Spicy Black Bean Soup

When it gets cold make this soup.  Not only will it warm you up when you eat it, the bonus is when you are sleeping you will ride the toot toot train and keep yourself warm under the covers.

Seriously, I love Panera Bread’s black bean soup and tonight I made a soup comparable to that, which is totally awesome because Panera Bread is 20 minutes away!  The listed ingredients made a lot and I will put some in my friend Mr. Freezer for later in the season.

medium uncooked onion, finely chopped
medium garlic cloves, minced
45 oz canned black beans, un-drained, divided (three 15 oz cans)
1tsp red pepper flakes, or to taste
tsp ground cumin
141oz fat free chicken broth or vegetable broth
10 oz canned tomatoes with green chilies
11 oz canned yellow corn, drained

Instructions

Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.

Place one can of beans in blender; add sauteed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.

Place second can of beans and broth in blender and puree until smooth; add to stockpot.

Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.

 

ROAD TRIP!!!

Me an’ brother Kyle are piling into a horseless carriage in the very near future and taking off up the road to see King Crimson one last time before the end of the 2017 US tour. Kyle caught the show in Atlanta and I saw them in Raleigh; this time we are DOING IT RIGHT by getting the VIP tickets. Meeting/Q&A with band members, bag o’ loot, front row seats… this is gonna be motherfucking epic x 9000.

I am going to be sporting this when I go:

Because I am a total geek and have no shame whatsoever.

Beefy Goulash

What is Goulash? After reading up on goulash, I did add paprika.  I also add paprika to my deviled eggs, maybe I will start calling them goulash eggs?  I joke and I digress.

This was an incredibly tasty meal.  I used turkey instead of hamburger meat as I like to be difficult and experimental.  I also used two different pastas as that’s what I had on hand.

 

INGREDIENTS:

  • 2 lbs uncooked 95% lean ground beef
  • 2 medium yellow onions, diced
  • 3 garlic cloves, minced
  • 3 cups water
  • 2 (15 oz) cans tomato sauce
  • 2 (14.5 oz) cans diced tomatoes
  • 2 tablespoons Italian seasoning
  • 3 bay leaves
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoons seasoned salt
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 12 oz uncooked elbow macaroni

DIRECTIONS:

  1. Place the ground beef in a large dutch oven and bring over medium heat. Cook, breaking up with a spoon or spatula, until the meat is browned and in small pieces. Drain the grease from the pan. Add the onions and garlic and stir together. Continue to cook for another 5 minutes or until onions are translucent. Add the water, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, seasoned salt, paprika and black pepper and stir together. Bring to a boil and then reduce heat. Cover the pot and simmer for 15-20 minutes.
  2. Add the macaroni and stir until well combined. Re-cover the pot and simmer for 20-25 minutes until the macaroni is cooked through. Remove from heat, stir and remove the bay leaves. Allow to sit for 15 minutes before serving.

I started cooking this in a pot that I thought was going to be big enough, boy was I wrong!  I had to grab a bigger pot so please make sure you have a monsterous pot!

I know what I will be eating for the next week.

 

Garden Vegetable Soup

The temperatures have been dropping which means it’s finally time to heat up the kitchen with lots of great food.

 

People, and by people I mean my Doctor, have been asking what I’ve been eating.  Today I’m eating Garden Vegetable Soup which I find taste fabulous!

 

It took me forever to cut up all these vegetables and I’m super glad I bought a mandoline slicer to make it easier!  Just be sure to watch your fingers.

 

Ingredients:

  • spray(s)cooking spray
  • 1cup(s)uncooked carrot(s), sliced
  • 12cup(s)sweet red pepper(s), diced
  • 1cup(s)frozen chopped onions
  • clove(s), medium garlic clove(s), minced
  • cup(s)fat free chicken broth, beef broth or vegetable broth
  • 1cup(s), shredded uncooked savoy cabbage, chopped
  • 1cup(s)fresh spinach, chopped
  • tsp canned tomato paste
  • 1tsp dried basil
  • 1tsp dried oregano
  • 1tsp table salt, or to taste
  • 1cup(s) uncooked zucchini, diced

Instructions

  • Spray large saucepan with cooking spray; heat. Sauté carrot, pepper, onion, and garlic over low heat until soft, about 5 minutes. Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt; bring to boil. Reduce heat; simmer, covered, about 15 minutes. Stir in zucchini; cook 3-4 minutes more. Serve hot. Yields about 1 cup per serving.

    I always use more garlic than any recipe calls for and I also added more zucchini because I love big chunks of zucchini.  I hope you enjoy this as much as I do.

Socially secure

I have succeeded in reaching a life-long goal.

I am now old enough to go on Social Security. This means that I am FINALLY going get some (all? more?) of that money back that was yanked outta my pay checks going back to 1972.

All you youngsters can just put a cork in your cheese holes for the time being. The money I am getting now is MY money, not yours. I am going to have to live quite a bit longer before I start collecting my filthy loot off of your backs. Will I last that long? Time will tell. In the meantime, I am going to cover my bed in yankee greenbacks and just roll around naked all over it, then drive far far away and spend it because damn, that will be some nasty cash.