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Black Bean Quinoa Chili | alidaskitchen.com

Black Bean Quinoa Chili

Tracking PixelBlack Bean Quinoa Chili combines black beans, diced tomatoes, vegetables and quinoa into a delicious, easy to make chili! Perfect for the busy holiday season, a weeknight or anytime! {gluten free, vegan} Thank you to Hunt’s Tomatoes for sponsoring this post.

Black Bean Quinoa Chili | alidaskitchen.com

During the busy holiday season (or any weeknight for that matter), easy recipes like this Black Bean Quinoa Chili are a lifesaver. With a little advance prep work, i.e. chopping vegetables, and key pantry staples, this delicious, healthy chili can be whipped together in minutes!…

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Easy Skillet Granola | alidaskitchen.com

Easy Skillet Granola

This recipe for Easy Skillet Granola is a delicious way to start the day…and takes minutes to make!  It is also vegan and can be nut free and gluten free.

Easy Skillet Granola | alidaskitchen.com

As much as we love granola, it is not something that we buy very often.  It is challenging to find granola made without nuts, and with nut allergies at home…well it just makes sense to find something else.  I actually never realized how easy it is to make granola at home until making this Easy Skillet Granola recipe!…

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Black Bean Corn Edamame Salad | alidaskitchen.com

Black Bean Corn Edamame Salad

Black Bean Corn Edamame Salad is a little spicy, packed with vegetables and protein, and tastes delicious!  Thank you to Pompeian for sponsoring this post as part of the Pantry Insiders program.  Black Bean Corn Edamame Salad | alidaskitchen.com

 

With the holiday season quickly approaching, I like to have healthy, easy recipes on hand for easy lunches and quick weeknight dinners.  This Black Bean Corn Edamame Salad is made with simple, wholesome ingredients that are naturally flavorful.   This salad is delicious for a light meal yet can be made heartier with the addition of cooked quinoa (I use 2 cups cooked for this recipe) or shredded rotisserie chicken. This salad recipe is very flexible and the ingredients can be adjusted to taste….

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Chipotle Quinoa Chili | alidaskitchen.com

Chipotle Quinoa Chili #WeekdaySupper

Chipotle Quinoa Chili is packed with heart-healthy proteins from quinoa and beans, and a smokiness from the chipotle chiles. Made in 30 minutes, perfect for a weekday supper! {vegan, gluten free}

Chipotle Quinoa Chili | alidaskitchen.com

This winter has been exceptionally cold and snowy, with weather extremes everywhere it seems.  For me, nothing combats these winter chills quite like a tasty bowl of chili.  This Chipotle Quinoa Chili is healthy comfort food that will warm you up from the inside out.  There is a little heat from some green chiles, a subtle smokiness from the chipotle chiles and all around goodness from the protein-packed beans and quinoa.  I had never had quinoa in chili until this recipe, and it is a delicious addition!  Quinoa adds a wonderful texture, adds some protein and fiber, and makes the chili seem especially hearty….

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Lentil Tacos | alidaskitchen.com #WeekdaySupper

Lentil Tacos #WeekdaySupper

Lentil Tacos are a hearty, vegan dish made a little spicy and a lot delicious.  Even meat lovers will enjoy these high-protein, fiber-rich, vegetable-packed meatless tacos!

Lentil Tacos | alidaskitchen.com #WeekdaySupper

Lentils are one of my favorite ingredients to use in healthy, meatless recipes.  They are high in protein, fiber and are so versatile. Lentils are quick cooking, which makes them excellent for weeknight meals. We enjoy them in salads, pasta sauce, and here as Lentil Tacos.  

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Jalapeno Hummus | alidaskitchen.com #RubbermaidSharpie #PMedia #ad

Jalapeno Hummus

Jalapeno Hummus is a healthy dip (or spread) with a little jalapeno kick.  Luckily it takes only 10 minutes to make, because this popular hummus disappears quickly!  

This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Rubbermaid and Sharpie but all my opinions are my own. #pmedia #RubbermaidSharpie  http://cmp.ly/3/8vNxcO

Jalapeno Hummus | alidaskitchen.com #RubbermaidSharpie #PMedia #ad

With the Big Game just around the corner, I have been putting the finishing touches on my menu planning and coming up with some fun recipes.  In fact, it’s almost like planning for the holidays – mass quantities of lots of tasty foods to share with family and friends!  

After making Sweet Potato Hummus, I have been looking forward to making more varieties of homemade hummus. This time I thought something a little spicy was in order ~ something like Jalapeno Hummus!  With just a few simple ingredients and a food processor (or blender), you are 10 minutes away from one of the best hummus recipes ever!  Jalapeno Hummus is flavorful without being too spicy.  All of the flavors blend very nicely, with a little jalapeno kick at the end.  The recipe can easily be doubled (or tripled!), making Jalapeno Hummus ideal for game day entertaining.    

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Avocado Green Smoothie - a healthy, #vegan smoothie made in minutes | www.alidaskitchen.com

Avocado Green Smoothie {health key™ system}

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Avocado Green Smoothie is a nutritious, vegan smoothie made in minutes.  Combining fresh fruits and vegetables, this healthy pick me up is a delicious way to get your little ones to eat their veggies!

Avocado Green Smoothie - a healthy, #vegan smoothie made in minutes | www.alidaskitchen.com

The other day I went to my local Rainbow Foods to pick up some produce.   Their cored, fresh pineapple is a favorite, and a welcome addition to our diets as we make an effort to increase our fruit and vegetable intake after the New Year.  As I continued shopping the produce section, I noticed little tags that said ‘organic,’ ‘gluten free,’ and ‘vegan.’  I learned this was part of their health key™ system, which is a wellness program designed to simplify your shopping experience and make it easier to select healthier foods….

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Sweet Potato Black Bean Chili

Sweet Potato Black Bean Chili #SundaySupper

Sweet Potato Black Bean Chili from Alida's Kitchen

Sweet Potato Black Bean Chili is a chunky, spicy chili with a hint of sweetness that combines two superfoods into an easy, healthy, one-pot meal.  {vegan, gluten-free}

As the temperatures get cooler, we tend to gravitate toward warm comfort foods, such as baked pastas, soups, and chili. This is one of the many reasons that Fall is my favorite time of year for cooking and baking!  On Sundays, I love to make a big pot of chili or a pan of baked tortellini to have leftovers for lunches or easy dinners throughout the week.

While I have several favorite old standby recipes, I am am always looking to find new recipes to try.  This Sweet Potato Black Bean Chili will definitely become part of the regular rotation.  Sweet potatoes and black beans are two of my favorite superfoods that go so well together; there are lots of vegetables; there is plenty of spice to warm you up; and this recipe is very simple to make in under 45 minutes using just one pot.  (which also means easy clean up!)

The theme for Sunday Supper this week is one pot recipes.  Since one pot meals are typically easy recipes, this theme is right up my alley!  The group is sharing recipes for slow cookers to desserts and everything in between that can be made in one pot or pan or dish, you get the idea.  Be sure to check out what everybody made below.   …

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Chocolate Zucchini Brownies from alidaskitchen.com

Chocolate Zucchini Brownies

Healthy Chocolate Zucchini Brownies from alidaskitchen.com

Chocolate Zucchini Brownies are so chocolaty and fudgy, you would never guess they’re filled with zucchini!  Plus they are made with whole wheat flour and can be made vegan.  These are quite possibly, the best brownies ever!

The other night I shredded zucchini to make Chocolate Zucchini Bread again.  It was so chocolaty and good, I just couldn’t resist!  But then I opened my iPad and saw a zucchini brownie recipe that I had been researching.  Brownies are always tasty, plus this recipe looked quick and easy.  Why not try something new?  Considering how delicious chocolate and zucchini are together, I had no doubt Chocolate Zucchini Brownies would be good.  Now, they weren’t just good,……

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Mediterranean Lentil Salad

Mediterranean Lentil Salad


Mediterranean Lentil Salad is a healthy, protein-packed, veggie-rich grain salad, mixed with a tangy balsamic vinaigrette.   There are so many delicious flavors at play here, with red onions, garlic, parsley and, of course, the balsamic vinaigrette.  This easy recipe is a great base recipe with lots of flexibility to customize it to your preference.  You could add spinach, change up the amounts of tomatoes, onions, etc.  Mediterranean Lentil Salad can also be vegan by simply omitting the feta cheese.

I really like using lentils because they are such a great source of lean protein and high fiber and iron too.  Per the bag I used, there are 12 grams of protein and 14 grams of fiber…all with zero fat.   I find lentils to be a great meat substitute in recipes, such as tacos.  In fact, I am putting the final tweaks on a lentil taco recipe to share with you soon!

Mediterranean Lentil Salad
 
Yields: 4 servings
Ingredients
  • 1 cup chopped red onion, plus 1 1-inch thick slice (for cooking water)
  • ¼ cup chopped fresh parsley, plus 3 parsley sprigs (for cooking water)
  • 2 garlic cloves, minced
  • 1 cup dried lentils, sorted and rinsed
  • 1 cup halved cherry (or grape) tomatoes
  • ½ cup diced cucumber
  • ½ cup feta cheese, divided
  • salt and pepper to taste
  • For the balsamic vinaigrette:
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
Instructions
  1. COOK LENTILS: Add 2½ cups of water to a medium sauce pan and bring to a boil. Add onion, parsley sprigs and minced garlic and bring to a boil. Stir in lentils, reduce heat to a simmer, and cook uncovered until lentils are tender (about 20-25 minutes). Drain and discard onion and parsley.
  2. MAKE VINAIGRETTE: In a small bowl, whisk together vinegar, water, vinegar, mustard and garlic until combined. Pour into a sauce pan (I just used the same pan used to cook the lentils) and heat on low until just warmed (do not boil).
  3. ASSEMBLE: Place warm lentils in a serving bowl. Add cucumber, tomatoes, chopped parsley, ¼ cup feta and warm vinaigrette and toss to combine. Add salt and pepper, to taste. Sprinkle with remaining ¼ cup feta and serve.

It’s my favorite time of month again…the Eating with the Alphabet Challenge hosted by Brenda from Meal Planning Magic!  This month we were to showcase a recipe using a fruit, vegetable or grain that begin with the letters K or L.  Lentils are the first that came to mind, and I had so much fun trying different, healthy recipes with them.  If you’re a blogger, why not join us!  It’s fun to come up with new, healthy recipes as well as see what other bloggers decide to make.   Brenda has more information and sign up details here.



chocolate banana brownies

Chocolate Banana Brownies

 Chocolate Banana Brownies are so rich and fudgy,  you would never guess they are low in fat (and can be made vegan)!
  Chocolate Banana Brownies | alidaskitchen.com
I’ve been on a bit of a brownie kick lately and found myself choosing between three different brownies recipes to share with you today.  These Chocolate Banana Brownies were at the top of the list.  A brownie that is so rich and fudgy, you would never guess it’s low in fat (and can be made vegan)?  Yes please!
  Chocolate Banana Brownies | alidaskitchen.com

The addition of bananas not only puts a tasty twist on these brownies, but it also helps reduce some of the added fat.  There are also no eggs in this recipe.  Changes from the original recipe include using whole wheat pastry flour instead of all-purpose (either one works fine, I just wanted a whole wheat brownie) and using brown sugar instead of granulated, because I love the flavor brown sugar adds to baked goods.  Use your favorite non-dairy milk and non-dairy chocolate chips, and you have a delicious vegan dessert that everybody will love!

Chocolate Banana Brownies
 
Author:
Yields: 13x9-inch pan of brownies (see note for servings)
Ingredients
  • 2 cups whole wheat pastry flour (or all-purpose flour)
  • 2 cups packed brown sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup mashed overripe bananas (2-3, depending on size)
  • ¼ cup milk (use soy or almond for vegan)
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (use dairy-free for vegan)
  • Cooking spray
Instructions
  1. Preheat oven to 350*F. Spray a 13x9-inch baking pan with cooking spray and set aside.
  2. In a large bowl, whisk flour, brown sugar, cocoa, baking powder and salt.
  3. In a medium bowl, stir bananas, milk, oil, and vanilla until well-blended.
  4. Add banana mixture to flour mixture, gently stirring until just combined. Add chocolate chips, folding gently.
  5. Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. (Be careful not to over bake, otherwise the brownie may not be as fudgy). Move pan to a wire rack to cool completely. Cut into squares to serve.
Notes
Note: 24 squares = 150 calores/brownie, 36 squares = 100 calories/brownie. These amounts are approximations based on the ingredients I used.

Source: About.com

Have more overripe bananas?  Here are some other healthy, easy recipes to try:

Pumpkin Banana Muffins

Banana Buttermilk Muffins

Healthy Banana Cookies

 

chocolate-banana-brownies-pin

healthy cocoa chocolate coconut date truffles balls

Healthy Chocolate Coconut Truffles

 Healthy Chocolate Coconut Truffles are an easy recipe made in minutes using only 3 ingredients with no added fat or sugar. {vegan, gluten free}

Healthy Chocolate Coconut Truffles | alidaskitchen.com
Healthy Chocolate Coconut Truffles have the delicious flavors of dark chocolate and coconut…all coming in around 60 calories and without any added sugar of fat.  They are made using only 3 main ingredients (plus an optional ingredient which helps to deepen and intensify the chocolate flavor).  Even better – they take only minutes to make.  Intrigued?  I certainly was when I first found the recipe but it took me over 9 months to make them.  I am kicking myself that it took so long…they are so amazingly good!

Healthy Chocolate Coconut Truffles | alidaskitchen.com

Thankfully, it is time again for the second installment of the Eating the Alphabet Challenge, hosted by Brenda of Meal Planning Magic.  Participating in this challenge was the extra push I needed to make these truffles.  This month we’re featuring healthy recipes using fruits, vegetables, grains or legumes that start with letters C or D.  Since Healthy Chocolate Coconut Truffles feature both coconut and dates, I’ve got both letters covered this month.

Healthy Chocolate Coconut Truffles | alidaskitchen.com

Healthy Chocolate Coconut Truffles
 
Yields: 20 truffles
Ingredients
  • 8 ounces pitted dates (approx 1½ cups)
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons unsweetened flaked coconut
  • 1 teaspoon espresso powder (optional)
  • ¼ cup unsweetened flaked coconut, for rolling
Instructions
  1. Put dates, cocoa, 3 tablespoons coconut and espresso powder in a food processor and puree until smooth. If mixture is too dry, add water by the teaspoonful (I needed about 3 teaspoons). If mixture becomes too wet, add more unsweetened coconut.
  2. Scoop mixture by the tablespoonful and form 1-inch balls. Roll balls in remaining coconut.
  3. Chill/store in refrigerator until ready to enjoy.

Source: Bon Appetit, June, 2012  

edamame guacamole

Edamame Guacamole

One of our favorite cuisines is Mexican, and an essential accompaniment is (of course) guacamole.  For a while now, I have been saving recipes for guacamole and finally decided it was time to make my own.  I wanted to give it with a healthy twist incorporating one of my favorite foods – enter Edamame Guacamole.

This guacamole did not disappoint.  There are little flecks of edamame throughout, adding a protein and fiber boost.  Along with the good fats from the avocado, this guacamole is a nutrition powerhouse.  The combination of the onion, chile and salsa (I used medium) give this guacamole some zip without being overpowering.  Below I listed the amounts that I used, but really everything can be adjusted to taste.  It is such a flexible and forgiving recipe.    This Edamame Guacamole tasted so fresh and delicious, I almost grabbed a bag of baked tortilla chips and some crudites and called it dinner.  Almost….but I needed to save some for a special recipe that I will be sharing with you tomorrow.  Edamame Guacamole meets an old childhood favorite!

Edamame Guacamole
 
Yields: 2 cups
Ingredients
  • 1 avocado, pitted and peeled
  • 1 cup shelled edamame (thawed if frozen - that is what I used)
  • ½ cup red onion, chopped
  • 1 chipotle chile in adobo, chopped
  • ¼ cup salsa
  • 2 to 3 garlic cloves, minced
  • juice of 1 lime
  • Salt and Pepper
  • Fresh cilantro, chopped (optional, to taste)
Instructions
  1. Put avocado, edamame, onion, chile, salsa, garlic and lime in food processor and pulse until smooth. Add cilantro, if desired. Tranfer to a bowl, add salt and pepper to taste and serve.

Adapted from Whole Foods

mixed green salad with roasted sweet potatoes and tangy yogurt dressing

Red-Leaf Salad with Roasted Sweet Potatoes

Red-Leaf Salad with Roasted Sweet Potatoes is all things good wrapped up in a salad.  You have your roasted sweet potatoes and red onion, green beans and pepitas, all on a bed of red leaf lettuce and topped with a tangy yogurt dressing.  Sound good?  Umm..yeah, I thought so too!  Mike and I don’t typically put dressing on our salads, but the first thing that he commented about this dish was ‘how good is that dressing!’  The dressing has some zip, so a little goes a long way.  It goes perfectly with the sweetness of the roasted sweet potato and onion.  There are so many yummy vegetables in this dish, I would happily eat it every day of the week.

I made a couple changes of note from the original recipe.  First, I used nonfat Greek yogurt instead of low fat regular yogurt.  The Greek yogurt adds a nice little protein boost, and frankly is what I always have on hand.  I’m sure regular yogurt would work just fine.  The other change I made was using pepitas, in lieu of walnuts, due to my tree nut allergy.  Pepitas are always tasty and added a nice little crunch.  However if you are a walnut fan, I suspect they would also be quite delicious in this dish.  Frozen green beans worked really well, but I look forward to using fresh green beans when the season hits.

Mike and I were talking in terms of ‘next time we have this’…which tells me there will definitely be a next time.  This salad is a keeper!

Red-Leaf Salad with Roasted Sweet Potatoes
 
Yields: 4 servings
Ingredients
  • 3-4 cups sweet potato, cut into 1-inch cubes
  • 1 red onion, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • Salt and Pepper
  • 10 ounces frozen cut green beans, thawed (or 1½ cups green beans, cut into 1-inch pieces)
  • ⅓ cup pepitas
  • ½ cup nonfat Greek yogurt
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • 1 head (10 ounces) red leaf lettuce (or spinach or mixed greens)
Instructions
  1. Preheat oven to 450 degrees. Line rimmed baking sheet with foil.
  2. Place sweet potato and onion on baking sheet and toss with olive oil. Roast until sweet potatoes are tender, approximately 30 minutes. Add green beans and pepitas and roast another 5 minutes.
  3. In a small bowl, whisk together yogurt, vinegar and garlic. Add salt and pepper to taste.
  4. Place lettuce on bowl and top with sweet potato mixture. Drizzle dressing on as desired and serve.

Slightly adapted from Everyday Food Light

vegetarian black bean tortilla soup with corn that is vegan and gluten free

Chunky Tortilla Soup with Black Beans

We have had the good fortune of enjoying unseasonably warm weather over the past few weeks, and it has been fabulous.  In fact, I even considered firing up the grill.  Of course a brisk, windy day, along with temperatures in the single digits, set me straight.  I went back to craving wintery comfort foods, and this Chunky Tortilla Soup with Black Beans is the epitome of wintery comfort food.  It’s warm, a little spicy and filled with vegetables.

From the original recipe, I used tomatoes with chiles, added more vegetables and increased the chili powder.  This soup reheats beautifully, though over time the broth gets absorbed making it almost like a chili.  I like it that way, but if you prefer your soup more soupy, I recommend adding some broth or water when reheating.  Chunky Tortilla Soup with Black Beans is a healthy and delicious soup, and perfect to enjoy this winter!

Chunky Tortilla Soup with Black Beans
 
Yields: 4-6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 5 garlic cloves, minced (or grated)
  • 2 teaspoons chili powder
  • 2 cans (14½ ounces each) diced tomates with green chiles, including juices
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 4-6 cups low-sodium vegetable broth (or chicken broth)
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 10 ounces frozen corn
  • Coarse salt and ground pepper
  • 1 cup crushed tortilla chips, plus more for serving (optional)
  • 1 tablespoon fresh lime juice
Instructions
  1. In a large Dutch oven, heat oil over medium heat. Cook onion for 5-7 minutes, until softened. Add garlic and chili powder and cook until fragrant (about 1 minute).
  2. Add tomatoes (with juice), beans, broth, spinach and corn; season with salt and pepper to taste.
  3. Bring soup to a boil; reduce to a simmer. Add tortilla chips, cook until softened, about 2 minutes. Remove from heat and stir in lime juice. Serve soup with lime wedges and more chips.
Notes
Adapted from Everyday Food Light
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Black Bean Chili with Roasted Butternut Squash

One of my favorite things about the fall season (aside from an abundance of pumpkin recipes) is chili.  Not any chili will do, however…there are only a few chili recipes that I actually like.  Each is as good as the next, and they all have one thing in common.  They are vegetarian, and so delicious that you don’t miss the meat!

This Black Bean Chili with Roasted Butternut Squash is a new recipe to add to my chili repertiore.  It rivals my go-to recipe and then some.  The butternut squash adds a little more work to this recipe, but it’s definitely worth it.  I found some pre-cut cubes of butternut squash, which is what I used this time.  It definintely cut down on prep time.  But if you’re looking at a beautiful butternut squash and wondering what to do with it, I highly recommend trying this chili.

Black Bean Chili with Roasted Butternut Squash
Yields 4-6 servings

1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch chunks
1 tablespoon extra virgin olive oil
salt and pepper, to taste

1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
1 yellow bell pepper, diced
4 garlic cloved, minced
2 (15 ounce) cans black beans, rinsed and drained
2 cups low-sodium vegetable broth
2 (14.5 ounce) cans diced tomatoes with chiles, including juices
1 tablespoon chipotle chile in adobo sauce, minced
2 teaspoons chili powder
1/2 teaspoon dried oregano
salt and/or pepper, to taste

  1. Preheat oven to 400 degrees. Toss butternut squash cubes with olive oil.  Spray a large, rimmed baking sheet with cooking spray.  Transfer butternut squash to prepared baking sheet and spread out in a single layer.  Roast, tossing occasionally, until just tender and golden brown (about 30 minutes). 
  2. Heat oil in large pot over medium heat.  Add onion and bell pepper, and cook, stirring frequently, until soft (about 5 minutes).  Add garlic, stirring 1 minute.
  3. Stir in beans, broth, tomatoes, chipotle chiles, chili powder and oregano.  Simmer, covered 10 minutes.  Uncover and cook 10 more minutes.
  4. Stir squash into bean mixture and cook 5 minutes.  Add salt and/or pepper, to taste.  Serve warm.

Adapted from Health, December 2006

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Chipotle Black Bean Tacos

Chipotle Black Bean Tacos are a delicious meatless taco recipe filled with black beans and vegetables. {gluten free, vegetarian, vegan, depending on toppings}
Chipotle Black Bean Tacos | alidaskitchen.com
Chipotle Black Bean Tacos are my favorite dish for meatless Monday, taco Tuesday or any day. They are fabulous! These tacos are made with mashed black beans, onions, peppers, chipotle peppers, spices, salsa, some broth, and then topped with any of your favorite taco toppings. The taco filling reheats well, and I often enjoy leftovers for lunches throughout the week (that is if there are any leftovers).
Chipotle Black Bean Tacos | alidaskitchen.com
These Chipotle Black Bean Tacos can be vegan and gluten free, depending on the tortillas and/or toppings. I enjoy them as a vegetarian options, since I like to add a bit of cheese. The taco filling reheats well, and I often enjoy leftovers for lunches throughout the week (that is if there are any leftovers).

Chipotle Black Bean Tacos
 
Author:
Yields: 6 servings
Ingredients
  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 2 bell peppers (ribs and seeds removed), chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1-2 teaspoons chipotle chili in adobo sauce, minced
  • ⅓ cup vegetable broth
  • 2 15 ounce cans of black beans, drained and rinsed
  • ½ cup salsa
  • 6 10-inch whole wheat tortillas
  • Topping ideas for serving: spinach or lettuce, diced tomatoes, shredded cheese, Greek yogurt or sour cream, chopped green onions, salsa
Instructions
  1. Heat oil in large non-stick skillet over medium heat. Add onion and peppers to pan and saute for 3-5 minutes, until crisp-tender.
  2. Add garlic, chili powder, cumin and chipotle chilis, and cook until fragrant, about 1 minute.
  3. Add beans and broth, and bring to a boil. Reduce heat until medium-low and simmer for 10 minutes, until mixture has thickened.
  4. Remove from heat and stir in salsa. Mash lightly using a potato masher (or fork).
  5. Stack tortillas, wrap in damp paper towel and microwave for 45-60 seconds.
  6. Serve ⅓ cup filling for each tortilla along with desired toppings.
Notes
Adapted from Pink Parsley, originally from Cooking Light

Chipotle Black Bean Tacos | alidaskitchen.com

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Rosemary Roasted Potatoes

As my rosemary plant continues to flourish, so continues my search for tasty recipes using rosemary.  I recently made Herbed Balsamic Grilled Chicken, which required a suitable accompaniment.  For some reason it was just screaming potatoes to me.  

This recipe for Rosemary Roasted Potatoes has a nice short list of ingredients and could not be any easier.  It is very hands off, which worked well with cooking the rest of the meal on the grill (or doing whatever else you need to do).

The only changes I made from the original recipe were adding more garlic and increasing the amount of potatoes to use up my 2 pound bag.  Otherwise, this recipe is absolutely THE perfect go-to recipe for roasted potatoes.

Rosemary Roasted Potatoes
Serves 6 to 8

2 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons fresh rosemary, minced
1/2 teaspoon kosher flake salt
Freshly ground pepper, to taste
2 pounds red potatoes, quartered
Preheat the oven to 400 degrees.

  1. Cut potatoes in quarters and put in bowl with the olive oil, garlic, rosemary, salt and pepper.  Toss making sure potatoes are well-coated.
  2. Dump potatoes on a foil-lined rimmed baking sheet and spread out so they are 1 layer.
  3. Roast in oven for at least an hour, or until browned and crisp.  Flip twice during cooking to ensure evenly browning. 

Slightly adapted from Ina Garten