Creamy Black Beans: I couldn’t tell what I was in the mood for all day - it was a mix of mexican or mac & cheese. I couldn’t pick, so I chose both in an experiment which actually ended up pretty good.

• Cook 1 can of black beans in a pot
• In a separate pan, sauté 1/2 cup of onion in olive oil
• Add 2 tbsp of Spicy Sherry Pepper Sauce to pan
• Add 1 tbsp of curry powder to pan
• Add 1/2 cup of diced tomato to pan
• Drain cooked beans of all liquid & then add to pan
• Turn off heat & mix in 1 tbsp of Sour Cream & top with Cheddar Jack Cheese

Spicy Black Beans (cumin, chili powder, peppers, onions, garlic, & a little olive oil) & Bulgur… Can’t you tell I started building up running mileage?

I fear we are rather predictable with at least one bean soup recipe a week… but what can I say?!?! They are my favorite & it’s about to be summer in Miami & no one wants to eat soup anymore.

Ingredients:

• 1 tablespoon olive oil
• 1 chopped onion (I use a yellow onion & cut it into larger slivers, because I love the way onions taste)
• 3 cloves of garlic (minced)
• 3 carrots, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 cups vegetable stock
• 2 cans black beans (rinsed & drained)
• 1 can corn (rinsed & drained)
• pepper to taste
• 1 can tomatoes (crushed, diced, or stewed)

1. In a large pot, heat olive oil & then cook onion, garlic, and carrots until the onion is softened.
2. Add chili powder, cumin, and pepper and stir for approximately 1 minute.
3. Add stock, 1 can of beans & corn & bring contents to a boil.
4. In a blender, puree together can of tomatoes & 1 can of beans. Add to pot. 
5. Reduce heat, cover, and simmer for 15 minutes or until carrots are tender. 

The night I made this soup I did exactly as above & it tasted good - but it was missing some ingredients. The next day when I ate some more - I crunched up several whole grain round tortilla chips & threw in a handful of arugula. YUM! The next day ingredients made this recipe a keeper!

Green Turkey Meatloaf with Spicy Tomato-Spinach Sauce 

This delicious low fat meal is easy and satisfying and green… literally!

• 1 lb organic ground turkey
• 1 green bell pepper
• 1/2 red onion
• 1 thyme sprig
• 3 tbsp bread crumbs
• salt and pepper to taste
• a dash of cumin, chili powder and red pepper flakes

In a food processor grind veggies until almost pureed, then mix in a large bowl with turkey, seasoning and bread crumbs. In a casserole dish or sheet pan over a large sheet of aluminum, mold turkey mixture into a loaf. Set aside and pre-heat oven to 350F

Sauce:

• 2 cups crushed pepper and tomato sauce
• 1 cup vegetable broth
• 1 cup chopped spinach
• 2 sprigs thyme (chopped)
• 2 tbsp ketchup

Mix all ingredients well (except spinach) Drizzle about 4-5 spoonfuls of sauce over meat loaf and wrap up in foil and bake for 30min. Place the rest of the sauce in a sauce pan, add spinach and simmer on low while loaf cooks.

After 30 minutes, unwrap foil just enough to have the top of the loaf exposed and cook for another 30 minutes.

When done cut into slices, makes about 10. Serve and pour tomato sauce over. 

Serve with salad, rice or pasta… either way… you’ll be happy :) 

Jerusalem artichoke pasta, spicy tomato sauce, soy beans, asparagus, sweet peppers, leek. 

boil water, add pasta, drain, return to pot, add sauce. in seprate pot with tight fitting lid, chop all veggies, drain beans. saute in pot until almost cooked, lower heat and cover for 10minutes.

serve pasta, top with bean and veggies. enjoy a low budget, 30 minutes meal. -cristi