Filed under: Uncategorized | Tags: black beans, cob, corn, csa, enchiladas, healthy, lunch, salad, vegetarian, veggie
Here’s this week’s CSA veggies. I knew that the prep work would take a while, so I had a banana to hold me over before I got started.
After my little ‘naner snack, I took on the corn. The corn is the biggest job – you have to peel, then cut all the kernels off. It kinda takes a while. I do have a trick for de-kernel-ing the cob: in a large mixing bowl, stand a cereal bowl upside-down inside to use as a stand. As the kernels fall off, they fall into the bowl. Check it out:
So cool, right? I wish I could take credit for such simple brilliance, but I’m pretty sure I saw someone on a cooking show do this at some point.
Anyhow, with all this corn taken care of, I reserved one cup of the kernels for the black bean enchilada bake, and made corn salad with the rest. For the corn salad, I finely chop a small onion, and toss it with the corn, a splash of red wine vinegar and some salt and pepper. Today I chopped up some fresh basil and threw that in too because I had some on hand. It’s simple, fresh, and really delicious. Some pics:
Whew! After all that corn work, I had quite a spread for lunch: black bean soup, a green pepper, some of the corn salad, and a few baked tortilla chips with some leftover monterey jack cheese from the enchilada bake.
I’m going to relax a bit, then figure out when/what workout I’m going to fit in today, then get back to the cooking and baking extravaganza!
Filed under: Uncategorized | Tags: black beans, cooking, health, Magic Bullet, nutrition, quick meals, recipe, soup
When I’m in a pinch, or just looking to unload some leftovers, this is the meal I go to. It’s fast, easy, versatile, and delicious (not to mention very good for you). It’s an easy three-step process. It may take a whopping 5 minutes to make. Seriously.
There you have it. My black bean soup. All you need are black beans, salsa, and chicken broth in its most basic form. Add all three (no need to use more than 1/3 or so of the salsa with a whole can of beans) to a blender, food processor, or Magic Bullet (my tool of choice). Mix it up. You can eyeball it to see if you’d like it more creamy or more soupy (for more soupy just add more chicken broth). Then heat and eat. It is super tasty in this barebones form. Note: This would also work w/ veggie broth for any vegetarians out there.
On Tuesday I made this for lunch and added chopped onions and leftover shredded chicken on top. Sometimes I add milk to it, a cheddar cheese cube, or a clove of garlic before I toss it in the Bullet.
I’ve even used other bean combos… like a more Italian-style soup using white beans, garlic, onions, rosemary, and chicken broth. This version is great with some crusty bread. No matter how it’s prepared, it’s always fast tasty, and nutritious.
Are there any delicious easy combos that you’ve come up with in a pinch?
