Monday, October 21, 2013

Easy Black Bean Soup

Makes 4 servings

3 TB olive oil
1/2 cup chopped onion
3 cloves garlic, minced
2 cups vegetable broth
3 cans (15 oz. each) black beans, drained
3/4 TB cumin
salt & pepper to taste
Optional: cilantro sour cream to garnish

1. Heat oil in large saucepan & saute onions.  Add garlic & saute a little more.  Stir in vegetable broth, cumin, & 1 can beans; bring to boil & simmer until heated.
2.  Transfer soup to blender & puree until smooth.  Return to saucepan & stir in remaining beans.  Bring to simmer & heat through.  Season with salt & pepper.  Serve with garnish if desired.

Tuesday, October 1, 2013

Cheesy Zucchini Quinoa Pilaf

Source: Running to the Kitchen (modified by Aimee)
Makes 8 side dish servings

1/2 cup cooked brown rice
3 TB olive oil
1 cup uncooked quinoa
2 cups vegetable broth
2 cups shredded zuchhini (about 2 small)
1 cup shredded Parmesan
2 TB chopped basil

1. Heat 1 TB oil in medium saucepan over medium-high heat.  Add the quinoa & toss to coat.  Toast for 2-3 minutes.
2.  Add vegetable broth, bring to boil, reduce heat, cover & simmer for 15-20 minutes until liquid is absorbed.
3.  Stir in zucchini, Parmesan, & basil.  Drizzle with remaining oil & toss to coat.  Serve at room temperature.