Bean Soup – times ten

My sister-in-law gifted me a few delicious bean mixes from the Women’s Bean Project.

Bean soup cover

I did it my way, of course, and didn’t follow the directions exactly. I made it in the crock pot instead. It was delicious. The soup tastes good and does good, too.

Bean soup back

Of course, me being me and liking to cook from scratch, I tried to find out what the spices were. I can replicate the beans, but the herbs and spices were perfect. Can I deconstruct this mix and recreate it?

Bean soup ingredients

 

Maybe not. It just says “spices” plus paprika and turmeric. Readers, what do you recommend? Rosemary? Thyme? Sage?

Share and Enjoy !

Shares

Lunch Plans

Lunch – sometimes it’s exhausting to plan a week’s worth of lunches. I usually put the leftovers together at night, and if I don’t have something I like I’ll make a sandwich or a salad. I haven’t taken the cafeteria lunch since…well, in quite a while. Maybe I should – or I should at least read the menu.

From a coworker —

According to the lunch menu, today we’ll be having seasoned refined beans. How sophisticated! 

She pointed out the error to the cafeteria staff, and they were clueless. They simply stared. The worst part? She said the refried beans weren’t very good.

So in honor of the cafeteria’s “Refined Beans” I give you – ten ways to use leftover frijoles, or refried beans.

  1. Use to thicken a bean soup.
  2. Serve atop Spanish rice.
  3. Add to tacos.
  4. Add to Calico Beans (Calico Beans are already a mix of flavors.)
  5. Mix into a meatloaf before cooking.
  6. Mix with chicken fajitas.
  7. Serve swirled in a cheesy salsa.
  8. Heat up with leftover rice and corn.
  9. Hide in leftover chili.
  10. Refine it with chili peppers and a margarita. You won’t know the difference.

Luckily for me, we ordered Chinese on Friday. I only ate half, and I saved the rest for Monday’s lunch. If only I had an extra fortune cookie.

Share and Enjoy !

Shares

Is the Soup Organic?

It was a simple question. I’d brought in my latest minestrone for Soup Day at the Office. I invited a couple of coworkers who didn’t normally partake. They were friends, colleagues, and of course they deserved a bowl of Daisy’ best!

And then it came up: the question. “Are all the ingredients organic?”

I had to say no. And of course, I had to start thinking. My soup offering was made from scratch. But organic? Let’s see.

Broth – mainly a beef broth from my freezer. No preservatives, just bones boiled with a few scraps of onion and maybe peppers, too. But organic? I doubt that the meat was organic, and the onion and peppers probably weren’t organic, either.

Minestrone is all about vegetables. It’s February. The peas and corn, out of my freezer, came from the farmers’ market. The handful of yellow beans were from my garden. A little tomato sauce – canned from fresh-grown tomatoes in my own backyard. And then – carrots, onion, a little celery, all from the grocery store, none organic.

In July or August, that soup would have a lot more organic to it. Maybe that’s my next move: grow more, preserve more, and start making a point of buying organic more often.

Now if only the snow would melt.

Share and Enjoy !

Shares

Newfangled, Old-fashioned, Cooking

The trend in kitchens has been swinging in this direction for a while, away from mixes and pre-made frozen foods, back into cooking from scratch. Once in a while, when I’m just not capable of cooking (for whatever reason) we’ll go back to the old frozen pizza. Most of the time, though, we make the effort to put something good on the table and into our tummies.

To put supper on the table, sometimes we resort to a fully cooked rotisserie chicken from the grocery store. For side dishes, we can reach for some frozen corn (frozen last summer when it was fresh), a small container of frozen red and green peppers, and toss all of this into the steamer to cook. Somehow, even as wrecked as we might feel, we manage to put a decent meal on for supper.

Later on, we attack the leftovers. All it takes are the bones from the chicken, the veggie water from the steamer, and a couple pieces of onion to make a chicken broth. I usually have to be in the kitchen making lunch for the next day, so I might as well get a broth simmering.

A broth like this will look and smell thick and tasty. When I’m tired and running almost on empty, sometimes I make the best use of my time. When everything is said and done, I can relax and go to bed knowing I’ve put in a good effort to feed the family and we didn’t even need to resort to frozen pizza – yet.

The more things change, the more they stay the same. This post originated a few years ago after a somewhat wild weekend for Chuck and Amigo. I don’t remember what I was doing, but it led to one of our pantry raids, supplemented by a rotisserie chicken. When life is rough, we manage. 

Share and Enjoy !

Shares

Food Choice – eat a rainbow

Children are natural sorters. They look at collections and organize them into categories or order them by size, shape, or color. Chuck gave our niece a basket of toy food. She organized it by color, in rainbow order.

Rainbow Menu!

Rainbow Menu!

Maybe her mother will let her sort and organize the refrigerator. Or maybe not.

Share and Enjoy !

Shares

Crock Pot Experiments – the beginning

Why attempt crock pot experiments? Because I can. Because being on break for a week lets me monitor recipes as they cook. Because I teach full time and need to provide a decent supper without much prep time (pun intended). And really, why not?

Sunday’s experiment: Overnight Oatmeal from the cookbook Fix it and Forget it

  • Crock pot size: 3 quart, overnight, on low
  • Results: a little mushy. Next time I try this I’ll either use old-fashioned oats or steel cut oats for a sturdier texture. Or maybe, just maybe, I’ll do this on a day that we won’t be sleeping in. That might prevent overcooking.
  • Modifications: since I’m only feeding three, I cut the cookbook recipe in half. If I make the full quantity, I could use a slightly larger crock and set it on Warm. The 3 quart only has low or high settings.

Monday’s experiment: Breakfast Bake from the cookbook Fix it and Forget it

Crock pot size: 3 quart, 5-6 hours on low

Results: delicious. I cut the recipe in half. A full batch might require a larger crock. The full batch might take longer. This has potential for an overnight bake.

Modifications: I might stretch this with a little more milk and a diced slice of bread. A handful of diced bacon was a good addition. I added thyme and oregano – maybe a little too much oregano.

Wednesday’s experiment: thaw and warm a soup from the freezer.

Crock pot size: I started with the 3 quart and then realized I only needed the smaller size, slightly more than one quart. Details below.

Results: about an hour into the process, I realized I’d overestimated the volume and moved the soup into a smaller crock. The smaller crock is more like the Little Dipper: no heat settings, just plugged in (on) or unplugged (off). Since the soup was already fully cooked, low heat and small crock were enough.

Modifications, general thoughts: I have a freezer full of soups and broths. This is an option that could carry us through a winter, including staff meetings, conference nights, and even help the family cope when I have to travel for standardized testing.

Readers, beyond the standard soups and chilis, how do you use your slow cooker? Do you own more than one?

Share and Enjoy !

Shares

Eating the Opponent continues: Molasses Cookies

This are easy to make, with soft and delicious results. When you’re tired of sweet Christmas cookies, try this stronger  flavor. The other options is white sugar and sorghum in place of the brown sugar and molasses. My research tells me the molasses version is more typical of Detroit area moms and grandmas and bakers.

Go! Pack! Go!

Go! Pack! Go!

Share and Enjoy !

Shares

Cleaning the Broiler

Oh, Interweb peoples, I have a problem. Maybe you can help.

We have a gas stove and oven. We much prefer this over an electric. A few weeks ago, we had to replace the igniter, the modern equivalent of a pilot light. We made the investment, and the oven runs well again.

But the broiler. That darn broiler. A long time ago, at least a year ago, we cooked something juicy under the broiler and it splattered. Since then, we remove the smoke alarm from its wall and open a few windows and run the fan every time we use the broiler to cook. My oven has a self-cleaning setting, and I usually use it in late spring or summer when I can stay nearby in case…. well, just in case.

So, folks, how do I clean this broiler? Since it got splattered, we’ve been conscious of where we put the rack so it’s not too close. We run the kitchen fan. But still, still, still we end up with a smoky house.

Ideas? I’ll take any and all under consideration.

Share and Enjoy !

Shares

Prepping for Winter

Prepping for winter at the O.K. Chorale means – well, I’ll show you rather than tell you.

Firewood on the deck

Firewood on the deck

Chuck moved the entire pile from beside the garage to the deck. This accomplishes two goals; it clears the side of the garage for our spring construction, and it moves the firewood closer to the house for the winter. I predict a few Packer Sundays next to a roaring fire. Cozy, eh?

last of the green onions

last of the green onions

The mess in the colander is not seaweed, my friends. It’s the last of the walking onions. They started coming up again in the cool spell of August, and I pulled them as the autumn freeze approached. The bulbs, small though they are, went into the freezer. The greens boiled and simmered along with a little garlic for a delicious soup broth that never made it into the freezer. I used it up too soon.

Bunnies take shelter

Bunnies take shelter

The ceramic bunnies are huddling with a souvenir cup, ready for snow. As ready as they can be, I guess. See you next spring, little bunnies.

Share and Enjoy !

Shares

Eating the Opponent Research

We’ve been eating the Opponent for a few years now. For some teams (Chicago, for example) we have a go-to signature dish. Papa Murphy’s makes our favorite Chicago-style pizza, so that one is almost too easy.

It was Philadelphia this week, and we considered the basic Philly cheesesteak on French bread. We’ve had it in the past, and Chuck makes it well. We got adventurous instead and looked up scrapple recipes. It was okay – we all ate our portions, but no one wanted seconds. If we make it again, we’ll look for a different recipe or resource.

Meanwhile, our tradition spurred discussion on Plurk and Facebook. both Amigo and Chuck nixed the idea of having marshmallow Peeps. Friends and family were shocked. No Peeps? Really? Then an old friend from college commented, “Peeps are made in Bethlehem, not Philly!” He did admit, however, that Bethlehem Pennsylvania is part of the greater Philadelphia area. I’d compare it, perhaps, to my hometown being part of the greater Green Bay area – but the greater Green Bay area covers most of the state of Wisconsin!

Next week is Minnesota. We all agree that lutefisk is a no-go. There’s not quite enough Norwegian blood running through our veins to handle the codfish. I’ve been pushing for fruit soup, and Chuck isn’t quite sold. Amigo (he does his own research and does it well) suggested a Minnesota style hotdish from Mr. Food’s Test Kitchen.

Chuck will be traveling for work next week. His destinations include Madison (state high school football) and Minneapolis (Packers vs. Vikings, of course). He can Eat the Opponent while he’s on site. We’ll do the hotdish and fruit soup. I’m ready!

Share and Enjoy !

Shares