Thursday, October 22, 2009

taco soup

This recipe is in no way my original idea, but since I couldn't find a recipe for it anywhere and decided to wing it... the recipe itself is mine. It turned out really well (sometimes my winging-it doesn't) and is super delicious! And seriously, this recipe is super-duper versatile. Throw in whatever beans sound good to you. Add more or less beef if you're feeling it or have it on hand. Increase the salsa content for a bit more kick. Do your thing. It should work out. Or do it my way. It's good too; I promise. :) Try it on a cold, wonderful day... and enjoy!

RECIPE: Taco Soup

1-1 1/2 lb. ground beef
1 onion
1 taco seasoning packet
1 c. salsa
2 cans diced tomatoes {we used one reg, one with cilantro and lime}
1 can corn
1 can kidney beans
1 can red beans
1 can pinto beans
1 can black beans

Brown ground beef with onion in a med-large pot (whatever you'll do the soup in; who needs more dirty dishes, honestly?). Add all other ingredients. Bring to a boil. Reduce heat and simmer for 15-20 minutes. Serve with shredded cheddar, sour cream, tortilla chips, etc.

PS. My pictures suck. This I know. Lately they have been especially pathetic. Just trust me and not your eyes... it's tasty. Really.

Tuesday, October 6, 2009

soothing pumpkin soup with swiss cheese paninis

I got this recipe off Studio5 (recipe submitted by one Laura Wolford) a couple years back. We LOVE it! It's a bit unusual, so we have to be careful who we invite over to share it, but we think it's pretty great. I altered it a bit this time around because I didn't have any cream on hand. Instead, I used 16ish oz. of evaporated milk and threw in a couple tablespoons of butter {can't be too healthy, right?}. It tasted great. We couldn't tell the difference. I think this substitution is ideal for making this even more convenient and easy, but I'll post the original recipe. Who can resist cream, really?

We also grilled up a few swiss cheese paninis on wheat bread for the perfect fall-weather meal! Mmmm... autumn!

RECIPE: Soothing Pumpkin Soup

Serves: 4
Calories: 166

3 c. chicken stock**
1 c. whipping cream
1 (15 oz) can pumpkin puree {NOT pie filling, just pure pumpkin}
3 Tbsp. brown sugar
1 tsp. minced garlic
1 tsp. ground cumin
1 tsp. ground coriander
dash nutmeg
fresh ground pepper and salt to taste
chopped fresh cilantro or parsley to garnish {not necessary}

**Note: You really want either stock or broth, but not bullion. It comes out way too salty with bullion- especially the Mexican kind. :(

Bring chicken stock and cream to a boil. Whisk in remaining ingredients except garnish. Reduce to simmer and let cook 15 minutes. Season to taste. Ladle into soup bowls and garnish if desired.

RECIPE: Swiss Cheese Paninis

bread slices
swiss cheese, sliced

Easy-peasy. For each panini, just butter two pieces of bread (one side of each) and throw sliced swiss between the two slices (cheese touching the non-buttered sides). Grill them up for a few minutes on each side (use a griddle, frying pan, George Foreman, panini-maker, whatever works), or until cheese is melty and bread is browned and crisp. Slice in half if desired and serve with soup.

Mmm... what a quick, easy, delicious meal. Enjoy!