Black Bean Vegetable Soup

Baby it's cold outside!!! Let's eat soup!

This recipe from AllRecipes
Prep Time: 15 Min Cook Time: 35 Min Ready In: 50 Min Serves 8
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Directions

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Nutritional Information

Amount Per Serving Calories: 164
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 683mg
Total Carbs: 26.9g
Dietary Fiber: 7.8g
Protein: 7.6g

Tofu and Broccoli Stir Fry

Recipe from Lifescript:  We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with Chinese egg noodles or rice noodles and a glass of Riesling.

Preparation Time: 30 minutes        Level: Easy        Cook Time: 30 minutes        Serves: 4

Ingredients:


1/2 cup vegetable broth, or reduced-sodium chicken broth

1/4 cup dry sherry, (see Note) or rice wine

3 tablespoons reduced-sodium soy sauce

3 tablespoons cornstarch, divided

2 tablespoons plus 1 teaspoon sugar

1/4 teaspoon crushed red pepper, or more to taste

1 14-ounce package extra-firm water-packed tofu, drained

1/4 teaspoon salt

2 tablespoons canola oil, divided

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

6 cups broccoli florets

3 tablespoons water


Preparation:


1.Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.

2.Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.

3.Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

Tip:

Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.

Peanut Butter Fudge (and Choc PB)

Thanks to Dannelle over at Operation40K.blogspot.com

Dannelle's Easy Peanut Butter Fudge
1 jar of peanut butter (16-18oz)
1 can of frosting (vanilla)

You can use chocolate frosting to make choco - pb fudge!

Put them both in a microwavable dish and zap on high for 2 minutes. Stir. Zap for one minute more. Stir. Pour into wax paper lined 8x8 pan and chill for a few hours. Remove and cut into squares.

Use creamy PB if you like it smooth.. half creamy and half chunky if you want "nuts" in it.