Hi cutie-patooties:
From what I've heard, everyone had a magical holiday season, and I was blessed to share mine with most of you. (Abs: your holiday card was almost unbearably adorable.) So, now it's winter. That doesn't mean too much in Texas, other than sporadic cold fronts followed by temperatures in the mid 70's--snow is pretty much off the table. This is a photo I took in our neighborhood on New Year's Day that showcases our seemingly endless autumn:
So, I've been keeping myself seasonally engaged by cooking things that make me feel like it's January. I'd love to expand my repertoire with some of your favorites, so long as they're not too challenging. Abs's famous split pea soup? Some noodle-based concoction of Lizzie's? Something English? Something featuring Virginia-farm fresh ingredients? A picture of Erin drinking beer from a dutch oven?
I'll start by sharing this epicurious recipe that we made earlier this week, which was stewper tasty and easy:
Black Bean Chili with Butternut Squash and Swiss Chard
Ingredients
2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1
small bunch)
Preparation
Heat oil in heavy large pot over medium-high heat. Add
onions and garlic; sauté until tender and golden, about 9 minutes. Add squash;
stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and
tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until
squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender
but still bright green, about 4 minutes longer. Season to taste with salt and
pepper. Ladle chili into bowls and serve.
Read More
http://www.epicurious.com/recipes/food/views/Black-Bean-Chili-with-Butternut-Squash-and-Swiss-Chard-234146#ixzz2pY329BuO
So, what's on your stove or in your oven (we know what's in Liz's)?
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3 comments:
This is what is for dinner in the Allen Garbow house tonight (and actually a bun or other type of bread made toasty in the oven sounds like a good pairing):
Lentil Spinach Soup (made in crockpot)
1tbsp olive oil
4 med carrots, chopped
1 sm onion, diced
1tsp cumin
14.5 oz can diced tomatoes (get BPA free can! I am trying 3 fresh tomatoes... Don't know how well it will work)
14.5 oz veggie stock/broth
1 cup dry lentils
2 cups water
1/4 tsp each salt&pepper
5 oz fresh spinach, chopped
Cook carrots and onion in skillet for approx 8-10 min over med heat
Put in crockpot with everything but spinach and cook covered on low for 2 hrs
Add spinach and cook on low for approx 15-25 more minutes
It's nothing too fancy, but I love it on a cold, rainy day. Try topping your bowl with shaved Parmesan. Mmmm.
We're making this later this week! I could probably stand to consume more lentils. Thanks! MCS, do you have a recipe for borscht? I ran across this article this AM: http://www.npr.org/blogs/thesalt/2014/01/13/262162253/borscht-make-your-heart-beet-theyre-serving-70-000-gallons-in-sochi?utm_content=socialflow&utm_campaign=nprfacebook&utm_source=npr&utm_medium=facebook
I do, but it's at home. Remind me in February?
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