I know that this is a strong statement, but this is seriously some awesome cornbread. I don’t know where you live right now, but Chicago is currently getting sacked with a windy, blowing snow storm.
My high-rise apartment is creaking in almost disturbing ways, and I am making due with the limited amount of groceries currently in my apartment. Thankfully, I had a bag of black eyed peas and some leftover smoked chicken to use up so I threw that into a pot with some onions and celery and some ground chipotle pepper for good measure. But, black eyed peas are just not worth eating without a nice hunk of cornbread on the side. Continue reading
It has been cold in Chicago this week. Granted it is only my third winter since moving from the Lone Star State, but it hasn’t been this cold for so many days in a row in Dec. I have a feeling its going to be a long winter. Brrrzees!
Since I am in finals mode, I am loving quick, easy and satisfying recipes. This one fits the bill. You quickly dice up some onions, garlic and two kinds of peppers (red bell and poblano). I find vegetable chopping very therapeutic and stress relieving. Is that weird?
Then you saute them in some olive oil for 5 mins, dump in a box of vegetable broth (I like the TJs brand but if you are super fancy you can make your own). Simmer for another 10 then add in 2 cans of white beans, cumin and lime juice.
Serve it with some grated Monterey jack and a dollop of sour cream. Its the perfect light december dinner. And if you are lucky, there will be plenty leftover for a quick lunch tomorrow.
White Bean Soup
From Cooking LIght Magazine
2 cups chopped white onion
2 cups chopped seeded poblano chile
1 cup chopped red bell pepper
4 garlic cloves, minced
2 (14 oz) cans of navy or great northern beans, rinsed and drained
2 (15 oz) cans low sodium vegetable broth (I used 1 box worth of TJs brand)
1/4 cup lime juice (I just squeeze the juice from one lime)
2 tablespoons ground cumin
1 cup shredded queso chihuahua or Monterey Jack
2 1/2 tablespoons sour cream
Heat a dutch oven (or a big pot if you don’t have one like me) with a little olive oil. Add the onion, poblano, bell pepper and garlic and saute for 5 mins. Add broth, bring to a bowl. Cover, reduce heat and simmer for 10 mins. Remove from heat. Add the beans, lime juice and cumin. Cover and let stand for 5 mins. Ladle soup into a bowl and top with cheese and sour cream to taste.
This weekend was eventful for a variety of reasons. Friday night I managed to almost chop of the tip of my thumb chopping up a bell pepper for salad. I especially liked the makeshift gauze and packing tape bandage. It has healed pretty nicely so no worries.
On Saturday, I hit up GreenCity like always and came home with some goodies, including an associate bunch of peppers.
I remembered seeing a post about pickling hot peppers and since I found such a pretty assortment at the market, I decided to give it a try. In the middle of the cutting, I quickly remembered that I almost cut a chunk off my thumb the night before. Needless to say, peppers + healing wound = ouch.
Then on Sunday, Dave and I got up at 5AM to volunteer at the Chicago Marathon. We worked at the Fleet Feet Sports Aid Station that is right by our apartment in Old Town. It was a blast. It was so inspiring to see the wide range of people running and the tremendous elite athletes racing in the event. It makes me wonder if I could commit to training for a
fullhalf marathon ;-). I think I might enjoy the longer distances because I really start to get into a running grove after 3 miles or so. 5Ks just don’t cut it.