I had a number of friends over this weekend, some of which are vegetarians. Serving soup on a cool Fall day was the only idea I could come up with for lunch. I just don’t like the gotta-make-pasta for vegetarians cop out for a meal. So, soup it was! But, what could I come up with that would be easy peasy?
I love posole and I just canned several half pints of tomatillo sauce. That’s the ticket! I decided to use two cans of black beans to give the soup some color in place of pork. In the end, it still needed something. Something was missing….No, not pork. Could not add that…. I added three scant dashes of Tapatillo sauce and that seemed to be the trick.
Just FYI, I use low sodium ingredients. If you do not, salt and pepper the soup to taste. Paul is not crazy about cilantro, so I only provide it for garnish. If you love cilantro, add a heaping tablespoon of chopped cilantro when you add the last ingredients.
1 medium sweet onion, chopped fine
1 each red and orange bell peppers, cut pepper in quarters, then in to 2″ slices and cut into 1.5″ long matchsticks
3 garlic cloves, minced
1 tsp each of cumin and paprika
1 half pint homemade tomatillo sauce or small 6oz can green sauce from Mexican aisle from your favorite store
1 4oz can diced mild green chilies
2 32oz boxes Pacific Vegetable broth (low sodium)
2 14oz cans black beans, drained & rinsed well (low sodium)
1 30oz can white hominy, drained & rinsed well
Salt and pepper to taste (I used ¼ teaspoon each)
Dash or two or three of Tapatillo or Chulula sauce
Olive oil for cooking
Heat heavy 6 qt. stock or soup pot over medium high heat, add a scant tablespoon of olive oil. Add onions and cook until tender. Turn up heat a bit and brown the onions slightly. Add the bell peppers and garlic. Turn heat back to medium high and cook until softened. Add diced green chilies, cumin and paprika, mix well. Now add the tomatillo sauce, broth, black beans and hominy. This would be a good time to salt & pepper to taste. Turn down heat to low and simmer for 30 minutes.
Garnish with sliced radishes, Cotija cheese, sliced limes and cilantro. Bon Appétit!
#vegetarian #posole #easyrecipe #soup #comfortfood
Every year in October we are inundated by the Pink. Let me ask you this: is Pink still relevant?
I went to one of my favorite re-use stores in Boise’s Collister Center a few weeks ago, and Naomi made a casual remark that has struck me ever since. She said, “I think by now we all have awareness about breast cancer. I want to know what they are doing about it!” Naomi is right.
I can tell you what I told Naomi that day. I told her that all across this country and around the globe, there are researchers, scientists, oncologists and physicians working on that answer. In all of my years of either lobbying on Capitol Hill for breast cancer research dollars or personally donating to Expedition Inspiration, I have found that the funds we allocate in the form of grants to those researchers make a striking difference in clinical outcomes.
The reason I became involved with Expedition Inspiration in 1995 is because I knew the founder, Laura Evans. She was one of a handful of women I called the day I learned of my own diagnosis. After I moved to Boise in 1997, Laura recruited me to organize a small fundraiser and ever since then, I have been involved in one way or another with Expedition Inspiration. That involvement has become second nature to me.
I have seen and read about the progress and results of the researchers and scientists that are recipients of grants from our organization. Expedition Inspiration also makes a mark on the breast cancer science world when we invite the best and the brightest researchers and scientists to our Medical Symposium. Meeting these dedicated professionals is quite an experience. Gives me goose bumps just writing about it.
Every year we deal with the Pink. Maybe it is time to make that Pink take on a new hat. The new hat can be a mission for research rather than awareness. Who’s in with me on that?
#breastcancerEI #breastcancer #breastcancerresearch #cancerresearch #breastcancerscience #ExpedtionInspiration #LauraEvans #lauriebidaho
Summertime this year in the Northwest has produced an incredible amount of berries to pick to my heart’s content. But what to do with them became a question in my head and even entered my dream state. So many berries, how do I use them all in something different and delicious?? There is only so much sorbet I can make considering we don’t have an extra freezer in the garage.
I posted a Citrus & Fruit Scone recipe over the holidays that had lemon juice and zest. In order to cut some fat calories, I also used plain non-fat organic yogurt. So, for this batch, I changed things up a bit. The half cup of yogurt is now low fat vanilla flavor and a heaping measuring half cup full. I did add a teaspoon of lemon curd but that is because I am a bit addicted to anything citrus. If you don’t have it on hand, I am sure it won’t be too missed. It’s the fresh berries that matter!
Oh, and one more thing: freeze the berries. When you toss them in to the flour mixture, it will help them to not “bleed” so much juice. My raspberry scones bled a bit too much but to be honest, it was the consumption of a new Pinot Noir that caused me to forget a step.
2 cups quality flour
1/3 cup raw sugar
¼ teaspoon baking soda
½ teaspoon sea salt
1 tablespoon baking powder
1 stick frozen, unsalted butter
1 cup frozen fresh berries
1 teaspoon lemon curd, optional
½ heaping cup vanilla lowfat yogurt
Preheat oven to 400 degrees and adjust oven rack to middle portion. Pull butter stick from freezer as you gather your ingredients to your work surface. I have found that pulling the stick directly from the freezer is more difficult to grate. You want the stick firm but not hard.
In a large bowl, mix flour, sugar, baking soda, salt, and baking powder. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles a coarse meal. Stir in fruit.
In a small bowl or large measuring cup whisk yogurt, lemon curd and egg until well blended.
Using large fork, stir in the yogurt mixture in to flour mixture until large dough clumps form. Use your hands if you have to in order to press the dough in to a ball. The dough will be sticky – this is okay! Don’t worry…..Just make sure it is not too wet. I did use a large fork so that I would get every bit of dough for my scones.
Place dough on lightly floured surface and roll gently until dough is covered lightly in flour. Pat dough in to a 9” cake pan to form a round, making sure your dough is just about an inch thick. Flip cake pan on floured surface. Sprinkle with raw sugar and press lightly into dough. Using a sharp knife, cut into 8 wedges. Place wedges on a cookie sheet lined with parchment paper. Bake until golden brown, about 15 minutes in a gas oven, about 17 minutes in an electric oven.
Cool for 5 minutes and serve warm. Bring to room temperature or microwave 15 seconds the next day. Or two days. Depends on how long they last! #scones #summerberries #blackberries #blueberries #raspberries
PS please forgive the poor pictures. I am seriously looking in to switching my iPhone to a Samsung.
Summer is finally here in Boise, Idaho with the temperatures rising, events filling our calendars and barbecue invites every weekend. Just FYI, I prefer pool invites in the late afternoon for happy hour.
I know, I should post more often. This is not a business blog or a recipe blog. It’s just a me sharing blog. So, today, I am sharing a healthy cake that I devised from about three or four different other recipes. Part of the quest was to find a way to make the cake work with almond flour. No other reason than I love almonds, not to mention lemons. As far as I’m concerned, a perfect pairing! Wait, does that mean I need to suggest a drink? A white chocolate mocha perhaps?
|2 large free-range eggs||½ cup organic sugar|
|1 cup Greek yogurt, plain or vanilla||Zest of 2 lemons|
|½ cup blanched almonds (or not, your choice)||1 cup almond flour|
|2 tsp baking powder||1 tblsp lemon curd|
|Powdered sugar||Berries for topping|
Heat oven to 325º. Using canola oil and flour, coat a round cake tin and line the bottom with parchment paper.
Whisk eggs and sugar with an electric beater in a large bowl until mixture thickens. I actually used a small food processor, seemed to work for me. In separate bowl, combine yogurt, lemon zest, lemon curd and a pinch of salt. I left out the salt because I forgot and I am not a salt user. Just FYI. In medium food processor, finely chop the almonds until ground but still some texture. In another bowl, add the almond flour, baking powder, almonds and combine well.
Slowly stir the yogurt mixture with the egg mixture. Fold the flour mixture in and blend gently. Pour in to cake tin and bake for 30-45 minutes until cake is golden and toothpick comes out clean. After 30 minutes, cover with foil if cake appears to be getting too brown.
NOTE: if using self rising flour, only 1 tsp baking powder. For some reason, I have found using 2 tsp baking powder with almond flour helps it rise a bit better. Keep in mind that almond flour is just different but totally worth the taste!
Let cake cool completely if you can. Easier to get out! Sprinkle powdered sugar and garnish with berries.