spicy black bean chili

 













spicy black bean chili
adapted from eat live run

We're having a very mild winter in Houston but if you've been reading my blog for awhile you know about my love of soups and chili so there's no way some 70 degree weather was going to stop me!  I bookmarked this recipe a few months ago, bought all the ingredients a last week but was waiting for the right day as it takes a few hours to cook.  The only changes I made were to add 1 tsp garam masala and added 1/2 cup of corn the last 10 minutes of simmering.

Serve with grated cheese, sour cream and crumbled tortilla chips.  Serves 3-4 people.

lentil & sweet potato soup

lentil & sweet potato soup
adapted from Carrots'N'Cake

I was originally planning to make sweet potato gnocchi but since A and I are feeling a bit under the weather (after a crazy weekend!) I opted to make this hearty soup instead.  My only changes to the recipe were using 4 fresh roma tomatoes instead of canned, increasing to 3/4 cup lentils, added 2 cups more water for a soupier consistency and 2 tsp of indian red chili powder (for extra heat!).  I paired this with a grilled cheese sandwich on whole wheat bread. 

Serves 2-3

broccoli cheddar soup

OK, last soup recipe until it actually is cold in Houston!  I lightened up the traditional broccoli cheddar soup recipe by removing the heavy cream and excessive amounts of cheese.  I think you'll find this to be equally delicious and heart-healthy :) 

broccoli cheddar soup

1 broccoli head, cut into florets
1/2 red onion, diced
2 garlic cloves, minced
1 tbsp olive oil
1/2 cup greek yogurt
4 cups water
1 vegetable bouillon (can use veggie broth instead)
1/4 cup nutritional yeast (optional)
s&p
3/4 cup cheddar cheese

Over medium high heat, saute onions and garlic in olive oil until translucent.  Add broccoli florets and saute for a few minutes.  Add water and vegetable bouillon, simmer for 5 minutes and add nutritional yeast.  Season with s&p and simmer covered for 10 minutes.  Then, blend with an immersion blender until just a few pieces of whole broccoli remain intact.  Stir in greek yogurt and sprinkle cheese and serve.

Serves 3 people

ps- not the greatest picture but tastes great!

tomato soup

Because A, had his procedure a few days ago this allowed me to dive into my soup recipes again.  Before me, my lovely husband only knew canned tomato soup with a can of green beans and a can of corn mixed together and served.  I must admit he has made this for me a few times after we got married, but never again after I learned from my mom how easy it is to make fresh tomato soup.

tomato soup

8-10 tomatoes (i had frozen tomatoes from my mom)
2 carrots, peeled and cut into a few pieces
ginger, 1 tbsp shredded
1 cup, greek yogurt (for extra protein!)
1 tbsp butter
1 tsp jeeru (cumin seeds)
1 tsp red chili powder or garam masala
2 tsp dhanajeeru (cumin powder)
s&p

With a pressure cooker, cook the tomatoes and carrot with a 1 cup of water for approximately 8-10 minutes.  Turn off heat and let the cooker release pressure for about 10 minutes.  In another large pot, over medium high heat, place the butter and jeeru until fragrant.  Add ginger.  Then add the tomato/carrot mixture into the pot.  Add 4 cups of water and blend with an immersion blender.  You can choose to drain the soup through a sieve to remove the seeds and fibers, but I opted not to.  Add s&p and rest of the spices, let simmer for 10 minutes.  Remove from heat.  Add greek yogurt, mix well and enjoy.  I made grilled cheese sandwiches on the side to dunk into the soup.

Serves 4 people