Black Beans and Rice

Another rice and beans recipe since I loved my red beans and rice recipe! This one has lots of protein, fiber, and iron and not to mention, is gluten free and vegetarian!

Black Beans and Rice
-------------------------------------------------------------------
Makes: 4 servings
Total Time: 30 min

Ingredients:
2 1/4 cup water
1 cup rice
1 tbs olive oil
1 clove garlic, minced
4 tablespoons salsa
2 (15 ounce) cans black beans
1 (15 ounce) can diced tomatoes

Instructions:
1. Place the water in a saucepan and bring to a boil. Add the rice, cover; and cook over low heat for 20 minutes, or until most of the water is absorbed. Remove from the heat and let stand for 5 minutes, or until all the water is absorbed.
2. Meanwhile, place the olive oil in a saucepan over medium heat and add the garlic. Cook for 2 minutes and add the salsa. 
3. Drain the beans and add to the pan. Add the tomatoes with their juice and stir well.
4. Cook for 15 minutes or until most of the liquid is absorbed, and serve hot over the rice. 

Marinara Sauce

Marinara Sauce
Source: Tyler Florence (LINK)
-------------------------------------------------------------------
Makes: 4 servings
Prep Time: 10 min
Cook Time: 30 min

Ingredients:
2 tablespoons olive oil
medium onion, chopped
2 tsp garlic, minced
1 (28 ounce) can of crushed tomatoes 
1 tsp oregano, dried
1 tsp basil, dried
1 whole bay leaf
1/2 tsp sugar
salt and pepper to taste
(I also added 2 stalks of celery)

Instructions:
1. Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs bay leaf, sugar, salt, and pepper. Also, add celery if desired.
2. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.
3. Serve over pasta and sprinkle with Parmesan cheese.

Marinara Sauce

Simple Spanish Rice

A perfect spicy side dish to any Mexican meal!

Simple Spanish Rice
Source: Pioneer Woman (LINK)
-------------------------------------------------------------------
Makes: 6 servings
Prep Time: 10 min
Cook Time: 15-20 min

Ingredients:
2 tablespoons canola oil
1/2 large onion, chopped
3 cloves garlic, minced
2 cups long grain rice
1 can Rotel diced green chilies and tomatoes (10 ounce can)
1 can whole tomatoes (14.5 ounce can)
2 cups low sodium chicken broth (more if needed)
1 tsp cumin (more to taste)
1 tsp Kosher Salt
fresh silantro, chopped

Instructions:
1. Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn't burn. Cook over low heat for 3 minutes.
2. Add Rotel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin -- more if you would like. Bring to a boil.
3. Reduce heat to low, cover and simmer for 15 to 20 minutes or until rice is done. Add more liquid as needed; rice shouldn't be sticky.
4. Just before serving, sprinkle lots of freshly chopped cilantro over top.

Simple Spanish Rice

Whipped Feta Dip

I was going to make hummus but we didn't have any tahini at home so this is another delicious Greek dip I tried instead! My dad says it's "dynamite" and I agree!

Whipped Feta Dip
Source: Redbook Magazine (LINK) Philip Krajeck
-------------------------------------------------------------------
Makes: 1 cup
Calories: 157 per 1/4 cup
   
Ingredients:
5 oz feta cheese, preferably sheep's milk, crumbled (1 cup)
1 small garlic clove, finely minced
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil, plus more for serving
1/2 tsp chopped fresh oregano
1/4 tsp crushed red pepper flakes

Instructions:
1. Using an electric of hand mixer, combine feta, garlic, and lemon juice. Whip on medium-high until feta breaks down and starts to become creamy, 2 to 3 minutes. 
2. With mixer running, add oil in a slow, steady stream until incorporated, 1 minute.
3. Transfer mixture into a serving bowl, drizzle with a little more olive oil, and top with oregano and red pepper. Serve with bread (toasted pita or sliced baguette) or vegetables.

Whipped Feta Dip

Garlic Parmesan Roasted Chickpeas

Chickpeas are my favorite so I tried out this recipe from Modern Parents Messy Kids. Again, it's another simple and healthy snack. I hope to try their recipe for the honey cinnamon roasted chickpeas soon and I will let you know how they turn out!

Garlic Parmesan Roasted Chickpeas
Source: Modern Parents Messy Kids (LINK)
-------------------------------------------------------------------
Prep: 10 min
Bake: 45-60 min

Ingredients:
2 cans of chickpeas (garbanzo beans)
2 tbs olive oil
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1/4 tsp fresh cracked pepper
1/2 tsp sea salt

Instructions:
1. Preheat oven to 375 degrees. 
2. Prepare the beans for roasting by draining and rinsing them, then letting them dry on a towel until most of the excess moisture is absorbed. Spread on a baking sheet lined with parchment paper. Roast the chickpeas in the oven for 45-60 minutes or until the beans are crunchy throughout (just test one- if they are still mostly soft on the inside and there's no crunch, keep baking). 
3. Immediately (while beans are still hot), toss with olive oil and seasonings. Serve hot or at room temperature. They are best the first day, but can be kept in an airtight container for up for 4 days.

Garlic Parmesan Roasted Chickpeas

Garlic Parmesan Roasted Chickpeas

I took my chickpeas out of the oven 15 minutes early and seasoned them. Then, I put them back in to bake the rest of the time. I thought this worked well because the seasonings stuck to the chickpeas instead of sliding off! They were soooo good! I hope you like them too!