Thursday, September 30, 2010

pinto beans. Chunky Potato Soup, Fiesta Pasta Soup

Hello. I love this time of year.. not to hot and not to cold (yet) A good time to go walking. I took Rocky to the stop sign and back last night. He's a bit rusty on his walking manners. But, all in all he did good. I had someone stop us while we were walking and asked some questions about the trailer that is at the end of the driveway. Questions I was not comfortable answering, even when they told me their reason to ask. Said they were thinking of parking a camper in lot #1. I'm still not comfortable with all their questions, such as how long have they been gone. when are they coming back, how many cars do they usually park there. There are park rules that only 2 cars/trucks per camper. So, even if they are thinking of moving a camper in.. sounds like they already know the rules and are trying to bend them. If not, then maybe they are caseing that trailer for something later. either way. I was not very helpful. I said I thought she was going to be back before the weekend. I have no idea how long she's been gone or when she's going to be back. none of my busness,.

As I said this is great weather to be outside, also great weather for soups, stews or a pot of beans.
I'm making beans and cornbread for our dinner tonight. but I have posted a couple of recipes to my groups that, if we were a larger family I would be making as well..


Pinto Beans

1 1/2 cups dry Pinto beans
water to cover well
1/2 tsp baking soda
seasoning of choice
Hamburger or other meat to add

Pick through Pinto beans removing bean sized pebbles and beans that don't look good.
Wash well under running water. place in crockpot and add enough water to cover and then some. Beans will swell while cooking. put on lid Turn on Crockpot. about 4 hours later, stir in the baking soda. it helps to reduce the "toot" factor in beans. two hours later, Brown hamburger or cut up some ham ( what every meat your adding to your beans) Season hamburger as it's browning with your choice. Garlic Powder, Onion Powder, Rosemary, Orengano, Thyme, Sage, or any blends you enjoy. add to the beans, and let cook at least one more hour. Re season just before serving. I like to bake some cornbread to go with our beans.


Fiesta Pasta Soup
"From Our Home to Yours"
Ozark First Church of the Nazarene
6 oz Vermicelli Pasta, broken into 1 inch pieces
3 cans Chicken Broth
2 cups Water
1 can diced Tomatoes and Green Chilies
2 Tablespoon fresh Cilantro, minced
1 Tablespoon Lime Juice
1 teaspoon Chili powder
1/2 teaspoon Cumin
1/2 pound smoked Sausages
1 (14 oz) can Mexi Corn
1 (14 oz) can Black Beans, rinsed and drained
grated Cheddar or Monterey Jack Cheese
Combine broth,water, tomatoes, cilantro, chilie power, and cumin in a large pot. Bring to a boil. cover, reduce heat, sinner for 10 minutes
While that cooks, cut sausage in half lengthwise and then thinely slice. Add meat, pasta, corn and beans to broth. Cover and simmer 10 t o12 minuts or until Pasta is cooked. Stir in Lime Juice. Ladle into bowls and garnish with grated cheddar or Monterey Jack cheese.


Chunky Potato Soup
"From Our Home to Yours"
Ozark First Church of the Nazarene
3 medium red Potatoes
black Pepper
1/2 teaspoon Sugar
1 cup Chedder Cheese, (Shredded)
1 small Onion
3 Tablespoons all-purpose Flour
red pepper
3 cups Milk
2 cups Water
1 cup cooked Ham
3 tablespoons Butter
Peel potates and cut into 1 inch cubes. Boil in a large pot until tender. Drain, saving the liquid. Set potatoes aside. Measure 1 cup potatoe juice, adding water if necessary to make one cup. Set aside
Finely chop onion. Melt butter over medium heat. Add onion and cook until translucent and tender. but not brown.
Add flour to pan, season with pepper to taste. Cook 3 minutes
Gradually add potatoes, reserved potatoe water, milk and sugar to the onions. stir well. Add cheese and ham. Simmer over low heat for 30 minutes, stirring frequently. Store any left overes covered, in refigerator. Makes 12 servings

No comments: