Avocado Feta Salad

Sorry I haven't posted for awhile!  This is the newest recipe I'm excited to try - and should have all the ingredients in this week's order.  By the way, I love thesisterscafe.com - they have a ton of great recipes that are usually family-friendly (ie good for picky eaters).

Mexican White Bean Soup

I just recently made Mexican White Bean Soup from this recipe from BHG and loved it!  Adding in the orange sounded unusual, but I think the soup ended up tasting very fresh between that and the cilantro.  I did use canned beans instead of dried just to make the preparation faster.  I used 3 cans of beans (washed and drained) - I used some canneli beans and some great northern beans I think.  Find the recipe HERE.

Creamy Black Bean Soup

I love this soup. It has wonderful flavor and natural sweetness from the onions and other vegetables that go into it - and it is completely healthy!  I like to freeze individual portions and heat them up for lunch later.  I've eaten it over lettuce with salsa or guacamole.  It also is great served on warm tortillas (here is my favorite homemade tortilla recipe).

This recipe is from a "Got Milk?" ad, but I couldn't find it online so I will just type the original here. I will say I think the recipe has a typo because YOU MUST USE WATER to cover and bring to a boil (I add about 3/4 cup chicken broth). I then use only 1/2 cup milk at the end because I don't like the soup too runny.  I also like adding 1/2-3/4 tsp. cumin and prefer sweet onions to white onions.  Here's the original recipe:

1 can black beans without the juice (16 oz)

1 cup fat free or lowfat milk

2 T olive oil

1 clove garlic, finely minced

2 T white onion, finely chopped

1/4 cup red or green pepper

1/4 cup chopped carrots

2 T chopped celery

salt and pepper to taste

In a medium size pot, heat the olive oil at medium temperature, add the garlic and the onion and cook for 3 minutes.  Add the rest of the vegetables and cook for 3-5 more minutes.  Add the beans and condiments (salt and pepper); mix, cover and bring to a boil.  Boil for about 10 minutes.  Blend the mix in a blender/mixer and pour back into the pot.  Add the milk and heat for a few minutes without bringing to a boil.

If desired, serve with sour cream, chopped tomatoes, avocado, chopped hot peppers, cilantro and hot corn tortillas.

Hummus

LOVE this stuff!!

1 can garbanzo beans, drained and rinsed

1 can black beans, drained and rinsed

3 garlic cloves, crushed

1 lime, squeezed

cilantro to taste (I use almost a whole bunch)

3 T tahini paste (I leave this out)

dried red pepper to taste

salt and pepper to taste (start with 1/2 tsp salt at least)

Blend all ingredients in a food processor or blender and chill.  If you are using a blender, you may need to use a little water and/or oil to get it to blend.  Serve with chips or veggies.

Cabbage Salsa

I love this salsa!  It is really different and so fresh tasting.  I got if from the Jones Design Company blog a little over a year ago and have made it half a dozen times. I will be ordering cilantro again next week if you want to save your cabbage and make this then.

1 small head of cabbage
1 bunch of cilantro
3-4 Roma tomatos
1 small onion
1 lime
Lawry's or Johnny's seasoning salt

Finely chop cabbage, onion, and tomatoes and add to large bowl.  Strip cilantro leaves from stems and finely chop, then add to bowl.  Add the juice of one lime and generously season with seasoning salt.  Best eaten within 24 hours.

Creamy Tomatillo Dressing

1 cup mayo (I substitute ¼ cup of this with plain yogurt)

½ cup buttermilk

1 Ranch Dressing mix (dry)

2 cloves garlic

1 cup cilantro

3 tomatillos (husk and wash)

Cayenne pepper to taste (I only use about 1/16 tsp)

Mix all ingredients in a blender, then chill.

Cilantro Cream (Great on Fajitas)

2-3 TB fresh cilantro, chopped

½ cup sour cream

1 T red onion, finely chopped

1 T fresh jalepeno pepper, seeded, finely chopped

1 T fresh lime juice

¼ tsp. salt

Whisk together all ingredients and chill.