Posts Tagged ‘recipe’

Slow Cooker Black Bean Soup

Monday, March 5th, 2012

When she heard I was finally conquering my slow cooker phobia, my friend Jill was quick to share her favorite black bean soup recipe. I made a few substitutions, starting with vegetable broth instead of chicken to make it Meatless Monday-friendly. Instead of the spicy serrano pepper I used a canned chipotle pepper with a bit of the adobo sauce, which gave it just a subtle flavor kick. (In fact, I may serve it with some sliced jalapeños for the adults, next time.) And as Jill noted in her instructions to me, don’t skimp on the lime juice, which really brightens the flavors of this soup.

slow cooker black bean soup

Tofu-fearing- and bean-adverse-husband wasn’t wild about it (“needs bacon,” he suggested), but both kids devoured their bowls — which counts as a definite win in my book. We were out of tortilla chips so I toasted some corn tortillas to serve on the side.

Recipe: Slow Cooker Black Bean Soup
Adapted from Cooking Light, March 2009

Ingredients:

  • 1 pound dried black beans
  • 4 cups (32 ounces) vegetable broth
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup water
  • 1 tablespoon ground cumin
  • 3 bay leaves
  • 1 chipotle pepper and 1 tablespoon adobo sauce (chipotle canned in adobo sauce)
  • juice of one lime
  • 1 teaspoon kosher salt
  • sour cream
  • fresh cilantro, chopped (optional)

Instructions:

Rinse beans, place in a large bowl and cover with cold water. Let soak overnight, then drain.

Combine beans, broth, onion, garlic, water, cumin, bay leaves, chipotle pepper and adobo sauce in slow cooker. Cover and cook on low 10 hours.

Discard bay leaves. Add lime juice and salt, then serve. Top with sour cream and chopped cilantro.

~

This post is shared with SoupaPaloozaCome join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.

Strawberry Cupcakes (and 5 links for Friday)

Friday, May 28th, 2010

I probably don’t have to tell you it’s strawberry season — in fact, we’re getting down to the final weeks here in Virginia, and there were reports of the first cherries of the season at the FreshFarm Penn Quarter market yesterday. We had friends over last weekend and I wanted to make strawberry cupcakes for the kids. (Ok, for all of us.) I found this recipe using fresh berries from famed Sprinkles Cupcakery via Martha Stewart, and it turned out wonderfully. The frosting, a semi-cream cheese twist, is my new favorite frosting — the husband, who doesn’t typically like cream cheese or buttercream frostings, even approved. And of course the kids were big fans, too.

Recipe: Strawberry Cream Cheese Frosting
(Adapted from Sprinkles’ recipe; get the cupcake recipe at MarthaStewart.com.)

Ingredients:

  • 1/2 cup butter (1 stick), room temperature
  • 4 ounces cream cheese (1/2 package), room temperature
  • 1 1/2 cups powdered sugar
  • 2 tablespoons strawberry puree
  • 1 teaspoon vanilla paste (or extract)

Instructions: Cream cream cheese and butter in mixer bowl on medium speed until fluffy. Gradually add powdered sugar, mixing on low at first, then medium until smooth. Add strawberry puree and vanilla and mix another minute. If your frosting is really soft (as tends to happen when working in a warm kitchen), chill in the refrigerator for 20 minutes or so before frosting cupcakes. Makes enough for 1 dozen cupcakes. Enjoy!

And now, a few links for your holiday weekend … have a great one!

1.  I’ve spotted a few spring panzanellas around the food blogs. Typically made with late summer’s ripe tomatoes, these versions use what’s in season today, like asparagus and arugula panzanella from In Jennie’s Kitchen and spring panzanella from Sassy Radish – perfect side dishes for Memorial Day cook-outs!

2. Speaking of cook-outs, Borderstan has a round-up of bbq-ready recipes from DC food bloggers.

3. If you’re running out of ideas for all that spring asparagus, here are Five Ways to Eat Asparagus from Food & Think at Smithsonian.com (including my crustless asparagus quiche).

4. It’s officially soft shell season here in the Chesapeake Bay region, and Coconut & Lime has a helpful tutorial for cleaning fresh crabs if you’re brave enough to cook them at home. (Buster’s Seafood at the Dupont Circle FreshFarm Market usually has them for sale this time of year.)

5. If you’re staying in town this holiday weekend, catch Chef José Andrés and his daughter Ines cooking another giant paella at the Dupont Circle FreshFarm market, 11am.

Kids Cook Monday: Strawberry Cream Tart

Monday, May 3rd, 2010

The folks behind the Meatless Monday campaign (HealthyMonday.org) have added a new weekly challenge to their menu: Kids Cook Monday. The newly-launched website contains kid-friendly recipes and videos of parents cooking with their kids. Naturally, FoodieTots is thrilled to support the cause — you can see some of our kid-tested recipes on the site already. And, in honor of the launch (and our new house!), the Foodie Tot and I made a Strawberry Cream Tart this weekend.

A tart is a fairly fool-proof pastry to make with younger kids. And if you, say, haven’t yet unpacked the food processor, a little child labor comes in handy in combining the flour and butter with a pastry blender. Since the rolling pin was also unaccounted for, I simply pressed the dough into my tart pan. Not as pretty, but it gets the job done.

As the boy notes in the video, the strawberries came from our new neighborhood’s farmers market, the Falls Church market. (He’s still a little confused on whether both Alexandria and Arlington are in Virginia.) It was the first weekend of strawberry season here in Virginia, and they were abundant at the market. And I bought the mascarpone for the tart from Blue Ridge Dairy, and the (multi-colored) eggs from Valentine’s Country Meats & Bakery.

Watch the video! (and pardon my arm in front of the boy’s face … we need to work on our camera set-up in the new kitchen.)

Foodie Tot makes Strawberry Cream Tart from Colleen Levine on Vimeo.

Recipe: Strawberry Cream Tart

Pastry

  • 1 1/2 cups unbleached flour
  • 1/2 cup organic butter, cubed
  • 1/2 cup powdered sugar
  • 2 egg yolks

Instructions: In a mixing bowl, combine flour and cold butter until small pea-sized lumps form. Add powdered sugar. In a separate bowl, whisk egg yolks with a fork. Add to flour mixture and mix until dough begins to come together (will still look quite crumbly). Press into a disk and wrap in plastic wrap; chill 1 hour before rolling out. Alternately, press crumbs into a butter tart pan. Freeze tart shell for 10 minutes. Prick with a fork and bake at 350 degrees for 20 minutes. Shell should look set but not begin to brown. Cool before filling.

Cream Filling

  • 1 cup mascarpone cheese
  • 1 tablespoon sugar
  • 1 teaspoon vanilla paste

Instructions: Stir cheese, sugar and vanilla together until well combined. Chill until ready to use.

Strawberries

  • 1 pint strawberries, hulled and halved
  • 2 tablespoons fruit jam (we used plum), melted in microwave for 10 seconds and thinned with a few drops of water

Assembling the tart: Place the cooled tart on the counter and arrange the cream, berries and jam nearby. Your child can spread the cream in the shell, arrange strawberries over the cream, and use a pastry brush to brush the jam over the berries. Chill for an hour before serving. Enjoy!

If you’d like to join the Kids Cook Monday fun, visit the website or contact Joanna Lee at jlee@mondaycampaigns.org. And please check back the first Monday of each month for the latest Foodie Tot cooks video!

Moroccan Lamb Stew {and Del Ray & Dupont Winter Markets}

Thursday, January 21st, 2010

After an extended holiday absence, we finally made it back to the Del Ray Farmers Market this past weekend. The winter market is small, with ringleaders Tom the Cheese Guy and Smith Meadows meats holding down the fort. There’s a new vendor this year, The Dressed Up Nut, selling sweet spiced nuts and gluten-free biscotti. I had a hankering for stew and picked up the convenient pre-cubed lamb meat from Smith Meadows.

I was also craving some fresh produce, so it was off to Dupont Circle’s FreshFarm Market on rainy Sunday morning. It was the off week for Next Step Produce (who alternates weeks in the winter) so I missed out on my watermelon radishes. These pretty carrots were a welcome shot of color in the dreary weather, though, and made their way into my Sunday night stew as well. (I think they were from New Morning Farm, but I’m not positive.) I also picked up some ravioli from Copper Pot (newish to the Dupont Market, I reviewed Chef Frigerio’s pasta last spring) for a farmers-market-fast-food dinner later in the week.

When it came time to cook the stew, I wanted to keep it relatively light, so I went with Moroccan seasonings as found in an Epicurious recipe. I added fingerling potatoes and those carrots, and instead of using the orange zest called for in the original recipe, I just squeezed the juice from a clementine into the pot at the end. (The husband has a thing about citrus zest.) Served over cous cous, it was a flavorful, warming winter stew. Best of all, it elicited a hearty, “I LOVE it,” from the boy, who asked for seconds of both meat and carrots. (And ate the side salad, but that’s another post.)

Recipe: Moroccan-Spiced Lamb Stew
adapted from Epicurious.com

Ingredients:

  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 1/2 pounds lamb shoulder, trimmed and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound fingerling potatoes, washed and cubed
  • 1 1/4 cup water
  • 4 carrots, peeled and sliced 1/2-inch thick
  • juice of 1 clementine or mandarin orange
  • fresh parsley, chopped

Instructions: Combine salt and spices in a bowl, then add lamb cubes and toss to coat. Heat olive in dutch over over medium high heat. Brown lamb on all sides, about 4 minutes. Remove lamb to a bowl. Lower heat to medium and add onion and garlic to pot; cook until tender and golden, about 5 minutes. Add potatoes and return lamb to pot. Add water and bring to a boil. Cover, reducing heat to medium low, and simmer for 1 hour. Add carrots and cook another 15-20 minutes, until lamb is tender. Remove from heat and stir in orange juice. Serve over cous cous and garnish with chopped parsley. Makes 6 servings.

Meatless Monday: Creamy Lima Beans

Monday, November 2nd, 2009

I can’t say I have a particular affinity for lima beans, but I’ve never feared them the way so many people (my mother included) do. Call it more a casual indifference. But when I saw the pretty little pale-green beans, pre-shelled, in a basket at Alexandria’s West End market recently, I couldn’t resist. This simple preparation brought out the beans’ natural creaminess without obscuring their mild flavor. Next time, I might use more garlic instead of onion, but otherwise it was pretty good. And, the husband didn’t hate them, so I’ll count that in the Meatless Monday win column. (The boy is adamant about eating his green veggies frozen at the moment, so he opted for frozen string beans instead.) I also made a stir-fry of squash and peppers from our CSA and served both over basmati rice, making for a pretty hearty fall supper.

Recipe: Creamy Lima Beans

Ingredients:

  • 1 pint lima beans, shelled
  • 1 small yellow onion, diced
  • 1 clove garlic, diced
  • 1 bay leaf
  • 2 tablespoons butter
  • salt and pepper

Instructions: Place lima beans, onion, garlic and bay leaf in a medium saucepan and cover with water to about an inch over the beans. Bring to a boil over high heat. Boil gently for 15-20 minutes, until beans are fork tender. Drain and rinse with cold water to stop them from cooking. Melt butter in the saucepan and return beans (remove bay leaf) to the pan, stirring to coat. Season with salt and pepper. Makes 4 servings.