Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Saturday, November 28, 2009

'Some Like it HOT' Spicy Bean Soup


'Alleluia', By Sir Edward Burne-Jones
(image courtesy of ArtMagick.com)

Now that Thanksgiving is over, I can finally say it:  MERRY CHRISTMAS! 

One of my favorite times of year.  So cheerful and festive ... a time of reawakening
of goodwill among men.

[This breathtaking painting reminds me of the beautiful Angel Gabriel that sits atop our tree each year.]

Song: Hallelujah, Jeff Buckley





We took our left over smoked turkey legs (from the Thanksgiving Day bird) and made a delicious bean soup for dinner tonight.  Perfect, easy meal to offset overeating on Turkey Day.  : )  We're also trying to set up our Christmas tree tonight -- or at least get started -- so an easy meal is just what we needed.  If you're interested, here is the recipe, with photo courtesy of Lauren:



[note: photo is misleading: this is truly a soup.]

'Some Like it HOT' Spicy Bean Soup

2 cans pinto or chilli beans (NOT drained)
2 can Amy's Lentil bean soup (NOT drained)
1 can black beans (drained)

1 can petite cut tomatoes (NOT drained)
2/3 cup Soy Sauce
1 and 1/2 cup Red Wine (cab, shiraz, merlot, etc. ... just not concentrated cooking wine -- use less if this)
2 cups water
3 tbsp. olive oil (EV is best)
1 or 2 finely chopped serano peppers (1 gives moderately spicy ... but 2 is best in my book : )
1/4 of a medium purple onion

1 to 2 tsp. of salt (salt is a funny thing ... some like it a lot, others not so much. Just add one tsp., then add more --as you desire-- to taste. Note: the Soy Sauce already provides a sound salty base ... so don't overdo!)

3-4 turns fresh ground black pepper

1/2 cup chopped bacon (I prefer turkey bacon) or cubed dark meat turkey legs or ham ( I add just a little for flavor: we eat a lot of vegitarian, but if you love meat add 2/3 cup or more as you so desire)

Bring to a low boil and then cook over medium heat for at least 50 min. Some stoves run hotter than others, so if the soup is boiling wildly turn it down to med-low. Reduce to low and let simmer for another 10-15 min. to bring temperature down for eating. Serve over rice.


Enjoy!  I'm off to finish helping with the tree ...

M

P.S.  Okay has everyone, in my extended family -- except for me --  already got their tree up now?!  You all have way too much drive, time and energy!  : )  Think next year: I'll just pull out my Charlie Brown tree and beat ya'll to the finish.




Late p.m. ... okay our 'Charlie Brown' Tree is up.  Still working on setting up the 9 ft. artificial douglas fir that somehow manages to come out of 52" x 12" x 13" box each year (i.e., requires a lot of 'fluffing' and repositioning of branches and twigs).  Lights and decorations will have to wait until tomorrow.  We wrapped things up around 8 p.m. and watched the 'Polar Express' movie (Animated with Tom Hanks) while sipping hot coaco.  Fun!  Hope you and yours had fun setting up your trees, etc. as well.


Wednesday, October 14, 2009

Michelle's "Winging It" Homemade Salsa


I am a bit of a health food 'nut' -- my kid's words, not mine --and into natural healing.  Currently, I am fighting a cold, the flu (?), or something?!  My throat is incredibly sore and my sinuses are stuffy, so I'm making some of my homemade salsa.  It's a great immune system booster! Makes sore throats feel better and opens sinuses too. 

As I've said before, I hate to follow recipes; I'm also terrible about writing my own creations down on paper.  That being said:  here is Ken's attempt at trying to quantify my creation.  : )

If you're in an experimental mood or feeling lousy:  give it a try.  Enjoy!

11/3/2009 I've had a chance to remake the salsa using Ken's 'quantification' since this posting.  I've made a few minor adjustments.  Bottom line is: the TASTE has the final say.  But, I've marked tweaks with an '*' character.  Only added a bit more salt (I LOVE salt!), tad bit more Cilantro, and a dash more Olive Oil and Red Wine Vinegar.  Let me know what you think.



Michelle's "Winging It" Homemade Salsa



2 cans "petite cut" tomatoes, or 4 cups chopped fresh tomato (Roma or other)
1/2 of a medium red bell pepper chopped
1/2 cup purple onion chopped
4 scallions (green onions) -- top green part only -- chopped
1 medium Serrano (hot) pepper (1 pepper produces moderately spicy; add more or less to taste -- I like to put two peppers == !HOT! ... but kids won't eat that : ( )
1 tsp. finely chopped garlic from jar (or 1/2 clove if fresh)
*1/3 cup (densely packed) cilantro (fresh) finely chopped (but not overdone: want to keep juices in!)
*2.5 tbsp. red wine vinegar
*1.5 tbsp. olive oil (EVOO is best)
*1 tsp. salt (to taste)
1 level tsp. sugar (secret ingredient)
2-3 turns fresh ground black pepper (to taste)


Tip: This salsa tastes better after it has sat overnight ... then, all of the juices have had a chance to meld.

VIP: Needs to be REFRIGERATED!!! Should keep for up to two weeks.


Enjoy!