Basic Black Bean Soup

One of my resolutions for 2010 was to master the art of cooking with dried beans. After much experimentation, I'm not sure if I've mastered it, but I'm definitely more comfortable with the process. Granted, I still keep many a can of prepared beans in my pantry for emergencies, but I think the dried bean and I are now friends, too.

Here's my favorite way to prepare dry beans. Put them in a pot covered with water. Bring them to a boil. Turn off the heat and leave them tightly covered to sit for one hour. This is the quick method and I've found it very useful for slow cooker recipes.

This Black Bean Soup is one of my favorites. It's healthy (until you add cheese, sour cream, and tortilla strips), full of wonderful flavor, and cooks up in a jiffy!

I'd post a photo for it, but it isn't the prettiest dish and I can't seem to do it justice with my camera. JUST TRUST ME!

Black Bean Soup

1 medium onion, chopped

4 cloves garlic, minced

1 T ground cumin

¼-1 tsp crushed red pepper

2 T vegetable oil

3-16 oz cans black beans, undrained

½ cup chicken broth

3 cups salsa

2 T lime juice

Cook onion, garlic, cumin, and red pepper in olive oil. Blend to puree 2 cans of beans with liquid and broth. Add to pot. Stir in last can of beans, salsa, and lime juice. Serve over rice with sour cream and cheese.

Tami's Southwest Rice and Bean Salad

I found this recipe at From My Kitchen Cafe. These days make one or two dishes a week and eat them for multiple meals. I have changed the recipe to suit what was in my pantry. Here's my version of Tami's Southwest Rice and Bean Salad.

5 cups cooked rice, warm or at room temperature
2 teaspoons salt
I added some chopped Roma tomatoes for color and sweetness. LOVELY.
1 (16-oz.) can black beans, drained and rinsed
1 (16-oz.) can pinto beans, drained and rinsed (I only had black beans, but I'm sure pinto would be great)
2 cups cooked, cubed chicken (rotisserie or I also like to put a couple chicken breasts in my crockpot before I leave for work and then just cut them up for this salad when I get home).
1 (12-oz.) can corn, drained (frozen corn would work great, too)
4 green onions, chopped

Dressing:
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons packed brown sugar
2/3 cup canola oil
4 pickled jalepeno pepper rounds (found in the glass jars next to the olives, usually)
2 teaspoons chili powder
1 teaspoon cumin

Combine all of the salad ingredients together in a large bowl. Combine dressing ingredients in blender until peppers are finely minced. Toss with salad. Serve warm or at room temperature. The second day my salad had dried out a bit. It was perfect to wrap up in a fresh tortilla.

Hearty roasted southwest chicken soup

I have long sought a recipe for chicken tortilla soup that's hearty rather than brothy, packs a robust flavor into the bowl, and doesn't call for "cream of fill-in-the-blank" soup (banned from my kitchen, I'm afraid). The frost propelled us to clear out the last of the peppers and tomatoes from the garden, yielding bags full of each. We froze a bunch of the peppers until we got tired of chopping, and stashed the remaining couple dozen jalapenos in the fridge. I mulled over what to do with them all day and around 3 in the afternoon, started experimenting. This soup requires some advance planning, but it is not difficult. It is very nutritious and a great way to get some veggies into your kids. And it is delicious! Give it a try and let me know what you think.

Chicken Soup for the Soul

15 roma tomatoes, sliced in half vertically and seeds removed
1 large purple onion, peeled and cut into 1/2 inch wedges
8 cloves of garlic, peeled
olive oil
kosher salt
freshly ground pepper

Prepare the veggies as above, then spread out on a jelly roll pan, drizzle with olive oil, toss lightly to coat, and face all of the tomatoes cut side up. Tuck the garlic into some of the tomatoes, sprinkle everything with salt and pepper, then roast in the oven at 300 degrees for 2 hours. No stirring required - just walk away.

When it's done, it should look like this. Meanwhile, prepare the chicken and jalapenos on the grill:

2 boneless skinless chicken breasts, thawed
cumin, coriander, chipotle chili powder, garlic powder
1 lime
8-10 jalapeno peppers

Sprinkle each chicken breast with the seasonings. Place the jalapenos and the chicken breasts on a preheated grill and cook for 8 minutes over medium heat. Rotate the jalapenos to get even browning of the skins, and remove them once they begin to split. Before turning the chicken breasts over, squeeze half a lime over them to moisten the spices. Cook for an additional 8 minutes, or until the juices run clear. Remove to a plate to allow the juices to settle before cutting each breast into thin strips across the grain, then chop the strips into 4ths. Slice the stem end off each jalapeno, cut lengthwise, and remove the seeds.

Do not fear the jalapeno. This may seem like an outrageous number of the feisty little buggers, but the grilling and subsequent simmering mellows the heat to almost zero. If my 2 year old can eat the soup without complaining, so can you.

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Next, pull out an 8 quart soup pot. Scrape all of the tomatoes, onions and garlic in, and toss in the jalapenos. You will now need:

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2 cans chicken stock

1 cup corn, frozen or canned (drain first)

1 can black beans (rinsed and drained)

1/2 t. each oregano, cumin, coriander and if you're feeling spicy, chipotle chili powder

1/4 t. smoked salt (you can substitute liquid smoke, but add it cautiously and taste after every few drops - we're just trying to round out the flavor, not overwhelm it!)

1/4 cup chopped fresh cilantro

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Pour the chicken stock into the pot with the veggies and use an immersion blender to puree it all until smooth. If you'd like your soup runnier, add another can of stock. Stir in the corn, black beans, diced chicken, seasonings, and adjust to taste. Simmer on medium low for 5-10 minutes to allow the flavors to meld, then stir in the fresh cilantro and squeeze the other half the lime in just before serving.

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Serve with avocado wedges, lime wedges (this one is really important - the kick of fresh lime squeezed into your bowl is just awesome), grated jack or chedder cheese, sour cream, and tortilla chips. This quantity will serve 4- 6, depending on how hearty the servings are.

Mango Salsa, Heidi style

I've made this and fed it to other people a few times recently, and had requests for the recipe each time. This is something that I've tweaked quite a bit over the last few years, and am pleased with my current version. It is absolutely heavenly when the produce is ripe and perfect - fresh tomatoes and peppers out of the garden pack such a flavor punch. If you can manage to pick a mango that is sweet and ripe, but not yet mushy, then you've really scored. This is the sort of recipe that you can alter the quantities of each ingredient to suit your tastes. Just use my recipe as a loose guideline. My own batches never come out the same either.

1 large mango, peeled and diced**
1 red, orange or yellow bell pepper, diced
1-2 large annaheim peppers, diced
3-4 roma tomatoes, seeds and core removed
1 shallot, minced
2-3 T. minced fresh cilantro
2 juicy limes
1-2 t. sugar (depending on how sweet your mango is)
1/2-1 t. salt, to taste
dash garlic powder and coriander
1/4 t. chipotle chili powder

Mix everything up in a medium bowl, and squeeze the lime juice over it. Let it sit for 30-60 minutes before serving to allow the flavors to mix. Easy peasy, and delicious. If I can find an amazing avocado, I'll dice it and throw it in too. I've also added fresh pineapple with good results. We particularly like this in shredded pork tacos, and on top of quesadillas made with chunks of chicken, barbeque sauce and chedder cheese inside.

I used to make this with scallions (green onions). I've found that they can tend to overpower the salsa with onion flavor, and also get wilty very quickly. This salsa is obviously best served fresh, but if you happen to have some leftovers, shallots will hold up better. I love shallots because we're not huge onion eaters. They're the perfect size for me to use one or two at a time, rather than cutting off a hunk of onion and then having the rest of it go bad. Most shallots are more mildly flavored than regular onions as well.

You really, really can't skip the chipotle chili powder. That's the secret ingredient. A little goes a long way, and you can adjust the heat accordingly. It gives such a nice, full bodied, smoky heat. I use it all the time in Mexican cooking. Friends that have made my salsa and skipped the chipotle have come back asking me why theirs wasn't as good - trust me, it's worth the investment.

**A note about slicing mangos: mangos are oblong and flatter on two sides. With a sharp knife, cut as close to the center as you can without chopping into the pit and cut a wide flat slab off of each side. If you are so inclined, you can go back and trim the remaining two skinny sections off the pit. Then, score the mango flesh in cubes down to the peel but not through it. Pop the peel inside out, and voila, you now have perfectly portioned cubes of mango poking up and ready to be sliced off the peel. Very easy.

Sorry for the lack of picture with this post. Next time I make it, I'll snap one and add it. Tonight it all got scarfed up too fast.

Quick Grilled Fajitas

Ever get that hankering for fajitas at 5:30? A little late to start marinating meat. I used to always fry my fajitas up in a skillet with everything pre-cut. I've lately found that I definitely prefer grilled anything, and that grilling fajitas in whole chunks then slicing them after yields tasty results. Of course, the meat is better marinated. But if you're a slacker like me, you can still pull off a really good meal in 30 minutes flat that will fool your hubby into thinking you slaved all day in the kitchen.

Oooooh, grill mark perfection! After being the head griller at our house for the last 4 years or so since we got the gas BBQ, I'd say that I've finally hit my stride. Lately I've had to clear bird nest beginnings out every time I fire it up, even though it gets used at least 2-3 times per week. The birds haven't gotten the hint yet.

I'm not a fan of raw onions, but grilled, and especially a bit on the charred side, I can't get enough of them! I have been known to snitch chunks right off the grill.

Peppers too. The more colors the better. Red and green are usually always available. Sometimes the orange and yellow ones are reasonably priced enough for me to buy them too. Really, I just can't wait for my garden. The flavor of a garden grown pepper is about 10x as intense.

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On with the recipe:

3 boneless skinless chicken breasts (thawed if you're using frozen)

3-4 limes

1/2 t. each cumin, coriander, garlic powder, salt, chili powder and ground pepper

1/4 t. chipotle chili powder (this is a conservative amount, and can be increased if you like heat)

3 T. honey

3 bell peppers, seeds removed and quartered

1 large purple onion, peeled and cut into 1/4" thick slices

olive oil

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"Fixin's" - warm tortillas, black beans (seasoned with a splash of lemon juice and cumin if desired), diced avocados and tomatoes, minced cilantro, sour cream, salsa and cheese

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Prep the grill by spraying the rack with PAM, then fire it up to medium heat. Squeeze a lime over the chicken breasts. Mix together the seasonings in a small bowl, then sprinkle evenly over the tops of the chicken breasts. Toss them onto the grill and then prep the veggies by drizzling them with olive oil until evenly coated. Squeeze the remaining limes into a small bowl and mix the honey into it. After the chicken has been cooking about ten minutes and is opaque throughout, brush the honey/lime mixture over the spices carefully, then flip over and baste on the back side as well. Put the veggies on the grill at this point and brush them all with the honey/lime mixture. I generally put the peppers on the top rack so that they won't overcook as easily, but the onions do fine on the bottom.

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Once the chicken breasts have reduced in size by about 25% and are nicely bronzed (about another 7-8 minutes of grill time), flip them over one more time and baste them with the honey/lime mixture, then use up whatever is left on the veggies when you flip them as well. Close the lid for another couple of minutes, then remove all of the meat and veggies to a plate. Cover with foil or another plate and let it rest for 3-5 minutes, then slice the meat and veggies into strips.

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Serve immediately with your favorite goodies. I really love the grilled flavor, and the ease of not having to plan ahead.

Slow Simmered Green Chili and Pork Stew

This was entirely experimental, but turned out pretty darn good. I was in the mood for something chili verde-esque, but with a bit more substance to it. I simmered it all afternoon, but really it would have been fine at the 3 hour point.

1 pound pork - I used two boneless chops, but any cut is fine

1 vidalia onion, chopped

6 cloves garlic, minced

1 T. cumin

1 t. chili powder

1/2 t. chipotle chili powder

2 t. coriander

1 t. salt

2-3 T. olive oil

3 cans green chilis

3 cans chicken broth

5-6 medium red skin potatoes, peeled and cut into 1 inch chunks

1 can great northern beans

1/2 cup flour

sour cream, shredded cheese, lime wedges, diced tomatoes, chips

Heat up the olive oil in a stock pot and toss in the pork (I stuck mine in whole and cut them up later after they'd been cooking for a copule hours). Sprinkle the top with the mixture of spices. Sear the bottom for 3 or 4 minutes, then flip them over and sear the other side the same way. Add the onions and garlic, and put the lid on for a few minutes and let them sweat. Give it a good stir so that the onions and garlic get coated with the spices, then stir in the green chilis and chicken broth. Turn to low and let it simmer for a couple of hours, stirring occasionally.

Add in the potatoes and let it simmer for another hour. Add in the great northern beans. If you haven't already, pull the pork out and cut into 1 inch chunks and replace in the pot. Then mix the flour with enough water to form a smooth, pourable paste, and gradually stir it into the soup until it's the desired consistency. The soup is ready to eat when the potatoes are soft and rounded around the edges, and the pork is tender and falls apart easily.

Serve with quesadillas or chips as well as the listed toppings above.

Perfect Pork Taco Meat

No picture on this post. Simply didn't think of it. This was a hit - I took it in to a family in the ward, and fed my own family plus a few extras and still had leftovers. The way I'll post it is for the amount I'd normally make, rather than the 3x batch I made yesterday. This is very flavorful, tender and not spicy. If you'd like to crank up the heat, add more chipotle chili powder to taste once it's done cooking. I find that with slow cooker recipes, all the flavors mellow substantially and often need to be revived just before serving.

2 1/2 - 3 pound boneless pork loin roast
1/4 cup apple cider vinegar
3 T. brown sugar
1 t. each cumin, coriander, chili powder
1/2 t. each salt, chipotle chili powder, garlic powder

Lightly mist your crock pot with cooking spray, then lay the pork roast in the bottom. Pour the vinegar over it, then sprinkle the sugar and seasonings evenly over the top. Set it to low and walk away for 8 hours. It's ready when you stick a fork in it and it just falls apart. Shred it and let it soak up the juices for 20 minutes or so before serving, and adjust the spiciness according to your taste.

Serve on warm tortillas with:
Lime cilantro rice (rice cooked with a pat of butter and a dash of salt, then minced cilantro and lime juice stirred in at the end)
Black beans (seasoned with a dash of cumin and a splash of lemon juice if desired)
Cheese (of course!)
Tomatoes
Avocados
Sour cream
Salsa

So delicious, and a wonderful meal to take in to other people since they can assemble it the way the want. And it beats the pants off another pan o' casserole.

Stacky Enchiladas

The recipe and picture are from Taste of Home. We follow their recipe until it says put it in the crockpot. At that point, we just dish it up and eat it. It's real name is Slow Cooker Enchiladas. By either name, it's tasty!

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
6 flour tortillas (6 inches)

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Cheesy Spinach & Bacon Dip

Tonight was our Valentine's Day Staff meeting where we discuss everything that is going to go on for Cupid's holiday. I made some salsa & Tasha made this Cheesy Spinach & Bacon Dip. It was stinkin' amazing. OH, I'm in love. Too bad I'm not on a Velveeta Diet right now. . .I'd be so skinny.

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut up

1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled

COMBINE ingredients in microwaveable bowl.

MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.