Chipotle Black Bean Soup

 

I'm sick and it's not fun because I'm the biggest baby when I feel like crap. My ears are plugged. It's the strangest thing.

I made this soup last night. As I chopped the onion, I cried out of only one eye. I guess there is an advantage of being sick and cooking for yourself...

Chipotle Black Bean Soup
Serves 4
Adapted from Quick-Fix Vegetarian

Ingredients:

• 1 tablespoon of olive oil
• 2 carrots, peeled and diced
• 1 cup of onion, diced
• 3 cloves garlic, pressed
• 1 teaspoon ground cumin
• 5 cups black beans (or 3 16-oz cans drained)
• 1 (15-oz ) can diced tomatoes
• 3 cups water
• 1-2 canned chipotle chilies in adobo sauce, minced
• Salt and pepper to taste
• Garnish: Avocado, cilantro, sour cream, salsa, and/or cilantro

Method:

1. Heat the olive oil in a large heavy bottomed pot then add carrots, onion, and garlic. Sweat the veggies for approximately 5 minutes.
2. Add cumin and toast for 30 seconds.
3. Add the black beans, tomatoes, water, chipotle. Allow the soup to simmer for 15 minutes for the flavors to develop.
4. Puree with a stick blender, food processor, or regular blender until you reach your favorite level of smoothness of soup.
5. Add salt and pepper to taste.
6. Garnish and enjoy! Your nose might run just like mine.

Herbed Zucchini Fritters

It's been quite warm the past few days. It reminds me of summer... until it starts to sprinkle. I'm excited for the fall. This recipe I created from some food blogs I read that were making zucchini fritters. I decided to use up the rest of my poor decrepit basil plant. The result was awesome!

Herbed Zucchini Fritters

Makes approximately 6 fritters
Adapted from Simply Recipes

Ingredients:

• 1 lb of zucchini (about 2 medium sized), coarsely grated
• Kosher salt
• Ground black pepper
• 1 large egg
• 2 scallions, finely chopped
• 2 cloves garlic
• 2 Tbsp fresh basil 
• 1/2 cup all-purpose flour 
• 1/2 cup grape seed oil or olive oil 
• Sour cream or plain yogurt

  Method:

1. Salt the zucchini with about 1 teaspoon of salt and let drain in a colander for approximately 10 minutes.
2. Whisk egg in a large bowl then add the zucchini, flour, scallions, and pepper (~1/4 tsp). Mix to combine well.
3. Heat oil in a large skillet over medium heat. Cook fritters by dropping approximately 2 tablespoons of mixture into the skillet and pressing flat. Cook for 4-6 minutes on each side. You may have to work in batches (made two batches of three fritters). Transfer cooked fritters to a paper towel to drain the oil. 
4. Taste and salt if needed.
5. Serve with sour cream or plain yogurt.

Wow these photos are horrible. Believe me the fritters are better than the photos. Some day I'll get a hang of the photography!

Asian Inspired Spinach with Fried Garlic

Oh spinach you are so dirty, yet so good

School is back and I actually have a plan. So things are looking good.

This dish is super fabulous because it is spicy, garlicy, and spinachy. Such a good combination. Even since I decided on a whim to try the cooked spinach at a breakfast restaurant as a side instead of the regular potatoes, I fell in love. What really makes cooked spinach great in my opinion is a splash, just a hint, of lemon juice. Be warned though; using lemon juice in your spinach will cause it to brown. So if you want to have leftovers I suggest only adding lemon juice to what you're going to eat for dinner.

When using fresh spinach you must get all of the dirt/sand off of the leaves. I accomplish this by placing my spinach in a salad spinner and filling the entire thing with water. Give the spinach a good few shakes and all the soil will fall to the bottom of the container. You may have to repeat if needed.

Asian Inspired Spinach with Fried Garlic
Makes:  Approximately two as a side dish, but you'll want it all for yourself!
Ingredients:

• 1 bunch fresh spinach
• 1 teaspoon sesame oil
• 1 teaspoon vegetable oil
• 4-5 large garlic cloves, peeled and sliced thin
• 1 shallot, sliced thin
• 1 teaspoon crushed red chili flakes (or your spiciness comfort level)
• 1 teaspoon sesame seeds (optional)
• 1/2 teaspoon soy sauce
• fresh lemon juice

  Method:

1. Wash spinach very well or suffer from sand grit in your teeth. Drain and chop the spinach roughly.
2. Add the oils to a large pan and let them heat up. Add the garlic, onion, and crushed red chili flakes.
3. Fry until the onions begin to caramelize and the garlic turns golden.
4. Add the spinach and a splash of soy sauce. Stir until everything combines.
5. Cook over low heat uncovered until the spinach is vibrant green and wilted.
6. Sprinkle with fresh lemon juice