BLACK BEAN BURGERS (make 5 large ones or probably 7-8 normal size ones)
– 2 cans organic black beans, rinsed and drained and dried. Drying them is key to keeping these from falling apart.
– 1/3 C. minced red onion
– 1/3 C. minced red bell pepper
– 1 egg white
– Handful chopped cilantro
– 1 tsp. onion powder
– 1 tsp. garlic powder
– 1 tsp. cumin
– 1 tsp. paprika
– 1 tsp. salt
– vegetable oil, for frying
1. After rinsing the black beans, lay them in one layer in the fridge and let them dry. Meanwhile, mince the red onion and red bell pepper.
Oh weird, it’s snowing again. Let’s make some soup to warm things up! I love cauliflower in just about every form imaginable, and this soup was no exception. It was the perfect thickness, completely delicious for how little went into it, and any time I get to add cheese to anything is just fine by me. As with most soups, this was even better the next day, and someone liked it so much that they basically stopped breathing in order to spoon this in as fast as possible. So you know it’s good.
CHEESY CAULIFLOWER-POTATO SOUP (makes an enormous pot of soup)
– 1 large head cauliflower, broken into florets
– 2 yukon gold potatoes, peeled and cut into 1/4 inch pieces
– 5 cups chicken broth (I thought this made the perfect soup consistency, but if you like a thinner soup, add another cup or two)
– 1 vidalia onion, diced
– 2 cups freshly-shredded cheddar cheese
– 1 tbsp. nutmeg
– 1/4 c. heavy cream
– 1 tbsp. butter
– 1 tbsp. EVOO
– Kosher salt – about a tablespoon to start, then as needed
– Chives, for topping
1. In a French oven, melt the butter and EVOO over medium heat.
2. Add the diced onion, add a pinch or two of kosher salt, and “sweat” the onion until soft, approx. 10 minutes.
3. When soft, add the cauliflower florets and potato pieces. Mix it all up. Don’t panic when you see all of this basically filling the pot to the top. Think of all the delicious soup you’re going to have!
4. Add chicken broth. Cover, bring to a boil, then reduce heat to low and simmer for approx. 30 minutes. You’ll see that the florets and potato pieces get soft and fork-tender.
5. With an immersion blender, blend the soup to your desired consistency. Taste, then add the cheddar (it was great to find DiBruno Brothers cheese in a store around here, but any cheddar you can find that you like is good, too). Stir it in so that it melts, then taste it.
6. Add nutmeg, heavy cream and kosher salt to taste.
7. Serve a bowl topped with a little more shredded cheese and chives. Snuggle up and enjoy.
The incomparable Caravia’s does just about everything perfectly. Their food is amazing, their produce is the best/most organic you can find in the area, everything is selected with care and detail, and the health inspector, while visiting, told them “If every place was this clean, I’d be out of a job”. Oh, and it’s a family-run business (by one of my favorite families of all time) and you should go there immediately, if not sooner.
Anyway, they make a ton of awesome food, but one of my favorites is their black bean and cilantro hummus. I tried to duplicate it, but I’ll admit a loss when I meet one – theirs is still better. So the next time you visit Clarks Summit, pick some up. If not, this will do as a substitute!
BLACK BEAN AND CILANTRO HUMMUS (makes enough for a party-size serving)
– 1 BPA-free can of chick peas (also called garbanzo beans)
– 1/2 BPA-free can of black beans
– approx. 3 tbsp. cilantro
– 1/4 C. tahini
– 1/4 C. EVOO
– 1/4 – 1/3 C. chicken (or vegetable) broth
– juice of 1 lime
– 1 tsp. cumin
– kosher salt to taste
1. Drain and rinse the black beans and the garbanzo beans. Add the garbanzo beans to a bowl, set the black beans aside for later.
1. SUMMER SALAD – CORN, AVOCADO, TOMATO, FETA, CUCUMBER & RED ONION WITH A CILANTRO VINAIGRETTE
2. FOUR-INGREDIENT FRUIT SNACKS
3. AVOCADO CHICKEN SALAD – NO MAYO!
4. CREAMY AVOCADO DRESSING – NO OLIVE OIL OR DAIRY!
5. CHICKPEA, AVOCADO, & FETA “SMASH”
6. SCRAMBLED EGGS WITH SMOKED SALMON, CREME FRAICHE, & CHIVES
7. CAULIFLOWER MASHED “POTATOES”
8. LINGUINI WITH WHITE CLAM SAUCE
9. TURKEY MEATLOAF – INA MEETS ALTON
10. THE KITCHEN’S TOMATO SOUP
Oh, did you overdo it with all the food on Superbowl Sunday? Me too. I needed a serious detox meal the next day, and this salad was pretty perfect. It’s super easy, healthy, completely delicious and fun to eat. You can use whatever veggies you want, but try to get a couple different colored ones to make it look pretty. I also strongly recommend using sugar snap peas, because man, are they ever satisfying to eat. Crunch crunch crunch.
CRUNCHY CHOPPED SALAD WITH FETA, MINT AND LIME VINAIGRETTE (serves 4 – adapted from Smitten Kitchen)
– 1 cup each of 4-5 different kinds of veggies, chopped into pretty uniform pieces. I used an english cucumber, sugar snap peas, radishes and red onion.
– 2 scallions, chopped, white and green parts
– 1/3 C. crumbled feta
– approx. 6 large mint leaves, chiffonaded
– juice of 1 lime (approx. 1 tbsp)
– 2 tbsp. EVOO
– 1 tsp. cumin
– kosher salt and pepper to taste
|Sugar Snap Peas win the world|