Steak Marinade

Moving to the United States for university meant leaving behind many of my favorite foods - meat pies, real chips, pumpkin leaves,  tomato sauce flavored crisps, Crunchie bars, steak and kidney pie, nsima, chambo, Chombe tea, bakery fresh bread, sausage rolls  - a good mix of post colonial Southern African dishes (not to mention the Korean, Indian, Portuguese, and real Chinese food restaurants I had to leave behind). I was very, very excited when I went to Steak and Shake for the first time and saw steak burgers on the menu. I envisioned what I knew as a steak burger - toasted, buttered bread sandwiching a delicious, juicy steak topped with tomato and onion. Imagine my surprise when my order came and a hamburger was placed in front of me.

"Excuse me," I said, "I ordered a steak burger."

"That is a steak burger - it's made from steak," the waitress answered contemptuously.

"No. This is not a steak burger. This is a hamburger. I don't care what cut of beef you use, when you grind it up it becomes mince. When you make mince into a patty and grill it, you have a hamburger. This is not a steak burger!" my answer seemed to further confuse the waitress (probably because she had no idea what "mince" meant - I had not yet learned to use the American term "hamburger meat.")

I do not eat at Steak and Shake anymore.

If I want a steak burger, I make it myself. I was happy to learn recently that my favorite cut of beef - silverside - is known as bottom round in the US. It is not cut as thickly as I would like, but it will do. This morning, I had one for weekend brunch. I chose to forgo the tomato and onion because my pregnant stomach just wanted buttered toast and steak.

I marinated my steak in a concoction I got from Better Cookery entitled "Sir Edward's Vest British Steak Marinade Ever". It was quite good (although I will say, I do prefer my usual marinade of Worcestershire sauce, chili oil, salt, and pepper just because it is what I am used to. ) You may click on the Better Cookery Link to see the instructions. Here are the basic ingredients.

1/3 cup olive oil
1 tbsp minced garlic
1/3 cup light soy sauce
1 tsp dried red pepper flakes
1/3 cup fresh lime juice
1 tsp ground pepper
1/3 cup Worcestershire sauce
2 tsp dried parsley
2 tbsp garlic powder
1 can diet or regular Coke
1/4 tsp hot pepper sauce
2 tbsp chives

Now, if I could just make a decent steak and kidney pie....

Chicken Azteca

This is one of my favorite things to leave in the crock pot. Unfortunately, I don't make it very often because it is fairly fattening. Now that I'm pregnant, I figure I need the calcium from the cream cheese.


Chicken Azteca
1 can black beans, drained
2 cups frozen corn kernels
2 cloves garlic, minced
3/4 tsp cumin
1 cup chunky salsa
5 chicken breasts, cubed
1 pkg (8 oz) cream cheese


Combine beans, corn, garlic, cumin, salsa, and chicken. Place in slow cooker. Cook on low 5-6 hours. Stir in cream cheese. Cook on high until cream cheese melts. Spoon chicken and sauce over rice. 

Salmon Patties

The two things I have craved most during this pregnancy are margaritas and fish. I can't have margaritas, obviously, so that is just an unfulfilled desire. I have to be careful with fish as well because of the risk of mercury. When I do get to indulge in some salmon or tuna or other fishy delight, I am a very happy camper.

I used the recipe from the back of the salmon can as a starting point for these and then just went completely off on my own. They were lovely. Stone said they tasted "fresh and perfectly cooked".

Salmon Patties
15 oz canned salmon, flaked (I also remove skin and any larger bones)
3 eggs, slightly beaten
1/2 large onion, chopped
1/2 green pepper, chopped
1/2 cup bread crumbs
1 tbsp lemon pepper seasoning

1. Mix all ingredients until they are well combined.
2. Heat 1 inch of vegetable oil over medium heat in a large skillet.
3. Use 1/3 cup salmon mix for each patty, flattening before adding to the hot oil.
4. Fry until golden brown, flipping only once to ensure pattys do not fall apart.

Crock-Pot Honey Chicken

This recipe was posted at Mmm...Cafe, and I found it on Pinterest. I adapted it just a bit to fit with my family's preference for spice:)

Crock Pot Honey Chicken
3/4 lb chicken, cubed
1/2 tsp salt
1/2 tsp pepper
1/2 cup honey
1/4 cup soy sauce
1/4 cup chopped onion
1/8 cup tomato sauce
3 tsp red pepper flakes

Season chicken with salt and pepper. Place in crock pot. In a small bowl, mix honey, soy sauce, onion, tomato sauce, and red pepper flakes. Pour sauce over chicken. Cook on low heat 3 hours. Serve over rice. 

Gingery Butternut Squash and Tofu Curry

When I saw this recipe in Health magazine, I was anxious to try it. I love butternut squash but had never thought of putting it in a curry. I adjusted the recipe to use a mix of spices instead of the curry sauce that was called for and was very pleased with the result. Next time I make it, I will be leaving out the tofu. I didn't do an adequate job of soaking up the spices and tasted like an off note to me. However, not everyone who tried the dish agreed with that assessment, so I am sharing the recipe with the tofu for all of the tofu lovers.

Gingery Butternut Squash and Tofu Curry
2 tsp olive oil
20 oz cubed butternut squash
1 large onion, diced
3 cloves garlic, minced
3 tbsp curry powder
1 tsp cinnamon
1 tsp ginger
1 tsp turmeric
1 tsp cumin
1 tsp salt
1 cup light coconut milk
1/2 cup water
4 oz tofu, patted dry
1/2 lb broccoli, cut into 1 inch pieces

1. Heat oil in a large saucepan over medium heat. Add onion, garlic, and spices. Cook until onions are transparent. Add squash and continue cooking until squash begins to soften (about 10 minutes).
2. Combine coconut milk and water, whisking well. Place tofu in the saucepan; add milk mixture. Cover pot and simmer until squash is tender (about 7 minutes).
3. Remove lid. Add broccoli; simmer until tender (about 5 minutes).
5. Yields 4 servings, each serving plus 3/4 cup rice contains 291 calories

Spaghetti Squash with Scallops, Zucchini, and Salsa

I am always looking for something new to do with scallops, since my husband is the leading world scallop addict. This one was adapted from a recipe I found on allrecipes.com.

Spaghetti Squash with Scallops, Zucchini, and Salsa
1 large spaghetti squash
1/8 cup olive oil
2 zucchini, diced
2 cups chunky salsa
1 lb scallops

1. Prepare spaghetti squash according to these directions.
2. In a large skillet, heat oil over medium heat. Saute zucchini until tender.
3. Add salsa and scallops to skillet. Simmer until scallops are opaque - about five minutes.
4. Serve scallops over spaghetti squash.  

Today I started my second or third job (now that the blog is monetized, I am not sure it if is a job...it feels too fun to be a job). I am a brand new independent sales representative for Avon. That's right, an Avon lady! I chose Avon because I was already buying - and loving - their products. I figure this way I get a new job and a discount on the products I already love. For you, I plan to have some Avon giveaways on my blog. The only problem is trying to chose which super cute kitchen product (chili pepper apron? donut cake pan?) or beauty product (vanilla cream bubble bath? pomegranate and mango body lotion?)!

Chicken Marsala

Ode, once again, to the chicken thigh - best of all chicken parts. This is one of my favorite recipes - easy, juicy, spicy, and finger licking good. 

Chicken Marsala
12 skinless chicken thighs
6 tbsp lemon juice
1 tsp ground ginger
1 clove garlic, finely chopped
1 tsp chili powder
1 tsp brown sugar
2 tbsp honey
2 tbsp chopped fresh cilantro
1 tbsp chopped green chilli
2 tbsp olive oil

1. Wash chicken and prick with a fork.
2. In a large bowl, mix lemon juice, ginger, garlic, chili powder, salt, sugar, and honey. Coat chicken with spice mixture and marinate for 45 minutes.
3. Preheat grill to medium heat. Add the cilantro and green chillies to the chicken thighs and place in a flameproof dish. Pour any remaining marinade over chicken and baste with oil.
4 Grill under preheated grill for fifteen to twenty minutes until cooked through and browned.

Now that I am back on my feet, it is back to life. I have to make a couple of changes in my life. We - the teacher and the librarian - are shockingly (heavy sarcasm intended) in need of extra funds if we are to have any hope of expanding our little family while Stone is in grad school. So...you will soon see my blog monetized. I don't know that it will make me any money at all, but we shall see. Also, I am going to take a bit of a second job. More on that as it develops. 

Creamy Tuna Casserole - 10 points

Sometimes you just need some comfort food...

Creamy Tuna Casserole
16 oz veggie rotini
3 oz light cream cheese
1 can cream of mushroom soup
10 oz tuna, drained
2 tbsp green pepper, chopped
2 tbsp pimento, chopped
2 tbsp onion, chopped
1 tsp prepared mustard
1/3 cup 1% milk
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese

1. Cook pasta according to package directions. Drain.
2. Use a mixer to blend cream cheese and mushroom soup. Stir in tuna, pepper, pimento, onion, and mustard.
3. Combine tuna mixture and pasta in a casserole dish. Pour milk over casserole.
4. Combine bread crumbs and Parmesan; sprinkle over casserole. Bake at 325F for 20 minutes.
5. Yeilds 8, 10 point servings

Mmmm...I could eat another bowl right now. Did you know that today is National Raspberry Cake Day? I wish I had made one of those as well. I love a good raspberry.

Mad Good Turkey Salad

This is a rebellious recipe - I am giving you vague portions. The reason is because this salad is only mad good if it is made exactly as you like it. I like it with a lot of cheese, a lot of grapes, and light on the onion and mayo. You may feel differently. The important think is the combination of flavors - you decide which you want in the foreground and which should just be hinted at. 

Mad Good Turkey Salad
1 smoked turkey breast
1 block monterey jack cheese, cubed
red grapes
finely chopped red onion
mayonnaise

1. Mix ingredients to taste.

Since this is a fairly indulgent salad calorically, I opted to eat it in a lettuce wrap.  I love a good rap...um, wrap.

Lemon Broccoli Chicken

Some of the best recipes are from test kitchens. This one was on the back of a can of cream of broccoli soup and it is now one of my favorite ways to fix chicken. 

Lemon Broccoli Chicken
1 lemon
1 tbsp oil
6 boneless chicken thighs (I used four because I didn't want excess leftovers)
1 can cream of broccoli soup
1/4 cup milk
1 tsp pepper

1. Cut four thin slices of lemon. Squeeze two tsp of juice from the remaining lemon.
2. Heat oil in a large skillet. Add chicken and cook until browned on both sides.
3. Mix soup, milk, lemon juice, and pepper. Add to chicken. Top chicken with lemon slices and heat to a boil. Cover and cook over low heat five minutes or until done.

I'm sorry for my lack of recipe sharing this past week. My husband has the week off and it is so hard to tear myself away from his side.

A Date Day in Smyrna/Murfreesboro and 4 Point Scallops

Stone had the day off today, so we took a "date day". True, there was some errand running. But, we greatly enjoyed being together. We started out in Smyrna at the best donut shop in Tennessee. M and E's Donut Palace has a fantastic, small-town feel - low prices - excellent products - and the owners are the nicest people you could ever hope to meet. I wish they had a website I could link to, because you are going to want to visit after you see these pictures. 

Eclair and Chocolate frosted with nuts

Chocolate frosted and maple glazed with  nuts

Then we ran a couple of errands...pharmacy...Dollar General...blah, blah, blah...before going to our favorite coffee shop, JoZoara,  to pick up some frappes - coconut for me, java chip for him. Both unbelievably good, but I am partial to mine. It tastes like an actual coconut. You just can't beat that. Of course, I have never had anything at JoZoara that I didn't love.

From there to Old Fort Park for a Deep and Meaningful Discussion (we want this marriage to last, so we schedule these at least every two weeks). From there to the movie theater, which was not showing movies at the times listed on the website. So, to the bike shop instead to pick up new helmets...blah, blah, blah. Then, lunch at Ahart's! Yes! I will reiterate that Ahart's is the best pizza shop in the world. The. Best. Ever.

BOT (Basil, bacon, onion, tomato)

Genova (Fresh basil, eggplant, mushrooms, tomato, and goat cheese) - apologies for the lack of focus

Chocolate on chocolate cheese cake (okay, this is actually from another visit but I didn't get a chance to post it and it must be seen)

Key lime cheesecake (again, from before, but still....)

What, you want more? How about the plate they bring out to show you your options?

Ahhh...I am happy just remembering. From there, to a long doctor's appointment. Not so bad since the doctor's office has really good coffee.

Finally, a walk at around the Gateway Trail-head. There were lots of protective mama ducks today, but they were so fun to watch.

Date over, time to come home for dinner. I am calling these "Kroger Scallops" because I got the recipe off the back of a bag of Kroger brand scallops. It is super good. You never know where you are going to find a great new idea for a dish. 



Kroger Scallops
12 oz scallops
juice of 1/2 lemon
1 tbsp white wine
1 tomato, chopped
salt, pepper and parsley to taste
spray butter

1. In a medium bowl, combine scallops, lemon juice, wine, and tomato. Stir gently to combine. Place in the fridge to marinate for 2-4 hours.
2. Line an oven safe skillet with aluminum foil. Place scallop mixture on foil. Sprinkle with salt, pepper, and parsley to taste. Spray with 10 sprays of butter.
3. Bake at 350F for apx 9 minutes, until cooked through.
4. Yields 2, 4 point servings

 

What a nice day it was. Since this post is all about my husband, it seems appropriate to end it with a song that brings him to mind. I hope your day was lovely and that your tomorrow is full of good food and love. 

Grated Egg Curry - 1 point

In May, I bookmarked a recipe from Sobha at Good Food. One of my favorite dishes is egg curry; I grew up eating a version made with whole, boiled eggs. Sobha's version, using grated eggs, greatly intrigued me.  I made it for dinner today, and was pleased to find that it is every bit as delicious as I anticipated. Egg is a beautiful texture for curry, and Sobha's blend of spices is spot-on perfect.

The only change I made to the dish was to use 6 egg whites instead of 3 eggs - this was simply to cut down on fat content and, thus, lower the WW points of the dish. This recipe with the egg white substitution (click here for the original) yields 3, 1 point servings.

A bit of news about a change to my blog. You know that I am a teacher and my husband is a librarian. You also know that teachers and librarians are not paid exorbitant salaries and that we are attempting to pay off some debt (car loan) while also paying Stone's grad school tuition (ouch). The university announced that they are extorting us raising that tuition quite a bit. In order to stay afloat in Angela/Stone household (Stanglea or Anone - we have not decided), we have to tighten our belts. Therefor, I am going to stop using Weight Watchers and start using the free tools on Livestrong.com. I have a few recipes left for which I have already calculated points (and almost 150 already posted here). However, soon I will not be posting point values anymore. I will try to give as much nutritional information as possible so that those on Weight Watchers can calculate their own points. 

Now, I am off to visit my friend the tread mill as I succumbed to a truly irresistible temptation - chocolate hazelnut cookies.  I know you don't blame me, but my thighs do.

Beef and Cabbage Casserole - 5 points

This recipe - slightly adapted from Fix it and Forget it for Entertaining - is not one that I thought I would be sharing on my blog. I made it for two reasons - I needed to use a head of cabbage and I wanted to use my crock pot. I didn't have high expectations. Well - slap my face and call me Sally - this stuff is delicious. It is so delicious that I just got off the treadmill because I decided it was worth jogging to get to have a second helping. That's right. This is so good I will jog for it. Nuff said.

Beef and Cabbage Casserole
1 medium onion, chopped
3 tbsp butter or margarine
1 lb ground beef
1/2 to 3/4 tsp salt
1/4 tsp pepper
1 small head cabbage, shredded
1 can condensed tomato soup

1. Melt butter in a medium skillet over medium heat. Saute onion in butter.
2. Add ground beef to onions and cook, stirring frequently, until beef is browned. Season with salt and pepper.
3. Layer half of cabbage in slow cooker, followed by half of meat mixture. Repeat layers.
4. Pour soup over top of cabbage and beef. Cover and cook on low for 4 - 6 hours.
5. Yields 8, 5 point servings

It seems forever ago that I picked a random song for you on a Friday night. Since I have been sharing the soundtrack of my life with you this week, it may seem superfluous to  have my DJ pick a random song from my Zen for you tonight. Yet, I love the idea of just finding something at random - just getting a bit of unexpected, unpredictable musical inspiration. Tonight I got a great song for you. I love the artist Beck  - one of his songs was playing in the background the first time I danced with my husband. Here is "Bottle of Blues".

Lentil Soup - 3 points

Hearty, hot soup in the summer? Yes. I know that it isn't popular with some people, but to me soup is a year round food. I like this one because it uses so many great items that are available at the Farmers Market- not just the veggies and herbs but also the molasses. If you have not had molasses that was grown and pressed locally, you have not really had molasses. The taste difference is monumental.

Lentil Soup
1 lb dried lentils
1/2 cup brown rice
1 cup carrots, chopped
1 cup green pepper, chopped
1 cup onion, chopped
1 cup tomato paste
1 cup celery, chopped
1 tbsp molasses
1 1/2 tsp salt
1 dried bay leaf
1/2 tsp sage
1/2 tsp thyme
2 cloves garlic, minced

1. Wash and sort lentils. Place in large pot; cover with water by 2 to 3 inches. Bring to a boil and cover. Turn down heat and simmer for 30 minutes.
2. Add brown rice and simmer for 30 minutes. Add remaining ingredients save lemon juice and simmer for another 15 minutes. Add lemon juice just before serving.
3. Yields 12, 3 point servings

I have been taking my nephew with me to VBS this week. He has been singing part of a song in the car. It has been driving me nuts because it is a song that I know, but I just couldn't think if it. Finally, today, I Googled the phrase he kept repeating - "bam ba lam" and up popped a thousand links for "Black Betty". Of course! Shockingly, my husband, who reads Rolling Stone cover to cover and has seen just about everyone you can think of in concert- had never heard this song. The original was by Lead Belly, but I love the 70's fashion in this Ram Jam version.

Coked Chicken - 4 points

I was so happy to find this in a German bakery in Helen, Georgia.

You may be thinking, "What makes you happy about powdered soup?" To answer that question, I would have to write you quite an epistle - complete with an ode to oxtail soup and a sonnet in praise of cream of asparagus. To spare you that, I will simply say that I grew up on powdered soups and miss them terribly now that I live in the US where Knorr doesn't seem to have much of a market.

I bought this soup powder for a very specific reason - to make Coked chicken. If you have wondered where my obsession with carbonated cooking began, it was with this recipe. My mother made this dish often for guests, sometimes using chicken and sometimes using beef. The guests  would inevitably praise it, take second helpings, and then ask my mother for the recipe. She would sigh, look at them gravely and say, "It is very complicated and takes forever!" Eyes wide, they would say, "Really? Well, how do you do it?" My mother's stoic face would break into a grin and she would say merrily, "Just kidding. It's coke and tomato soup." They never believed her.

Coked Chicken
8 chicken thighs, skinless
1 pkt cream of tomato soup
12 oz Coca Cola (I recommend buying Coke made with cane sugar not hfcs)

1. Empty tomato soup package into a shallow dish. Dredge each thigh in the soup mixture, turning to coat. Place thighs in a shallow baking dish.
2. Pour Coke over the thighs. Place dish in a 350F oven for 30 minutes or until cooked through.
3. Yields 8, 4 point servings

I love sharing my mother's recipes. She is a fantastic woman, and I was reminded of her today during VBS. My mother is wonderful with children - full of energy, ready to play. Today, during music time, the children were singing their booty shaking songs and having fun. Do you know what the vast majority grown ups were doing? They were talking or they were standing against the wall. They were not shaking it. Well, I was! I was having a grand time, and I didn't care a flip if people thought it was silly for me to get out there and dance with the kids. It was fun - it was what my mom would have done. And, tomorrow, when all of those people are still up against the wall - what will I be doing? That's right. I'll be dancing.

Spicy Lentils - 3 points

Happy Father's Day! I hope that all of the great dads out there are enjoying a fantastic day and all of those lucky enough to have a great dad are celebrating him. I am one of the lucky ones who has an amazing father who came to every school event, read me stories, tried all of my experimental recipes, encouraged me to think for myself, and - when I was in high school - played cards with me almost every night before dinner. My dad loves Indian food - especially tandoori chicken - so here is a recipe is a spicy recipe in his honor.

Spicy Lentils - Betty Crocker's New Cookbook
3 cups water
3/4 dried split peas
1/4 tsp ground ginger
1/2 tsp salt
1/2 tsp turmeric
1/2 tsp cumin
1 small onion, finely chopped

1. Heat water and peas to boiling in a large saucepan. Boil, uncovered, for 2 minutes. Reduce heat to low; simmer 25 minutes or until peas are tender.
2. Spray a skillet with nonstick cooking spray. Add onions and spices to the skillet, stirring occasionally until onions are tender. Stir in peas until evenly coated.
3. Yields 4, 3 point servings

There are many outstanding fathers, uncles, brothers, grandfathers, step-fathers, and friends I know who are working hard to be examples to the young people in their lives. I am very thankful for all of them and wish them a great day.

Minty Yogurt Chicken - 4 points

It is a bit gloomy outside today, not at all like summer. The sky was so black this morning that I fully expected tornado sirens to begin blasting across town. This is the rare kind of summer day when a hot lunch sounds good. Still, I want those light summer flavors like mint and lemon. Solution: minty yogurt chicken, the perfect dish for a rainy summer day. I love the way the honey caramelizes along the edges of each juicy thigh, and the strong Middle Eastern flavor of the dredgings in the bottom of the pan. I got out a spoon and scraped the pan clean. I did. I couldn't help myself. It's that good.  

Minty Yogurt Chicken
8 skinless chicken thighs
1 tbsp honey
2 tsp lemon juice
2 tbsp plain yogurt
4 tsp dried mint
salt and pepper to taste

1. Slash the chicken at intervals with a knife. Mix the lemon juice, honey, yogurt, and seasonings. Spoon the marinade over chicken and leave for thirty minutes.
2. Line a grill pan with foil. Place chicken in pan and pour over any remaining marinade. Cook at 350 for 25 minutes or chicken is cooked through and golden brown.
3. Yeilds 8, 4 point servings

The puppy Rufus Wainwright has returned to his rightful home. Perhaps that explains the gloomy day.

Chicken Country Captain - 4 points

This is a dish I fantasized about for a long time. In my early cooking years, I stuck to baked goods. My signature dishes in elementary school were apple crisp and snickerdoodles (I also made Wendy's Welsh Scones). Although I didn't venture into main dish cooking, I did look through my mom's cookbooks and imagine what the different dishes would taste like. This was one that always appealed to me - chicken, curry, raisins - how could you go wrong?

I tried making this in middle school and found that my fantasies were spot on. This is a delicious dish. It is tropical and exotic and spicy and sweet and perfect.  If only all of my other fantasies could come true in such a satisfying way....

Chicken Country Captain

8 boneless, skinless chicken thighs

1/2 tsp salt

1/2 tsp cayenne pepper

1 tsp olive oil

1 medium onion, finely chopped

1 medium green pepper, finely chopped

3 cloves garlic, minced

2 tsp curry powder

1 tsp thyme

1/2 tsp cinnamon

1 (14oz) can tomatoes, chopped

1 cube chicken bouillon

1/2 cup water

1/4 cup raisins

1. Season chicken with salt and cayenne. Heat oil in a large skillet over medium heat; add chicken and cook until golden brown. Remove chicken from skillet.

2. Add onion, green peppers, and garlic to pan. Reduce heat and cook, stirring often, until onions are translucent.
3. Add curry powder, thyme, and cinnamon. Cook, stirring, one minute.
4. Stir in tomatoes, bouillon, broth, and raisins. Return chicken to pan, stirring to cover with sauce. Cover, reduce heat to meduim low, and simmer 30 minutes.
5. Yields 8, 4 point servings

Many thanks to Foodafok for giving me an award. Please check out his excellent website.

Lemon Chicken- 2 points, Menu Plan

It doesn't feel anything like spring in Tennessee, but that doesn't mean it can't taste like it. If you are lucky enough to have grilling weather, use the sauce as a marinade and throw your chicken strips on the grill. Either way, you can't help but savor the delicious lemon and herb sauce that coats these low point chicken treats.

Lemon Chicken

22 oz chicken breast strips

2 tsp olive oil

1 clove garlic, minced

1/4 tsp dried thyme

1/2 tsp dried rosemary

1 tsp fresh basil, chopped

6 tbsp lemon juice

salt and pepper to taste

1. Whisk lemon juice with garlic, salt and pepper in a small bowl. Whisk in olive oil, thyme, and rosemary. Taste and adjust seasoning.

2. Place chicken in the bottom of an oven safe dish; pour sauce over chicken. Bake at 350F for 20 minutes or until meat is cooked through and springy to touch.

3. Yields 11, 2 point servings

Menu Plan

Saturday

tamale pie

green rice casserole

egg yolk cookies

Sunday

prairie bean tortillas

Monday

ratatouille

Tuesday

yogurt soup with spinach and barley

Wednesday

gingery butternut squash and tofu curry

Thursday

out

Friday

slower cooker lasagna

banana cookies

Crock Pot Black Bean Soup - 4 points

My mother has this theory that she heard from a friend; beans will not cook to softness if they are accompanied by tomatoes. When my mother is not at my house, this theory proves false. I cook Namibian beans all the time, tomatoes included, and they are delicious. As soon as my mom is on the scene, though, the theory inexplicably starts working.

I have made this recipe many times, so I decided it was safe to make for my mom and dad despite the bean/tomato combo. Epic fail. The beans didn't cook. I couldn't believe it! We managed to soften the beans up by boiling them for several dozen minutes. Since my mom is not at your house (as far as I know) these should cook as beautifully for you as they have for me every other time I have made them.

Black Bean Soup

1 lb dried black beans

2 (10 oz) cans tomatoes and chilies

1 medium onion, chopped

1 medium bell pepper, chopped

1 clove minced garlic

14 1/2 oz fat free chicken broth

Cajun seasoning, to taste

1. In a medium bowl, cover beans with water. Soak overnight. Drain well.

2. Place all ingredients in crock pot. Cover and cook for 5-6 hours on high.

3. Remove 2 cups of beans from the crock pot. Mash them with a potato masher until smooth. Return them to the crock pot and stir to combine.

4. Yields apx 20, 4 point servings (1 cup per serving)

Music Friday... I am really trying to get Music Friday back on Friday, so here is the song randomly selected for you by my zen. This time I am not giving you a video of the artist singing. The song, "All By Myself" was hilariously featured in one of my favorite moves of all time Bridget Jone's Diary; enjoy:)

I've been happily checking things off my list. Today was 323. Introduce Simon to the greatest cartoon movie of all time: Robin Hood.