Anonymous wrote:LOVE this thread!! thank you!!

Me too!

LOVE this thread!! thank you!!

Anonymous wrote:Easy Black Bean Soup:

2 cans black beans, drained and rinsed
1-2 cups vegetable broth
1 cup prepared salsa
cumin, to taste (I usually use a tablespoon or so)

Combine 1 can black beans, broth, salsa, and cumin in medium/large pot. Puree with immersion blender. Add second can of black beans. Heat.

Optional toppings: avocado slices, green onion, shredded cheese, dollop greek yogurt, poached egg

Serving suggestions: over brown rice or quinoa or with a quesadilla.

Perfect! My preschooler took it upon himself to open my chicken broth yesterday, plus I have an odd excess of canned black beans right now. Thank you!

Store bought Phyllo pastry
Whole eggs or egg white
Finely Chopped peppers (red, yellow) and any other veggies to
Chopped fresh herbs
Shredded cheese

Cut phyllo into 5 inch squares (I'm not usually that exact, I cut the sheet in half width wide and then eyeball the square)
Put into muffin tins to make a "cup". Bake at 425 for around 5 min until lightly browned.

Remove from oven. Into each cup add 1 egg or 2 tbsp egg white. Top with a few tbsp veggies, cheese, and hers, reduce oven to 400 and bake for another 15 minutes until eggs are set to desired (runny or hard yolk).

Serve with salad. Top with salsa if desired.

Roasted Butternut Squash (peel, cube, toss with olive oil s/p and roast @ 410 for 35ish min)
Roasted Garlic (slice head in half, place face down in what will be a foil packet, add about 3tbsp chicken stock and roast in 410 oven for 35min)
Chicken Stock
Heavy Cream
Pasta


Cook pasta according to directions. Put roasted squash, garlic, 1c chicken stock and 1 cup of cream in a sauce pan and heat until hot. Then transfer to a blender/food processor and blend until smooth. Return to pan and keep warm. Season with salt/pepper and toss with pasta when done. Reheats well and you can put in a casserole, top with bread crumbs and a little parm and bake @ 350 for 10min (or from fridge 350 for 35min).

Anonymous wrote:Barbecued bacon.

Fry up some bacon, pour some ketchup on it.

I think bacon is better served in a bacon bowl with a warm bacon dressing. And some cheese.

Barbecued bacon.

Fry up some bacon, pour some ketchup on it.

Anonymous wrote:2-3 lb boneless pork loin roast (not tenderloin, which will overcook)
1 jar of pepperoncini

Put pork roast in slow cooker. Pour pepperoncini on top, brine and all. Cook on low 6 hours or so. Pull apart with forks (so it's like pulled pork), serve on crusty rolls (optional: with sliced provolone or mozzarella and/or arugula). Salad on the side.

I am going to try this one - too darn simple not to.

1x 1.5 lb beef roast
6x red russet potatoes
6x fresh peeled carrots
1x medium sweet onion sliced
3x garlic cloves, chopped

Pre-Heat oven to 350
Put it all into a roasting pan
Salt/Pepper to taste
Pop it into the oven for 1 1/2 hours

Enjoy!

Roast in evoo any veggies you have on hand (I like broccoli florets, red onions, colored peppers, but have used carrots, cauliflower, etc. - just make sure to chop them to roughly the same size before roasting) together in a big pan with chicken sausage cut into coins. I usually do it for about 20 min at 450 deg, you want it carmelized and a bit crispy. While hot from the oven, toss with the little mozzarella balls, then season with s/p to taste.

Another one. Mix together soy sauce, honey, evoo (about equal parts). Boil a bag of thawed frozen shrimp for 3 min. Toss with the dressing and a bag of broccoli slaw (preferably the kind that also has carrots). I usually like to add garlic and red pepper flakes to the dressing and top the whole dish with crushed peanuts, but that takes it over 5 ingred's

Sort-of huevos rancheros:

Goya black bean soup
quesadilla-size tortillas
eggs
shredded jack cheese
serve with: salsa, rice, sour cream, avocados

Grease a pan with oil or non-stick spray. Brown a tortilla on one side, then flip, and add cheese. When cheese starts to melt, crack an egg on top. Cook for a minute, then flip and cook the egg to your desired state (I like over-easy). While you you are cooking the egg/tortilla, drain off most of the liquid from the black bean soup, heat it up in a saucepan. Turn the egg/tortilla onto a plate, add a scoop of the hot black beans, sprinkle with cheese. Add salsa, sour cream, rice, avocados, tortilla chips, etc. as you like.

Fake Avgolemono/Greek soup:

Chicken broth (I use bouillon paste)
1 lemon
2-3 eggs
Orzo
Optional: dill or scallions or parsley

Simmer chicken broth. Add about 1 cup of uncooked orzo and cook according to package instructions. Beat eggs and juice of 1 lemon in a bowl together. When orzo is cooked, ladle a little bit of the hot broth and orzo into the bowl containing the egg/lemon mixture. Keep spooning hot broth into the bowl and stirring it in -- the point is to raise the temp of the egg/lemon mixture without scrambling the eggs. Once you've ladled in about 1 cup of the hot broth, pour the whole bowl of the egg/lemon/broth mixture into the pot on the stove containing the rest of the orzo/broth. If a few bits of the egg white scramble in the soup, no big deal. Salt and pepper to taste. Add your minced/snipped herbs as desired. Serve with bread or crackers. A delicious, quick, easy soup.

Easy Black Bean Soup:

2 cans black beans, drained and rinsed
1-2 cups vegetable broth
1 cup prepared salsa
cumin, to taste (I usually use a tablespoon or so)

Combine 1 can black beans, broth, salsa, and cumin in medium/large pot. Puree with immersion blender. Add second can of black beans. Heat.

Optional toppings: avocado slices, green onion, shredded cheese, dollop greek yogurt, poached egg

Serving suggestions: over brown rice or quinoa or with a quesadilla.

Anonymous wrote:19:45 do you cook the chicken first? and when you say swiss cheese do you mean slices, as in one on each breast?

This is the OP, so glad the post is still going strong!

Nope, put them in the dish raw. Slices of Swiss, one for each breast.

Bumping this now that school has started. You guys are the best!!!