Dinner last night

image via simply recipes

I made the most delicious soup for dinner last night- Mexican Black Bean. So, so good. Even Alan loved it, and he's usually anti-soup {I know, who is that guy? who doesn't like soup?} It was quick and easy, too. Best kind of dinner! Here's the recipe, from my Twelve Months of Monastery Soups cookbook {thanks again, Em}

Ingredients:

1/4 cup olive oil                                                      

1 large yellow onion, chopped                                 

4 garlic cloves, minced                                                          

2 tomatoes, peeled and chopped (I used tinned)

2 15 oz. cans black beans

1 large potato, peeled and diced

7 cups water

1 bouillon cube

1/2 cup fresh cilantro, chopped

1 tablespoon cumin

2 tablespoons lime juice

salt and pepper to taste

sour cream as garnish with freshly chopped cilantro all around

1. Pour the olive oil into a good-sized soup pot and saute the onion for 2 minutes. Add the garlic and tomatoes and continue to saute for another 2 minutes over medium heat, until it turns into a regular sauce. Stir often.

2. Add the beans from their cans with their juice, potatoes, water, and bouillon.  Bring the soup to a boil and then reduce the heat to low-medium. Cook slowly, covered, for about 20 minutes.

3. Add the cilantro, cumin, lime juice, salt and pepper. Stir well and continue cooking for another 10 minutes, turn off the heat and let the soup rest, covered, for 5 minutes. Serve hot and garnish each serving with a teaspoon of sour cream in the centre and freshly chopped cilantro all around it. 

I'd have liked to add some corn, strips of red pepper and some fresh cut tortilla chips, too, but didn't have any in the house. Next time, for sure... There will definitely be a next time!

PS: This is all related to my goal this week. Stay tuned as I get back on track with my weekly resolutions...

Cold outside, cozy in

***

It is freezing out there today. There'll be frost on the ground as soon as the sun sets, I'm sure. It's good to be indoors, with a fire in the woodstove, slippers on my feet and a pot of spicy parsnip soup simmering in the kitchen. Perhaps I'll make some baking powder biscuits to go with it...

Will try to get back tonight, and post some photos from Christmas morning. Was it only just 4 days ago?

E xo

Post-edit: Anna from Acquainted with the Night asked for my parsnip soup recipe, so here it is {I'm on vacation! I've actually got time to do this stuff!} It's from Twelve Months of Monastery Soups {thanks again to my lovely Em for that fabulous cookbook!} and it really is delicious. Enjoy!

4 parsnips, peeled and sliced

2 medium-sized potatoes, peeled and cubed

1 large onion, chopped

1 garlic clove, minced

4 tbsp. butter

1 tsp. curry powder

1/2 tsp. ground ginger

6 cups stock of choice (I used veg stock)

1/2 cup heavy cream or half-and-half (I had neither, so I used 2% milk)

salt and white pepper to taste

chopped parsley, as garnish

1. Melt butter in a good-sized soup pot and add prepared vegetables. Saute lightly 2 to 3 minutes

2. Sprinkle the curry and ginger on top and stir veggies thoroughly. Add stock and bring to a boil. Lower the heat and simmer the soup, covered, for around 3o minutes (long enough to play outside in the garden and wear out your rambunctious kids in the chilly winter air).

3. Blend until thick and creamy (I have a hand blender that I stick right into the pot, but you can pour into a regular blender or food processor and return to pot after). Reheat the soup, add the cream and seasonings and stir well. Serve hot with some freshly chopped parsley as garnish.

4. I highly recommend serving with fresh baked baking powder biscuits (that's what I did). Or maybe a crispy loaf of French bread.

Bon appetit!

Guest Post: Pizzelles Bakery

Good morning! You can find me in San Diego today {alas, not in reality, but online}, on Brandi's lovely food blog, Pizzelles. I'm sharing my recipe for Kiss Cookies, a Christmas favourite. Here's hoping at some point over the holidays, I actually have time to bake some...


And now, can someone please tell me why I thought it would be a good idea to organize a hot chocolate sale fundraiser for 350+ kids this morning? Because for the life of me, I can't figure out why! Like I'm not stretched thin enough already...