Hey Amy!

Winter is almost over and I haven’t had a week dedicated to soups and stews!  Shame on me.  I hope to make up for it this week with recipes like the one below.  I love this delicious bean soup because it is served with a salsa cream which makes this a great alternative to traditional comfort food.

Ingredients:

2 c. dried black beans
2 Tbsp. canola oil
2 yellow onions, finely chopped
1 or 2 small red bell pepper, diced
1 tsp. ground cumin
1 tsp. dried coriander
1 tsp. dried oregano
8 c. water
1/2 small ham hock or ham bone
4 Tbsp. fresh lime juice, divided
2 Tbsp. minced fresh cilantro plus sprigs for garnish
1/2 c. sour cream
2 Tbsp. purchased fresh salsa
salt and pepper to taste

Pick over the beans, discarding any stones or misshaped beans, and rinse well.  In a large pot, combine the beans with the cold water to cover by 3 inches.  Soak for at least 4 hours or up to overnight.  Alternatively, for a quick-soak method, bring the beans and water to a rapid simmer (do not boil), then simmer for 2 minutes.  Remove from the heat, cover and let stand for 1 hour.  Drain the beans and set aside.

In a large soup pot over medium heat, warm the oil.  Add the onions and saute until softened, about 3 minutes.  Add chiles to taste, garlic, belly pepper, cumin, coriander, and oregano.  Saute, stirring frequently until the vegetables are softened and the mixture is very aromatic 7-10 minutes.

Add the beans, water and ham hock, cover partially, and simmer over medium heat until the beans are soft, 1-1 1/2hours.  Remove from heat and discard the ham hock.

In a blender, puree the soup in batches, leaving some texture, and return the soup to the pot.  Alternatively, process with a handheld blender in the pot until the desired consistency is reached.  Add 2 Tbsp. lime juice, minced cilantro, and salt and pepper to taste.  If the soup is too thick, thin it with water.  Reheat gently over medium heat.

Just before serving, make the salsa cream.  In a small bowl, stir together sour cream and remaining lime juice and ingredients.  Ladle the soup into warmed bowls and garnish each with salsa cream and cilantro sprig.

I can eat this soup for days and since there are only two of us, we do!

xo–me

No Comments | In: Cooking | tags: soup, vegetable. | #

It may be cold and rainy where you are today.  We are actually having a few days here without snow, rain or sleet.  Miracle.  Winter months are best for soup and stew.  I love making them and eating them.  As a matter of fact, maybe next week should be all about soups and stews!

Today I share a delicious and hearty beef stew that requires nothing but a slow cooker and some time.  Enjoy!

Ingredients:

2 lbs. beef stew meat, cubed
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 c. beef broth
1 tsp. Worcestershire sauce
1 clove garlic, minced
1 bay leaf
1 tsp. paprika
4 shiitake mushrooms, sliced
2 medium carrots, sliced
2 medium potatoes, diced
1 small white onion, chopped
1 rib celery, sliced

Put the beef in the slow cooker.  Mix together the flour, salt and pepper and sprinkle over the meat; stir to coat each piece of meat.  Add the remaining ingredients and stir to mix well.  Cover and cook on low for 10 to 12 hours or high for 4 to 6.  Stir before serving.

If you don’t care for the flavor of shiitake or can’t find them in your local grocery, substitute the mushrooms you like.  Or whatever he likes (I am watching “Coming to America” and couldn’t resist).

xo–me

No Comments | In: Cooking | tags: beef, slow cooker, soup, stew, vegetable. | #

As many have previously read, I recently began a new day job.  All the new work things are challenging enough, then add a new city, a new life, new kitchen, new apt.  Yikes!  I have figured my way out of stress at the end of the day is my Crock Pot.  I can make just about anything in that beauty and arrive to an apartment full of tantalizing aromas.  With that said, this week I am going to share nothing but slow cooker recipes.  Let’s all get through the week with easy recipes with which to begin and end the day.

Ingredients:

2 medium sweet potatoes, peeled and cut
2 c. frozen cut green beans
1 15-oz. can black beans, rinsed and drained
1 14-oz. can vegetable broth
1 small onion, sliced
2 tsp. Caribbean jerk seasoning
1/2 tsp. dried thyme
1/4 tsp. cinnamon
salt and pepper to taste

Combine all ingredients in the slow cooker.  Cover and cook on low for 5 to 6 hours.  Adjust seasoning and serve with hot pepper sauce if desired.

Now I realize most of us don’t have a 5 to 6 hour work day.  Can you come home and lunch and start it?  Is there a child in your home that can begin the meal after school?  Husband or wife that works the early shift and is home early?

xo–me

No Comments | In: Cooking | tags: slow cooker, vegetable, vegetarian. | #

We have come to the last day of the tribute to the recipes of Mom.  I am hopping on a train today to go spend the weekend with her and celebrate her special day.

I leave you (before I throw a few things in my bag) with her harvest potatoes.  It’s a perfect compliment to a Sunday brunch or a potluck meal at the office/church/bridge club.  It also carries the title of easy because if we have learned one thing this week, Mom does not do complicated.

Ingredients:

2 lbs. (32 oz.) frozen hash browns
1 c. melted butter divided
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onions
1 can cream of potato soup
1 pint sour cream
10 oz. shredded cheddar cheese
2 c. crushed corn flakes

Preheat oven to 350.  Mix everything but 1/2 c. butter and corn flakes together well.  Put into sprayed baking dish.  Mix together remaining 1/2 c. butter and corn flakes.  Sprinkle over top of dish.  Bake for 1 hour.

Treat your family to a lovely brunch this weekend.  Search the site for lots of brunch related dishes!

xo–me

No Comments | In: Baking | tags: brunch, potato, vegetable. | #

I am still eating a lot of soup.  I never realized what a perfect meal it is at lunch.  It’s not too heavy to give you that 230P food coma yet it’s enough to fill your belly with a warm treat.  After overdoing it with split pea, I switched it up today with a new flavor.  You can substitute the cheeses in this dish with other hard cheeses that are your favorite.  I like to change it up to see how the flavor will change.  Also, the color is gorgeous when you use purple cauliflower like showcased over there.  Yeah, over to the right.

Ingredients:

2 Tbsp. olive oil
1 yellow onion, sliced
3 cloves garlic, minced
2 lb. cauliflower, stemmed and cut into florets
4 c. vegetable stock
1 c. shredded sharp cheddar cheese
salt and pepper to taste
1/4 c. crumbled blue cheese
1 Tbsp. parsley

In a soup pot, warm the oil.  Add the onion and saute until softened and lightly colored, about 5 minutes.  Add the garlic and saute for 1 minute.  Do not let garlic burn!   Add the cauliflower and stock and bring to a simmer.  Reduce the heat to medium and cook until the cauliflower is softened, about 25 minutes.  Remove from heat.

In a blender, puree the soup in batches until cauliflower is smooth and the soup is creamy.  Return the soup to the pot and whisk in cheddar cheese.  Season to taste with salt and pepper.  Return the soup to medium heat and cook until heated throughout.  To serve, sprinkle each serving with blue cheese chunks and parsley.  Enjoy!

Very simple and easy to make.  Impress your guests at your next dinner party with this as a starter.  You can do it!

xo–me

No Comments | In: Cooking | tags: easy, simple, soup, vegetable. | #

Parlez-vous Francais?  I am working hard with my Rosetta Stone to learn to speak French.  Not just stumble through but to really converse in the language.  I am not as advanced as I would like but I am not giving up.

So today we will pretend to speak fluently and create the most popular soup of French origin.  The best flavor comes from sauteing the onions very slowly.  Take your time!

Ingredients:

3 onions
2 quarts beef consomme or chicken stock
6 slices of croutons or the most crusty bread you can find
1/4 lb. butter
1/2 lb. Parmesan or Gruyere cheese

Slice the onions very thin and brown them slowly and well with butter.  Add the consomme or stock and cook over low heat for 30 minutes.  Spread butter and cheese on croutons.  Scoop into individual crocks, floating croutons on top of soup.  Toast briefly under broiler before serving.  Add additional cheese if desired at the table.

xo–me

No Comments | In: Cooking | tags: easy, simple, soup, vegetable. | #

This recipe is my dish for vegetarian Christmas. I know what many of you are going to write and say…”It’s not vegetarian if it has cheese. I don’t do dairy!” I have been round and round with some of my most serious vegetarian friends about dairy. Some say they would never touch it and a true vegetarian does not. Others who I view as very strict in their beliefs say the product isn’t the animal, so therefor it is permissible. I am not sure what to believe as I am not a vegetarian as we all know. However I do want to know what you think. Please write and let me know if this should or should not be classified as vegetarian.

In the meantime, it’s a lovely dish for any lover of goat cheese and I think would make a perfect addition to your Christmas meal.

Ingredients:

2 Tbsp. olive oil
1 3/4 c. chopped tricolor bell peppers
1 c. sliced brown mushrooms
1 1/2 c. chopped onion
1 1/2 tsp. herbes de Provence
1/2 tsp. salt
2 Tbsp. cornmeal
8 oz. goat cheese
1 c. part-skim ricotta cheese
2 eggs
1/2 tsp. black pepper

Preheat oven to 350. Heat oil in a 10 inch or larger ovenproof skillet over medium heat. Toss peppers, mushrooms, onion, herbes and salt in skillet. Cover and cook for about 3 minutes or until vegetables begin to give off liquid. Remove the cover and continue cooking, tossing occasionally for 5–7 minutes or until vegetables are brown. Keep an eye on the onions, you don’t want them to brown before the other vegetables. If it starts to happen, reduce heat. Stir in cornmeal. Reduce heat.

Mash goat cheese in large mixing bowl with a fork or whatever you use to mash goat cheese. Mix in ricotta, eggs and pepper. Beat until smooth. Dollop over the vegetables and spread to cover. Bake for 20 minutes. Viola!

This not only can be a main dish but is a lovely side dish as well. The best part? The leftovers are strong for days! I substitute zucchini, squash, carrots and all sorts of vegetables as I am allergic to the bell peppers. Any way you create this dish, the flavors are bountiful. Enjoy!

xo–me

No Comments | In: Cooking | tags: side dish, vegetable, vegetarian. | #