Archive for December, 2011

Black Bean Brownies

December 24, 2011

Surprisingly good – next time I’m going to try cutting some of the oil and sugar to see if it still tastes this good! You would never know these were not regular brownies. If my husband likes them you know they’re good!

Butter or cooking spray for greasing pan
3/4 cup black beans rinsed
1/2 cup veg oil
2 eggs
1/4 cup unsweetened cocoa powder
2/3 cup sugar
1 t instant coffee or espresso
1 t vanilla
1/2 cup choc chips, divided
1/3 c flour (I subbed garbanzo bean flour to make it healthier and it worked beautifully)
1/2 t baking soda
1/2 t salt
1/4 c confectioners sugar for dusting if you’re fancy

Preheat oven to 350. Grease 9×9″ pan (or a 9×13″ pan if you want to double the recipe). I use my larger insulated baking pan for these.

In a blender, purée the beans with the oil. Add eggs, coffee, sugar, vanilla, and cocoa. Melt 1/2 the choc chips and add to the blender. Blend on med high until smooth.

In a separate bowl whisk together the dr ingredients: salt, flour, baking soda and add to the blender a bit at a time until just incorporated. Stir in remaining choc chips and our into the pan.

Bake about 20 min (if you double about 30) and let it cool for 15 min until cutting and serving.

From: Melissa Darabian on



Roasted Sweet Potato Salsa

December 16, 2011

*Disclaimer: have not tried this yet.

Roasted Sweet Potato Salsa
makes 4 cups

1 large sweet potato (1 pound), peeled and diced small
1 red onion, diced small
1 tablespoon extra-virgin olive oil
1 medium tomato, diced small
1 avocado, diced small
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice (from 2 limes)
coarse salt

1 Preheat oven to 450°. On a rimmed baking sheet, toss together potato, onion, and oil. Roast until potato is tender and browned in spots, about 20 minutes. Transfer to a large bowl and let cool completely.

2 Add tomato, avocado, cilantro, and lime juice. Season with salt and toss to combine.

per 1/4 cup: 55 cal; 3 g fat (0 g sat fat); 1 g protein; 8 g carb; 2 g fiber

This recipe came from the Martha Stewart EVERYDAY FOOD magazine iPad app. Download the iPad app now!
For more great recipes or to subscribe to EVERYDAY FOOD magazine, please visit

Mole – for real

December 15, 2011

3/4 of a bag of chiles – mix mild and spicy if you want. Reconstituted & stemmed & seeeded (if you want to strain of all the seeds and skin)
1 whole onion
4-5 garlic cloves
2 T bullion cubes
Blend and put in a deep stock pot, bring to a boil and if you feel like an overachiever that day – add already charred onions tomatoes and a couple whole cloves that have been blended as well.

This will be best with pork or chicken. Put the paste onto your meat and cook in slow cooker or the deep stock pot and cook for a while.

From my sisters Latina friend!




Mid-week Chicken

December 4, 2011

When you’re in a hurry, this is the least amount of prep time ever.

1.5 lbs chicken
3/4 cups rice (or sub quinoa like I usually do)
1 cup water
1/2 t paprika (and a pinch of cayene if you like it with a little more spice)
1/2 t black pepper
1 can cream of mushroom soup

Stir all ingredients accept the chicken in a low 2 qt baking dish. Add the chicken on top and sprinkle with more paprika. Cover and bake at 375 for 45 minutes. Creamy awesomeness.


This picture reflects doubling the recipe and subbing quinoa.