James is like most guys--he doesn't get extraordinarily excited about soup for dinner too frequently. And I've never found a black bean soup recipe that he or I like a whole lot. But this one we recently tried is GREAT! James really loved it. Highly recommended.
2 medium onions
2-3 T. olive oil
4 c. cooked beans with bean juice, or 4 cups thick leftover bean liquid
3 c. water
4 chicken boullion cubes
4 cloves garlic, crushed
1/2 t. cumin
1/2 t. oregano
dash of cayenne pepper
1 4/ c. lime juice
Salt and pepper
Saute onions in oil until tender. Add beans or bean liquid and water and boullion, bring to a boil and skim off foam. Add cumin, oregano, garlic, and cayenne and simmer 15 min. Puree soup with handheld blender. Reheat and add lime juice. Season to taste.
Garnish with sour cream, chopped cilantro and avocado. We also added about 2 c. diced, cooked chicken prior to blending.
Thursday, October 2, 2008
Katie Hobbs' Chinese Chicken Salad
3 chicken breasts, cooked and shredded
1 lb. bag coleslaw cabbage (or finely shredded head of cabbage)
3 pkg. chicken Ramen noodles
1 1/2 c. chopped green onions
1 can water chestnuts
Dressing
1/2 c. oil
1/2 c. sugar
1 1/4 c. vinegar
dash of soy sauce
dash of sesame oil
2 pkg. seasoning mix from Ramen
1 lb. bag coleslaw cabbage (or finely shredded head of cabbage)
3 pkg. chicken Ramen noodles
1 1/2 c. chopped green onions
1 can water chestnuts
Dressing
1/2 c. oil
1/2 c. sugar
1 1/4 c. vinegar
dash of soy sauce
dash of sesame oil
2 pkg. seasoning mix from Ramen
Tortillas
4 c. flour
1 1/2 T. baking powder
1 t. salt
3/4 c. shortening
1-2 c. hot water
Mix dry ingredients. Add shortening and mix until dough is crumbly. Make sure the water is hot and don't overbeat--otherwise the tortillas will be tough. Roll them out and cook in a dry, flour-dusted pan over medium heat until lightly browned on each side.
1 1/2 T. baking powder
1 t. salt
3/4 c. shortening
1-2 c. hot water
Mix dry ingredients. Add shortening and mix until dough is crumbly. Make sure the water is hot and don't overbeat--otherwise the tortillas will be tough. Roll them out and cook in a dry, flour-dusted pan over medium heat until lightly browned on each side.
Emily Morrise's Bread
2 c. warm water
2/3 c. sugar
1 1/2 T. active dry yeast
1 1/2 t. salt
1/4 c. vegetable oil
6 c. bread flour
Dissolve sugar in warm water in a large bowl, then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on lightly floured surface until smooth. Return to bowl, cover, and allow to rise until doubled (about 1 hr). Punch down, knead a few minutes, and divide in half. Shape into loaves, place in greased pans. Allow to rise for 30 min. or until risen 1 in. above pans. Bake 30 min at 350. Melt butter on the top when they are finished baking.
You can also do half vegetable oil and half olive oil. Some of the flour can be whole wheat and flax seed can also be added.
2/3 c. sugar
1 1/2 T. active dry yeast
1 1/2 t. salt
1/4 c. vegetable oil
6 c. bread flour
Dissolve sugar in warm water in a large bowl, then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on lightly floured surface until smooth. Return to bowl, cover, and allow to rise until doubled (about 1 hr). Punch down, knead a few minutes, and divide in half. Shape into loaves, place in greased pans. Allow to rise for 30 min. or until risen 1 in. above pans. Bake 30 min at 350. Melt butter on the top when they are finished baking.
You can also do half vegetable oil and half olive oil. Some of the flour can be whole wheat and flax seed can also be added.
Avocado Salsa/Burritoes
1 can corn
1 can black beans
2 avocadoes
2 tomatoes
1 small bunch green onion
1/2 bunch cilantro
1 packet Good Seasons Italian Dressing, mixed according to directions*
Serve as is as salsa or serve with chicken inside tortillas.
*Requires vinegar, oil, and water, but usually I leave out the water because the tomatoes, wt cilantro, etc. make it watery enough.
1 can black beans
2 avocadoes
2 tomatoes
1 small bunch green onion
1/2 bunch cilantro
1 packet Good Seasons Italian Dressing, mixed according to directions*
Serve as is as salsa or serve with chicken inside tortillas.
*Requires vinegar, oil, and water, but usually I leave out the water because the tomatoes, wt cilantro, etc. make it watery enough.
Orzo with Creamy Chicken (Betty Crocker w/ adjustments)
1 1/3 c. orzo pasta (8 oz.)
2 T. butter
3/4 lb. chicken breast, diced
3 c. sliced mushrooms (8 oz.)
1/4 c. sliced green onion (~3 medium)
2 garlic cloves, crushed
2 T. flour
1/4 t. powdered thyme
1/8 t. pepper
1/2 c. milk
1/2 c. cream
1/2 c. parmesan
Cook pasta as directed on package (orzo takes a lot of water). Melt butter in a saucepan. Cook chicken, mushrooms, onions and garlic about 5 min. or until chicken is fully cooked. Add flour, thyme, and pepper and stir until mixture is smooth and bubbly. Gradually stir in milk and cream. Boil and stir 1 minute. Stir in parmesan. Serve with orzo.
2 T. butter
3/4 lb. chicken breast, diced
3 c. sliced mushrooms (8 oz.)
1/4 c. sliced green onion (~3 medium)
2 garlic cloves, crushed
2 T. flour
1/4 t. powdered thyme
1/8 t. pepper
1/2 c. milk
1/2 c. cream
1/2 c. parmesan
Cook pasta as directed on package (orzo takes a lot of water). Melt butter in a saucepan. Cook chicken, mushrooms, onions and garlic about 5 min. or until chicken is fully cooked. Add flour, thyme, and pepper and stir until mixture is smooth and bubbly. Gradually stir in milk and cream. Boil and stir 1 minute. Stir in parmesan. Serve with orzo.
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