black bean & cheddar soup

so i bought this bag of dried black beans the other day hoping to kick start some healthier eating. i was trying to figure out what to do with them and decided to try making a soup. i've never used dried beans before, so a few things were new to me. first of all, you have to rinse them and take out any deformed or messed up beans. then, you have to spend at least 2 hours getting them to a somewhat mushy consistency. so this soup is best in a slow cooker or at least when the beans are prepared earlier in the day.

around lunchtime, i added 1.5 cup of dried black beans to a pot, and added hot (not cold) water to cover them about 2 inches above. bring the water to boiling on the stove, and let boil for 5 minutes. then remove from heat and cover with lid until 1 hour before i was ready to eat dinner. keep the water in the pot. then i added the rest:

black bean & cheddar soup
1.5 cups dried black beans, cooked as per above
1/2 cup cream of celery condensed soup
1/3 cup salsa (i used salsa verde)
2 carrots, chopped
1/2 cup white onion, chopped
1/2 tsp garlic powder
1 tsp salt
1 tsp pepper
bag cheddar cheese, grated
a few green onions, chopped into small pieces

heat a burner to medium-high on the stove, and return the beans to the heat in the pot they are already in. add the rest of the ingredients except the cheese and green onions. bring to boil, then reduce heat and let simmer for about 45 minutes. top with a generous heap of cheddar cheese and a few pieces of green onion. you can also use sour cream. makes about 8 servings.

lime paprika chicken kabobs

lime paprika chicken kabobs

• 3 tablespoons olive oil
• 1.5 tablespoons red wine vinegar
• 1 lime, juiced
• 1 clove garlic, minced
• 1.5 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 tsp salt
• 1 tsp pepper
• 
  
• 4-5 skinless, boneless chicken breast halves, cut into 1 1/2 inch pieces
• 1 white onion, cut into squares
• 1 green pepper, cut into squares

skewers

mix marinade ingredients together in a medium bowl. add chicken, cover, and let marinate in the fridge for an hour. when ready to cook, heat the grill and brush with oil to prevent sticking. 

thread the chicken and veggies on the skewers, alternating. cook for about 7 minutes on each side, until cooked through. these can also be broiled for a few minutes on each side if you don't have a grill! 

goes great with corn and coleslaw for a grill out! serves 4. 

inspired by allrecipes. 

southwestern veggie tacos with cilantro lime rice

corn and black beans have always been a major food staple in my kitchen. they are both really versatile and distinctive and also healthy! when you add tomatoes and green onions, characteristic elements of southwestern food come together to make something flavorful and always colorful.

southwestern veggie tacos
1 tbsp vegetable oil
1 clove garlic, minced
1/8 c onion, diced
1/8 c corn
1/8 c black beans
1/8 c rotel tomatoes (any flavor)
1.5 tbsp of juice from the rotel can
1 green onion, chopped
1/4 tsp cilantro
1/8 tsp pepper
2 tbsp ranch dressing
cheddar cheese
2 tortillas

heat the oil on medium in a skillet. add garlic and onion until garlic sizzles. then add everything else (except cheese and tortillas!), stir, and let simmer for 10 minutes on medium-low. put half of the veggies in each tortilla and top with cheese. makes 2 tacos!

cilantro lime rice
rice
lime juice
2 tsp cilantro
1/4 tbsp butter
1/8 tsp white sugar

cook 1 serving of rice according to instructions. right when it is ready, add the butter so it can melt while the rice is still warm. add a squirt of lime, the cilantro, and sugar. add more lime according to preference.