Black Bean Soup

A great thing to make on a cold day. I love to eat this with tortilla chips warmed in the oven. Spice it up if you like things extra-hot. Or, use a light hand with the spices if you desire a milder taste.

Black Bean Soup

One pound dried black beans
6 cups water
3 cups chicken or vegetable broth
3 tablespoons olive oil
1 green bell pepper
1 red or orange bell pepper
1 onion
8 cloves garlic
2 tablespoons lime juice
½ cup orange juice
16-ounce can plum tomatoes
½ teaspoon thyme
½ teaspoon cumin
½ teaspoon black pepper
1 cup cooked rice

Soak beans in cold water overnight.

Drain beans, rinse, and discard any stones. Place beans in a large stockpot with 6 cups water and bring to a boil. Reduce heat and simmer, covered, for 2 hours. When beans are easily pierced with a fork, proceed to next step.

Chop peppers, onion, and garlic. Saute vegetables in skillet with olive oil until vegetables are tender.

Combine vegetables and beans in stockpot. Add remaining ingredients and simmer for 30-40 minutes. Just before serving, add rice and heat through.

Chili Relleno Bake

Chili Relleno Bake

1 pound cheddar cheese
2 eggs
2 cups milk
½ cup flour
salt and pepper to taste
1 pound green chilis

Grate cheese. Seed chilis and set aside.

Whisk together eggs, milk, flour, salt and pepper.

Place chilis in greased ovenproof casserole. Pour egg mixture over top of chilis, and sprinkle cheese on top of casserole. Place in a preheated, 350-degree oven and bake for 45 minutes. Top will be brown and bubbly and eggs will be set.

Chocolate-covered Pretzels

These are a no-brainer, one of those foolproof, fun, fast, easy…well, you get the idea. If you’ve got a mind for a snack and the cupboard’s bare, this is the ticket.

Chocolate-covered Pretzels

1 package chocolate chips
2 T. butter
Pretzels (we use sticks but you can use whatever you’ve got)

Line a baking sheet with wax paper.

Melt chocolate and butter in a double boiler over hot water. Stir until smooth.

Dip pretzels into chocolate. Place on tray and chill until set.

Malted Milk Waffles

We’re big on breakfast around here. When my husband and I used to make a mad dash out the front door, each of us headed to our jobs, we did what most everyone does—we ate on the fly. But now that we’re home, we indulge in more leisurely breakfasts. This is one of our favorite recipes. I hope you enjoy it, too

Malted Milk Waffles

1 egg
1 cup flour
1 t. baking powder
1/4 t. salt
2 T. granulated sugar
3 T. malted milk powder
3/4 cup milk
½ stick melted butter

Separate egg. Beat white until stiff peaks form. Set aside.

Combine dry ingredients in a small bowl. Set aside.

Whisk together butter, milk and egg yolk until well combined. Stir in dry ingredients. When batter is smooth, fold in egg white.

Heat a waffle iron according to manufacturer’s directions and cook waffles accordingly.

Gingersnaps

Gingersnaps have always been one of my favorite cookies. They remind me of my childhood.

Gingersnaps

3/4 cup butter
3/4 cup brown sugar
1 egg
3/4 cup dark molasses
3 cups sifted flour
1/4 t. salt
2 t. baking soda
1/2 t. cloves
1 t. ginger
1 t. cinnamon

Cream butter and sugar. Add egg and molasses and beat well.

Sift together remaining ingredients, then combine with the butter mixture. Chill at least 30 minutes.

Form dough into small balls. Roll balls in granulated sugar and place on greased cookie sheet.

Bake at 350 degrees for about 10 minutes.

Zuppa di fagioli

Dinner doesn’t get much easier than this. A variation on the Italian classic, this is a hearty soup. We keep a pot simmering on the stove while we play in the snow. It certainly warms us up in a flash!

Zuppa di fagioli

3 cups cannellini beans, soaked overnight
1 chopped onion
¼ cup olive oil
½ cup tomato sauce
1 quart vegetable broth
salt and pepper

Soak beans overnight, and then cook in water and salt until beans are tender. Drain.

In a large pot, sauté the onion in the oil until tender. Add the beans, tomato sauce and broth and bring to a boil. Lower to simmering and continue to cook for 30 minutes.

Puree soup in food processor, and then return to heat. Add salt and pepper to taste.

Serve in warmed bowls with Parmigiano cheese and a light drizzle of olive oil across the top surface.

Easy Chocolate Drop Cookies

I love cookies anytime of the year. I especially love them when it’s cold outside and I’m warm and toasty, sitting beside the fire sipping tea. These are fast and easy, and taste good enough to satisfy the sweet tooth in almost anyone.

Easy Chocolate Drop Cookies

1/4 cup butter
1 cup sugar
1/2 teaspoon vanilla
1 egg
1 1/2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cocoa
1/2 cup milk
1/2 cup chopped nuts

Cream butter and sugar. Beat in the vanilla and egg.

Sift together the dry ingredients; add to creamed mixture alternately with milk, mixing well. Stir in chopped nuts.

Drop spoonfuls onto a greased baking sheet.

Bake in a preheated 350-degree oven for 10-12 minutes.

Jalapeño Cornbread

Jalapeño Cornbread

1 cup cornmeal
1 cup flour
1 cup milk
½ t. baking soda
1 t. salt
1 cup corn niblets
1 cup cream-style corn
1/4 cup Oil
4 Jalapeño peppers, chopped
2 eggs
½ cup finely chopped onion
1 cup grated cheddar cheese

Combine all ingredients in a large bowl.

Pour batter into a buttered, hot, cast-iron skillet or into a buttered 8x8-inch square baking pan.

Place in preheated 350-degree oven and bake for 55 minutes.

Veggie Soup

Happy New Year! One of my New Year's resolutions is to spend more time sharing recipes with you. I love to cook and bake, so this will be fun. I hope you enjoy the recipes!

One of my favorite meals on a cold, snowy winter day is soup and bread. And my favorite kind of soup is vegetable. I use this recipe often, substituting some of the vegetables as my mood dictates. The recipe is versatile—make it your own by adding whatever veggies you have on hand.

Enjoy!

Veggie Soup

1 large onion
2 large potatoes, peeled and cubed
5 cups vegetable broth
2 stalks celery, diced
1 cup cut green beans
2 cups chopped spinach
1 chopped carrot
1 cup chopped sweet red pepper
1 tablespoon dill
1 cup corn kernels
1 15-oz. can kidney beans, drained and rinsed
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
Parmesan cheese, if desired for sprinkling at serving

In a large stock pot, bring broth, onion and potatoes to a boil. Reduce heat to a simmer, cover and cook for 15 minutes. Add remaining ingredients, except for Parmesan cheese, and cook, uncovered for an additional 15-20 minutes, or until all vegetables are tender.

Sprinkle with Parmesan cheese, if desired, at serving.