powder

Pinch of salt

Pinch of fresh cracked black pepper

Directions:

Place the mangoes, jicama, red onion, bell pepper and mint leaves into a large bowl. In a separate, small bowl, whisk the dressing ingredients together and pour over the salad. Stir and let stand at room temperature for 1 hour, then chill at least 2 hours or overnight.

Strawberry Agua Fresca (Fresh Strawberry Drink)

This might just be one of the most refreshing drinks on the planet. And you can easily spike this with a little rum or vodka—just saying.

Ingredients:

2 pounds fresh strawberries

¾  cup sugar (or to taste)

¼ cup fresh lime juice (from 2-3 limes)

6 cups water

Mint sprigs for garnish (optional)

Directions:

Coarsely chop the strawberries into a large bowl. Stir in the sugar and lime juice and let stand at room temperature for at least one hour, stirring occasionally. Process the berries until pureed (in batches works best) and strain through a mesh strainer into a large bowl, stirring to make sure all the liquid goes through and you are left with a relatively dry pulp. Take your time, it will happen. Discard the solids in the strainer and pour the juice into a very large pitcher. Add the water and stir. Chill for a few hours until cold then pour into glasses and garnish with mint.  

Guiltless Chocolate Pudding

Must have. That’s all I got.

Ingredients (serves 4 regular humans or 2 greedy people like me):

½ cup sugar

½ cup unsweetened cocoa powder

¼ cup cornstarch

½ teaspoon salt

2 teaspoons instant espresso powder

2 cups skim or 1% milk

½ cup dark chocolate chips (I’m using Hershey’s Special Dark®)

1 tsp vanilla extract

Low fat (or non-fat) whipped cream (optional)

Directions:

Whisk sugar, cocoa powder, cornstarch, salt and espresso powder in a small saucepan. Add milk gradually while still whisking. Bring to a boil on medium heat, whisking constantly. Add in the chocolate chips and keep whisking. When it comes to a boil, you will see it starting to thicken. Reduce immediately to a simmer and stir until completely thickened (about 3 more minutes). Remove from heat and stir in vanilla. Let cool in the pan for 15 minutes, whisking occasionally. Refrigerate until ready to serve. Top with whipped cream if desired.

Cheesy Greek Cauliflower Bites

Looking for a good appetizer? Try this one out-Cauliflower, Greek peppers and cheese make this a springtime wonder!

Ingredients (makes 20-24):

1 medium head of cauliflower, cut into small florets

Cooking Spray

2 Tablespoons plus ¼ cup panko breadcrumbs (divided just like that)

¼ cup chopped green onion

1 small tomato, chopped (about 1/3 cup)

3 pepperoncini peppers, chopped

½ cup crumbled Kasseri or feta cheese

½ cup egg substitute

1 Tablespoon Greek seasoning

2 teaspoons lemon juice

1 Tablespoon olive oil

Directions: Preheat oven to 350 degrees F. Spray 2 (12 cup) muffin tins with cooking spray and put a bit of the 2 Tablespoons of panko in each cup. Jiggle around so that the bread crumbs coat the bottoms and sides of the muffin cups. Set aside.

Place the cauliflower in a food processor and process about 10-12 seconds or until the cauliflower looks like rice or grains. Dump into a microwave safe bowl and microwave on high (no water, no nothing) for 7 minutes. Remove and let cool.

Add the green onion, tomato, pepperoncini and cheese to the cauliflower and toss. In another bowl, whisk together the egg substitute, Greek seasoning, lemon juice and olive oil. Pour over the cauliflower mixture. Add the remaining ¼ cup breadcrumbs and mix together. Fill each muffin cup halfway with some of the mix and pat down lightly with your very clean hands. Note: depending on the size of your cauliflower, you may not have enough to fill all 24 cups. That is perfectly ok by me!

Bake for 40-45 minutes or until the sides and top are golden. Let cool slightly and remove from the muffin tins (a wide soup spoon works great here). Serve hot, warm or even at room temp.

Spring Power Salad with Lemon Vinaigrette

This recipe goes out to two wonderful young women- Emma and Sydney- who are gracious enough to share their power with others because, as they said ‘We have to share our power because we are all a team and that is what people should do.’ Rock on, Emma and Sydney!! (And yes, the avocado can be removed J)

Ingredients (enough for 2 to share):

Dressing:

Juice from 1 lemon (3 Tablespoons)

1 Tablespoon white wine vinegar

1-2 teaspoons sugar

5 Tablespoons canola oil

Pinch of salt

Pinch of freshly cracked black pepper

Salad:

3 handfuls baby spinach

1 hard-boiled egg, sliced

1 radish, sliced

½ avocado, sliced (optional)

2 stalks leftover roasted asparagus (see note, below)

1/3 cup Carrot Raisin Salad

½ cup cottage cheese

2 Tablespoons red bell pepper, chopped

¼ cup alfalfa sprouts

¼ cup edamame

Salt, pepper, sesame seeds and/or sunflower seed kernels to garnish

Directions: Whisk all dressing ingredients in a bowl and toss ½ of the dressing with the spinach leaves. Place in the bottom of a wide, shallow bowl. Lay the egg, radish, avocado, asparagus, Carrot Raisin Salad, cottage cheese, bell pepper, alfalfa sprouts and edamame on the salad any way you choose. Drizzle the remaining dressing over the radish, avocado, bell pepper, sprouts and edamame. Garnish with salt, pepper, sesame seeds, and/or sunflower seeds (me, I like to put salt, pepper and sesame on the cottage cheese and sprinkle sunflower kernels over the whole salad.

Note: to make roasted asparagus, snip the tough ends off 1 pound of asparagus. Preheat the oven to 350 degrees F and line a baking sheet with foil. Put the asparagus on the sheet and toss with 1-2 Tablespoons of olive oil, some kosher salt and black pepper. Roast for 20 minutes, turning with tongs halfway through.

Roasted Vegetable Crustless Quiche

I don't know about anyone else, but I can eat quiche morning, noon or night. It seems to me to be one perfect food: full of protein and veggies and just so dang good.  

Ingredients:

½ pound asparagus

1/3 cup chopped red bell pepper

1 cup sliced mushrooms

1 to 2 Tablespoons olive oil

Salt and freshly cracked black pepper to taste

Cooking spray

2 Tablespoons dried bread crumbs (plain or seasoned-your choice)

2 cups egg substitute

¼ cup milk (any kind)

Salt and pepper to taste

1 cup shredded cheese (like Monterey jack, fontina or Gouda)

½ cup chopped green onion

¼ cup grated parmesan

Directions:

Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment and place the asparagus, red pepper and mushrooms on it. Toss each veggie with a bit of olive oil and some salt and pepper. Roast for 20 minutes, tossing the veggies halfway through. Remove from the oven and let cool slightly.

They will look a little something like this before you roast them:

Coat a 9 inch pie plate with cooking spray and toss in the bread crumbs. Swirl the bread crumbs around to fully coat the bottom and sides. Discard any excess.

In a mixing bowl, combine the egg substitute, milk, salt and pepper with a whisk. Stir in the roasted veggies (slicing the asparagus into bite size pieces). Stir in the cheese and green onion. Pour into the pie plate and sprinkle the parmesan over the top. Bake for 40 minutes or until the edges are golden and the middle is set. Let cool, slice into wedges and serve.

Carrot Raisin Salad

Spring is here! Time for a classic--Carrot Raisin salad. I know most recipes call for mayo, but I wanted to go plain and simple. If your food processor has a grating attachment, it makes short work of the carrot preparation.

Ingredients:

5 large carrots, grated (about 3 cups)

1 can (8 ounces) crushed pineapple in its own juice

1 cup raisins

1 Tablespoon honey (more or less to taste)

1 teaspoon fresh lemon juice

1/3 cup roasted sunflower seed kernels

Directions: Mix all ingredients in a bowl and cover with plastic wrap. Chill at least 1-2 hours before serving.