Black Bean and Corn Soup

During the summer CSA we got a TON of sweet corn. I  mean a ton - 12 ears per week. That is way too much for 2 people to safely eat. My routine was to roast all 12 ears in the oven the night we got them. I would save the number of ears I... Continue Reading →

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Roasted Tomato and Eggplant Soup

This summer I had more eggplant than I knew what to do with. Usually I made baba ghanouj or I roasted the eggplant and froze it for later. One morning I stumbled across a roasted tomato and eggplant soup that sounded absolutely amazing - I had to try it. While it was a little more work... Continue Reading →

4 Delicious Soups!

4 Delicious Soups from 101cookbooks. Here is what Heidi writes - - A Simple Tomato Soup: Pictured here - A simple tomato soup recipe inspired by a Melissa Clark recipe - pureed, warmly spiced, and perfect topped with everything from toasted almonds and herbs, to coconut cream or a poached egg. - Pumpkin and Rice Soup: This... Continue Reading →

Chili Verde

Chili Verde by a Year of Slow Cooking Ingredients 4 pound chuck roast 1 green bell pepper, seeded and diced 1 small onion, diced 1 (4 ounce) can diced chiles 1 (14.5 ounce) can diced tomatoes 10 tomatillos, diced (peel off the outer wrapper, if they have one) 4 cloves garlic, minced 2 teaspoons kosher... Continue Reading →

Sweet Potato Chili

Sweet Potato Chili by A Year of Slow Cooking Ingredients 2 sweet potatoes, peeled and in 2-inch chunks 1 yellow onion, diced 2 garlic cloves, minced 1 (15-ounce) can red kidney beans, drained and rinsed 1 red bell pepper, seeded and chopped 1 (14.5-ounce) can tomatoes 1 tablespoon chili powder 1 teaspoon smoked paprika 1 teaspoon... Continue Reading →

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