Acadia had a friend over tonight and they both had seconds of this. The friend says I NEED to give her mom this recipe! lol
1 box wild rice mix, prepared
1/3 cup butter
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup flour
1/2 to 1 tsp salt
4 cups water
1 can (14 oz) vegetable broth
1 can (12 oz) evaporated milk
2 cups (8 oz) cubed process American cheese (Velveeta)
12 oz bag frozen broccoli and cauliflower, steamed
In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt. Gradually stir in water and broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Stir in wild rice. Reduce heat; cover and simmer for 5 minutes. Add the milk, cheese, and broccoli and cauliflower; cook and stir until heated through and cheese is melted.
Tuesday, March 16, 2010
Black Bean and Corn Soup
2 Tbsp olive oil
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, grated
4-5 garlic cloves, minced
1 tsp ground cumin
1 tsp dried oregano
1 (14.5 ounce) can diced tomatoes, drained
4 ½ cups (4 cans) black beans, rinsed and drained
6 cups vegetable broth
3 cups frozen corn
1 tsp lemon juice
salt and pepper to taste
Tabasco sauce, to serve
In a large soup pot, heat the oil over medium heat. Add the onion, bell pepper, carrot, and garlic. Cook until soft. Stir in cumin and oregano, tomatoes, beans, and broth. Bring to a boil, then reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.
Puree about one-third of the soup in the pot with an immersion blender, or in a blender or food processor, then return to the pot. Add the corn, and simmer uncovered, for 10 minutes to heat through and blend flavors.
Just before serving, stir in the lemon juice and season with salt and pepper to taste. Ladle into bowls and serve with hot sauce on the side.
***I didn’t have Tabasco sauce on hand *gasp*, so I just added some cayenne pepper to the soup before serving. We also feel that you MUST serve this soup with saltine crackers. It was delicious!!! And I loved it even more as leftovers the next day – YUM!
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, grated
4-5 garlic cloves, minced
1 tsp ground cumin
1 tsp dried oregano
1 (14.5 ounce) can diced tomatoes, drained
4 ½ cups (4 cans) black beans, rinsed and drained
6 cups vegetable broth
3 cups frozen corn
1 tsp lemon juice
salt and pepper to taste
Tabasco sauce, to serve
In a large soup pot, heat the oil over medium heat. Add the onion, bell pepper, carrot, and garlic. Cook until soft. Stir in cumin and oregano, tomatoes, beans, and broth. Bring to a boil, then reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.
Puree about one-third of the soup in the pot with an immersion blender, or in a blender or food processor, then return to the pot. Add the corn, and simmer uncovered, for 10 minutes to heat through and blend flavors.
Just before serving, stir in the lemon juice and season with salt and pepper to taste. Ladle into bowls and serve with hot sauce on the side.
***I didn’t have Tabasco sauce on hand *gasp*, so I just added some cayenne pepper to the soup before serving. We also feel that you MUST serve this soup with saltine crackers. It was delicious!!! And I loved it even more as leftovers the next day – YUM!
Chili Cheddar Penne
1 box whole wheat penne pasta
2 tbsp butter
2 tbsp flour
2 cups milk
3-4 cups shredded cheddar cheese
1 taco seasonings package
½ tsp salt
2 cup frozen corn, thawed
1 can diced tomatoes
1 can (4 oz) chopped green chilies, drained
Cook the pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir constantly for 2 minutes or until thickened.
Reduce heat to medium. Stir in the cheese, taco seasoning and salt. Cook and stir for 2-3 minutes or until cheese is melted. Drain pasta; stir into cheese sauce. Add corn, tomatoes, and chilies. Cook and stir until heated through.
** It is spicy but very tasty. Acadia LOVED it!
*** I might try adding black beans to this next time.
2 tbsp butter
2 tbsp flour
2 cups milk
3-4 cups shredded cheddar cheese
1 taco seasonings package
½ tsp salt
2 cup frozen corn, thawed
1 can diced tomatoes
1 can (4 oz) chopped green chilies, drained
Cook the pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir constantly for 2 minutes or until thickened.
Reduce heat to medium. Stir in the cheese, taco seasoning and salt. Cook and stir for 2-3 minutes or until cheese is melted. Drain pasta; stir into cheese sauce. Add corn, tomatoes, and chilies. Cook and stir until heated through.
** It is spicy but very tasty. Acadia LOVED it!
*** I might try adding black beans to this next time.
Layered Mexican Casserole
Susan Bower shared the original recipe with me, I adapted it to suit my family's taste and needs.
1 can refried beans
1 can black beans, rinsed and drained**
1 jar (16 oz) salsa
6-8 corn tortillas
2 cups shredded mexican blend cheese
1 box Spanish rice, prepared
1 cup coarsely crushed tortilla chips
Heat oven to 350 degrees and spray casserole dish with cooking spray.
Mix 1 cup salsa with refried beans, mix remaining salsa with black beans. Line baking dish with 3-4 tortillas, overlapping to fit. Spread refried bean mixture over tortillas, evenly. Top with half the black bean mixure and half the cheese. Layer 3-4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining black bean mixture and cheese. Top with crushed chips.
Bake 30-40 minutes or until hot in center and bubbling along sides.
**Original recipe called for 1 lb cook ground beef instead of black beans.
*** I plan on adding black olives to this recipe next time.
****I have not tried freezing yet so I'm not labeling it as a freezer meal, but I bet it would work. If I try it, I'll come back to update the label.
1 can refried beans
1 can black beans, rinsed and drained**
1 jar (16 oz) salsa
6-8 corn tortillas
2 cups shredded mexican blend cheese
1 box Spanish rice, prepared
1 cup coarsely crushed tortilla chips
Heat oven to 350 degrees and spray casserole dish with cooking spray.
Mix 1 cup salsa with refried beans, mix remaining salsa with black beans. Line baking dish with 3-4 tortillas, overlapping to fit. Spread refried bean mixture over tortillas, evenly. Top with half the black bean mixure and half the cheese. Layer 3-4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining black bean mixture and cheese. Top with crushed chips.
Bake 30-40 minutes or until hot in center and bubbling along sides.
**Original recipe called for 1 lb cook ground beef instead of black beans.
*** I plan on adding black olives to this recipe next time.
****I have not tried freezing yet so I'm not labeling it as a freezer meal, but I bet it would work. If I try it, I'll come back to update the label.
Sunday, February 28, 2010
Strawberry Banana Smoothie
My daughter made this smoothie for our family this morning for breakfast... DELICIOUS! One of the best smoothies we've had.
10 frozen strawberries
1 banana
1/2 cup milk
1/2 cup plain yogurt
3 Tbs sugar
2 tsp vanilla extract
4 cubes ice
In a blender, combine all the ingredients; blend until smooth and creamy.
**If using fresh strawberries, make sure to hull first, and add more ice.
***We are going to try using Splenda instead of sugar next time, to make it a little more healthy.
****Variation, we just made this with blueberries instead of strawberries and banana. Also delicious! Use a large pile of frozen blueberries and a little extra milk. :)
10 frozen strawberries
1 banana
1/2 cup milk
1/2 cup plain yogurt
3 Tbs sugar
2 tsp vanilla extract
4 cubes ice
In a blender, combine all the ingredients; blend until smooth and creamy.
**If using fresh strawberries, make sure to hull first, and add more ice.
***We are going to try using Splenda instead of sugar next time, to make it a little more healthy.
****Variation, we just made this with blueberries instead of strawberries and banana. Also delicious! Use a large pile of frozen blueberries and a little extra milk. :)
Saturday, February 27, 2010
Mexican Rice Soup
2 cans cream of chicken soup
2 cans chicken broth
3/4 cup finely chopped onion
1 can Rotel diced tomatoes and green chilies
1 lb Velveeta cheese, diced
2 cups cooked rice
Combine soup, broth, onion, tomatoes and green chilies, and cheese. Heat and simmer 15-20 minutes. Add rice. Heat through. Serve hot.
***The original recipe calls for a couple cups of cooked chicken, but we left it out and it tasted really good.
2 cans chicken broth
3/4 cup finely chopped onion
1 can Rotel diced tomatoes and green chilies
1 lb Velveeta cheese, diced
2 cups cooked rice
Combine soup, broth, onion, tomatoes and green chilies, and cheese. Heat and simmer 15-20 minutes. Add rice. Heat through. Serve hot.
***The original recipe calls for a couple cups of cooked chicken, but we left it out and it tasted really good.
Wednesday, February 10, 2010
Black Bean Soup
I made this for dinner tonight and we really liked it when served with tortilla chips. We kind of ate it like a dip. I think I'd also consider serving it topped with shredded lettuce, shredded cheese, and sour cream.
Black Bean Soup
1 Tbsp olive oil
1 medium onion, finely chopped
1 celery rib, finely chopped
2 medium carrots, finely chopped
1 small green pepper, finely chopped
2 garlic cloves, minced
4 cups vegetable broth
4 1/2 cups cooked black beans (or 3 cans, drained and rinsed)
1 tsp dried thyme
1 tsp salt
1/4 tsp groud cayenne
2 Tbsp minced fresh parsley, for garnish
Directions:
In a large soup pot, heat the oil over medium heat. Cook onion, celery, carrots, bell pepper, and garlic until tender. Add broth, beans, thyme, salt, and cayenne. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the soup has thickened, about 45 minutes.
Puree soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary, and return to the pot. Reheat if necessary.
Ladle soup in bowls and garnish with parsley.
The original recipe says to serve 1/3 cup dry sherry on the side and add a splash to each bowl, if desired. Needless to say, we didn't do that. lol
Black Bean Soup
1 Tbsp olive oil
1 medium onion, finely chopped
1 celery rib, finely chopped
2 medium carrots, finely chopped
1 small green pepper, finely chopped
2 garlic cloves, minced
4 cups vegetable broth
4 1/2 cups cooked black beans (or 3 cans, drained and rinsed)
1 tsp dried thyme
1 tsp salt
1/4 tsp groud cayenne
2 Tbsp minced fresh parsley, for garnish
Directions:
In a large soup pot, heat the oil over medium heat. Cook onion, celery, carrots, bell pepper, and garlic until tender. Add broth, beans, thyme, salt, and cayenne. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the soup has thickened, about 45 minutes.
Puree soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary, and return to the pot. Reheat if necessary.
Ladle soup in bowls and garnish with parsley.
The original recipe says to serve 1/3 cup dry sherry on the side and add a splash to each bowl, if desired. Needless to say, we didn't do that. lol
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