Sweet 'n' Spicy Baked Beans

I got the basis of this recipe from a "Prevention" mag that a friend gave me a while ago. This is my own little rendition. A little kick, a little sweet...a lot of healthy goodness! :)

4 oz dry beans (I used kidney, but you can also use great northern white)
3/4 red onion
3 cloves garlic
1 T tomato paste
1/2 tsp chipotle powder
1/4 tsp ground cumin
1 T honey
1 T molasses
2 C water

1. Cover the beans with water; boil for about 30 minutes, or until soft. Drain the beans and set aside.

2. Heat oven to 325 F.
3. Using oil (or non-stick cooking spray to cut some fat cals), cover the bottom of an oven-proof pan.
4. Add onions, garlic and spices; cook briefly and then add the tomato paste.
5. Add a little water to prevent burning. Continue cooking until the onions are soft and the water has evaporated.
6. Stir in the honey and molasses.
7. Add the beans and bring to a boil.

8. Transfer the pan to the oven, cooking for a total of about 2-1/2 hours.
9. After the 1st hour, check the beans and stir.
10. Add a little water after the 2nd hour, and cook for 30 more minutes.
11. Remove from the oven and serve!

Yields 4 servings (1/2 C).

Nutrition Information:

88 calories
Sodium: 19 mg
Carbs: 26 g
 Fiber: 10.5 g
 Sugar: 15 g
Protein: 2.5 g

Tomatillo Salsa

Hi everyone!

Things have been so busy lately, but I have taken this afternoon to whip up some fun creations that I can't wait to try for dinner tonight.

This recipe is from my 1st vegetarian cook book; it was a gift about 10 years ago. It has awesome recipes, and this is a modification of the original. I hope that you enjoy it as much as I do!

1 lb (give or take) tomatillos
4 oz stock (I used vegetable, but you can also use chicken)
4 oz water (if you want to eliminate the Sodium from the stock, you can use 8 oz water)
2 cloves garlic, minced
1 jalepeno pepper, without seeds or stem (unless you want the heat!)
1 cascabel pepper, without stem
Juice of 1 lime
Juice of 1/2 lemon
cilantro to taste

1. Remove the husks of the tomatillos; quarter them.
2. Place them in a saucepan, along with stock, water, minced garlic, sliced jalepeno pepper, cascabel pepper and cilantro.

3. Bring the water to a boil, stirring occassionally.
4. After the tomatillos are softened (test by poking with a fork), remove from heat and let cool.
5. After about 10-15 minutes, pour the mixture into a blender.

6. Add the citrus juices.
7. Pulse until the salsa is at your desired consistency.

Makes about 20 oz of salsa.

Nutritional information (1 serving = 1/4 cup):

Calories: 12
Sodium: <1 mg
Carbs: 9 g
 Fiber: 3 g
 Sugar: 6 g
Protein: .4 g

7 Veggie Couscous

I used what I had in the 'fridge, including a beautiful acorn squash.

3 cloves garlic
2 green onions
Poblano pepper (55 g)
Eggplant (115 g)
1 C Stock (I used vegetable, but you can use chicken if you prefer)
.5 C yellow raisins
Squash (415 g; I used acorn)
Zucchini (165 g)
.5 tsp ginger (powdered)
.5 tsp chipotle
dash of Jamaican curry
Tomato (265 g)
Water added throughout as needed
.66 C couscous

1. Begin by using oil or non-stick cooking spray (I used my Grandma's old cast iron skillet) and saute the garlic and onions until browned
2. Add the peppers, eggplant, raisins, squash, zucchini & tomato; add spices and stir

3. To avoid sticking, add .5 C stock; add .5 C water
4. Continue to cook, uncovered
5. Add remaining .5 C stock and couscous; add water as needed until veggies are cooked and couscous is completely expanded; keep covered

Yield: 5 servings

Nutritional information (1 serving = about 6 oz)
200 calories
1 g fat
178 mg Na
718 mg K
48 g carbohydrates
    3 g fiber
    7 g sugar
6 g protein

I enjoyed this with a glass of Shiraz-Grenache.