Chipotle Kale Chips

I got some beautiful curly kale at the farmers' market this weekend and decided to make some kale chips.

I really love kale chips.  Part of the reason is that they are super simple to make. It takes longer to wash the greens then it does to prepare the chips.  One of the other reasons I love these chips is because of all of the different types of flavors you can choose to pair with them.

I decided to use chipotle pepper with this batch of kale chips and was pretty happy with how they turned out.

Chipotle Kale Chips:

1 bunch of kale, cleaned and removed from the stalk
1 tablespoon olive oil
1 teaspoon chipotle chili powder
1 teaspoon salt

Preheat oven to 300 degrees.  Rip the kale leaves into pieces and put them in a bowl with the olive oil, chipotle powder, and salt.  Toss the kale to make sure that all of the leaves are covered with the oil and the spices.

Place the kale leaves on a baking sheet, making sure they don't overlap and bake for 20 minutes of until the leaves are crispy.

Balsamic Mustard Dressing

I made salad dressing the other night.  I totally made it up too.  It's a nice and tart vinaigrette that still has some texture to it, so it doesn't run off of your lettuce... never to be seen again.

I hate it when that happens.

The recipe was inspired by looking in the refrigerator.  I wanted something simple and I thought that the mix of balsamic vinegar and mustard would work well together.

Balsamic Mustard Dressing:

2 tablespoons balsamic vinegar
1 teaspoon apple cider vinegar
1 large teaspoon grainy dijon mustard
Pinch of salt and pepper
1/4 cup olive oil

Add everything to a container with a tight fitting lid (I used a mason jar) and shake it like a Polaroid picture.  Store in the refrigerator for a week or so.

BBQ Red Bean Burgers

Happy Meatless Monday Y'all!

I don't have the best track record with veggie type burgers.  I can never get them to form into a patty and they always fall apart.  I think I have finally beaten the veggie burger!!


These burgers were really easy to make and are full of vegetables.  I also think that this would be a great recipe for kids to help out with.  Kids love mashing things.  Give them a fork or a potato masher and let them go to town on the kidney beans.

These burgers are delicious with out cheese as well.  If you're looking for a vegan option use some egg substitute and skip the cheese.  I promise that you won't feel like you're missing out.

BBQ Red Bean Burgers:
(The Kitchen Witch Blog)

Ingredients:
1/2 onion, minced
1 clove garlic, minced
1 tomato, seeded and chopped
1/2 jalapeno, seeded and chopped
2 teaspoons chili powder
1 15 oz can reduced sodium red kidney beans, drained and rinsed
1/2 cup bread crumbs
1 egg
2 tablespoons barbecue sauce, plus extra for bun
4 slices cheddar cheese

Directions:

Heat a large skillet over medium heat. Add a teaspoon of olive oil and the onion, garlic, tomato, jalapeno, and chili powder. Saute until the onions are soft.

Place the kidney beans in a medium bowl and mash with a fork. Add the onion mixture, bread crumbs, egg, and barbecue sauce to the bowl and mix well.

Form the bean mixture into patties.  Add another tablespoon of olive oil to the skillet and brown the patties on both sides. 

Just before the patties are finished cooking place a slice of cheddar cheese on top, add a tablespoon of water to the pan, cover and let the cheese steam and melt over the burger.

Stuffed Mushroom Marinara

I made stuffed mushrooms a couple of weeks ago for Meatless Monday.  While we were eating them Mr. T said that he'd love to try them with some red sauce.  We talked it out and this is what we came up with.

These were delicious!  The stuffing would also make a great stuffing for pasta (I'm thinking stuffed shells might be in my future).  Here's my advice on how much marinara sauce to actually use.  You don't want the spinach mixture to be floating around in sauce but everything still needs to be moist.  Start out with half a cup or so of sauce, mix it all together and add more if you need to.

If you're looking for a vegan option leave the cheese off.  It's still good.

Stuffed Mushroom Marinara:

4 large portobello mushrooms, gills removed
2 tablespoons olive oil, plus some to drizzle
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced

1 box frozen, chopped spinach, thawed and squeezed as dry as possible
1 cup marinara sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano

salt and pepper
4 slices provolone cheese

Preheat oven to 400 degrees.

Heat a skillet over medium high heat.  Add 1 tablespoon olive oil.  When the oil is hot add the onion.  Once the onion starts to brown add the garlic and carrots.  Let everything cook for about a minute and add the spinach.  Let the spinach mixture cook for an additional minute or so (I let them cook while I took the gills out of the mushrooms) and add the marinara sauce, salt, pepper, garlic powder, onion powder, and dried oregano.  Stir to combine.


Brush each mushroom cap with a little olive oil and begin to stuff them.

Once each mushroom is as full as you'd like it to be place them on a baking sheet and place one slice of provolone cheese on top of each mushroom cap.  Bake for 15-20 minutes, until the cheese is nice and bubbly.

Veggie Stuffed Mushrooms

I've been in some what of a Meatless Monday rut.  I didn't grow up eating very many meatless meals and sometimes I have trouble thinking of new ideas.  This one came from seeing my Easter menu and realizing that I forgot to make the dang mushrooms.  I figured that I might have a good idea for something new for Meatless Monday.

These were delicious.  The mushrooms give a really meaty texture so if you're still on the fence about going meatless I think this would be a great place to start. 

Veggie Stuffed Mushrooms:

4 large portobello mushrooms, gills removed
2 tablespoons olive oil, plus some to drizzle on top
1 onion, chopped
1 bell pepper, chopped
2 carrots, chopped
2 cloves garlic, minced
1/3 cup bread crumbs
1 box frozen, chopped spinach, thawed and squeezed as dry as possible
1/2 cup reduced fat shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
salt and pepper

Preheat oven to 400 degrees.

Heat a skillet over medium high heat.  Add 1 tablespoon olive oil.  When the oil is hot add the onion and bell pepper.  Once the onion starts to brown add the garlic and carrots.  Let everything cook for about a minute.  The carrots still need to be pretty crunchy.  Remove from heat and pour into a bowl.

Add the breadcrumbs, cheese, spinach, 1 tablespoon olive oil, and seasonings.  Mix everything to combine.

Brush each mushroom cap with a little olive oil and begin to stuff them. 

Once each mushroom is as full as you'd like it to be place them on a baking sheet and drizzle the top with a little more olive oil.  Bake for 15-20 minutes and enjoy.

Two-Bean Burritos

I've been trying to think of new ideas for Meatless Monday.  I don't want to end up eating a bunch of random sides every week (which would probably be good too) so I've been trying to come up with some tasty vegetarian versions of meals my household loves.

Here is my version of bean burritos.  I thought they were really filling and delicious.  Tonight we ate them with some yellow rice but they would also be fantastic with a salad.



















Two-Bean Burritos:

1 can reduced sodium pinto beans, drained and rinsed
1 can reduced sodium black beans, drained of half the liquid
1-2 teaspoons olive oil
2 carrots, cubed
1 small onion, chopped
1 red bell pepper, chopped
1 teaspoon garlic powder
1 teaspoon garlic and herb seasoning
1 teaspoon chipotle seasoning (I used Mrs. Dash)
1/2 teaspoon cumin
1/2 teaspoon salt and pepper

In a small bowl mash the pinto beans with a potato masher.

In a skillet over medium heat, heat the olive oil.  Add the carrots and let cook for a minute.  Add the onion and bell pepper.  Let cook for an additional minute.  Add the black and pinto beans and mix everything together.  Add the seasonings and mix to combine.

Let everything heat up and fill your choice of burrito or taco shells.  I added shredded cheese, greek yogurt, lettuce, and salsa to my burritos tonight.  Mr. T added hot sauce to his, because that's how he rolls.

Vegetable Lo Mein

This is another recipe that I have found in my quest for healthier cooking at home.  It was really easy and quick to make.  Feel free to change up the vegetables and use whatever you have in the house.

This can be made gluten free by using gluten free soy sauce and rice noodles.  I've been able to find both at the grocery store with no problems.

Vegetable Lo Mein:
(Can You Stay for Dinner- serves 2)

For the Sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons brown sugar
1 teaspoon toasted sesame oil
1/4 teaspoon Chinese five spice powder
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1/2 teaspoon Sriracha hot chili sauce
2 teaspoons cornstarch

Remaining Ingredients:
2 teaspoons canola oil
2 cups bean sprouts
1/2 cup thinly sliced scallions, white and green parts
1 cup shiitake mushrooms, sliced
1 cup shredded Napa cabbage
1/4 cup grated carrot
6 oz rice noodles or whole wheat spaghetti

Cook the egg noodles or spaghetti according to package instructions, drain and set aside.

Stir all sauce ingredients together in a small saucepan set over medium heat. Bring to a boil, reduce heat and simmer until thickened and glossy, about 3 minutes. Set aside.

Meanwhile, set a large wok or skillet over medium-high heat. When the pan is hot, add the two teaspoons of canola oil and swirl to coat. Add the bean sprouts, mushrooms, cabbage, and carrot. Saute for about 3 minutes, or until the vegetables begin to soften. Add the cooked egg noodles and the sauce, tossing to combine. Serve immediately.

Red Beans and Rice

I love red beans and rice.  It's a comfort food to me and one of those dishes that are perfect to eat when it's raining or cold outside.  It's also a really hardy meal.  Now that school is back in session my daily commute has doubled, which means I have less time to cook dinner.  It's has made me look at different meals and different ways to prepare those meals. This has led me to the crock-pot.

I was really happy with how this meal came together.  I prepped all of my veggies the night before, put them in a storage container, and threw everything in the crock pot the next morning.  11 hours later I got home from work, threw my rice on the stove, and dinner was served!  If you're looking for an easy week night dinner try this out.  I also think this would freeze well.

Red Beans & Rice:(adapted from Tasty Kitchen)

Ingredients:
1 pound dried red beans (I used kidney beans)
7 cups water
1 green bell pepper, chopped
1 white onion, chopped
4 stalks of celery, chopped (including leaves)
4 cloves of garlic, finely chopped
3 tablespoons Old Bay seasoning
1 teaspoon blackening seasoning
Salt to taste
Hot cooked rice

Directions:
Place all of the ingredients, except for the rice in a crock pot.  Cook on LOW for 10+ hours or on HIGH for 7 hours.

When ready to eat, serve over hot rice with cornbread.

This would also be great with sausage, which is traditional.

Buffalo Chickpea Patties

I've been eyeing these for a while.  I love hummus but have never had much more than that when it comes to chickpeas.  I'm officially a convert to the way of the chick pea.  (I don't think that made since)

These came together quickly and cooked very easily.  I made mine a little smaller than Ashlee did because we were using them to make sandwiches.  I put them on top of flatbread with tzatziki sauce, lettuce, and tomato.  I thought it was a pretty good combination.

Mr. T wanted to make sure that this was going to become a regular on the menu.

Buffalo Chickpea Patties:
(Veggie by Season)

1 15 oz. can garbanzo beans, drained and rinsed
1/2 c. rolled oats
1/4 c. buffalo sauce, plus more for serving
1 egg white
1 small yellow onion
1 tsp. garlic powder
Salt and pepper

Add chickpeas to a bowl, use a potato masher and mash until about 2/3 of the chickpeas are pasty and 1/3 are in pieces or whole.  Add the buffalo sauce to the chickpeas.  Add half of the oats to a food processor, pulse to create a crumb, add to the chickpeas.  Beat the egg white in a small dish to a froth, add to the chickpeas.  Grate onion into the chickpeas, finally add the garlic powder, salt and pepper.   Use a spatula and fold mixture, combining ingredients well.


















Heat a griddle over medium heat and or add 1 tablespoon olive oil.  Since we were using these in sandwiches I used a 1/4 measuring cup to portion out chickpea mixture onto griddle, it made about 7.5 patties.  Cook patties for 5-7 minutes, until crispy and brown, flip gently and cook for another 5-7 minutes.


















Serve immediately to retain maximum crispness.

Black Bean Patties

One of our favorite restaurants serves an awesome black bean patty appetizer.  We love them but I have never really thought about making black bean burgers or patties at home.  I don't really know why.

Black Bean Patties:

Ingredients:
1 small onion, diced
1-2 garlic cloves, minced
1 can black beans, drained and rinsed
1 carrot, peeled and cut into small cubes
1/2 cup panko bread crumbs

1 teaspoon red pepper flakes
1 teaspoon paprika
salt and pepper to taste
1-2 tablespoons olive oil for frying

Directions:


In a large bowl, add the black beans and mash with a potato masher until almost smooth. Add the onions, garlic, carrot, bread crumbs, paprika, ted pepper flakes, salt, and pepper.  Mix together.


Form bean mixture into patties, approximately ½ inch thick and fry patties in 1-2 tablespoons of oil until firm and crispy.

Green Beans with Onions

I love green beans.  They are my favorite vegetable.  This is an easy way to prepare them that doesn't take too much time.

Green Beans with Onions:

1 bag of fresh green beans, snapped
1 sweet onion, diced
1 large clove of garlic
salt and pepper
2 tablespoons of olive oil

Ina large pan, heat the olive oil.  Add the onions and garlic and let cook until onions are tender.  Add green beans and salt and pepper.  Add 2 tablespoons of water, stir everything up, and put a lid on it and let the beans steam for 5-10 minutes.  I like my beans still pretty crunchy so I pull them off of the stove closer to the 5 minutes mark.

Vegetable Bean Soup

We had an excess of turnip greens at the house and in an effort to use them all before they went bad I decided to make some soup.  I'm glad I did, the recent storms that made their way though the southeast brought some cold weather with them.  There's few things better in this world than having a grilled cheese sandwich and a bowl of soup on a cold night.

Vegetable and Bean Soup:

4 strips of bacon, cut into inch long pieces (optional)
1 large onion, chopped
5 cloves of garlic, chopped
4 carrots, cubed
3 stalks of celery, chopped
5 cups turnip greens
2 large turnip roots, cubed
5 cups chicken broth or vegetable broth
2 cans of diced tomatoes
2 cups black eyed peas
2 cups field peas (acre peas, pink eyed peas, etc)
1 cup pinto beans
1-2 cups black beans
2 teaspoons salt
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon rosemary, crushed or chopped
1 teaspoon red pepper flakes
1 tablespoon Old Bay

Wash your greens and remove the rib.  I wash mine at least 5 times.  Slice them into strips.

In a stock pot on medium heat add the bacon.  Let it cook until the bacon starts to render some fat in the bottom of the pot.  Add the onion and garlic, cook until onion is soft.  Add the celery, carrots, peas, turnip roots, and beans.  Add the chicken stock, tomatoes, turnip greens, and seasonings (salt, peppers, thyme, rosemary, bay leaf, Old Bay).  Simmer for 60-70 minutes or until everything is tender.

Moroccan Chickpea Salad

I recently started getting Clean Eating Magazine in the mail.  It's full of fantastic recipes and so far I've enjoyed everything that I've tried.  It's forcing me to get outside of the box with my eating, while being healthier at the same time.


I've never been a huge fan of whole chick peas.  I know that they're good for you but the texture throws me a little.  This salad made me think about changing my mind.

Moroccan Chickpea Salad:
(Clean Eating Magazine, March 2011)
Serves 6          

3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 teaspoons ground cumin
¼ teaspoon sea salt and ground pepper
Pinch cayenne pepper
3 cups BPA-free canned chickpeas, drained and rinsed
1 large carrot, peeled and julienned
3 green onions, thinly sliced
2 plum tomatoes, diced
1 red bell pepper, diced
¼ cup of chopped cilantro and chopped mint
1/3 cup crumbled low-fat feta cheese

In a small bowl, whisk together oil, lemon juice, cumin, salt, black pepper, and cayenne pepper.

In a large bowl, combine chickpeas, carrot, onion, tomatoes, red pepper, cilantro, mint, and feta cheese. 

          

Pour lemon juice dressing over chickpea mixture and toss to combine.  Serve immediately or cover and refrigerate for up to 24 hours.                                                                                                                                                    

Black Eyed Pea and Collard Green Soup

The Linda Blondheim Art Studio is having a soup party this week. One of the soups that they are having is a black eyes pea and collard green soup.  I've never made this before but it turned out fantastic.    Stop by the loft this week and get a sample.

Black Eyed Pea & Collard Green Soup:

1 bag of black eyed peas (soaked overnight and picked through)
1 large onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
3 garlic cloves, chopped
2 tablespoons olive oil
5 cups collard greens
2 ham steaks, cut into cubes (optional)
5 cups chicken broth (or vegetable broth)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon red pepper flakes
1 bay leaf

Wash your greens and remove the rib.  You can also buy them in the bagged salad section if you don't want to worry about the cleaning.  Slice them into strips.

In a stock pot on medium heat add the olive oil.  Add the onion, garlic, and celery.  Cook until the onions are tender.  Add the chicken stock, carrots, peas, ham, and seasonings (salt, peppers, thyme, bay leaf).  Simmer for 20 minutes.  Add greens and simmer for an additional 60-70 minutes or until tender.

Weight Watcher's Tabbouleh

I never tried tabbouleh when I worked at the vegetarian cafe in college.  I don't know why, it was a really popular item on the menu.  I found this version when I was poking around one of my cookbooks.  I've enjoyed eating it this summer because it's filling without making me feel gross in the summer heat.

Tabbouleh:
(Weight Watchers- 2 points per serving)

1/2 cup lemon juice
1 cup Bulgur
1 tablespoon olive oil
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 tomatoes, chopped
1 cup flat-leaf parsley, chopped
1 red onion, chopped
3 scallions (green parts only), sliced
2 garlic cloves, crushed
In a medium saucepan, bring the lemon juice and 1 1/2 cups water to a boil.  Stir in the bulgur, oil, salt, and pepper.  Remove from hear; cover and let stand until the water is absorbed, about 20-25 minutes.

In a large bowl, combine the tomatoes, parsley, onion, scallions, and garlic.  Add the bulgur; toss to combine.   Refrigerate, covered for at least 3 hours.

I love this dish because it's easy to make and it will keep a couple of days in an air tight container.  It's perfect for Labor Day picnics too.  :)

Sun-Dried Tomato Pesto

When I was in college I worked at a small vegetarian cafe in town.  One of my favorite items was the sun-dried tomato pesto.  We served it as a sandwich topped with tons of veggies.

I love to spread it on bread, add some cheese, and toast it.  It has a hearty texture and would also work well with pasta or on some chicken as a topping.


Sun-Dried Tomato Pesto:
(Book Lover’s Café)

12 sun-dried tomatoes
½ cup olive oil
½ lemon, juiced
2 cloves of garlic
1 tsp salt
½ cup blanched almonds, walnuts, or pine nuts.
Re-hydrate sun-dried tomatoes in hot water. Let stand for 15 minutes, drain. (Unless packed in oil)

Mix everything in a food processor.

It's awesome!!

Saute Broccoli

When I made shrimp the other night I made a side of broccoli.  I love broccoli but I didn't feel like pulling the colander out of the cabinet.  I decided to saute it in a skillet, which I've never done before.  It turned out really good!

Just take the broccoli, add some olive oil to the pan and saute until it's hot all the way through.  I added some Old Bay, Salt, pepper, and some of the left over butter that I made the shrimp with.   I covered it with a lid and let it steam a bit until it was finished.

Confetti Corn Salad

Before Mr. T and I got married we had a bridal shower (I guess I should say I had a bridal shower, I think he went out with some friends and got wings).  One of the gifts I got was a cook book from my cousin Kristi.  She got it from the Junior League of Pensacola.  It's full of amazing recipes and invitation ideas for about a dozen different party themes.  I recommend it to anyone looking to add to their cookbook collection.

Spanish Confetti Corn Toss:
(adapted from: Invitation Only:Artful Entertaining Southern Style)

2 (16-ounce) cans whole kernel corn, drained
1 (15-ounce) can black beans, rinsed and drained
1 jalapeno, seeded and minced
2 large tomatoes, seeded and chopped
½ cup chopped purple onion
1/3 cup minced fresh cilantro
¼ cup vegetable oil
3 tablespoons fresh lime juice
1 ½ teaspoons chili powder
½ teaspoon ground cumin


Combine the corn, beans, tomatoes, onion, jalapeno, and cilantro in a large bowl and mix gently. Combine the vegetable oil, lime juice, chili powder, and cumin in a small bowl and mix well. Add to the vegetable mixture and mix gently. Chill, covered, for 3 hours or longer. Garnish with fresh cilantro sprigs and tortilla chips.

In the summer I think it would be nice to use fresh corn.  It just depends on what time of year it is and what you have available where you live.

Veggies

I love veggies.  My favorite supper to make is chicken or fish, yellow rice, and sauteed peppers, onions, and mushrooms.  I know it's not fancy but it's easy and good.

Sauteed Mushrooms, Peppers, and Onions:

1 bell pepper
1vidalia onion (or other sweet onion)
1 container of mushrooms.  I usually use baby bellas but use whatever you like or have available.
1 clove of garlic

Slice your peppers and onions into strips.  Mince your garlic clove.

Take your mushrooms.  Wipe them clean with a paper towel.  Cut each one in half.

Heat 1 tablespoon of olive oil in a pan over medium-high heat.  Add one tablespoon of butter (or margarine) to the pan as well.  Let them heat up.

I usually add the peppers to the pan first and let them cook for about a minute.  Then I add everything else.

Stir everything so it all heats evenly.  Season with salt and pepper and enjoy!!  This really goes with everything and adds something fresh to a meal.  Plus, I just love peppers, onions, and mushrooms.

Balsamic Vinaigrette

I love balsamic vinaigrette.  It's one of my favorites and this version is my favorite without a doubt.  It's a little thicker than most which I love because it coats the veggies more.  It is worth keeping some fresh, homemade dressing at home... if for no other reason than to show off to people that you make your own dressings.

Balsamic Vinaigrette:
(Book Lover’s Café)

1 tbsp parsley, minced
1 tsp salt
1 tsp garlic, minced
2 tsp sugar
½ cup balsamic vinegar
2 cups olive oil

Mix everything except oil in food processor. Slowly drizzle olive oil while processing.