Black Bean Soup

Years ago, our pastor passed on a link for Brian's Black Bean Soup.  I had never tried black beans at that point, but was doing Phase 1 of South Beach, was tiring of the limited recipes I was using and thought this fit the bill.  Glad I did since it's delicious and filling (and I think Phase 1 friendly).

Note: I omit the cayenne pepper since we don't like things on the spicy side and find the chili powder gives it enough of a kick for our liking.

Bread

Recently I was introduced to "Artisan Bread in Five Minutes a Day".  I've tried to make bread in the past but it never turned out right, didn't rise like I expected it to and always tasted floury to me.  I thought about getting a bread maker, but thought it was a rather large and expensive appliance that only made one loaf of bread.  Well, I borrowed "Healthy Bread in Five Minutes a Day" from the library since I was interested in making 100% whole wheat bread and tried a couple of the recipes, namely Traditional American-Style Honey Whole Wheat Bread, pg 80 (pictured above) and Soft Whole Wheat Sandwich Bread, pg 92  (pictured below as a loaf and buns), from which I also made Apple Strudel Bread, pg 277 (so yummy!).  Now I'm hooked!  It's so easy and the dough's so versatile!  From one dough recipe you can make bread, buns, flatbread, pizza, bagles etc since the dough is sitting in the fridge waiting to be used.  I loved it so much that I bought the book!  If you want to bake bread, give this a try!

Note: I made my loaves in a loaf pan, but most are free form on a stone or baking sheet.

Popsicles

With summer comes popsicles!  My mom made these when I was growing up and now I make them for my kids.  So yummy and refreshing and the gelatin prevents it from dripping too fast.  You can substitute juice for the cold water if you like.

Popsicles
In a large bowl, measuring cup or juice container combine:
1 pkg fruit flavoured gelatin mix
1 pkg unsweetened flavoured drink mix
1c sugar
2c hot water

Add 2c cold water or juice  Mix well.  Pour into popsicle molds and freeze.  Makes approx. 20 popsicles.

Iced Coffee

Summer is here and it's time for iced coffee.  In years past I would make my iced coffee with instant coffee, but when I tried that this year it just didn't do anything for me.  So, to my trusty "cook-book" (aka the Internet) I went and found iced coffee recipes entitled "Perfect", "The Best", "The Last Recipe You'll Ever Need" and they were all made quite similar so I tried it and now am hooked.  I've also since hooked quite a few of my friends as well.  It's easy, it's much cheaper than buying one and once it's made, is readily available (which is not always a good thing as one is rarely enough).  In the end I settled on the

"Perfect Iced Coffee" recipe. 

Her ingredients are:
1lb course ground coffee (a strong, rich blend)
2 gallons (32 cups) cold water

I've cut it down to a managable amount:

1/4 lb (4oz or 113 grams) course ground coffee
8 cups cold water

Put coffee in a large enough container.  Pour water over top and stir to ensure all the grounds get wet.  Cover and let sit for at least 8 hours.  When the time has passed, strain into a clean container with a fine sieve, coffee filter or cheese cloth.  Discard of grinds.  Refrigerate the brew (good for at least a month, but never lasts that long).  When cold, pour desired amount over a glass of ice and add cream and sweetener to taste.

Note: I use agave necture as I find sugar too hard to stir.  Honey would work too.   Others have made a simple sugar solution and kept that in the fridge to use.  Or, they also suggest flavoured syrups or even sweetened condensed milk.

PS. If you don't want to read all 1200+ comments on her post, commenters have suggested freezing unsused coffee in ice cube trays and using that for the ice cubes since then it wouldn't dilute your iced coffee.  Another reason why homemade is better.... :)

Skillet Lasagne

We enjoy lasagna, but it is a bit time consuming to make so we don't get it very often.  I finally tried a skillet lasagna and it only took about 30 min!  It went over well since one kid had three helpings, one two and my non tomato kid actually was able to choke it down with the promise of dessert!

Skillet Lasagna

1lb ground beef

1 small onion, chopped

3 cloves garlic, minced

1 14oz can diced tomatoes

1 1/4c water

8oz tomato sauce

1T dried parsley

1t each dried basil, oregano and salt

2 1/2c broken up lasagna noodles (I used extra broad noodles and they worked great)

1c cottage cheese

1/4c fat free grated Parmesan cheese

10oz chopped spinach, thawed and well drained

1 egg

basil and pepper (opt)

shredded mozzarella cheese

In a large skillet, brown beef with onion and garlic.  Drain.  Add tomatoes, water, tomato sauce, parsley, basil, oregano and salt.  Stir in uncooked pasta.  Bring to a boil, stirring occasionally.  Reduce heat, cover and simmer for 20min or until pasta is tender.  Combine cottage and Parmesan cheeses with spinach.  Mix in egg.  Sprinkle with basil and pepper to taste.  Drop cheese mixture by rounded tablespoon onto pasta mixture.  Cover and cook for 5 min.  Sprinkle with mozzarella and serve.  Serves 6

Chocolate Sour Cream Frosting

It was birthday time again here in our house and with it comes cake.  We find most icings too sweet and while perusing recipes came across this frosting recipe.  Tried it and it's a keeper!  When my MIL saw it she said she wanted just a small piece since it was so decadent, but when she tasted it, she was surprised at the taste.  It makes about 5c of frosting, enough to generously fill and frost a two layer 9" cake.

Chocolate Sour Cream Frosting

15oz semi sweet or bittersweet chocolate, chopped (or use chocolate chips or wafers)

1 1/4t instant coffee (opt)

2 1/4c sour cream, at room temperature

1/4-1/2c light corn syrup

2/4t vanilla extract

Melt the chocolate with the coffee (if using), in a double boiler or the microwave.  Remove from heat and let chocolate cool until tepid.  Whisk together the sour cream, 1/4c corn syrup and vanilla until combined.  Add the chocolate slowly and stir quickly until the mixture is uniform.  IMPORTANT: DO NOT ADD WARM CHOCOLATE TO COLD SOUR CREAM.  If you do, you will end up with chocolate pieces and not a smooth product. Taste for sweetness and add more corn syrup if needed.  Let cool in fridge until the frosting is a spreadable consistency, about 30 min.  Note: I whisked the chocolate and sour cream together with my electric whisk and it whisked up nice and thick.

Note: that is my older son blowing out the candle for his little brother, who didn't want to.

Black Bean Brownies

First heard of these brownies on the "Dr Oz" show and found this recipe somewhere on-line.  I did adjust it to use Stevia instead of sugar so that we could eat then when were on Phase 1 of the South Beach diet.  Don't let the beans deter you - if no one told you, you won't know they were even in there!  Try and find out for yourself.

Black Bean Brownies
1 15.5oz can black beans, rinsed and drained
3 eggs
3T oil
1/4c cocoa powder
1 pinch salt
1t vanilla
3/4c sugar or 24 drops of liquid stevia or 1/8t stevia concentrate or 1/2c agave necture or equivalent sweetener of your choice
1t instant coffee (opt)
1/2c chocolate chips and or nuts (opt)

Combine all ingredients, except chips, in a blender and blend until smooth.  Pour the mixture into a greased 8x8 square pan.  Sprinkle with chocolate chips, if using.  Bake at 350* for 30 min or until the top is dry and the edges start to pull away from the sides of the pan.

Note: If using stevia, be sure to use a good quality one as some are better than others.