Tag Archives: recipe

Pinto Bean Poblano Soup

During the week I look for meals that are quick, easy and fit the healthy category too! This pinto bean  poblano soup has always been a hit. It really takes very little effort and time and just a few simple ingredients. SO  good. I picked up a few poblano peppers from the farmers market  and had a can of pinto beans on hand, so I decided to blend them together in a nice, hearty soup. I topped it with some avocado pieces and baked crispy tortilla strips that I just sprayed with olive oil and popped into the oven until crisp. I made enough for leftovers, but my sister ate them all! I guess I’m just going to have to make it again! Here’s the recipe.

Note: Poblano peppers are on the mild side but depending on the pepper may be slightly spicy. If you’d like less heat, remove the veins and seeds, if you’d like more, add a jalapeno or some chili flakes. 

You will Need

  • 1 can pinto beans
  • 2 cans fire roasted tomatoes
  • 3 small poblano peppers or 2 medium sized ones
  • 1 small onion, chopped
  • 2-3 cloves of garlic
  • optional can of vegetable broth

Poblano

Directions:

  1. Roast  the poblano peppers in a 450° oven until they blister. Turn over once one side blackens a little bit and allow the other side to broil.
  2. Remove from the oven, and place poblano peppers in a bowl, covered with a lid to steam them.
  3. Remove the skins and seeds and chop.
  4. In a pot, heat some oil
  5. Add chopped garlic and onion and saute until transluscent
  6. Add 2 cans of fire roasted tomatoes and saute some more
  7. Add the poblano peppers, and pinto beans and salt liberally
  8. Add an optional can of vegetable broth or some water and allow this to simmer on medium for about 10 minutes.
  9. Remove from heat and blend
  10. Garnish with some tortilla strips, avocado, chives, cilantro, greek yogurt or whatever you would like!  My garnish was some pea shoots, avocado and home-made tortilla strips.
  11. Serve!

IMG_291465436083-C590-4AA6-AA1B-153BF258E410IMG_2908

Servings: 3-4

Advertisements

Cajun Roasted Rainbow Carrots

So I got these awesome multi-colored carrots at Trader Joes. It immediately gave me some kitchen inspiration. In the winter time I often love making cajun roasted sweet potato fries. Sometimes I add in some turnips or carrots. There are several different varieties of carrots, but the most popular is obviously orange. Apparently each type of carrot has different nutrient and antioxidant properties

DSC_0001

The carrots contain the following properties, according to this Time article:

  • Orange: Beta and alpha carotene pigment. This promotes vitamin A production by the body, which is essential for healthy eyes.
  • Purple: Anthocyanin, beta and alpha carotene pigment. Purple carrots typically have an orange core, and their pigment-related nutrients may provide additional vitamin A and prevent heart disease.
  • Red: Lycopene and beta-carotene pigment. Lycopene is the same red pigment that gives tomatoes their deep color and is linked to a lower risk of certain cancers, such as prostate cancer.
  • Yellow: Xanthophykks and lutein. Both are linked to cancer prevention and better eye health.
  • White: The nutrients don’t come from the pigment but from the fiber, which promotes healthy digestion.

Fascinating stuff! They each have a different taste too. I find the orange variety to be sweeter, ad the yellow and white varieties to be a little bit more starchy, like potatoes. For the recipe,  you just need 3 simple ingredients and an oven. I just tossed them with olive oil and some spicy cajun seasoning and roasted them up. They were a super delicious snack!

DSC_0022You Will Need:

  • A good bunch of rainbow carrots
  • Olive oil
  • Cajun seasoning (salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes)

 

DSC_0040

To Prepare:

  1. Preheat an oven to 400 or 425 degrees.
  2. Peel and cut the carrots into even 1 1/2 inch  sticks
  3. Lay them out on a baking sheet and toss with olive oil.
  4. Sprinkle with cajun seasoning (generously) and toss them up
  5. Bake for 20 minutes or until fork tender. The high heat helps the outsides to crisp up a bit. Try not to overcrowd the baking tray or the carrots will steam rather than roast and might become mushy.
  6. Enjoy as a healthy side dish or snack! DSC_0044DSC_0080

Prep time: 10 mins

Bake time: 20 mins

1 bag of carrots serves 4 as a side dish.

DSC_0085