ALDI ALERT!

My friend Sally spied two new Korean marinades at Aldi the other day, and she kindly grabbed me one of each, bulgogi and gochujang. Last night, I thinly sliced two small boneless ribeyes (one pound total) and used about half the bottle of the bulgogi marinade, then I stashed the meat in the fridge overnight. Traditionally, you’re supposed to grill the meat, but the pieces were so small, that I just cooked it in a large, very hot skillet until caramelized and served it over steamed rice (made in my magic pot) with a drizzle of sriracha. So good! YAY, Aldi! (And thanks, Sally!)

Weeknight Chicken and Dumplings

A friend recently posted some type of chicken and dumplings dish that looked yummy. I asked for the recipe, but as one was not forthcoming (ahem), I decided to try one I found online entitled 30-Minute Chicken and Dumplings. Hmm...too good to be true? Nope! True and truly good! Typically, I prefer my southern family’s rolled out/slider type of dumplings, but this style is faster and still very tasty. They are very much like the kind you get at Cracker Barrel. And of course, I made this dish in my magic pot!

IP 30-Minute Chicken and Dumplings
(Source: Adapted from The Slow-Roasted Italian)

5 cups chicken broth
2 tablespoons butter
1 tablespoon dried parsley
2 teaspoons poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground celery
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 pound boneless, skinless chicken breast (I used boneless, skinless thighs)
1 cup all-purpose flour
3 cups milk
2 cups frozen peas and carrots (or mixed vegetables)

Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 tablespoons butter (softened)
1 cup milk

In the liner of the Instant Pot on saute mode, bring the chicken broth, butter, parsley, poultry seasoning, onion powder, garlic powder, ground celery, basil, thyme and black pepper to a boil.
Meanwhile, cut chicken into one-3/4-inch pieces. Add to the pot and stir to combine.

In a large bowl, whisk the flour and milk together until smooth. Slowly pour the slurry into the IP, stirring constantly. Add frozen vegetables.

Meanwhile combine dumpling ingredients in a medium bowl. Mix the dry ingredients and the butter with a fork. Gradually add the milk until just combined. Drop dumplings into the soup one tablespoon at a time. Reduce pot to low saute and cook until soup is thick enough to coat the back of a spoon, about ten minutes.

Magic Pot "Rice-a-Roni"

I am quite pleased with myself! I created some sort of Rice-a-Roni/Hamburger Helper dish in six minutes in my magic pot. Quick, easy, yummy!

IP Beefy “Rice-a-Roni”

2 tablespoons butter
1 lb. ground beef
1/2 large onion, chopped
2 cloves garlic, peeled and minced
4 oz. spaghetti, broken into pieces
1 cup long grain rice
1 tablespoon Worcestershire sauce
1 tablespoon beef soup base
1 tablespoon dried parsley
1 teaspoon ground celery
1 teaspoon paprika
1/2 teaspoon black pepper
1 3/4 cups water

Add the butter to the IP, then sauté the ground beef, onion, garlic, spaghetti, and rice until the onion has softened, the beef is no longer pink, and the pasta starts to brown. Add the rest of the ingredients, stir, and then cook on manual for six minutes. Let release naturally.

Do-It-Yourself Grain Bowls

I was strolling through the Walmarts recently when I came upon some pre-fab frozen grain bowls that looked pretty good. But then I thought, I have grains and a magic pot...and leftover Chinese food containers. I can make my own d*mn grain bowls that are tastier and cheaper! TA-DAH! The ones I saw in the store were barley, kale, and turkey sausage. I used what I had on hand and made farro, Prince Edward Island blend veggies, and smoked turkey sausage. YUM! No fast food drive-throughs for me during finals week!

Methodology:

I put a couple of tablespoons of olive oil in the IP and sauteed half of a large onion (chopped) with four cloves of minced garlic (you can just use two if you're wimpy like that). When tender, I added a cup of pearled farro and two cups of vegetable stock. I cooked it on manual for ten minutes, and let it release naturally.

Meanwhile, I browned a pound of smoked sausage in a large skillet on the stove over medium heat, and then removed it from the pan and sliced it up. To the same skillet, I added another couple of tablespoons of olive oil, the rest of the onion, a couple/few more cloves of minced garlic, and a pinch of hot pepper flakes. When tender, I deglazed the pan with half a cup of white wine, then I threw in a bag of PEI blend veggies, poured in two cups of vegetable stock, covered the pan, lowered the heat to a simmer, and let it cook until the carrots were tender. I added black pepper and seasoned salt to taste.

To build the bowls, I used three leftover Chinese food containers, and put the cooked farro in the bottom, topped that with the veggies, and then the sausage. And I poured the remaining liquid equally over the three finished bowls. Easy-peasy!

My Favorite Go-To Pasta Dish

My garden has not been great this year: too much rain and too many pests. Still, it is the high holy season when my all efforts have come to fruition, and I am trying to use up everything I harvest in delicious and creative ways. So today, I made a seafood stir-fry fettuccine dish with onions, peppers, garlic, zucchini, sweet corn, spinach, and lots of fresh herbs. I've been making slightly different versions of this dish for nearly 30 years. It's quick, it's easy, it's good for you, and it's soooooooooooo YUMMY!

Seafood Stir-Fry Fettucine with Seasonal Vegetables and Fresh Herbs

1/4 cup olive oil
4 tablespoons butter
1/2 large onion, diced
1 hot pepper, seeded and diced (or use a sweet pepper for a mild dish)
1 small zucchini, cored and sliced*
4 cloves garlic, peeled and minced
1/4 cup white wine
1 to 1 1/2 lbs. surimi "krab" (thawed)
2 ears of corn, steamed, and cut from the cob**
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon seasoned salt (your favorite blend)
1/2 teaspoon black pepper
2 to 3 cups fresh spinach, chopped
1/4 cup each fresh chives, parsley, and lemon basil, chopped
1 lb. fettucine, cooked until al dente, drained and pasta water reserved (or pasta of choice)
1/4 cup grated Parmesan cheese

In a 3 1/2 quart Dutch oven, heat olive oil and butter over medium heat. Add the onion, hot pepper, zucchini, and garlic and saute for a few minutes until the onion is translucent. Deglaze the pan with white wine. Add the surimi and corn and cook for a few minutes until the seafood has softened. Season mixture with red wine vinegar, sugar, seasoned salt, and black pepper. Add the fresh herbs, the hot pasta, about 1/2 cup of reserved pasta water, and the Parmesan, and fold everything together gently to combine.

*I had zucchini and leftover corn to use this time, but I often used sliced mushrooms in this dish.
**I happened to have leftover cooked corn on the cob, but of course, you can cut the kernels off of raw corn, and then cook the corn with the other veggies at the beginning of this recipe.

Fall-in' Back into the Soup Routine

Despite my willing it not to be true, summer is over, and we're back to school. Even though it's only the beginning of the second week, I'm already stressed and exhausted! Since I figure my colleagues might be feeling the same way, I decided to make the first communal pot of soup of the semester to bring in and share at lunchtime. My most recent concoction was born of the question, why do people never put meatballs in chili? It was also born out of my desire to incorporate some seasonal vegetables such as local farm stand corn and zucchini and peppers from my garden. Lastly, it was born out of my need to make something fast and easy during the work week in my magic pot! I think it turned out delicious, and the crock pot emptied out pretty quickly at work today. :-)

Instant Pot Meatball Chili Mac Soup

2 tablespoons olive oil

1 medium onion, chopped

1 sweet pepper (or I use an Anaheim-type chili), seeded and chopped

4 cloves garlic, peeled and minced

1 medium zucchini, cored and shredded

1 15 oz. can diced tomatoes

1 8 oz. can tomato sauce

1 lb. (smallish) frozen meatballs

2 cups chicken broth

1 cup dried elbow macaroni

1 envelope taco seasoning

1 tablespoon chili powder
1 tablespoon brown sugar

1 teaspoon cumin

1/2 teaspoon black pepper
2 ears sweet corn, shucked and kernels cut from the cob

1 can chili beans in sauce

Add the olive oil to the pot on high saute. Cook the onion, pepper, garlic, and zucchini for a few minutes until the veggies are tender. Then add the tomatoes, sauce, meatballs, chicken broth, macaroni, and seasonings to the pot. Cook on manual for five minutes and do a quick release. Stir in the corn kernels and the chili beans. Taste to correct seasonings if necessary, and serve garnished with shredded cheese and/or sour cream on top.

Pesto...PRESTO!

I planted four kinds of basil this year--lemon, dark opal, lettuce leaf, and spicy globe--and I currently have it coming out of my ears! Obviously, I love fresh basil as much or more as the next guy, but let's face it: It's powerful juju! However, I learned a secret many years to taming that punch from the basil when making pesto, and that's to use an equal part of fresh spinach in the mix. Then when you combine the finished pesto with pasta, add a little heavy cream to mellow it out even more. Tonight's pesto featured lemon basil from my garden, Romano cheese, and macadamia nuts, and I topped the pasta with balsamic-marinated and grilled chicken.

Here's the pesto I buzzed up in the food processor tonight then added to cooked spaghetti rigate along with a few tablespoons of heavy cream:

2 cups fresh spinach
2 cups lemon basil
3/4 cup olive oil
1/2 cup Romano (or Parmesan) cheese
1/2 cup macadamia nut pieces
1 head garlic, cloves peeled (or use only 4 cloves like a normal person)
juice of 2 lemons
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper

Another Way to Deal with Your Garden Zucchini (You're Welcome)

I picked my first--and maybe only--zucchini of the season the other day (I'm battling pests this year that are eating the flowers before they fruit). I really should've picked it earlier, because it was pretty big! Since then, I had been trying to decide what to do with it, and a friend mentioned that he liked it with stewed tomatoes, which I had actually never tried before. So I whipped this up in my magic pot--easy and delish! (And so good for you!)
P.S. Take a stick blender to this, and it would have made a lovely sauce for pasta.
P.P.S.Next time I make this, I am going to add an 8 oz. package of sliced mushrooms to the initial veggie sauté. I think that would be yummy!
P.P.S. A friend suggested that mixing this with rice would make a nice vegetarian main dish. I concur!

Instant Pot Zucchini and Stewed Tomatoes

2 tablespoons olive oil
2 large stalks celery, diced
1 large sweet onion, coarsely chopped
1/2 cup chopped bell pepper (I used an Italian frying pepper for some kick!)
4 cloves garlic, minced
1 large or 2 smaller zucchini, unpeeled, cored, and cubed
1 14.5-ounce can diced tomatoes
1 can (8 ounces) tomato sauce
1 teaspoon dried Italian herbs
1 tablespoon balsamic vinegar
2 teaspoons sugar
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

To the IP on high saute, add the olive oil, celery, onion, sweet or hot pepper, and garlic and saute until the onion is translucent. Then add the zucchini, diced tomatoes, tomato sauce, and Italian herbs. Pressure cook on manual for one minute. Let release naturally--no peeking! Stir in the balsamic vinegar, sugar, salt, and pepper, and serve.

Ina Makes Pasta, So I Make Pasta

Ina Garten is my spirit animal, and she prepared a lemon cream pasta on her show recently that inspired me to make something similar. Unlike Ina, I topped mine with some succulent smoked salmon that I brought home from St. John, New Brunswick, where I spent part of my summer vacation. What a fabulous combination! (Any seafood would be great with this pasta.)

Lemon Cream Angel Hair Pasta

In a medium hot skillet, melt 4 tablespoons butter and add:
1 hot pepper, seeded and minced
2 large shallots, peeled and minced

Saute until the veggies are tender.

Add:
zest and juice of two lemons
3/4 to 1 cup heavy cream
salt and pepper, to taste

Combine the sauce with one pound of angel hair pasta, cooked al dente and drained. Gently mix in chunks of smoked salmon. Garnish with 1/4 cup chopped fresh parsley.

Deconstructing Cabbage Rolls As Winter Lingers

After a few teaser days of 50- and 60-degree weather, it has gone back to being winter. So I was thinking of making something hearty and comforting like cabbage rolls or stuffed peppers for Foodie Sunday (as my friend, Kim, calls it). But what I had on hand was a half a cabbage frozen in the back fridge and some shishito peppers that needed to be used and zero desire to go to the store in the cold. Both the cabbage leaves and the peppers were too small of vessels to be stuffed, so I came up with Unstuffed Cabbage Rolls with Homemade Tomato Sauce. All this needs is a dollop of sour cream!

Unstuffed Cabbage Rolls
(Source: Inspired by Martha Kostyra's recipe)

2 cups homemade tomato sauce
1 tart apple, peeled and shredded
1/2 lb. pork sausage
1/2 lb. ground beef
1 large onion, diced
2 stalks celery, diced
1 green pepper, seeded and chopped (or a few hot peppers, to taste)
4 cloves garlic, peeled and minced
1 tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/2 small to medium cabbage, cored and shredded
1 cup chicken broth
2 cups cooked white rice
2 cups homemade tomato sauce
1 tart apple, peeled and shredded
1/2 cup sour cream, plus more to garnish
1/4 cup chopped fresh parsley

To a small saucepan, add the tomato sauce and the shredded apple. Bring to a boil, then simmer until the rest of the dish is done. (If you don't have homemade tomato sauce, I recommend using a basic, good-quality marinara instead of plain tomato sauce.)

In a large skillet, cook the ground meats, onion, celery, green or hot pepper(s) and garlic until the meat is no longer pink. Season the mixture with the dried parsley, salt, and pepper.

Next, add the shredded cabbage and the chicken stock, bring to a boil, reduce the heat to low, cover and steam for five minutes. Uncover, add the cooked white rice, the reserved tomato sauce*, half a cup of sour cream*, and chopped fresh parsley. Stir to combine. Serve with an extra dollop of sour cream.

*You can top the meat, rice, and cabbage mixture with the tomato sauce and a dollop of sour cream, or you can mix the tomato sauce and sour cream into the dish. Your call.

Trader Joe's to the Weeknight Rescue!

I have made the most delicious, quick and easy, though somewhat unusual dinner. I'm calling it Pork and Beans Pasta. I used leftover pork roast that I had cooked in my magic pot, two pints of homemade marinara made with my own garden tomatoes and herbs, and two cans of Trader Joe's Giant Baked Beans in Tomato Sauce. Then I served this hearty, savory sauce over Trader Joe's Organic Red Lentil Sedanini (like a small penne). So tasty, and so packed with protein and legume-y goodness!

 

Always Save the Instant Pot Broth...and Make Soup!

I woke up an hour early yesterday for no reason, so what's a gal to do but get up and head to the kitchen to make some soup in her magic pot? I had some reserved black bean liquor from making refried black beans recently, and I bought some spicy sausage that was an in-house special at a local grocery store. I added some sweet potatoes and other tasty things, and ended up with this soup. And it's gluten-free and fairly low-carb--well, it has the good carbs, anyway--if such things are important to you. (I shared the leftovers at work today, because I'm nice like that.)

Spicy Sausage, Black Bean, and Sweet Potato Soup

1 lb. spicy sausage (chorizo or Italian)
1 large onion, diced
1 large Cubanelle or Italian frying pepper, seeded and diced
4 cloves garlic, peeled and minced
2 large sweet potatoes, peeled and cut into one-inch chunks
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon black pepper
1 quart black bean liquor* (or chicken or vegetable stock)
4 cans black beans, drained and two cans mashed by hand

Saute the sausage in the IP with the onion, pepper, and garlic until meat is no longer pink. Add the sweet potatoes, oregano, and black bean liquor or stock. Cook on manual for four minutes. Do an instant release, then add the black beans, and additional stock to thin if desired. Season with salt and pepper to taste.

*My black bean liquor (reserved liquid in which a previous batch of beans were cooked) was already very well-seasoned, but if you're using regular broth or stock, you may wish to add other/more seasonings such as paprika, chili powder, cumin, oregano, and salt and pepper, to taste.

For the beans, I rinsed a pound of dry black beans and let them soak while I got started on the other ingredients. In 1/4 cup olive oil in the IP, I sauteed a large onion, four large cloves of minced garlic, and 4 whole canned green chilis that I chopped (I was looking for a chipotle in the freezer when I found the milder green chilis, so I used those). To the sauteed veggies, I added two teaspoons of dried oregano, a teaspoon of chopped dried rosemary, a half teaspoon of black pepper, and a teaspoon each of chili powder, cumin, and ground celery, and a good pinch of cayene. I put in the drained beans and a quart of vegetable stock, stirred everything, then cooked on chili/bean mode for 35 minutes. I let it release naturally, drained and reserved the liquid, mashed the beans by hand with a potato masher, adding some of the bean liquor back in until I reached a desired consistency, then seasoned to taste with a favorite cilantro seasoning salt blend.

Real Food Real Fast Using the Instant Pot!

I have a class that goes until 8:45pm, so I got home late, but I still wanted a proper dinner. So I put two FROZEN Creole-seasoned chicken halves layered with sliced onions in the insta-pot on the trivet over a cup of water laced with 1/4 cup white balsamic vinegar and maybe a tablespoon of hot sauce. I pressure-cooked it for 18 minutes, then broiled it in the oven for a few minutes on both sides until crispy. While the chicken was in the pot, I threw together a corn, chili bean, and avocado salad as my side dish. In about 30 minutes, I had real food...fast! YAY! 

Magic Pot Meatloaf: Homely but Tasty!

I had play and choir rehearsals back-to-back today with just a half hour at home in between, so I thought I might make a quickie meatloaf in the Instant Pot. It may not have been the most gorgeous meatloaf I've ever made, but the taste and texture were both lovely!

I made the meatloaf in an eight-inch spring form pan lined with foil.

I removed the meatloaf from the IP, then put it in a foil-lined sheet pan.

I broiled the meatloaf for a few minutes until the top was browned and crispy.

I glazed the meatloaf with BBQ sauce, then broiled it for a couple of minutes until set.

I brushed it with more BBQ sauce and broiled it one more time.







Here's what it looked like on the inside. (It's going to slice beautifully for sandwiches tomorrow!)

TA-DAH! Quick and easy, delicious, hearty, and comforting dinner!











Instant Pot Meatloaf

2.25 lbs. ground chuck
1 lb. hot Italian sausage (or mild, if you prefer)
1 small onion, finely diced
2 large eggs
1/2 cup seasoned bread crumbs
1/4 cup ketchup
1/4 cup grated Parmesan
2 tablespoons Worcestershire sauce
2 tablespoons teriyaki sauce
1 tablespoon hot sauce (or to taste)
1 tablespoon dried Italian herbs
1 teaspoon seasoned salt
1 teaspoon granulated garlic
1/2 teaspoon black pepper

your favorite BBQ sauce (to glaze the top)

Mix everything together and pack into an oven-proof vessel (not too tight!) that will fit in the IP; I used an eight-inch spring form pan lined with foil. Cook for 30 minutes on the "Meat" setting, then NPR. Transfer to a lined sheet pan and broil for a few minutes until brown and crispy. Then brush with BBQ sauce and return to the oven for a couple of minutes to set the glaze (and repeat).

Hot Avocados? (Don't Be Afraid.)

Have you seen that Tip Hero recipe video for Avocado Chicken Tortilla Soup going around the interwebs lately? Well, I did, and I made it tonight, and I adapted the recipe to make in my magic pot, and it turned out DEE-licious! It's also easy and so good for you. Now don't let me hear you say, "Eww" to hot avocados. They make this soup creamy and luscious, without any actual cream. It's the good kind of fat, yo! And this dish is endlessly variable, depending on what kinds of toppings you add before serving. This one's a winner, folks.

Instant Pot Avocado Chicken Soup
(Source: adapted from Tip Hero)

1 quart chicken stock (homemade from the IP, please!)
2 tablespoons olive oil
2 lbs frozen boneless skinless chicken thighs (sprinkled with seasoned salt, black pepper, granulated garlic, cumin, and chili powder)--about five thighs
1 cup chopped green onions, stems removed
1 jalapeño, seeded and chopped
6 cloves garlic, peeled and cracked
2 teaspoons ground cumin
1 tablespoon chicken soup base
1/2 teaspoon black pepper
1/2 cup chopped cilantro leaves
juice of two limes
1 teaspoon of honey (or sugar)
2 large avocados, pits removed, scooped out of the shell

Pour the chicken stock into the IP and turn on low saute, then heat the oil in a large skillet over medium heat on the stove top. Brown the seasoned chicken thighs on both sides (leave rolled up, don't flatten out), and then put the browned chicken pieces in the pot with the hot stock. Add the onions, jalapeño, garlic, cumin, chicken soup base, and black pepper. Set the IP to Manual/high pressure for eight minutes, then do a quick release.

Remove the chicken from the pot, then shred it into smaller pieces when it has cooled enough to handle. Meanwhile, add the cilantro, both avocados, and honey or sugar to the pot and use an immersion blender until creamy and smooth. Taste and use more seasoned salt if necessary. Lastly, stir in the pulled chicken and lime juice.

Garnish with tortilla chips, shredded cheese, salsa or fresh tomato, sour cream, etc.

Instant Pot Chicken Fajitas for a Potluck Fiesta

I was invited to a potluck dinner last night that I thought started at 6pm. I got home at 5pm, checked the event notice, and realized it actually started at 5. Ugh. Magic pot to the rescue! I took a big package of half-frozen boneless/skinless chicken thighs, seasoned and browned them, cooked them in the IP on high for eight minutes, pulled the meat and threw it in a crock pot with onions and peppers and a package of fajita "skillet sauce," and I was out the door lickety-split and off to my party! (And I brought home an empty crock afterwards! ‪#‎winning‬)

To be more specific, I started with a big package of semi-frozen boneless/skinless chicken thighs (8-10 thighs) that I sprinkled with a cilantro seasoned salt, black pepper, cumin, granulated garlic, and chili powder, then browned on both sides in a large skillet on the stove top with a couple of tablespoons of olive oil (I left the thighs rolled together, not flattened out). Next, I put a cup of hot water in the IP and added the browned thighs on top of the trivet, and cooked them on high for eight minutes. Meanwhile, I sauteed two sliced red onions and a scant two cups of sliced red and yellow sweet peppers in a couple more tablespoons of olive oil (on the stove top in the same skillet in which I browned the chicken). 

When the chicken was done, I did a quick release, and then used two pairs of tongs to pull the hot meat apart. I combined the vegetables and pulled chicken along with a pouch of McCormick Roasted Chile, Garlic, and Lime Skillet Sauce. Along with the chicken fajita mixture, I took to the potluck: flour tortillas, a package of shredded Mexi-cheese, a carton of sour cream, prepared medium-hot salsa and mild pico de gallo, some leftover corn and black bean salad, and shredded iceberg lettuce. (Someone else brought guacamole, and I knew the host had a vast collection of hot sauces.) Then folks could make their fajitas as they liked--from mild to wild. Oh, and there were also corn tortilla shells for the one gluten-free guest. Great party idea, right?!

Helping You Hang onto That New Year's Resolution!

Ok, you MUST make this for dinner! It's CRAZY delicious and so good for you! Seriously, you can eat this and still maintain your tenuous grasp on your New Year's resolution...until the Valentine chocolates are upon us (literally, like on our hips and thighs). Plus, it's like a little taste of summer in the dead of winter. I give you Cajun-Spiced Chicken Breasts (cooked in the Instant Pot) on a Bed of Black Japonica Rice (also cooked in the magic pot) Topped with "Veggie Crack" (aka Black Bean Salad with Corn, Red Peppers, and Avocado in a Lime-Cilantro Vinaigrette). Oh yeah.

For the chicken, I seasoned then browned two pounds of FROZEN boneless/skinless breasts in a very hot skillet in two batches, then placed them in the Instant Pot on the trivet over 1 1/2 cups of chicken broth and pressure-cooked them on Manual/high for four minutes with a quick release. For the black Japonica rice, I cooked 1 1/2 cups of rice in a scant two cups of water for 24 minutes on Manual/high in the IP, releasing after 10-15 minutes.

The best part of this meal is the so-called "Veggie Crack," the Pinterest favorite that is so nicknamed because you just can't stop eating it! Of course, this salad would be delicious on its own, and perfect to take to a party or potluck. I followed the recipe almost to the letter, except that I had to use frozen corn because, duh, it's winter. I just steamed a bag of sweet corn in a little water in the microwave for ten minutes then chilled it in ice water for a few minutes, drained it, and added it to the salad. Oh, and I used one red pepper and one yellow, because that's what I had.

Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette, aka "Veggie Crack"
(Source: Once Upon a Chef)
Servings: 6-8

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob (or frozen--steamed then cooled)
2 red bell peppers, seeded and diced (or any combination of red, yellow or orange)
2 cloves garlic, peeled and minced
2 tablespoons peeled and minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice (about 3 limes)
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, peeled, seeded and chopped

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Late-Night Karaoke Kravings

Ok, this is the essence of who I am in one culinary anecdote: So I eat at a local sports bar tonight. It's called Hobie's, and it's owned by the same family that has an Italian restaurant called Pasquale's in a neighboring town, and both establishments serve very good food. I am tempted to try their soup special (chile verde pork with rice), but I am craving a salad (like I seem to do all winter long), so I get that instead. 

But later this evening, I run into my buddy Kevin​, and he tells me that he ate at Hobie's as well, and he DID have the soup, and it was fantastic. I am instantly depressed. So I have him describe it to me, and at 2am (after karaoke is over), I come home and make my own version. I don't know what the soup at Hobie's looked or tasted like, but mine turned out YUMMY! And because I made use of some pantry staples, it was so quick and easy, especially if you have leftover pork roast on hand like I did. 

Chile Verde Pork and Rice Soup

2 tablespoons olive oil

1 red onion, small dice

1 jalapeno, seeded and chopped

4 cloves garlic, peeled and minced

2 teaspoons dried oregano

2 teaspoons ground cumin

1/2 teaspoon black pepper

2 cups pork stock (or chicken)

1 can corn, drained

1 jar Herdez salsa verde

1 tablespoon sugar

1 tablespoon chicken soup base

juice of one lime

1/2 cup half-n-half or cream

2 cups cooked pork shoulder, chopped

2 cups cooked white rice

In a 3 1/2 quart stock pot, heat the olive oil and saute the onion, jalapeno, and garlic until tender. Stir in the oregano, cumin, and pepper. Cook for another minute or two. Add the stock, corn, and salsa verde, sugar, and soup base and bring to a boil. Reduce heat to low, then stir in the lime juice, cream, pork, and rice. Serve piping hot!