Beans, Beans the Magical Fruit

It seems like every time I turn around recently someone is talking about black bean soup. But I have never tried it nor do I have any recipes for it. Kelly has come to the rescue with her tasty recipe.

Black Bean Soup
1/2 Onion, chopped
2 Stalks celery, chopped
1-2 Cloves garlic, minced
1 T. Chile powder
2 t. Cumin
Small bunch of cilantro, chopped
2 t. Smoked paprika (optional, but very tasty)
Salt and pepper to taste
2 cans Black beans with liquid
1 can Chicken or vegetable broth
1 can Diced green chiles (optional)

Saute 1/2 chopped onion & about 2 stalks of celery & garlic in some olive oil until soft.

Add 1 TBsp chile powder, 2 tsp. cumin & paprika, salt pepper, 2 cans black beans with liquid, 1 can diced green chile, 1 can chicken/vegetable broth & most of the cilantro, but save some for topping if you want.
Simmer covered for about 15 min. then uncovered for another 15min.

Use immersion blender to blend until desired consistency or if you have a food processor instead, take out ½ of the mixture, blend & return to pot & stir.

Suggested toppings are any or all of the following:

Onions

Cheese

Sour Cream

Cilantro

I can't wait to try this. Thanks Kelly!

Pasta Pascal...That's Amore!

A few weeks ago I had some friends coming over for dinner, one of whom has trouble with dairy so I was scrambling for something to make that didn't include cheese. I found this recipe for Pasta Pascal. It's super easy to make and tastes really good.

Pasta Pascal (Makes 4 servings)

5 T. Olive oil
4 Cloves of garlic, minced
1 Onion, chopped
4 Roma (plum) tomatoes, diced
1/2 t. Oregano
1/2 t. Basil
Salt and pepper to taste
1 lb. Angel hair pasta

In a medium skillet over medium-high heat, saute garlic in oil 1 to 2 minutes. Stir in onion and cook 2 minutes more. Stir in tomatoes, oregano, basil, salt and pepper. Reduce heat to medium-low and let simmer.

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 to 5 minutes or until al dente; drain.
2. Toss hot pasta with tomato mixture. Serve.

Want Some Seafood Mama

My Mom just sent me this shrimp stir-fry recipe that she tried out to great success on my Dad and brother. So, crank up some Andrews Sisters tunes (I recommend "Hold Tight") and get your stir-fry on!

Ramen Shrimp and Veggies (Makes 4 servings)

1 lb. Uncooked peeled de-veined medium shrimp (or you can use frozen)
2 c. Water
1 pkg. (3 oz) Oriental-flavor Ramen noodle soup mix
1 bag (lb) Fresh or frozen stir-fry veggies
1/4 c. Stir-fry sauce

Cook shrimp in nonstick skillet 2 to 4 minutes, stirring occasionally, until pink and firm. Remove from pan and keep warm.

Heat water to boiling in same skillet. Break up noodles from soup mix into water; stir until slightly softened. Stir in veggies.

Heat to boiling. Boil 4 to 6 minutes, stirring occasionally, until veggies are crisp-tender. Stir in seasoning packet from soup mix and stir-fry sauce. Cook 3 to 5 minutes longer, stirring frequently until hot. Then stir in shrimp.

So, in the words of the Andrews Sisters, "Hold tight, won't you hold tight. I want some seafood Mama! Shrimps and rice, they're very nice." Or in this case, shrimps and veggies are very nice. Thanks, Mom!

Oatmeal, it sticks to your ribs

I recently went to California to visit my baby brother and his family. While there, my sister-in-law shared this delicious oatmeal recipe with me.
Cinnamon Apple Oatmeal

1 c. Apple juice
1 c. Water
1 Medium apple, cored and chopped (I suggest a sweet variety like Red Delicious)
1 c. Old-fashioned oats, uncooked
1/4 C. Raisins
1/8 t. Cinnamon
1/8 t. Salt
Slivered almonds

In a medium saucepan, bring apple juice, water and chopped apple to boil.
Stir in oats, raisins, cinnamon and salt.
Cook uncovered over medium heat for 5-6 minutes or until thick, stirring occasionally.
Top with a few slivered almonds.

I didn't have any almonds so I used walnuts, which worked fine. I also tossed in some brown sugar.

This tasty breakfast is sure to keep you warm on those snowy winter days. Enjoy!

Fall is in the air...and the kitchen

I thought I'd start off with a Fall recipe that I love. When the leaves start to change and the weather cools down, I immediately start to crave soup. My favorite soup is my Mom's Cheesy Potato. Here is the recipe:

6 c. Chopped potatoes
1 c. Chopped celery
1 c. Chopped carrots
1/2 c. Chopped onion
2 c. Water
2 t. Parsley
Pepper to taste
2 Cubes or 2 t. chicken bullion
1 lb. Velveeta cheese, cubed

Boil vegetables in 2 c. water on medium heat until tender. Don't drain.
Mix 3 c. milk and 4 T. flour. Add to vegetables. Cook until soup thickens. Stirring often.
Stir in cheese. Stir often until cheese melts.

This recipe makes A LOT of soup. If you halve it, it makes about 5 servings.

Also, I've used vegetable bullion instead of chicken and that works just as well. I also used soy milk instead of regular milk.

Bon Apetit!

I'm hungry

I love food, but I can be a picky eater. So I thought this blog would be a great way to collect recipes from friends and family that I would actually want to try. Instead of my usual method of finding recipes, which is browsing Rachel Ray cookbooks at Barnes and Noble and having to call my mother to ask what half the ingredients are.

So, hopefully, you all are willing to take a few minutes to share some of your favorites with me and I'll do the same. Between all of us, I know we'll find some delicious new recipes and probably improve on some of the old favorites.