Category Archives: Main Dishes

New Mexico Style Black Bean Soup

Soup in the crock pot on a windy night. Can’t beat that! I can’t believe it is already the third week of Advent. The last few weeks have just flown by. I don’t usually use the crock pot on weekends, but it definitely helps on these busy days during the holiday season (AKA, finals week).

New Mexico Style Black Bean Soup

The inspiration for this recipe came from Allrecipes.com. I used a number of items from our last 2 boxes to create this nicely spiced soup.

New Mexico Style Black Bean Soup
Recipe type: Soup, Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ½ pound dried black beans
  • 2 tablespoons canola oil
  • ½ large onion, chopped
  • 4 cloves garlic, minced
  • 1 bunch Swiss chard, leaves separated from stems and both chopped
  • ½ cup chopped roasted green chile
  • 2 medium carrots, chopped
  • ¾ pound small red skinned potatoes, quartered
  • 6 cups chicken broth
Instructions
  1. Soak black beans overnight, rinse.
  2. Heat oil in large skillet over medium heat. Add onion, garlic, and the chopped chard stems. Saute until onion is translucent and vegetables are soft, about 10 minutes.
  3. Place beans, sauteed vegetables, carrots, green chile, potatoes, and chicken broth in crock pot. Cook on low for 6-7 hours.
  4. Add chopped chard leaves to crock and turn the heat to high. Cook an additional hour, until chard leaves are soft.

 

Spicy Soup

I was very excited to see baby bok choy in our box this week. For those not familiar with bok choy, it is a Chinese cabbage. When it is picked young, it is really tender and makes a good salad. The bok choy in our box was just a bit too tough for a salad, so I decided to put it in a soup.  I saw this recipe for Chicken and Bok Choy soup on Allrecipes.com. However, I wanted to go with an Asian flavor (since it is a Chinese cabbage).

Spicy Bok Choy Soup

We ate this as a light main dish, but it could also be a soup course for a larger meal.

Spicy Bok Choy Soup
Recipe type: Main or Side
Prep time: 
Cook time: 
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Serves: 2-4
 
Ingredients
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 small head bok choy, chopped
  • 1 pound sweet potatoes, peeled and diced
  • 1 quart chicken broth
  • 1-2 tablespoons chili-garlic sauce
Instructions
  1. Heat oil in Dutch oven. Add onion and garlic, saute until onions are translucent.
  2. Add bok choy, sweet potatoes, chicken broth, and chili-garlic sauce. Bring to a boil. Simmer for 20 minutes, until sweet potatoes are soft.

 

Meatless Monday-Mexican Style

We got some surprise Swiss chard in our box last week; substituted for lettuce. Not exactly interchangeable (especially when I was counting on that lettuce for lunch). Good thing we like chard! I wanted to do something different with the chard. I saw a recipe on Food.com for Enchiladas with Barbecued Greens. The recipe just didn’t say Mexican food to me, but the idea was genius!

Black Bean and Chard Enchilada Casserole

I don’t make enchilada casserole very often, because of the calorie count. This is a really healthy way to make them!

Black Bean and Chard Enchilada Casserole
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 bunch Swiss chard
  • 2 tablespoons cooking oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1-15 ounce can black beans, drained and rinsed
  • ¾ cup salsa
  • 6 whole wheat tortillas
  • 1 cup shredded Mexican blend cheese
Instructions
  1. Separate chard leaves and stems. Chop stems and leaves separately.
  2. Heat oil in large skillet. Saute chard stems and onion for 3 minutes. Add garlic, continue to saute until onion softens.
  3. Add black beans and chard leaves. Continue to saute until the chard leaves are wilted. Add salsa and heat through. Remove from heat.
  4. Place ½ cup of the cooked mixture in the center of each tortilla. Roll the tortillas and place them in an 11 X 7 pan. Top with cheese. Bake at 350 degrees for 20 minutes.

 

Soup!

There is nothing quite like coming home to a crock pot full of soup in the fall. I almost didn’t get to share this recipe. When I got my computer back after its second trip to the “hospital,” the tech hadn’t reinstalled by browser bookmarks. I don’t think it is fair to post a recipe without giving credit to my inspiration, and the site was stored only in my bookmarks. Thank goodness he still had the file, because this soup is REALLY good. Thank you to About.com for posting their Sausage and Potato Soup with Kale.

talian Potato and Kale Soup

I used a little different spicing, left out the bacon, and made it in the crock pot.  I hope I remember my exact recipe, I made this weeks ago and didn’t write down amounts.

Italian Potato and Kale Soup
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 pound ground Italian turkey sausage
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 1½ pounds thin skinned potatoes, cubed
  • 3 sprigs rosemary, chopped
  • 1 bunch kale leaves, coarsely chopped
  • ¼ cup heavy cream
Instructions
  1. Brown Italian turkey sausage. Remove from skillet.
  2. In the same skillet, heat the oil. Saute onion and carrots until they begin to soften. Add garlic and continue to brown about 2 more minutes.
  3. In crock pot, combine browned sausage, sauteed onion mixture, potatoes, rosemary, and kale. Cook on low for 8 hours.
  4. About 30 minutes before serving, add cream.

 

 

Beef and Beets Stir Fry

What a week! It was busy, full of ups and downs, but, in the end, overall positive. The best news is that I was accepted into an online Doctor of Nursing Practice program!

In all the craziness, we also had our first frost on Friday night. The red bell peppers in my garden mostly didn’t ripen, but green peppers are good, too. I spent most of Saturday afternoon prepping vegetables-the last of the peppers from the garden, plus everything I got in our CSA box on Friday. We picked all the ripe tomatoes, and I’m covering the plants in the hopes of getting a few more to ripen. Amazingly, the squash plants that I thought were done have started producing again, so maybe we will get a few more decent sized ones. The weather is supposed to warm up again.

Beef and Beets Stir Fry

I was so excited to see that the farm left the tops on our beets this week. (Usually, they cut them off and use them for their juicing box.) I immediately decided to make a stir fry. I found a Thai Basil stir fry sauce in the Oriental foods section at the grocery store, and it gave this an amazing flavor! My husband says this is “a keeper.”

Beef and Beets Stir Fry
Recipe type: Main
Cuisine: Oriental
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 tablespoons olive oil, divided
  • 1 pound sirloin, thinly sliced
  • 3 cloves garlic, minced
  • 5 beets, roots peeled and cut into matchsticks, greens washed and trimmed
  • 2 medium carrots, thinly sliced
  • 1 small onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • ¾ cup Thai Basil stir fry sauce
  • 2 cups cooked rice
Instructions
  1. Heat 1 tablespoon olive oil in wok. Stir fry sirloin and garlic until meat is desired doneness. Remove from wok.
  2. Add 2 tablespoons oil to the wok. Add beet roots and carrots, stir fry until the vegetables start to soften, about 7 minutes.
  3. Add onion and bell pepper to the wok. Continue to stir fry about 3 minutes.
  4. Add beet greens, stir fry until greens are wilted and vegetables are tender-crisp.
  5. Return beef to pan, stir fry to combine.
  6. Pour stir fry sauce over, continue to stir fry until sauce is heated through. Serve over rice.