I knew joining a CSA would be a good way to get me over the hump with some of the more intimidating veggies and in the first week it already is!

I made a huge salad with greens I would have never bought, tried kohlrabi for the first time and now I am cooking with rainbow chard. Scratch that… WE are cooking with chard. That’s right "WE!" Last night’s dinner was a collaboration between Little Guy and I. We were home alone for dinner and decided to play. :)

The result was a healthy vegetarian pasta dish that both him and I LOVED! Let me show you how we made it… And I do mean SHOW you.. I went picture happy again. ;)

• 6 oz of cooked whole wheat pasta (we used bionaturae Organic Whole Wheat Chiocciole)
• 2 tsp olive oil (10g)
• 1 small sweet onion chopped
• 3-4 cloves of garlic minced
• 1/2 lb Rainbow Swiss Chard washed
• 15oz can of diced tomatoes
• 1-2 pinches of salt
• 1/2 tsp drid basil (plus more to taste) and/or fresh basil leaves
• 1 15oz can of great northern beans drained and rinsed
• Parmesan cheese (optional)

Put on a pot of boiling water and cook the pasta according to the package.

Wash the chard. It’s so pretty, isn’t it?

Chop it up a bit and seperate the steps from the leaves. We are going to cook them at different times since the stalks will take longer.

Heat the 2 tsp of oil in the pan over medium high heat. And yes that is 2 tsp, can you see it? Coats the pan nicely without drowning everything in oil.

Add the onion and the garlic. I love having a helper!

Add the chard stalks.

The pan may start to get dry as the onion and garlic cook. That’s ok. Add the can of diced tomaotes.

I plucked some baby basil leaves from my garden if don’t have any, no worries we’ll be adding dried in a bit. :) Add a pinch of salt

Add the leaves of the chard and…

…stir until they start to wilt. (I had SUCH a great helper!)

Add the beans.

At this point we tasted it and thought it needed some more basil. We added 1/2 tsp and another pinch of salt.

Add the cooked and drained pasta and…

… again stir to coat.

It should look like this…

As soon as all ingredients are well mixed, serve! We liked it with a little Parmesan cheese. Honestly, I was shocked at how good it was AND that Little guy ate a whole serving! Don’t tell the husband, but dude… we eat MUCH better without him. ;)

Instead, I took an old time favorite, tomato soup and made it into a satisfying meal by adding a few additional ingredients and spices.

Speaking of… Did you see my A Super Seven Spice Giveaway! :)

• 1 10 3/4 oz condensed tomato soup (preferably low sodium or healthy request)
• 1 tomato soup can of water
• 1 15oz can of diced tomatoes (with green chillies would be tasty!)
• 1 15oz can of pinto beans drained and rinsed
• 1 tsp chili powder
• 1 tsp dried cilantro
• 1/2 tsp cumin
• About 2 cups baby spinach loosely chopped

Mix all ingredients except the spinach in a pot over medium-high heat. Bring to a boil then lower the heat to medium and cook for 5 minutes allowing all the flavors to mix.

Turn off the heat. Add the baby spinach and remove from heat. Stir in the spinach and it should wilt in a few seconds.

Serve!

I love the beans texture with the small pasta shapes. Mom always used a type of Tubettini. I used elbows as the choices of whole grain shapes are pretty limited.

When I told the husband and toddler what I was making I got a face from both of them. I just rolled my eyes and made it anyway. To their surprise they both liked it! The toddler didn’t finish his plate but he hate enough to constitute a meal and husband devoured his bowl. Now.. when will they TRUST me? ;~)

• 2 tsp olive oil (8g)
• 5-6 cloves of garlic minced
• about 1/4 cup diced sweet onion
• 2 8oz cans of tomato sauce
• 1 can (~15oz) Northern Beans drained and rinsed
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• black pepper
• 12oz whole wheat elbow macaroni
• dried parsley and Parmesan cheese for sprinkling on top

Heat the oil over medium heat in a medium to large saucepan (big enough to hold all the pasta.) Add the garlic and onion and cook until the garlic just starts to brown. Add the two cans of sauce, beans, dried herbs and pepper. Cook until bubbles start to form then lower to simmer.

Bring a large pot of water to a boil for the pasta and cook according to package. The sauce will simmer as you wait for the water to boil and the pasta to cook, about 20 minutes total.

When the pasta is finished drain and add to the sauce and beans. Shut off the heat and stir to coat all the pasta with the sauce. Scoop out, top with some parm cheese, parsley and eat!

Anyway, I decided to use it to make this quick lunch. It’s simple but super tasty and you can really use the "Curried Turkey" anyway you like. Top you favorite salad greens like I did or brown rice, even quickly cook up some bulgur.

• 1 thick slice of sweet onion chopped
• 4oz extra lean ground turkey raw
• 1 tbsp red wine vinegar
• 1 tsp red curry powder
• 1/4 cup (60g) of kidney beans
• non-stick cooking spray

Heat a small non-stick skillet over medium-high heat. Spray with non-stick cooking spray and add the chopped onion. Leave it alone for a few minutes, allowing the onion to brown a bit. When the onion is a bit transparent with some brown edges add the turkey and break apart while browning. Once the turkey is brown (grey) add the tablspoon of vinegar and curry. Stir to coat the turkey. Stir in the kidney beans.

Now top your greens! Simple right? :)

Now I’m not going to claim I know anything about Moroccan food. I’m not even sure I could find Morocco on a map! All I know is the flavors of that recipe intrigued me. So I used what I had on hand and whipped this up in about 10 minutes. I’m not kidding, from pot to bowl in 10 and it was tasty! Different. But tasty all the same!

Toddler and husband wouldn’t touch it with a ten foot pole. However, little man was quite obsessed with my oranges.

So at least I got that in is belly while preparing the dish. Hey… every little bit counts. :)

• 8oz extra lean ground beef
• 1 small sweet onion chopped
• 3 gloves garlic minced
• 1 tsp dried cumin
• 1/2 tsp oregano
• 1/4 tsp cinnamon
• 2 cans (15oz) diced tomatoes
• 1 orange peeled and chopped (keep any juices)
• 2oz Whole Wheat Couscous
  (56g)
• 1 can Butter Beans (Large Lima Beans) drained and rinsed

In a medium-large pot brown the ground beef with the onion and garlic. Add the cumin, oregano and cinnamon. Coat everything and let the flavors merge.

Add the 2 cans of diced tomatoes (with juices) into the pot. Bring to a boil while peeling and chopping the orange.

Add the orange pieces. Bring back to a boil.

Stir in the couscous. Cover and reduce to a simmer. Continue to simmer for 10 minutes.

Add the Butter Beans and stir. Cook for another 5 minutes until ready to serve.

I knew I was only making it for me. The toddler has declared his hate of soup multiple times and if it ain’t Chicken Noodle or French Onion the husband won’t bother.

So I decided to REALLY make it only for me. Inspired by a bag of dry pinto beans that have been in my pantry for well over a year and some stock I recently made from a beer can chicken last week, I went to town.

I normally use canned beans but the dry are so much cheaper and they really aren’t that hard to work with if you’ll just be hibernating in the house on a cold Saturday. That being said you could easily replace the dry with a few cans. Remember, it’s just an idea so if it sounds good take it and run. :)

• 2 cups (1lb) dried pinto beans
• 1 tbsp olive oil
• 1 sweet onion
• 1 large green bell pepper
• (If I had a jalapeno I think I would have added!)
• 1-2 tbsp dried cumin (I started with 1 and then added more to taste)
• 1-2 tbsp dried cilantro
• 1 can (15oz) stewed tomatoes ran throw the blender quick keeping some chunks
• 8 cups of your favorite broth (chicken, veggie, stock)

Soak the beans over night or do the quick boil method (what I always do as I never know I’m going to use beans the night before.) Bring the beans to a boil in a large pot. Boil for 5 minute. Then cover and simmer for 1 hour. —Go play with toddler. :)

Drain and rinse the cooked/soaked beans set aside.

In a large pot add the olive oil and onion. Cook until just soft. Add the green pepper and spices. Stir to coat everything. Add the blended stewed tomatoes. Stir. Add the broth and beans.

Bring everything to a boil then cover and simmer. Cook until beans are tender, at least 2 hours. If I was prepared I would have topped with green onion like Kalyn did on her version but I didn’t have any. Instead I used a bit of cheese and cilantro to make the picture a little better. :)

Now I stink on the Nutritional Info for soups and anything with beans in it. So this recipe scares the crap out of me! :) Here’s what I’m getting with my cup estimations. Just remember this is approximate and even if we’re off we’re still eating a healthy soup. :)

So as always, take the idea and run with it! :) I’m totally please with how it came out.

• 2 cups (or a 15oz can would work) of our favorite chicken broth or stock (I used some turkey stock I had frozen from thanksgiving)
• 1 15oz can diced tomatoes
• 1 15oz can kidney beans drained and rinsed
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried cilantro
• 1/2 tsp ground cumin
• 1/2 tbsp lime juice
• 2oz (55g) whole wheat couscous (I buy RiceSelect Organic Whole Wheat Couscous)

Toppings

• 1 avocado cut into slices (about 25g for each serving)
• 3/4 oz fancy shredded mexican cheese blend (about 5g for each serving)

Place all the ingredients in a pot except avocado and cheese. Bring to a bowl. Then cover and reduce to a simmer. Simmer for about 10 minute until couscous is soft.

Scoop into 4 bowls (each about a cup) top with avocado slices and cheese.

Note: this is the first time I’ve eaten avocado like this and I have to admit it was AWESOME! Produce Pick coming soon on the awesome fruit I was avoiding for some reason. :)

Note x2: Here are two more pics. I couldn’t decide so I let the toddler. He picked the main was as the "best". :)

Note x3: Can you also tell I didn’t know what to call it?

The toddler actually was excited to eat it but he thought it was too spicy. I’ll have to use the regular diced tomatoes next time. The ones with green chilies have too much of a kick for him. I even used cream corn to try and curb the hotness with a bit of sweetness but it didn’t work.

As for the husband? He wasn’t home. Did you really think I’d try a meal like this if he was?! HA! I did have a friend over who enjoyed it, although he said he’d prefer the regular corn. Oh! and he added hot sauce. I thought it was perfect. It’s definitely going to be my new go to veggie chili. :)

• 1 can black beans drained and rinsed
• 1 can kidney beans drained and rinsed
• 1 can chickpeas drained and rinsed
• 1 can corn undrained (cream or regular)
• 1 can diced tomatoes with green chilies
• 1 small can (6oz) tomato paste
• 1 bell pepper chopped
• 1 small onion diced
• 1/2 tbsp chili powder
• 1/2 tbsp ground cumin
• 1 tbsp dried cilantro

Put all ingredients in the crock pot (slow cooker), stir and cook on low for 5 hours (3 on high should be fine.)

Seriously… how AWESOME are crock pots. :)

I topped mine with a bit of low fat cheddar and cilantro.

Anyway the dish is called Red Rice. I never heard of it before but I’ve eaten similar meals. My mom used to make something close to this with peas (which I would have added but he does’t like them) and rice.

All I had to work with when figuring out the idea was rice, tomatoes and some kind of meat. I decided on sausage as I thought it would add the most flavor but you could easily make this with chicken breast even, dare I say leftover turkey this week? :~) As always take it and run. The liquid to rice ratio is perfect and although this makes enough to serve a small army, it freezes well.

Oh! and if you’re curious, the husband and toddler both enjoyed it. I guess my food cheating paid off. :~)

• 1 small sweet onion chopped
• handful of baby carrots diced (3oz)
• 1 package turkey sausage (20oz – 6 links)
• 2 large green bell peppers chopped
• 1 1/2 cup uncooked brown rice (285g)
• 1 can diced tomatoes (15oz)
• 1 small can tomato sauce (8oz)
• 2 cups water (16oz)
• 1 can kidney beans drained & rinsed (15oz)
• 1 tbsp paprika
• 1 tbsp chili powder (cut back if you don’t want too much kick)
• 1 tbsp dried parsley
• non-stick cooking spray

Spray a large pot with non-stick cooking spray and start by sautéing the onions over medium high heat. Add the diced carrots.

Remove the casing from the sausage. Simply take a knife and slice longways. It should peal right off. Plop them into the pot and break apart with a wooden spoon while browning.

Once the turkey is browned add the peppers. We are holding off on them as to not overcook and get too mushy. Add the brown rice and stir to coat everything.

Add the can of tomatoes and tomato sauce. Use the 8oz tomato sauce can to add to can-fuls of water (2 cups). Add the beans, paprika, chili powder and parsley. Bring to a boil then cover and lower to a simmer.

DO NOT TOUCH it for 25 minutes. I scream as I’m famous for ruining dishes because I can’t wait then I peak and let out the heat. Leave it alone. It will be fine if it’s over your lowest setting and the rice will come out nice and fluffy. Well, as fluffy as brown rice and come. :~)

After 25 minutes, remove cover, stir, turn off heat and let site for a few minutes before serving.

Ok, maybe I exaggerate a little but you get my point. I’m a fan. The problem is it’s so darn hard to find. At least in my area it is. And even If you are lucky enough to find it you have to be willing to drop 4-5 buck on a jar that tries to tell you 2 tablespoons is a serving. HA! My jar is normally gone in 2 sittings.

So because of all the reason listed above I set out to make my own. A few months ago I took my hand at some Black Bean dip, which is good but considering I don’t have a food processor right now and my blender broke (probably because I used it to make bean dip all the time) I set off for a quicker, easier bean dip fix.

So I present to you the fastest, easiest bean dip idea ever. I’ll tell you this, I have no plans on buying the jarred stuff again (except maybe Trader Joe’s Black Bean Dip, that stuff is sweet nectar from the gods!).

• 1 can (16 oz) fat free refried beans
• 1/2 cup of your favorite salsa
• 1 tbsp lime juice, raw
• 1 tsp hot sauce (to taste)
• 1 tsp chili powder
• 1 tsp dried cilantro
• 2 tsp ground cumin

Put all ingredients in a bowl and mix well with a spoon. The dip will get nice and creamy.

Separate into 4 1/2 cup servings and dip away! You can share if you want but I don’t. The husband doesn’t like bean dip (*yesssss*)

My favorite Bean dip dippers… baked tortilla chop, soy crisps and carrot sticks. Oh! and pepper strips.

What’s a girl to do?

Hit her pantry of course!

Armed with those "healthy" Ramen noodles and a couple of stock items I whipped this up. Oh my! So yummy and super filling!

• 1 package of Choice Ramen Noodles chicken
• 1/2 cup of water
• 1 tsp chili powder
• 1 tsp dried cilantro
• 1/2 tsp ground cumin
• 1 can pinto beans rinsed and drained (15oz)
• 1 can diced tomatoes (15oz)

In a medium pot place the dry Ramen noodles (break if you want they do tend to clump together). Top with the can of diced tomatoes and 1/2 cup of water.

Crank the heat up to high. Leave alone while you sprinkle the top with the chili powder, cilantro, cumin and 1/2 of the seasoning packet (done to reduce sodium.)

Start to stir the noodles. They should start getting soft and break apart. After 3-4 minute drop the heat to medium. Add the drained pinto beans. Stir in really trying to break apart the noodles.

Cook for another 1-2 minutes. Serve!

I sprinkled a bit of dried cilantro and fancy shredded Mexican cheese blend. So YUMMY!