recipe

KNR, p. 201 “Black Bean Lentil Soup”

 

This year our football and baseball playoff parties may be at home, but it’s still time for great food, easy to make for a group of ten.

 

We both like black beans in several dishes, so we decided to make black bean soup, but added diced tomatoes and lentils for texture and color. This soup is so thick that it can be used as a topping for rice or pasta.

 

I ate it like chili, in a bowl, and there was very little soupy liquid. Don’t want it that thick? Just add water.

 

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"Black Bean Lentil Soup"
Author: 
Recipe type: soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • 4 cups water (add another cup for a thinner consistency)
  • 1 ½ Tablespoons sea salt
  • 1 cup Bob’s Red Mill Vegi-soup Mix – dry (or 1 cup uncooked lentils)
  • 6 15 oz. cans black beans (not soy)
  • 1 15 oz. can fire roasted diced tomatoes with garlic
  • 1 4 oz. can chopped green chilies
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 2 teaspoons chili powder
Instructions
  1. Spray large soup pot with canola pan spray (for easier clean up).
  2. Add water, sea salt, and dry vegi-soup mix.
  3. Cover pot and bring to boil. Boil for 20 minutes, stirring occasionally.
  4. Remove from heat.
  5. Add black beans, diced tomatoes, chilies, garlic powder, onion powder, chili powder, and stir until well mixed, then return to heat.
  6. Cover pot and cook on medium for about an hour, until lentils are tender.
  7. Stir frequently to keep beans from sticking.

 

We made so much while testing the recipe, that I gave some to the neighbors to try. They lived. Promise!  🙂

 

This one bubbles and pops, so keep the lid on.

 

Optional garnish: sprinkle shredded cheese on top.

 

Options:
Add meat and/or serve over rice/pasta for a delicious, filling, main dish.
A scoop on top of a baked potato would be delish!

 

Watch the game, and enjoy!  🙂

 

 

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KNR, p. 54 “Kerrian’s Summer Quiche.”

 

We had a bumper crop of tomatoes in July. We gave away a couple of bushels to the neighbors, but they stopped answering their doorbells. We were getting buried under Beefsteaks, so the mailman got a bag or two. Ditto the guys down at the precinct.

 

Sheila canned, sliced, stewed, and diced tomatoes for weeks. We were running out of ways to serve up the big guys and still they kept popping off the vines. That is, up until my buddy across the street harvested his zucchini. We traded zucchini for tomatoes and gave him Sheila’s recipe for Summer Quiche. Great deal! She made a dozen pies and froze them for later. I used to be a meat and potatoes guy, but after Jamaica, I’ll eat almost anything. And, to my surprise, nobody ever died from eating quiche. Or a salad.

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Kerrian's Summer Quiche
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
 
Ingredients
  • Deep-dish pie shell
  • 1 stick margarine
  • 1 Tbs. onion powder
  • 4 cups thinly sliced zucchini (chopped broccoli crowns also work well)
  • 1 Tbs. dried parsley
  • 1/2 tsp. dried oregano
  • 1 tsp. dried basil
  • 2 jumbo eggs, beaten
  • 1 1/4 cups low skim shredded mozzarella
  • 1 3/4 cups shredded cheddar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. sea salt (or to taste)
  • 2 ripe sliced medium tomatoes
Instructions
  1. Pre-heat deep-dish pie shell for 6-8 minutes in 350 oven. Remove.
  2. Melt margarine in large non-stick frying pan.
  3. Add onion powder and zucchini, sauté 10 minutes, stirring until zucchini is heated through.
  4. Add parsley, oregano and basil, stir briefly.
  5. Add garlic powder and salt to taste.
  6. Saute briefly, take off heat.
  7. In medium bowl, mix eggs, mozzarella and sharp cheddar.
  8. Add to mixture in pan, heat for 5 minutes on low heat, stirring until well blended.
  9. Pour into deep-dish pie shell.
  10. Arrange tomato slices on top.
  11. Bake 30-40 minutes at 350 until firm in center and cheese is light golden brown on top.
  12. Let cool for 10 minutes, then slice and serve with salad.

 

*Photo by Patti Phillips

 

 

 

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KNR, p. 48 “Jalapeno Peach Chicken Drumsticks”

Jalapeno Peach Chicken

 

It’s playoff time! Whether it’s the World Series, the Stanley Cup or the SuperBowl, this recipe works for all seasons.

 

It’s time for comfort food, snack food, food that’s easy to eat as we flip from channel to channel. Sometimes the neighbors host the gatherings, so we like to have food that is not going to spill during transport.

 

One of my buddies came up with this one. Spicy & sweet in the same mouthful. Depending on what kind of pepper jelly you are able to score at the grocery, it can be mild or fiery hot. We like jalapeno jelly, but even that comes in levels of fire. Habanero would light the grill all by itself.

 

Let the games begin!

 

5.0 from 1 reviews
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Kerrian's Favorite Jalapeno Peach Chicken
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Easy to make. Great taste!
Ingredients
  • 3 pounds chicken drumettes and drumsticks with skin
  • 1 cup Progresso garlic & herb fine breadcrumbs
  • 1 cup unbleached flour
  • ½ cup jalapeno jelly
  • ½ cup peach preserves
  • ½ cup water
  • sea salt
  • 1/2 cup (no msg) chicken broth
Instructions
  1. Preheat oven to 425.
  2. Salt the chicken with sea salt, all surfaces
  3. Put chicken, flour and bread crumbs in a gallon zip-loc bag and shake until the chicken is coated evenly.
  4. Mix the jalapeno jelly, peach preserves and water in a bowl to make basting sauce.
  5. Arrange the chicken in one layer in a roasting (or grilling) pan and coat the chicken with the basting sauce.
  6. Place in oven for 25 minutes. Turn chicken and baste again if needed.
  7. Add chicken broth to pan and continue to bake for another 25 minutes, or until chicken is lightly brown.

 

 

Serve with sour cream, ranch dressing, or leftover basting sauce for dipping.

 

*Photo by Patti Phillips

 

 

 

 

 

 

 

 

 

 

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