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By mlb, on January 7th, 2012%
This marks the return of Thursday soup nights. For awhile last Winter, I was coming home from work on Thursday nights and making a big pot of interesting soup. I decided to start up the tradition again this year and the first experiment was this cumin-y, black bean soup. I thought it had great flavor and while I didn’t include all the seeds from the jalapeño, it was spicy enough for me. jwa, of course, opted for a little hot sauce.
The original instructions said to not drain the beans, but I wanted to rinse a little of the salt/liquid off, so I split the difference and drained one can/used the other without draining. Seemed like a good compromise and I probably added about 1/2 tsp of kosher salt at the end.
Black Bean Soup with Cumin and Jalapeño
Adapted from a recipe in Bon Appétit
2 tbsp olive . . . → Read More: Black Bean Soup with Cumin and Jalapeño
By mlb, on November 28th, 2011%
It seems like I hardly ever sit around on a Saturday or Sunday afternoon anymore and watch cooking shows. I used to do that all the time. Now, meh. I should really try to get back in the habit of doing that, as I feel like I’ve been in a little bit of a food rut lately.
Now this recipe…this is what happens when I actually see something on a cooking show and right then, go out and get what I need to make it. Except, in this case, I forgot limes. Thankfully, I found an orange in the fridge that I used as a substitute. And, although I think that limes would work really well in this recipe (duh), I have to admit, the orange was quite nice. A little sweeter, but it complimented the tomatillos and jalapeno well.
Plus, this is seriously some braising . . . → Read More: Braised Chicken with Tomatillos and Jalapenos
By mlb, on July 10th, 2011%
The other night we (I) didn’t really feel like cooking so we did something we hadn’t for a while — we ordered in using Delivered Dish and got some food from Trebol in North Portland.
It seems when Delivered Dish first starting delivering in Portland, it seems like we called an order in at least every couple of months but then we sort of forgot about it. I’m not sure why, we always had good service and we thoroughly enjoyed our every-so-often Indian food fix brought directly to our house.
Anyway, we opted to order through them recently and it was nice to be able to order online now. Before, it was phone only. It was also nice that as I added things to the order area, I saw exactly what I was spending. It’s really easy to get carried away when ordering tasty food. . . . → Read More: Delivered Dish: Trebol
By mlb, on March 9th, 2011%
This, as I mentioned on Twitter last weekend while making it, was the very first recipe that I ever made out of a cookbook as an adult. It’s in one of my most-favorite-ever cookbooks, The Farmhouse Cookbook. It was really fun going back and making the same dish again…it’s one of those recipes where I have literally been saying, “Oh! I need to make that again!” for about the last 15 (20!!@#!) years. I really need to stop procrastinating. Hmmm…maybe tomorrow?
Anyway. In this version, I substituted canned tomatoes for the fresh (if it is Summer, and you feel so inclined, use 2 1/2 pounds fresh tomatoes for the sauce). I used a full can of whole, peeled tomatoes and about one half of a leftover can of diced tomatoes that I needed to use up. I only used two jalapenos, but in retrospect, I think . . . → Read More: Mary Navarette’s Garlicky Enchiladas
By mlb, on January 21st, 2011%
I love this chili! I’ve made it twice in the past month. It’s really good…not mouth-burningly spicy (but it has a kick), very complex and if you are not from Texas, it’s perfectly appropriate to add beans, imho. Hooray! If you want your chili all meaty and Texas-like, just increase the meat to 3 pounds and loose the beans. How you prefer your chili is between you and your kitchen, that’s what I say. This is just how I like it.
The second time I made it, I actually grabbed a boneless rib eye steak from Trader Joe’s, cubed that up and used that for the meat. I think it was about $5 and I liked that better than the $12 worth of short ribs I used originally. Go figure.
Oh and this leftover chili makes EPIC NACHOS. Seriously. Just load some tortilla chips up on a baking . . . → Read More: Not Really So Texas-Style Chili
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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