spices

Buttered Black Beans, Collards and Sweets

It was cold and rainy today. Bleary. Bleak.

Gross.

Hello, comfort food!

I didn't feel like going food shopping so I went through the cabinets instead and pulled something super great together. Here's three tips to make something like this possible:

1) no matter how tired you are, always buy two different kinds of leafy greens at the grocery store 1-2x a week. Store them in bags or containers to keep them fresher, longer.

2) keep a few cans of Eden brand beans around. For nights when you want some power-packed protein but have no energy to cook. Paired with some butter and spices, they go from "meh" to "YEAH!"

3) think outside the box. You're keeping this simple. You're cooking dinner for yourself (or your partner or family)--you're not competing on a Food Network tv show. Although, the challenge of assembling dinner with little to no ingredients can feel a bit like being on Iron Chef...

Buttered Black Beans, Collards and Sweets

Ingredients

1 12-oz can black beans

1 bunch collards, washed and chopped

2 large sweet potatoes

2 Tbsp org. butter

1 carton org. chicken broth

2 cups water

1 medium onion, diced

1 tsp. cumin

1/4 tsp. cinnamon

1/8 tsp cardamom

1/2 tsp. chili powder

Instructions

1) In a large pot, combine chicken broth, water and collards. Simmer over medium-low heat for 45-60 minutes. The longer you cook them, the more tender they will be. Allow for this time when prepping your meal.

2) In a large saute pan, melt butter over medium heat and add onions. Cook until translucent. Add black beans and spices and simmer over low heat for 20-30 minutes.

3) Cut sweet potatoes into long rectangular cubes. Preheat oven to 350 degrees. Cook potatoes in the oven on a cookie sheet (adding parchment paper is even better) for 15 minutes or until browned to your liking.

Combine and serve.

Turkey 2-Bean Chili Recipe

If you read this post: Too Busy To Cook? Not An Option, you're here to get this damn good recipe.

TURKEY 2-BEAN CHILI

Ingredients

2 lbs fresh ground dark turkey meat

3 Tbs olive oil--split into 2 Tbs and 1 Tbs

1 large carrot, coined

1 medium onion, diced

1 can Eden brand adzuki beans

1 can Eden brand black beans

1 large can organic diced tomatoes

1 medium red pepper, diced

3 garlic cloves, minced

this is about what I did but you can mess around with these amounts:

2 Tbs dried oregano

1 Tbs chili powder

2 tsp cumin

1/2 tsp coriander

1 Tbs sea salt

Instructions

1) In a deep pot, brown turkey meat in 2 Tbs olive oil until almost no pink appears.

2) As that's browning, in a separate saute pan over med-low heat, cook onion in remaining olive oil until it's soft and clear. Add red pepper and carrot and cook until softened. Add these to the pot with the browned turkey meat and add remaining ingredients.

3) Simmer over med-low heat for 35 minutes. Serve over a grain of your choice or not, or with sour cream or cheese melted over the top.

Damn right.

Sweet Goodness Bacon-y Stew*

For an evening of hosting some good pals, I pulled this recipe right from the No Fuss Cookbook off www.findyourbalancehealth.com

Super simple. Super tasty. Super packed with nutrients. Look at all those gorgeous herbs and spices!

Michelle, the creator of this recipe, adds bacon as an idea for folks who aren't vegetarians. The bacon was a definite addition in my kitchen.

Enjoy!

Sweet Goodness Bacon-y Stew*

Ingredients

2 Tbl. olive oil 1 onion, chopped

4 cloves garlic, minced

2 15-oz cans adzuki beans (or other small bean), drained and rinsed

2 cups vegetable stock

2 tsp. cumin

2 tsp. dried basil

1 tsp. cinnamon

1 tsp. chili powder

2 tsp. salt

3 cups butternut squash, unpeeled and chopped

3 large sweet potatoes, chopped

14.5 oz. can diced tomatoes

2 cups frozen corn

1 cup kale, chopped

Optional topping for meat eaters: 1 lb. bacon, diced and cooked until crispy

Instructions

1) Heat oil over medium heat, add onion and cook until softened. Add garlic and cook until lightly golden. Transfer to slow cooker.

2a) Add all other ingredients to slow cooker. Cook on low for 6-8 hours or high for 4 hours.

OR

2b) Add squash and sweet potatoes to stock and bring to a boil in a large pot. Simmer until soft.

3)Add spices, beans and onion/garlic mixture. Simmer for 5-8 minutes.

4) Add corn and kale. Simmer until all ingredients are soft.

Serve in bowls. Optional: top with bacon.