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

Chunky Tortilla Soup with Black Beans

January 12, 2012 ·
vegetarian black bean tortilla soup with corn that is vegan and gluten free
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!

vegetarian black bean tortilla soup with corn that is vegan and gluten free
Chunky Tortilla Soup with Black Beans
 
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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
Filed Under: gluten free, healthy, main dishes, Recipes, soup, vegan, vegetarian Tagged With: , , , , , , , , , , , ,

Apple Cheddar Frittata

November 1, 2011 ·

Since last week ended up being pumpkin week, I thought it would be fun to give a nod to another fall classic this week – the apple.   I enjoy an apple for lunch nearly every day and love using them in new recipes.  This Apple Cheddar Frittata was new to us and will definitely be making a recurring appearance.   The sweetness of the apple pairs beautifully with the sharp cheddar and the red onion balances nicely with the two.

Mike told me this is the best frittata I have made yet, though I’m noticing a trend.  He seems to say ‘this is the best yet’ with everything I make. Hmm… 🙂

Apple Cheddar Frittata
Yields 4 servings

1 medium red onion, sliced
Cooking spray
8 eggs, plus 2 egg whites
1 cup (4 ounces) white cheddar cheese, shredded
1 tablespoon light butter
salt and pepper, to taste
1 large (or 2 small) Gala apples, thinly sliced (peeling is optional)

  1. Preheat oven to 450 degrees with oven rack set to the top third.
  2. In a medium nonstick ovensafe pan sprayed with cooking spray, cook red onions over medium heat until softened (about 7 minutes).  Put the onions in a separate bowl and set aside.  
  3. In a medium bowl, whisk together the eggs, egg whites, 1/2 cup cheese, salt and pepper.  Stir in onions.
  4. In the same pan used for the onions, heat butter over medium.  Add egg mixture, and after 1 to 2 minutes once the eggs have set, arrange the apples on top in a circular pattern, starting from the outside edge.  Sprinkle with remaining.
  5. Transfer skillet to oven.  Bake until frittata is set in the center, about 20 minutes.  Using a rubber spatula, release frittata from pan and transfer to a cutting board.  Let sit for 5 minutes.  Cut into wedges and serve.

Adapted from Martha Stewart

Filed Under: gluten free, Recipes, vegetarian Tagged With: , , , , , , ,

Porcini Mushroom and Spinach Risotto with Mascarpone

October 7, 2011 ·
Years ago, I aspired to make risotto for the first time.  But I hesitated, because it was a little intimidating and seemed quite difficult.  Coincidentially, around the same time, I happened to catch a cooking show about risotto.  The chef explained step-by-step how to make it and alleviated any uncertainty I had.  Armed with a recipe from Cooking Light, I was bound and determined to perfect the art of making risotto!
Fortunately, risotto was just as easy to make as the professionals on television led me to believe.  Years later, we are still enjoying that same recipe, however since then I have incorporated a few changes to the original recipe.  I swapped oregano for thyme, added lots of fresh spinach and used vegetable broth to make this a vegetarian dish.
While we enjoy this risotto as a vegetarian entree, it of course makes for a wonderful side dish.  Porcini Mushroom and Spinach Risotto with Mascarpone is a household favorite, suitable for company, and a definite crowd pleaser.
Porcini Mushroom and Spinach Risotto with Mascarpone
 
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Ingredients
  • 1½ cups boiling water
  • ½ ounce dried porcini mushrooms
  • 14 ounces vegetable broth
  • Cooking spray
  • 1 cup uncooked Arborio rice (or other short-grain rice)
  • ¾ cup chopped shallots
  • 4 garlic cloves, minced
  • ½ cup white wine
  • ¼ cup (2 ounces) grated Parmigiano-Reggiano cheese
  • ¼ cup (1 ounce) mascarpone cheese
  • 1½ teaspoons dried oregano
  • 2 cups chopped fresh spinach
  • salt and pepper, to taste
Instructions
  1. Combine boiling water and mushrooms; let stand for 10 minutes. Drain through colander over a bowl. Reserve 1¼ cups soaking liquid, and chop mushrooms.
  2. In a small sauce pan, bring soaking liquid and broth to a simmer (do not boil), keeping mixture warm over low heat.
  3. Heat a large saute pan over medium-high heat. Spray with cooking spray. Add rice, shallots and garlic; saute 5 minutes, or until the rice gets browned and toasted.
  4. Add wine and cook until liquid evaporates (about 2 minutes).
  5. Reduce heat to medium. Add 1 cup broth mixture to rice mixture and cook until liquid is nearly absorbed (about 5 minutes); stirring frequently.
  6. Add remaining broth mixture ½ cup at a time, stirring frequently, until each portion of the broth mixture is nearly absorbed before adding the next (about 25 minutes total).
  7. Remove pan from heat. Add mushrooms, cheeses, oregano, spinach, salt and pepper, stirring gently until combined and cheese melts. Serve warm.
Nutrition Information
Serving size: 4 servings
Adapted from Cooking Light
Filed Under: gluten free, healthy, main dishes, Recipes, sides Tagged With: , , , , , , , , , ,
healthy chocolate peanut butter oat coconut bites

Healthy Peanut Butter Balls

October 5, 2011 ·

 

healthy peanut butter balls | alidaskitchen.com

Healthy Peanut Butter Balls are an addictive, no-bake snack, made from simple ingredients found in your pantry.  

It is no secret that I love peanut butter.  So you can imagine my excitement when I was selected to participate in the Foodbuzz Tastemaker program with the National Peanut Board.  The task was to create a snack recipe using peanut butter and incorporating other ingredients found in most homes. Easy enough!

I wanted to make something healthy, convenient and easy.  I also wanted to make something with oats.  It was time to roll up my sleeves, grab ingredients from the pantry and experiment.

healthy chocolate peanut butter oatmeal coconut bites

After adding a little here, a touch there,…voila! I finally got the results I was looking for, using simple wholesome ingredients found in my pantry.

This healthy snack could not be any easier to make. The recipe requires no baking; simply measure, mix, roll and chill. The mixture may seem a little dry at first, but as you continue to mix it comes together (or add a little more honey or peanut butter to moisten the mixture to a consistency that works for you). Rolling the balls in a coating as optional. It makes the balls a little less sticky on the fingers, and also is a fun way to vary the flavors, but it is not necessary.

Healthy Peanut Butter Balls are a healthy and delicious snack, or even a quick breakfast on-the-go, featuring one of my favorite foods of all time…peanut butter!

Healthy Peanut Butter Balls
 
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Yields: 16-18 balls
Ingredients
  • 1 cup peanut butter, natural is preferred (chunky or creamy)
  • 2 tablespoons honey (or agave nectar)
  • 1 cup rolled oats
  • 2 tablespoons ground flaxseed or wheat germ
  • 2 tablespoons sweetened flaked coconut
  • cocoa powder, wheat germ, powdered sugar, chopped peanuts, (optional) – for coating
Instructions
  1. Heat peanut butter and honey in the microwave until easily mixed, about 15-20 seconds. Stir until blended.
  2. In a separate bowl, mix oats, flaxseed and coconut (if using) until combined.
  3. Add peanut butter mixture to oat mixture and stir until incorporated. (Mixture may seem a little dry at first…just keep mixing).
  4. Form a rounded tablespoonful of the combined mixture into a ball and place on a plate. Repeat until all mixture is used. Now, if you do not want to coat the balls, skip to step 6.
  5. Roll each ball in whatever coating suits your preference. Cocoa powder, powdered sugar, wheat germ, cinnamon sugar and chopped peanuts are some ideas.

Disclaimer: As part of the Foodbuzz Tastemaker program, I was provided with 2 jars of Planters peanut butter, from the National Peanut Board, for free.  The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

Filed Under: dessert, gluten free, healthy, kid-friendly, Popular, Recipes, vegan, vegetarian Tagged With: , , , , , , , ,

Mushroom and Spinach Frittata with Smoked Gouda

August 17, 2011 ·
Mushroom and Spinach Frittata with Smoked Gouda {Alida's Kitchen}

On Monday, I shared with you a summery dessert that uses 4 egg yolks.  I also promised you a healthy way to use up those remaining egg whites.  A promise is a promise!  This Mushroom Spinach Frittata with Smoked Gouda uses exactly 4 egg whites.  How is that for even-steven!

Now I’m not normally a ‘smoked’ fan, but smoked gouda is truly the perfect complement to the earthy mushrooms in this frittata. The spinach gives beautiful color and flavor to the dish as well. From the original recipe, I increased the onion and added garlic. To compensate for these additions, I increased the olive oil by 1 teaspoon.

The result is a delicious protein-packed veggie-filled dish that is perfect for breakfast, brunch, or a light dinner served with a side salad (saving room for Lime Tart for dessert, of course).

Mushroom and Spinach Frittata with Smoked Gouda
 
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Yields: 4 servings
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped Vidalia onion
  • 8 ounces sliced mushrooms (I used baby bellas)
  • 3 garlic cloves, minced
  • 4 cups packed baby spinach leaves
  • 2 large eggs
  • 4 large egg whites
  • ½ cup shredded smoked Gouda cheese, divided
  • Pinch of salt
  • ¼ teaspoon pepper
  • Cooking spray
Instructions
  1. Preheat oven to 350 degrees. Spray 8-inch round cake pan with cooking spray. Set aside.
  2. Heat olive oil in large nonstick skillet over medium-high heat. Add onion, cook 2 minutes. Add garlic, cook 1 minute. Add mushrooms; cook, stirring frequently, until tender (approximately 5 minutes). Add spinach, cover and cook until wilted (1 minute).
  3. In a medium bowl, whisk together eggs, egg whites, ¼ cup cheese, salt and pepper. Add spinach mixture to egg mixture, mix well.
  4. Pour mixture into cake pan and sprinkle with remaining ¼ cup cheese.
  5. Bake 30 minutes or until eggs have set. Cut into 4 wedges and serve.

 

Nutrition Information per Serving (1/4 frittata)
Calories = 177 ~ Fat = 9.6g ~ Carbs = 8.8g ~ Fiber = 1.5g ~ Protein = 13.5g

Adapted from Health Magazine, March 2007

Filed Under: breakfast, gluten free, healthy, main dishes, Recipes, vegetarian Tagged With: , , , ,

Chipotle Black Bean Tacos

August 1, 2011 ·
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
 
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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

Filed Under: gluten free, healthy, kid-friendly, main dishes, Recipes, vegan, vegetarian Tagged With: , , , , , , ,

Grilled Chicken Caprese

July 29, 2011 ·
Happy Friday everyone!   I hate to the be the bearer of bad news, but can you believe the end of July is upon us?   Summer is whizzing by in the blink of an eye.  We are trying to take advantage of all that summer has to offer, though a few activities still remain on our ‘to do’ list.  On the other hand, we certainly are taking every opportunity to grill (something we did not do once last summer, back when I was still working, and we were stuck in our pizza/pasta/p’eggs routine).   

In any case, we are having a great summer here at Alida’s Kitchen, and I hope you are too!

After making Herbed-Grilled Tomatoes, I developed an appreciation for the delicious flavor of grilled tomatoes. So when I saw a Caprese Chicken recipe that grilled the chicken AND the tomatoes, it went on my ‘must make’ list immediately!   

Grilled Chicken Caprese is a simple weeknight (or quick weekend meal) that takes little effort and yields an impressive result.  First you make the marinade.  Then marinate slices of the fresh mozzarella (yum!).  While the cheese is marinating, you grill the tomato slices and chicken cutlets, which takes about 5 minutes.  Last, simply put everything together, let it sit a little bit if you can, and then eat!

The result is a delicious Caprese-inspired grilled chicken dish that is quick and easy to make. The original recipe states it takes 30 minutes, which sounds about right…but that includes eating time! 🙂  Enjoy!

Have a great weekend!

Grilled Chicken Caprese
Yields 4 servings

2 tablespoons chopped fresh basil
2 tablespoons red wine or balsamic vingar
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
salt and pepper
4 slices of fresh mozzarella cheese, cut into 1/4-inch slices, halved and patted
4 chicken breast cutlets (or butterflied chicken breast halves)
2 teaspoons extra virgin olive oil
8 tomato slices (2-3 tomatoes), cored and cut into 1/2-inch slices

  1. Make marinade/dressing: whisk together basil, vinegar, garlic and olive oil.  Season with salt and pepper to your taste preference.
  2. Take 2 tablespoons of the marinade and pour over mozzarella slices, turning the slices to make sure cheese is coated.  Set aside.
  3. Pat chicken dry and then drizzle about a 1/2 teaspoon of olive oil on each side of chicken cutlet and season with pepper.
  4. Preheat grill to medium-high heat and spray grates with cooking spray or rub with oil. 
  5. Grill chicken and tomatoes until chicken is thoroughly cooked and browned and tomatoes are slighly charred (about 2 minutes per side).
  6. Transfer chicken to platter and top each cutlet with 2 tomato slices.  Drizzle with remaining vinaigrette and top with mozzarella.  Cover with an inverted plate or tented foil and let sit for 5 minutes (up to 10 minutes, if you can wait that long).  Serve.  

Adapted from Cook’s Country, August/September, 2011

Filed Under: gluten free, healthy, Recipes Tagged With: , , ,

Rosemary Roasted Potatoes

July 27, 2011 ·
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

Filed Under: gluten free, healthy, Recipes, sides, vegetarian Tagged With: , , ,

Mixed Green Salad with Dried Cherries

June 3, 2011 ·

I love this salad!  It’s simple.  It’s elegant.  It’s delicious.

mixed green salad dried cherries and pepitas with balsamic vinaigrette

What’s not to love really.  Mixed greens.  Mustard and red wine vinaigrette.  Sliced red onion.  Sweet dried cherries.  Toasted pepitas.

The tangy vinaigrette is the perfect complement to the sweetness of the cherries and red onion.  And the roasted pepitas add a complexity that tops off the salad perfectly.
Mixed Green Salad with Dried Cherries
 
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Ingredients
  • 3 teaspoons red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon extra virgin olive oil
  • Fresh ground pepper
  • 8 oz mixed greens
  • ½ cup sliced red onion
  • ½ cup dried sweet cherries
  • ¼ cup pepitas
Instructions
  1. In a 350 degree oven, toast pepitas on a pie plate for 10 minutes.
  2. In a large bowl whisk together vinegar, mustard, olive oil and ground pepper.
  3. Add mixed greens, onion, cherries and pepitas to bowl and toss to combine.
Nutrition Information
Serving size: 4 servings

Adapted from Martha Stewart

Thank you for visiting Alida’s Kitchen!  Have a great weekend!

Filed Under: gluten free, healthy, Recipes, salad, vegan, vegetarian Tagged With: ,

Cheese Enchilada Casserole

June 1, 2011 ·
lighter vegetarian cheese enchilada casserole

Truth be told, after the birth of our son, my husband (Mike) and I fell into what some might affectionately call a “dinner rut.”  Our dinners were something quick and easy for Mike to whip together while I took care of putting the baby to bed.  And the rotation went something like this: pizza (frozen), pasta (fresh ravioli), Pei Wei (sesame chicken!), and eggs (which later morphed into “p’eggs”).  We were tired.  We were hungry.  Sometimes we had pizza 2 nights in a row.  After many many months we were ready for a change.  The baby was older and bedtime a bit more predictable.  It was time to dig into my recipe archives, and the revival of Cheese Enchilada Casserole was born.

Cheese Enchilada Casserole is an easy weeknight meal that’s full of flavor and is healthy too.  With some advance prep work it can easily be assembled and on the table in around 30 minutes.  There are countless variations that can evolve from this basic recipe – add chicken or black beans, vary the cheese or tomatoes or sauce.  Yet it’s just as tasty prepared in the version written below.

Cheese Enchilada Casserole
 
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Yields: 4 servings
Ingredients
  • 1 cup (8 oz) fat free cottage cheese
  • 1 cup (4 oz) shredded cheddar cheese
  • 1 bunch green onions, chopped
  • 15 oz can diced tomatoes with green chiles
  • 3 cloves minced garlic
  • 2 tsp chili powder
  • 1 cup taco sauce
  • ¼ cup (1 oz) shredded cheddar cheese
  • 9 6" corn tortillas
  • Cooking spray
Instructions
  1. Preheat oven to 375 degrees. Spray 13 x 9 baking dish with cooking spray. Set aside.
  2. Mix first 6 ingredients, through chili powder, in bowl. [This step can be done in advance]
  3. Place 3 corn tortillas in baking dish. Top tortillas with ½ of cheese mixture. Repeat. Top final layer with 3 corn tortillas.
  4. Pour taco sauce over tortillas and top with ¼ cup cheddar cheese.
  5. Bake uncovered for 25 minutes. Let sit for 5 minutes before serving. Slice into 4 pieces and serve.

Adapted from Cooking Light

Filed Under: gluten free, healthy, main dishes, Recipes, vegetarian Tagged With: , , , ,