Summer is here! Shut up and eat your fruit and veggies! That is all.
- 1 C blueberries, rinsed
- 6-8 ears corn, roasted and cut off cob (or cut off cob and roasted)
- 1/3 C red onion, diced finely
- 1 English cucumber, peeled and quartered
- 1 can chickpeas, rinsed and drained
- 2 T EVOO
- 2 T honey or agave
- 1 tsp cumin
- 1 tsp smoked paprika
- juice of 6 small limes
- 1/2 tsp red pepper flakes
Toss ingredients with dressing. Chill. Serve!
Amazing additions to this would be: jalapeno, cilantro, feta, goat cheese, cherry tomatoes! YUM.
Fall is my favorite food season. Tailgating and soup making are really the highlights in my humble opinion. Mr. Wonderful did all the grocery shopping for the week after we picked out our recipes for the week over a blueberry pancake breakfast (yes, some of THOSE blueberries). So this evening, all I had to do was pull together this easy, soul warming soup.
Black Bean Corn Chowder
- 1 T EVOO
- 1 medium sweet onion, diced
- 1 medium carrot, diced
- 1 baking potato, peeled and diced
- 1 package frozen corn kernels
- 2 C black beans, cooked
- 4 C veggie broth
- 2 C skim milk
- 1/4 C sweet red pepper, diced
- 1 poblano pepper, diced
- 1 jalapeno pepper, diced
- 1/2 T onion powder
- 1/2 T garlic powder
- 1 T chili powder
- 1 T cumin
- 1 T fresh oregano
- 1 tsp salt, to taste
Saute’ veggies (not corn) in EVOO, cook until soft. Add spices, cook 1-2 more minutes, stirring. Add liquids bring to boil. Drop in frozen corn and beans. Bring back to boil. Serve hot with toppings of your choice. We like sour cream, avocado and a squeeze of lime.
My black beans generally do not come from a can, except for when I am in a super duper hurry and haven’t done a good job of planning ahead. Tonight I made a two pound bag of black beans before putting together the soup so that I had a few bags in the freezer ready to go for the next few weeks. To quickly cook black beans, in a large pot, dump rinsed and picked over beans, cover with water plus 2 inches up the side of the pan and boil until al dente. They will cook the rest of the way in whatever you cook them in, soup, tacos, etc. Yeah, that’s it. You don’t have to do all that soaking if you have about 45 minutes to boil the crap out of them. This way, you save money, they taste WAAAYYYY better and the sodium content is much lower. I then take the beans and freeze them in plastic bags. They don’t last long, so I’m not sure how long they keep. Hispanic food stores have the BEST deals on dried black beans. I once bought a 10 pound bag for $4.00. Seriously. I just finished that bag a few weeks ago, it lasted about 6 months.
Posted in Fall Food, Make Ahead, Recipes, Seasonal Ingredients, Soup
Tagged blueberries, carrots, create, Fall Food, freezer, Mr. Wonderful, onions, recipe, seasonal cooking, Soup, southwestern, tailgating, vegetarian, yum
First, I need a stand alone freezer. If anyone has one in good working order for cheap or even free, please contact me at once. Yes, I’m checking Craig’s List.
Sometimes being a vegetarian leads you to a little bit of panic in the summer when you remember that you basically survive the winter on frozen fruits you stuffed away yourself in June/July/August, squash, squash, potatoes and more squash. You can see the dilemma. No variety for FRESH foods here in the midwest in say, February. I’m a master at creating nothing from squash, but even I get desperate and get into the pizza cunundrum every so often if I don’t have enough frozen goods squirreled away. So, on Saturday, I was convinced that what was necessary to make it through winter, was ten (10) pounds of blueberries – Mr. Wonderful doesn’t even think this is crazy, yet-he’s a delight isn’t he?! So the first thing I bake, is Ina Garten’s Blueberry Coffee Cake Muffins to keep Mr. Wonderful from hating which will be, seven (7) pounds of frozen blueberries packed in convenient 2 c serving sizes in quart bags, blocking the way of 1) the ice packs for the beer cooler and 2) the skinny cow ice cream bars. Blueberry pancakes anyone?