Saturday, November 3, 2012
Everyday Food Mini Magazine
1 medium yellow onion, diced small
3 garlic cloves, minced
1 can of petite diced tomatoes
6-8 cups of chicken stock
1 cup shredded, cooked chicken
1/2 cup uncooked pasta (I used elbows)
1 cup baby carrots, sliced
2 cups baby spinach, chopped
1 zucchini, diced into quarter slices
1 can of chickpeas, drained and rinsed
2 frozen basil cubes from TJ's
salt and pepper
2. Add the broth and bring to a boil. Add the carrots and cook for a couple of minutes, then add your uncooked pasta (it will cook in the hot broth). After another 5 minutes, add the chickpeas and the basil cubes. After another couple minutes you can finally add your zucchini and spinach. Those last two will cook pretty quickly so you want to be careful not to overcook.
I used chicken from Sweet Cheeks BBQ restaurant, so this minestrone came out really smoky - probably too smoky for some people's tastes, but I liked it! That is easily avoided by using your own chicken, from a meal earlier in the week or just shred a chicken breast after cooking it. I also learned in a cooking class that you should never use uncooked macaroni in a soup because it will get overcooked and keep soaking up the liquid. It seemed to work okay this time though!
Triple Chocolate Brownies
SECRET INGREDIENT: 1/3 cup black beans!
1/2 stick unsalted butter
1/2 cup semisweet chocolate chips
1/3 cup unsweetened chocolate, chopped
1 1/3 cups sugar
2 eggs plus 1 egg white
2 tsp vanilla
1 cup whole wheat flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
dash of cinnamon (optional)
1/2 tsp salt
2. In a food processor, puree the black beans. Then in a large microwaveable bowl, combine butter, beans and chocolates. Microwave in 30-second intervals, stirring in between each until the combination is melted and smooth. Should take 2-3 minutes.
3. Whisk in the sugar, eggs and egg white, and vanilla until smooth.
6. Let the brownies cool before you try to take them out with the parchment paper hanging over the edges.
These brownies are pretty fudgy and less cakey - but they were a big hit! Everyone was so surprised to hear there were black beans in the dessert - the three types of chocolate really make them rich and decadent, oh yeah - and delicious! I would even try making them with more black beans instead of some of the butter or egg yolk next time.