Taco Soup

I adapted this recipe from one my mom gave me. Super yum, super easy, super awesome crockpot meal.

Ingredients:

• 1-14.5 oz can diced tomatoes with green chilies
• 2-14.5 oz cans petite diced tomatoes, preferably no salt added
• 1-14.5 oz can kidney beans, rinsed and drained
• about 2 cups/16 oz black beans, rinsed and drained
• about 12-14 oz of water
• 2 cups/16 oz frozen corn
• 1 package of mild taco seasoning mix
• 1 package of ranch dressing mix
• Optional toppings: tortilla chips, green onions, avocado, sour cream, shredded cheese, cilantro

Directions:

1. Combine all ingredients into a crockpot and stir.
2. Cook on high for 2 hours or low for 4 hours. Garnish with your choice of the optional toppings.

Notes about this recipe:

1. You can fudge on the bean amounts. It's up to you and how much of each bean you prefer.
2. The soup also tastes good without the ranch packet.
   
3. If you are using a regular taco seasoning package (not mild) but don't want it too spicy then just add half the package.
   

Saag and Homemade Garam Masala

Over vacation we made Chicken Saag for our families using this recipe from Allrecipes.com. When I made it for my family we experimented by making it without the chicken and added a few other adaptations to the recipe. The end result was quite tasty and my 18 month old daughter had 4 helpings.

This recipe is quite small and will only serve about 2 or 3 modest servings. With the recipe doubled we fed about 5 adults and 1 child.

Ingredients:

• 1/2 lb of spinach (8 oz)
• 1/2 an onion, chopped
• 1 1/4 cloves of garlic
• 1/8 tsp ginger powder
• 3/4 can of a 14.5 oz can of diced tomatoes (if you are really into the tomatoes just put the whole can in)
  
• 1/4 tsp ground coriander
• 1/8 tsp cayenne pepper
• 1/8 tsp ground turmeric
• less than 1/8 tsp ground cardmom
• 1 whole clove
• 1/4 tsp salt
• 1 Tb rice milk (or regular milk, or soy milk, you could probably even just add water)
• 1/4 tsp garam masala****
  
• 1 1/2 Tb plain yogurt

Directions:

1. Put the spinach into a large pot with 1/4 cup of water. Bring to a boil, cover the pan, and remove from heat. Set aside for 10 minutes (so spinach can steam). Put steamed spinach in a blender and puree. Set aside.
2. Put onions, garlic, and ginger into a large skillet or soup pot with a little olive oil (no more than 1 Tb), fry over medium heat until onions are browning.
3. Add tomatoes, ground coriander, cayenne pepper, turmeric, cardamom, clove, and salt. Add a tiny bit of water if mixture is looking too dry.
4. Add the pureed spinach and garam masala. Let simmer for 15 to 20 minutes. Add yogurt, then serve with rice or naan bread.

****If you can't find garam masala at the store, you can make your own using this recipe from Allrecipes.com.

Low Protein Disclaimer

This is a disclaimer post. I am going to start labeling recipes that qualify as low protein recipes, with the help of my good friend Katie M.

The disclaimer part of the post is this--just because it is marked as a low protein recipe please make sure you take the time to calculate the nutritional information to decide if it meets your specific dietary needs! Also, if it has a low protein label there will most likely be a second label that lists the low protein alterations you need to make.

Hopefully this addition to the blog will be helpful to some of you using this blog!

Company Cauliflower

(Photo from Allrecipes.com)

This recipe was submitted by Liz D. She found it at Allrecipes.com.

Ingredients:

• 2 heads cauliflower
• 1 1/2 cups sour cream
• 1 1/2 cups shredded Cheddar cheese
• 1 tablespoon butter
• 1 cup bread crumbs

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch casserole dish.
2. Break cauliflower into florets, place in large covered saucepan and steam until tender.
3. Place cauliflower in casserole dish; gently stir in sour cream and cheese.
4. In a saute pan over medium heat, melt butter; add bread crumbs and evenly coat.
5. Sprinkle bread crumbs over cauliflower mixture and bake for 25 to 30 minutes.

Spaghetti Squash

(Photo from Allrecipes.com)

This recipe was recommended by Liz D. She found it at Allrecipes.com. She says it was "a win." Around here we are all about recipes that win!

Ingredients:

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Stuffed Eggplant

Due to an awesome vacation to see family over the holidays and 1st trimester yuckies, there has been a serious lack of posting. However, vacation is now over and I'm heading out of the 1st trimester soon so this means more regular posting!

This recipe was sent to me by Katie M. It was inspired by this recipe on Allrecipes.com.

Ingredients:

• 1 large eggplant
• olive oil
• 1/2 pound fresh mushrooms, sliced
• 1 medium onion, diced fine
• 2 large garlic cloves, diced fine or pressed
• 1 red bell pepper, chopped
• 1 Tablespoon Italian seasoning
• 1 cup bread crumbs
• salt and pepper to taste
• 1/2 cup Parmesan cheese
• 1/4-1/2 cup cheddar cheese
  

Directions:

Cut eggplant in half length wise, scrape out insides and place scrapings in a large bowl. You want to scrape the eggplant as close to the skin as possible while still leaving the skin intact. Place the shells in a 8x8 baking dish and bake for 10 min at 375. Remove and set aside.

While the shells are baking give the eggplant scrapings a rough chop. Heat up a large skillet and saute onions and garlic in some olive oil for a few minutes until they begin to turn soft. Add bell pepper, chopped eggplant, and sliced mushrooms and saute until tender. Mix in Italian seasoning, bread crumbs, salt and pepper, and Parmesan cheese.

Scoop eggplant and mushroom mixture into eggplant shells. Top with cheddar cheese and bake for 15-20 min.