I’ve now decided to try the library for some new recipes and I found this gem of a cookbook, Ken’s Soup Krazy by Ken Kostick. A chef known for his great soups! Even though I have to take my great find back, I will always have the recipes here. My husband said this was one of his favorites. I used ground chicken since I don’t eat red meat, and ground turkey wasn’t available at my grocery store that day.
1/2 lb lean ground beef
1 28-oz can stewed tomatoes, diced
2 stalks celery, chopped
1 red pepper, chopped
1 medium onion, chopped
1/2 carrot, shredded
2 cloves garlic, chopped
1/2 cup cooked red beans
1 tbsp chili powder
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp hot pepper flakes
1 bay leaf
7 cups low-fat vegetable stock
1/2 cup chopped fresh coriander
1. In a large soup pot, saute the ground beef for 5 minutes or until no longer pink. Remove and drain on paper towel. In the same pot, combine the stewed tomatoes and their juice, celery, red pepper, onion, carrot, garlic, beans, chili powder, basil, salt, black pepper, hot pepper flakes, bay leaf and stock. Bring to a boil; reduce heat and simmer 10 minutes. Remove the bay leaf. Garnish with coriander and serve immediately.
Variation: Replace the lean ground beef with lean ground turkey.
I LOVE this bean salad! It is taken from “The Complete Light Kitchen” by Rose Reisman. To make ahead, prepare dressing and salad early in the day, reserving the avocado and cilantro, and refrigerate. Add just before serving and toss with the dressing. I always use the lime in this recipe, plus I add the hot sauce and not the jalapeño. I also use frozen whole green beans if fresh isn’t available.
8 oz green beans
1 cup canned corn kernels, drained
1 cup canned black beans, drained and rinsed
1 cup canned chickpeas, drained and rinsed
3/4 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup diced ripe avocado
1 1/2 tsp lime or lemon zest
3 Tbsp freshly squeezed lime or lemon juice
2 Tbsp olive oil
1 tsp minced fresh garlic
1 tsp minced fresh ginger
1 tsp minced jalapeño or 1/2 tsp hot sauce (or to taste)
Pinch salt and freshly ground black pepper
1/2 cup chopped fresh cilantro, basil, or parsley
1. Steam the green beans just until bright green and still crisp, about 3 minutes. Place immediately under cold water and rinse until the beans are no longer warm. Place in a serving bowl.
2. Spray a small non-stick skillet with coing oil and place over medium heat. Sauté the corn, stirring frequently, until browned, approximately 8 minutes. Add to the serving bowl, along with the black beans, chickpeas, bell pepper, onion and avocado.
3. Whisk the zest, juice, oil, garlic, ginger, jalapeño, salt and pepper together in a small bowl.
4. Pour the dressing over the salad and toss to mix well. Garnish with the cilantro.
This recipe says it makes 4 burritos, but I always come out with 5. I often make this recipe ahead of time to save time at night. I barbecue the chicken and let it cool, then I assemble the wraps. I individually wrap them in tinfoil and put them in the fridge.
I highly recommend you make it with the Tomato Salsa recipe also found on my blog. This burrito recipe was taken from Food and Wine magazine’s Quick from Scratch Chicken Cookbook.
1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
2 scallions including green tops, chopped
1 tablespoon ground cumin
1/2 teaspoon salt
1 1/3 pounds, boneless, skinless chicken breasts (about 4)
1/4 teaspoon chili powder
1/4 teaspoon fresh-ground black pepper
1/2 pound pepper Jack cheese, grated
4 large (9-inch) flour tortillas
1. Light the grill or heat the broiler. In a small glass or stainless-steel, combine the beans, scallions, lemon juice, cumin, and 1/4 teaspoon of the salt.
2. Rub the chicken breasts with the chili powder, pepper, and the remaining 1/4 teaspoon salt. Cook the chicken over moderate heat for 5 minutes. Turn and cook until brown and just done, 4 to 5 minutes longer. Remove, let the chicken rest for a few minutes, and then slice.
3. Heat the oven to 350F. Put one quarter of the cheese in a line near one edge of each tortilla. Top the cheese with one quarter of the black-bean salsa and then with one quarter of the chicken slices. Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes.