Thursday, October 27, 2011

Roasted Green Beans with Mushrooms and Balsamic

quick, easy, snappy, healthy, addicting, yummy, snazzy, tangy... green beans.
who knew a green bean could have so much going on?!
these do. promise.

fresh green beans
balsamic vinegar
fresh sliced mushrooms
sea salt
pinch of pepper
extra virgin olive oil (or flaxseed oil)


Preheat oven to 450. Wash and trim green beans. In large bowl or on foil-lined baking sheet toss green beans with a few splashes of olive oil, a couple pinches sea salt, a dash of pepper, and about 1 tablespoon balsamic vinegar (these measurements can all be left up to your own preference).

Roast on foil-lined baking sheet for about 10 minutes. While beans are in oven toss mushrooms with about a teaspoon of balsamic and another splash of olive oil.

Toss mushrooms in with beans and roast for additional 5 minutes.


Monday, October 24, 2011

Spicy Black Bean Soup

Soup season is in full force around here and it makes me oh so happy.
This is a new favorite of mine. I found it on Pinterest and it's originally from the gorgeous The Novice Chef blog. (
It’s filling, it’s healthy, and it warms the insides on a chilly night.

Eat outside by a fire with friends and a glass of wine for additional happiness :)

(borrowed the Novice Chef's lovely picture)
3 tablespoons olive oil
2 large white onions, chopped
4 large jalapenos, minced
1 large shallot, minced
5 garlic cloves, minced
2 1/2 tablespoons cumin
2 tablespoons chili powder
2 teaspoons white (or black) pepper
2 teaspoons dried oregano
6 (14.5 oz) cans low sodium black beans (4 cans drained & rinsed, 2 cans with liquid)
6 cups water, plus 3 tablespoons Better Than Bouillon Vegetarian No Chicken Base
*I also add about a half cup of orange juice (thanks for the suggestion, Mom!)


In a large heavy bottomed stock pot, over medium high heat, add olive oil, onions, jalapeno, shallot and garlic. Sauté until translucent.

Add spices and mix until well combined. Cook for 3 minutes more.

Add beans and broth (water + better than bouillon), bring to a simmer. Simmer until soup has thickened slightly, about 40-45 minutes.

Using an immersion blender (or using the transfer 1 cup at a time to a blender method and back to the pot method), blend about half of the soup until smooth.

Serve with avocado, fresh orange slices, and cilantro or a dollop of sour cream and chives.

Happy Fall, Y’all!