Tuesday, May 28, 2013

Weekly Recipe #117: Jan's Black Bean Soup

Last week we asked for YOUR recipes and stories, and you answered. This week's recipe is from Jan G. a Sunday morning kitchen volunteer. Have more recipes to share? Send 'em, we love 'em!>>


Black Bean Soup
From the kitchen of Jan G.

I've been making this soup recipe since about 1977. I often made it while in college because it was hearty, quick, and relatively inexpensive. Using precooked rice and beans speeds up the process.


2 Tbsp. olive oil
1 c. diced onions
2 cloves minced garlic
1 c. diced celery
1 c. diced carrots
2/3 c. brown rice (Lotus Foods Bhutan Red or Madagascar Pink rice works very well and cooks faster)
1 bay leaf
1/2 - 1 tsp. salt
1/2 tsp. black pepper
2 c. cooked black beans (save stock) or 1 15 oz can black beans
3-5 c. water or stock as needed
juice of half a lemon

  1. In a large soup pot, combine the olive oil, onions, garlic, celery, carrots, and rice. Saute for about 5 minutes until veggies are just tender.
  2. Add bay leaf, salt, pepper, beans and 3 cups of stock (any kind) or water. Add more liquid as necessary as it cooks.
  3. Cover and cook for 30 minutes for the red or pink rice and 45 minutes for the brown rice.
  4. Add lemon juice and serve.

Tuesday, May 21, 2013

Weekly Recipe #116: Something New

It's been over a year of recipes from our kitchen and dietician team, and now we'd love to hear from you!

Have a great recipe to share? We'd love to feature it in an upcoming Dish and blog. And who knows, it just might find it's way into our menus every week!

So send us your recipes and also, send us a short story about why it's your favorite. Maybe it's a family tradition, a birthday dinner, or just has a great memory attached. No matter the story, we'd love to hear from you.

Email your recipe to Kelly McManus>>

Tuesday, May 14, 2013

Weekly Recipe #115: Apple Chicken Quesadillas


By Rylee Ahnen, University of Minnesota Nutrition Major

Sometimes I find myself debating whether I want to eat something that tastes good, or if I want to eat something that is good for me. As a nutrition student I should know that there are plenty of foods that can be both, but like they say – old habits die hard. So today I’m going to share a recipe with you that is a standard go-to in my apartment when it’s my turn to cook dinner for my roommates and I want to practice what I preach about healthy eating.


Apple Chicken Quesadillas
(From www.simplyrecipes.com)

Ingredients:
4 Flour Tortillas
1 cup Grilled Chicken (Shredded)
¼ lb Cheese, any kind works (Grated)
1 large Granny Smith Apple (Thinly Sliced)
½ cup Salsa

Directions:
  1. In a large skillet heat a tortilla on high heat, flipping so both sides begin to brown.
  2. Sprinkle ¼ of your cheese on one half of the tortilla. Place ¼ of your chicken on top of the cheese.
  3. Fold the tortilla so the other half is pressing down on the cheese.  Flip the tortilla and cook until cheese is melted.
  4. Once cheese has melted, remove tortilla.  Open tortilla and place apple slices and salsa on top of chicken.  Re-fold the tortilla.
  5. Serve hot and enjoy the guilt free deliciousness!

Tuesday, May 7, 2013

Weekly Recipe #114: Penne Pasta Salad

By Rylee Ahnen, University of Minnesota Nutrition Major

It’s here! Spring is finally here! Let the rejoicing commence! I don’t know about anyone else, but in celebration of this lovely weather my friends are going to pack a picnic lunch this weekend and go to Lake Harriet. One of the things that we’ll be bringing is one of my favorite picnic foods, and it’s a real snap to make. I hope you enjoy it as much as my friends and I do. (And that you get a chance to get outside, too!)


Penne Pasta Salad (From allrecipes.com)

Ingredients:
16 oz. Penne Pasta
1 cup Mayonnaise (Miracle Whipe, Hellman’s, etc)
½ cup Dijon Mustard
1 ½ cup Parmesan Cheese (grated)
1 tbsp Dried Dill
1 Red Onion (Julienned)
2 Bell Peppers, any color (Sliced)

Directions: 
1. In a large pot of salted boiling water, cook the pasta until it is tender.

2. In a large bowl, mix together the salad dressing, mustard, cheese, and dill.

3. Toss with pasta, peppers, and onion. Season to taste with salt and pepper.

4. Chill before serving