Mexican Black Beans

 

Yield: Serves 6

 

Ingredients

• 1 tablespoon olive oil
• 4 garlic cloves, finely chopped
• 1 large jalapeño chili, seeded, chopped
• 1/2 teaspoon (generous) ground cumin
• 2 15-ounce cans black beans, rinsed, drained
• 1 14 1/2-ounce can low-salt chicken broth
• Fresh lime juice
• Chopped fresh cilantro

 

Preparation

1. Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. 
2. Add beans and broth and cook 5 minutes, stirring occasionally. 
3. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

From: http://www.epicurious.com/recipes/food/views/Mexican-Black-Beans-84

3-Ingredient Peanut Butter Pancakes

Ingredients

• -1 small-medium banana
• -2 eggs, large
• -2 tablespoons peanut flour + 1 tablespoon peanut flour (for the sauce)

Instructions

Combine banana, eggs, and 2T ground peanuts in blender. Pour a small amount of batter into the pan to make 2 inch pancakes. Cook for about 1 min each side. Top with ground peanuts and syrup.

 

From - http://fitfoodiefinds.com/2014/02/3-ingredient-peanut-butter-pancakes/#?1#?1#WebrootPlugIn#?1#?1#PhreshPhish#?1#?1#agtpwd

Chicken, Tortilla and Lime Soup

Ingredients:

• 4 quarts chicken stock
• Vegetable oil for deep-frying
• 3 corn tortillas, cut into strips 2 inches long
• 1 1/4 lb. boneless, skinless chicken breasts
• 3 Tbs. olive oil
• 1 large yellow onion, chopped
• 2 Tbs. minced garlic
• 2 to 3 tsp. finely minced jalapeño chile, with or
    without seeds, to taste
• 1 1/2 cups peeled, seeded and diced tomatoes
    (fresh or canned)
• 6 Tbs. chopped fresh cilantro
• 6 Tbs. fresh lime juice
• 1 1/2 tsp. salt, or to taste
• 1/2 tsp. freshly ground pepper
• 12 paper-thin lime slices, cut into quarters

Directions:

1. In a large saucepan over high heat, bring 3 1/2 quarts of the stock to a boil. Reduce the heat so the broth boils gently and boil until reduced by half to about 7 cups, about 30 minutes.
2. Meanwhile, in a deep-fry pan, pour in vegetable oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer. Working in batches, drop in the tortilla strips and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain.
3. In a saucepan over medium heat, combine the chicken breasts with the remaining 2 cups stock. Bring to a simmer and cook gently until the chicken is opaque throughout when cut with a knife, about 8 minutes. Transfer to a cutting board and, when cool enough to handle, cut the chicken breasts into bite-size pieces. Set aside. Discard the broth or reserve for another use. If not using immediately, cover and refrigerate.
4. In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Add the garlic and jalapeño chile and cook for 1 to 2 minutes to soften. Add the reduced broth, increase the heat to high and bring to a boil. Reduce the heat to low, add the cooked chicken, tomatoes, cilantro, lime juice, salt and pepper, and simmer until the chicken is heated through, about 5 minutes. Taste and adjust the seasonings. (Can add 1C corn kernels w/the tomatoes)
5. Ladle the soup into warmed bowls. Sprinkle the lime pieces and tortilla strips evenly over the top. Serve immediately.

Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).

Tuscan White Bean and Garlic Soup

Yield: 4 to 6 servings (8 cups)

2 tablespoons butter
1 tablespoon olive oil
2 - 3 shallots, chopped
1t oregano
3 (15-ounce) cans cannellini beans, drained and rinsed

1 cup frozen Kale

4 cups chicken broth
8 cloves garlic, cut in 1/2
1/2 cup milk
1/2 teaspoon freshly ground black pepper

Salt to taste (4t?)

Add bacon
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling

Directions

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the oregano and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and frozen Kale and simmer until the garlic is softened, about 10 minutes. Puree w/immersion blender. Add the milk and the pepper. Keep warm, covered, over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/tuscan-white-bean-and-garlic-soup-recipe.html?oc=linkback - with edits/customization