Vegetarian

Spicy Black Beans

Black beans are by far my favorite bean even though I swear the only beans I ate as a kid were baked beans and the occasional kidney bean in chili. When I was a vegetarian, I experimented with all kinds of beans and found myself using black beans in place of meat in plenty of recipes. The great thing about black beans is that they are low in fat and full of fiber so a little bit of them will go a long way in keeping you fuller longer.

I’ve been on a pretty strict diet for the past month and black beans, which are considered a good carbohydrate, make for a great snack when you are watching your weight. Even thought I love black beans, I don’t really like the idea of just eating them by the spoonful. So, I found this recipe for Spicy Black Beans, an easy black bean salad/side dish with simple flavors like jalapeño, red pepper, cilantro and lime. Don’t let the “spicy” in the title scare you – the jalapeño is mild without giving it too much of a kick. For another flavor burst or extra heat, consider adding in spices like cumin or cayenne pepper with the black beans. This dish can be eaten warm, room temperature, or cold and makes for a nice side to any meat entree or as a light meal in itself.

The ingredients:

Heat the canola oil in a large pan over medium-high heat. Add the red pepper and jalapeño and cook for 4 minutes until softened.

Add in the lime juice, salt and black beans and cook for 3 minutes until the beans are warmed through.

Top with fresh cilantro before serving.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Grilled Asparagus with Balsamic Vinegar

I’ve come a long way with vegetables since I was a kid (I only liked corn and raw carrots). I always attempted to eat green veggies but never, ever liked them. I don’t really remember ever having asparagus at our dinner table but it has become one of my favorite vegetables ever. Some people don’t like aspargus because it’s too mushy but guess what? That means it’s not cooked right! Veggies get a bad rap and I think it’s primarily because people aren’t sure how to cook them properly. Asparagus should only be cooked until they are bright green, whether they are steamed, roasted, or grilled. Remove them from the heat when they are bright green and they’ll be crisp and perfect everytime.

I usually steam my asparagus but that gets boring after a while. This recipe for Grilled Asparagus with Balsamic Vinegar has introduced me to grilling asparagus for a little something different. Fresh asparagus is tossed with a little bit of olive oil, salt, and pepper and grilled until perfectly green. Since we are in the middle of the winter, I used my trusty indoor grill so any grill pan will do. After the aspargus is grilled, it is sprinkled with a little bit of balsamic vinegar for an added flavor punch. This recipe isn’t groundbreaking but it’s simplicity is what appeals to me. Finding any new way to cook a common vegetable is a great way to keep the boredom out of the kitchen. I couldn’t keep my hands off this asparagus! If anyone would have told me that as a kid, I never would have believed them.

The ingredients:

Snap off the ends of the asparagus spears (tip: snap off the end of one asparagus spear and cut the remaining spears in the same spot). Place in a dish and toss with olive oil, salt, and black pepper.

Preheat your indoor grill (I set mine at 350ºF). Place asparagus spears on the grill coated with cooking spray and grill for 2 minutes on each side until spears are bright green.

Place spears in a bowl and sprinkle with balsamic vinegar.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Spinach and Lentil Soup with Cheese and Basil

I filled my refrigerator with fruits and vegetables yesterday and am trying, really trying, to eat better. After all, summer will be here before I know it and I’m nowhere near ready for shorts and tank tops, let alone a swim suit. Soups are such a great way to eat lots of vegetables, fill up without feeling deprived, and also easy to make so you can control the salt and calories. Soups are also great to make over the weekend and reheat later. Portion out servings ahead of time and you’ll have something quick to grab for lunch on your way to work.

This Spinach and Lentil Soup with Cheese and Basil is loaded with veggies like celery, carrot, onion, and spinach, layered with flavors such as thyme, bay, and basil, and satisfying due to the hearty lentils. I don’t particularly like canned lentil soup but everytime I make my own soup with lentils, I’m completely happy. The lentils here are earthy, rustic, warm and homey and they don’t leave me feeling unsatisfied. This soup can also easily be made vegetarian by leaving out the pancetta and using vegetable broth in place of chicken broth. I left out the pancetta but I’m sure leaving it in only adds another layer of flavor and depth to this soup so leave it in if you choose.