Tag Archives: black beans

Taco Soup

Taco Soup with Cilantro Cream

Welcome to winter! Except that it’s still fall… in Florida…. We had to wear something other than flip flops which was so weird. Then, I had to put an actual coat on my children, and not just to school! Even home from school! It was just weird all around. It would be better if there were a picture of them wearing said coats, but alas, I do not. Oops. Hey, we can’t all be perfect, right!

Anyways, back to cold! Whenever it gets a little chilly, I automatically want something for dinner that will really keeps you warm! Growing up, my mom used to make this amazing, delicious taco soup and oh man, it was so good. Like, eat it for breakfast, lunch and dinner, so good! I craved it like crazy when I was pregnant with Harper and made it immediately after my mom emailed me the recipe. And it was so worth it! Even with all the taco seasoning, ranch packet and block of Velveeta were worth it!

Tonight, however, I decided to give myself a challenge…. make the beloved Taco Soup, without those 3 above items! (Since I didn’t have them and didn’t want to get out in said cold with said children in said coats to buy them!)

So, here is the recipe of my taco soup. And I got pretty darn close! I even made up an extra topper to mimic the creamy velveeta!

Taco Soup
Taco Soup
cilantro
Cilantro
Cilantro cream
Cilantro Cream

Taco Soup with Cilantro Cream
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Taco soup gets a healthy update without the taco seasoning, ranch packet and velveeta of my beloved mother's version.
Ingredients
  • 1 lb ground beef
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1½ T chili powder
  • 1 T ground cumin
  • 1 tsp garlic powder, onion powder, each
  • ½ tsp oregano, cilantro each
  • 8 oz salsa
  • salt and pepper
  • 1 can black beans
  • 1 can kidney beans
  • 1 can hominy
  • 2 cups chicken stock
  • 1 can petite diced tomatoes, undrained
  • ½ cup fresh cilantro
  • ½ cup sour cream or greek yogurt
  • 1 lime, halved
  • Shredded cheese
Instructions
  1. Brown the beef in a large pot over medium high heat with onion and bell pepper. Cook about 5 minutes to soften onion.
  2. Add chili powder, cumin, garlic and onion powder, oregano and cilantro. Stir to combine. Add salsa and season with salt and pepper and simmer for 3-5 minutes.
  3. While spices and beef are cooking, drain black beans, kidney beans and hominy. Rinse.
  4. Add to pot and stir to incorporate.
  5. Add chicken stock and 1 cup of water and diced tomatoes. Bring to boil on high.
  6. Turn heat to low and cover. Simmer for 20-30 minutes.
  7. While soup is simmering, prepare cilantro cream. Hand chop or blend cilantro until leaves are very finely minced. Mix sour cream and half of lime juice in a small bowl. Stir together with cilantro and set aside.
  8. When soup is done, add juice from the other half of lime and stir.
  9. Serve warm with cheese and dollop of cilantro cream.

 

Taco Soup
Taco Soup

Thankfully this will be all gone by the time it gets back up to 75 degrees in a few days!

Please let me know what you thought about the Taco Soup! I would love to hear!

Slow Cooker Black Bean Soup

Slow Cooker Black Bean Soup (vegetarian!)

Our family doesn’t usually eat meat-free meals just because we always a meat/protein. If your family aren’t big meat-eaters or they are willing to try a vegetarian meal, slow cooker black bean soup is a good one! I will say we used chicken stock but it could be swapped for vegetable stock easily. Also, I used grilled chicken thighs as a topping so be forewarned when you see the pic!

Also, I am drawn to this recipe since it uses dried beans instead of canned. I love the idea of using dried beans but I can never seem to remember to soak them the night before. This is why I usually cook with canned beans. I guess you can call it laziness or just busy, you decide!

BBsoup

Slow Cooker Black Bean Soup

Ingredients:

  • 2 TBL olive oil
  • 2 large onions
  • 3 stalks celery
  • 3 carrots
  • 5 cloves garlic
  • 1 1/2 TBL cumin
  • 1/2 tsp red pepper flakes (i didn’t use since my kids don’t like the heat)
  • 1 tsp salt
  • 3 cups water
  • 3 cups broth (chicken or vegetable)
  • 1 lb dried black beans, rinsed (about 2- 2.25 cups)
  • 2 bay leaves
  • 1/4 cup chopped cilantro
  • Shredded cheese
  • Sour cream
  • Chopped fresh onion
  • Chicken (optional of course! Could be rotisserie or grilled, which I have a great recipe for grilled thighs BTW!)

slow-cooker-black-bean-soup-ingredients

Directions:

Warm the oil in a large skillet over medium heat. Chop onion, celery, and carrot.

chop-onion-celery-carrot

Add the chopped vegetables to the pan and then minced (or garlic-pressed) cloves of garlic with cumin, pepper flakes and salt.

black-bean-soup-spices-seasoning

Cook until everything has softened and lightly browned, 10-12 minutes.

cook-veggies-black-bean-soup

Add the vegetables, water, broth, black beans, and bay leaves to the slow cooker.

black-bean-soup-slow-cooker

Stir to combine everything. Cover and cook on low for 9-10 hours or on high for 6-7 hours.slow-cooker-black-bean-soup

After the time is done, remove bay leaves.

black-bean-soup-remove-bay-leaves2-cups-black-bean-soupLadle out 2 cups of soup and puree in a blender or with immersion blender until smooth. Stir back into rest of soup.

stir-slow-cooker-black-bean-soupseason-slow-cooker-black-bean-soup

Season with cilantro, and also salt and pepper if needed. Serve and top with toppings as desired. Enjoy!

toppings-slow-cooker-black-bean-soup

Slow Cooker Black Bean Soup
Slow Cooker Black Bean Soup

Slow Cooker Black Bean Soup (vegetarian!)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Dried black beans become a delicious hearty soup in this slow cooker recipe.
Ingredients
  • 2 TBL olive oil
  • 2 large onions
  • 3 stalks celery
  • 3 carrots
  • 5 cloves garlic
  • 1½ TBL cumin
  • ½ tsp red pepper flakes (i didn't use since my kids don't like the heat)
  • 1 tsp salt
  • 3 cups water
  • 3 cups broth (chicken or vegetable)
  • 1 lb dried black beans, rinsed (about 2- 2.25 cups)
  • 2 bay leaves
  • ¼ cup chopped cilantro
  • Shredded cheese
  • Sour cream
  • Chopped fresh onion
  • Chicken
Instructions
  1. Warm the oil in a large skillet over medium heat. Chop onion, celery and carrot.
  2. Add the chopped vegetables to the pan and minced cloves of garlic with cumin, pepper flakes and salt.
  3. Cook until everything has softened and lightly browned, 10-12 minutes.
  4. Add the vegetables, water, broth, black beans and bay leaves to the slow cooker.
  5. Stir to combine everything. Cover and cook on low for 9-10 hours or on high for 5-6 hours.
  6. After time is done, remove bay leaves. Ladle out 2 cups of soup and puree in a blender or with immersion blender until smooth. Stir back into rest of soup.
  7. Season with cilantro, salt and pepper. Serve and top with toppings as desired.

 

My kids love this kind of stuff! Each one asks for more cheese or more sour cream, whatever they like!

eat-slow-cooker-black-bean-soup tasty-slow-cooker-black-bean-soup

It gets a little messy there for the little guy so he eats his dinner topless 😉

For those of you that have been wondering, ‘why haven’t I been receiving the post emails?’ Well, I haven’t been posting much, that’s why! Lots of changes have been happening in our household and we’ve been traveling and visiting family quite a bit. Thankfully, I feel like I’m finally getting my groove back! Thanks for the continued support!

Please let me know what you think about the Slow Cooker Black Bean Soup! I’d love to hear what you think!

Black Bean Chicken and Rice

Black Bean Chicken and Rice- Revisited

This Saturday, we had a busy day planned and so in an effort to alleviate the dinnertime rush, I made dinner in the morning. Hubby requested this dish earlier in the week so I love when I don’t have to plan what to eat, just go on my way to cooking!

I made a different kind of topping this time and I really like how it came out! I buzzed the tortilla chips in a food processor for 2 seconds and added 2 TBL of melted butter and a small handful of cilantro. I nixed the cooking spray this time around and thought the topping was much better! And the cilantro added a greenish tint to the chips. Everything else was the same, chicken, rice, jalapenos, etc. I baked it at 400 degrees for an hour covered and then took off the foil for 15 minutes. Everyone gobbled it up!

Black Bean Chicken and Rice

Ingredients:

  • 3 TBL butter
  • 2 red bell peppers, chopped
  • 1 onion, chopped
  • 2 medium jalapeno peppers, seeded and minced
  • 2 garlic cloves, minced or pressed through garlic press
  • 1 tsp cumin
  • 1/4 cup flour
  • 6 cups chicken broth
  • 1 cup half and half cream
  • 4-5 chicken breasts, boneless and skinless (2 lbs)
  • 1 1/2 cups white rice
  • 8 oz jack cheese, shredded (I used my food processor)
  • 1 can black beans (15 oz), drained and rinsed
  • 1 1/2 cup frozen corn, thawed
  • 2 limes, juiced
  • Tortilla chips, crushed to crumbs
  • cooking spray

Black Bean Chicken and Rice Black Bean Chicken and Rice

Directions:

Melt butter in a large pot (with a lid) over medium high heat.

Black Bean Chicken and Rice

Add bell peppers, onion, jalapenos and salt. Cook until soft, about 10 minutes.

Black Bean Chicken and Rice

Stir in garlic and cumin and warm through, about 30 seconds. Add in flour and stir constantly for about 1 minute, until slightly browned.

Black Bean Chicken and Rice

Whisk in broth and cream, stirring slowly to incorporate. Black Bean Chicken and Rice

Add the chicken breasts, cover and bring to a simmer.

Black Bean Chicken and Rice

Reduce heat to low and cook until chicken is cooked completely or thermometer reads 160 degrees, about 15-18 minutes.

Black Bean Chicken and Rice

Remove chicken to cool and add rice to broth mixture. Stirring often, cover rice and cook until cooked, about 22 minutes.

Black Bean Chicken and Rice

Shred chicken when cooled enough to handle. Remove pan from heat and stir in following ingredients: shredded chicken, grated cheese, drained black beans, corn and lime juice.

Black Bean Chicken and RiceBlack Bean Chicken and Rice

Season with salt and pepper. Pour into a 13 x 9 dish. Spread out the crushed tortilla chips on top of mixture. Spray with cooking spray all over top. Cover with foil. Place in 400 degree oven for 45-60 minutes until bubbling. Remove foil and bake until crumbs are crisp, 15-20 minutes.

Black Bean Chicken and Rice

This makes a huge amount of food and its really great leftover! If you have a small crowd, I would recommend freezing half or double it and freeze. Just thaw in the refrigerator for 24 hours and bake as above.

Black Bean Chicken and Rice

Black Bean Chicken and Rice- Revisited
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
While this dish has a little prep time, the end result is totally worth it!
Ingredients
  • 3 TBL butter
  • 2 red bell peppers, chopped
  • 1 onion, chopped
  • 2 medium jalapeno peppers, seeded and minced
  • 2 garlic cloves, minced or pressed through garlic press
  • 1 tsp cumin
  • ¼ cup flour
  • 6 cups chicken broth
  • 1 cup half and half cream
  • 4-5 chicken breasts, boneless and skinless (2 lbs)
  • 1½ cups white rice
  • 8 oz jack cheese, shredded (I used my food processor)
  • 1 can black beans (15 oz), drained and rinsed
  • 1½ cup frozen corn, thawed
  • 2 limes, juiced
  • Tortilla chips, crushed to crumbs
  • cooking spray
Instructions
  1. Melt butter in a large pot (with a lid) over medium high heat.
  2. Add bell peppers, onion, jalapenos and salt. Cook until soft, about 10 minutes.
  3. Stir in garlic and cumin and warm through, about 30 seconds. Add in flour and stir constantly for about 1 minute, until slightly browned.
  4. Whisk in broth and cream, stirring slowly to incorporate.
  5. Add the chicken breasts, cover and bring to a simmer.
  6. Reduce heat to low and cook until chicken is cooked completely or thermometer reads 160 degrees, about 15-18 minutes.
  7. Remove chicken to cool and add rice to broth mixture. Stirring often, cover rice and cook until cooked, about 22 minutes.
  8. Shred chicken when cooled enough to handle. Remove pan from heat and stir in following ingredients: shredded chicken, grated cheese, drained black beans, corn and lime juice.
  9. Season with salt and pepper. Pour into a 13 x 9 dish. Spread out the crushed tortilla chips on top of mixture. Spray with cooking spray all over top. Cover with foil. Place in 400 degree oven for 45-60 minutes until bubbling. Remove foil and bake until crumbs are crisp, 15-20 minutes.
  10. This can be frozen and defrosted overnight in the fridge. Bake as above after defrosted.

 

Please let me know what you think about the Black Bean Chicken and Rice. I would love to hear any and all comments!

Black Bean Chicken and Rice

Black Bean Chicken and Rice

I’ve been pretty neglectful of my blog the past week but its been a hectic week!

There are some great posts I have waiting for me to write! If only I could blog instead of sleep, I would get everything done I wanted! HA!

This chicken and rice dish has been in my back pocket (not literally…) since we had some good friends over for dinner after Thanksgiving. I wanted to make something that was pretty far removed from stuffing and turkey and the like. This really hit the spot with the fresh peppers and corn and creamy rice. They brought over a really delicious salad to go with and we had a great meal!

Luckily I had an excellent helper to make it more fun!

Black Bean Chicken and Rice

Black Bean Chicken and Rice

3 TBL butter
2 red bell peppers, chopped
1 onion, chopped
2 medium jalapeno peppers, seeded and minced
2 garlic cloves, minced or pressed through garlic press
1 tsp cumin
1/4 cup flour
6 cups chicken broth
1 cup half and half cream
4-5 chicken breasts, boneless and skinless (2 lbs)
1 1/2 cups white rice
8 oz jack cheese, shredded (I used my food processor)
1 can black beans (15 oz), drained and rinsed
1 1/2 cup frozen corn, thawed
2 limes, juiced
Tortilla chips, crushed to crumbs
cooking spray

Black Bean Chicken and Rice Black Bean Chicken and Rice

Melt butter in a large pot (with a lid) over medium high heat.

Black Bean Chicken and Rice

Add bell peppers, onion, jalapenos and salt. Cook until soft, about 10 minutes.

Black Bean Chicken and Rice

Stir in garlic and cumin and warm through, about 30 seconds. Add in flour and stir constantly for about 1 minute, until slightly browned.

Black Bean Chicken and Rice

Whisk in broth and cream, stirring slowly to incorporate. Black Bean Chicken and Rice

Add the chicken breast, cover and bring to a simmer.

Black Bean Chicken and Rice

Reduce heat to low and cook until chicken is cooked completely or thermometer reads 160 degrees, about 15-18 minutes.

Black Bean Chicken and Rice

Remove chicken to cool and add rice to broth mixture. Stirring often, cover rice and cook until cooked, about 22 minutes.

Black Bean Chicken and Rice

Shred chicken when cooled enough to handle. Remove pan from heat and stir in following ingredients: shredded chicken, grated cheese, drained black beans, corn and lime juice.

Black Bean Chicken and RiceBlack Bean Chicken and Rice

Season with salt and pepper. Pour into a 13 x 9 dish. Spread out the crushed tortilla chips on top of mixture. Spray with cooking spray all over top. Cover with foil. Place in 400 degree oven for 45-60 minutes until bubbling. Remove foil and bake until crumbs are crisp, 15-20 minutes.

Black Bean Chicken and Rice

This makes a huge amount of food and its really great leftover! If you have a small crowd, I would recommend freezing half or double it and freeze. Just thaw in the refrigerator for 24 hours and bake as above.

Black Bean Chicken and Rice

Black Bean Chicken and Rice
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 3 TBL butter
  • 2 red bell peppers, chopped
  • 1 onion, chopped
  • 2 medium jalapeno peppers, seeded and minced
  • 2 garlic cloves, minced or pressed through garlic press
  • 1 tsp cumin
  • ¼ cup flour
  • 6 cups chicken broth
  • 1 cup half and half cream
  • 4-5 chicken breasts, boneless and skinless (2 lbs)
  • 1½ cups white rice
  • 8 oz jack cheese, shredded (I used my food processor)
  • 1 can black beans (15 oz), drained and rinsed
  • 1½ cup frozen corn, thawed
  • 2 limes, juiced
  • Tortilla chips, crushed to crumbs
  • cooking spray
Instructions
  1. Melt butter in a large pot (with a lid) over medium high heat.
  2. Add bell peppers, onion, jalapenos and salt. Cook until soft, about 10 minutes.
  3. Stir in garlic and cumin and warm through, about 30 seconds. Add in flour and stir constantly for about 1 minute, until slightly browned.
  4. Whisk in broth and cream, stirring slowly to incorporate.
  5. Add the chicken breasts, cover and bring to a simmer.
  6. Reduce heat to low and cook until chicken is cooked completely or thermometer reads 160 degrees, about 15-18 minutes.
  7. Remove chicken to cool and add rice to broth mixture. Stirring often, cover rice and cook until cooked, about 22 minutes.
  8. Shred chicken when cooled enough to handle. Remove pan from heat and stir in following ingredients: shredded chicken, grated cheese, drained black beans, corn and lime juice.
  9. Season with salt and pepper. Pour into a 13 x 9 dish. Spread out the crushed tortilla chips on top of mixture. Spray with cooking spray all over top. Cover with foil. Place in 400 degree oven for 45-60 minutes until bubbling. Remove foil and bake until crumbs are crisp, 15-20 minutes.
  10. This can be frozen and defrosted overnight in the fridge. Bake as above after defrosted.

 

Please let me know what you think about the Black Bean Chicken and Rice. I would love to hear any and all comments!

Mexican Vermicelli (Sopa Seca)

Mexican Vermicelli (Sopa Seca)

We had an awesome Thanksgiving! There was so much food but we got to eat leftovers just enough times to make me appreciate it… and now they are gone! Thanks to all the Morgans for sharing a wonderful holiday with us!

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Before we had our big Thanksgiving dinner, I planned and cooked and prepared for a few days in advance. At the end of one such afternoon, I had been doing a lot of cooking and I still needed to make dinner. I took some left over porkchops and made this mexican Vermecelli dish. It comes together so easily that even after a day of cooking, it was no sweat! It was so helpful to have the leftover protein to use the next night. I love when things like that work out! I served it right out of my skillet too!

You could really make this with anything leftover: grilled chicken, shredded chicken, pork tenderloin, or turkey! (As if you want more turkey right now!)

Mexican Vermicelli (Sopa Seca)

8 oz vermicelli (or spaghetti)
2 T oil
1 onion, chopped
3 cloves garlic, minced
1 tsp chipotle sauce (more if you want it super spicy!)
salt and pepper
2 cups chicken broth
1 15 oz can black beans, drained and rinsed
1 14 oz can diced tomatoes
1 lb cooked porkchops, sliced thinly (or chicken or turkey)
3 oz shredded Mexican cheese
1/4 cup cilantro, chopped
2 green onions, sliced thin

Instructions

Break the vermicelli in half. I find it easiest to break when rolled in a paper towel and split by pushing the middle over the edge of the counter.

Mexican Vermicelli

Toast the vermicelli in 1 TBL of oil in a large skillet over medium heat, until golden brown. Stir often and should take about 5 minutes.

IMG_1011

Remove to paper towel lined plate (can use the paper towel from before). Add the remaining oil, onion, garlic, chipotle, salt and pepper to the skillet and cook until onion is softened, 5-6 minutes. Add the whole can of tomatoes and stir.

Mexican Vermicelli

Add the broth, black beans and vermicelli. Cover and cook over low heat, until liquid is absorbed, about 10 minutes. Stir frequently to avoid vermicelli sticking. Season with salt and pepper. (I had to use another pan since my large one doesn’t have a lid!) The mixture is hard to stir at first but when the noodles start to soften, you can really start mixing it all up.


Mexican Vermicelli
Mexican Vermicelli

Mexican VermicelliMexican Vermicelli

Stir pork, cilantro and green onions into dish and cook until heated through. (Taste test pork as needed.)

Mexican Vermicelli Mexican Vermicelli Mexican Vermicelli

Take off of heat and sprinkle on cheese.

Mexican Vermicelli

Delicioso!

Mexican Vermicelli (Sopa Seca)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
This delicious one-pot dish with a Mexican twist with black beans and tomatoes.
Ingredients
  • 8 oz vermicelli (or spaghetti)
  • 2 T oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp chipotle sauce (more if you want it super spicy!)
  • salt and pepper
  • 2 cups chicken broth
  • 1 15 oz can black beans, drained and rinsed
  • 1 14 oz can diced tomatoes
  • 1 lb cooked porkchops, sliced thinly (or chicken or turkey)
  • 3 oz shredded Mexican cheese
  • ¼ cup cilantro, chopped
  • 2 green onions, sliced thin
Instructions
  1. Break the vermicelli in half, rolling it lengthwise in a few paper towels and split by pushing the middle in half over the edge of the counter.
  2. Toast the vermicelli in 1 tablespoon of oil in a large skillet over medium heat, until golden brown. Stir often, cooking about 5 minutes.
  3. Remove to a paper towel lined plate. Add the remaining oil, onion, garlic, chipotle sauce, salt and pepper to the skillet and cook until onion is softened, about 5-6 minutes. Add the can of tomatoes and stir.
  4. Add the broth, black beans and vermicelli. Cover and cook over low heat, until liquid is absorbed, about 10 minutes. Stir frequently to avoid any sticking. Season with salt and pepper. Noodles will be stiff at first but will soften after a few minutes.
  5. Stir pork, cilantro and green onions into dish and cook until heated through.
  6. Take off heat and sprinkle on cheese.

 

Please feel free to leave a comment and let you know what you think about the Mexican Vermicelli!

Trio of Dips

Trio of Dips

So, a friend of mine hosted a party last night for the jewelry line, Stella and Dot. She graciously allowed me to bring a few appetizers over for everyone to munch on. It was a great time trying on some amazingly beautiful pieces of jewelry and chatting with friends! Thanks so much for hosting a great party, Kim!

You can check out her Stella and Dot page here: http://www.stelladot.com/sites/kimberlymurphy

Since I am slightly indecisive, I made 3 different dips for the party. They are all dairy and meat-free, as it so happens. So a lot less guilt when chowing down, all the better! I served these with a big arrangement of sliced bell peppers, celery, cucumber, and carrots, sliced baguette, and pita chips. I love options!

Red Pepper & Walnut Dip

(this is an adaptation of this recipe: two faced red pepper dip.)

1 cup walnuts
2 TBL olive oil
3 cloves garlic
1 TBL parsley
1/2 tsp salt and pepper
8 oz roasted red peppers (I like the ones already sliced)

Start by toasting the walnuts and halved garlic in a sheet pan under the broiler for 3-4 minutes. I leave the rack about 5 inches from the heat.

Red Pepper & Walnut Dip

Add the toasted walnuts, garlic, parsley, salt and pepper to a food processor and pulse 4-5 times.

Red Pepper & Walnut Dip

Add red peppers (none of the liquid) and turn processor on for 10-20 seconds.

Red Pepper & Walnut Dip Red Pepper & Walnut Dip

Scrape down sides and turn processor on with opening in lid off and stream in oil.

Red Pepper & Walnut Dip

I added a few chopped slices to the top after I put in a bowl.

Red Pepper & Walnut Dip

 

Red Pepper & Walnut Dip
Author: 
Cuisine: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A creamy, wholesome dip that marries the sweetness of the red pepper and heartiness of the walnuts in an easy appetizer.
Ingredients
  • 1 cup walnuts
  • 2 TBL olive oil
  • 3 cloves garlic
  • 1 TBL parsley
  • ½ tsp salt and pepper
  • 8 oz roasted red peppers (I like the ones already sliced; found where olives and pickles are in your store)
Instructions
  1. Start by toasting the walnuts and halved garlic in a sheet pan under the broiler for 3-4 minutes. Leave the rack about 5 inches from the heat.
  2. Add the toasted walnuts, garlic, parsley, salt and pepper to a food processor and pulse 4-5 times.
  3. Add red peppers (none of the liquid) and turn processor on for 10-20 seconds.
  4. Scrape down sides and turn processor on with opening in lid off and stream in oil.
  5. Add a few chopped red pepper slices to the top after scooping into bowl, if desired.

 

Chickpea Dip

(Adapted from: http://www.foodnetwork.com/recipes/rachael-ray/spicy-hummus-quick-chickpea-spread-recipe/index.html)

1 14.5 oz can chickpeas, drained
1 tsp ground cumin
1 tsp cilantro
1/2 tsp ground coriander
1 clove garlic, crushed
1/2 tsp salt
1/2 lemon, juiced
1/4 cup olive oil

Add all ingredients expect oil to food processor.

Chickpea Garlic Dip

Pulse 5-10 times and the scrape down sides.

Chickpea Garlic Dip

Stream in oil slowly from opening in lid until smooth consistency.

Chickpea Garlic Dip

I added a few halved chickpeas on top after it was spooned into a bowl.

Chickpea Garlic Dip

Chickpea Garlic Dip
Author: 
Cuisine: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A new twist with a nod to hummus with lemon and cilantro to give it a bright fresh flavor
Ingredients
  • 1 14.5 oz can chickpeas, drained
  • 1 tsp ground cumin
  • 1 tsp cilantro
  • ½ tsp ground coriander
  • 1 clove garlic, crushed
  • ½ tsp salt
  • ½ lemon, juiced
  • ¼ cup olive oil
Instructions
  1. Add all ingredients expect oil to food processor.
  2. Pulse 5-10 times and the scrape down sides.
  3. Stream in oil slowly from opening in lid until smooth consistency.
  4. Add a few halved chickpeas on top after spooning into a bowl.

 

Black Bean & Corn Salsa

1 large tomato, seeded and diced (or 2 small Roma)
1/2 small red onion, diced (or 1/4 of large)
1 clove garlic, toasted and minced
1 TBL parsley, chopped
1 TBL red wine vinegar
3/4 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
2 TBL olive oil
1/2 lemon, juiced
1 15 oz can black beans, rinsed and drained
1 15 oz can whole kernel corn, drained

Whisk red wine vinegar, chili powder, cumin, salt and pepper, lemon juice and oil in large bowl. Place chopped onion, tomato, garlic and parsley in same bowl.

Black Bean Salsa Black Bean Salsa

Add black beans and corn.

Black Bean Salsa

Refrigerate for 4-6 hours before serving to allow flavors to meld.

Black Bean Salsa

Black Bean & Corn Salsa
Author: 
Cuisine: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
This salsa is a fresh, flavorful dip that goes well with chips or veggies alike that keeps tasting better the longer it sits.
Ingredients
  • 1 large tomato, seeded and diced (or 2 small Roma)
  • ½ small red onion, diced (or ¼ of large)
  • 1 clove garlic, toasted and minced
  • 1 TBL parsley
  • 1 TBL red wine vinegar
  • ¾ tsp chili powder
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 TBL olive oil
  • ½ lemon, juiced
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can whole kernel corn, drained
Instructions
  1. Whisk red wine vinegar, chili powder, cumin, salt and pepper, lemon juice and oil in large bowl. Place chopped onion, tomato, garlic and parsley in same bowl.
  2. Add black beans and corn.
  3. Refrigerate for 4-6 hours before serving to allow flavors to meld.

 

Thanks again Kim for letting me bring all this (and some mini banana chocolate-chip muffins!) to your party! I had a really great time!

Trio of Dips Trio of Dips

These dips go well with all kinds of chopped fresh veggies to dip them in: carrots, sliced bell peppers, cucumbers, celery or whatever you like! A sliced baguette works well too and tortilla chips or pita chips are awesome as well!

Please let me know what you thought of the Trio of Dips! I would love to hear from you!