Almost Authentic French Cassoulet In 1 Hour

Every once in a while I like to glance at some of the pictures from my travels.  I admit, I sometimes get "sucked into" computer land and after an hour of reliving precious moments in faraway countries like Italy, Mexico or France, I'm no further in my quest to get my blog up to date with some tasty recipes for you.   Recently, I was inspired during this process when I came across the best French cassoulet picture taken in a little hamlet called Mirepoix in France.  Ah, Chez Papes, if only I could make a cassoulet that didn't take days to authenticate!

This is what I came up with, proud of it and I'm sticking to it!  Hope you try it!  It's a "one pot wonder".

French Cassoulet in 1 Hour

Preheat oven to 350 degrees.

2 Tbsp olive oil

3 Italian sausages (oops, or French)

4 bella mushrooms, sliced

1/2 yellow onion, chopped

1 (15.5 oz ) can of cannellini beans, drained and rinsed

1tsp dried thyme

1 tsp Herb de Provence
i 1/2 cup roasted tomatoes, chopped

3 cloves of garlic, sliced

1/4 cup red wine

1/4 cup broth (I used chicken)

1/3 cup bread crumbs, seasoned can be used

In an oven proof 3 Qt pan add oil and remove sausages from their casings.  Lightly brown while cutting sausage into pieces using a wooden spoon.  Add mushrooms and onions and cook for just a few minutes.    Add the beans, spices, tomatoes, garlic and red wine.  Stir to mix well.  Put into the oven a cook uncovered for about 45 minutes.  If it starts to look dry, add the broth at this time.  Sprinkle on the breadcrumbs and continue to cook for an additional 10-15 minutes.  It should look "rustic" looking.

the original French cassoulet

Black Bean and Corn Enchiladas

Have you ever gone out for a meal and later lived to regret it.  As I laid in bed the other night, tossing and turning, I knew I had crossed the line.  I love Mexican food, but sometimes it doesn't love me back!  Too much salt and fat for this girl.  Whenever the urge for Mexican food arises I try to make better choices.  This was one of those better home made choices.

Meatless meals are not only healthier (for me) this one was a snap to prepare.

Black Bean and Corn Enchiladas

6-7 soft taco size tortillas.  I used multi grain but I usually prefer flour or white corn tortillas

1 can of low sodium black beans, rinsed well

1/2 cup frozen corn kernels

1/3 cup chopped onions (I used red onions)

1 small can of black olives

1 small can green chili enchilada sauce

about 1 Tbsp chopped cilantro (optional)

3/4 - 1 cup grated jack cheese (I used reduced fat)

Preheat oven to 375 degrees.  In a pan add the beans, corn, onions, olives and 2 Tbsp of the green chili sauce.  Mix well and heat on medium for a few minutes.  Add the cilantro, if using.  

In a glass pan (11 x 7 size) pour about 1/2 cup of the green chili sauce.  Lay out one tortilla and put a bit of filling in the middle, fold over each side and place into the glass pan, seam side down.  Repeat, until you can't fit any more (about 6-7)  Pour the remaining (or just enough to barely cover tortillas) sauce over the top.  If there is any filling left over you can sprinkle that on top also.  If there's cheese left, use that on top, too.  Cover with foil and cook in the oven for about 20-25 minutes.  Uncover and continue to bake for another 5-10 minutes.

Garnish with guacamole, shredded cabbage or sour cream.  Do what you like!

Nothing Fancy Roman Green Beans

I'm not sure whether I have a severe case of writer's block or melted brain cells from the sweltering heat (above 100 for days).   My culinary skills have not been used lately because of the heat.  Who wants to turn on that oven or stand in front of the barbecue in 100 degree+++ weather?  Not me!   Salads, sandwiches and side dishes are what's "cooking" in my kitchen.  Here's a sampling of those repeat meals just to let you know I haven't left the country during the last week!

Salad, salad, salad

One of my favorites....salmon arugula pizza!

One of those side dishes was a quickly prepared stove top "fancy" green beans.  Why did I name it Roman green beans?  Why not....I Love Rome and it seemed like something you'd find on the menu!  Dare me to go find out!

Fancy Green Beans

Ingredients:

1 package (about 2-3 cups) fresh green beans.  If using the long green beans, cut into 4 inch pieces.

2 Tbsp olive oil

1 cloves garlic, chopped

1/2 of a shallot, thinly sliced

5 mushrooms, sliced

1 Tbsp butter (optional)

2-3 Tbsp chopped prosciutto

handful of chopped fresh parsley

1 Tbsp chopped basil

sprinkle of Parmesan cheese, grated

In a pan of boiling water cook the beans until done.  This takes only a few minutes, you'll want them still crisp.

Meanwhile, in a skillet, heat the oil on medium heat.  Add the shallots, garlic and mushrooms and cook while stirring.  Lower the heat.  Drain the beans and add them to the skillet stirring to coat beans.  Add the butter, prosciutto,  parsley and basil...stir again.  Remove to a serving plate and sprinkle with cheese.

Farro - Mediterranean Style

What a pleasant surprise it is when you find a food that is good for you and you like it!  It's almost too easy to go vegetarian when farro is on your side.  Farro is similar in texture to barley, but nutty in taste.  It's a grain that can be used in risotto instead of rice or in "rice pudding"  That I'll have to try! Supposedly, it originates in the mountainous regions of Tuscany and Abruzzo in Italy which are relatively poor areas (or used to be).  Regular farro consumption is said to have contributed to these people's longevity.  Nothing wrong with that!

Farro - Mediterranean Style

  4 "rounds" of pancetta, diced  (omit if vegetarian version is wanted)

1 cup or an 8.8 oz bag of farro (before cooking)

1 can (15 oz size) of garbanzo beans, drained and rinsed well

1 tsp garlic powder

1 Tbsp lemon zest

1/2 lemon juiced

handful of fresh basil, chopped

1 2.25 oz can of sliced olives, drained and rinsed

1 14 oz can of artichoke hearts, rinsed, drained and roughly chopped

olive oil

In a large skillet brown the pancetta.  Add the garbanzo beans and slightly toast them for a few minutes.  Meanwhile or beforehand cook the farro according to directions, usually 10-12 minutes.  Drain any liquid out when done.  Add the farro, garlic powder, lemon zest and juice, basil, olives and artichoke hearts to the skillet.  To finish it off you can drizzle some olive oil in and mix well.

At this point you can serve or refrigerate for later or even the next day.  The flavor is even better the next day!  Mangia...  

Tex Mex Pot O' Beans

It's official.  My new crock pot is the catalyst for this lazy girl dinner.  It was one of those days when I was feeling very uninspired by the food selections around me.  I wandered into the pantry and started grabbing cans of beans.  Kidney, garbanzo, black beans...what else?  This is how I cook.  Sometimes it comes out fantastic, and other times completely forgettable and not worthy of this blog.  Yes, it happens!

This one was worth it and so easy and filling for a family of 6.  Lots of leftovers for us, but it was even better the next day.  Get out your crock pot and start grabbing.


Tex Mex Pot O' Beans

1 package (1.5 lb.) chicken wings

1 can black beans (15 oz.)

1 can garbanzo beans (15 oz.)

1 can kidney beans (8.75 oz.)

1 can whole kernel corn (15 oz.)

1/2 onions, chopped

1 Tbsp barbecue sauce

1/4 cup thick hot salsa

2 cups chopped kale

2 cups chicken broth

1 cup water

Dump the wings (rinse first) into the crock pot.  Drain and rinse all the beans and corn and throw on top of chicken.  Follow with the onions, barbecue sauce, salsa, kale, broth and water.  Stir to mix, cover and cook on high for at least 4 hours.  Then turn down to low for the remaining time.  I started cooking on high around 12 noon, until about 4:00 pm.  Turned it down to low and it simmered for another hour or so.  By then the meat from the wings was falling off.  Good stuff!

Spicy Home Made Black Bean Burgers

Yet, another "first" for me.  Making your own veggie burgers are simple, but, why haven't I made these sooner?  Mostly, because it's easier to pluck them from the store's freezer.  They are a great alternative to regular meat burgers packed with healthy ingredients.   If you have a food processor that's sitting in the deep dark shadows of your pantry, I challenge you to drag it out and whip these up.

Spicy Black Bean Burgers

1/4 yellow onion, chopped

1-2 cloves garlic, chopped

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

1 cup chopped mushrooms

1/2 cup quick cooking oatmeal

1/4 cup + 1 Tbsp egg beaters

1 tsp parsley

1/2 tsp red pepper flakes

1/8 tsp chili powder

1/4 cup panko or seasoned breadcrumbs

Place ALL the ingredients into the food processor and begin to pulse, scraping sides when needed.  You still want a bit of texture so don't pulse into a puree.  

Form into patties and place each on waxed paper.  Put in the freezer for about 30 minutes, then remove and cook.  Spray a skillet with pan spray and grill on each side for about 5-6 minutes.  Make a better burger out of these.

Recommendation:  Since this was my first time creating these, I have some hints for next time.  I like more crunch so will be adding sunflower seeds, more spice and reserve about 2 Tbsp of the black beans to give them a chunkier texture.  Just a thought!

Simple Black Bean Enchiladas

Before I continue with my getaway to the Riviera Maya I wanted to insert this simple enchilada recipe.  My love for Mexican food goes way back into my childhood days.  There was never a shortage of great Mexican food restaurants in Southern California where I grew up.  Most were inexpensive and casual, always a great place to take the kids, I guess, because my parents would load us into the station wagon and off we'd go for a "special' night out.  I might add that this special event usually only occurred once every month or when there was a blue moon!  Times are quite different now.  It's not uncommon for people to have breakfast, lunch and/or dinner out several times a week.  Who can afford that?  Okay, I'll step off of the "soapbox"!

Why not try to make Mexican at home?  It's pretty easy.  There's no right or wrong when it comes to tacos, quesadillas or enchiladas.  You can create your own fillings.  

For the filling:

1-2  boneless chicken thighs, cooked first and cubed

1 15 oz can of low sodium black beans (whole, not refried), drained and rinsed

2 Tbsp chopped onion

2 Tbsp salsa verde (use some from a small can)

1 small can sliced black olives, liquid drained

1 small handful of chopped fresh cilantro


Mix all of the above ingredients in a saucepan  and cook on medium heat for about 10 minutes.  This part can be done a day ahead.  Put in a covered bowl in the refrigerator.

To assemble:

1/2 can (28 oz) of mild-medium green enchilada sauce

6 white corn tortillas, about 6-8 inches in diameter.

3-4 oz of grated jack cheese

Using either a 7x11 or 9x12 pan,  spray the bottom with pan spray first, then spoon a little of the green enchilada sauce on the bottom, barely covering it.  Place about a 3/4 - 1 inch wide strip of bean mixture down the center of one tortilla.  Sprinkle a light layer of cheese on top and roll up, flapping one side over the other towards the middle.  Grasping firmly, turn over and place in the pan.  Repeat with remaining tortillas until you have no more room in the pan.  They should fit snugly.  If you have additional bean mixture, sprinkle it over the top and sides.  Pour more green enchilada sauce over each enchilada and top with additional cheese.  Cover and heat in the oven for 30 minutes on 350 degrees.

Serve with rice, guacamole and/or a dollop of sour cream.

NOTE:  I used both pan sizes and soft taco size tortillas versus regular sized tortillas.  Both came out good.  For company, I recommend the larger size...you can add a bit more chicken or cheese for these.

smaller soft taco size

Pinto Bean Hummus

During the last couple of weeks I've made a commitment to eat other sources of protein instead of meat.  That means...beans, beans and more beans!  Fortunately I have an arsenal of recipes that I've drawn from over the years and a few I've made up along the way.

I made a large batch of pinto beans one day, ate some plain, sprinkled  a few on salads, yet found myself  still yearning for more spice and zing.  After a bit of experimentation I slathered this pinto bean hummus onto a toasted bagel thin, topped it with a layer of spinach arugula combo and melted reduced fat mozzarella.  I know it sounds a bit strange, but don't knock it unless you've tried it.

Pinto beans are a complete source of protein and loaded with fiber.  Their origin dates back to the ancient Andes people.  The way I look at this is that if the beans have been around that long, my body knows how to digest them, right?  Re-fried pinto beans defeat the purpose and don't qualify as "healthy".

Ingredients:

1 1/2 cups pinto beans, precooked or canned

1 tsp sriracha hot sauce

2 Tbsp non-fat plain yogurt

1 Tbsp chopped fresh cilantro

dash of garlic powder

2 Tbsp chopped onions

salt, if needed

Mix all the ingredients in a food processor pulsing until well blended.  Use on sandwiches or as a dip for chips or veggies.

French Cassoulet Style Soup

One of the many "bucket list" areas to travel for me is the country of France.  Yes, I would like to lounge by the sea while gazing at the distant  fields of sunflowers and vineyards.  Or stroll along the Seine river in Paris only to sit at a bistro sipping thick hot chocolate or a crusty warm baguette smeared with chocolate!  Then there is the Burgundy region and the Dijon area where, I'm told, gastronomic excellence resides.  It all sounds great to me, a person of French heritage.

A trip back to the "homeland" would surely have to include the western shore and the seaside city of La Rochelle, where my ancestors left for the freedoms of North America.   South of this area is the Languedoc area with the similarities of Provence, but more quaint.  The cuisine has hearty peasant foods like the thick cassoulet style soup I made the other evening.  I guess you could say I'm practicing all these French inspired dishes, albeit this soup has Roman influences.  

The white (Northern) beans I used were of the dry variety.  I used the quick pretreated method:  Put one cup of beans into a pot (after inspecting for debris, etc)  Pour 3 cups of water and bring to a boil cooking for about 2 minutes.  Remove from the heat and cover and let them sit for at least 3 hours.  Or you can soak them overnight without boiling.  Or you can always used well drained  and rinsed canned variety.

The sausage I used was Italian chicken links which I precooked beforehand.  The acorn squash I microwaved in a glass dish with a small amount of water until done. (about 5-6 minutes)  Then I assembled it all to cook.

Ingredients:

1 cup dried white beans (pretreated, yielded about 1 1/2 cups cooked)

1 acorn squash cooked and cut into cubes

1 Tbsp olive oil

1/2 onion, chopped

2 cloves garlic, minced

3 Italian sausages, precooked

1/2 tsp dried sage

1 handful fresh parsley, chopped

2 cups, loosely packed spinach, chopped

3 cups chicken broth

1 cup water

Start with the oil and saute the onion in a large soup pot. Add the squash and garlic, stirring as you go.  Add the rest of the ingredients, bring to a boil and reduce to simmer, covered for at least 2 hours.  Mixture will be thick, you can add more water or broth if the liquid evaporates too much.  Serve with a salad or crusty French bread!  Also, great leftover.

Spicy Chicken Posole Soup

This soup "happened" out of sheer laziness on my part.   It's because I didn't feel like going to the store for a few items.   I'd rather stand in my pantry and make do with what's on hand.  These have proven to be some of my best meals, and surprises!

I admit I do have a well stocked pantry, sometimes lacking certain items, but never key ingredients.  I always have items I can quickly turn into soup.  This week, and every week since August (diet plan months) I've stocked up on precooked chicken breast and it came in handy for my soup.  You can throw this spicy soup together in a matter of minutes, but it's even better the next day.

Ingredients:

2 Tbsp. oil

1/2 yellow onion, chopped or sliced

2 garlic cloves, finely chopped

15 oz. can of black beans (rinse well)  You can also mash about 1/3 of the beans before adding.

1 chipotle chili in adobe sauce, minced

2 tomatoes, canned or fresh  peeled and chopped

4 cups of chicken broth

1 chicken breast, precooked and shredded

1 15 oz. can of hominy (rinsed well)

large handful of chopped cilantro

dash of sea salt

tortilla chips for garnish (optional)

queso fresco cheese crumbled for garnish (optional)

In a large stockpot saute the onion in oil until soft, add garlic, and throw in the rest of the ingredients except garnishes.  Bring to a boil, cover and reduce heat.  Simmer for about 1/2 hour or less.  You can easily cool and refrigerate for the next day or make it in the morning to serve for diner.  It's better "leftover", I think.  You be the judge and let me know !  Love to hear from you...Ole!

Italian Chicken Sausage Soup

I never thought I would look forward to a meal like this but it's been a long time coming.  This week I'm slowly adding foods back into my diet.  Beans are one of them and so is chicken (healthy) sausage.   I 've made a version of this in the past but one of the ingredients is white wine.  I know most of it "cooks off" but I didn't want to chance it.  FACT: Wine is proven to make me gain weight. 

The recipe I created contains ALL foods I can eat at this point.  And still lose weight or at least inches.  It tasted amazing, especially when it's 40 degrees outside!

Ingredients:

about 5 chicken Italian sausages, cut into bite size pieces

1/2 yellow onion, chopped

3 cloves garlic, chopped

1 Tbsp olive oil

4-5 Roma tomatoes cut up

2 cans cannellini  (white) beans, rinsed well

1 large handful or about 1-2 cups arugula (or you can use spinach or chard)

4 cups chicken broth

1 cup water

1 handful chopped fresh basil

In a large soup pot brown the sausage in the oil.  Add onions and garlic and cook for 2 minutes on medium heat.  Then, add the rest of the ingredients, bring to a boil, cover and turn down the heat to simmer for about 45 minutes to an hour.  Serve with grated cheese or plain.   Healthy, filling and extremely easy! ...serves 4 adequate servings.

It's Winter - Soups on!

Last week Fall began with Mr. Winter right on its heels!  Today, a major Winter storm hit but by the weekend it will be back into the mid 70's.  That's how our Northern Nevada fall is....very fickle! 

 We tested the gas stove and the forced air heater this morning, dug out my long pants, and mittens.  All that's missing is the soup on the stove!

I ate alot of soup when I was growing up.  It was the during the Campbell's soup craze, when just about everyone had a few cans in the cupboard.  My favorite was pepperpot. with the tomato base, veggies and I think some mystery meat that may have been menudo.  My least favorite was cream of mushroom, but I grew out of that phase, especially when I used it on my family to cover up dry pork chops!  Then  cream of asparagus rolled off the assembly line and I tried that to make those same pork chops more upscale.  it worked...yuk! 

I don't use very many canned soups these days because I now know that soups are super easy to make from scratch.  (and you can control the salt)

 Last week. tomato basil soup was on the menu, however, it was a "diet" rendition.  To me it tasted like heaven.  Everything tastes like heaven these days when the alternative is egg whites and more chicken!!    I have soup recipes in the archive that are wonderful and not  hard to make, like my chili verde, black bean and Italian bean zuppa.  Just click the above links for the recipe.

Spicy Black Bean Soup



Chili Verde and I think I need new soup bowls!


  Try your hand at making soup, you won't be sorry, and your family will thank you.  Bundle up and enjoy the chilly day!

May Pasta of the Month - Spring Green Bean Penne

I'm taking a bit of a "Spring Break" from the chocolate recipes.  I hope you don't mind..    Woman don't live by chocolate alone,......or do they?  Today will be a monthly pasta post!  

Over the weekend we started the major yard cleanup.  We have over an acre and thankfully not all of it is landscaped.  Living in the high desert region near the Sierra mountain range we have plenty of sage brush, bitter brush, and before this weekend, more than enough weeds!  Why don't my flowers grow as fast as these weeds?

Yellow yarrow with purple salvia



A field of daisies transplanted from over 20 years ago!



I also divided  and replanted some yarrow,  Shasta daisies,  planted spinach,  lettuce and more potatoes. 

All this farmer work made me hungry for a simple Spring pasta with fresh green beans.   The simpler, the better because I was fading fast!

Ingredients:

1/2 lb. penne

1/4 c olive oil

1 1/2 - 2 cups french cut green beans (3 inches in length)

2 cloves garlic, minced

2 ladles of pasta water

2 basil leaves, chopped

Parmesan cheese for garnish (optional)

red pepper flakes for garnish and heat  (optional)

In a large pot, boil some salted water for the pasta.  Add pasta and cook for about 11 minutes, reserving at least 2 ladles of the water.  Drain the pasta.

Meanwhile, in a large skillet place olive oil on medium high heat, add the green beans and toss to coat evenly.  Add the garlic, stir and continue to cook on a simmering heat. (reduced)  Add the drained pasta and basil and mix thoroughly on low heat, then add the pasta water and stir again.  Garnish with cheese and you have a ridiculously simple and quick meal!  Enjoy!

Meatless Chili for Those Chilly Nights

This recipe is dedicated to all those vegetarians out there!  As I was perusing the health food section of the store last week I noticed a package of fake, vegetarian meat product. The weather has been extremely chilly lately, so my mind conjured up a meatless chili recipe.  While I'm not too fond of chili, although a good chili dog would be an occasional treat years ago, I thought to myself, hmmm, I wonder if I could pull this off. 

At home I hurriedly removed the meat product from the package to eradicate the evidence.  I have to admit it had a weird consistency when I placed it in the pan. 

"meat" and garlic

  I immediately threw in some garlic and the rest of the ingredients.  It slowly started to have the appearance of the real deal!

Real deal meatless meal!

My hubby arrived home and slowly made the trek down our long hallway to the kitchen followed closely by his friend for life, Baci, our, his cat.  I figured that either Baci secretly tattled on me or the guilty look on my face (Catholic quilt) gave it away.  He knew right away that it was meatless chili and I was attempting to trick him!   How does he do that?

I served the chili and waited for the initial bite and the verdict.  He actually liked it!  How do I know?  He had seconds!  This is now a healthy option to add to my repertoire of meatless meals.

Ingredients:

2 T oil
2 cloves garlic, minced
1/2 c onion, chopped
12 oz package "meat"
1/2 tsp cumin
1 bay leaf
1 chopped chipotle chili (from can)

Place the above ingredients into a large pot.  Cook through until the onion is soft or 5 minutes.  Add the following:

15.5 oz can of cannellini beans, drained and rinsed
8.75 oz can of kidney beans, drained and rinsed
1 c frozen corn
1/2 c tomato sauce
1/2 c water

Bring to a boil, cover, lower heat and simmer for about 30 minutes.  Serve with green onions and grated cheese on top.  This was very good and healthy, too!

Leek, Lentil and Love Soup

There's nothing more comforting than soup on a chilly Winter day.  Except for ice cream any day of the year!

This Valentine's day week I wanted to showcase a few recipes for soup.  This leek, lentil soup screams French.  I got the idea from a book called "French Women don't get fat".  Hmm, maybe I don't have enough French blood in me for that to apply!  But, the title caught my eye and it does have some interesting gimmicks (or truths) about warding off those pounds.

One is to incorporate leeks into your diet.  Evidently, leeks are a mild diuretic, quite low in calories and very nutrient rich.  That's good enough for me!  I'm convinced.  I wasn't quite ready for an all leek soup (just yet), so I added them to a simple lentil based soup.  The result was fantastic and incredibly easy.

So, where is the love?  As I was preparing this soup my son popped in to visit which is always a pleasant surprise.  And the love of my life came home from work a few minutes later.  We could all sit down once again for a family dinner, something we regularly made a point to do as my son was growing up.  It doesn't really matter what you serve as you break bread together.  The important  thing is to nourish your body and nurture your soul.   Warm soup and a wonderful family to share it with is a great combination!

Ingredients:
3 4-5 inch pieces of leeks (the white part, cleaned and chopped)
1 T olive oil
2 c reduced sodium/organic chicken broth
1 c water
1 c lentils
1 tsp herbs de Provence
2 T tomato sauce or chopped tomatoes (optional)

Saute the leeks in oil until soft, add the remaining ingredients, bring to a boil and reduce the heat to simmer for about 40 minutes.  I added toasted rounds of french bread on the bottom of each  bowl and ladled  the soup over them.  This adds a more rustic twist to the soup.  Garnish with cheese and additional bread.  Lovely!  Serves 4

Veggie Stuffed Poblano

What do you do with leftover rice?  Inevitably I always have leftover rice, that's because I make more on purpose!  There's so much you can do with it.

One of my favorites when I go to a Mexican restaurant  is chili rellenos.  I've tasted great ones and really terrible ones out there.  I've actually taken restaurants off my list after the first visit because of their rellenos.  So, I almost always order those first to see if it's worth going back.   Yes, I'm a Mexican food snob, too!  How did I get this way?!  You can also tell by the chips and salsa whether the main entree will stand up to my evil discretion.

Anyway, the other night I wanted Mexican food in the worst way.  Just one of those cravings that must be satisfied!  I just happened to have some poblano chillies in the refrigerator.  Doesn't everyone have those on hand?   They're such a staple, just kidding!  I also had rice from my Thai  dinner "out on the town"  the previous night.

I was considering making "real" chili rellenos with the fried batter and all but decided to go towards the healthier path.  Less mess and easier in the long run.  And really good!

Ingredients:
3 poblano chilies
1/2 c cooked rice
1/2 c diced tomatoes
1/2 c black beans, canned and rinsed
1 T chopped onion (optional)
1 T fresh chopped cilantro (optional)
slices of jack or pepper jack cheese

Preheat oven to 350 degrees.   Precook by parboiling  the chilies in water.  Remove and slit each down one side.  Prepare or clean the inside by removing some or all the seeds depending on how hot you want them.   You never know how spicy a chili will be.  Arrange the poblanos in a baking dish.   In a small saucepan add rice, beans, tomatoes, onion  and cilantro.   Mix and warm through only.  Place a slice or two  of the jack cheese in each poblano, then  spoon some rice mixture in, add another slice of cheese and layer the rest of rice mixture.  Put one more slice of cheese on top.  Cover with foil and bake for 30 minutes.  Uncover and broil only until cheese is slightly brown and bubbly.  (2-3 minutes)   Muy Bueno, delicioso!

Spicy Italian Sausage, Bean and Spinach Soup

The title says it all! If you're looking for the easiest homemade soup for those cold nights this is the best! Yesterday, as the snow was flying I thought it was best to make a nice pot of soup. This week the temperatures are forecasted to reach a whopping 28 degrees as the high. Hopefully, this soup will warm my soul as well as my body. I was just getting used to the balmy beach weather of Costa Rica and now this!

I've been making this recipe for my family since 1998, so it has stood the test of time. And did I tell you it takes about 25 minutes from start to finish. If you are one of those culinary challenged individuals, you can make this soup too!

Ingredients:

4 hot or mild Italian sausage, cut into 1/2 inch pieces

1/2 cup yellow onion, chopped

2 19 oz cans cannellini beans, drained and rinsed

2 cups chopped fresh spinach

1 cup chicken broth, reduced sodium

1/4 c white wine

1 tsp thyme

In a large pot cook the sausage and onion for about 7 minutes , stirring often. Add the beans, spinach, broth, wine and thyme. Bring to a boil, then reduce the heat and continue to cook for 10 more minutes. Serve in bowls and sprinkle with Parmesan if you wish, along with some fresh crusty bread. I like to add a litle more heat with red pepper flakes, too Makes about 4 servings. I told you it was simple!!

Ole Fiesta Salad

Somewhere in the world there is a fiesta going on. It's sure not in this neck of the woods. Fall has settled in. Most of the colorful leaves of a few weeks ago have flown away. I love those wind storms we get only because they save me from doing any raking. The leaves are usually nicely blown into neat piles around the yard. The weather is noticeably cooler with storm clouds hovering over the mountaintops.

So why am I putting this recipe on my blog? It seems so inappropriate for the weather. Everyone is busy making Halloween costumes or making concoctions where pumpkin plays the starring role.

One reason is that it has been on my featured recipes list long enough and it's also super easy to throw together. Healthy too! You can always offset it with a few snickers bars, tonight! So if you're in a bind for time make this any time of the year.

Ingredients:

1 cup black beans

1/2 c red pepper, chopped

2 T onions, cut up

1 T chipotle hot sauce

1 T fresh lime juice

salt & pepper to taste

1 c roasted corn, or cooked frozen will do.

1/2 c chopped cherry tomatoes

1 handful chopped parsley

1 handful chopped cilantro

Mix all the above in a bowl, refrigerate for an hour or longer. Ole!

Healthy Pasta e Fagioli with Eggplant

I find myself gravitating back to the Italian way of life. Is it the food so simply prepared, the wine so fragrant and flavorful, or the people exhibiting a gusto for life? Yes, all of the above. I love to cook Italian food with just a few key ingredients. Sometimes simple is better. When traveling from region to region you find an assortment of flavors and styles of cooking. It's not just spaghetti and meatballs or pizza, contrary to tourist's beliefs. Most of what you eat is plentiful in that area and usually seasonal and simple. You may find eggplant dishes in Sicily but none in the Northern Lakes region. As you travel North you may be dining on cream based pastas (the Austrian influence) and in the South the pasta will be laced with olive oil. In the middle region, Toscana, you'll experience a peasant style of cooking. People in these regions made do with what they had and mostly it was beans, bread, wild hare and boar meat. And, of course, homemade pasta.

This pasta is made with Cannellini beans which are actually "white kidney" beans. They have an earthy flavor and accompanied with a meaty eggplant, it makes a perfect healthy pasta. Cannellini beans are loaded with protein and fiber, low on fat and filled with iron, potassium and vitamin B6. They are very versatile as they can be put into soups, salads and pastas.

In keeping with the "slim down" program I used brown rice pasta shells. I found a good brand!!

Ingredients:

2 T olive oil

1 c sliced onion

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

2 cloves garlic, minced

1/4 tsp red pepper flakes

12 oz or 1 1/2 c whole peeled tomatoes, crushed with juice (sorry, I used canned)

1 can cannellini beans, drained and rinsed

2 cups cubed eggplant

2 cups pasta (before cooking)

1 c pasta water

Boil about 3 quarts of water for pasta. Cook shells for approx. 15 minutes. Drain and rinse reserving the 1 cup pasta water.

Meanwhile, in a large skillet pan with olive oil cook all ingredients up to red pepper flakes on medium until onion is softened. Add tomatoes and eggplant and cook for 15 mins. Add the cannellini beans. Simmer for 5 minutes. Add pasta and pasta water. Mix and serve. Drizzle with olive oil and cheese if you wish. Makes 4 healthy servings.