Roasted Delicata, Corn and Black Bean Salad with Cilantro-Lime Vinaigrette

I woke up the other morning with this salad on my mind. Well, the roasted delicata squash and corn aspect of it, anyhow. As the day went by, the other components- black beans, avocado, grape tomatoes and a cilantro-lime vinaigrette, based off of a fajita marinade I had a while back- fell into place.

I'm sure I'm not the only one who sometimes spends all day dreaming up a recipe. (Right?) Adding and taking away ingredients in my mind. Of course, there are those days I'm tired or uninspired, and I just want to follow someone else's recipe or make an old standby, but I love when I am so excited to began putting together the meal that I've spent my day pondering over. This was one of those recipes- when Sage came home from work, he was a little surprised to find I had dinner already prepared. I just didn't want to wait any longer.

I'm happy to share that it was every bit as wonderful as I'd imagined it to be. Everything worked so perfectly together. The warm roasted squash, the sweet corn, vibrant tasting vinaigrette and the creamy avocado, it was all just right and definitely worthy of a day spent thinking about it.

Roasted Delicata, Corn and Black Bean Salad with Cilantro-Lime Vinaigrette
serves 3-4 as a meal

for the roasted vegetables:
3 ears corn, kernels sliced off
1 pint of grape tomatoes
1 (1 lb) delicata squash, unpeeled, seeded and cut into about 1/2 inch pieces
1 tbsp olive oil
kosher salt and fresh ground pepper

for the vinaigrette:
1 cup (loosely packed) cilantro leaves
1 jalapeno, seeded and coarsely chopped
3 cloves garlic, smashed
1/3 cup lime juice (from 2 limes)
1 tbsp worcestershire sauce (use a vegetarian version, if that matters to you)
2 tsp agave or honey
2 tbsp canola oil
1/4 tsp salt

for the salad:
4 cups (loosely packed) baby spinach
4 cups (loosely packed) mixed greens
1 cup (cooked) black beans, drained and rinsed, if using canned
1/2 Haas avocado, sliced

Preheat oven to 425. Toss corn kernels, grape tomatoes, and squash with olive oil and season with several pinches of salt and lots of pepper. Spread in single layer on a baking sheet and roast for 20-25 minutes, or until squash is tender and tomatoes have collapsed, stirring a few times during roasting. Remove pan from oven and set aside to cool slightly.

Using a food processor or blender, pulse cilantro, jalapeno and garlic together until well minced. Add lime juice, worcestershire, agave, canola and salt and process to blend.

To compose salad, place spinach and mixed greens in serving bowl, top with black beans, roasted vegetables and avocado. Drizzle with some of the vinaigrette. Serve with remaining vinaigrette at the table.

Turkey, White Bean and Wild Rice Soup

This old favorite standby is actually the third recipe I ever posted on my blog. Beside the fact that the photo is horribly bad, I used to make it with a seasoned rice packet, which I now realize is full of additives and high in sodium. I decided it was time for a little revamping of the recipe.

These days, I use a wild rice blend purchased from the bulk bins of my favorite, local natural foods grocer. It does take an extra half an hour to cook, but I think its worth it. I'd personally much rather go with a mix of long grain brown rice, sweet brown rice, Wehani rice (a nutty, red-colored brown rice) and wild rice pieces over one containing white rice, dehydrated vegetables and monosodium glutamate.


I used to make this soup all the time at Sage's request. Because we don't eat meat that often and I don't make the same dishes over and over as I did years ago, it had been quite a while since we'd had it. I wasn't sure if it would as good as we remembered, but it absolutely was! (I may have even been nitpicking over the distribution of the leftovers for Sage and my lunch the next day.) The best way I can describe this is a cross between a white chili with ground turkey and a traditional turkey and wild rice soup, with the addition of tomatoes. It's a cozy, comforting soup, with just a little of heat. Great for a chilly weather, served with some crusty bread or crackers.

Turkey White Bean and Wild Rice

adapted greatly from allrecipes.com

around 5 servings

1/2 cup brown and wild rice blend, rinsed

1 1/2 cup water

2 tsp olive oil

1 large red pepper, chopped

1/2 large green pepper, chopped

2 celery ribs, chopped

1.25 lb ground turkey

1/2 large onion, chopped

1 (14.5 oz) can of tomatoes with mild green chiles

1 cup of frozen corn, rinsed to thaw

1 (15.5 oz) can of white beans

2 1/2 cups vegetable or chicken stock

1 tsp cumin

1 tsp dried oregano

1 tsp garlic powder

1 tsp chili powder

1 tsp salt, or to taste

fresh ground pepper

Bring rice and water to boil in a small saucepan. Cover, reduce heat and simmer for 55 minutes. Remove lid, fluff and set aside.

Heat oil in a large stock pot or Dutch Oven over medium. Add peppers and onion and cook for 5 minutes. Add turkey and onion, and continue cooking until turkey is no longer pink, using a wooden spoon to break up meat. Drain any fat off.

Add tomatoes, corn, beans, stock and spices. Season with salt and pepper. Stir in cooked rice and simmer until just heated through. Adjust seasonings if needed, and ladle into serving bowls.

Southwestern Bean Soup with Cornmeal Dumplings

I've had the intention of trying this recipe for weeks now, and for one reason or another, it kept not getting made. Finally this weekend, the time was right. We've all been sick around here (again!) and were needing some some soup, plus my non meat eating mother-in-law was going to be coming over and eating with us, but I wasn't sure when. A comforting bean and vegetable soup, cooked in the slow cooker, was the perfect choice.

I did alter the soup a good bit to suit my own personal preferences but made the cornmeal dumplings exactly as the recipe directed. It was the dumplings that drew me to this soup in the first place, and honestly we were a little divided on the outcome. I enjoyed them and thought they were a fun touch, my toddler really liked them, and for my mother-in-law, they were were the best part. Then you have Sage, who didn't care for them at all (but isn't really a dumpling kind of guy to begin with).

In any case, dumplings or not, I thought this was an absolutely wonderful soup. Easy, comforting, good for you and just really delicious- every thing you could want when you are feeling under the weather, or even if you are not.


Southwestern Bean Soup with Cornmeal Dumplings
adapted from Better Homes and Garden Crockery Cooking
as found on The Cook and the Dishwasher
serves 6

This soup could be garnished with any of your favorite taco toppings- cheeses, sour cream or greek yogurt, avocado, diced tomatoes, cilantro, etc. I went with sharp cheddar and sour cream, but was too lazy to garnish the leftovers and thought it was just as good all by itself.

for the soup:
2 1/4 cup vegetable stock
3/4 cup water
1 (15.5) can of dark red kidney beans, drained and rinsed
1 (15.5) can of black beans, drained and rinsed
1 (15.5) can of pinto beans, drained and rinsed
1 (14.5) oz can of diced tomatoes with mild chiles
1 cup frozen corn
3 medium-large carrots, sliced (2 cups)
1/2 large red onion, chopped (1 cup)
1 celery rib, diced (1/4 cup)
2 large cloves garlic, smashed and coarsely chopped
2 tsp chili powder
1/2 tsp cumin
kosher salt and fresh ground pepper, to taste

for the dumplings:
1/3 cup unbleached all-purpose flour
1/4 cup yellow cornmeal
1 tsp baking powder
fresh ground pepper
1 egg white
2 tbsp reduced fat milk
1 tbsp canola oil

Combine all soup ingredients in a slow cooker, and season with salt and pepper. Cook on high for 3 1/2-4 hours (or on low for 7-8). Taste and adjust salt, if necessary.

For the dumplings, mix the flour, cornmeal, baking powder and several grinds of pepper in a large bowl. In a smaller bowl, beat together remaining dumpling ingredients. Combine the wet and dry ingredients, but do not over-mix.

Drop the dumplings into the slow cooker in 6 mounds, atop the soup. Cook for an additional 20 minutes on high (30 on low) without opening the lid during this time. Check for doneness by inserting a toothpick in center of dumpling; it should come out dry.

Ladle soup into serving bowl, topping each one with a dumpling. Garnish as desired.

Potato-Veggie Skillet Bake

This summer, I learned something rather shocking, something that went against everything I had heard up to that point. During our family trip to New England, we spent some time at Sage's aunt's home, where I discovered she uses soap on her cast iron. I know, crazy, right? All I've ever heard is soap + cast iron = ruined pan. But Aunt Roxann has been using her large collection of cast iron cookware daily and washing them with soap for over 25 years with no problems.

Now I'm not a germaphobe, by any means, but there was always something that just skeeved me out about not being able to wash my cast iron skillet with soap, and so I rarely used it. I'm sure cast iron purists would shudder at the thought, but I've actually found many articles/websites that agree a quick wash with a little mild dishsoap and water won't hurt well seasoned cast iron. With this information, I now use my pan all the time.

A few weeks ago, I was at a loss for what to make for dinner. I was thinking something with the ease of a frittata, where I could toss a bunch of veggies in a pan, saute, add some eggs and throw the whole thing in the oven. Only Beckett and Sage had already had eggs for breakfast. And what I was really in the mood for some kind of comfort food like cottage pie or pot pie, minus the meat. This was my compromise. We enjoyed it so much, I've been looking forward to making it again.

The great thing about this is you could use up any vegetables you have on hand. (I'm dreaming up a very Autumn inspired version with sweet potatoes instead of Russets, maybe winter squash, or even brussel sprouts or apple maple chicken sausage.) If you aren't as crazy about thyme as I am, sub out the spice with whatever you prefer, or even go with just salt and pepper as I did the first time I made it. I think this is hearty enough to be a meatless entree, but you could also serve it along side your protein of choice, or easily add chicken or turkey to it.

Potato-Veggie Skillet Bake

2 medium baking potatoes, unpeeled and thinly sliced (roughly 1/4-1/8" thick)

1 tbsp olive oil

2 carrots, sliced

2 celery ribs, diced

1/2 small onion, chopped

4 oz. button mushrooms

3 cups broccoli florets

3 cloves garlic, minced

1/2 cup frozen corn

kosher salt and fresh ground pepper

1 tsp dried thyme

1 tbsp unbleached all-purpose flour

3/4 cup vegetable stock

3/4 cup shredded 2% sharp cheddar

Preheat oven to 375. (Since I keep my cast iron in the oven, I leave it in there to preheat as well.)

Using a steamer insert, steam potatoes over boiling water for 10 minutes. Carefully remove basket from over top water, and set aside, allowing to potatoes to cool slightly.

Meanwhile, heat oil in skillet over medium heat. Add carrots, celery and onion and saute for 3 minutes. Add remaining vegetables, season with salt, pepper and thyme, and continue cooking for 2 minutes.

Sprinkle flour over vegetables and mix well. Pour in broth, stirring, and bring to a boil. Remove from heat. Layer potatoes over vegetables, and top with cheese.

Bake for 20-25 or until potatoes are fully cooked and cheese is melted. (Next time, I think I will bake it a little less and finish it off by broiling for a few minutes just to crisp up the top a bit.)

Pumpkin Black Bean Chili

How I wish I could say I made this fall sounding dish because we were experiencing some lovely, crisp Autumn weather. But with highs still reaching the low nineties (and humidity that makes it feel even hotter), we are no where close. Regardless of weather or season, chili is often my go-to when I am low on perishable items but still have a relatively well stocked pantry and freezer, as was the case yesterday.

As I was digging around to see what might make its way into this batch, I came across some frozen pumpkin puree. Remember that canned pumpkin shortage from last year? Well, when I finally found some- the big cans- I bought quite a few of them. Naturally, the next week, the shortage was apparently over. Many months later, when I finally used a portion of the last can, I froze the rest, and forgot about it. Digging it out from under a pile of rices and beans, I recalled various Pumpkin Chili recipes from last fall. I first saw it on Cara's Cravings and was very intrigued, but somehow had never got around to giving it a try.

My take, a meatless version made in the slow cooker, came out wonderful. I purposely didn't tell Sage what the "secret ingredient" was until he was halfway through. Although he hadn't been able to guess, he nodded slowly, wisely, as if it had been on the tip of his tongue all along. The pumpkin doesn't add an obvious pumpkin taste, but it does add a certain something, in terms of texture and another layer of flavor. This was a hit, and I will definitely be adding pumpkin to my chili again.

Pumpkin Black Bean Chili
inspired by Cara's Turkey Pumpkin Chili

1 medium onion, chopped
5 cloves garlic, smashed and coarsely chopped
1 (15.5 oz) can low sodium black beans, drained and rinsed
1 (15.5 oz) can light red kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes with mild green chilies
1 (14.5 oz) can petite diced tomatoes
1 1/2 cups pumpkin puree
3 tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1 tbsp dark brown sugar
1 cup frozen corn kernels

Combine all ingredients in slow cooker. Stir well, cover, and cook on low for 5-6 hours (or high for about hours).

Garnish with your favorite chili accompaniments- sour cream/greek yogurt, cilantro, shredded cheese, etc. (I would've loved to have topped mine with sharp cheddar, but I used it all in a cheddar jalapeno cornbread that wasn't quite a success. Next time!)

Shrimp Tacos with Poblano-Avocado Salsa

Shrimp is one of the few things I lost the taste for during pregnancy and just never returned to. But with a husband who loves it and a kid who is pretty crazy about seafood in general, it seemed unfair to be denying them. Besides, I don't like not liking things. So I sucked it up and bought some shrimp. Sage immediately asked me if we could make the shrimp tacos from Weber's Real Grilling.

Both the cookbook and this particular recipe are dear to us. His dad gave him the book years ago, when we bought our house and finally got a real grill, (also a gift from him.) Sage has cooked his way through much of the book, and we have loved everything we've ever tried. The very first recipe he ever made was these shrimp tacos, over a campfire, while celebrating Father's Day with his dad and sisters maybe five years ago. With his dad's recent passing, this recipe is even more special to us now.

These were every bit as good as I remembered, and a great way to ease back in to eating shrimp for me. The salsa seems pretty spicy on its own, but once tucked into a tortilla with the shrimp, the heat becomes more mild and just has a little kick to it. We've adapted this recipe a bit, reducing the amount of shrimp, but keeping the amount of salsa the same. It will serve 2-3 people (2 tacos per person) depending on how full you fill your tortilla.

Shrimp Tacos with Poblano-Avocado Salsa
adapted from Weber's Real Grilling

for the salsa:
1 ear of corn, husked
6 scallions, white and light green parts only
olive oil (we used our mister)
1 large poblano chile
1 large tomato, seeded and diced (about 1 cup)
1 Hass avocado, diced
1 tbsp finely chopped cilantro leaves
juice from half a lime
2 cloves garlic, minced
kosher salt and fresh ground pepper

1 lb. uncooked shrimp, peeled and deveined (we used wild-caught Key West Pink shrimp)
4-6 small flour tortillas
lime wedges, for serving

To make the salsa:
Brush or spray the corn and scallions with olive oil. Over direct medium heat, grill the corn until tender (10-12 minutes,) the scallions until lightly marked (3-4 minutes,) and the chile until black and blistered (10-12 minutes,) turning all occasionally.

Remove vegetable from the grill. Trim root ends from scallions, and finely chop remaining parts. Cut kernels off of the corn. Peel off loosened bits of skin from the poblano (as soon as it is cool enough to handle) and discard skin, stem and seeds. Finely chop remaining parts of chile. Add scallions, corn kernels and chile to a medium bowl and mix with remaining salsa ingredients, seasoning with salt and pepper.

To grill the shrimp:
If shrimp are on the small side (as ours were) thread onto skewers. Brush or spray with olive oil on both sides and season lightly with salt and pepper. Grill over direct high heat until shrimp are firm to the touch and just turning opaque in the middle, turning once (this will only take a few minutes.)

To assemble:
Heat the tortillas on the grill for 30 to 60 seconds, turning once. Fill tortillas with salsa and shrimp, and serve with lime wedges, if desired.

Roasted Corn and Barley Salad with Basil Dressing & White Bean Dip

Yesterday was one of those challenging days where I needed some kitchen therapy. Beckett woke up cranky and miserable, and by mid-morning, I was cranky and miserable too. Sage was still out of town, and so it was going to be a very long day, if me and the little guy stayed in our grumpy moods. Playing in the kitchen, with Beckett as my little helper, followed by a long workout during his afternoon nap, was just what I needed. Working with end-of-the-week ingredients I had, I managed to come up with some seriously good stuff. This made a wonderful lunch for us, but either one of these would be perfect to take to whatever cookout, gathering or party you may be going to this holiday weekend.

In addition to operating the food processor, Beckett had some fun of his own washing the dishes. (And in case you're wondering, he picked out what he was wearing. I think he's looking forward to football season.)

I've been seeing a lot a grain based salads on blogs lately, and I was in the mood for one. I came up with this to use up some corn, and it was absolutely delicious! The sweet corn and the basil in the dressing were the standout flavors, while the barley gave heartiness and texture. The tomatoes really were overshadowed by the other flavors, but I think they give necessary color to this dish. I would double this recipe if taking to a get together.

Roasted Corn and Barley Salad with Basil Dressing

for the dressing:
1/4 cup loosely packed basil leaves
juice from half a large lemon (1 1/2 tbsp)
1 tsp seasoned rice vinegar
1 tsp dijon mustard
1/2 tsp honey
1/2 tbsp olive oil
sea salt and fresh ground pepper

for the salad:
1/4 cup pearled barley, well washed
1 cup kernels (from 3 small ears of roasted or grilled corn)
10 grape tomatoes,

In a small sauce pan, simmer the barley with 3/4 water, covered for about 40 minutes or until tender. Drain any excess water and set aside to cool.

While barley is cooking, blend dressing ingredients together in a small food processor. Transfer to serving bowl and refrigerate until ready to use.

Once barley has cooled, toss with corn kernels, tomatoes and dressing. Enjoy room temperature or chilled.

I was all set to whip up some hummus, when I realized the only garbanzos I had on hand were dried, which wasn't going to help me right then. I probably should've come up with something that had black beans since I have a surplus of those, but instead I settled on a white bean dip. This really is a pretty simple version, but I enjoyed it more than a complex flavored one I've made in the past. I used 2 big cloves of garlic, and it was rather garlicky in a pleasant way, so adjust according to your tastes. We ate ours with carrot sticks and multi-grain crackers.

White Bean Dip

1(15.8 oz.) can of white beans, drained and rinsed (I used Great Northern)

2 garlic cloves, quartered

1 tbsp olive oil

juice from half a lemon (about 1 1/2 tbsp)

1 tbsp chopped parsley leaves

sea salt and fresh ground pepper

Add all ingredients to a food processor and pulse until smooth, stopping to scrape sides when needed. If you wish, add a little water to reach desired consistency. (I kept our thick.)

Transfer to serving bowl, and if desired drizzle a little olive oil and sprinkle with parsley. Serve with chopped veggies, crackers or dippers of your choice.

Black Bean and Veggie Pasta

I seriously LOVE Southwestern/Mexican/Tex-Mex flavors. Especially when they are loaded full of veggies and beans, and minus the meat. A little over a month ago, I had a craving for such a meal, but we didn't have any tortillas. Using pasta instead, I put together a quick and easy dinner that wound up being something pretty great. I took some pictures, but like most throw-together type pasta dishes, they weren't anything special and I decided not to blog about it.

A few days ago, I was deleting a bunch of old pictures off the computer (so Sage wouldn't be able to give me a hard time for having more pictures of food on my laptop than our child,) and I came across the ones from that pasta dish and remembered how delicious it was.

Yesterday, we were coming home from a friend's house, and I was trying to figure out what to make for dinner. It had to be 1) Quick- Sage was starving, and 2) Meatless- I had nothing defrosted. I decided to revisit that meal, and share it this time.

The original had green pepper, only yellow squash, a scant amount of cheese and was topped with light sour cream (or maybe greek yogurt, I can't remember.) This time, I used a orange pepper, added zucchini, increased the cheese, and topped it with diced avocado. Both, delicious, filling, and quick and easy- great for a week night.

Black Bean and Veggie Pasta

3 cups uncooked wheat or multi-grain rotini

1 tbsp olive oil

1 small onion, diced

1 medium bell pepper, any color, diced

2 yellow squash, diced

1 zucchini, diced

kosher salt and fresh ground pepper

1 tsp ground coriander

1 (15 oz) can of black beans, drained and rinsed

1 (14 oz.) can of diced tomatoes with mild green chilies

3/4 cup frozen corn, rinsed under water to partially defrost

2 oz. reduced fat cream cheese, cut into pieces

3/4 cup shredded 2% sharp cheddar cheese

sour cream/yogurt, diced avocado, chopped cilantro, etc., for serving

Cook pasta until just al dente according to package directions. Drain and set aside.

Heat oil in a large skillet over medium heat. Add onion and peppers and saute for a couple of minutes. Add squash and zucchini and season with salt, pepper and coriander, cooking for 3-4 minutes or until squash and zucchini are becoming tender.

Stir in black beans, tomatoes with chilies, and corn. Scatter in pieces of cream cheese, and stir until cream cheese is melted throughout. Combine with cooked rotini.

Top with shredded cheese, cover skillet and turn off heat OR transfer into a casserole dish, top with cheese, and place under preheated broiler for 3-5 minutes or until cheese is melted. Serve with desired accompaniments.

Sunshine Skillet

I didn't get any blogging done this week, mostly because my husband was out of town (playing in a golf tournament in Vegas, but I'm not jealous or anything...) Since it was just me and the little guy, who isn't a huge eater, I kept our meals very simple. I was looking very forward to making Sage a nice big dinner when he returned, only for his first day back, he had to work late and I wasn't sure what time he'd be getting home. That meant I needed something that would be quick to put together when he was on the way, and nothing too heavy since we'd be eating later in the evening.

I remembered a recipe I'd seen just a few days ago on Ashlee's blog, which seemed to fit the bill. It was a quick and easy meal, and I had pretty much everything I needed. It also contained a vegetable that is one of Sage's favorites, okra, which I never really know what to do with, but have a bag of in the freezer. Growing up my vegetable-loving mom had one food she didn't care for and that was okra, so I have little experience with it. I figured we'd like this dish, but I actually wound up enjoying it even more than I expected.

This photo was hastily taken, as it was getting late and I was losing the light fast, but I also served this with tomatoes, which made their way to the bowl after I got the picture. Ashlee used fresh tomato wedges, but I had some canned diced tomatoes leftover from another recipe and they worked nicely. The next day, I had the leftovers cold with salsa on top, and I'd be very pressed to say which way I liked best. Either way, this was a fun dish I wouldn't have came up with on my own, and so very good that I think I'm going to convince my mom give okra another shot.

Sunshine Skillet
slightly adapted from A Year in the Kitchen, inspired from Kath Eats Real Food

Olive oil mister or spray (or about 1 tsp olive oil)
1 shallot, minced
3 ears corn, cleaned and kernels cut off cob (mine was bi-color)
kosher salt and fresh ground pepper
1 (16 oz) can reduced sodium pinto beans, drained and rinsed
1 tsp chili powder
1 tsp cumin
1 tsp coriander
Juice of 1 lime
2 tbsp minced cilantro

Accompaniments:
Tortilla chips
Tomato wedges or diced tomatoes (fresh or canned) or salsa
Greek Yogurt or Sour Cream
Hot sauce (if desired)

Mist a skillet with olive oil and heat over medium. Add shallot and saute until just softened, 2-3 minutes. Add corn, season with salt and pepper, and cook for 5 minutes.

Add okra, beans, chili powder, cilantro, coriander and lime juice. Gently stir to combine and heat through. (Do not stir too much or okra will goo up.) Toss in cilantro and remove from heat.

Spoon into bowls and serve with accompaniments.

Grilled Chicken Soft Tacos with Fresh Tomato-Corn Salsa

What perfect tacos for warm weather! Quick, easy and so fresh tasting. I originally had intentions of marinating the chicken, but when I didn't get around to it, I went with a simple dry rub that I came up with just by browsing my spice drawer. The seasoned chicken paired so nicely with the delicious fresh salsa that can be put together in minutes while the chicken is on the grill.

If I'd had it I would've used fresh corn from the cob in the salsa, but thawed frozen kernels work just fine (if you're like me and had way too much produce in the basket already by the time you reached the corn.) Do your self a favor and double or triple the salsa recipe because the leftovers are delicious with multi-grain tortilla chips!

For the dry rub:
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp brown sugar
1/8 tsp kosher salt
1/8 tsp onion powder
fresh ground pepper

For the salsa:
2 medium ripe tomatoes, seeded and chopped
1/4 cup diced red onion, soaked in cold water for 10 minutes
1 small jalapeno, seeded and minced
1/4 cup chopped cilantro
1/4 cup frozen corn kernels, thawed
juice from half of a lime
1/8 tsp kosher salt
fresh ground pepper

2 boneless skinless chicken breasts, pounded thin
cooking spray
small flour or corn tortillas (I used low-carb flour ones)
crumbled queso fresco or shredded cheddar
diced avocado
chopped lettuce

Combine all of the ingredients for the rub in a small bowl. Rub a quarter of the mixture on each side of the chicken breasts. Spray the chicken lightly with cooking spray and grill over medium-direct heat for about 3-4 minutes per side, or until chicken is cooked through and no longer pink inside. Transfer to a cutting board and slice.

Meanwhile, combine all salsa ingredients. This can also be made ahead of time and refrigerated until ready to use.

Assemble tacos by topping tortillas with sliced chicken, tomato-corn salsa, cheese, lettuce and avocado.

Southwestern Quinoa & Kidney Bean Soup

Homemade soup is a go-to for me when I feel the need to eat something healthy. I just love how you can make something good for you and yet delicious by cleaning out your produce drawer and pantry. This vibrantly colored and tasty soup was exactly what I needed after a few days of not-quite so-healthy dinners spent with family.

While this soup contains many ingredients I often put in my soups, there were a few things that set this one apart. I don't believe I have ever used quinoa in a soup before and I was really pleased with the outcome. Kidney beans took the place of the typical black beans I tend to use with Southwestern/Mexican flavors. It just happened to be what I had on hand, but I found I loved them in this. Since the little guy is very sensitive to spicy food, I made this mild in heat- if I was making this for just me, I would've added in a jalapeno- but it was still full of flavor.

This might've just been a feel-better-about-what-I'm-eating type of meal, but it is definitely worth making again. Not only was it quick to make, it also yields a nice amount and the leftovers are just as delicious.

If going without meat isn't your thing, you could easily add cooked chicken along with or in place of the beans, but it's quite substantial as is.

1/2 cup uncooked quinoa, well rinsed
1 cup water
1 tbsp olive oil
2 carrots, sliced
1/2 large red onion, chopped
1/2 green bell pepper, diced
1 red bell pepper, diced
kosher salt and fresh ground pepper
2 garlic cloves, minced
1 (32 oz.) carton vegetable broth
1 (14.5 oz.) can petite diced tomatoes, with mild green chiles
1 (15.5 oz.) can light red kidney beans, drained and rinsed
1 cup frozen corn
1 tsp corriander
1 tsp cumin
1 bay leaf
1/4 cup chopped cilantro
diced avocado and shredded sharp cheddar, for serving

Bring quinoa and water to boil in a small saucepan. Cover, reduce heat, and simmer for about 12 minutes . Set aside.

Meanwhile, in a stock pot or dutch oven, heat oil over medium heat. Add carrots, onion and peppers. Season with salt and pepper and saute until vegetables are becoming soft, about 10 minutes. Add garlic and cook for an additional minute.

Add broth, tomatoes with their juices, beans, corn, corriander, cumin and bay leaf. Reduce heat, cover and simmer for 10 minutes, or until carrots are tender. Remove baf leaf. Stir in cooked quinoa and chopped cilantro. Taste and adjust seasonings (especially salt) if needed.

Garnish indvidual bowls with avocado and cheese.

Trio of Bean Dips: Black Bean and Corn Salsa, Classic Hummus and Roasted Garlic Balsamic White Bean Dip

For my mother-in-law's 60th birthday party, everyone was asked to bring something. I seriously waited till the morning off to decided what to make. I figured there would be lots of pasta salad type dishes and hot casseroles, so I wanted to go more the appetizer type route.

I'm pretty much a bean fanatic these days. A trio of dips made with 3 different kinds of beans, sounded fun, not to mention easy. No cooking was required, as all three dips let the food processor do the work. My toddler was having a very high maintenance day, so I was grateful for this.

For the Hummus, I used the recipe I always use, from Good Things Catered. I follow her instructions exactly, so I'm not going to re-post it, just direct you there. Katie knows what she's doing when it comes to authentic hummus and does a great job explaining how to make it.

I found the Roasted Garlic Balsamic White Bean Dip, on The Way the Cookie Crumbles. I used Great Northern Beans, but any white (cannellini, navy, etc.) will do. I did have to leave out the sundried tomatoes and their oil in this, as I didn't have them when I was putting it together (but I later still drizzled some of the of the oil on top, prior to serving.) Even the tomatoes, it was bursting with flavor, due to the balsamic vinegar and roasted garlic. Again, I am just going to direct you to Bridget's blog.

These two dips, we served them with baby cut carrots and red pepper strips, as well as a basket of 2 different types of pita chips. Other cut veggies, naan, pita wedges or crackers would also be good.

For the Black Bean and Corn Salsa, I just made this up as I was going along. A few of my my measurements are a little approximate, so I'd suggest starting with less and adding to taste. I was worried that perhaps it was too thin, until at the party someone was asking around who made this dip. She said it was awesome and then told me to get out of the way so she could get more :) I do think in order to have it thicker, I would drain the tomatoes next time. We served this with multigrain tortilla chips and lime flavor ones.

1 can (14.5 oz.) Black Beans, drained and rinsed

juice from 1/2 of a lime

1 jalapeno, seeded if desired

1 clove garlic

1 can diced tomatoes, drain for a less thin salsa

1/2 cup hot or medium salsa, or to taste

1 tsp cumin, or to taste

1/4 tsp onion powder, or to taste

1/2-3/4 cup frozen corn kernels (I just eyeballed this)

Add beans, lime juice, jalapeno and garlic. to food processor. Process until smooth. Add tomatoes and pulse until they are are broken down and combined well.

Add salsa, cumin and onion powder, starting with a little less. Process until combined, taste and adjust if neccessary. Stir in desired amount of frozen corn (If planning on serving soon after, then thaw first.) Refrigerate a few hours until ready to serve.

White Turkey Chili

Everytime we have a holiday dinner at our home, leftover turkey meat goes into the freezer in zip lock baggies, with the intention of using them in soups and casseroles. But what usually happens is Sage will pull out a package to defrost, make a sandwich with it once, and then it will sit in the fridge until I throw it away. (And I won't even get into the year I stored a turkey carcass in the freezer to make a stock, only to toss it out in defeat somewhere around the following Thanksgiving.)

This year however, we had turkey at both Thanksgiving and Christmas Eve at our house, so I had a good bit and was determined to do better than past years. So far, I'm doing pretty well. I recently made an amazing pot pie (sorry, no blog post-it was impossible to photograph) and now this tasty soup. It's been quite cold here, and the three of us have all been sick. When I'm not feeling well and its freezing out, all I want to eat is soup. And I'm not the only one. Right after I'd found this recipe to make for dinner the other night, Sage called me and asked if I could defrost some turkey and make soup for dinner.

I kept the ingedients of this recipe the same, but I did change the quanities. I wanted more veggies in mine and less broth. This called for 32 oz. of broth, which would've been way too watery. We added a topping of sharp cheddar, a dallop of sour cream and served it with tortilla chips. It was a good soup that we enjoyed, but since the reviewers on the site I found it on gave it 5 stars, I expected to be blown away. I wasn't, but I chalked it up to just preferring a hearty tomato based chili over a white one and also liking ground turkey meat more than chopped roast turkey. I did feel the cheese, sour cream and chips really helped. The next day, though, this soup was SO much better! I'm not sure if it was a little colder and I was a little sicker, or just that the flavors melded overnight, but it was fantastic as a leftover! This soup makes about 6 good sized servings and is great for those who like a little warmth, but nothing too spicy. Add some heat to it if you prefer a kick.

adapted slightly from a Cooking Light recipe, found on myrecipes.com

1 tbsp olive oil

1 large onion, chopped

1 large red bell pepper, chopped

2 stalks of celery, diced

1/2 jalapeno, seeded and minced

1 clove galic, minced

3 cups chopped cooked turkey (I didn't measure out mine, but it was probably about 2 1/2 cups)

2 cans cannnellini beans, drained, rinsed and divided

2 1/2 cups (20 oz.) low sodium chicken broth

1 (4.5 oz. can) chopped green chiles

1 cup frozen whole-kernel corn (I only had a 1/2 cup but would've used the full cup if I'd had it.)

1 tbsp ground cumin

1 tbsp chili powder

kosher salt and fresh ground pepper, to taste

1 cup 1% low-fat milk

1/2 cup chopped cilantro

suggested accompaniments: 2% sharp cheddar, reduced fat sour cream or plain yogurt, tortilla chips

Heat oil in a large dutch oven or stock pot over medium high meat. Add onion, pepper, celery, jalapeno and garlic and saute for 5 minutes. Add the turkey, 1 1/2 cups of the beans, broth, green chiles, corn and seasonings. Bring to a boil. Cover, reduce heat, and simmer for 15 minutes.

Mash remaining beans. Add mashed beans and milk to the pot. Simmer, uncovered for for 20 minutes or until mixture is thick. Stir in chopped cilantro.

Serve with tortilla chips on the side and top with cheese and sour cream or yogurt, if desired.

Pumpkin Black Bean Bake

I didn't bother wasting my time trying to get a great picture of this one. I knew it was a lost cause. Homey, casserole types of meals like this just aren't pretty- and photograph even worse. Of course the magazine that I found it in, managed to take an attractive picture, but then they don't have a hungry family waiting, hoping to get to eat while dinner is still warm.

I found this in Better Homes and Gardens this month, and was instantly sold just by the title alone- a pumpkin and black bean casserole? Sounded great to me! Then Sage just happen to mention how growing up in New England, he never once had cornbread, until he moved down here and that he loves it. It always amuses me when I discover something I don't know about him after all these years; I was unaware of his fondness for cornbread. Since this spin on Tamale Pie had such a topping, it really just cinched it for me that this was a must-make meal.

When we sat down to eat this, I could see Sage was having issues with the combination of ingredients- olives and cilantro with pumpkin? Yet with each bite, it grew on him, and halfway through he proclaimed it very good, despite being unusual. I really liked it too, but I wish the pumpkin had been more prominent. The original recipe had ground beef, and I debated on bulking up the veggies and beans, and having a meatless meal, but decided upon ground turkey. It worked well, but perhaps making it without meat would've made the pumpkin really stand out.

The recipe didn't have spices in the meat/pumpkin mixture, which was fine because the jalapeno-olive relish gave it additional flavor, but if you're not going to use it, I think spices are needed. The only other suggestion I would make it, is omitting the pumpkin puree in cornbread topping, as it's absolutely lost. In all though, this is a tasty comforting bake we enjoyed. I'm sure its not for everyone, but if you like the ingredients and casseroles, it's worth trying!

Pumpkin Black Bean Bake, adapted from Better Homes and Gardens
1.25 lb. lean ground turkey
2 cups of 1/2-inch pieces peeled pie pumpkin or winter squash
1 medium onion, coarsely chopped
1 (15 oz.) can of black beans, rinsed and drained
1 cup frozen whole kernel corn
1 (4 oz.) can mild green chiles
1/2 cup beef broth
1/4 cup reduced fat cream cheese, softened
1 (8.5 oz.) package of corn muffin mix (I used Jiffy)
1 egg, lightly beaten
1/3 cup 1% milk
1/3 cup Pumpkin Puree (I'd omit next time)
Jalapeno-Olive Relish (optional- but highly recommended)

Preheat oven to 400. In a large skillet, cook turkey, pumpkin and onion until meat is cooked and onion is tender, breaking up turkey with spoon. Drain fat. Stir in black beans, corn and chiles. Heat through. Stir in broth and cream cheese until blended. Transfer to 3 qt. casserole dish.

In medium bowl, stir togethercorn muffin mix, egg, milk and pumpkin puree (if using) until just combined. Spoon over meat mixture.

Bake 20 minutes or until toothpick inserted into topping comes out clean. Let sit 5 minutes to help set. Serve with Jalapeno-Olive Relish (recipe follows.)

Jalapeno-Olive Relish
2 tbsp coarsely chopped green olives (originally called for 1/4 cup halved, but I wanted them in smaller pieces)
2 tbsp pickled jalapeno peppers (I subbed this from 1 to 2 fresh, for a more mild taste)
6 grape tomatoes, quarted
2 tbsp snipped fresh cilantro

In a small bowl, combine all ingredients.

Black Bean and Corn Salad

My cousin was having a Fiesta last night. I love Mexican food, Margaritas and Coronas so I was pretty excited. Sage was making his awesome guacamole, but I wanted to bring something too.

I rummaged around in the fridge and the pantry, and just started putting stuff together and came up with this light and flavorful salad. This could also be served as more of a salsa than a side dish. I saw several party goers putting it in their tacos, but I'm sure it would be delicious eaten with tortilla chips, too.

I didn't measure out my seasonings, because I think its best to determine by taste, especially because salsa can vary in flavor and heat so much. Another nice addition would be red onion, but pregnancy left me unable to eat raw onion. I think it would look pretty in ths already colorful dish though.

1 (14.5 oz. can) diced tomatoes with mild green chiles, drained

1 (15.5 oz. can) black beans, drained and rinsed

2/3 cup frozen corn (or more, that's all I had)

2 gloves garlic, minced

1/2 red bell pepper, finely chopped

1/2 green bell pepper, finely chopped

1/4 cup salsa

Juice of half a lime

2 tbsp chopped cilantro

1/4 tbsp sugar

sea salt and fresh ground pepper

cumin, to taste

red pepper flakes, to taste

Combine tomatoes, beans, corn, garlic, peppers, and salsa. Add lime juice, cilantro, sugar and seasonings to taste. Chill for at least several hours. Taste before serving and adjust seasonings if neccessary.

Black Bean and Corn Quesadilla

Due to a Fantasy Football Draft, it was just me and the little one for dinner last night. Since he's not much of a meat eater, and I'm just as happy with a meatless meal, that part was a given. I had some leftover tortillas so I decided on quesadillas because they are easy for Beckett to eat.

Since my goal was to make these kid-friendly, they aren't spicey as written. I add red pepper flakes to mine and served them with chiptole salsa and pickled jalapenos. The filling could easily be stretched to make three servings, but since I wasn't serving them with a side, I wanted them to be quite substantial. As a result, they were a little hard for Beckett to handle, so he just ate the filling with a fork. Oh well- he still ate all of the insides!

1 tbsp olive oil

1/4 cup chopped onion

1 cloved garlic, minced

1/2 cup frozen corn, thawed

1 can (15.5 oz.) black beans, rinsed and partially mashed

1/2 tomato, diced (about 1/2 cup)

2 tbsp lite cream cheese

1/2 tsp ground cumin

1/2 tsp chili powder

fresh ground pepper

red pepper flakes, to taste (optional)

cooking spray

2 large flour tortillas

3/4 cup shredded sharp cheddar, divided

1. Heat oil in saute pan over medium heat. Add onion and garlic. Cook until onion is becoming soft, about 3-4 minutes. Add corn, beans, tomatoes, cream cheese and spices. Stir to combine and cook for about two minutes. Set aside.

2. Heat a large skillet over medium heat. Spray with cooking spray and add one tortilla. Sprinkle half of cheese on half of tortilla. Gently top with half of bean mixture, and fold tortilla over. When bottom side is toasted (about 1 minute or two) flip and cook for another minute or two.

3. Repeat procedure with remaining ingredients. Serve with your toppings such as salsa and/or sour cream.

Healthier Chicken Pot Pie

Don't let the "healthier" part scare you, this dish is a new favorite at our house. After a making a curry recipe the other night that didn't go over too well, I wanted to make Sage a dinner he would love. I don't buy any kind of frozen or pre-made meals anymore, so its been a long time since we had pot pies. I set out to find a healthier version.

When I took this out of the oven, I didn't have high expectations because honestly, the whole wheat biscuit crust didn't look that appealing. But it was what made this pot pie phenomenal. A cross between a pie crust, a biscuit and a dumpling, it was remarkably full of flavor despite looking kind of cardboard-ish. I did alter the recipe a bit, by changing the quanities of the veggies and chicken, adding mushrooms, corn and potatoes, and reducing the sauce. I cooked mine in 2 round (2 qt.) pyrex dishes, but you could use individual casserole dishes or one large one.

Adapted from Food Network's Chicken and Biscuit Pot Pie

For the filling:

2 large chicken breasts, cut into bite size chunks

sea salt and fresh ground pepper

2 tbsp olive oil

1/2 cup carrot, chopped into small pieces

1/4 cup celery, diced

1/3 cup onion, chopped

1 cup russet potato, chopped into small pieces

6 baby bella mushrooms, sliced

1 cup green beans, trimmed and cut into bite size pieces

1 tsp minced garlic

2 tbsp all-purpose flour

3/4 cup 1% milk

3/4 low sodium broth

1/2 cup frozen peas

1/3 cup frozen corn

1 tsp dried thyme

For the biscuit crust:

1/2 cup whole-wheat flour
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil

1/2 cup lowfat buttermilk *

(*Or put a 1/2 tsp of white vinegar OR lemon juice in a measuring cup, and fill with lowfat milk to a 1/2 cup. )

To make the filling:

1. Preheat the oven to 375 degrees F. Spray casserole dish(es) with cooking spray. (I forgot this and had no problem with sticking.)
2. Season the chicken with salt and pepper. In a large skillet, heat 1 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl.
3. Add 1 more teaspoon of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots, celery and potatoes and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, mushrooms, garlic and a little more salt and pepper and cook for 3 minute more. Add the milk

4. Stir the flour into the broth until it is completely dissolved (I use a container with a tight fitting lid and shake to combine) and add to the pan. Cook, stirring, until the mixture comes to a boil, about 5 minutes. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas, corn and thyme and stir to combine. Spoon the mixture into the baking dish(es.)

To make the crust:

1. Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed.
2. Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix.

3. Drop the batter in mounds on top of the chicken mixture, spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 22 minutes.

Southwest Veggie Bean Soup

Yep, I'm the kind of person who makes hot soups in the summer. But if I waited for cold weather, I'd only get to make them like twice a year.

I had a delicious looking multi-grain baguette just waiting to be eaten and needing something saucy or soupy to be dipped into. I decided to throw together a bean soup, full of veggies. I used my slow cooker, but it could easily be prepared on the stovetop. The soup was a little spicy for Sage, but to me it wasn't at all. I intentionally didn't add a lot of spices to it, so I guess it was the jalapeno- next time I'll leave it out. He still liked it, but I liked it a lot more. The cilantro spinkled on before serving added so much to this dish, so I definitely wouldn't skip it!

1 can of reduced sodium garbanzo beans, drained and rinsed

1 can of organic black beans, drained and rinsed

1 cup diced tomatoes with mild green chilis

1 celery rib, chopped (about 1/4 cup)

1/2 cup chopped carrots

1/2 cup chopped onions

1/2 large red bell peppper (about 3/4 cup)

1/2 cup frozen corn

1 cup chicken or vegetable broth

2 tbsp tomato paste

1 tbsp minced garlic

1/2 tbsp cumin

1/2 tbsp chili powder

salt and pepper, to taste

1/4 of a fresh japaleno, minced (optional)

lite sour cream or plain yogurt

minced cilantro

1. Place 1/2 cup of garbanzos in food processor or blender with two tbsp. water. Puree into smooth. (I used my mini processor. This step can be skipped for a thinner soup.)

2. In the slow cooker, add both pureed and unpureed garbanzos, and the rest of soup ingredients. Stir and cook on high for 3 1/2 to 4 hours, or until carrots are tender.

3. Ladel soup into serving bowls, and top with a dallop of sour cream or yogurt and sprinkle with cilantro.

Sage's Turkey Burgers and Parmesan-Basil Grilled Corn on the Cob

Finally, I get to blog about something Sage makes! Unfortunately, I took the worst pictures ever. They didn't do this wonderful meal justice.

We had some of our best friends, Michael and Sumer, over for a cookout. Since its corn season, we took advantage and Sage made one his summertime standbys- grilled corn with a parmesan and basil butter. It is always a hit! He also made his delicious turkey burgers, topped with mushrooms and swiss, which keeps the lean meat from tasting bland and dry. We also had the greek pasta salad posted below.

Sage's Turkey Burgers (makes 4 large burgers)

1 lb. ground turkey breast

1/2 cup Italian breadcrumbs

1 egg

1/3 cup chopped onion

1 tbsp minced garlic

1/2 of an 8 oz. package of sliced mushrooms

olive oil

4 slices of swiss cheese

4 French Hamburger rolls or multigrain rolls

desired condiments and toppings (lite mayo, spicy mustard, sliced tomato, etc.)

1. In a large bowl, combine turkey with onion, breadcrumbs, egg, and garlic. Mix well using hands. Form into 4 patties.

2. Grill over medium direct heat for about 15 miutes, flipping once.

3. Meanwhile, saute mushrooms over meduim heat with small amount of oil.

4. When burgers are cooked through, but still juicy, top each burger with 1/4 of the mushroms and 1 slice of swiss. Cook for about 1 minutes or until cheese is melted. At the same time, toast rolls on grill for 1 minute.

5. Place burgers on rolls and add desired condiments and toppings.

Parmesan-Basil Grilled Corn on the Cob (adapted from Weber's Real Grilling)

1/4 cup butter, softened

1/4 cup grated Parmesan

2 tbsp. finely chopped fresh basil

1/2 tsp Kosher salt

1/4 tsp fresh ground pepper

1 tsp. minced garlic

4 ears corn, husks and silks removed

1. To make butter: In a small bowl, mash butter with fork. Add seasonings and stir to mix.

2. Brush about a tbsp of butter over each ear of corn. Grill over medium direct heat until brown in spots and tender, about 10-15 minutes, turning occassionally. Serve with remaining butter, if desired.

Sweet Pepper and Corn Chowder

Sometimes I follow recipes fairly closely, other times I like to look them up just for confirmation that the ingredients I have in mind actually work together. Often I will combine several recipes. I was wanting to make a soup, and since I haven't made a lot of creamy soups, I started browsing cookbooks. This soup is a combination of Corn Chowder and Sweet Yellow Pepper Soup, both from the Better Homes and Gardens Cookbook.

I did like it but I am a spicy/savory person, it was rather sweet. I served it with avacado and tomato sandwiches on a hearty 12 grain, and Sage surprised me by telling me it was a wonderful vegetarian meal. He loves his veggies but best when along side of some kind of meat, so that's a huge compliment from him.

3 servings

3 ears of fresh corn, husks and silks removed

oil

1/2 of a yellow bell pepper, chopped

1/2 of a orange bell pepper, chopped

1 celery rib, finely chopped

1 small onion, chopped

1 med. potato, peeled and diced

1 1/2 cups broth (I used chicken, but use vegetable for a true vegetarian soup)

1 cup 1% milk

2 tbsp flour

1/2 cup cheddar jack, shredded

sea salt, to taste

fresh ground pepper, to taste

1/4 tsp dried oregeno

1. Holding corn over a bowl, slice kernels off a cob, using a sharp knife. Will be about 1 1/4 cups worth. Set aside.

2. In a large saucepan, heat about a tbsp of oil. Cook celery, onion and peppers until onion is soft, but not brown.

3. Stir in potatoes and broth. Bring to a boil, reduce heat. Simmer 10 minutes. Add corn and continue cooking until potatoes are soft. (about 20 minutes.)

4. Remove 1/2 of vegetables and puree untill smooth. (I used a handheld immersion blender.)

Return to saucepan.

5. In a shaker container with tight fitting lid, combine milk and flour. Add to soup. Cook two minutes. Stir in cheese and add seasonings.