Well, about 5 minutes ago I was going to start preparing dinner. We are having tempeh burgers, oven roasted root vegetables and salad. But then I remembered I have not blogged in a while. So although I have some creative and more in-depth recipes waiting in the wings, tonight I am sharing one that is quick and easy. This is a recipe I have always wanted to try, and last week I did! Continue reading
Greetings readers! Thanks for visiting. I am going to make it short tonight so that I might concentrate on some other writing projects and opportunities after dinner. The recipe I am sharing tonight comes from Stephanie O’Dea’s blog, A Year of Slow Cooking.
She calls it Lima Bean Casserole Cassoulet CrockPot Recipe and if you click in this box [ ] you will link to the recipe. I have made it several times. There are not too many ingredients, it makes two dinners for us, it is relatively inexpensive (although big limas are a more pricey bean than others), and it is delicious.
Mr. Catfish did casually mention the other day that out of all the bean soup recipes I make, that this was his least favorite. He claims there is a weird taste, but I suspect that is the dry mustard. I am quite fond of it and you will see that Ms. O’Dea is as well.
I’ve been making this recipe since the 1980s when my mom gave us a copy of the Cooking with the Skins cookbook. It’s a compilation of recipes of former Redskin players, coaches, staff, Washington area broadcasters, politicians, and restaurants. It’s a favorite cookbook of mine, with some sophisticated recipes. Consider Barbara Bush’s Lemon Chicken or Ed Meese’s Salmon Romaine Toss.
Well, I’ve been bloggin’ for a month, and I gotta tell ya, it’s takin’ some serious effort, and I am feelin’ low in the effort today, but full of the sassy. Ever get that way? So, did you know (you probably did, but are too polite to tell me) that there are oodles of other food blogs that put forth more effort. Also, did you know that some people blog about much more serious things? Deep and important things.
Anyhoo, with that out of the way. Here’s my blurbette.
Once upon a time I bought a 23-pound hubbard squash. It was the prettiest blue-green color, and I took a photo of it, but I could not find it on my computer today even doing fancy searches with my go-to-it-ivness and tech savvy. Blah!
This should have bubbly melted Mozzarella on top. Two demerits for the author.
I lived in Nags Head in 2011 when the town was celebrating the 50th anniversary of its incorporation. I served on the 50th Anniversary Committee, and worked to assemble a commemorative cookbook. Now, if you have ever done a cookbook or worked on a committee that did one, you know YOU NEED RECIPES! You mention the cookbook and the need for recipes to friends, neighbors, coworkers, colleagues, and strangers.
My friend Barb shared this recipe, and it’s a good’un.
Note: When I made this recently, I used 12 ounces whole wheat pasta and only one jar of spaghetti sauce. Since I’m cooking for two, I divided the ziti and veggies into two pyrex dishes, cooked one and covered the other, and put it in the fridge for later in the week. Continue reading
Before I moved to Asheville, I was not into hummus. I liked it, and I ate it at Super Bowl parties, and other assorted get-togethers. But when we got to Asheville we started noticing hummus sold in these colorful containers. I don’t know what prompted us to buy that first batch, or which of us made the first purchase, but before long, we knew were on to something.
The colorful tubs are Roots Hummus, which is made here in Asheville in the River Arts District. “Every Batch is Sacred,” proclaims the labeling on the colorful containers, referring to the care and love that goes into this chick pea delight.
Matt Parris began making hummus after opening a small carry out shop, which he called Roots. Soon folks were clamoring for it. You can read more about that here.
So anyhow, back to the two aging Asheville transplants discovering a new world. We now have Roots Hummus in our fridge at all times. You can have it on toast, with baby carrots for breakfast or snack, on a veggie sammich, with chips, on crackers with dinner, etc. It is one of our go-to condiments.
And about all those colors. Blue label is oil-free, and my favorite. At 40 calories and 2 grams of fat, it’s a guilt-free pleasure. The vibrant green container is spinach, another favorite of mine as well as my MIL. Pale green is lima bean, which I can’t wait to try! Red is roasted red pepper. Delicious. We’ve also tried roasted garlic. Ditto on the delicious.
If you live outside of AVL, check the store locator to find some Roots in your neck of the woods.
Photos courtesy Roots Hummus. Thanks!
This is my favorite chili recipe. It was going to be my lead meatless recipe on Ash Wednesday, but I needed to write it up for a contest. A chili contest. AND in order to sway readers, I changed the name of the recipe from the bland Vegetarian Chili to the intriguing Vegetarian Chili del Pacifico. The recipe calls for a 12 ounce beer, and I used Pacifico the first time I made this, and due to my superstitious nature and how well it turned out, I’m sticking with it.
Kidney Bean Salad garnished with fresh cilantro.
Oh how I remember the day back in high school when I counted up my credits and discovered I had enough to graduate at the end of the first semester! I joyfully made my way to the guidance counsellor’s office and explained my situation. Being an outspoken student and a tad on the rowdy side, she promptly handed me the form needed to finish early. That was it! And I got to start working full-time.
This was a wonderful happenstance, for I needed to earn money for college, so off to work I went each day – a salad girl at Horn and Horn Cafeteria. Clad in my white polyester uniform, I learned about shelling hardboiled eggs while they were still warm, how peeling a 50 pound bag of carrots was a two or three-person job, and how to make Kidney Bean Salad.
Well, when I was going through my recipe file looking for forgotten concoctions that I might prepare, I found a recipe for the Basic Fat-burning Soup, the major component of the Sacred Heart Memorial Hospital Diet. The intro to the recipe and diet explain how the diet is used to lose weight rapidly for hospital patients preparing for heart surgery. The diet is crazy. Like all fruit one day and then beef and veggies one day, bananas and skim milk one day – but duh, we all know that we should eat balanced meals every day including breakfast (I will blog on breakfast another day.)
Here are the things you need to know about beans, besides that ditty we chanted on the playground:
- They are economical
- They are a great source of protein
- They are high in fiber
- They come in a wide variety
- They are yummy
Now with that out of the way……
Do you know the name Stephanie O’Dea? She is sort of my blogger hero. A slow cooker guru, back in 2008 Ms. O’Dea cooked a new recipe in her crock pot every day. She wrote little quippy write ups and was not afraid to share her few “flops” as she chose to call them. Her blog is A Year of Slow Cooking. I always just search “crock pot 365.”
Ms. O’Dea revolutionized the way I cook. Especially when it comes to bean soup and preparing dry beans. I now refer to myself as a bean purist, my words, not hers. She does have a nice tutorial on her site about preparing dry beans, which helped me along. I will be sharing some of her recipes, with her permission.
More important bean stuff:
Some beans need to be soaked. Some do not. I will specify in the recipes I share.
A one pound bag of beans can range from 9 – 13 servings. Since I am cooking for only two, after my beans are done, I immediately divide them up into two containers, so a 12 serving bag of beans is instantly morphed into two six serving meals. This method aids in portion control. I eat them from a small bowl, while Mr. Catfish dishes up a larger portion.
Peace, love, beans and yoga! Read up. Experiment. Try something new. Thanks Stephanie O. and Stephanie W.
Oh and I have learned I really need to develop some skills in the food photography department.