Monday, January 31, 2011
Monday, January 24, 2011
1 Tbsp cooking oil
1 large (sweet) onion, diced
1 orange sweet bell pepper, diced
4 celery stalks, sliced and diced
2 tsp garlic, minced
1 tsp dried oregano
1 tsp cumin
14oz chicken broth/stock (1 small can)
½-¾ cup mild or medium salsa
1-48oz jar of Great Northern Beans
(optional) 1-14oz can of pinto beans
Pour oil in the bottom of a stock pot and add the onion, bell pepper, celery, oregano and cumin. Cook on medium heat and sauté until onions begin to look translucent and spices have blended. When the onions look translucent/golden, add the great northern (and pinto) beans, the broth/stock and the salsa. Give the pot a good stir to distribute the ingredients, and turn the heat up to medium-high until the mix starts to boil. Then cover, turn the heat down slightly to a healthy simmer level, and set the timer for one hour, give or take a half hour. Whenever the soup is the consistency you like, take it off the heat and let cool, uncovered, to thicken up slightly. I like mine to be a thickened soup-like texture, but Weston likes a heavier, chili texture - so we Rock-Paper-Scissored for the final result. I won.
Sunday, January 23, 2011
Tuesday, January 18, 2011
Dates are one of my all-time favorite snacks/throw-in for...anything
So pretty - I love banana chips
Bake the mixture - after pouring into a well-buttered Pyrex at 350 degrees for 35 minutes or until golden brown. Take them out and before they cool completely, cut into squares. Take out of the dish and let them cool completely before wrapping and they'll keep for two weeks.
Thursday, January 13, 2011
Monday, January 3, 2011
Melt 1/2 cup Ghirardelli 60% bittersweet chocolate chips with 1 cup heavy cream. You can either microwave them together and be sure they don't burn OR heat the cream over the stove until it is just warm enough that it doesn't boil - then add the chips and allow them to melt off the heat. Let this mixture stand for about a half hour until it thickens. If it doesn't, add 1/2 cup confectioners sugar. You can flavor this mixture with rum or coffee or mint or raspberry liqueur.
Refrigerate again until the mixture is hard enough to drop into balls on a cookie sheet. Refrigerate once more. If you want, you can roll them in cocoa powder after they have set. They keep in the fridge, in an airtight container, for two weeks.
I made these delights for a friend in my program who loaned me her air mattress when my family came to visit for Thanksgiving. And a personal sidenote here: I like the warmed mixture better than the chilled truffles...call me crazy but mix it into some warmed milk and you've got some crazy good hot chocolate.