Kale and Cannelini Bean Soup with a Ham Hock

I got into making soup with ham hocks when I lived in AZ in the mid 90's.  It all started with a recipe for posole.  I couldn't find oxtails at the time so it could have been oxtails that I got into.  I did find ham hocks and it was a great discovery for me.  I have been using them ever since.  Recently, my friend Sandy (from Quilting For The Rest Of Us), turned me on to the ham hocks at an Amish (or should I say, Mennonite) store near where we live.  Great discovery!  Best ham hocks ever!

Soup Tip:  If you make soup a lot you probably already know this.  Most soups are way better the next day when the flavors have had a chance to marry. This comes in handy when you are having a large gathering.  Its something you can do ahead of time.

KALE, CANNELINI AND HAM HOCK SOUP

1 large ham hock
2 large bay leaves
1 large onion (about a cup and a half), chopped
4 carrots, peeled and chopped
2 large potatoes (about 2 cups), peeled and chopped
1/2 to 1 pound of kale, cleaned and chopped
2 cloves garlic, minced
1 pound cannelini beans
2-3 quarts chicken stock
1 1/2 teaspoons seasoned salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne (optional)

In a soup pot, soak beans overnight.  Drain in the morning and add a ham hock and chicken stock to the beans, cover and cook on low heat (just barely simmering) until beans are nearly tender.  Add in carrots, potatoes, garlic, kale, cayenne, salt and pepper. Cook until carrots and potatoes are tender.

Pressure Cooker Black Beans with Chorizo

True confession.  I may have already told you this.  I bought a pressure cooker like, over a year ago.  Its been sitting in the basement on my kitchen stuff shelf this whole time.  Lonely.  Why?  Beacuase I was afraid to use it.  Alas, I put my big girl panties on and jumped in.  Thanks to a some coaxing by my friend Sandy.  Thank you Sandy.

I love it now.  I keep using the pressure cooker.  Experimenting and trying new things.  Yeah!  Fun.  It is really handy.  SO much easier to use than the days of long ago.  WAY safer.  Jump in.  Put your big girl panties on!  You can do it.

You can take the Craftsy course about Pressure Cooking too if you want to know all about it and feel better.  I am not paid and reimbursed by Craftsy to say that, by the way.

These are VERY tasty beans!

Black Beans With Chorizo
I like Serious Eats.  I use a lot of their recipes.  Here is where I saw this one. I made a few changes.


1 tablespoon vegetable oil
6 ounces Spanish-style chorizo, split in half lengthwise and cut into 1/4-inch half moons
1 pound dried black beans
1 whole onion, chopped
6 garlic cloves, sliced
1 orange, split in half
2 bay leaves
2 quarts store-bought low-sodium chicken stock or homemade
2 teaspoons kosher salt, plus more for seasoning
Chopped fresh cilantro, for serving

Saute chorizo in oil in pressure cooker (there is a setting for browning) and cook, stirring, until it is crisp, about 2 minutes. 

Add beans, onion, garlic cloves, orange, bay leaves, chicken stock, and 2 teaspoons salt. Cover and cook at high pressure for 40 minutes.

For creamy beans let pressure release naturally.  Garnish with cilantro. Yum!

JAMBALAYA

We actually call this dish Garalaya.  Why?  Well, my brother made this for us when we were visiting him.  Its kind of like Jambalaya but tweaked a little. Since then I have made it several times and so has my Mother.  It's really nice as you can pretty much put anything you want in it. Add in some zucchini if you like. Its one of those "use things up" kind of things.

Garalaya

2 tablespoons oil
1 large onion, chopped
1 bell pepper (any color)
1 1/2 pounds Kielbasa or Andouille  (any kind of sausage works as long as it has some great flavor)
4 to 6 cups chopped fresh tomatoes
1 can beans with liquid
Creole Seasoning to taste (its salty and spicy- if you dont have it see below for an idea on how to make your own) I used Konriko here.
4 green onions, sliced thinly

Saute onions and pepper in oil, cooking until golden.  Add garlic, cook one minute more.  Add in fresh tomatoes. chopped kielbasa, beans and Creole seasoning. Cook until the tomatoes are just starting to fall apart.  Garnish with green onion sprinkled over top and the Creole seasoning or hot sauce in case someone wants a little more heat.  We like it with rice too.

Creole Seasoning Mix

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 teaspoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

Mix together thoroughly.

Riboletta

Riboletta is a soup that is made the day before it is to be served.  At least a day.  Riboletta means reboiled in Italian.  I have made this soup before but a different list of ingredients.  I did really enjoy the Savoy cabbage in it.  You can use regular cabbage so dont be put off by that.  You can put your bread in to soak over night with the soup or you can serve it on top, as I did.  I have made it both ways.

I spent the better part of this morning shopping at two local farm markets, wahoo.  So after I have my tea, finish this post, I am going to get up and can some plums as my supply was low... well, gone.

Riboletta

1 1/2 cups dried lima beans
2 medium yellow onions, diced
2 tablespoons olive oil
salt to taste

freshly ground pepper to taste
4 slices bacon

6 garlic cloves, sliced
2 stalks celery, diced
1/2 cup red wine
1 teaspoon dried basil

1 teaspoon oregano
2 bay leaves
1/2 head of Savoy cabbage, cut into 1-inch dice
6 cups cubed day-old Italian Bread, toasted
1 cup grated Asiago, shaved


Cook bacon in the soup pot.  After bacon is fried up to crispy, take it out and leave all but two tablespoons of fat in the pot.  If there is not enough grease add olive oil.  Saute the chopped onion and saute until translucent. Add the garlic, celery, and carrot and cook an additional 3 to 4 minutes.

Add the red wine and cook for 3 to 4 minutes. Break the bacon up into pieces and add that to the pot. Then add the bay leaves, basil, oregano and the beans, as well as their cooking liquid. Bring it up to a boil, cover, and cook for 15 minutes. Stir in the cabbage, cover again, and cook an additional 10 minutes.

Serve the next day in soup bowls warmed in the oven with the bread and cheese sprinkled over top or from the soup pot directly into the bowl with toppings.

PUERTO RICAN RICE AND BEANS

When the weather is cool, this is a great dish to have.  It's Puerto Rican comfort food. Many years ago a friend of mine prepared this for me. I will always remember her for this dish and something she said to me while I was pregnant with my first child.  There I was, about 8 months pregnant and she says, "I think you are going to have a girl."

I said, "Oh, yeah, why's that?"

She said, "Because your baby is stealing your mojo."

I said, "What?!"

She said, "Baby girls take away your beauty!"  Yes, she said that!  Yes, she said that when I was in the throws of emotions from pregnancy! Yes, she was a friend.  A friend with no filter that is!

Finally, yes, she was right about the baby girl.  As for the mojo...

Hello cilantro, sprinkled all over the top!

Look at all that rice, covered in deliciousness!

Go on now, make this for yourself, it is delicious.  Find pigeon peas in the Goya section here in the States.  You can find them canned or dried.  I found dried ones at out Public Market.

PUERTO RICAN RICE WITH PIGEON PEAS

1 medium chopped onion
1/2 cup sofrito*
1 cup tomato sauce or some fresh tomatoes
2 cups pigeon peas, cooked
1/4 cup  Manzanillo olives
1 tablespoon capers
1 teaspoon Adobo
1 -12 ounce can chicken broth
1 pound white rice, long grain
granulated garlic, to taste
salt and pepper to taste


In a Dutch oven or caldero cook the bacon until crispy. Remove and chop in small pieces.  Take out any excess bacon fat.  You want about a tablespoon or two to fry the onions.  Add them and cook until tender. Add sofrito for about 2 to 3 minutes. When you start to really smell it then add the bacon back, tomato sauce, drained beans, rice, Adobo and chicken broth.  Stir gently but thoroughly.  Add enough water to cover the rice, about 1 inch above rice line. (I find Daisy Martinez's tip of sticking your index finger into the mixture and touching the rice just at the top.  The water should be at the first knuckle joint in your finger.)

Bring to a boil and lower heat to a gentle simmer.  Cover and cook for about 35 to 45 minutes.  All the liquid should be absorbed. Serve with fresh cilantro as desired.

*Make your own sofrito:
You can freeze it in small portions and it is a great starter for so many soups. Recipe from Serious Eats

2 medium Spanish onions, cut into large chunks (about 2 cups)
4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)
18 medium cloves garlic, peeled
1 large bunch cilantro, washed and roughly chopped (about 1 1/2 cups)
8 ajices dulces (if you can find it)
4 leaves of culantro (if you can find it)
4 ripe plum tomatoes, cored and cut into chunks (about 1 1/2 cups)
1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)
Kosher salt

Grind garlic cloves first, then peppers and then onion. I find that when you add more liquid or more ingredients the garlic is hard to chop fine in the processor.  

While it is running drop in the rest of the ingredients.

Eggplant Chickpea Curry

School is winding down, soon the kids will be off and we will be running around.  I keep the kids as busy as possible.  It keeps them from fighting and it keeps their minds fresh and hopefully learning new things and experiencing new things.  We do save some days for the week for cleaning and other chores.  I do can and freeze with the various harvests and then of course the big one when they are back in school in the Fall.  Next one coming up is strawberries and that is when I do my strawberry freezer jam.  Everyone loves it.

Eggplant is one vegetable I like but am at a loss a lot of times on what to do with it.  Usually I just roast it and salt it and eat it.  Or I roast it and make baba ganoush.  Those are pretty much my go to dishes for eggplant.  In the summer when it is all over the market, I make this, my canned eggplant. An old Italian recipe, not for the faint of heart with canning because the Food and Drug Administration would probably say that the way I can it is unsafe...  Besides that I never know what to do with it so I started a list of recipes for eggplant.  This recipe here will be one of them.  It is so good.  With fresh eggplant it will be even better.

Eggplant Chickpea Curry
If cilantro isn't your thing add parsley but add it in the beginning with the tomatoes.

1 large eggplant, skinned and cubed
1 medium onion, chopped
1/2 red bell pepper seeded and diced
1 tablespoon butter

1 1/4 teaspoon cumin seeds
1 1/4 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon asafetida (or 1 clove garlic, pressed)
1 14-ounce can diced tomatoes (fire-roasted preferred)
2 teaspoons minced ginger root
1/4 teaspoon cayenne
1 15-ounce can (or 2 cups) cooked chickpeas, rinsed and drained
1/2 cup water
1/4 teaspoon garam masala
1/4 cup minced parsley or cilantro

Saute onion and pepper in butter, once translucent add in cumin seeds.  Cook one minute more.  Now add the remainder of ingredients except for the cilantro.   Cook for 20 minutes.   Add in cilantro after you remove the curry from the heat.

BBQ BAKED BEANS

Summers coming.  It has been so cold and not wanting to warm up here for Spring, like, at all.  This week 70's are in the forecast!  Yeah!  I will take it.

These beans can be easily translated to a crock pot too. Lay it all in there with the bacon on top and turn it on low and slow.  Come home to baked beans.  Don't think the slow cooker is just for the winter months.  The slow cooker is your ally in summer too.  Just set it outside.  If you have it in the sun it will really turn up the heat on whatever you are cooking so be mindful of that.

BBQ BAKED BEANS

1 cup chopped onion
2 tablespoons butter
3 cans of pinto bean, liquid dumped until it reaches the bean line
2 tablespoons brown mustard
2 teaspoons Creole Seasoning
1 tablespoon chili powder
1 cup Barbeque Sauce (recipe below)
6-8 slices of bacon


In a Dutch oven saute onions in butter until golden.  If you do not have a Dutch oven then do this in a soup pot.  Add in the remainder of the ingredients. Transfer over to a casserole pan when ready to put in the oven.   Lay bacon slices over top of beans.  Cook in a 350F oven, uncovered for 60 minutes.



Barbeque Sauce

2 tablespoons pork fat or bacon grease
1 cup brown sugar
3 medium onions (about 3 cups)
3 cups ketchup (I used 2 1/2 homemade Eureka ketchup and regular ketchup)
1/2 cup salsa
8 cloves garlic, minced (I used my canned pickled garlic)
2 tablespoons cider vinegar
1 tablespoon Worcestershire Sauce
2 teaspoons pepper
1 teaspoon liquid smoke (to taste)

Saute onions in fat until golden, deeply golden.  You want them caramelized.  Once they are caramelized add in ketchup, salsa and the remainder of the ingredients. and cook for 30 minutes at a simmer.  Remove from heat and cool a little.  Blend.  Set aside.

FAUX SAUSAGE AND SPLIT YELLOW PEA SOUP

I love going to Amish stores.  Some are more expensive than others but I like the deals, I like looking at the different things they have.  Recently I found this mix, it's  a spice mix for sweet sausage.  I bought because I want to make my own sausage.  I was making soup yesterday and decided to add it in.  Pow! Sausage flavor in the soup without the sausage.  Perfect for my vegetarian daughter.

I realize that you may or may not be able to find this mix so I listed out the ingredients for you to add to the soup., so there will be a similar effect.

As for me.  I will use it again.

Just a note, when cooking dry beans, don't be afraid to add in flavors while you are plumping them up.  I usually do the customary soak overnight.  I drain in the morning and add the seasoning and cook until plumped.  I often times put Montreal Seasoning in with mine.  The flavor goes into the bean and helps the over flavor of whatever you are using it for.

Faux Sausage and Split Yellow Pea Soup

2 tablespoons butter
1 onion, chopped
1 rib celery
2 whole carrots, chopped
2 cups fresh spinach
2 cups yellow split peas
3 quarts water
1 tablespoon sausage seasoning (see below if you dont have it)

Saute onion, celery and carrot in butter in a soup pot.  Cook until lightly golden.  Add in water, seasoning and yellow split peas.  At the end of the cooking time, about 50 minutes, add in spinach.  Cook until spinach has wilted and the yellow split peas are soft.

Sausage Seasoning Mix

1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons fennel, crushed
1 tablespoon cane sugar or brown sugar if you dont have it
1 1/2 teaspoons paprika
1/4 teaspoon anise seed, crushed
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried basil
1/4 teaspoon ascorbic acid or fresh lemon juice if you dont have it

Mix all ingredients together.  If you are using lemon juice instead of ascorbic acid.

Yellow Lentil Squash Soup

Have you ever heard of alternate day fasting?  Well, you know I was doing the 5:2 Program.  Which worked really well for me, I lost 24 pounds.  It was totally doable for me.  But then I hit a plateau.  A three month plateau.  Then the Holidays were here.  I had to cook meals for company, entertaining, stuff like that made the 5:2 very challenging for me.  I decided to give it up in December.  I gained 15 pounds back.  Ugh!  Not surprising.

Considering the oh, so many diets I have tried before, this si the thing that worked best for me so I am doing it again.  This time I am not doing the 5:2, I am doing Alternate Day Fasting.  If you know about the 5:2, Dr. Mosley did some research on the whole fasting thing.  Not real hard core research but rather asking around kind of research.  He came up with the idea of five days of eating and two days of fasting as a way that he could lose weight,.  Dr. Varady, who he interviewed, has been scientifically researching the Alternate Day Fasting idea.  You can read more about it in this interesting article by Healthista.

Dr. Varady has written a book about Alternate Day Fasting called The Every Other Day Diet.  She hosts a Facebook website as well.  Dr. Varady has been doing some serious research with alternate day fasting in Chicago.  She has studied many obese adults and followed the alternate day fasting routine.

Anyway, long story short I am switching to the Alternate Day Fasting routine.  My husband has been doing it since the summer.  He has lost about 35 pounds.  It works.  The nice thing about it is that you can pretty much east what you want to every other day.

On his fasting days my husband prefers to eat beans.  Which is great because I love beans.  Here is a fabulous lentil soup recipe.

Yellow Lentil Squash Soup

1 tablespoon oil or ghee (clarified butter)
2 cups yellow lentils or red lentils
1 teaspoon turmeric
1 tablespoon ginger
6 curry leaves
2 teaspoon mustard seeds
1 onion
1 can lite coconut milk
6 cups water
4 cups chopped squash, I used kabocha here but you could use butternut, acorn, etc
1/2 jalapeno chopped tiny, seeds and rib removed
1 tablespoon kosher salt
5 cloves garlic
1 red bell pepper, chopped

Saute onions and bell pepper in oil. Add ginger, turmeric, mustard seeds and curry leaves.  Cook one minute.  Add in the remainder of ingredients.  Cook with gentle simmer until lentils are tender and falling apart. With the back of my wooden smooth I smashed most of the pieces of squash.  I like it because the squash melting into the soup gives it a more creamier texture.

Speaking of creamier texture.  A dollop of yogurt would be great in this soup.

Savory Red Lentil and Rhubarb Soup

I know it does not look like much.  It really is good.  If you are a lover of beans then this is your dish.  The rhubarb really picks things up with its tartness.  It makes the beans come alive.

I know mine doesn't look like soup.  I decided on leaving out the broth because I had none.  My daughter is vegetarian so throwing in some chicken broth was not an option.  I like to make my own vegetable broth- it has lots of flavor.

Besides, the kids used it like taco meat and put on some sour cream and cheese. 

Savory Red Lentil and Rhubarb Soup

1 cup red lentils
1 cup water
1 teaspoon garlic powder
1 bay leaf

2 tablespoons olive oil
2 medium carrots, diced
2 stalks celery, diced
1 medium yellow onion, diced
2 cloves garlic
1 cup chopped rhubarb
1 tablespoon tomato paste
1 tablespoon honey
Kosher salt, to taste
1/2 tsp fresh black pepper
1/4 cup chopped parsley
4 cups low-sodium vegetable or chicken broth, or water

Cook lentils in water with garlic powder and bay leaf until just tender.

In a larger pot sauté onion, celery and carrots until tender.  Add in rhubarb, broth, honey, garlic, salt and pepper and parsley.  (If you don't want soup then skip the broth and just add your lentils to the mix).    Let cook until rhubarb is tender.  Add in tomato paste.  Heat  one minute more.  Serve.

Texas Caviar

I could have sworn I posted this last year!  I can not find it anywhere on my blog.  Which means either cyberspace has eaten my post or I never posted it.  No fear, I made it again.  It really is something you will make over and over again. It is just that good.  It travels well, so it is great for a potluck! Or Memorial Day picnics.

Beans are a really great addition to your diet. " Eating the right foods can help you lower body fat and cholesterol. Beans such as kidney beans and black beans are high in essential dietary fiber important for healthy digestion. Adding beans to your daily diet is good for lowering body fat and controlling weight. This helps to prevent chronic diseases such as type 2 diabetes, high blood pressure and heart disease."(SF Gate News). Thats pretty exciting!

Beans offer a few other benefits.  They have a lot of fiber so they will help keep you feeling fuller longer.  They also help your body with insulin spikes. "Soluble fiber in beans slows the passage of glucose from food into your bloodstream. Because of this, your body has to produce less insulin; high levels of insulin are a precursor to diabetes." (Johns Hopkins)

Beans are an undiscovered super food!  Lets keep it our secret though because you know the price is going to go up as soon as beans are discovered to be great! Will let people go on thinking that kale is the star.  We will know that there are some major stars waiting in the wing.

If you want some bean recipes, I have some here such as,  Frijoles- 3 Days, 3 Ways,  Borracho Beans, Party Beans, Negro Frijoles, Moroccan Fave Bean Soup,  Lucknow Red Bean Chili, Black Soy Beans, Hoppin' John, Pasta e Fagioli, Jamaican Coat of Arms... Many other recipes can be had because the bean is like a blank canvas (sweet or savory). 
 

TEXAS CAVIAR

4 cups black eyed peas*
1 (11 ounce) cans white shoepeg corn
1 cup red onion, finely chopped
1 cup celery, finely chopped
1 cup red pepper, finely chopped
6 -10 jalapeno peppers, minced (if you don't like the heat, leave it out)

Marinade
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup apple cider vinegar
1/2 cup olive oil
1 cup sugar

Mix all marinade ingredients together in a sauce pan and bring to a boil. Boil for 5 minutes, pour over chopped onion and cool.

Drain beans if using canned and shoepeg corn. Combine all ingredients and marinade the bean and vegetable mixture for 24 hours.


*You can use any type of beans, it doesn't have to be black eyed peas.  You can use a mixture of beans for a very colorful mix.

Vegetarian Baked Beans

Holy Crow!  Has it been that long since I last posted.  Well, in between getting my yard ready for summer, planting and sewing, I thought I would try to get a post in.  Since my daughter is vegetarian and baked beans for picnics and such is upon us, I thought I would share this amazing recipe with you.  If you want it meaty add in bacon.  That of course will kick it up a notch.  Without it, though, its pretty flavorful.  We all really enjoyed it! Hope you do too!

Vegetarian Baked Beans

Water
2 tablespoons kosher salt
1 pound small dried beans, such as great northern or pinto beans, rinsed
1 1/2 cups finely minced yellow onion (about 1 large onion)
2 tablespoons finely diced seeded jalapeño (about 1 medium pepper)
1 1/2 cups finely diced green bell pepper
1 tablespoon minced garlic (about 3 medium cloves)
2 cups reserved bean broth
1 1/2 cups (homemade) ketchup
2/3 cup dark brown sugar
1/3 cup honey
1/4 cup molasses
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 tablespoon BBQ 3001 (Penzey's Spice) or BBQ spices of your preference*
1 tablespoon hot sauce ( as many squirts as you need/want)

In a large container, whisk together 2 quarts water and salt until salt has dissolved. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.

Add onion to dutch oven and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups of water, chicken stock, reserved bacon, and beans. Bring to a boil, then reduce heat to low and simmer for 1 hour. Preheat oven to 300°F while beans are simmering.

Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.

Full Disclosure:  Nope.  I was not told to say or asked to say anything about how wonderful Penzey's 3001 BBQ spice is.  I just like it.  That's all.  You can use what you want.

*BBQ SPICE CAST of CHARACTERS include:
cumin, paprika, chili powder, cayenne, celery salt, garlic, ... (what am I forgetting?)

Jamaican Coat of Arms

These flavors dance together so nicely. Jamaican Coat of Arms is super quick, delicious and nutritious. Yes, I know you see chick peas in mine.  I had some frozen beans, a mix of kidney beans and chick peas so that is what I used this time.  I have made this before without the chick peas as well.

Last time I made it I used some hot peppers.  The dish is on the sweet side because of the coconut milk. I like hot- sweet- salty.

Jamaican Coat of Arms

a can of kidney beans
a can of coconut milk
4 green onions, sliced
1/2 teaspoon thyme
2 garlic cloves, minced
1/2 teaspoon pepper
some add allspice- totally up to you 1/4 teaspoon would do yah

In a sauce pan combine all the ingredients except green onion and heat over a medium high flame.  Torn down so that it simmers for about 20 minutes..  Serve over rice.  Garnish with green onion.

Sweet Potato and Garbanzo Bean Salad

This is one of those times when something doesn't stay long enough to set up a good shot to show you how freaking amazing something was.  It is at these times you should say to yourself- it must have been real good.  Oh yes, it was real good.  This is one of those salads, that like my rocket and asparagus salad will be showing up on our table over and over again.  Its just that good.

Lets talk about allspice.  Allspice may be that longer forgotten friend in your spice cabinet.  Don't sell it short if it is.  When used in small quantities, like in this dish or tomato anything (salad, sauce...) it adds something.  Something you cant quite get your finger on but its good- real good.  I add it to tomato salad all the time.  It was during a Daring Cooks Challenge when I led it for stuffed grape leaves.  See the post here.  I thought, allspice, in tomato salad?  Seriously, this is going to ruin my wonderful tomatoes.  Ah, wrong.  Sooo good.

Sweet Potato and Garbanzo Bean Salad
Printable here.

2 sweet potatoes, butternut squash, or pumpkin, diced
1 small purple onion, sweet onion, or shallot
1 can chick peas or 2 cups if you soak and boil your own
3 tablespoons tahini (sesame seed paste)
2 tablespoons water
3 ½ tablespoons lemon juice
2 tablespoons olive oil
pinch of sea salt
crushed black pepper
1 garlic clove minced
1/2 teaspoon allspice

If you have time roast your sweet potato, if not a quick boil is fine.  Heat until tender.

Meanwhile, chop onion.  If you are using a purple onion you can tone down its bite by placing in a small bowl and pouring some hot water over it.  Leave it in the hot water while you prepare everything else and you will find it is quite mellow when done.

In your serving bowl, whisk together olive oil, lemon juice, water, tahini, garlic, salt and pepper and allspince.  Add to it the garbanzo beans, onion, sweet potato and cilantro.

Black Bean Soup: Southwestern Style

I like to give new recipes a try even though I already have favorites.  I love my black bean soup.  I have been making it for years.  But I wanted to try one with a Southwestern flare.

I use to love to watch Daisy Martinez on PBS.  I love the Puerto Rican dishes she made but I also loved the great tips she gave as she worked on the meals.  One in particular I use all the time when making beans.  To gauge the liquid for the beans (after soaking), place broth or water in with the beans and then either stick your finger in or put in a wooden spoon.  Just touch the surface of the beans.  The liquid should come up to your first knuckle or about an inch on the wooden spoon.  This will give you the right amount of liquid.  Works every time. Thanks Daisy!

I liked the recipe but found it needed some acid to brighten things up a bit.  I added cider vinegar towards the end.  In hindsight, I think lime juice would have been better.  You could even add a little tomato paste or even salsa for a little flare.  I liked the soup, it was a nice change but honestly I like mine just a tad more.But for a South Western flare- this is the ticket.

Black Bean Soup
Printable here.

1 tablespoon sunflower oil
1 cup celery, chopped
1 cup onion, chopped
1 cup carrot chopped
1 cup green pepper, chopped
1 bag black beans, soaked overnight
2 quarts + broth* (enough to cover the beans by one inch)
2 tablespoons cider vinegar
1 teaspoon liquid smoke or more if you like
2 cloves garlic
1 tablespoon cumin ( happen to love cumin)
1 tablespoon chili powder
pinch cayenne pepper
salt and pepper

Sauté onion, carrot and celery in oil until onion is translucent.  Add green peppers and sauté until everything is a bit golden.  Add in broth, soaked beans, spices, and liquid smoke.  Bring to a boil, reduce heat so that the soup is at a gentle simmer.  Let simmer for about an hour- beans should be very tender.  Puree. Serve with accoutriments such as cilantro, avocado, lime juice, salsa.

Moroccan Fava Bean Soup

 
I bought some dried, shelled fava beans and there they sat in my pantry for , oh, I don't know, nine months.  I bought more, not thinking I already had some.  Feeling guilty and wondering why I can not remember what is my pantry... Could it be that I have many dried beans... too many dried beans.  Anyway- time to use them.

This recipe really sounded good and am happy to report it really was good.  I had a cup of it for lunch the other day with a teaspoon of olive oil drizzled into it- delicious. 200 calories.  I ate banana yogurt mixed with applesauce after I ate the soup.  Boy did I feel so proud of myself for having sucha wholesome meal.  The whole meal 350 calories and it was so good.

I did skip the sautéing part of the recipe since I had to cook the dried beans anyhow- I just started adding things to the pot. I would love to try this recipe again with fresh fava's I am sure it would be even more stellar.

Moroccan Fava Bean Soup
You can find the original recipe here at the NYTimes.The recipe is from
Martha Rose Shulman who is the author of “The Very Best of Recipes for Health.”  It was my starting point.
Printable recipe here.

1 pound dried fava beans or 1/2 pound frozen double-peeled (2 cups)
1 large onion, chopped
2 medium or large carrots, peeled and diced
2 celery ribs, diced
4 cloves garlic
1 small potato (about 4 ounces), peeled and diced
2 quarts water, vegetable stock or chicken stock
2 teaspoons Lawry's salt
2 teaspoons sumac
A bouquet garni made with a couple of sprigs of parsley, a bay leaf and several sprigs of cilantro
freshly ground pepper
1/2 teaspoon turmeric
1/3 cup chopped cilantro plus additional leaves for garnish


Soak beans overnight.  Drain and place the beans in a soup pot.  Add enough water to cover the beans by about four inches.  Add in salt, garlic, pepper and onion.  Cook covered on low simmer for about 40 minutes until beans are tender.  Add in the carrots, celery, potato, salt, sumac, bouquet garni, pepper and turmeric. Cook for about 30 minutes.  Remove bouquet garni and puree the soup in a blender.  Spoon into serving bowls.  Sprinkle with cilantro and drizzle with olive oil.



If you want to make your own seasoned salt- which I will when I finish the bottle of Lawry's, combine the following:

2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch

Hoppin John Soup

It kind of looks ugly but don't be fooled by its appearance- it's delicious.  Loaded with some really good things- it makes for an easy and nutritious meal. I make a lot of soups a day ahead of time. It gives it time to marry. 

So great to have soup after you spend any time out in the cold. Serve some cornbread with it for a complete meal.

Hoppin' John Soup
Printer friendly recipe found here.

1 pound dried black-eyed peas
2 small smoked ham hocks or meaty ham bone
2 medium onions, chopped
3 large cloves garlic, minced
4 cups kale*
1 bay leaf
1 cup long-grain white rice
1 quart diced tomatoes
1 medium red bell pepper, chopped
3 ribs celery, chopped
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
4 green onions, sliced

In a large Dutch oven or soup pot, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside.

In a frying pan sauté onions, celery and peppers in oil. until lightly golden and add to the pot of soup. Also add in the rice, 2 cups water, kale, seasonings, tomatoes and salt. Cook for about 20 minutes.  Add green onions to the serving bowls.

*I used my kale that I had froze in the summer.  All cooked, I added about 2 cups.  If you buy it at the store- you may want to par boil in another pot because it sometimes can leave behind a bitter taste.  I have not found this with bagged baby kale though.

Green Hummus

This was one of those, now you see it, now you don't type dishes.  My daughters don't necessarily like hummus.  My one daughter only likes Sabra.  I'd rather make it home made but she doesn't eat it when I do.  The other daughter doesn't even like hummus.  They both loved this.  Loved it.  And my husband who just adores hummus, of course, loved this.  I think this will be made a lot around here for school lunches.  So glad to find something other than the usual...

Green Hummus

Adapted from this recipe at the LA Times
Printer friendly version found here.

2 cups arugula (also known as rocket)
1/2 cup cilantro
3 green onions, diced
2 garlic cloves
1/4 cup lemon juice
1/4 cup olive oil
Salt and pepper
4 cups garbanzo beans
s and p to taste

In a processor combine arugula, cilantro, green onions, garlic, lemon juice and olive oil to the mixture. Once you get it mixed and it starts looking creamy, add in garbanzos. Blend until pureed.

South Western Salad with Pineapple Dressing

Most of the time when I want some recipe or have ingredients to use I do a search.  I either find what I am looking for or I end up combining a bunch of ideas.  This time I could not find anything for the ingredients that I wanted to use.  So, I created my own.  Again, salad dressing is not difficult.  And with a little bit of effort you get a big return.  You could do what I did here with other jams as well- say apricot for instance.  

Southwestern Chop Chop Salad

dressing:
1 half pint pineapple jam, could substitute apricot jam
1 tablespoon white wine vinegar
2 tablespoons lemon juice
1 teaspoon cumin
1/2 teaspoon salt
2 cloves garlic
1/2 cup oil

salad:
1 can corn or 2 cups frozen corn
1 tomato chopped
4 scallions, sliced
1 can or 2 cups black beans
5 radishes sliced small
4 cups mesculin mix or romaine

Combine all the salad ingredients in a large salad bowl.

In a blender or a processor add garlic and chop fine before adding other ingredients.  Add jam and blend until it is smooth.  Add white wine vinegar, lemon juice, cumin, and salt. Then while the blender/processor is running add oil and let it whip until it looks totally blended and creamy.

Toss salad with dressing.

Black Bean Salad and Cardboard Bikes

It's bittersweet time of the year for me when tomatoes come to an end.  Tomatoes are one of the stars of summer - are they not.  You just can't find a good tomato in the winter.  But at the same time I love Fall and I love the cooler weather.  I know- no one around here is in love with winter.  They all swoon in the summer.  Save for a few people, I think I am the only one.

With some of the last tomatoes, I made this salad.


Black Bean Salad
I could rename this, the disappearing salad.  It was gone in a flash.  With a nice piece of grilled chicken and some corn bread, this makes a nice side!

1 can black beans
1 avocado, cubed small
1 cup corn
1/3 cup scallions, sliced thin
6 roma tomatoes
1/4 cup minced cilantro
1/4  cup red onion
1 teaspoon cumin
1 teaspoon sugar
2 tablespoons lemon juice
1 tablespoon oil
1/2 jalapeno, minced
1 garlic clove, minced

Mix all together and let stand at room teperature to let the flavors marry.

Check out this bike- its cardboard.  Read about it here on Yahoo.