Greek White Bean Soup- Fasolada

I loved this soup- and so did my husband and son. I made it three times in three weeks, I think. It's vegan if made with veggie broth- which I did.  (But the feta garnish makes it non-vegan, obviously.) You could also use chicken stock. I used small white beans for this (navy beans, I think), but I think white cannelini beans would be better for this. I bought some so I have them on hand for next time. I made this No-Knead Bread with it; you do most of the work the night before. The two recipes go very well together. 

Greek White Bean Soup- Fasolada

adapted from By the Forkful

1 white onion, diced
3 garlic cloves, minced
2 carrots, diced
2 celery sticks, diced
2 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 tablespoon tomato paste
600g white beans (2 cans, drained a bit)
400g (1 can) chopped/diced tomatoes
1 litre (4 cups) vegetable stock
2 bay leaves
Salt and pepper to taste
Feta to top (½ cup/125g)

Lemon juice, optional
Parsley, to garnish

Extra virgin olive oil, optional 

1. Heat the oil in a large pan, and add the onion and garlic. Saute for 4-5 minutes until the onions have softened and then add in the diced carrot and celery and cook for another couple of minutes. Add the dried oregano, salt, and pepper, then stir in the tomato paste and cook it down for a minute or two until the sauce begins to turn fragrant. Add the tomatoes and the white beans, followed by the vegetable stock.  Add the bay leaves and then let the soup simmer for 20 minutes. (I put the lid on here.) 

2. For a thicker consistency, remove 2-3 ladles of the soup and blend it, then add it back into the soup for a creamier sauce. Taste and adjust the salt and pepper as needed. (I've never done this, but it would be good.) Top the soup with crumbled feta, diced parsley, optional lemon juice, and a drizzle of extra virgin olive oil.

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Cheesy Pinto Beans (Bean + Rice Bowls)

My husband and I LOVED these simple bean and rice bowls. I found the recipe randomly on Facebook. You just simmer canned beans on the stove, mashing some, and stirring. As they cook, they turn creamy, like beans from a Mexican restaurant in the US. I loooove them! You include the bean liquid, and at first, it does not seem like it will work, but it does. These were so delicious and easy. You just need some rice to go along with them, and whatever toppings you want. We used chopped tomatoes, minced white onions, guacamole, chopped lettuce, and cilantro-lime ranch. For the ranch dressing, I just mixed up some Trader Joe's dry mix with the ingredients listed and blended it with some fresh cilantro and lime juice.

              

Cheesy Pinto Beans (Bean + Rice Bowls)

adapted from a random FB recipe

1 cup dry rice (or more if you want more)
oil
1/4 tsp red pepper flakes, optional
1/2 tsp garlic powder
2 cans pinto beans (about 30 oz. total)
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp black pepper
1/2 cup shredded cheddar (or any shredded cheese)

Topping ideas: guacomole, chopped tomatoes, chopped lettuce, diced onion, hot sauce, **cilantro-lime ranch, sour cream

1. Cook rice as directed and set aside- I always use my rice cooker. For more flavor, cook in low-sodium broth.

2. Meanwhile, in a medium pot (I used non-stick), heat oil over medium heat. Add red pepper flakes and garlic powder and saute until frangrant, about 15 seconds. Don't burn the garlic. 

3. Add pinto beans, liquid and all, and stir. With a potato masher, mash half of the beans right in the pot. Add the remaning spices, stir, and bring to a simmer. The beans will look watery at first, but will thicken upon cooking and stirring. Keep going at it; dont' get discouraged. At first I thought it wasn't working out, but it ended up being perfect after cooking/stirring. 

4. Stir in cheese until melted. Serve on top of rice with optional toppings and enjoy!

**Cilantro-lime ranch dressing- I made a half-recipe using Trader Joe's dry ranch mix (instructions are on the bottle), then I blended it with a small bunch of cilantro and some lime juice. You can make this a day or two ahead of time. You can also use a dry packet of Hidden Valley ranch, OR just take pre-made Ranch and blend it with some cilantro and lime. You can also just use plain sour cream and fresh cilantro, seperately.**

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Pumpkin and White Bean Chicken Chili

I really enjoyed this chili, and it was easy to make in the slow cooker. I love savory pumpkin dishes, beans, and soups, so this was perfect. I also love using my slow cooker. I put this together in the insert of the crockpot the night before and stuck it in the fridge. In the morning before work, I pulled out the insert with the ingredients inside, put it into the metal part of my crockpot, plugged it in and turned it on to "Low". It was perfect that evening. 

Pumpkin and White Bean Chicken Chili

adapted from Closet Cooking

1 onion, diced
4 cloves garlic, chopped
2-4 chipotle peppers in adobo, chopped (or 1-2 tablespoons chipotle chili powder) (I used chipotle paste I bought on Amazon)
1 tablespoon smoked paprika
1 tablespoon ground cumin
1/4 teaspoon ground cinnamon (optional)
4 cups chicken broth
2 cups pumpkin puree (or 1 15 ounce can)
2 (15 ounce) cans white beans, rinsed and drained
1 (15 ounce) can diced tomatoes
1 pound boneless and skinless chicken breasts (or thighs)
1 teaspoon oregano
4 ounces cream cheese, warmed
1 tablespoon lime juice (optional)
salt and black pepper
1/4 cup fresh cilantro, chopped, plus more for serving (I didn't have this so I used fresh sage- lol)

1. Place all ingredients into the crockpot except cream cheese, lime juice, salt, pepper, and optional cilantro. Cook on LOW for 8-10 hours or HIGH for 4-6 hours. Shred chicken in crockpot using two forks. Add cream cheese and let it melt. (May need to use a whisk, and you may have a few lumps remaining- it's ok.) Add lime juice, and add salt and pepper to taste. Serve with fresh cilantro, optional. 

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Slow Cooker Baked Beans

I loved these baked beans, and they were nice and easy to put in the slow cooker. The flavor was great with the bacon. My bean-loving kids enjoyed this. It makes a large quantity and would be great for a potluck or BBQ. 

Slow Cooker Baked Beans

adapted from Mel's Kitchen Cafe

6 slices bacon (regular or thick cut), diced
1 cup small diced onion
2 cans (15-ounces each) pinto beans
2 cans (15-ounces each) navy beans
¾ cup ketchup
⅓ cup (71 g) brown sugar
¼ cup molasses
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon dijon or yellow mustard
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika

1.  In a large skillet over medium heat, cook the bacon and onion until the bacon is cooked through and starting to crisp and the onions are translucent, 5-7 minutes. Drain excess grease.

2.  Rinse and drain only two cans of the beans. Add the rinsed and drained beans to the skillet along with the two cans of undrained beans. Stir in the ketchup, brown sugar, molasses, vinegar, Worcestershire sauce, mustard, garlic powder, salt, pepper, and paprika.

3.  Transfer the beans to the insert of a 6-quart or larger slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until bubbling and slightly thickened. They'll thicken up more as they cool slightly. Season to taste with additional salt and pepper, if needed.

**Oven Directions (I haven't made these in the oven btw): Preheat the oven to 350 degrees F. Transfer the baked beans to an oven-safe 9X13-inch dish and cover with foil. Bake for 1 hour. Uncover and bake for 15-20 more minutes until bubbling. Remove from the oven and let sit for 15 minutes. They'll thicken up more as they cool slightly. Season to taste with additional salt and pepper, if needed.**

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Three Sisters Bison Stew

I loved this stew featuring corn (hominy), beans, and squash. It's inspired by Native American cuisine, using the "Three Sisters", or beans, corn and squash, often planted together. According to Food and Wine, where I found this recipe, "The three sisters signifies corn, beans, and squash that are planted together in a method called companion planting. Originating in North America 3,000 years ago, these three vegetables support the growth of each other by providing nutrients for each to thrive." 

For this recipe, I used canned black beans, bison stew meat (I can get that frozen here), and a mixture of canned hominy and frozen corn. You roast butternut squash and it is later pureed to form part of the broth of the soup. I bought pre-cut squash to make this recipe easier. I loved all the flavors of this stew.

Make sure you read through the recipe before starting; it is a little time-consuming because of simmer time, and it helps to be aware before starting this recipe. 

Three Sisters Bison Stew 

adapted from Food and Wine

1 pound butternut or kabocha squash
2 teaspoons kosher salt, divided, plus more to taste
1 pound bison ribeye or bison stew meat, cut into 1-inch stew cubes
4 tablespoons cooking oil, divided (I used olive)
2 medium yellow onions, cut into 1/4-inch slices (about 3 cups)
1 tablespoon minced garlic
Water, as needed
8 cups bison or beef stock, divided
2 (15.5-ounce) cans hominy, drained and rinsed (about 3 cups) (can sub in some frozen corn)
2 (15.25-ounce) cans black beans, drained and rinsed

1.  Preheat oven to 400°F. Cut squash in half lengthwise, and remove the seeds; place squash, cut side up, on an aluminum foil-lined rimmed baking sheet. Sprinkle with 1/2 teaspoon of the salt. Roast in preheated oven until tender, 40 to 50 minutes. (I roasted pre-cut squash cubes for about half the time.)

2.  Meanwhile, sprinkle bison with 1 teaspoon of the salt. Heat 2 tablespoons oil in a large heavy-bottomed pot. Add bison, and cook until browned on all sides, about 6 minutes total, adjusting heat as needed to prevent overbrowning. Remove bison, reserving drippings in pot; add the other 2 tablespoons oil, onions, and garlic, scraping bottom of pot to dissolve any browned bits. Cook onion mixture over medium-high, stirring frequently, until very softened and caramelized, about 20 minutes. (Add water, 2 to 4 tablespoons at a time, as needed, to deglaze and prevent browned bits from burning.)

3.  Scoop roasted squash flesh into a blender, and discard skins (if any); add onion mixture and 4 cups of the stock. Process until smooth, about 30 seconds to 1 minute.

4.  Return squash mixture to pot; add bison, remaining 4 cups stock, and remaining 1/2 teaspoon salt. Bring to a simmer over medium, about 5 minutes. Reduce heat to medium-low; partially cover, and simmer, stirring occasionally, until bison is fork-tender, about 1 hour, 20 minutes to 1 hour, 40 minutes. Add additional water, 1/2 to 1 cup at a time, if needed, to keep bison submerged; adjust heat as needed to maintain a simmer.

5.  Stir hominy (and corn, if using) and black beans into pot; cook, uncovered and stirring occasionally, until heated through, 5 to 8 minutes, adjusting consistency with water as needed and seasoning to taste with salt, if desired.

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Loaded Ground Beef Nachos

These nachos were delicious. There are a lot of different things to prepare, but you can chop toppings, etc ahead of time. I loved the ground beef mixture, but not everyone in my fam did, and it makes a lot. However, leftovers are good, too. The nacho cheese sauce is something I'll make again just on its own sometime soon to eat with tortilla chips for some un-fancy nachos. I like that it uses evaporated milk; it makes it more stable and you don't have to worry about separation. It's combined with cornstarch, so you don't have to make a roux with this recipe. I bet one could keep the cheese sauce warm in a small crockpot set to low- I'll have to try it sometime. 

Loaded Ground Beef Nachos 

adapted from Carlsbad Cravings

GROUND BEEF AND BEANS

1 pound lean ground beef
1 1/2 teaspoons chili powder
1 tsp EACH ground cumin, onion powder, garlic powder
1/2 tsp EACH smoked paprika, dried oregano, salt
¼ teaspoon pepper
dash -¼ teaspoon cayenne pepper (optional, to taste)
1 16 oz. can refried beans
1/2 cup salsa  (medium for more of a kick)
1/4 cup sour cream
1/4 cup water

QUESO BLANCO
1 12 oz. can evaporated milk
2 teaspoons cornstarch
1 cup sour cream full fat please
2 oz. freshly, finely shredded Pepper Jack or Monterrey Jack cheese (1 cup loosely packed, ½ cup packed)
2 oz. freshly, finely shredded mozzarella cheese, (may sub Monterrey Jack cheese) (1 cup loosely packed, ½ cup packed)
2 oz. freshly, finely shredded sharp cheddar cheese (1 cup loosely packed, ½ cup packed)
3 tablespoons canned mild chopped green chiles
1-3 tablespoons canned diced jalapeno peppers
1 tablespoon juice from the jalapenos can
1 tsp EACH chicken bouillon, chili powder
½ tsp EACH ground cumin, onion powder, garlic powder, salt, pepper

SUGGESTED TOPPINGS

14 ounces thick/sturdy tortilla chips

Sour cream
Guacamole
Pico de gallo or chopped tomatoes and cilantro
Sliced olives
Pickled jalapenos
Green onions

Chopped Tomatoes

1.  Prepare toppings: Have all the toppings ready to go so you can quickly assemble the nachos as soon as you add the cheese sauce.

2.  Cheese Sauce (Queso Blanco):  Whisk evaporated milk and cornstarch together in a medium saucepan until smooth. Once combined, bring to a simmer, whisking constantly. Once it begins to simmer (bubbling on the sides but not boiling), reduce heat to low.  Whisk in sour cream until completely smooth.  While the heat still on low, stir in cheeses about ¼ cup at a time, whisking constantly until smooth/melted before adding more cheese. Once cheese is entirely melted, stir in all remaining ingredients, adding more or less jalapenos to taste. (If the dip seems thick/stringy, it means the cheeses aren't completely melted yet; just keep stirring.) The Queso Blanco will stay creamy but thicken as it cools. Stir occasionally to mix in the skin that forms on top. You can re-heat dip in the microwave or gently on the stove at any point to warm up/thin. You can also thin the dip further by stirring in milk to reach desired consistency.

3.  Brown beef: Brown beef in a large skillet over medium heat until almost cooked through; drain grease. Stir in all of the spices/seasonings, followed by refried beans and salsa until well incorporated, followed by sour cream. Heat through, then stir in water, 1 tablespoon at a time until it reaches a thick but somewhat spreadable consistency. You don't want it thin or it will make the nachos soggy.

4.  Serving: Have the toppings, beef mixture, cheese sauce, and tortilla chips on the table and let everyone make their own plate of nachos with whatever they desire. 

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Baked Beans

I loved these baked beans so much that I made them twice recently.  I've always hesitated making baked beans before because they all require molasses, and I don't like molasses.  I finally just decided to make them anyway and sub the molasses with honey, and it was so good.  I wish I'd tried it before.

I cut this recipe in half because I knew my boys wouldn't really like it.  I made an 8x8 dish of this.  I used one large can and one regular can of pork and beans.  I'll post my half recipe below.  It is easily doubled for a 9x13.

Baked Beans

adapted from Sweet Little Bluebird

2 cans of pork and beans (1, 15oz can; 1, 28oz can)

1 medium onion, chopped (yellow or sweet onion)

1 tablespoon butter (for sauteing onions)

scant 1/2 cup ketchup

1/4 cup honey

1 1/2 tablespoons yellow mustard

1/4 cup brown sugar 

4-6 slices uncooked bacon, each cut in half or thirds

1.  Preheat oven to 325 degrees f. Spray an 8x8 baking dish with non-stick cooking spray.

2.  Sauté onions over medium to medium-high heat in butter until onions are tender and translucent.  Mix beans, sautéed onions, ketchup, mustard, honey and brown sugar until blended well. Pour in prepared baking dish. Top with uncooked bacon in single layer. Bake on middle rack of oven, uncovered, for 1.5-2 hours.  Beans are ready when the top is dark and caramelized. Serve warm. Enjoy!

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BBQ Chicken Salad w/Creamy Cilantro Dressing

This salad was so flavorful and just fun to eat.  The chicken is supposed to be tossed in BBQ sauce, but I skipped that.  I did include the BBQ sauce in the dressing like the recipe stated, and that was good.  I need to make big salads like this more often.  Now that spring is here, I plan on more salads like this.  

BBQ Chicken Salad w/Creamy Cilantro Dressing

adapted from Mel's Kitchen Cafe

CHICKEN AND SALAD:
3 cups cooked, shredded chicken
2 cups BBQ sauce, optional (see below)
½ head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
2-4 ounces sharp cheddar cheese, cubed small or shredded
2-4 ounces Monterey jack cheese, cubed small or shredded

CREAMY BBQ CILANTRO LIME DRESSING:
1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk 
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white or apple cider vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce

1.  For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use. (I chose to just use plain chicken here, no BBQ.  But it'd be good either way.)

2.  In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. OR, you can serve the dressing on the side, which is what we did. Place salad on plates and top with the prepared BBQ chicken and additional dressing.

3.  For the dressing, combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. I choose to mix in my food processor for a smoother dressing.  Refrigerate until ready to serve.

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Slow Cooker Smothered Frito Taco Bowls

I really liked this recipe- I almost didn't try it because I love making homemade chili and using that for Frito Pies.  However, I usually don't serve it with lettuce, tomatoes, cilantro, etc.  I really liked the bean recipe and also adding these extras on top.  It took regular Frito Pies to a whole new level.  

Slow Cooker Smothered Frito Taco Bowls

adapted from Sweet Little Blue Bird

Beans:

1 1/2 pounds lean ground beef
1 cup chopped onion (yellow or sweet)
2 cans (16 ounces each) Bush’s Best Chili Beans (pinto beans – mild chili sauce) – do not drain
8 ounce can tomato sauce
1 can Original Rotel (10 ounce can) – do not drain 
taco seasoning packet (1 ounce)
1/2 cup water

Taco Bowl Fixings:
Fritos
Favorite taco toppings suggestions – cheddar cheese, lettuce, tomato, jalapenos, sour cream, hot sauce, avocado, fresh lime juice, fresh cilantro, etc.

1.  Brown beef and chopped onions in large skillet over medium-high heat until beef is no longer pink and onions are translucent. Add taco seasoning, 1/2 cup of water, mix well – remove from heat. *If you are using higher fat ground beef, be sure to drain excess fat before adding taco seasoning.*

2.  Spray slow cooker with non-stick cooking spray. Pour chili beans, tomato sauce and Rotel in slow cooker. Next add browned beef mixture to the slow cooker and mix well.  Cover and cook on high for 3-4 hours or on low for 5-6 hours.

3.  In individual serving bowls, add a handful of Fritos, a large spoonful of the beefy taco mixture then top with your favorite taco toppings. 

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Grilled Flatbread with Israeli Salad

I made this recipe twice because I could not get the bread right.  It looks great in the pics, but it was a pain to make.  The recipe calls for equal amounts of flour and yogurt (plus salt and baking powder), for a flatbread without yeast, but I think the proportions are wrong.  I thought maybe I had messed up, so I tried again, and it was even worse the second time.  A giant mess where I had to keep adding flour until I finally got so frustrated I gave up and we threw the sticky breads onto the grill, where they made a mess, but at least still tasted good.  Anyway, all that to say, this recipe is so tasty that I'd make it again, with my no-fail grilled naan bread for the flatbread.  The taste is similar, since there's yogurt in both, and that recipe has never failed me. I've made it probably 100 times.  (Hopefully everyone can get yeast now!)  I'll include my naan recipe below instead of the original flatbread one from the Kitchn.

The hummus topping the warm flatbread, covered with the veggie salad and feta and olives.... such wonderful flavors all together!  A good meatless meal for summer too.  I really like the salad recipe and the whole idea of this; I can't wait to make it again, this time using my beloved naan bread recipe.  :) Note: If you don't like mint, use basil instead.

Grilled Flatbread with Israeli Salad
adapted from the Kitchn; Naan recipe here

Grilled Naan Bread:
3+ cups flour (Can use one cup of whole wheat flour)
1 ½ teaspoons sugar
1 teaspoon salt
½ teaspoon baking powder
2 teaspoons yeast
2/3 cup warm milk
2/3 cup Greek or regular yogurt (room temp)
Ghee or vegetable oil for greasing
olive oil
1 Tablespoon za'atar, optional

Israeli Salad:
1 pound multi-colored cherry tomatoes, halved (about 3 cups)
1 English cucumber, diced
1 medium red bell pepper, seeded and diced
1/2 medium red onion, diced
2 tablespoons finely chopped fresh flat-leaf parsley leaves
2 tablespoons finely chopped fresh mint leaves (can use basil, instead or in addition)
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 1/2 teaspoons ground sumac (optional)
2 tablespoons olive oil, plus more for the grill
Kosher salt
Freshly ground black pepper

For assembly:
3/4 cup hummus
Crumbled feta cheese and pitted kalamata olives, for serving (optional)

Naan Bread:
1. In a large mixing bowl (I used my Kitchenaid) dissolve the yeast in the milk and sugar, and stir in the yogurt. Add the flour and stir in the salt and baking powder. Mix thoroughly with the flour to form a dough.

2. Using your Kitchenaid or your hands, knead the dough until it is smooth and only slightly sticky (you might need to add more flour, I did), and place in a bowl covered with a clean cloth. Place in a warm place to rise for 2-4 hours.

3.  Heat the grill to medium-high, direct heat (400 to 450°F). Toss the tomatoes, cucumbers, bell pepper, onion, parsley, and mint together in a large bowl. Add the lemon juice, sumac, and 2 tablespoons of the olive oil, and toss to coat. Season to taste with salt and pepper; set aside.

Grill the flatbreads:
4.  Divide the risen dough into 12 equal sized portions and roll them into balls. On a lightly floured surface flatten the balls into oblong shapes, using both hands and slapping the naan from one hand to the other. (Or you can just use a rolling pin; I find that easier).

5.  Rub your grill grates with oil. Preheat your grill for 5-10 minutes on high (for gas). You want it nice and hot when that dough comes into contact. Place rolled-out naans onto grill and wait for the one side to cook and brown a little. The raw side should bubble up. Brush the raw side with olive oil, and flip over to cook the other side. Cook until you reach your desired color. (You can brush the other side with oil, too).

6. If cooking indoors: Grease a griddle or heavy based frying pan lightly with olive oil and heat it until it is very hot. Cook the naan on one side only a few at a time (careful not to burn it). Spread the raw side with oil, and flip and cook the other side until browned.

Assemble:
7.  Divide the hummus evenly among flatbreads, followed by Israeli salad. Top with feta, olives, and another drizzle of olive oil, if desired.

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Three-Bean Vegan Chili (Re-post)

I love this chili.  I first made it over 10 years ago and I made up the recipe back then.  I used to buy these boxes (not cans, lol) of Stagg's veggie chili.  I looked at the ingredients and made my own one time and kept doing it because I liked it so much.  It's a mix of beans, canned tomato products, and fresh veggies like bell peppers, carrots, and onions.  It cooks low and slow (lol) all day in the crockpot.  This is vegan if you don't use any of the optional dairy toppings.  Or, use vegan topping options.

I served this at a Halloween party this year and one of the guests was vegan.  It got her stamp of approval and non-vegan guests also loved this chili; they "couldn't even tell it was vegan".  Lol.  I also had this chicken chili  at the party and a lot of guests chose this vegan recipe, although that chicken one is also really, really good.  

This makes a lot; we eat it as chili the first day and as a topping for frito pies the next day.  I love frito pies!

Three-Bean Vegan Chili
from my original recipe here

3 cloves garlic, minced
1 cup chopped onion
1 cup chopped carrots
1 green or yellow bell pepper, chopped
1 red bell pepper, chopped
2 (14.5 oz.) can whole petite diced tomatoes, with liquid
1 8 oz. can no-salt-added tomato sauce
1-3 canned chipotles in adobo, chopped, optional
1 teaspoon adobo sauce from canned chipotles, optional (I use chipotle paste from a squeeze tube now)
1 (15 oz.) can black beans, undrained
1 (15 oz.) can red or white kidney beans, undrained
1 (15 oz.) can pinto beans, undrained
1-2 cups frozen corn
1 tablespoon cumin
1 tablespoons dried oregano
1 tablespoons dried basil
1/2 tablespoon garlic powder
2 tablespoons chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder

salt, to taste (I don't add any, on account of the canned products that contain salt)

Optional Garnishes:
shredded sharp Cheddar
plain greek yogurt or sour cream
chopped cilantro
tortilla chips

1. Put all ingredients (except garnishes) into a large crockpot; stir together. Cook on low about 5-8 hours, or until carrots are tender. Taste and add salt, if needed.  

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Creamy Chicken & Bean Chili (Crockpot)

The whole family really really loved this chili.  It's actually supposed to be a variation of white chicken chili, but mine turned out more colorful for some reason, which I loved.  I loved everything about this.  You can make this in either the Instant Pot or Crockpot.  I have an Instant Pot, but I'm still scared of it, so I chose the crockpot.  I used chicken tenders from my freezer (thawed in fridge overnight first).  I loved how tender the chicken turned out. (Check out original recipe for Instant pot directions.)

I think the fam loved this not only for the delish taste, but for all of the toppings.  We had cilantro, sour cream, cheese, avocados, tortilla chips, and lime juice.  They said it was like tacos in soup form.  Try this recipe; it's so good, easy, and best of all, delicious.

PS: I think this recipe is a more from-scratch version of the chili recipes using dry Ranch dressing mix.  That's the reason for the dry milk and herbs in the recipe.  It's really good- don't be scared.

Creamy Chicken & Bean Chili (Crockpot)
adapted from Mel's Kitchen Cafe

1 1/2 cups low-sodium chicken broth
15 ounce can diced tomatoes or petite diced tomatoes
4.5 ounce can green chiles
15 ounce can black beans, rinsed and drained
15 ounce can Great Northern/white beans, rinsed and drained
2 tablespoons nonfat dry milk
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 teaspoon dried parsley
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon dried dill
1/4 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken breasts or chicken tenders (about 2 large or 3 medium)
8 ounce package cream cheese, light or regular, cut into 6-8 pieces
1 to 1 1/2 cups frozen corn kernels
Toppings of choice (fresh cilantro, shredded cheese, diced avocado, sour cream, fresh limes, tortilla chips)

1.  Slow Cooker Directions: To the insert of a 6-quart or larger slow cooker, add the chicken broth, diced tomatoes, green chiles, black beans, white beans, dry milk, chili powder, salt, parsley, cumin, garlic powder, onion powder, dried oregano, dill, and black pepper. Stir or whisk well to combine.

2.  Nestle the chicken and cream cheese cubes into the chili (it's ok if it isn't fully submerged). Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

3..Remove the chicken to a cutting board or plate and shred or cut into small pieces, OR shred with two forks right in the crock pot. Stir the chili to incorporate the softened, melty cream cheese. (It might look curdled but will be ok.  Whisk it well and it will even out when you add the corn.)

4.  Add the corn and shredded chicken (if you removed it) back into the slow cooker; stir to combine and let sit on low or high temp to heat through. Add additional salt and pepper to taste, if needed. Serve the chili with toppings of choice!

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Smooth & Creamy Hummus

I've made homemade hummus before, but it never turned out nice and smooth.  I came across this blog post about making smooth hummus recently.  The trick is taking the bean skins off!!  So I tried this and it totally worked.  It was a bit tedious to remove the skins, but the blogger has tips.  I made this on a weekend so my husband helped.  We even doubled the batch.  Lol.  So, we skinned two cans of beans.  It actually doesn't take that long, and it's totally worth it.  We enjoyed this hummus with falafel (store-bought, unfortunately), tomato/cuke salad, Israeli-Style Eggplant (recipe coming soon), and homemade flat bread.  I was inspired by our recent trip to Krakow, Poland, where I had the best falafel plate, and the next day, falafel sandwich, of my life.  Lol.  (Don't worry, we also ate delish pierogis.)

Creepy-looking bean skins, above.

Smooth & Creamy Hummus

adapted from NeighborFood

1 15 ounce can chickpeas*
1/2 cup tahini paste
Juice of 1/2 a lemon
2 small cloves garlic, roughly chopped
3/4 teaspoon salt, or more to taste
Reserved chickpea water from the can
Olive oil, parsley, paprika and/or sumac for serving

1.  Drain the chickpeas, reserving the juice in a small cup. *Don't forget to reserve the juice!!  I did the first time, so we had to double the recipe to use another can's juice.  Lol.

2.  Remove the skins from the chickpeas. The easiest way to do this is to pinch the chickpeas between your thumb and forefinger, with the pointy side facing your hand. Squeeze the chickpea and the skin should pop right off. Place the skinned chickpea in the blender, and the skins in the trash.

3.  Once all the chickpeas are skinned and in the blender (or food processor), pulse until the chickpeas are in sandy looking crumbles. You may need to stop and shake the blender and/or scrape down the sides a few time.

4.  Add the tahini, lemon juice, garlic, and salt, and blend until smooth, scraping the bowl as needed.
Slowly add the chickpea water to the mix until the mixture can blend without catching and is completely smooth. I usually use nearly all of the reserved water.  Chill the hummus for an hour or so. To serve, top with olive oil, parsley, and sprinkle with paprika and/or sumac.

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Summer Minestrone

My husband and I loved this veggie-packed soup.  It felt so good and flavorful and healthy.  I loved all the ingredients and especially the fresh basil.  And what a good way to use some of the Parmesan rinds I had in the freezer.

Summer Minestrone
adapted from NY Times

1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
1 celery stalk, chopped
Salt
4 large garlic cloves, minced or pressed
1 (14-ounce) can chopped tomatoes, with liquid
1 medium turnip or potato, peeled and diced
¾ pound zucchini, diced
A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth
1 (15-ounce) can cannellini or borlotti beans, drained and rinsed
6 ounces green beans, cut into 1-inch lengths
½ cup soup pasta, such as elbow macaroni, little shells, ditalini, or broken spaghetti
¼ cup slivered fresh basil leaves
Freshly grated Parmesan for garnish

1.  Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery. Cook, stirring, until beginning to soften, about 3 minutes, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 5 minutes. Stir in 2 quarts water, the turnip or potatoes, zucchini, and the bouquet garni, and bring to a simmer. Add 1-2 teaspoons salt (start with 1 and you can add more later), reduce the heat to low, cover and simmer 35 minutes. Add the green beans, and cook about 10 minutes longer.  Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.

2.  Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente.  Grind in some pepper and taste and adjust seasonings, including salt. It should be savory and rich-tasting.  Stir in the basil. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.

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Black Bean, Corn & Avocado Salsa

I love this salsa.  I've been making something similar for years.  It's actually almost exactly the same, but I'm posting this anyway, because there are a few differences.  This is so good.  Such a fresh flavor. Add extra avocado if you want.  You can also use more black beans.  I just used one can.

Black Bean, Corn & Avocado Salsa
adapted from Sally's Baking Addiction

1 and 1/2 cups fresh, canned, or frozen (and thawed) corn kernels
1 can (15 oz) black beans, rinsed and drained
1/2 small red or sweet white onion, diced
1 cup diced tomato
1 avocado, chopped
1/2 cup chopped cilantro- I use 1/2 or even a full bunch, sometimes
2 Tablespoons olive oil
juice of 1 lime
1 clove garlic, minced
1 teaspoon salt
pinch ground pepper
pinch cayenne pepper
optional: 1 small jalapeno pepper, seeded and chopped (I used pickled jalapenos, chopped)

1.  Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne as needed. Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying.

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