Thursday, October 25, 2012

Black Bean Pumpkin Soup

I'm starting to get into soup. I think it's because of the weather and foliage and whatnot. I was on Food Gawker the other day just browsing for an easy fall soup recipe and stumbled upon one that looked pretty delicious. It's a smoky/spicy black bean soup with pumpkin in it as well. I made it last night and it was incredibly easy and yummy too! This recipe is not mine, my only adjustment was replacing the ground chipotle pepper with cayenne pepper (since I had it on hand) and using more than suggested. If you are the type of person who needs meat in their soup, I'd suggest chorizo since it has that smoky and spicy flavor already in it.

Black Bean Pumpkin Soup

Ingredients:
2 15oz cans of black beans, rinsed and drained
1 14.5oz can of diced tomatoes
1 15oz can of pumpkin puree
3 cups low sodium chicken broth
1 cup diced onion
3-4 cloves of garlic, diced
1 Tbl olive oil
3 tsp cumin
2 tsp paprika
1/2 tsp S+P
1/2 tsp cayenne pepper
3 tsp balsamic vinegar

Direction:
Heat a dutch oven/large pot over medium low heat. Add the onions and cook until almost translucent. Add the garlic and cook until onions are completely translucent. Add the spices to the onions and garlic and cook for an additional 2 minutes.While these are cooking, puree your beans, tomatoes, and half of the chicken broth in a blender or food processor. Add the mixture along with the rest of the broth and the pureed pumpkin to the pot. Turn the heat down to low and let cook for about 15-20 minutes. Add the balsamic at the very end and serve. You can garnish with anything from sour cream, to shredded cheese, to tortilla strips. 

Nutrition Facts (for 1 cup):
Calories: 184 per serving
Total Fat: 3.6g
Sodium: 360.4g
Carbohydrates: 34.4g
Fiber: 9.2g
Sugars: 2.2g
Protein: 5.2g

Enjoy :)

Friday, October 12, 2012

Baked Thanksgiving Turkey Burgers

I have an obsession with turkey burgers. I never order them at restaurants since they always seem to mess them up, but if you like to cook, and are looking for a way to make a burger that wont leave you feeling 10 pounds heavier, turkey burgers are the way to go. My mom started making turkey burgers about 2 years ago and decided to make them taste like thanksgiving. This recipe is stolen from her, with her permission, and tweaked a bit (since she pan sears them). Delicious and nutritious! Also, I'm going to let you know my secret to making the leftover burgers taste amazing, Rachel style :)

Baked Turkey Burgers

Recipe (makes 6 turkey burgers):
1-1.25lbs of lean ground turkey
1 medium white or yellow onion, finely diced
2 ribs of celery, finely diced (the smaller the better)
1-2 tablespoons Bell's seasoning (depending on how much you want it to taste like Thanksgiving)
1 egg
1/4 cup breadcrumbs (plain, panko, or Italian, they all work)
2 Tbl fat free milk
1/4 cup grated Pecorino Romano cheese
1 tsp paprika
1 tsp salt and pepper
1 tsp cayenne (optional)

Directions:
Preheat oven to 350ยบ. Add all your ingredients for the turkey burgers in a large bowl. Get down and dirty with your hands and mix all of the ingredients together (I usually crack the egg in a separate bowl to make sure there are no shells). Spray a large shallow pan with cooking spray. Form 6 evenly sized patties and place them on the tray. Spray each burger with just a spritz of cooking spray and if you want, top with a sprinkle of salt, pepper, and Bell's seasoning. Bake for 30 minutes. I usually eat mine with a fork but feel free to make it like a real burger with a bun, lettuce, tomato, and the condiments of your choice! Gravy or cranberry sauce would work great!

Nutrition Facts:
Calories: 249 per burger
Total Fat: 7g
Cholesterol: 132.9mg
Sodium: 423mg
Carbohydrates: 13.9g
Fiber: 1.5g
Sugars: 2.9g
Protein: 35.9g

Enjoy :)


Spicing it up for leftovers:
Since I love spicy food, I formed a habit for what to do with the leftovers every time my mom made turkey burgers. I like to mash up the burger in a bowl so it becomes loose ground turkey. I then a little over a tablespoon of Frank's Red Hot Wing sauce. I dice up about 10 pickled jalapenos and throw those in too. Finally, I melt a few slices of Cabot Seriously Sharp cheddar cheese on top. I like to either eat it directly out of the bowl or add to nachos or tacos! YUM.