Happy Halloween!

October 30, 2008 · Filed Under Recipes · 1 Comment 

Sweet Potato and Black Bean Chili

Serves 6-8

Preparation Time
20 mins

Cooking time
35 mins

1 Tablespoon olive oil
1 medium red onion, chopped
1 anaheim pepper, chopped
2 cloves garlic, minced
2 sweet potatoes (1 1/2 lbs), peeled and cut into 1/2-inch cubes
1 28-can whole plum tomatoes
1 cup water or vegetable stock
2 15-ounce cans black beans, drained
1 dried chipotle pepper (smoked jalepeno), seeded and chopped (easiest to do with scissors)
1 teaspoon cumin
1 teaspoon chili powder
1/2 cup chopped fresh cilantro leaves

Warm the oil in a large pan over medium heat and add the onion, pepper, garlic, and sweet potato chunks. Saute, stirring often, until onions are soft, about 5 minutes.
Add the tomatoes, breaking them up with the back of a wooden spoon.  Add water or stock, beans, chipotle, cumin, and chili powder, bring to boil, reduce heat to simmer, cover, and cook for 30 minutes, or until sweet potatoes are tender.  Stir in cilantro and serve.

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Until next week, Eat Well, Be Well and LOVE Every Bite!

~Jenny

Shiitake Mushroom-Miso Soup

October 23, 2008 · Filed Under Recipes · 1 Comment 

Serves 6

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Nutrition All-Star: Miso is a fermented soy product, rich in beneficial enzymes. The good qualities are destroyed by heat, so it is added at the end of cooking and should not be boiled.

1 oz dried shiitake mushrooms
2 cups water
2 teaspoons olive oil
1 large leek, chopped
1 large carrot, sliced
2 stalks celery, chopped
1/4 cup chopped fresh sage (or 1 t dried)
1/2 teaspoon dried thyme
1 15-oz can cannellini beans or other white beans, drained
3 cups vegetable broth
salt and black pepper to taste
1/2 cup vegetable broth
1 Tablespoon light miso
2 cups baby spinach leaves

Combine mushrooms and water in a saucepan; cover and simmer for 15 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. When cool enough to handle, thinly slice and set aside.

Heat oil in a large soup pot over medium-high heat. Add leek, carrot, celery, and mushrooms to pan; sauté 5 minutes or until tender. Add sage and thyme and cook for another 2 minutes.

Add the beans, 3 cups vegetable broth, and reserved mushroom liquid and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Right before serving, stir in spinach leaves until just wilted. Also, whisk miso into 1/2 cup vegetable broth and stir mixture into the soup. DO NOT boil it after adding miso. Add salt and pepper to taste and serve.

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Until next week, Eat Well, Be Well and LOVE Every Bite!

~Jenny

Mayan Squash and Adzuki Bean Saute

October 9, 2008 · Filed Under Recipes · Comment 

Serves 4 to 6

MEAL IN MINUTES!

Preparation Time
10 minutes

Cooking Time
10 minutes

Mayan squash is a variety of summer squash and looks like a mini green pumpkin.  It is super-tasty but if you can’t find it you can use pattipan or zucchini.

1 Tablespoon olive oil
2 Mayan squash, sliced (no need to peel, just cut off the ends and slice)
4 green onions, chopped
1/4 lb shitake mushrooms, stemmed and thinly sliced
1/2 lb (8 oz) cremini or button mushrooms
1 15-oz can adzuki beans, drained
1 teaspoon tarragon
salt and pepper to taste
1/4 cup chopped parsley, for garnish (optional)

In a large skillet, heat oil and sauté squash, onions, and mushrooms for 5 minutes. Add beans, tarragon and a sprinkle of salt and pepper.  Saute for another 5 minutes or until squash is fork tender. Serve with a grain and garnished with parsley, if desired.

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Until next week, Eat Well, Be Well and LOVE Every Bite!

~Jenny