Multicooker Black Beans

Multicooker Black Beans

adapted from The Simple Veganista

Making beans in a multicooker or pressure cooker requires no soaking. The beans are tender, brothy beans that are ready in about an hour. 

Use the beans as a side, part of a burrito or taco bowl.

Makes about 2 1/2 cups                                                     0 WW pp / serving

1/2 lb. dried black beans, rinsed and broken beans removed
1/2 small onion, diced
2 garlic cloves, minced
1/2 serrano pepper, seeds and ribs removed and diced
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1 bay leaf
2 cups homemade chicken or vegetable stock

1. Place all of the ingredients in the Instant Pot.
2. Cook the beans under high pressure for 50 minutes.
3. Let the pressure cooker naturally vent for about 20 minutes.
4. Adjust seasoning prior to serving.

Enjoy!

Caribbean Inspired Chicken with Pineapple Salsa

 Caribbean Inspired Chicken with Pineapple Salsa

adapted from Cooking Light Annual Recipes 2015

 This is a quick marinade with all the ingredients for jerk chicken but doesn't taste like the jerk chicken we had in Jamaica. It has some heat to the dish. I used a serrano pepper in place of a scotch bonnet which is traditional. If you prefer less spice use a jalapeno or poblano.

served on a bed of Cauliflower Rice with Scallions, Cilantro & Pigeon Peas with Sautéed Spinach & Mushrooms

Makes 2 servings                                                  1 WW Blue points / serving

1/2 + 1/3 cup sliced scallions, divided

2 Tbsp. lime juice, divided

4 tsp. water, divided

1 tsp. Truvia brown sugar blend

1 tsp. dried thyme leaves

1 1/2 tsp. soy sauce

1 1/2 tsp. minced ginger

1/2 tsp. ground allspice

1/4 tsp. freshly ground black pepper

1 1/2 cloves, garlic, crushed

1 bay leaf, crumbled

1 serrano pepper, chopped

2 boneless, skinless chicken breasts

3 slices canned or fresh pineapple

Cooking spray

1/2 cup diced bell pepper, preferably red, orange or yellow

1/2 tsp. Kosher salt

1. Place 1 cup of sliced scallions, 1 Tbsp. lime juice, 1 Tbsp. water, Truvia, thyme, soy sauce, ginger, allspice, black pepper, garlic and bay leaf in a food processor; process until almost smooth.
2. In a sip-top bag add the chicken and the marinade. Marinade in the refrigerator for at least 1 hour; turning occasionally.
3. Preheat the oven to 425F or preheat a grill.
4. Remove the chicken from the refrigerator and allow to sit at room temperature for 20-30 minutes.
5. Remove the chicken from the marinade and discard the marinade.
6. If cooking in the oven, sear the pineapple in a skillet coated with cooking spray until browned in places, about 3 minutes / side.
7. If cooking on a grill, sear the pineapple on a grill rack coated with cooking spray for about 3 minutes per side or until lightly charred.
8. When the pineapple has cooled, chop and place in a bowl.
9. Add 1/3 cup scallions, 1 Tbsp. lime juice, 1 1/2 tsp. water, bell pepper and 1/4 tsp. Kosher salt; toss to combine.
10. Sprinkle the chicken with 1/2 tsp. Kosher salt. Place chicken on a rack coated with cooking spray and bake in preheated oven for about 20 minutes or until cooked through; or grill until cooked through.
11. Allow chicken to rest for 5 minutes before slicing and serving with pineapple salsa.

Enjoy!

Spicy Chicken and Farro Soup

Spicy Chicken and Farro Soup

adapted from The Home Cook by Alex Guarnaschelli (2017)

Farro is a nutty ancient grain which adds a nice flavor to the soup. It is also lower in points than rice or pasta.

Makes 4 servings                                                   1 WW Blue point / serving

Cooking spray

1/2 medium onion, thinly sliced and cut into quarters

1 medium carrot, peeled and cut into 1/2 inch thick rounds

1 tsp crushed red pepper flakes

1 bay leaf

Kosher salt

1 boneless, skinless chicken breast

4 cups chicken broth

1/4 cup farro

1/2 cup water

1 Tbsp. fresh cilantro leaves, chopped

8 slices fresh serrano pepper

1/2 lime, cut into 4 sections

1. Place the broth, onion, carrot, bay leaf and red pepper flakes into a soup pot and bring to a boil.
2. Add the chicken breast, cook for 5 minutes.
3. Remove the pan from the heat, cover and poach for 20-25 minutes.
4. Place the chicken breast in a ice bath. 
5. Shred when cook enough to handle and return to the broth.
6. Meanwhile in a small pot coated with cooking spray cook the farro, stirring constantly until lightly toasted. Lightly sprinkle with salt.
7. Add 1/2 cup farro, cover and cook stirring occasionally until the water is absorbed about 35 minutes.
8. Add the farro to the broth.
9. Return the soup to the heat and return to a simmer.
10. Serve topped with cilantro, serrano slices and lime juice.

Enjoy!

Shakshuka with Fennel and Feta

Shakshuka with Fennel and Feta

adapted from Food & Wine March 2012

I am trying to find ways to use all parts of plants but not just in stocks. If you have some fennel fronds on hand throw them in the sauce instead of chopped fennel.

Harissa paste is a North African spicy red sauce made from red chilies, garlic, vinegar, and spices.

Makes 2-4 servings                                            0 WW Blue points / serving

Cooking spray
1 small onion, diced
1/3 cup fennel fronds or 1/4 small fennel bulb, cored and thinly sliced
1 serrano chiles, seeded and chopped
1/2 jalapeño, seeded and finely chopped
1/2 bell pepper, diced
Kosher salt
1 garlic cloves, minced
1 1/2  tsp. harissa
1/2 tsp smoked paprika
One 14.5-ounce can diced tomatoes, chopped with their liquid
1/4 cup water
4 large eggs
1 1/2 tsp. chopped parsley
2 tsp. crumbled feta cheese

1. In a pan coated with cooking spray, cook the onion and fennel (fennel bulb if using) until softened, about 3 minutes. 
2. Add both chiles and the bell pepper and season with salt. 
3. Continue cooking, until softened, about 8 minutes. 
4. Add the garlic, harissa and paprika and cook, stirring, until fragrant, 1 minute. 
5. Add the tomatoes, fennel fronds (if using) and water: simmer over low heat until the sauce is thickened, 8 minutes.
6. Crack one egg into a small bowl. Make a well in the sauce and slowly slide the egg into the well.
7. Repeat with the remaining 3 eggs.
8. Cover and cook until the whites are firm and the yolks are runny, about 4 minutes. 
9. Spoon the sauce and eggs into bowls and sprinkle with the parsley and crumbled feta. Serve right away.

Enjoy!