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Lynsey Lou's

Enjoying Life One Bite at a Time!

Quick and Easy

Spaghetti with Sausage-Mushroom Sauce

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This was another one of those meals that taste ultimately won over the photo.  If I didn’t love this meal sooo much, I would probably hold off from posting it until I was able to get a better photo.  There’s just something about pasta with red sauce that doesn’t photo well for me, not sure why that is, but it just doesn’t.  Oh well, enough about the picture and my whining, let’s talk about the recipe.

These is another recipe that is fairly quick to assemble making it perfect for a weeknight meal.  It may seem like there’s quite a few steps but it really consist of boiling pasta (easy and effortless) and browning meat.  Those are the two most time consuming steps and the process doesn’t require your undivided making it easy to multitask.  This simple meal was packed with tons of flavor thanks to the various elements.  The Italian sausage added so much flavor and since I chose the to use the spicy variety, it lent some spice to the dish, as well.  The rosemary added a nice earthy element that really helped to brighten up the dish.  The sauce was a simple reduction of tomato sauce, cream and water; that thickened up perfectly and added just the right amount of creaminess to this dish.  The sweetness of the tomato sauce helped to cut through some of the spice from the sausage making them a perfect combination of flavor.

All of the elements worked wonderfully together; sweet, spicy, earthy and creamy.  This meal was packed full of flavor in every bite.  We loved everything about this meal.  It could easily be served alone, but to up the veggie power a nice, simple green salad could easily accompany this meal.  Spencer was so impressed with this meal; he even said he would pay for it if it were on the menu at a restaurant…he obviously thought it was that good!      

Spaghetti with Sausage-Mushroom Sauce

Ingredients:

Kosher salt
Freshly ground black pepper
12 oz spaghetti
3 Tsp olive oil
3/4 Pounds Italian sausage(sweet or spicy), casings removed
1 (8oz) package baby bella mushrooms, sliced
3 Tbsp tomato paste
1 Tsp fresh Rosemary, chopped
1/4 Cup heavy cream
Shredded (or grated) parmesan cheese, for topping (optional)

Directions:

Place a large pot of water over high heat and bring to a boil.  Liberally salt boiling water and add pasta.  Cook according to package instructions, reserve one cup pasta water, drain the pasta and set aside.

Meanwhile, place a large skillet over medium heat add one teaspoon olive oil to the pan and heat.  Add the sausage and cook, breaking it up with a spoon, until browned, about 5 minutes.  Using a slotted spoon, remove meat from pan onto a paper towel lined plate and set aside.

Add the remaining 2 teaspoons of olive oil to the skillet and place over medium-high heat.  Place the mushrooms in the hot skillet, season with salt and pepper and cook until lightly browned, about 3-4 minutes.  Stir in the rosemary and tomato paste and cook for an additional minute.  Return the sausage to the skillet and stir to combine.  Add the cream and one 1 cup of water, stir and bring to a gentle simmer and cook until thickened, about 8-10 minutes.  Adjust seasoning accordingly.

Add the pasta to the sauce and toss to coat.  Add reserved pasta water, to loosen, if needed.  Top with parmesan cheese and serve.   

Recipe source: Food Network Magazine

Chicken, Bacon, Ranch Taquitos

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What’s the first thing that comes to mind when you think of taquitos?  Automatically, my first thought is those deep fried, light and flaky, crispy tortillas filled with and ooey gooey, cheesy chicken concoction that you find in those “heat boxes” (for lack of a better word) in the convenient store.  Come on, you know exactly what I’m talking about.  I must admit, I was addicted to those things in high school.  It’s been a while since I’ve had one, so I don’t know if they would live to my memories expectations…some things are better left as just a memory! 

Even though I haven’t had one in a while doesn’t mean that I don’t crave them from time to time.  I’ve seen many taquito recipes circling the internet for quite some time, time after time I’ve planned to make them but for one reason or another those plans have gotten pushed to the side.  I have multiple recipes taquito recipes bookmarked, but when the opportunity finally presented itself I decided to make taquitos filled with cream cheese, chicken, bacon and ranch.  You can’t tell me that doesn’t sound good.  How could this not be good?

These taquitos were incredibly simple to prepare, perfect for weeknight meals.  I prepared the filling and stuffed the tortillas in no time.  While they were baking I prepared a few sides as well as a dipping sauce and our meal was on the table in under 30 minutes.  You can’t beat that!  Even better, the filling can be prepared in advance and stored in the refrigerator for 1-2 days before use.  I also love the idea of taquitos because they can be stuffed, rolled and stored in the freezer for future use.  These are perfect for appetizers, party food, but hearty enough to be served as the main course for a meal.    

These were full of flavor.  I love the combination of cream cheese and shredded cheese, it made for a rich, creamy, and flavorful filling.  The shredded cheese brought back the memories of the convenient store taquitos; the cheese was gooey and stringy.  The addition of sour cream helped to cut the richness of the cream cheese while also lending a bit of a tangy flavor.  To finish off the flavor profile ranch dressing mix is added along with moist, juicy chicken and crunchy, salty bacon.  These is a crowd pleaser for all ages!  This recipe was such a hit I can’t wait to try some of the other recipes I’ve come across with a variety of different mix-ins. 

Chicken, Bacon, Ranch Taquitos

Ingredients:

1 (8oz) package cream cheese (full, light or non-fat can be used )
1/4 Cup sour cream
1 Package bacon
4 Cups chicken, cooked and shredded
1 (1oz) package ranch dressing mix
1 Cup pepper jack cheese
1 Cup cheddar cheese
1-2 Green onions, chopped
1-2 Tbsp chopped jalapenos
20 (6 inch) flour tortillas
Salt and pepper, to taste
Non-stick cooking spray

Directions:

Preheat oven to 425.  Line a baking sheet with aluminum foil, spray with non-stick spray and set aside.

Cook bacon to desired doneness.  Place on a paper towel lined plate and allow to cool.  When cool enough to handle, crumble.

Meanwhile, combine cream cheese, sour cream, and ranch dressing mix in a large bowl and stir to combine.  Add both cheeses and jalapenos and stir.  Add the chicken and crumbled bacon and mix.  Season to taste.  Lastly, gently fold in the green onions.

Spoon 2-3 tablespoons of chicken mixture into tortilla, roll and place seem-side down on prepared baking sheet.  Repeat process with remaining ingredients.  Mist the tops of the taquitos with non-stick cooking spray, olive oil, or vegetable oil.  Place in oven and bake for 15-20 minutes; until heated through and cheese has melted. 

Remove from oven and allow to set for 5 minutes.  Serve with desired dipping sauce.

Notes-
Use a rotisserie chicken not only to save time but add another layer of flavor.

Use pre-cooked bacon as another time saver.

These are perfect for freezer meals.  Simply prepare the filling, stuff the tortillas and place in a freezer bag.  Store in the freezer and remove the desired amount and bake.

Use for your child’s lunch.  Bake in the morning, allow to cool, pack in a plastic bag and they can heat it up during lunch time. 

For a more hearty portion size use burrito size tortillas in place of 6-inch tortillas.

Recipe source: adapted from Six Sister’s Stuff

Cream Cheese Chicken

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I must admit I came thisclose to not sharing this recipe with you.  Not because it wasn’t good, because it was delicious, but because it just didn’t picture well.  I know, that’s a pretty petty reason, but still looks can either pull you in or turn you off.  But don’t worry, the taste, however, won in the end and I just couldn’t hold out on you. 

This chicken was full of flavor, protien and vegetables and is the ultimate one pot meal.  How easy is it to throw all of the ingredients in one pot, even frozen chicken, turn it on and forget about it?  That alone is a huge lifesaver during those hectic days/weeks/months.  It’s even better when you can throw it all in and have the end result be a flavorful and healthy dish that is delicious.   

When you’re ready to eat, your meal is waiting on you.  All you need are tortillas, sour cream, cheese, salsa or whatever else you want to top your taco.  This is a tasty and inexpensive meal that will feed a family of 2-3 for at least 2 nights, maybe 3.  Serve this will guacomole, salsa, Spanish rice or refried beans and you’ve got an easy and tasty meal perfect for anyone.

Cream Cheese Chicken

Ingredients:

1 1/2 Pounds boneless, skinless chicken breast (can be frozen)
1 (15oz) Can black beans, drained and rinsed
1 (15oz) can corn, drained
1 (16oz) jar salsa
1 (8oz) bar fat free cream cheese

Directions:

Place 1/4 can of beans, 1/4 can of corn and 1/4 jar of salsa over the bottom of the slow cooker.  Place chicken on top of the vegetables then pour the remaining vegetables over the chicken breast.  Cut the cream cheese into cubes and drop over the chicken-vegetable mixture.  Place crockpot on low for 8-10 hours (on high for 4-6).  Before serving, stir the chicken mixture to break up and shred some of the chicken.

Serving options:  Serve along side or over rice.  Serve in a flour or corn tortilla with desired toppings.  For leftovers, add a can of rotel along with chicken broth and simmer to make a soup.

Recipe source: Prevtion RD

Mongolian Beef

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Mongolian beef is one of my favorite Asian meals.  Pretty much anytime we go to
Pei Wei this is my “go to” dish.  We rarely go to PF Chang’s but we frequent Pei Wei quite often, since Pei Wei is the sister restaurant of PF Chang’s I knew the recipes had to be practically identical.  When I came across this recipe that claimed to be a “knock-off” of PF Chang’s Mongolian Beef on Love and Olive Oil I knew I had to try it out!  The claims are true, although it’s not identical (I mean it’s pretty close to impossible to replicate a restaurant dish exactly) it’s pretty darn close.  

There’s just something so irresistable about that sauce.  I’m a sweets girl and all but I mean this sauce is practically candy itself.  I love the sweet, salty, stickiness of the sauce and it coats the very tender, pan fried beef perfectly.  I served this exactly how I get it when we order out, over brown rice.  The starchy, brown rice compliments the rich flavors from the Mongolian beef so well, as well as helping to mute some of the richness from the sauce.  I think I could eat this on a weekly basis, my mouth is literally watering just tellin you about it.

I’ve always been one to steer away from Asian inspired meals because I always have such high hopes and they never turn out as good as envisioned.  Since I had a huge success with this dish, I now have a new found confidence for Asian style cooking and I will definitely be perusing my resources for more meals to attempt.  This meal was incredibly simple to make and very quick to put together.  I made this on a weeknight after work and had it on the table in about 30-40 minutes…which isn’t too shabby if I say so myself!  If you’re like me, and steer clear of Asian cuisine because of a lack of confidence or previous failure try this recipe to redeem yourself and get your confidence back.  You won’t be disappointed, I guarantee.              

Mongolian Beef

Ingredients:

2 Tsps vegetable oil

1/2 Tsp ginger, minced
1 Tblsp garlic, chopped
1/2 Cup soy sauce
1/2 Cup water
3/4 Cup dark brown sugar
Vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 Cup cornstarch
1 Medium yellow onion, thinly sliced
2 Large green onions

Directions:

To make the sauce-
Heat 2 teaspoons of vegetable oil in a medium saucepan over medium-low heat.  Add the ginger and garlic to the pan then quickly add the soy sauce and water before the garlic scorches. Add the brown sugar and allow to dissolve in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove sauce from the heat and set aside.

For the steak-
Place the cornstarch in a bowl or on a small plate and set aside.  Slice the flank steak against the grain into 1/4″ thick bite-size slices. (Tilt the blade of your knife at about a forty-five degree angle to the top of the steak so that you get wider cuts.) Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

Heat one cup of oil in a wok or large skillet until it’s nice and hot, but not smoking. Carefully add the beef to the hot oil and saute for two minutes, or until the beef just begins to darken on the edges. *The beef doesn’t need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to remove the meat and place on a paper towel lined plate, then pour the oil out of the wok or skillet.

Return the pan to the stove over medium heat, add the meat back to the skillet/wok. Add the onion and saute for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate, leaving the excess sauce behind in the pan.

Recipe source: adapted from Food.com via Love and Olive Oil

Breakfast Skillet

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I have to apologize.  I feel like I have been holding out on ya’ll.  It’s not intentional or anything, I promise.  I’ve been making this breakfast skillet over and over for the past several months now and I’m addicted.  This recipe has quickly become a favorite of my family.  I enjoy this meal for many reasons but mainly because it doesn’t keep me standing over the stove and away from my family.  The hardest part about this breakfast is waiting on it to finish baking.  We make the most of the waiting time by spending time together, playing and finding fun activities to do until it’s time to eat!  

Why do we love this so much?  For a couple of reasons: 1) It’s so quick and super easy to prepare.  2) It’s very easily adapted to suit tastes, types of fruit in season, and whatever you may have on hand.  So far I have made this with blueberries, strawberries, raspberries, and most recently a combination of  cranberries and apples.  The buttery biscuits, cinnamon and sugar help to offset the tartness of the cranberries and raspberries.  I have thoroughly enjoyed playing with different fruits and flavor combinations, I have so many more variations I can’t wait to try.  This has become a staple in our breakfast menu and a hit with everyone who has tried it, as well.  I am sure this will be just as big of a hit in your house as it is in ours!     

Breakfast Skillet

Ingredients:

For the Streusel Topping-
1/4 Cup granulated sugar
4 Tbsp unsalted butter
1/2-1 Tbsp ground cinnamon

For the skillet cake-
1 (12ounce) can buttermilk biscuits (or 2 small cans)
2 Tbsp butter
2 Tbsp brown sugar
1 Cup fruit, dried, fresh or frozen
1 Small apple, thinly sliced*

Directions:

Preheat oven to 350.

For the Streusel Topping-
In a small bowl or food processor combine 4 tablespoons butter, granulated sugar and cinnamon. With a fork, mash the butter and stir until ingredients are completely combined.

For the skillet cake-
Place skillet over low-medium heat. Place 2 tablespoons of butter and brown sugar in skillet and stir until butter is melted and ingredients are combined. Remove skillet from heat.

***If you are using apples, place 1/4 of the slices on the bottom of the skillet.

Place biscuits in the pan. Sprinkle ยพ of the fruit over the biscuits. Sprinkle the cinnamon sugar mixture over the biscuits. Sprinkle the rest of the fruit over the sugar mixture.

Place in oven and bake for 30-45 minutes, until the biscuits are cooked and the sugar mixture has melted.

Recipe source: Adapted from Paula Deen

Chicken Taco Soup

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We love all foods with Mexican flavors.  Honestly, I think I could eat Mexican food everyday and never get sick of it.  Give me a platter of chips and salsa and I’ll be content for days.  We’re also huge fans of soup.  So the marriage of Mexican flavors and soup was a perfect match, and made for the perfect meal.

So what can I say about this soup?  Although taco soup is nothing new in the food world, I’ve never made it.  I enjoy it every time I have it but for some reason beyond me we’ve never enjoyed a batch of homemade taco soup, until now.  This was such an easy soup to put together, it was only a matter of mintues before everything was in the pot and simmering.  The sweetness of the corn and tomatoes added so much natural flavor to the soup and help counteract the spiciness of the rotel and cayenne.  The cilantro added earthy and bright flavors and really helped brighten the flavors as well as add a splash of color.  And let me tell you, it’s always good to have a colorful plate…it’s just more appealing to the eyes(my MaMaw’s philosophy).  My MaMaw was a huge fan of color, not only in her wardrobe but on her plate as well.  A meal wasn’t complete without a splash of color!

We really enjoyed this soup, and it paired nicely with jalapeno cheddar cornbread.  This also reheats nicely for subsequent throughout the week, and I honestly think it may be better the day after it’s made just because the flavors have had more time to develop.  This soup freezes well, so you could make a big batch and put half in the freezer for future meals (or for one of those days you just don’t feel like cooking!).  The next time you have a craving for Mexican food, keep this soup in mind.  It’s a meal you’re entire family will enjoy. 

Chicken Taco Soup

Ingredients:

3 Cups rotisserie chicken
1 (14.5oz) can stewed tomatoes
1 Can Rotel
1 (14.5oz) can black beans
1 (12oz) bag frozen corn
3 1/2 Cups chicken stock
1 Medium onion, chopped
1 Package taco seasoning
1/2-1 Tsp cumin
1 Tsp garlic powder
1 Tsp chili powder
1/4 Tsp cayenne pepper
Salt and pepper to taste
2 Tbsp olive oil
1/2 Cup cilantro, roughly chopped plus additional for garnish

Directions:

Place a large dutch oven (or stockpot) over medium heat.  Add the olive oil to the pan and allow to heat for about 30 seconds.  Add the chopped onion and sautee until onion starts to become transulcent, about 2-3 minutes.

Once the onions begin to tenderize, add the tomatoes, chicken stock and rotel and stir together.  Then add the taco seasoning, cumin, garlic powder, chili powder and salt and pepper and stir to incoporate.  Add the corn, beans, and chicken and stir.  Bring to a boil and then reduce to a simmer.

Place the lid on the pot and allow to simmer, stirring occasionally, for 20 minutes.  Remove from heat and stir in the cilantro.  Spoon into bowls and enjoy!

Recipe source: A Lynsey original

Cheese Stuffed Portobello Mushrooms

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Here is yet another successful meatless meal.  Like I’ve said before, Spencer is definitely a meat and potatoes kind of guy and is skeptical about any meal I mention, let alone prepare that doesn’t include meat.  I am slowly but surely winning him over with some of the recent vegetarian meatless meals.  It’s not that he doesn’t like vegetables, it’s more a matter of not getting full from a meatless meal.  Him not filling up on meatless meals has been a non-issue, which is wonderful!  I enjoy encorporating meatless meals into our menu, so the fact that Spencer is enjoying them and getting enough to eat is a definite plus.

I’ve never had mushrooms as an entree; I’ve had them as sides and appetizers and I’m not really sure why I’ve strayed away from them as a main course.  I’m so glad that I finally decided to incorporate them into our menu as a main course one night.  The Portobellos were juicy and meat-y, so we definitely didn’t miss the meat in this meal.  The filling of cheese, spinach, breadcrumbs and tomatoes was a nice addition to the heartiness of the mushroom.  I loved the different cheeses incorporated into this meal; they alone lended so many different textures to each bite.  It was creamy, gooey, sharp and buttery all in one bite and it was delicious. 

The celery shallot salad was a nice addition to this meal as well.  It was the perfect side that was lite and flavorful but yet added a so much to this meal.  This too was a success since Spencer isn’t particularly fond of celery.  I was very skeptical about even putting this on his plate but I have to say I’m glad I did.  After taking one bite he said how much he like the salad, and he too was surprised that he actually like it.  He even went back for seconds!

These mushrooms were incredibly easy to prepare.  I had this meal on the table in under 30 minutes; including preparation.  This is ideal for a quick meal during the week.  I will definitely be keeping this one in our meal rotation.    

Cheese Stuffed Portobello Mushrooms

Ingredients:

Cooking spray

4 6-inch portobello mushroom caps
4 Cups spinach, chopped
1 Cup Panko breadcrumbs
1 Cup shredded mozzarella cheese
2 Shallots (1 finely chopped, 1 thinly sliced)
1 Large tomato, diced
3 Tbsp grated pecorino romano cheese, plus shaved pecorino for topping
3 Tbsp extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/2 Cup ricotta cheese
4 Stalks celery, washed, peeled and thinly sliced

Directions:

Preheat broiler.

Line the broiler pan with foil and mist with cooking spray.  Place the mushrooms gill-side down on the pan; broil 5 minutes.

Meanwhile, place the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons pecorino, 1 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl and toss to combine.

Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.

Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.

Recipe source: Food Network Magazine

Balsamic Glazed Mushrooms

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After I posted the classic steak I was suprised at how many emails I recieved requesting the recipe for the mushrooms I served as a side.  Your wait is over!  Here is the recipe for the balsamic glazed mushrooms!

These were as equally delicious as the steak and just as simple to prepare.  These mushrooms were the perfect compliment to the simple flavors of the steak.  The balsamic glaze introduced a whole new depth of flavor to the meal.  And I have to mention the garlic; I love the combination of garlic and mushrooms.  I don’t know what it is about that combination, but they definitely are a match made in heaven.  The garlic with the balsamic glaze really compliments one another and makes a perfect sauce for the mushrooms.

These mushrooms are simple yet elegant.  Perfect for a quick side dish but impressive enough for company.  Serve this with any steak and add a simple salad and you have the perfect meal!

Balsamic Glazed Mushrooms

Ingredients:

11 oz. chesnut mushrooms
2 Cloves garlic
1 Pat butter
2 Tbsp balsamic vinegar
Sea salt and black pepper, to taste
1 Tbsp olive oil

Directions:

Place a large frying pan over medium-high heat. 

Gently wipe mushrooms with a damp paper towel to clean.  Remove and discard the stems.  Mince the cloves are garlic.

Add olive oil to the pre-heated pan and allow to warm for a few seconds.  Add the mushrooms, and place in a single layer in the pan.  Fry the mushrooms for about 5 minutes on one side, then turn them over.  Add the garlic and salt and pepper and stir the mushrooms to coat.

Once the mushrooms begin to soften and the garlic begins to golden, remove the pan from the heat.  Add the butter and balsamic vinegar, allow the butter to melt and stir to coat the mushrooms in the glaze.

Recipe source: Jamie Oliver-Jamie’s 20 Minute Meals  

Brazilian Shrimp Soup

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I love Google reader, it helps me keep up on all of the blogs I love to follow as well as keep track of recipes I want to make down the road.  The other day I was going through all of the updates on my reader when I came across this soup on Kelsey’s blog.  Just the picture of her soup made me drool.  Number one, it looked delicious, and number two I love anything involving shrimp.  This recipe moved to the top of my list and it went on the menu for the following week. 

I love soup.  It’s the perfect meal, no matter what time of year.  I am always searching for different types of soups and when I find a recipe I want to try I work it into our menu.  We are huge fans of seafood, especially shrimp, so when I saw this recipe I knew immediately we would love it.  This was fairly simple to put together and quick enough for a weeknight meal.  This meal is a bit out of the norm as far as what I normally cook, so it was a welcomed change. 

It’s delicious and full of so much flavor.  The tomato base had so much flavor on it’s own; the the onions, garlic and peppers not only enhanced the flavor but acted as a natural thickener.  The coconut milk not only added a creamy texture but added a muted tropical flavor to the soup.  The cilantro added a brightness to the soup as well as sublte earthiness; plus you just can’t go wrong with cilantro (I love it!).  All of these flavors combined made for one delicious pot of soup.  This was delicious not only the first time but even better as leftovers, since the flavors had time to meld together.  I can’t wait to have this soup again!   

Brazilian Shrimp Soup

Ingredients:

2 Tbsp olive oil
1 Yellow onion, chopped
1 Red bell pepper, chopped
3 Cloves garlic, minced
3/4 Cup long-grain rice
1/2 Tsp red pepper flakes
1 3/4 Tsp salt
1 (14.5 oz.) Can crushed tomatoes
5 Cup water
1 Cup canned unsweetened coconut milk
1 1/2 lbs medium shrimp, peeled and cut in half horizontally
1/4 Tsp black pepper, plus more to taste
1 Tbsp freshly squeezed lemon juice
1/2 Cup cilantro, chopped

Directions:

In a large Dutch oven (or stockpot) heat olive oil over medium-high heat.  Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 7 minutes.

Add rice, red pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes, or until the rice is almost tender.

Stir in the coconut milk. Return the mixture to a simmer, then stir in the shrimp. Simmer until shrimp is just cooked through, three to five minutes.

Stir in the pepper, lemon juice and cilantro. Serve immediately.

Recipe Source: Kelsey’s “Apple a day”, originally from Savory, Spicy, Sweet

Pasta with Mexican Black Bean Sauce

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We are not vegetarians, nor are we in the process of converting but I think it is a very good idea to have some meatless meals on filed away.  Spencer is a meat and potatoes guy, so the idea of converting to vegetarians is completely out of the question.  I do, however, like to incorporate meatless dishes into our meal plans and I am slowly but surely building up my vegetarian recipe repertoire so that I can hopefully have a meatless dish every week.

Spencer isn’t opposed to vegetarian dishes, but they do have to be filling.  Some recipes we’ve tried have been satisfying initially but a few hours later he’s back in the kitchen looking for something else to eat.  So one of the main requirements for any meatless dishes I make is that they have to be hearty.  This pasta was delicious, filling and yet surprising light.  I loved the flavor combination in this sauce.  It was savory, smokey and sweet all at the same time.  The cheese is a delicious accompaniment, as well, it add a sharpness to each bite.  The cilantro and fresh tomatoes bring it to live and give it an extra burst of flavor, and it makes the plate look pretty too!

In addition to this being a very delicious vegetarian dish, it is also very minimal in time and preparation.  Pasta is a very quick food to prepare anyway,and having a sauce that takes just as little time to prepare as pasta, makes this the perfect weeknight meal.  There’s nothing better than a quick meal that is not only healthy but delicious!  Tucker even loved this; he cleaned his plate and then helped me finish off mine.

Pasta with Mexican Black Bean Sauce

Ingredients:

1 1/2 Tbsp vegetable oil
1 Medium onion, chopped
2 Cloves garlic, minced
1 (14.5oz) can diced tomatoes, undrained
1 (4.5oz) can green chiles
1 Tsp chili powder
1 Tsp ground cumin
1/2 Tsp sugar
1/4 Tsp fresh chopped oregano
1 (14.5oz) can black beans, rinsed and drained
Fresh cilantro, chopped for garnish
Grape tomatoes, halved, for garnish
Shredded cheese, for topping (optional)
12 oz. pasta

Directions:

Bring a large pot of water to a boil, season with salt and cook pasta according to instructions on the box.

Meanwhile, preheat oil in a large skillet over medium heat.  Add the onions and saute for 1-2 minutes, when onions begin to turn translucent add the garlic and saute until fragarent, an additional 1-2 minutes.  Add the tomatoes, chili powder, cumin, and sugar and bring to a boil, reduce heat and simmer for about 15 minutes. 

Remove 1 cup of the tomato mixture from the pan and place in a medium bowl along with 3/4 of the can of black beans.  Using an immersion blender*, blend the mixture until desired consistency is achieved.  Return the mixture to the skillet, along with the 1/4 can black beans and oregano and stir together. 

Divide the pasta evenly among the plates and spoon the black bean sauce over the pasta.  Top with tomatoes, cilantro and cheese, if desired.

*If you do not have an immersion blender you may use a blender or food processor.

Recipe source: Adapted from branny boils over originally from American Dry Bean Board

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