black bean brownies

I got this recipe from my sister, Melissa, and thought she must be crazy. I told Greg about it and he thought I was crazy. I made them with great hesitation and when i was done i licked the bowl.

ingredients:
1 package brownie mix
1 can of black beans drained and rinsed
1 cup of water


directions:
1. Drain and rinse your black beans and place in a food processor or blender with the water. Mix until smooth.

2. Add the black bean and water mixture to the brownie mix and stir together.

3. Place in a 350 degree oven and bake for about 35 minutes. I used an 8X8 pan. To test if the brownies are done place a knife or toothpick in the center if it comes out clean then they are done.

I found that the brownies are a little more fudge like. I will however be making these again. you cannot taste the black beans at all. Thanks Melissa. Enjoy!

zuppa toscana

this is a recipe i found on the internet that is of the olive garden recipe for zuppa toscana. it is super good.

ingredients:
1 lb of ground italian sausage
1 1/2 tsp crushed red pepper flakes
1 large white onion chopped
4 Tbsp bacon pieces
3-4 cloves garlic chopped
8-9 cups chicken stock
1 cup heavy cream
1 lb sliced russet potatoes
1/4 bunch of kale

directions:
1. Saute Italian sausage and crushed red pepper flakes in a pot. Drain excess fat and set aside.

2. In the same pan, saute bacon, onions and garlic for about 10-15 minutes or until the onions are tender.
3. Mix together the chicken broth and onion mixture and bring to a boil.
4. Add the potatoes and cook until soft, about 30 minutes.

5. Add the heavy cream and cook until thoroughly heated. Stir in sausage.
6. Add the kale just before serving.

This is a soup that has a little bit of heat in it. I am not a big fan of greens but the kale in this is sooo yummy!

spicy bean soup

Here is a recipe that I loved. You can add so much more than I did. It is very filling like a stew. I made a whole pot and the next day it was gone.

Ingredients:
3 tbsp olive oil
1 onion chopped
2 celery stalks chopped
2 carrots chopped
5 cloves of garlic chopped
2 tbsp chili powder
1/2 tbsp ground coriander
1/2 tbsp ground cumin
1 tsp dried oregano
1/2 tsp dried crushed red pepper
1 large can of diced tomatoes (i used the kind with italian seasoning)
6 oz.tomato juice
3 tbsp of tomato paste
1 tsp salt
4-5 cups chicken broth
2 cans cannelini beans drained and rinsed
1/2 cup dried green lentils
for garnish:
grated Parmesan cheese
fresh chopped basil

Directions:
Heat the oil in a large stockpot over medium heat. Add the onions, celery, carrots and garlic. You can also add green bell pepper here if you want. Saute until the onions are clear or translucent 10-15 minutes.

Add the chili powder, coriander, cumin, oregano and crushed red pepper, cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste and salt. Add the broth, cannelini beans and lentils. Bring to a simmer and let it sit for about 25- 30 minutes or until the lentils are tender.

Ladle into bowls and top with grated Parmesan cheese and fresh chopped basil.

You can also add fresh vegetables and other types of beans like broccoli, zuchini and yellow squash and garbanzo beans.

Mushroom and Romano Risotto

This is a recipe that uses many items from your pantry. It can be either a main dish or used as a side dish.



Ingredients.
1/2 cup shallots (finely chopped)
2-3 tablespoons butter
2 tablespoons olive oil
1 cup of mushrooms (any type you have on hand)
3 cups chicken stock
2 cups water
1 cup Arborio rice
1/2 cup Romano cheese (shredded)
2 tablespoons basil (chopped)
salt pepper



In a large saucepan pan melt butter and olive oil together. Add the shallots and cook until the they are tender and clear. Add the mushrooms and cook for another 8-10 minutes. If the mushrooms are dried add them to the liquid and let them plump up before you add them in with the shallots. Mix the chicken stock and water in a saucepan and bring to a simmer. When adding the liquid to the rice you must have similar temperatures.

Add the rice to the mushroom and shallots and and saute the rice. You will begin to small the rice toast and become nutty in its aroma. Add 1/2 cup of the liquid to the rice and mushrooms and cook until the liquid has absorbed. Add the remaining chicken stock 1/2 cup at a time, cooking and stirring until the liquid is absorbed before you add additional liquid.


When the rice in tender and cooked through it will have a creamy sauce from the starch. Add the Romano cheese and mix it in. Sprinkle the basil on top and serve. I used dried basil instead of fresh.



*Arborio rice has a high starch content and should not be substituted with long grain white rice. This is a rich dish.

I like to replace the mushroom and add in seasonal ingredients like butternut squash. The possibilities are endless. Be creative and add in what you think would taste good.

its all about eating

Recipe sharing is great...i hope I just have ideas that are worth sharing. The big questions that we all have is how do I cook with my food storage? Hopefully in this blog you will have ideas to use and maybe trigger some of your own to share with others.

happy eating!