This week started off with one of my favorite dishes-tacos!! We decided to have shrimp and veggie tacos with black beans, cilantro and avocado. Since we didn't have any taco seasoning mix on hand to marinate the shrimp in, I simply mixed some paprika, garlic salt, oregano and a dash of thyme-it was yummy!
This was a simple pasta dish Nat made with broccoli rabe and potatoes. He made a fresh pesto sauce on the side, along with a steamed artichoke and roasted tomatoes.
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| Photo: Lisa Levine |
This dish was compliments of my sister, Lisa, who is studying to be a personal chef. I feel so lucky that she likes to test out new recipes on us! This Poblano white bean chili was perfectly hearty with just a hint of heat. She paired it with chili cornbread in the background. Here is the recipe:
Poblano White Chili
from Oct 2010 Vegetarian Times magazine
3 c cooked white beans or 2 15 oz cans white beans, rinsed and drained
1 recipe Rajas (see below)
2 c low sodium vegetable broth
2 tsp dried oregano
1 tsp ground cumin
1 c fresh or frozen corn kernels
1/2 c chopped cilantro plus more for garnish
1 T lime juice
1/4 c low fat milk
3 oz goat cheese
1/4 roasted pumpkin seeds
Rajas:
Roast and peel six poblano or Anaheim peppers, slice into 1/4 in strips and set aside. Heat 2 tsp vegetable oil in a skillet over medium heat. Add 1 large onion, sliced thin and two cloves of garlic, minced and cook 6-9 minutes or until onion is soft and golden brown. Add 1 tsp dried oregano and poblano strips and cook 3 or 4 minutes more or until heated through. Season with salt and pepper to taste.
Chili:
1. Bring beans, Rajas, broth, oregano and cumin to a simmer in saucepan over medium heat. Cook 15 minutes, stirring occasionally. Stir in corn, cilantro and lime juice. Season with salt and pepper if desired, Cook 2 minutes more.
2. Warm milk in a separate saucepan. Add goat cheese and stir until smooth. Serve chili with goat cheese sauce, pumpkin seeds and cilantro.
from Oct 2010 Vegetarian Times magazine
3 c cooked white beans or 2 15 oz cans white beans, rinsed and drained
1 recipe Rajas (see below)
2 c low sodium vegetable broth
2 tsp dried oregano
1 tsp ground cumin
1 c fresh or frozen corn kernels
1/2 c chopped cilantro plus more for garnish
1 T lime juice
1/4 c low fat milk
3 oz goat cheese
1/4 roasted pumpkin seeds
Rajas:
Roast and peel six poblano or Anaheim peppers, slice into 1/4 in strips and set aside. Heat 2 tsp vegetable oil in a skillet over medium heat. Add 1 large onion, sliced thin and two cloves of garlic, minced and cook 6-9 minutes or until onion is soft and golden brown. Add 1 tsp dried oregano and poblano strips and cook 3 or 4 minutes more or until heated through. Season with salt and pepper to taste.
Chili:
1. Bring beans, Rajas, broth, oregano and cumin to a simmer in saucepan over medium heat. Cook 15 minutes, stirring occasionally. Stir in corn, cilantro and lime juice. Season with salt and pepper if desired, Cook 2 minutes more.
2. Warm milk in a separate saucepan. Add goat cheese and stir until smooth. Serve chili with goat cheese sauce, pumpkin seeds and cilantro.
Although I consider myself a generally healthy eater, I do like some sweets every now and then. I love making this chocolate chip cookie recipe. I make half this amount, leave out the nuts and I don't miss the vanilla extract if I don't happen have it on hand. It is so simple and so yummy! Between me and Nat, an entire batch doesn't last more than a day or two!
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