Aberdeen's Kitchen https://www.aberdeenskitchen.com Easy, simple, delicious. Fri, 22 May 2020 23:01:11 +0000 en-US hourly 1 https://www.aberdeenskitchen.com/wp-content/uploads/2016/01/cropped-Aberdeens-Kitchen-Chef-Hat-3-32x32.png Aberdeen's Kitchen https://www.aberdeenskitchen.com 32 32 Skinny Piña Colada Cocktail https://www.aberdeenskitchen.com/2020/05/skinny-pina-colada-cocktail/?utm_source=rss&utm_medium=rss&utm_campaign=skinny-pina-colada-cocktail https://www.aberdeenskitchen.com/2020/05/skinny-pina-colada-cocktail/#respond Sat, 23 May 2020 11:30:40 +0000 https://www.aberdeenskitchen.com/?p=16707 Skinny Piña Colada Cocktail in gold speckled stemless wine glasses with gold spoons and fresh mint on white marble side view

Lean back, relax, and imagine that instead of in being stuck in quarantine, you’re in Hawaii with a tropical beverage, paper umbrella and all.  Since we’re all stuck at home for the time being, let’s bring the tropics to us: skinny piña colada cocktail hour! You know how people say “close your eyes and find...

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Skinny Piña Colada Cocktail in gold speckled stemless wine glasses with gold spoons and fresh mint on white marble side view

Skinny Piña Colada Cocktail in gold speckled stemless wine glasses with gold spoons and fresh mint on white marble side view

Lean back, relax, and imagine that instead of in being stuck in quarantine, you’re in Hawaii with a tropical beverage, paper umbrella and all.  Since we’re all stuck at home for the time being, let’s bring the tropics to us: skinny piña colada cocktail hour!

Skinny Piña Colada Cocktail in gold speckled stemless wine glasses with gold spoons and fresh mint on white marble close up side view

You know how people say “close your eyes and find your happy place?” As of late, mine is the quintessential white sand beach in Hawaii. Since I’ve been imaging said happy place a lot these days, I figured a skinny piña colada cocktail was a fantastic way to make it a smidge more realistic. Also, it’s almost summer so let’s celebrate!

Skinny Piña Colada Cocktail in gold speckled stemless wine glasse with gold spoon and fresh mint on white marble close up side view

Why “skinny” you ask? Well, as we’re still hanging out in self isolation and since my physical therapy clinics are closed due to covid-19, my exercise options are somewhat limited. But happy hour is still a frequent occurrence 🤣. Ergo, a lower calorie version of the classic piña colada is most welcome!

Skinny Piña Colada Cocktail in gold speckled stemless wine glasses with gold spoons and fresh mint on white marble close up side view

Skinny piña colada cocktail recipe below 🥂.

Skinny Piña Colada Cocktail in gold speckled stemless wine glasses with gold spoons and fresh mint on white marble over head

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Skinny Piña Colada Cocktail in gold speckled stemless wine glasses with gold spoons and fresh mint on white marble side view

Skinny Piña Colada Cocktail

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3-4

Description

A tropical white sand beach in a glass with less calories than the classic! Lime juice and fresh mint added for extra yums.


Ingredients

  • 1/4 cup dark rum
  • 1/4 cup light rum
  • 1 cup fresh pineapple, diced
  • 1/4 cup lime juice
  • 1 cup unsweetened coconut milk
  • 45 fresh mint leaves
  • 23 cups ice
  • Sparkling coconut water (I used La Croix)
  • Pineapple slices, fresh mint sprigs for garnish

Instructions

  1. Blend all ingredients except ice in a blender until smooth.
  2. Add two cups of ice to the blender and blend until smooth. Taste test and add remaining cup of ice if desired.
  3. Pour into glasses, top with a splash of sparkling coconut water, garnish and serve chilled.

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Best Ever Chocolate Sheet Cake https://www.aberdeenskitchen.com/2020/05/best-ever-chocolate-sheet-cake/?utm_source=rss&utm_medium=rss&utm_campaign=best-ever-chocolate-sheet-cake https://www.aberdeenskitchen.com/2020/05/best-ever-chocolate-sheet-cake/#respond Thu, 21 May 2020 11:30:23 +0000 https://www.aberdeenskitchen.com/?p=16692 Best Ever Chocolate Sheet Cake with chocolate buttercream frosting sliced side view

Just in case you’ve been trying to stay healthy during quarantine, how about I tempt you with the best ever chocolate sheet cake 🤣? My Dad’s birthday is in June and in preparation I’ve been trying out a couple dessert recipes and I think I’ve settled on this one! When I was talking to my...

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Best Ever Chocolate Sheet Cake with chocolate buttercream frosting sliced side view

Best Ever Chocolate Sheet Cake with chocolate buttercream frosting sliced side view

Just in case you’ve been trying to stay healthy during quarantine, how about I tempt you with the best ever chocolate sheet cake 🤣?

Best Ever Chocolate Sheet Cake with chocolate buttercream frosting sliced over head

My Dad’s birthday is in June and in preparation I’ve been trying out a couple dessert recipes and I think I’ve settled on this one! When I was talking to my parents about plans for it, the first thing they asked was “Do we get to have cake?”

Best Ever Chocolate Sheet Cake with chocolate buttercream frosting single slice close up side view

Absolutely we get to have cake. Dad has a serious sweet tooth and it’s time to CELEBRATE it! Ready for a slice of this chocolate cake or what?

Best Ever Chocolate Sheet Cake with chocolate buttercream frosting sliced close up side view

Rich, moist, chocolate sheet cake topped with chocolate buttercream frosting. I mean 😍😍😍. I even topped it with some milk chocolate and dark chocolate shavings plus sprinkles for extra yums. Scroll down for the recipe!

Best Ever Chocolate Sheet Cake with chocolate buttercream frosting on white parchment with copper knife over head view

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Best Ever Chocolate Sheet Cake with chocolate buttercream frosting sliced side view

Best Ever Chocolate Sheet Cake

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12-16 Slices

Description

Simple, moist, deliciously rich chocolate cake recipe topped with light and fluffy chocolate butter cream.


Ingredients

For the Sheet Cake

  • 1 1/2 cup unbleached, all purpose flour
  • 3/4 teaspoon sea salt
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk, shaken
  • 3/4 cup freshly brewed coffee
  • Sprinkles, chocolate shavings for garnish

For the Chocolate Buttercream Frosting

  • 1 cup unsalted butter (2 sticks), room temperature
  • 2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 1/2 tablespoons heavy whipping cream
  • 1 1/2 teaspoons vanilla extract (I like to use half vanilla extract and half vanilla paste)

Instructions

Make the Cake Filling

  1. Preheat oven to 350˚F. Line a 9X13 inch baking dish with parchment paper. Grease with butter or spray.
  2. In a large bowl, cream together sugars, eggs, oil, and vanilla extract with a standing mixer or hand mixer until smooth,, about 3 minutes.
  3. Slowly pour in coffee and whisk on a low speed.
  4. Add half of flour mixture and half of buttermilk to the egg mixture, whisk until combined. Repeat with the remaining flour and buttermilk.
  5. Pour batter into prepared pan. Bake for 25-30 minutes, until a toothpick comes out clean when inserted into the center of the cake. Set on a wire rack to cool completely (or the frosting will melt).

Make the Chocolate Buttercream Frosting

  1. In a standing mixer, whisk butter until light and creamy. Sift in powdered sugar and cocoa powder, whisk until just combined. Pour in cream and vanilla extract, whisk until completely smooth.

Assemble the Cake

  1. When the cake is completely cooled, frost cake with chocolate buttercream frosting.
  2. Garnish with sprinkles and chocolate shavings as desired. Slice and enjoy!

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Chicken Chipotle Burgers https://www.aberdeenskitchen.com/2020/05/chicken-chipotle-burgers/?utm_source=rss&utm_medium=rss&utm_campaign=chicken-chipotle-burgers https://www.aberdeenskitchen.com/2020/05/chicken-chipotle-burgers/#respond Tue, 19 May 2020 11:30:40 +0000 https://www.aberdeenskitchen.com/?p=16674 Chicken Chipotle Burgers with pepper jack cheese and pico de gallo close up

Dan bought a FANCY new BBQ last weekend and we’re super excited about it so it’s officially grill season in our corner of the universe. Ergo, chicken chipotle burgers! I’ve been attempting to try and be at least a teensy bit healthier during quarantine so I opted for ground chicken patties instead of your standard...

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Chicken Chipotle Burgers with pepper jack cheese and pico de gallo close up

Chicken Chipotle Burgers with pepper jack cheese and pico de gallo close up

Dan bought a FANCY new BBQ last weekend and we’re super excited about it so it’s officially grill season in our corner of the universe. Ergo, chicken chipotle burgers!

Chicken Chipotle Burgers with pepper jack cheese and pico de gallo close up

I’ve been attempting to try and be at least a teensy bit healthier during quarantine so I opted for ground chicken patties instead of your standard beef. However, if you’re not enthused at the prospect of chicken don’t let that deter you. They’re just as flavorful, juicy, and delicious as a regular burger patty and even come with a little bit of a spicy kick!

Chicken Chipotle Burgers with pepper jack cheese and pico de gallo on gray plate side view with pyramid beer in background

These chipotle chicken burgers are packed with bell peppers, poblano peppers, chipotle peppers in adobo sauce, onion, garlic, cilantro, and tons of spices. Plus, they only take 20 minutes start to finish! Gotta love a good less than 30 minute meal.

Chicken Chipotle Burgers with pepper jack cheese and pico de gallo close up

For the ultimate grilled summer BBQ dinner, serve these tasty patties with spicy pepper jack cheese, butter lettuce, red onion, pico de gallo and a toasted bun slathered with chipotle sauce.

Chicken Chipotle Burgers halved with pepper jack cheese and pico de gallo close up

Chicken chipotle burgers recipe below 🍔!

Chicken Chipotle Burgers with pepper jack cheese and pico de gallo on gray plate over head with pyramid beer in background

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Chicken Chipotle Burgers with pepper jack cheese and pico de gallo close up

Chicken Chipotle Burgers

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

Deliciously juicy chicken burgers made with chipotles in adobo sauce. Top with pepper jack cheese for an extra spicy kick!


Ingredients

For the Burger Patties

  • 1 lb ground chicken breast
  • 1/2 white onion diced small
  • 1/2 bell pepper, diced small
  • 3 garlic cloves, minced
  • 1/4 cup fresh cilantro leaves, roughly minced
  • 2 tablespoons green onion, thinly sliced
  • 1 chipotle pepper in adobo, minced + 1 teaspoon of the adobo sauce
  • 1/2 poblano pepper, diced small
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground Mexican oregano
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper

For the Burgers

  • Sesame seed buns
  • Red onion, sliced
  • Pepper jack cheese, thinly sliced
  • Butter lettuce leaves, roughly torn
  • Homemade or your favorite store bought pico de gallo 
  • Homemade or your favorite store bought chipotle sauce

Instructions

  1. Preheat an outdoor grill or a grill pan rubbed with a little oil.
  2. In a large mixing bowl, combine all ingredients for the patties until thoroughly mixed. Divide meat into four, large and round equal portions to make the patties. Flatten to the approximate size of your burger buns. Press your thumb into the center of each patty, forming an indent, to allow for even cooking.
  3. Place burger patties on the grill surface. For a medium rare patty, cook each side for about 4-5 minutes. For a medium patty (my preferred style), cook 5-6 minutes one side, and 4-5 minutes on the other. Remove to a plate to rest for 3-4 minutes. Top patties with cheese (if using), and gently tent with foil.
  4. Optional: toast the buns on the grill for 2 minutes, face down, until slightly golden. Remove from heat and spread a little chipotle sauce on each bun.
  5. Assemble the burgers, layering as follows: Bottom bun, butter lettuce, red onion, pepper jack burger patties, pineapple slices, spoonful of pico de gallo, and top bun. Serve immediately.

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Chorizo Vegetable Frittata https://www.aberdeenskitchen.com/2020/05/chorizo-vegetable-frittata/?utm_source=rss&utm_medium=rss&utm_campaign=chorizo-vegetable-frittata https://www.aberdeenskitchen.com/2020/05/chorizo-vegetable-frittata/#respond Sat, 16 May 2020 11:30:11 +0000 https://www.aberdeenskitchen.com/?p=16657 Chorizo Vegetable Frittata in all clad skillet over head

It’s SATURDAY! Thank the lord because for some reason this week would just not end. Anyhoo, Saturday morning means…Brunch time! Oh hello chorizo vegetable frittata. TBH, I just couldn’t bake anymore. I still have a TON of bread and dessert recipes coming your way but I decided to take a break this past week. PS....

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Chorizo Vegetable Frittata in all clad skillet over head

Chorizo Vegetable Frittata in all clad skillet over head

It’s SATURDAY! Thank the lord because for some reason this week would just not end. Anyhoo, Saturday morning means…Brunch time! Oh hello chorizo vegetable frittata.

Chorizo Vegetable Frittata in all clad skillet with slice removed

TBH, I just couldn’t bake anymore. I still have a TON of bread and dessert recipes coming your way but I decided to take a break this past week.

PS. Speaking of this past week, focus was rough. I don’t know what was going on but I could not get it together. I wanted to do basically anything but work, mostly head outside to our slowly coming together garden slash yard. Maybe because it was sunny out? I really don’t know but all I can say is I’m THRILLED it’s the weekend.

Chorizo Vegetable Frittata in all clad skillet close up

Tangent aside, let’s talk about this chorizo vegetable frittata.

Veggies? Check.

Protein? Check.

Cheese? Spices? Deliciousness? Check, check, check. A full, nutritional, low carb breakfast all cooked up in the same skillet 👊🏻.

Chorizo Vegetable Frittata in all clad skillet with slice removed close up

Also, there’s a straight up vegetarian option! You can use meatless chorizo, but just make sure to cook it first separately. Then add it the cooked veggies and stir to combine right before pouring in the egg mixture.

Chorizo Vegetable Frittata with copper fork on gray plate side view close up

Scroll down for the chorizo vegetable frittata recipe!

Chorizo Vegetable Frittata with copper fork on gray plate side view close up

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Chorizo Vegetable Frittata in all clad skillet over head

Chorizo Vegetable Frittata

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 3-4

Description

Chorizo Vegetable Frittata – Inspired by the flavors of Mexico, this 30 minute frittata recipe is jam packed with veggies, spices, and (already cooked) chorizo.


Ingredients

  • 2 cups chorizo sausage, cooked and diced (about two 3 ounce sausages).*
  • 1 cup bell pepper, diced
  • 1 cup baby spinach, packed and roughly chopped
  • 2 roma tomatoes, diced
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 cup green onion, sliced
  • 1/2 jalapeno, seeds removed, roughly minced (save the other half to slice for garnish if desired)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground Mexican oregano
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup skim milk
  • 12 eggs, beaten
  • 1 tablespoon extra virgin olive oil

Instructions

  1. Preheat oven to 350˚F. Heat olive oil in an ovenproof skillet over medium high heat.
  2. Add the chorizo, bell pepper, and garlic. Cook for 3-4 minutes until bell pepper is somewhat softened.
  3. Add spinach, tomatoes, green onion, jalapeno, chili powder, oregano, and pepper. Mix completely. Lower heat to medium.
  4. Top with an extra pinch of chili powder, pepper and the rest of the cheese. Place the pan on a middle rack in the oven and bake for 20 minutes, or until the middle is set. Garnish with any leftover green onion, cilantro, and jalapeno slices.  Serve immediately.

Notes

You can substitute the chorizo with a meatless version as long as you cook it separately first! Then add it to the pan and stir to combine with the veggies just before pouring in the egg mixture.

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Strawberry Rhubarb Crumble Bars https://www.aberdeenskitchen.com/2020/05/strawberry-rhubarb-crumble-bars/?utm_source=rss&utm_medium=rss&utm_campaign=strawberry-rhubarb-crumble-bars https://www.aberdeenskitchen.com/2020/05/strawberry-rhubarb-crumble-bars/#respond Thu, 14 May 2020 11:30:00 +0000 https://www.aberdeenskitchen.com/?p=16640 Strawberry Rhubarb Crumble Bars on parchment and white marble sliced over head

Say hello to the last rhubarb recipe of the season: strawberry rhubarb crumble bars! This is the kind of recipe that happens when you accidentally order 3 pounds of fresh strawberries from Costco *face palm* and have left over rhubarb chilling in the fridge . All said and done, I’m thoroughly pleased I crazy over...

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Strawberry Rhubarb Crumble Bars on parchment and white marble sliced over head

Strawberry Rhubarb Crumble Bars on parchment and white marble sliced over head

Say hello to the last rhubarb recipe of the season: strawberry rhubarb crumble bars!

Strawberry Rhubarb Crumble Bars on parchment and white marble sliced tower close up

This is the kind of recipe that happens when you accidentally order 3 pounds of fresh strawberries from Costco *face palm* and have left over rhubarb chilling in the fridge .

All said and done, I’m thoroughly pleased I crazy over ordered on the strawberries because I got to make these delicious little bars!

Strawberry Rhubarb Crumble Bars unsliced in white baking dish over head close up

Also, for those paying attention, yes this is the exact same recipe as my blueberry crumble bars with one main change.

Instead of blueberries…use strawberries and rhubarb. Pretty much the only difference. Tastes just as good as the blueberry version and is perfect for spring!

Strawberry Rhubarb Crumble Bars on parchment and white marble sliced

My favorite part of this recipe? That buttery, crumble topping. Quick, simple, and oh so delicious. Oh and these bars take less than an hour start to finish. WIN right??

Strawberry Rhubarb Crumble Bars on parchment and white marble sliced tower close up

Scroll down for this delectable, spring time strawberry rhubarb crumble recipe!

Strawberry Rhubarb Crumble Bars unsliced in white baking dish with copper knife over head

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Strawberry Rhubarb Crumble Bars on parchment and white marble sliced over head

  • Author: Aberdeen
  • Prep Time: 10 mintues
  • Cook Time: 45 minutes
  • Total Time: 46 minute
  • Yield: 12-16 bars

Description

Sweet, juicy, strawberries and fresh sliced rhubarb with a buttery crumble topping make this a delectable spring time dessert.


Ingredients

For the Strawberry Rhubarb Filling

  • 1 1/2 cups fresh strawberries, diced
  • 1 cup fresh rhubarb, diced
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon cornstarch
  • 1/4 cup granulated sugar

For the Crumble

  • 1 1/2 cups old fashioned rolled oats
  • 2 cups unbleached, all purpose flour
  • 1 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter, melted

Instructions

  1. Preheat the oven to 350°F. Line a 9X13 baking dish with parchment paper.
  2. In a large bowl, stir together all ingredients for the crumble until mixed. Press half of the crumble mixture into the prepared baking dish. Bake for 10 minutes. Remove from heat.
  3. While the bottom layer of crumble is baking, mix together all the ingredients for the strawberry rhubarb filling in a medium bowl.
  4. Spoon the strawberry rhubarb mixture on top of the baked crumble bottom. Sprinkle with the remaining half of the crumble mixture.
  5. Bake for 30-35 more minutes, until the crumble starts to turn golden brown and the filling is bubbling along the edges.
  6. Remove from heat and let cool completely, then cut into bars.*

Notes

If you’re impatient like yours truly, you can let the crumble rest for just 5 or 10 minutes before cutting into it and eating it like a classic fruit crumble!

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Green Tea Matcha Smoothie https://www.aberdeenskitchen.com/2020/05/green-tea-matcha-smoothie/?utm_source=rss&utm_medium=rss&utm_campaign=green-tea-matcha-smoothie https://www.aberdeenskitchen.com/2020/05/green-tea-matcha-smoothie/#respond Tue, 12 May 2020 11:30:46 +0000 https://www.aberdeenskitchen.com/?p=16626 Green Tea Matcha Smoothie in tall glasses with flax seeds and silver spoons over head side view

When you just need a little more caffeine in the morning but another cup of coffee will give you the serious jitters, try this green tea matcha smoothie! This blended beverage is the perfect pick me up breakfast on the go, or snack in the mid afternoon to stave off that 2 PM snoozy feeling....

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Green Tea Matcha Smoothie in tall glasses with flax seeds and silver spoons over head side view

Green Tea Matcha Smoothie in tall glasses with flax seeds and silver spoons over head side view

When you just need a little more caffeine in the morning but another cup of coffee will give you the serious jitters, try this green tea matcha smoothie!

Green Tea Matcha Smoothie in tall glass with flax seeds and silver spoon side view close up

This blended beverage is the perfect pick me up breakfast on the go, or snack in the mid afternoon to stave off that 2 PM snoozy feeling. You know when you’re yawning at your desk falling asleep at your computer in the middle of the day? The worst!

Green Tea Matcha Smoothie in tall glasses with flax seeds and silver spoons over head

Also, it’s ridiculously healthy: baby spinach, banana, mango, plain non fat yogurt, unsweetened coconut milk, freshly brewed and cooled green tea, ground flax seed, and of course, matcha powder.

A whole serving of veggies and fruit with a little caffeine kick? Yes please!

Green Tea Matcha Smoothie in tall glasses with flax seeds and silver spoons over head close up

Bonus tip: you can definitely blend this delectable morning beverage before hand and freeze it until ready to eat. Just put in the fridge to defrost for a little bit and you’re good to go. Check out the green tea matcha smoothie recipe down below!

Green Tea Matcha Smoothie in tall glasses with flax seeds and silver spoons side view

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Green Tea Matcha Smoothie in tall glasses with flax seeds and silver spoons over head side view

Green Tea Matcha Smoothie

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2-3

Description

The perfect pick me up, energizing smoothie with delicious and healthy ingredients: green tea, banana, mango, yogurt, spinach, coconut milk, and of course, matcha powder!


Ingredients

  • 2 cups baby spinach, packed
  • 1/2 cup unsweetened coconut milk
  • 1 cup banana, mashed
  • 1/2 cup mango (fresh or frozen)
  • 1 tablespoon Matcha powder
  • 1/2 cup plain non fat yogurt
  • 1 teaspoon ground flax seed
  • 1/2 cup prepared green tea, cooled

Instructions

  1. Blend all ingredients in a blender until smooth. Add water as desired for consistency. Pour into glasses and enjoy chilled!

Notes

Feel free to substitute your favorite milk! Dairy milk, soy milk, almond milk, etc.

Plain greek yogurt can also be used instead of regular plain yogurt.

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Indian Egg Scramble Breakfast https://www.aberdeenskitchen.com/2020/05/indian-egg-scramble-breakfast/?utm_source=rss&utm_medium=rss&utm_campaign=indian-egg-scramble-breakfast https://www.aberdeenskitchen.com/2020/05/indian-egg-scramble-breakfast/#comments Sat, 09 May 2020 11:30:59 +0000 https://www.aberdeenskitchen.com/?p=16613 Indian Egg Scramble Breakfast with naan bread and gold fork on gray plate and wood white marble side view close up

So you know how I made all the naan bread earlier this week? I’ve been trying to figure out how to eat it at pretty much every meal of the day because I’m obsessed. I’ve got tikki masala and lentil dal but what about breakfast?? Solution: Indian egg scramble! This scrambled egg recipe is inspired...

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Indian Egg Scramble Breakfast with naan bread and gold fork on gray plate and wood white marble side view close up

Indian Egg Scramble Breakfast with naan bread and gold fork on gray plate and wood white marble side view close up

So you know how I made all the naan bread earlier this week? I’ve been trying to figure out how to eat it at pretty much every meal of the day because I’m obsessed. I’ve got tikki masala and lentil dal but what about breakfast?? Solution: Indian egg scramble!

Indian Egg Scramble Breakfast with naan bread and gold fork on gray plate and wood white marble over head

This scrambled egg recipe is inspired by the traditional Indian Akori dish. Usually Akori is on the spicy side with chilis. I went for a milder version. Also, I like to use a little skim milk in my scrambles to help add some fluffiness to the eggs (definitely not added in Akori!).

Indian Egg Scramble Breakfast on gray plate close up

Other than that, this breakfast scramble has all the delicious Indian flavors you love! Turmeric, garam masala, cumin, coriander, fresh cilantro, and ripe tomatoes. Serve it with a piece of your homemade naan bread for a perfectly delicious pairing!

Indian Egg Scramble Breakfast with naan bread and gold fork on gray plate and wood white marble side view

Scroll down for the Indian egg scramble breakfast recipe below 😊.

Indian Egg Scramble Breakfast with naan bread and gold fork on gray plate and wood white marble

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Indian Egg Scramble Breakfast with naan bread and gold fork on gray plate and wood white marble side view close up

Indian Egg Scramble Breakfast

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2-3

Description

Inspired by the traditional Indian Akori dish, this egg scramble has all your favorite Indian spices and flavors! Serve with a slice of naan bread for ultimate yums. Gluten free!


Ingredients

  • 6 eggs, beaten
  • 1/2 cup skim milk
  • 1 roma tomato, diced
  • 1/2 red onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh cilantro, roughly chopped + extra for garnish
  • 2 tablespoons green onion, sliced+ extra for garnish
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/4 teaspoon ground coriander
  • 2 tablespoons ghee or unsalted butter

Instructions

  1. Melt ghee or butter in a large skillet over medium heat. Add red onion and cook 4-5 minutes, until somewhat softened. Add garlic and cook 1 more minute, until fragrant, stirring frequently.
  2. While the onion is cooking, whisk together eggs, milk, cilantro, tomatoes, green onion, cilantro, and spices.
  3. Reduce the heat to medium low and pour the egg mixture into the pan. Let cook for 1-2 minutes, until the eggs begin to set. Once they start, gently pull the eggs from the edges to the center of the pan and fold them in, repeating until the eggs are set (look a little shiny or wet on top but are no longer runny). Remove from heat and plate as desired.
  4. Garnish with extra green onion, extra cilantro, and fresh ground black pepper as desired. Serve immediately with a slice of homemade naan bread!

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Easy Homemade Naan Bread https://www.aberdeenskitchen.com/2020/05/easy-homemade-naan-bread/?utm_source=rss&utm_medium=rss&utm_campaign=easy-homemade-naan-bread https://www.aberdeenskitchen.com/2020/05/easy-homemade-naan-bread/#comments Thu, 07 May 2020 11:30:35 +0000 https://www.aberdeenskitchen.com/?p=16598 Easy Homemade Naan Bread with cilantro and tea towel on white marble and parchment

I. Have made naan bread. Easy homemade naan bread. My favorite food is Indian and I could NOT be more excited about this recipe! Let us discuss. I honestly cannot believe how easy it is to make naan bread. Who knew right?? Trust me, you’ll never need to buy store bought again. There’s a few...

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Easy Homemade Naan Bread with cilantro and tea towel on white marble and parchment

Easy Homemade Naan Bread with cilantro and tea towel on white marble and parchment

I. Have made naan bread. Easy homemade naan bread. My favorite food is Indian and I could NOT be more excited about this recipe! Let us discuss.

Easy Homemade Naan Bread with cilantro on white marble and parchment

I honestly cannot believe how easy it is to make naan bread. Who knew right?? Trust me, you’ll never need to buy store bought again.

Easy Homemade Naan Bread with cilantro on white marble and parchment

There’s a few fool proof tips and tricks to perfect, buttery naan and I’m SO excited to share them with you. Here we go.

Easy Homemade Naan Bread with cilantro and tea towel on white marble and parchment over head

One: If you only take away one tip, make it this piece of advice. Use a very warm pan. Preferably a cast iron skillet one. That’s what gives naan its toasted bubbles!

Two: Once you’ve started cooking a piece of naan in the skillet, do. Not. Walk. Away. You’ll will absolutely burn the bejesus out of it (I speak from experience). It only takes about 2 minutes to fully cook naan so make sure to hang out by the skillet until it’s done!

Easy Homemade Naan Bread with cilantro on parchment close up

Three: Coat naan on each side with butter or olive oil before and after cooking for prime “bubbling” and extra tastiness.

Four: Really let the dough proof up before shaping. You want it to double in size so give it a full hour in a warm place.

Easy Homemade Naan Bread with cilantro on white marble close up

Welp, that’s it! So get baking with the easy homemade naan bread recipe below 👍🏻.

Easy Homemade Naan Bread with cilantro and tea towel on white marble and parchment over head

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Easy Homemade Naan Bread with cilantro and tea towel on white marble and parchment

Easy Homemade Naan Bread

  • Author: Aberdeen
  • Prep Time: 90 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 Naan

Description

Make delicious, restaurant quality Indian naan bread with this simple receipe. You’ll never need to order it again!


Ingredients

  • 1 cup water between 110°F and 115°F
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 tablespoon granulated sugar
  • 1/4 cup plain yogurt (I used non fat)
  • 4 cups unbleached, all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3 tablespoons extra virgin olive oil or unsalted butter, melted
  • 1/2 cup warm milk (I used non fat)
  • Melted butter or extra virgin olive oil, for brushing
  • Roughly chopped cilantro for garnish

Instructions

  1. Activate the yeast: Pour warm water and sugar into the bowl of a standing mixer with dough hook attachment. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Cover with towel and let sit for 10 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
  2. Turn the mixer onto the lowest speed and add milk, yogurt, and olive oil, mixing until just combined.
  3. Add sea salt, baking powder. Then add flour one cup at a time until just mixed.
  4. Increase speed to medium-low, and mix the dough for 1-2 minutes until smooth, slightly sticky, and it can be formed into a ball.
  5. Grease a large bowl. Form the dough into a ball, place in the greased bowl, cover with saran wrap and let rest for 1 hour in a warm place or until it has doubled in size.
  6. Turn dough out onto a lightly floured surface. Using a sharp knife or a pizza cutter, divide the dough into 8 equal pieces.
  7. Use a rolling pin to roll out each piece into a oval or triangular shape around 10 inches long, 6 inches wide, and about 1/4 of an inch thick.
  8. Heat a cast iron skillet over medium high heat. You want a hot pan! Brush both sides of a piece of naan with a little melted butter. Place the naan into the hot skillet. Cook for 1 minute until bubbles start to form. Flip over and cook 30 seconds to 1 minute, until bottom is golden and has large toasted spots. Remove from heat, brush with more butter if desired and sprinkle with cilantro to garnish. Repeat with remaining naan. Serve warm and enjoy!

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Classic Aviation Cocktail https://www.aberdeenskitchen.com/2020/05/classic-aviation-cocktail/?utm_source=rss&utm_medium=rss&utm_campaign=classic-aviation-cocktail https://www.aberdeenskitchen.com/2020/05/classic-aviation-cocktail/#comments Tue, 05 May 2020 11:30:53 +0000 https://www.aberdeenskitchen.com/?p=16577 Classic Aviation Cocktail in crystal glasses with brandied cherries, lemon and Aviation Gin bottle on white marble

Governor Inslee extended the stay at home order for the state of Washington to last until the end of May. Now as much as I wholeheartedly agree that it was the right thing to do, it might be time for a beverage… a strong one. Introducing the classic aviation cocktail! LOOK at it! It’s delicious,...

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Classic Aviation Cocktail in crystal glasses with brandied cherries, lemon and Aviation Gin bottle on white marble

Classic Aviation Cocktail in crystal glasses with brandied cherries, lemon and Aviation Gin bottle on white marble

Governor Inslee extended the stay at home order for the state of Washington to last until the end of May. Now as much as I wholeheartedly agree that it was the right thing to do, it might be time for a beverage… a strong one. Introducing the classic aviation cocktail!

LOOK at it! It’s delicious, fun and purple.

Classic Aviation Cocktail in crystal glasses with brandied cherries, lemon and Aviation Gin bottle on white marble side view

Now you may be surprised because I’m generally a Bombay Sapphire kinda gin lover but since the name of this beverage is literally the classic aviation cocktail, I thought it was high time I try Aviation Gin. Why you might ask?

Classic Aviation Cocktail Aviation Gin bottle with lemon and gold jigger on white marble

One: Ryan Reynolds.

Two: Really fabulous gin. Compared to Bombay, I found it to be a little more on the mellow side. Perfect for mixed cocktails!

Three: Ryan Reynolds. Blake Lively. Enough said but I’ll say more.

Four: Aviation Gin is doing this REALLY cool thing until the end of the May. You can order it online and have it delivered to your home (UM YES) and 30% of the proceeds go to the United States Bartenders Guild.

Five: Blake Lively’s character in A Simple Favor uses Aviation Gin for all her martinis and we all know how much I LOVE that movie.

Classic Aviation Cocktail in crystal glass with brandied cherry, lemon, and gold jigger on white marble close up over head

Plus it just pairs SO well with this drink. The name, the flavor, all of it.

Classic Aviation Cocktail in crystal glasses with brandied cherries, lemon and Aviation Gin bottle on white marble

Grab your classic aviation cocktail and gimme a cheers to getting through another month of quarantine together! Recipe below 🥂.

Classic Aviation Cocktail in crystal glass with brandied cherry and lemon close up side view

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Classic Aviation Cocktail in crystal glasses with brandied cherries, lemon and Aviation Gin bottle on white marble

Classic Aviation Cocktail

  • Author: Aberdeen
  • Prep Time: 5 mintues
  • Total Time: 5 mintues
  • Yield: 1

Description

Popular in the early 1900s, this purple gin beverage is back in fashion with lemon, maraschino liqueur, and crème de violette.


Ingredients

  • 2 ounces gin
  • 1/4 ounce crème de violette
  • 1/4 ounce maraschino liqueur
  • 3/4 ounce freshly squeezed lemon juice
  • Brandied cherry garnish
  • Ice

Instructions

  1. Add a handful of ice to a cocktail shaker. Pour all ingredients (except garnish) into the shaker.
  2. Cover and shake until the outside of the shaker frosts over.
  3. Strain into a martini glass. Garnish with a brandied cherry. Enjoy cold!

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Pull Apart Pesto Bread https://www.aberdeenskitchen.com/2020/05/pull-apart-pesto-bread/?utm_source=rss&utm_medium=rss&utm_campaign=pull-apart-pesto-bread https://www.aberdeenskitchen.com/2020/05/pull-apart-pesto-bread/#comments Sat, 02 May 2020 11:30:41 +0000 https://www.aberdeenskitchen.com/?p=16537 Pull Apart Pesto Bread one slice cut with basil on wood and white marble board

Aaaaand back to baking! First up, pull apart pesto bread. Side note: I am exhausted. We’ve been landscaping and I’m absolutely done in. It is horrendously difficult taking grass out without any kind of automated machine so I’m going to keep this post short and sweet (and get back to my couch nap). Let’s get...

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Pull Apart Pesto Bread one slice cut with basil on wood and white marble board

Pull Apart Pesto Bread one slice cut with basil on wood and white marble board

Aaaaand back to baking! First up, pull apart pesto bread.

Side note: I am exhausted. We’ve been landscaping and I’m absolutely done in. It is horrendously difficult taking grass out without any kind of automated machine so I’m going to keep this post short and sweet (and get back to my couch nap).

Pull Apart Pesto Bread in loaf pan with basil on wood and white marble board close up

Let’s get to it. I nabbed and adapted this little peach of a recipe from Martha Stewart. I’ve made pull apart bread before but I just LOVED how this one looks like a sliced loaf right out of the oven! You roll out the dough into a rectangle, slice up squares, roll up the squares and then pop them in the loaf pan. GENIUS right???

Pull Apart Pesto Bread in loaf pan with basil on wood and white marble board over head

As for the adaptations, I thought the original recipe was a bit on the eggy side, so I used just 1 egg in my recipe (Martha’s recipe is for two loaves but uses 3 eggs). I also did a little more flour with a little less sugar.

Also, I switched out her herbed butter garlic spread for straight up basil pesto. A little more flavor!

Pull Apart Pesto Bread in loaf pan with basil on wood and white marble board close up

Now it may sound complicated to cut the dough right but it’s secretly super simple. Quick set of how to pictures to help:

Pull Apart Pesto Bread dough unbaked on wood and marble board over head  Pull Apart Pesto Bread dough unbaked on wood and marble board over head sliced into squares

Pull Apart Pesto Bread dough unbaked on wood and marble board over head sliced into squares with one roll  Pull Apart Pesto Bread dough unbaked in loaf pan on marble and wood board over head

PS. I halved the recipe because sometimes you just don’t need two loaves of pull apart pesto bread when you’re in self isolation trying not to eat every carb in the universe in one sitting.

To clarify, sometimes you do and I can promise you no judgement here! Nab the recipe below 😊.

Pull Apart Pesto Bread one slice cut with basil on wood and white marble board close up

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Pull Apart Pesto Bread one slice cut with basil on wood and white marble board

Pull Apart Pesto Bread

  • Author: Aberdeen (Adapted from Martha Stewart)
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 1 loaf

Description

Much easier than it looks pull apart bread recipe from scratch with delicious pesto flavor in every bite!


Ingredients

  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 cup water between 110 and 115°F.
  • 1 tablespoon granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup whole milk
  • 1 teaspoon coarse salt
  • 1 egg, whisked
  • 3 cups unbleached, all purpose flour
  • 1/4 cup store bought or homemade pesto
  • Optional: Extra 1-2 tablespoons melted butter and fresh chopped parsley for brushing

Instructions

  1. Activate the yeast: Pour warm water into the bowl of a standing mixer. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Cover with towel and let sit for 10 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
  2. Fit mixer with dough hook attachment. Add the butter, egg, milk and salt to the bowl. Mix together on a low speed until combined.
  3. Still on a low speed, add flour 1 cup at a time and mix until just combined. Once all the flour is combined in the bowl, turn the mixing speed up to medium until it forms a soft dough, about 1 minute.
  4. Turn the speed up to medium high and mix for 4-5 minutes until the dough is elastic (this is kneading your dough).
  5. Turn the dough out onto a lightly floured surface. Grease a large bowl with a little butter (you can use the same bowl you made the dough in). Form the dough into a ball and place in the greased bowl. Cover with saran wrap or a towel and let rise in a warm place or in a bread proofer, until it has doubled in size, about 2 hours.
  6. Grease a 9X5 bread pan.Turn the dough out onto a lightly floured surface. Roll into a 8X12 inch rectangle. Spread pesto over dough in an even layer. Cut the dough lengthwise into 3 equal strips. Cut the dough crosswise in half. This will give you 6 4-inch squares. Fold each square in half, and place in pan, folded side on the bottom with the open (pesto visible) side on the top (pictures added in Notes).*
  7. Cover pan with saran wrap and let rest in a warm place for 25-30 minutes until it does not spring back when pressed with a finger.
  8. Preheat oven to 350°F. Bake bread for 25-30 minutes until top is golden. Let cool on a wire rack for 10 minutes. Brush with melted butter and parsley if using. Serve warm!

Notes

Pull Apart Pesto Bread dough unbaked on wood and marble board over head Pull Apart Pesto Bread dough unbaked on wood and marble board over head sliced into squares

Pull Apart Pesto Bread dough unbaked on wood and marble board over head sliced into squares with one roll Pull Apart Pesto Bread dough unbaked in loaf pan on marble and wood board over head

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Roasted Tomatillo Salsa Verde https://www.aberdeenskitchen.com/2020/04/roasted-tomatillo-salsa-verde/?utm_source=rss&utm_medium=rss&utm_campaign=roasted-tomatillo-salsa-verde https://www.aberdeenskitchen.com/2020/04/roasted-tomatillo-salsa-verde/#comments Thu, 30 Apr 2020 11:30:32 +0000 https://www.aberdeenskitchen.com/?p=16522 Roasted Tomatillo Salsa Verde in food processor with chips, limes, and cilantro in white bowl on white marble overhead

Hokay, final Cinco de Mayo recipe of 2020 (and then back to baking 🤣): simple, 20 minute, 6 ingredient, authentic roasted tomatillo salsa verde! Yes you read that correctly. It only takes 20 minutes with just 6 ingredients. That’s all! No need to buy the jarred stuff anymore. I ate this salsa on the side...

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Roasted Tomatillo Salsa Verde in food processor with chips, limes, and cilantro in white bowl on white marble overhead

Roasted Tomatillo Salsa Verde in food processor with chips, limes, and cilantro in white bowl on white marble overhead

Hokay, final Cinco de Mayo recipe of 2020 (and then back to baking 🤣): simple, 20 minute, 6 ingredient, authentic roasted tomatillo salsa verde!

Roasted Tomatillo Salsa Verde in food processor side view close up

Yes you read that correctly. It only takes 20 minutes with just 6 ingredients. That’s all! No need to buy the jarred stuff anymore.

I ate this salsa on the side of pretty much every meal for a week straight. Salad? Yup. Veggies? Yup. Chicken? Fish? Steak? All about it. Not to mention adding it in pots of chili and enchiladas!

Roasted Tomatillo Salsa Verde raw ingredients on foil sheet pan overhead

And it’s SO simple to make! Here’s what’s up:

Roast.

Roasted Tomatillo Salsa Verde cooked ingredients on foil sheet pan close up

Blend.

Roasted Tomatillo Salsa Verde in food processor over head

Eat.

Roasted Tomatillo Salsa Verde in food processor with chips, limes, and cilantro in white bowl on white marble overhead

Done.

That’s all there is to it! This roasted tomatillo salsa verde is so fresh and tasty, you’ll never need to buy store bought again! Recipe below 😎.

Roasted Tomatillo Salsa Verde in food processor in white bowl with tortilla chips on white marble overhead close up

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Roasted Tomatillo Salsa Verde in food processor with chips, limes, and cilantro in white bowl on white marble overhead

Roasted Tomatillo Salsa Verde

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 16 ounces

Description

20 minute fresh, homemade salsa verde. Super easy, simple, and just 6 ingredients for authentic Mexican flavor!


Ingredients

  • 1 lb tomatillos, husks removed, rinsed and patted dry with paper towel
  • 2 jalapeño peppers, halved, seeds removed as desired for heat (I left about half in)
  • 1/2 medium white onion, cut in half
  • 3 garlic cloves, peeled
  • 1/2 cup fresh cilantro (leaves and stems)
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 to 1 teaspoon coarse salt (I used very little as I tend to eat salsa with salty tortilla chips)

Instructions

  1. Preheat oven to 425°F. Prepare a baking sheet with foil.
  2. Place tomatillos, jalapeños, onion halves, and garlic cloves on the prepared baking sheet. Bake for 15-20 minutes until tomatillos start to brown.
  3. In a blender or food processor, blend roasted ingredients with cilantro and lime juice until smooth. Add salt as desired. Serve immediately or chill in the fridge in a sealed container up to one week.

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Black Bean Tortilla Soup https://www.aberdeenskitchen.com/2020/04/black-bean-tortilla-soup/?utm_source=rss&utm_medium=rss&utm_campaign=black-bean-tortilla-soup https://www.aberdeenskitchen.com/2020/04/black-bean-tortilla-soup/#respond Tue, 28 Apr 2020 11:30:47 +0000 https://www.aberdeenskitchen.com/?p=16505 Black Bean Tortilla Soup in white bowl with cilantro, limes and gold spoon on white marble overhead

So if chicken tinga tacos aren’t your jam this Cindo de Mayo, I got another option for you: super easy, flavorful, quick (and vegan!) one pot black bean tortilla soup. SO many veggies, so much deliciousness. What kind of veggies you might ask? Welp, we got onion, carrot, celery, bell pepper, tomatoes, and fire roasted...

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Black Bean Tortilla Soup in white bowl with cilantro, limes and gold spoon on white marble overhead

Black Bean Tortilla Soup in white bowl with cilantro, limes and gold spoon on white marble overhead

So if chicken tinga tacos aren’t your jam this Cindo de Mayo, I got another option for you: super easy, flavorful, quick (and vegan!) one pot black bean tortilla soup.

Black Bean Tortilla Soup in white bowl with cilantro, limes and gold spoon on white marble close up

SO many veggies, so much deliciousness. What kind of veggies you might ask? Welp, we got onion, carrot, celery, bell pepper, tomatoes, and fire roasted corn. No dairy, no gluten, no meat, and still so tasty!

I also dressed up the broth base for this soup with some chipotle peppers in adobo sauce and a whole jalapeno for a little heat plus tons of spices.

Black Bean Tortilla Soup in white bowl with cilantro, limes and gold spoon on white marble close up

Add a litte avocado, fresh sliced chives and a cilantro garnish for extra yums.

What are you waiting for ? Get your black bean tortilla soup on by scrolling down for the recipe!

Black Bean Tortilla Soup in white bowl with cilantro, limes and gold spoon on white marble

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Black Bean Tortilla Soup in white bowl with cilantro, limes and gold spoon on white marble overhead

Black Bean Tortilla Soup

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4-6

Description

One pot Mexican inspired black bean stew done in just 45 minutes. Chock full of veggies, vegan and gluten free!


Ingredients

  • 30 ounces canned black beans, drained
  • 15 ounces fire roasted corn, drained
  • 15 ounces canned diced tomatoes
  • 1/2 white onion, diced
  • 4 garlic cloves, minced
  • 1 bell pepper (I used 1/2 red and 1/2 green), diced
  • 1 carrot, peeled, quartered and thinly sliced
  • 1 celery rib, halved and thinly sliced
  • 1/2 cup tomato puree
  • 1 chipotle in adobo sauce, roughly minced + 1 teaspoon of adobo sauce
  • 1 jalapeno pepper, seeds removed, roughly minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons chili powder
  • 1 teaspoon ground Mexican oregano
  • 1/4 cup green onion, thinly sliced
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 2 tablespoons fresh lime juice
  • 4 cups vegetable broth
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Avocado, chives, cilantro to garnish

Instructions

  1. In a large pot, heat olive oil over medium high heat. Add onions, carrots, celery and bell pepper. Cook 5 minutes, stirring occasionally, until somewhat softened.
  2. Stir in the garlic, jalapeno pepper, chipotle pepper and the adobo sauce . Cook 1 minute, until garlic is fragrant.
  3. Pour in tomato puree and lime juice. Scrape up any browned bits on the bottom of the pot.
  4. Add the rest of the ingredients. Bring to a boil, cover and reduce to a simmer. Cook 30 minutes, stirring occasionally.
  5. Optional: blend a little bit of the soup with an immersion blender or in a standing blender (about 2 cups worth) to thicken it up.
  6. Add salt and pepper to taste. Garnish with fresh cilantro, chives, and avocado. Serve immediately.

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