Black Bean and Tomato Soup

Skinny Bitch Black Bean and Tomato Soup

The original version of this recipe for black bean and tomato soup comes from Kim Barnouin's Ultimate Everyday Cookbook.  Kim Barnouin of the Skinny Bitch franchise.  This recipe is a low-fat and hearty option.  We like to serve it with nacho chips and melted cheese, but a grilled cheese sandwich would also be a good accompaniment.  I think it's better day 2 (or 3) so you might consider making it on Sunday and serving it for dinner on Tuesday.

 

 

Black Bean and Tomato Soup

 

2 tablespoons oil
1 onion, chopped
2 garlic cloves, chopped
1 large red or yellow bell pepper, chopped
1 teaspoon chili powder
1 teaspoon cumin
2 (15-ounce/430 g) cans black beans, drained
and rinsed (or an equivalent amount of freshly cooked or frozen black beans)
1 (28-ounce/800 g) can plum tomatoes
½ cup corn, fresh or frozen
3 cups vegetable or chicken stock
1 cup water
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
2 teaspoons Worcestershire sauce
Juice of half a lime
½ teaspoon salt
1 tablespoon chopped green onions
1 tablespoon chopped fresh cilantro

 

Heat oil in a large pot over medium heat. Add onion and sauté 3 to 4 minutes. Add garlic and bell pepper, and sauté about 30 seconds. Add chili powder and cumin, and stir until well combined. Add black beans, tomatoes, corn, stock, water, oregano, red pepper flakes, and Worcestershire sauce. Stir and simmer about 15 minutes. Transfer half of the soup to a blender or food processor and let cool about 10 minutes. Blend until smooth and return to pot. Add lime juice and salt. Stir and simmer 5 minutes. Garnish with the green onions and cilantro.

Barefoot Contessa's Maple-Roasted Butternut Squash

Hugh made this squash recipe for Thanksgiving dinner and it was GREAT!  It is from the Barefoot Contessa Back to Basics cookbook.  We did not use pancetta this weekend, but I intend to try it with the pancetta soon.  We also used buttercup instead of butternut, and it was SO good!

Maple-Roasted Butternut Squash

1 large butternut squash (or 2 buttercup squash)
1 head garlic separated but not peeled
2 tbsp. olive oil
2 1/2 tbsp. pure maple syrup
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 ounces thinly sliced pancetta chopped
16 whole fresh sage leaves


Preheat oven to 400°. Peel and seed butternut squash and cut into 3/4- to 1-inch cubes. Place squash and whole unpeeled garlic cloves in a baking dish or on sheet pan large enough to hold them all in one layer. Toss with olive oil, maple syrup, salt, and pepper, and bake for 20 to 30 minutes, until squash begins to brown, turning once during baking.

Sprinkle pancetta and sage leaves evenly over squash and continue to bake for another 20 to 30 minutes, until squash and garlic are tender and caramelized.

Easy Weeknight Red Cabbage and Tomato

I found myself with half a head of red cabbage leftover after Thanksgiving dining was complete.  After searching the indexes of many cookbooks, I happened upon this recipe in Michael Smith's Fast Flavours.  Generally speaking, it's not my favourite cookbook.  It's not my "go to" for a last minute great recipe.  I'm not sure why, because this red cabbage is easy and great!  Even the kids loved it.  It's here on the blog because I want to make sure I don't lose this recipe, which has just enough sweet and just enough heat to make it so interesting.  In fact, I'm giving Michael Smith another chance and I've got his Hungarian Beef Stew in the crockpot now...

Red Cabbage and Tomato

1 - 19 oz (540 ml) tin diced tomatoes
1 red cabbage, thinly sliced (or half a massive red cabbage)
1 c water
1/4 c sugar
2 tbsp cider vinegar
1 tsp salt
1/2 to 1 tsp of your favourite hot sauce (we used Cholula)

Place all ingredients in a pot with a tight fitting lid.  Bring to a boil over high heat, stirring frequently.  Lowe heat and cook, covered, at a slow, steady simmer for 30 minutes, stirring occasionally.