Pea soup with coriander. Peas go with mint just about as well as chocolate goes with peanut butter. That's a fact.
Showing posts with label soups. Show all posts
Showing posts with label soups. Show all posts
March 14, 2018
pretty in pea
Yum
February 13, 2018
sorry, not sorry
YumButternut squash soup. Five years ago, I would've been very distraught about posting so many boring (but delicious!) soups.
February 6, 2018
luck be a legume
YumBlack-eyed pea and ham soup. Boy, am I on a slow cooker soup kick! There's just something so appealing about taking care of supper before everyone else gets up in the morning.
January 23, 2018
January 9, 2018
November 28, 2017
February 7, 2017
December 28, 2016
deconverted.
YumWhite and green chicken chili. I LOVED cilantro* for the longest time. Something changed.
*I just typed chilantro and thought about leaving it. :)
February 16, 2016
going rogue
YumYou know how some people like to add spicy components like, say, Sriracha to their chili? Or maybe you know other folks who believe that beer is an essential ingredient? Perhaps some people fall into both categories, and for these people, I have ALL the answers.
January 14, 2016
December 15, 2015
October 7, 2015
poultry panacea
YumHere's the scenario: You're lethargic and can feel yourself getting sick, AND the weather outside is frightful (officially scratching Joaquin off the list for potential dog and/or baby names). What's for dinner?
February 19, 2015
shiver me timbers
YumI know I have no right to gripe and complain about the cold since so many people have it so much worse than we do here in Charlotte. Multiple feet of snow? Negative double-digit temperatures? No thank you, and no thank you.
August 2, 2013
it's bean too long
YumI haven't posted a soup recipe since 2009. Dang. It's not because I'm not making and eating them, I think it's more to do with the fact that they're a)not extremely photogenic, and b)rarely the result of an actual recordable recipe.
March 11, 2009
the brilliance of black beans
YumI don't discriminate against beans--I sincerely love them all. But if you twisted my arm (or, say, threatened to make me beanless for life), I'd have to confess that the black bean is my favorite.
Black Beauty, if you will.
I can't explain why I feel that way, but I do. Perhaps it's their unbounded versatility, or perhaps it's their hearty texture. Perhaps it's the way they turn the water purple when they're rehydrated from a dried state. I just don't know.
Although they make a fine accompaniment to almost any type of cuisine, I've found that they're rarely in the spotlight. The black bean deserves a little more recognition, folks! So here's my version of black bean soup, full of those glorious beans, sauteed veggies, and spice. Lots of spice. I love the texture created by pureeing the soup with my immersion blender, but that's an optional step.
Make it your own, but by all means, make it!
Black Bean Lover's Black Bean Soup
2 to 3 Tablespoons olive oil
1 cup onions, chopped
1 cup serrano peppers, chopped
1/2 cup carrots, chopped
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon coriander
1 teaspoon celery salt
1 teaspoon fresh-cracked pepper
1 teaspoon salt
4 cups black beans, soaked, cooked, drained, rinsed, what-have-you
1 14.5-ounce can diced tomatoes with chiles, undrained
4 cups chicken stock or water
Heat oil in a large pot, add onions, peppers, and carrots, and cook on medium high, stirring often, until soft and starting to brown, about 10 to 12 minutes. Add the spices and cook, stirring, for 2 minutes.
Add the beans, tomatoes, and liquid. Cover and bring to a boil, then simmer with the lid barely cracked, stirring occasionally, for 30 to 60 minutes.
Purée with an immersion blender until the desired consistency is reached, or transfer about two-thirds of the soup in batches to a regular blender and purée, then return to the pot. Heat to desired temperature and devour.
read more words!
September 6, 2008
squashed squash
YumPeople must sense my need for homegrown produce because when I went back home to Virginia a couple of weeks ago, I returned with a box full of squash (and about 15 ears of corn and those stupendous Black Russians and some sensational Mammy-made dilly beans). So what did I do with my glut of summer squash?
Why, I squashed it up, of course.
Never having made squash soup before, I opted to do some preliminary research. I didn't find any recipes that tickled my fancy, so I decided to be bold and wing it. What I ended up doing resulted in a soup with magnificent texture and wonderful flavors. It was exactly what I wanted.
(eh, some greenery might've been nice, but presentation has never been my forte)
Frankly, I'm afraid to post a recipe since it was pretty much a no-measurements, add-a-little-bit-more-here-and-there type of process. I'll just describe what I did, in case you're curious:
Silky Summer Squash Soup
-I cut about four normal-sized yellow squashes and one behemoth into chunks and boiled them in some chicken broth until they got mushy.
-I seasoned them with salt, pepper, red pepper flakes, and rosemary.
-I broke out my immersion blender and pulverized the gloop until it was smooth but a bit of skin and seed still remained visible.
-I stirred in some milk, tasted, and reseasoned until it was perfect.
And perfect it was.
Note: Although wonderful chilled, this was particularly delicious heated and embellished with a heap of shredded pepper jack cheese. This may not suit everyone--I have a slight obsession with pepper jack.
(can you figure out what's in the reflection?
other than the camera, of course--that's too easy)
Final note: 'Twas it a good thing I liked my squashed squash because I ended up with about 12 cups of it.
December 16, 2007
fun with fiber and flatulence
Yum
As the locals say, there’s a nor’easter coming. In preparation for the snowstorm that will render me stranded in the apartment, I have decided to break in my kitchen and make and document my first dish. My options are a bit limited, as I have only two pots, a cutting board, and a cookie sheet with me. Given the lack of supplies, and the fact that it’s freakin’ cold, I decided to make chili.
First things first—protein. I have been EXTREMELY blessed in that I have never had to purchase beef at the grocery store. My grandparents have always provided us with all we need. I foolishly bought some once, was very disappointed in its quality, and have been hesitant to buy more. I’ve said all this to ease into the fact that I used fake meat in this recipe. That’s right, I used soy veggie burgers. Sorry to let you down, ardent meat-devouring friends and family.
For me, chili must contain beans. I happened to have black beans and kidney beans (of the white variety, which I had never seen before) in my oh-so-poorly stocked pantry. Tomatoes are also a necessity. One of my all-time favorite ingredients is diced tomatoes with green chiles, so I used those and a huge can of regular diced tomatoes in lieu of tomato sauce.
The spices. If you know me at all, you know that I love spiciness. I often make dishes that are too spicy for the average palate. But this dish is mine, all mine, so I can make it as fiery as I want. I used cumin (a must with anything containing black beans), chipotle chile pepper (an exciting and yet-to-be-tried recent purchase), red pepper flakes, salt, and freshly ground pepper. Yes sir, that’s a lot of fire power.
This happens to be an exceptionally complicated dump, stir, and cook recipe, so that’s what I did. First the beans and tomatoes went into the pot: 
Then the chopped burgers:
Then the spices:
Lovely, right?
Stir it up. 
Let it simmer over medium heat* until it reaches the consistency you desire. I like mine thick and hearty.
*I won’t lie. It took me about ten minutes to realize that I had no heat coming from the burner. It was another three minutes before I realized that I had to manually light it up. Leave me alone, I’ve never had a gas stove like this before.
Anyway, here’s my bowl of fiberful and flavorful chili. For best results, top with pepper jack cheese.
Disclaimer: Clearly, my photography skills have nowhere to go but up. Bear with me.
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