Cuban Black Bean Soup: Creative Use for Black Beans #3!

Okay, I haven't taken a picture of this yet...because I forgot, AND because it's not so... "pretty."

However, it IS delicious.

Can you tell I'm trying to learn to like beans?? :)

Notes:  The only thing I changed is that I actually ADDED the 1/2 cup of sour cream to the soup, because I didn't read the directions fully.  I like it that way, actually!  (I used the Tofutti sour cream substitute).  I think the website says that adding cheddar, shredded on top, would also be great.

what you need

3

cans (15 oz. each) black beans, undrained, divided

1

can (14-1/2 oz.) chicken broth, divided

1

onion, chopped

4

cloves garlic, minced

1

Tbsp. ground cumin

2

Tbsp. oil

1

jar (16 oz.) Thick 'N Chunky Salsa

1/2

cup  Sour Cream

make it

BLEND 1 can of beans and half the broth in blender until smooth. Cook and stir onions, garlic and cumin in hot oil in large saucepan on medium heat 3 min. Add bean puree; mix well.

ADD second can of beans and broth to blender; blend until smooth. Add to bean mixture in saucepan with remaining can of beans and salsa; mix well. Bring to boil on medium-high heat; simmer on low heat 15 min., stirring occasionally.

SERVE topped with sour cream.

Source:  http://www.kraftrecipes.com/recipes/cuban-black-bean-soup-66040.aspx

Creative Use for Black Beans #2: Quinoa, tomatoes, and black bean salad.

Notes:  I used balsamic vinegar, and did not use any sugar...it really doesn't need it.  I also only did 2T of olive oil, 2 tomatoes, and most DEFINITELY use the cilantro!  Cilantro makes everything better.

This is a simple but delicious salad made from quinoa, black beans and tomatoes.

• 1 cup quinoa
• dash of salt

• 3 tbsp olive oil
• 2 tbsp vinegar
• 2 tbsp lemon juice
• 1 tbsp sugar
• Salt and pepper to taste

• 1 can of black beans
• 2 to 3 tomatoes
• 1 onion
• Fresh Herbs (optional – I like using cilantro)

Rinse the quinoa, then cook in a medium pot with 2 cups of water and a dash of salt. (If you need more detailed instructions, read How To Prepare Quinoa ). Cook the quinoa covered for about 10 minutes or so or until all the water is absorbed and the grain is tender. Allow it to cool.

Make the dressing by combining the oil, vinegar, lemon juice and spices.

Cut the tomatoes into chunks and add them to the dressing in a medium sized bowl. Chop the onion finely and add it as well. If you happen to have a bell pepper or some celery that needs to be used up, feel free to chop it and throw it in as well.

Open the can of black beans and pour the beans into a strainer. Rinse them with plenty of water. Give the excess liquid a minute to drain off completely, then pour the black beans into your salad bowl.

Add the quinoa and fresh herbs and gently toss it until everything is mixed well. Serve at room temperature, or chill in the fridge until you are ready to eat.

Source:  http://healthy.hillbillyhousewife.com/black-bean-and-tomato-quinoa-salad.htm

My favorite Summer salsa ever! (Also known as "Creative Uses for Black Beans, #1")

I LOVE THIS SALSA.

It tastes so fresh, and healthy, and...like Summer in sunshine!  I eat the entire batch by myself, in two days, if I allow it.  And I don't feel guilty.  Because it's so GOOD for you!  (Well, okay, eating it with tortilla chips is NOT, but I also love to add it to a breakfast burrito...)

Note:  The only change I've made is that I added black beans in place of some of the corn (I normally use two bags of super sweet frozen steam corn, and this time I just used 1 bag and about 1/4 lb. of cooked black beans).

The finished product, waiting for tortilla chips...

Ingredients

• 3 ears fresh corn, husks and silks removed
• 2 avocados - peeled, pitted, and cubed
• 1 red onion, finely diced
• 1 red bell pepper, seeded and diced
• 1 tablespoon minced garlic
• 1 tablespoon ground cumin
• 1 teaspoon crushed red pepper flakes
• 1/4 cup chopped fresh cilantro
• 1/3 cup red wine vinegar
• 2 tablespoons olive oil
• 1/4 cup fresh lime juice
• salt and black pepper to taste

Directions

1. Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
2. Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and oregano. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

MAKE THIS SALSA.

Source:  http://allrecipes.com/recipe/corn-and-avocado-salsa/detail.aspx?event8=1&prop24=SR_Title&e11=corn%20and%20avocado%20salsa&e8=Quick%20Search&event10=1&e7=%2fmy%2frecipebox%2fdefault.aspx

Coconut Cake!

This cake is delightful!  It's light, sweet, fluffy...and seems like it would be the perfect end to any Summer meal.  I love the flavor of coconut, but it's very subtle here...so no "fake tropical" experience to dread, don't worry.  :)

The recipe link calls for three 8-inch pans, but I used two 9-inch pans and baked it for 27 minutes, I think...

I actually think it would look cooler as a 3 layer cake, especially against a bright background, but...you work with what you've got, right?? :)

I made the cake for Andrea, my sister-in-law's, birthday.  And also because my sister requested it.

Blowing out celebration candles!

The inside.  I would most certainly add more frosting in between the layers next time, but you never know when you are making a new frosting recipe, so live and learn...  YOU:  add more frosting in the middle!  :)

Here is where the recipe came from:   http://leitesculinaria.com/73418/recipes-coconut-cake.html 

Active time: 25 minutes | Total time: 1 hour, 15 minutes, not including cooling

Coconut Cake Recipe

Ingredients

| metric conversion

• 1 3/4 cups all-purpose flour, plus more for the pans
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup packed unsweetened shredded coconut
• 3/4 cup coconut milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 sticks unsalted butter, at room temperature, plus more for the pans
• 1 1/3 cups sugar
• 2 large eggs
• 2 large egg whites
• Seven-Minute Frosting
• Flakes or shreds of unsweetened coconut

Directions

Want it? Click it.

• 1. Preheat the oven to 350˚F (176°C). Line two 9-inch springform or cake pans with parchment circles cut to fit. If not using springform pans, butter and flour the pans.
• 2. Combine the flour, baking powder, salt, and shredded coconut. Set aside.
• 3. Combine the coconut milk and vanilla. Set aside.
• 4. Beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs and egg whites and mix well. Add a third of the flour mixture to the butter mixture, switch to a spatula, and stir just until incorporated. Then add half the coconut milk mixture and stir just until incorporated. Repeat, adding half of the remaining flour mixture, then the remaining coconut milk mixture, and ending with the remaining flour mixture. Do not overmix.
• 5. Divide the batter evenly among the two pans. Bake until the top of the cake springs back when pressed lightly with a fingertip and a toothpick inserted in the middle of the cakes comes out clean, 25 to 40 minutes (if making cupcakes, figure about 20 minutes). The cake will not color appreciably, so don’t rely on its hue as an indication of doneness. Cool the cakes completely in the pans on a wire rack.
• 6. Working with one cake at a time, place the wire rack on top of the cake pan and invert the cake onto the rack. Then carefully invert it again so it’s right side up. Repeat with the remaining cake. Using a serrated knife, carefully slice off the mounded portion of one or both cakes to create a flat surface.
• 7. Place a trimmed cake on a cake stand or platter. Spread a generous portion of the Seven-Minute Frosting over the top. Place the second cake on the first and very thinly coat the top and sides of the cake to seal in the crumbs. This is called a crumb coat. Then go ahead and generously slather the cake with the rest of the frosting. Quickly sprinkle some of the flaked or shredded coconut over the top of the cake. Gently press the rest of the coconut onto the sides. Behold!

Get more deliciousness at Coconut Cake Recipe | Leite's Culinaria 

Mini Fish Tacos!

Mini Fish Tacos:

These babies are amazing.  I love 'em!  A bit spicy for sure, but you can moderate that on your own, with the chipotle adobo peppers.  

Food allergies note:  I made the slaw with Tofutti sour cream substitute (as I am dairy free, currently), and a friend suggested using Scoops tortilla chips if you have a gluten allergy.  If you are allergic to fish...good luck!  This is not the recipe for you.  :)

Here is the recipe:  http://www.inspiredtaste.net/11049/mini-fish-tacos-recipe/

Mini Fish Tacos

Print

Author: Adam and Joanne Gallagher

Prep time: 5 mins

Cook time: 12 mins

Total time: 17 mins

Serves: 4

These would be perfect to serve at a party, these mini tacos are great warm or cold. Make the wonton shells a day in advance, just keep in an airtight container. For the slaw, we use chipotles in adobo sauce, which can be found sold in small cans in the international section of your grocery store (Goya is a good brand).

Ingredients

• 12 wonton wrappers
• 2 tablespoons olive oil
• 2 tilapia filets
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1 cup finely chopped red cabbage
• 1 tablespoon sour cream
• 1 teaspoon minced chipotles in adobo sauce
• 1 lime
• 12 fresh cilantro leaves

Method

1. Preheat oven to 350 degrees F.
2. Lightly brush wontons with 1 tablespoon of olive oil and arrange in 12 mini cupcake cups. Bake 5-7 minutes until golden brown and crisp.
3. Combine 1/4 teaspoon of salt, garlic powder, paprika and coriander in a small bowl then rub both sides of the fish. Add 1 tablespoon of olive oil to the bottom of a baking sheet then place the fish on top. Bake uncovered 10-12 minutes until the fish is cooked and the flesh flakes with a fork.
4. While the fish bakes, make the slaw. In a small bowl, combine cabbage, 1/4 teaspoon of salt, sour cream, chipotles in adobo sauce and the juice of half a lime.
5. Assemble mini tacos by dividing the fish among 12 wonton cups then top with a spoonful of slaw, cilantro leaf and an extra spritz of lime.
6. My slaw, ready to go:

The won ton wrappers, baked and ready to go:

(When I baked them I just sprayed olive oil spray on each side rather than using a brush and the real-deal, and I also baked them for about 9 minutes rather than 7.  I agree with the thought of doubling the recipe, though...there is no way 12 would ever be enough...)

Fish in the oven, baking...

The final product, ready for consumption!

After I took these I realized that avocado would make them MUCH better, so I added those too.  They really did make them that much more amazing.  :)

Cake decorating for the creatively challenged:

Ask anyone in my family:  I am NOT super creative, by any means.  But THIS cake was so easy, even I could do it!!

Direction:

1.  Bake a two layer cake, like my previously-posted chocolate Guinness cake.  Let it cool COMPLETELY, then cut the dome off of one of the cake layers (to make it into the bottom layer).

2.  Frost it.  I made a double batch of the cream cheese frosting from my Guinness cake recipe since I knew I'd need more frosting for the sides of the cake and the top.  While you're at it, add more to the middle...it's prettier that way when you cut into it.

3.  Break a bunch of Kit-Kat bars in half, and stick them to the outside of the cake.

4.  Tie a ribbon around the cake to hold everything together, and to make it super pretty.  :)

5.  Add a bit more frosting to the top to even out the height.

6.  Pour a bunch of M&Ms on top.

Stand back, and wait for all the praise and adoration to come flooding in!

I got my idea from here:  http://thetipsyhostess.blogspot.com/2009/06/easy-cake-for-aspiring-cake-decorators.html

Nests for Easter:

My source for this fun Easter treat was this blog: http://www.lisaleonardonline.com/blog/diy/homemade-easter-egg-nests

Ingredients:
1 package chow mein noodles
1 package Jet Puff marshmallows
4 T Butter (I used Earth Balance so Layla and I could eat them...)
Cooking spray and a cup cake pan
Eggs of any sort

Directions:
Spray a cup cake tin with cooking spray (NOT olive oil flavored...)

Melt butter in microwave.

Add marshmallows, coat in butter, and melt again in 30 second intervals.

Poor melted marshmallows over the chow mein noodles in a big bowl.  Mix quickly!

Spray your hands with the cooking spray and add a handful of the noodles to each cup.

Spray your hands again, if necessary, and shape each cup of noodles into a nest shape.

Let harden, then remove and full with eggs for display and eating!

Birthday Cake Popcorn!

Well, shoot!  I can't find my original source for this treat!  I'm pretty sure it was on Pinterest somewhere, but now I can't find it on my boards anywhere.  Ah, well.  I remember how to make it...just not who should get the credit.

Ingredients:
Popcorn, air popped or stove popped, 10-12 cups
1 bag white chocolate chips
3-4 T Crisco
2 cups white or yellow cake mix, any brand
Sprinkles

Directions:
Melt the chips in the microwave in 30 second intervals until smooth.

Add the crisco and melt/stir in until smooth again.

Add the cake mix to the melted chocolate and stir until smooth.  It'll be a bit thick here...don't worry.  :)

Poor melted chips over 10-12 cups popped popcorn and mix with your hands.

Add sprinkles...that is a very important step!

Spread on wax paper to cool / harden.

Enjoy!



Really, folks, this is SO easy and pretty tasty.  :)