Pumpkin Black Bean Soup – It’s what’s for lunch this week.
Posted: November 9, 2011 | Author: lmoose | Filed under: Blog, Recipes | Tags: black beans, lunch, pumpkin, soup, vegetarian | Leave a comment »
Pumpkin Black Bean Soup
I’m totally into making one pot of something and having it for lunch the entire week. I don’t necessarily need that much variety. So soup. Chili. One pot rice dishes. All perfect for lunch! And recipes like that make the house smell all yummy. I will warn you not only once, but twice (see end of recipe) to be VERY careful when pureeing hot soup. Then again just because I’m such a messy cook doesn’t mean that goes for everyone.
Re: The picture of pretty flowers. Yes I realize nothing about that image says Pumpkin Black Bean Soup. But the aforementioned soup doesn’t particularly photograph
1 tablespoon oil
1 onion (chopped)
4 cloves garlic (chopped)
1 tablespoon cumin (toasted and ground)
1 tablespoon chipotle chili powder – Originally this seemed like a lot to me. But not at all. Totally makes the soup.
salt and pepper to taste
4 cups broth (chicken or vegetable)
1 (14 ounce) tin pumpkin puree
1 (19 ounce) tin black beans (rinsed and drained)
1 (14 ounce) tin diced tomatoes
1/4 cup dry Sherry (or dry white wine)
1 handful cilantro (chopped, optional)
1 handful toasted pumpkin seeds (optional)
1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic, cumin, chili powder, salt and pepper and saute until fragrant, about a minute.
4. Add the broth, pumpkin, black beans, tomatoes and sherry and simmer for 30 minutes.
5. Remove from heat and puree to the desired consistency. As you know the whole ‘pureeing’ of hot things is one of my downfalls and pretty much always involves a big mess, soup everywhere including my hair. So be very, very careful!
6. Serve garnished with cilantro and toasted pumpkin seeds.
Last week for lunch….
Posted: October 11, 2011 | Author: lmoose | Filed under: Blog | Tags: chicken, easy, good, happy, lunch, quick, yogurt | 2 Comments »Chicken Chili
So good, I wanted to dab it behind my ears and roll in it. You think I’m kidding don’t you?
So easy, you must make this now. You buy a roasted chicken. You open a tin. You whirr things together in a food processor (or blender because your food processor is too small and sauce splattered all over your kitchen walls). Warm it all up. Serve it with yummy accoutrements like sour cream or Greek yogurt, shredded cheese, cilantro, hot sauce, green onion and have a very happy tummy!
If you’re feeling all nutritious add a handful of greens like kale, some brown rice, a poptart. Kidding about the poptart.
ingredients
1 1/4 cups reduced-sodium chicken broth (10 fluid ounces)
1 (14- to 15-ounce) can stewed tomatoes
4 dried New Mexican or guajillo chiles, stems and seeds discarded and chiles torn into pieces – (initially I was afraid of this ingredient, but apparently it’s readily available at your local grocery)
1 (3/4-inch-thick) crosswise slice of a medium white onion
2 garlic cloves, peeled
1/2 cup coarsely chopped fresh cilantro
1/4 cup dry-roasted peanuts
1 teaspoon ground cumin
1/4 teaspoon salt, or to taste
2 tablespoons olive oil
1 rotisserie-cooked chicken (2 pounds)
1 (15-ounce) can pink beans in sauce (preferably Goya) (I didn’t know if my pink beans were the correct beans, but I just went with it)
preparation
Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.
Heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.
Meanwhile, coarsely shred chicken, discarding skin and bones.
Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.
Recipe Courtesy of Gourmet Magazine