Black Beans

I use black beans a lot in burritos, tacos, nachos and other things. Of course I like them best when they are freshly boiled, but lately I have eaten a lot that were canned. I often heat them up and add a few spices, but this time I decided to add a few more things for a little bit of extra flavor. I thought they turned out great - perfect for the burritos that we used them for. I may just use this as my "go to" black bean recipe in the future.

1 Tbsp canola oil

1 can black beans, rinsed

1/2 can (about 3/4 cup) diced tomatoes, rinsed

1/2 medium yellow onion, finely chopped

1 clove garlic, minced

1 tsp cumin

1/2 tsp chili powder

1/2 tsp oregano

salt and freshly cracked pepper, to taste

Preheat oil in a small saucepan over medium heat. When the oil glistens, add onion and cook, stirring, until it begins to be transparent. Then add remaining spices and ingredients. Cook, stirring occasionally, for 8-10 minutes or until everything is thoroughly heated. The longer you cook it, the more the flavors will combine.

Mango Lassi

A few weeks ago, I was taking with a friend of mine about how much I love Indian food. She told me that she orders a Mango Lassi every time that she goes to an Indian restaurant. After she said that, I was dying to try one. I went to Bombay House and loved the one that they had there, so I decided to figure out how to make one at home. Of course it was even better because I got to use my Ninja blender! This recipe isn't quite as sweet as the one I had at the restaurant because that is the way I like it. You could add more sugar if you prefer.

Prep time: 5 minutes

Serves: 2 people

2 mangos

1 3/4 cup plain (or greek) yogurt

1/2 cup (a little less) sugar

1 cup ice

Combine everything in the blender and blend until smooth. Enjoy!

Roasted Tomato and Olive Bruschetta

This is the first recipe that I used with my Ninja Blender. It was one that I found in the owner's guide that came in the box, but made a few of my own alterations (mostly because I didn't have fresh tomatoes). This was a quick and easy appetizer and we liked it a lot. I will definitely use this recipe when I have guests over. This recipe was the first time that I got really excited about my new blender. It was great! Afterwards, I searched "ninja blender recipes" online and realized that there are hundreds of recipes that I can try. What a great cooking tool!

Prep time: 1 hour (including baking time)

Serves: 6 (depends on desired serving)

1 can of stewed tomatoes, drained and rinsed

1 Tbsp olive oil

salt and pepper, to taste

1 clove garlic

1/4 cup black olives

1/2 tsp dried basil

1 loaf Baguette, sliced and toasted

In a medium bowl, toss tomatoes with olive oil and desired amount of salt and pepper. Place the tomatoes on a baking sheet and bake at 350° for 30-40 minutes. Remove from oven and cool slightly.

Add tomatoes, garlic, olives, and basil to the blender. Pulse for a few seconds, or until vegetables are roughly chopped. Serve warm or cold over baguette slices.

Zucchini Tomato Casserole

I bought some zucchini on a great sale the other day and wanted to find a great recipe to showcase it. I found this one on allrecipes.com. After reading the reviews, I decided to make it - with a few of my own alterations, of course. There were a couple of people who reviewed the recipe and said that it tasted like pizza. I really like pizza so I was excited to see if it was true, and it kind of was - if you usually make crustless pizza with no meat and no sauce... and only top it with fresh zucchini and tomatoes. Okay, so it tasted nothing like pizza. But I loved it anyway. Even though we ate it as a main dish, I think it is meant to be a side.

Prep time (including baking): 1 hour 20 minutes

Serves: 4-6 people

1/3 cup fresh Parmesan cheese, grated

1 1/2 cups mozzarella cheese, grated

1 tsp dried oregano

1 tsp fresh basil

2 cloves garlic, minced

salt and freshly ground pepper, to taste

4 medium tomatoes, thinly sliced

2 medium zucchinis, thinly sliced

1/4 cup onion, thinly sliced

3 Tbsp butter

2/3 cup Italian bread crumbs

In a bowl, combine mozzarella, Paremsan, oregano, basil, garlic, salt and pepper. Lightly coat a 9x9" pan with cooking spray. Layer 1/2 of the zucchini, 1/4 of the cheese mixture, 1/2 of the tomatoes, 1/4 of the cheese mixture. Repeat the layers. 

In a medium skillet, melt the butter over medium heat. Saute onion in melted butter for 3-4 minutes. When the onion begins to soften and become translucent, stir in the bread crumbs. Spread mixture over top of the casserole. 

Cover with foil and bake at 375° for 25 minutes. Then, remove the foil and bake for another 15-20 minutes or until the top begins to brown.

Easy Vegetable Lo Mein

Ever since having this baby I have been on the lookout for fast and easy recipes that I can throw together as my husband is driving home from work. This is a great one that only took about 20 minutes to make. We ate it with  pot stickers that we bought from Costco. This is an easy one to to alter according to the ingredients that you have on hand. Try adding chicken, different oriental sauces (Panda Express has a whole line of sauces that you can buy at the grocery store) or vegetables to make it your own.

Servings: 4

2 packages oriental flavored Top Ramen
2 Tbsp canola oil
1 16 oz package frozen stir fry vegetables
2 tsp soy sauce (or to taste)
2 tsp oyster sauce (optional)

Boil water and cook Ramen for about 3 minutes then drain. In a medium skillet, preheat oil. Cook vegetables, stirring frequently until they are tender, then add noodles, sauces, and the seasoning packet that came with the noodles. Cook until everything is heated thoroughly. Serve immediately.

Stuffed Poblano Peppers

Recently, I went to a mini-class about healthy cooking. They asked us to bring copies of healthy recipes that we make at home. Because I had just made this recipe, I decided to bring a copy of it and share it with the class. When I made this, I was surprised at how easy it was. It sure seems like it would take a lot longer and be a lot more difficult. This will definitely become a lasting addition to our family recipe book.

Serves: 4-6 people

Ingredients:
4 poblano peppers
1 cup uncooked rice
½ lb sausage or chorizo (optional)
1 15 oz. can black beans
1 cup frozen or canned corn
1 can petit diced tomatoes
1 medium onion, chopped
2 tsp cumin
1 tsp chili powder
2 cloves garlic, minced
1 Tbsp olive oil
¼ cup cilantro, chopped
Salt and freshly ground pepper
Shredded cheddar cheese

Combine 1 cup rice with 2 cups water. Bring to a boil and then simmer until rice is soft. While rice is cooking, prepare peppers by slicing them in half and removing seeds and ribs. Preheat oven to 400°

Preheat a skillet with olive oil over medium-high heat. Sauté onion and garlic for 2-3 minutes or until onions begin to soften. Add sausage and cook until meat is no longer pink. Stir in rice, beans, corn, tomatoes, cumin, chili powder, cilantro, salt and pepper, and a bit of the shredded cheese and simmer for 5-7 minutes.

Place peppers skin side down on a baking sheet and spoon mixture into each half. Bake them for approximately 25 minutes or until peppers are tender and slightly browned. In the last few minutes, sprinkle shredded cheese over top and continue to cook until cheese is melted. Garnish with cilantro.

Tortellini Salad

This is an excellent pasta salad (my husband's favorite) and is quite easy to assemble. I use Chef Todd's seasoning, but it is also really good with Italian seasoning. Also, because there are only two of us, I make a smaller portion by choosing a smaller package of the refrigerated tortellini, but when I make it for larger groups I use two packages or a larger package - preferably with multi-colored tortellini. I don't think it tastes any different, I just like the way it looks.

Recipe Yield: 4 servings

1 9 oz package cheese tortellini, prepared according to directions on package

1 red pepper, sliced

1/2 can black olives

Chef Todd's seasoning (to taste)

Salt, to taste

Olive oil

Feta cheese

Combine pasta, olive oil, and seasonings and stir until the pasta is completely coated. Add in remaining ingredients and stir. Refrigerate at least an hour before serving. If the pasta soaks up the olive oil before you eat it, add a little bit more.

Potato Wedges with Herbs and Parmesan

I love making potato wedges. And I hate that the modern world somehow thinks that they are unhealthy. Maybe it stems from the fact that potatoes are often served as french fries. Or maybe it has something to do with that silly low-carb diet that was all the rage a few years ago. Either way, let me just tell you that nutritionally, potatoes are more similar to vegetables than they are to any other type of food. They are high in iron, vitamin B6, vitamin C, folic acid, and potassium. No matter what those diet people say, I consider potatoes to be a healthy food.

6 medium red potatoes, cut into thin slices
2 Tbsp olive oil
1 tsp garlic salt
1 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
Shredded Parmesan cheese
Salt to taste

Prepare potatoes by slicing them and tossing them in olive oil in a bowl or large ziplock bag. Combine spices and pour over potatoes, stir or shake to coat. Place on a large baking sheet. Bake at 375° for 30-35 minutes or until soft. Sprinkle Parmesan cheese over top and return to oven for a minute or two until cheese melts. Sprinkle with salt to taste.

Tortilla de Patata

My husband served a mission in Spain. He said that all of the ladies in Spain have their own Tortilla de Patata recipe that they claim is the best, but that they all taste pretty much the same. He made it for me just the other day. I'm not surprised that this dish is so popular in Spain - it is great.

2 Tbsp olive oil
2-3 small potatoes, peeled and cubed
6 eggs
1 tsp garlic, minced
salt to taste

Preheat oil in a small to medium skillet. Roast the garlic in olive oil. Add potatoes and saute until tender and golden brown. In a separate container whisk eggs, then add to pan along with salt. Cook mixture (without stirring) until bottom half is cooked then flip and cook second side.

Whole Wheat Pasta

When my husband used to make a lot of clay sculptures, he bought a pasta roller to roll out the clay. It came in handy when we decided to be adventurous tonight and make our own homemade pasta. We also went out on a limb by choosing to do whole wheat, which had the potential of turning us against all homemade pasta forever. Thankfully, it went very smoothly and we will definitely be making more in the future. As far as the whole wheat goes, I must warn you that it tastes "healthy" and is a little more dense than white flour pasta would be. This recipe comes from the Better Homes and Gardens cookbook.

2 1/2 cups flour (either whole wheat or white)
1/2 tsp salt
2 beaten eggs
1/3 cup water
1 tsp cooking oil or olive oil

In a large mixing bowl, stir together 2 cups of the flour and salt. Make a well in the center of of the dry mixture. In a small mixing bowl combine eggs, water, and oil. Add to dry mixture. mix well. Sprinkle kneading surface with the remaining flour (I used much less because the wheat flour was very dense). Knead till dough is smooth and elastic (8-10 minutes). Cover and let the dough rest for 10 minutes. Divide dough into 4 equal portions. On lightly floured surface, roll each portion into a 12-inch square about 1/16" thick (I used a pasta machine instead). Let stand, uncovered, 20 minutes.

I cut this into fettuccine by rolling up prepared dough and cutting into 1/4" wide strips. I then boiled it as I would with regular pasta - except that the boiling time was cut in half, or even less. The cookbook suggested 2 minutes. That was still a little too chewy for me so I left it in for about 4 minutes total. I think white pasta would cook faster, though.

Eggplant Parmesan

My husband had never had Eggplant Parmesan but, being very proud of my Italian ancestry, I insisted that we have it at our wedding luncheon. He loved it even though it doesn't contain any meat! This is the version that I like to make. I use my mom's recipe for Chicken Parmesan and use eggplant instead. I like to serve it with extra sauce over pasta.

Eggplant (1/2" slices)
Italian bread crumbs
2 eggs beaten
1 clove garlic, minced
Favorite spaghetti sauce
Mozzarella cheese slices
Parmesan cheese
olive oil

Prepare eggplant by cutting into 1/2" slices. Place in a strainer by layers and sprinkle salt over the top of each layer. Put a heavy plate or a bowl full of water over top and let them sit for at least an hour. They should begin to release condensation. This helps to remove the bitterness. Once you have finished this step, rinse the eggplant and pat dry.

Dip eggplant in eggs followed by bread crumbs then Parmesan cheese and brown in skillet of olive oil and garlic. Pour sauce in 9x13 pan to coat bottom. Place eggplant on top. Top eggplant with a slice of mozzarella cheese. Add more sauce. Sprinkle top with Parmesan cheese and bake at 350° for about 40-50 min.

Summertime Linguine

This dish is very different than anything I have ever made before. I usually plan Sunday meals in advance and shop for the ingredients Saturday night. I didn't do that today. After church I realized that I had nothing planned for dinner. So I started looking through the cupboards and refrigerator and I made the very first unplanned dish I have ever made. It was very refreshing and very summery.

12 oz cooked linguine
1 large onion
1 medium pepper
12 oz broccoli florets
3 small tomatoes
1 chicken breast, cut into bite-sized pieces
2-3 Tbsp balsamic vinegar
1/4 cup olive oil
2 Tbsp chopped, fresh basil
Salt and freshly ground pepper to taste
2 tsp minced garlic
1 tsp oregano
1/2 cup fresh parmesan

While pasta is cooking, saute onions, pepper, and minced garlic in a bit of olive oil, adding broccoli after about 1 minute. Then add chicken, vinegar, basil, and oregano and cook until there is no pink left in the chicken. Stir in linguine, parmesan, tomatoes, and remaining olive oil. Season with salt and pepper.

Chris' Mushroom Ravioli

The cat's out of the bag: my husband is a great cook. I have tried to to most of the cooking over these past few months, but every once in a while he decides to surprise me with a special "man-made" dinner. This past Wednesday I had a meeting in the evening but told him that I was going to make Ravioli when I got back. He volunteered to run to the store and pick up some ingredients, but when I got back he had cooked up this amazing little dish. It is a four-cheese Ravioli from the store (I haven't quite progressed to the point of making my own pasta, but I definitely will...eventually) with a creamy sherry alfredo sauce and caramelized mushrooms and onions on top. These are the ingredients as far as I remember (he's not here right now to make sure I get it right).

4 cheese Ravioli
1 recipe Alfredo Sauce
1/4 cup cooking sherry (optional)
2 tomatoes, chopped

2 Tbsp Olive Oil
1 lb mushrooms
1 large onion, chopped
1/4 cup brown sugar

Start ravioli to boil in a medium pot. Saute mushrooms and onions in a pan over medium-high heat for 6-7 minutes, adding brown sugar after about 4 minutes. Season with salt to taste.

Make alfredo sauce (add cooking sherry if desired and simmer). After removing from heat, stir together sauce, chopped tomatoes, and ravioli.