Wednesday, May 7, 2008
Black Bean Soup with Maple Bacon
Chop 3-4 slices of raw maple bacon (I like to do this with kitchen scissors), and one large onion. Cook bacon and onion in a medium saucepan over medium heat until bacon is cooked (but not too crispy) and onion is soft and translucent. Add 1 large can of black beans (with liquid), minced jalapeño to taste (I like to take canned jalapeño slices and put them in a garlic press), salt to taste, and about 1/2 cup of water or broth. Optionally you can add 1/4 cup of your favorite salsa or some chopped fresh tomatoes. Simmer over medium heat for 20-30 minutes. Served topped with sour cream and/or grated cheese.
Slow-Roasted Root Vegetables with Jalapeño-Raspberry Garlic Butter
Half a turnip, peeled and diced
One carrot, peeled or not and cut into 1/4-inch slices
Two parsnips, peeled and cut into 1/4-inch slices
Half a green cabbage, thinly chopped
One finely chopped onion
Two thinly sliced green onions
You can change the vegetables around if you want. Put the vegetables in a medium roasting pan. To make the sauce, melt the following over medium-low heat until well-blended: 1/2 cup of butter, about 1/4 cup of raspberry salad dressing, 2 tablespoons of worchestershire sauce, 2-3 pickled jalapeño slices or more if you like it spicy (mince them using a garlic press), 6-8 minced garlic cloves, and salt to taste. Pour over vegetables in roasting pan and mix well. Roast at 325 degrees until all vegetables are soft, about 90 minutes.
One carrot, peeled or not and cut into 1/4-inch slices
Two parsnips, peeled and cut into 1/4-inch slices
Half a green cabbage, thinly chopped
One finely chopped onion
Two thinly sliced green onions
You can change the vegetables around if you want. Put the vegetables in a medium roasting pan. To make the sauce, melt the following over medium-low heat until well-blended: 1/2 cup of butter, about 1/4 cup of raspberry salad dressing, 2 tablespoons of worchestershire sauce, 2-3 pickled jalapeño slices or more if you like it spicy (mince them using a garlic press), 6-8 minced garlic cloves, and salt to taste. Pour over vegetables in roasting pan and mix well. Roast at 325 degrees until all vegetables are soft, about 90 minutes.
Friday, January 25, 2008
Tuesday, January 15, 2008
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