I don't actually make this with cannellini beans, I use a can of mixed beans. When I was first given this recipe, I couldn't find cannellini beans anywhere in our small town, and quickly gave up looking for such an 'exotic' ingredient. I have since learned that they are simply white kidney beans *blush*, but I enjoy the variety of beans in this soup too much to change now!
This soup can be cooked up in a hurry if everyone is starving and you're pressed for time! Serve with fresh bread or biscuits!!
1 onion, diced
1 carrot, diced
1 celery stalk, diced
1 tbsp olive oil
3/4 lbs potatoes, diced
1 small zucchini, diced
1 can (14.5 oz) tomatos with garlic & basil
1 can cannellini beans, rinsed
14 oz fat free chicken broth
3/4 tsp italian seasoning
1/2 tsp salt
pepper
parmesan cheese
Cook onion, celery, carrot in olive oil on med-high for 4 minutes. Add the rest of the ingredients (except cheese) and 2 cups water. Cover and boil until potatos are done (about 10 minutes).
Serve with parmesan. Makes about 9 cups.
I usually use diced tomatos (fresh is awesome, but lots of extra chopping), and add a clove (or two) of garlic to the onion step, as well as dried or fresh basil. Yummy!
Monday, September 29, 2008
Cornmeal Wraps
A friend passed along this recipe, as I was complaining one day about the rising cost of taco shells, especially considering that my six year old will eat anywhere from two to six of them at any given sitting of a taco dinner. These cook up much like crepes, but are deliciously tasty, and wrap really well, too!
3 eggs
1 1/2 c. milk
1 c. flour
1/2 c. cornmeal
1 tsp salt
2 tbsp melted margarine
Mix eggs and milk. Stir flour and salt together, add to milk mixture. Stir in cornmeal and margarine. Spoon thinly into skillet, cooking like a crepe/pancake. Makes 12.
Enjoy!
3 eggs
1 1/2 c. milk
1 c. flour
1/2 c. cornmeal
1 tsp salt
2 tbsp melted margarine
Mix eggs and milk. Stir flour and salt together, add to milk mixture. Stir in cornmeal and margarine. Spoon thinly into skillet, cooking like a crepe/pancake. Makes 12.
Enjoy!
Friday, September 26, 2008
one pot chili and cornbread
I spent the day working my yard sale, and am now definitely sick with some nasty head cold. Regardless of how I feel, the kids still want to eat. Time to pull out some comfort food that is also easy food. Ahh, yes. One pot chili and cornbread!
Start with a basic chili. I like to do a vegetarian one, to keep it cheap and easy. Just saute up some diced peppers in my cast iron pot, add in some taco seasoning, a can of tomatoes, some tomato paste (about 3 tbsp) and some water and let it mellow on the stove. After about 5-10 minutes, toss in some beans. I like chickpeas and red kidney beans, myself. Both are cheap and easy, with a quick rinse and add in to the chili.
Meanwhile, I make my cornbread topping. This is adapted from one of my favorite vegan cookbooks, adapted because we like dairy here.
1 cup + 2 tbsp milk
1 tbsp apple cider vinegar
1 cup flour
1 cup cornmeal
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
2 tbsp oil
Preheat your oven to 400, mix vinegar and milk, let sit.
Mix dry ingredients. When milk has soured (5 minutes or so), stir in your oil, then add to your dry ingredients. Mix just until all is wet. Then spoon on to your chili and pop it in the oven for 15-20 minutes.
If you don't have a cast iron pan, you can toss your chili into a big dish, then add the topping. But why wouldn't you want a cast iron pan? Oh, that's right, you might like to use your shoulders for more than heavy lifting. ;)
If you want, toss some grated cheese on top of the cornbread before serving. Yum!
Start with a basic chili. I like to do a vegetarian one, to keep it cheap and easy. Just saute up some diced peppers in my cast iron pot, add in some taco seasoning, a can of tomatoes, some tomato paste (about 3 tbsp) and some water and let it mellow on the stove. After about 5-10 minutes, toss in some beans. I like chickpeas and red kidney beans, myself. Both are cheap and easy, with a quick rinse and add in to the chili.
Meanwhile, I make my cornbread topping. This is adapted from one of my favorite vegan cookbooks, adapted because we like dairy here.
1 cup + 2 tbsp milk
1 tbsp apple cider vinegar
1 cup flour
1 cup cornmeal
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
2 tbsp oil
Preheat your oven to 400, mix vinegar and milk, let sit.
Mix dry ingredients. When milk has soured (5 minutes or so), stir in your oil, then add to your dry ingredients. Mix just until all is wet. Then spoon on to your chili and pop it in the oven for 15-20 minutes.
If you don't have a cast iron pan, you can toss your chili into a big dish, then add the topping. But why wouldn't you want a cast iron pan? Oh, that's right, you might like to use your shoulders for more than heavy lifting. ;)
If you want, toss some grated cheese on top of the cornbread before serving. Yum!
Thursday, September 25, 2008
Tex-Mex seasoning
My kids are huge fans of Tex-Mex food. Tacos, burritos, enchiladas, nachos. It could be the cheese toppings, because they aren't all salsa or sour cream fans (oh, what they miss by being a little picky...).
I discovered that it is possible - and way cheaper! - to make my own taco seasoning, instead of buying the little packets of the stuff at the grocery store. It's also much easier to cut back on the salt, so it's a win/win.
1 tbsp. chili powder
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. dry oregano
1 tsp. sugar
1/2 tsp. salt
See, stuff you probably already have in the house! 3 tbsp of this mix equals one package of mix. I like to make a triple batch and have some on hand for quick tex-mex meals.
I discovered that it is possible - and way cheaper! - to make my own taco seasoning, instead of buying the little packets of the stuff at the grocery store. It's also much easier to cut back on the salt, so it's a win/win.
1 tbsp. chili powder
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. dry oregano
1 tsp. sugar
1/2 tsp. salt
See, stuff you probably already have in the house! 3 tbsp of this mix equals one package of mix. I like to make a triple batch and have some on hand for quick tex-mex meals.
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