experiments in cooking
Apr. 17th, 2007 10:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dancingyeli don't usually cook much...i can do stir-fry and pasta with pesto and a turkey pasta thing and a beef pasta thing (notice a theme?) and several other relatively simple dishes, but i don't have much variety in my repertoire and i tend to be too lazy to do anything that takes more than 40 minutes or so to deal with. i'll make curry sometimes, which takes longer, but i have to have planned for it in advance. today, david and i really felt like soup, so i pulled out my (never-before used) cookbook entitled "Cheap. Fast. Good!" with the terrible punctuations and all, and found a tortilla bean soup that sounded yummy. and it turned out great! we modified the recipe some, to better suit our bean and spice preferences. it turned out rather stew-like, which was fine but not entirely what we expected, but so yummy! and vegeterian, which is good since it's very cheesy and i'm trying to do the whole separate-meat-and-milk thing.
ingredients:
2 teaspoons vegetable oil
1 medium onion
1 can (15oz) red beans
1 can (15oz) black beans (i really don't like those, so we used chickpeas instead)
1 can (14.5oz) diced tomatoes seasoned with garlic and onion (we got a can seasoned with garlic, basil, and oregano and just used plenty of onion powder)
1 clove of fresh minced garlic (we love garlic, so we used 4! and a tonne of garlic powder! and it still was slightly not garlicky enough for me. heh.)
3/4 cup yellow corn kernels
1 teaspoon chili powder (we used significantly more than that)
1/2 teaspoon ground cumin (we didn't have any, by accident, so we used a weird moroccan spice my boss gave me for christmas, and i didn't like it much)
1 can (14oz) vegetable broth (should've used more!)
1/2 teaspoon sugar
juice of 1/2 lime (we got it in the little lime-shaped bottle, so we had no idea how much we were supposed to use. we just poured a bunch in, tasted, poured more, and so on.)
tortilla chips
mexican-blended cheese
(the instructions didn't have this, but we also added black pepper and garlic powder, and cut up avocado to put on top.)
directions (in summary form):
heat the oil in a soup pot over medium heat. peel and coarsely chop the onion. add it to the pot, turn the heat to medium high, and cook, stirring occasionally. rinse and drain the beans, then add them. add the tomatoes in their juice, the garlic, corn, chili powder, and cumin (we also added lots of onion and garlic powder at this point, and later, too.). add the vegetable broth, sugar, and lime juice. bring to a boil. at this point, even though the book didn't say this, we added lots of cheese, which made the soup nice and creamy, but also a bit thick. we also added lots more of the spices, since the cheese sort of soaked up the flavors. then, we let it simmer (like the instructions said) for 7-10 minutes and served with tortilla chips and chinks of avocado. yum!
for next time, we'll probably use less beans and more vegetable broth. the cheese was good, i couldn't believe the book just suggested to sprinkle it on top and not include it in the soup itself! and i definitely need to acquire ground cumin, since mine seems to have gone missing, sadly.
ingredients:
2 teaspoons vegetable oil
1 medium onion
1 can (15oz) red beans
1 can (15oz) black beans (i really don't like those, so we used chickpeas instead)
1 can (14.5oz) diced tomatoes seasoned with garlic and onion (we got a can seasoned with garlic, basil, and oregano and just used plenty of onion powder)
1 clove of fresh minced garlic (we love garlic, so we used 4! and a tonne of garlic powder! and it still was slightly not garlicky enough for me. heh.)
3/4 cup yellow corn kernels
1 teaspoon chili powder (we used significantly more than that)
1/2 teaspoon ground cumin (we didn't have any, by accident, so we used a weird moroccan spice my boss gave me for christmas, and i didn't like it much)
1 can (14oz) vegetable broth (should've used more!)
1/2 teaspoon sugar
juice of 1/2 lime (we got it in the little lime-shaped bottle, so we had no idea how much we were supposed to use. we just poured a bunch in, tasted, poured more, and so on.)
tortilla chips
mexican-blended cheese
(the instructions didn't have this, but we also added black pepper and garlic powder, and cut up avocado to put on top.)
directions (in summary form):
heat the oil in a soup pot over medium heat. peel and coarsely chop the onion. add it to the pot, turn the heat to medium high, and cook, stirring occasionally. rinse and drain the beans, then add them. add the tomatoes in their juice, the garlic, corn, chili powder, and cumin (we also added lots of onion and garlic powder at this point, and later, too.). add the vegetable broth, sugar, and lime juice. bring to a boil. at this point, even though the book didn't say this, we added lots of cheese, which made the soup nice and creamy, but also a bit thick. we also added lots more of the spices, since the cheese sort of soaked up the flavors. then, we let it simmer (like the instructions said) for 7-10 minutes and served with tortilla chips and chinks of avocado. yum!
for next time, we'll probably use less beans and more vegetable broth. the cheese was good, i couldn't believe the book just suggested to sprinkle it on top and not include it in the soup itself! and i definitely need to acquire ground cumin, since mine seems to have gone missing, sadly.
