Black Bean Hummus

If you can't tell, Mr. Picky is on a black bean crusade right now. Don't know where he got this recipe but he's experimented with many different versions and likes this one the best.

1 clove garlic (smaller one)
1 can black beans (drain & reserve liquid)
2 tbs lemon juice
1 1/2 tbs tahini
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper (or 1/2 tsp black pepper)
1/4 tsp paprika
olive oil

Put all in blender and blend. Accentuate with olive oil when serving.

Black Bean Soup

- Food Network, Dave Liberman

Attention everyone... attention....
We have a 5 STAR recipe here.
My Mr. Picky ate this for dinner, and then breakfast and lunch the next day. A very good sign indeed. The only thing I'd do differently is experiment with how they added the bacon, or try it with no bacon at all. Still a little too fatty for our taste (the fat cooked but didn't dissolve, so rather chewy if you know what I mean...) but that didn't stop us from eating it. Smells awesome too.

10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 can chicken broth
1 1/2 c canned chopped tomatoes
2 tbs ketchup
2 tsp Worcestershire sauce
1 tbs chili powder
4 cans black beans (drained but not rinsed)
salt & pepper
1 bunch cilantro
juice of 1/2 lime (about 1 tbs)
thin sliced scallions (garnish)
sour cream (garnish)
grated cheddar (garnish)

Cook bacon in large pot (about 4 min) then add onions and cook til transparent (about 4 min?). Add garlic and cook til you can smell it (1 min).
Add broth, tomatoes, ketchup, worcestershire sauce, and chili powder. Stir.
Add beans and bring to a gentle boil for about 10 min.
Season with salt & pepper.
Cut stems off cilantro, wash and shake dry. Chop coarsely and add to mix. Cook til thick (5 min). Stir in lime juice. Serve with garnishes.

Serves 8-10

White Chili

- Fix-it and Forget-it Cookbook, Esther Martin

3 15 oz. cans Great Northern bean, drained
8 oz. cooked and shredded chicken breasts (I used one 5 oz. can of chicken breast)
1 cup chopped onions
1 1/2 cups chopped yellow, red, or green bell peppers (I used one red)
2 jalapeno chili peppers, stemmed, seeded, and chopped (opt) (Skipped this entirely so I could enjoy it.)
2 garlic cloves, minced
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. dried oregano
3 1/2 cups chicken broth (essentially two cans worth)
sour cream
shredded cheddar cheese
tortilla chips

1. Combine all ingredients except sour cream, cheddar cheese, and chips in a slow cooker.
2. Cover. Cook on Low 8-10 hours or High 4-5 hours. (I did the Low version).
3. Ladle into bowls and top with sour cream cheddar cheese, and chips.

The little white floaty things in it are cottage cheese bits. Hope I didn't gross any of you out, but we were drastically low on sour cream and I had to improvise. Still quite good.

SO good. 4 stars from the Hubby AND my Dad and brother (I would personally give it 4.5). It makes 8 servings but there was only one spoonful to scrape out of the bottom for leftovers... I take it that means they all enjoyed it.

Winter Squash and White Bean Stew

A Crock Pot Recipe!!
-From the "Fix-it and Forget-it Cookbook"

1 cups chopped onions
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp cinnamon
1 garlic clove, minced
3 cups peeled butternut squash, cut into 3/4" cubes (or smaller!)
1 1/2 cups chicken broth
19 oz. can cannellini beans, drained
14 1/2 oz. can diced tomatoes, undrained
1 tbsp chopped fresh cilantro

1. Combine all ingredients in slow cooker
2. Cover Cook on High 1 hour. Reduce heat to Low and heat 2-3 hours (I say 3-4 hours. I don't like crunchy onions...)

This smells so dang good when it's done. I learned from this experience that I don't HATE cilantro, as long as it's cooked.
Quite good with cheese, and I'm sure it'd be rockin' with some sour cream.

Hubby and I both gave this 4 stars. Baby was quite fond of the cubes of squash.

Key Lime Trifle

I will try to be specific, but please note that I just kind of threw a bunch of stuff together that I thought would taste good.

1 pan of brownies*
6 key limes, juiced
1/2 tsp lime zest
1/2 carton of sour cream
1 can sweetened condensed milk
1 large carton of whipping cream
1/2 c sugar plus some for the whipping cream


press the brownies on the bottom of the trifle dish (it works the best if you do this right after they come out of the oven).
Whip the cream, adding sugar to taste.
In a separate bowl, combine 3/4 can of sweetened condensed milk, lime juice, lime zest, 1/3 carton of sour cream, and 1 C of whipping cream.
Layer brownie, lime mixture, and whipped cream. Repeat if needed.

*If making one giant trifle instead of individual trifles, two brownie pans will be needed.

Tyler gave this 5 stars, but that is because it has sugar.

Mango Salmon Salad

Liz came over to eat and to see our apartment so I whipped this up for us to have. We both liked it a lot. I don't have a hubby rating because someones husband took "Finding Nemo" too seriously and believes that fish are friends, not food.

1 bag of spinach
1/2 red bell pepper, diced
1 mango diced
1lb salmon (I grilled mine with herbamare, but any fried or baked would work). Cut it up or shred it.
Brianne's ginger mandarin dressing.

Mix it all together and ENJOY!!!

P.S. I have found that the ginger mandarin dressing is a tremendous marinade for fish and poultry.

Liz Teerlinks Salad!

This is the recipe for the spinach/strawberry salad we had on Ty's day of birth. SO EASY but SO GOOD!

1 bag of spinach leaves
1 carton of strawberries, sliced
1/2 bag of Heath toffee bits (in the baking section) NOT COVERED IN CHOCOLATE
Brianne's poppy seed dressing. I used about 1/2 a bottle, maybe less.

Mix it all together into one glorious salad.
5 stars on Ty's radar.