Black Bean Soup

This is the simplest, most delicious crock pot meal that I would classify as "somewhat healthy." You should definitely try it if you like black bean soup.

Ingredients:

• 1 bag dried black beans
• 1 yellow onion
• 1 box chicken stock
• 2 tsp garlic powder
• 1 tsp crushed red pepper
• 2 tsp salt
• 2 tsp pepper
• sour cream for garnish
• 1 ripe avocado for garnish

Instructions:

1. In a large pot of water, bring dried beans to a boil, and let cook for 2 minutes. Let soak for 10 minutes while preparing the other ingredients.
2. In your crock pot, pour 1/2 the box of chicken stock, and add all the seasonings. Chop onion into 1/2 pieces, and add to crock pot.
3. To crock pot, add 2 cups of the bean-soaking water, then drain the rest of the beans and add to the pot. Cook on medium-low for about 6 hours. Add remainder of broth halfway through cooking time.
4. When beans are tender, blend soup together with hand blender, to the desired consistency. Serve with avocado chunks and sour cream.

Its really yummy, and makes 4-6 servings!

Steak & Potatoes

Occasionally, I like to treat my other half to a nice steak dinner. I'm learning to cook steak in the house without completely smoking up the entire apartment and setting off the smoke alarm - but I am impressed with how this actually turned out. Mainly because of the mashed potatoes - possibly my favorite food.

Regarding the steak, I just seasoned a pair of ribeyes with salt, pepper, and garlic powder and seared them in bacon fat. (mmm) Save the bacon for crumbling on top of mashed potatoes.

Garlic Mashed Potatoes:

Ingredients:

• 5-7 medium sized yukon gold potatoes, peeled
• 1 clove garlic, minced
• 2 Tbsp butter
• 1/2 c. Sour cream
• 1/2-3/4 c milk, depending on the consistency you like
• salt & pepper to taste

Cut potatoes into 1/2" pieces, and cover with water. Bring to a boil and cook until tender, then smash with a wooden spoon or masher. Add all other ingredients and even some cheese if you desire. Top with crumbled bacon - enjoy!

Favorite Chocolate Chip Cookie

I don't make these so much anymore, because I want to eat them all, but when I'm in the mood for fresh cookies, this is my "go to" recipe. Try it - its very adaptable to your own favorite ingredients too! Ps - these turn out pretty soft and chewy. If you're looking for crispier cookies, this is probably not the recipe you want.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick)
• 1/2 cup cooking oil
• 1/2 cup white sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla
• 2 large eggs
• 1 bag semi-sweet or bitter-sweet chocolate chips (I used Ghiradelli brand because that's what I had laying around)

Directions

Preheat the oven to 350 degrees F.

Prepare 2 cookie sheets. Mix flour, baking soda, and salt into a medium bowl and set aside.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Beat in the vanilla and eggs. Add the dry ingredients to the creamed mixture and continue to mix until the mixture is smooth. Fold in the chocolate chunks using a spatula.

To form the cookies, scoop about 1/4 cup of cookie dough for each cookie. I was able to fit 12 per pan. Bake for 15 minutes for chewy cookies.

Allow the cookies to cool before consuming - although this is easier said than done!

Taco Soup

Wondering what to do with your taco leftovers? Here you go!

1/2-1 lb. cooked taco meat (leftover)
1 onion, chopped
1 pkg taco seasonings
2 large cans diced tomatoes, undrained
1 can Rotel tomatoes, undrained
1 can black beans
1 can whole kernel corn

Add everything into a pot and cook until everything has melded together - about 30 minutes. Enjoy!

Veggie Quiche with Hashbrown Crust

Here is part 2 of the breakfast quiche experiment from Friday. While I'd rather have my breakfast casseroles full of pork products and cheese, I recognize that not everybody I work with eats pork. So I made a very similar recipe with a few changes.

Ingredients

• 3 cups, shredded frozen hash browns, thawed
• 4 tablespoons (1/2 stick) butter, melted
• 3 large eggs, beaten
• 1 cup half-and-half
• 1 green bell pepper, chopped into 1/2" pieces
• 1/2 cup diced sweet onions
• 1 cup shredded cheese
• 1/2 cup frozen chopped spinach, thawed and chopped finely
• Salt and freshly ground black pepper

Directions

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch casserole dish or pie pan, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown..

Sautee the onions and peppers until they start to soften and caramelize, then remove from heat.

In a large mixing bowl, combine the remaining ingredients with the cooked veggies. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Sausage & Cheese Quiche With Hashbrown Crust

Whenever I feel compelled to make breakfast for my office, I turn to casserole type dishes strictly for ease of travel. I made two quiches this morning, but this is the first. I love breakfast food, and I think this is a compact way to have a little bite of everything.

Ingredients:

3 cups, shredded frozen hash browns, thawed and drained

4 tablespoons (1/2 stick) butter, melted

3 large eggs, beaten

1 cup milk

1 lb. breakfast sausage cooked and drained.

1 cup shredded cheese

Salt and freshly ground black pepper

Directions

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie pan, or casserole dish, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready, pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

I recommend letting this sit a little while (at least 10-15 min) so it can "set up" before you eat it.