Sunday, May 9, 2010

Slow Cooker Enchiladas

This is also from my Simply in Season cookbook and looks delicious!

1 pound ground beef or turkey
1 cup chopped onion
1/2 cup chopped green pepper
2 cups cooked pinto or kidney beans
2 cups cooked black beans
2 cups chopped tomatoes
1/2 cup water (only use 1/4 cup if you're using the summer squash)
1 cup shredded summer squash (optional)
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon pepper
1 cup corn
ground red pepper to taste (optional)
1 cup cheddar cheese shredded
1 cup Monterey jack cheese shredded
7 flour tortillas (6-7 inches)

1. Cook meat, onion and green pepper together until browned. Drain off fat.
2. Combine beans, vegetables, spices and water and add to the meat mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Combine the cheeses.
4. In a slower cooker, layer about 1 cup of the meat/bean mixture, one tortilla, and 1/3 cup cheese. Repeat layers to use all ingredients. Cover and cook on low for 5-7 hours or until heated through.

Friday, May 7, 2010

5 Minute Hummus

  • 1 15-ounce can chickpeas, rinsed
  • 1 clove garlic
  • 1⁄4 cup olive oil, plus more for serving
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini (sesame seed paste; optional)
  • 1 teaspoon ground cumin
  • kosher salt
  • 1/4 teaspoon paprika
  1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
  2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

Thursday, May 6, 2010

Southwestern Corn Chowder

Also from Simply in Season, this is what we're eating this weekend :)

1/2 cup chopped sweet onion
2 1/2 cups corn
3 cups chicken or vegetable broth
1 medium sweet red pepper, chopped
1 small tomato chopped
1/2 fresh lime
3 tablespoons fresh cilantro finely chopped
Optional: cooked black beans, lima beans, chunks of chicken or turkey

1. Saute onion in olive oil until soft
2. Add corn and broth, cook for 10 minutes. Remove 1 cup of solids with about 1/3 cup broth and place in a blender, blend until smooth. Return puree to the soup pot and heat until nearly boiling.
3. Add pepper and tomato, heat another minute
4. Squeeze lime into pot and top with cilantro immediately before serving. Garnish individual bowls with lime wedges and a dollop of plain sour cream (optional).

Berry Muffins

These delicious and healthy muffins are courtesy of the amazing cookbook Simply in Season, my new favorite thing EVER!

1 1/2 cups whole wheat flour
1 cup rolled oats
1 TBSP baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 egg
1 cup milk
1/4 cup oil
1/4 cup honey
1 1/2 cups fresh or frozen berries (any kind)

Combine flour, oats, baking powder, salt and cinnamon in a bowl.
In another bowl combine egg, milk, oil and honey--mix well. Add the wet ingredients to the dry ones and stir until just moistened.
Fold in the berries.
Fill well greased muffin tins 2/3 full. Sprinkle the top with cinnamon sugar.
Bake in preheated oven at 400 degrees for 15-20 minutes.

Variations: you can substitute shredded summer squash for the berries. Or you can replace the rolled oats with 1/2 cup additional whole wheat flour and 1/2 cup raw wheat germ. OR, you can use 3/4 cup additional whole wheat flour and 1/4 cup flax seed.

Real Simple Granola

This has been a staple in our house the past few weeks, we mix it with smoothies, eat it plain as a snack on the go and both of us love it!


  • 4 cups old-fashioned rolled oats (not quick cooking)
  • 1 cup sliced almonds
  • 1/2 cup shredded coconut (preferably unsweetened)
  • 1/4 cup unsalted pepitas (hulled pumpkin seeds) or shelled sunflower seeds
  • 1/2 cup pure maple syrup
  • 2 tablespoons canola oil
  • 1/2 teaspoon kosher salt
  • 1 cup dried fruit (such as cherries, cranberries, raisins, or currants)
  1. Heat oven to 350° F. On a rimmed baking sheet, toss the oats, almonds, coconut, and pepitas with the maple syrup, oil, and salt.
  2. Bake, tossing once, until golden and crisp, 25 to 30 minutes.
  3. Add the dried fruit and toss to combine. Let cool.
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