colleen, I just saw your request for my black bean soup. It's a spin-off of Moosewood's bean soup

M

marilynfl

Moderator
Basically, I take their soup and cook it with a ham hock (because that's how we had it Tampa...but this also invalidates its vegetarian-ness) and at the end I add a can of "smashed beans" from Bush's Cocina Latina bean series (**see note below) because I like it thick enough to mortar bricks.

Moosewood Brazilian Black Bean

2 cups black beans

2 tablespoons oil (approximately)

1 cup onions, chopped

3 cloves garlic, crushed

1 large carrot, chopped

1 stalk celery, chopped

1 cup green pepper, chopped (optional)

1 teaspoon ground coriander

1 1/2 teaspoon ground cumin

2 oranges, peeled and sectioned and seeded

1/2 cup orange juice

1 tablespoon dry sherry

1/4 teaspoon black pepper

1/4 teaspoon red pepper

1/2 teaspoon fresh lemon juice (I use red wine vinegar because that's what they used at Columbia restaurant).

Rinse the beans. Cover them with water, and let them soak several hours (at least 4) or overnight. Pour off excess water from beans. Place beans in saucepan with 3 1/2 cups water or stock and salt. Bring to a boil, cover, simmer 1 1/2 hours over very low heat. Saute onions and garlic in oil. Then add carrot, celery and green pepper. Add a little water to the vegetables to steam them along. Add the coriander and cumin. When everything seems just as it should be, add saute to the beans. Let the soup continue to simmer over lowest possible heat. Add oranges, orange juice, sherry, black pepper, red pepper and lemon juice to soup. Give it a stir, cover, and cook for 10 minutes. Taste for seasoning. If you wish to thin, add water; if you wish to thicken, puree some or all of the soup in a blender. Serve topped with sour cream or yogurt.

Note: I think these beans have been discontinued, but I bought over a dozen cans back when I realized how much I liked them.

https://www.amazon.com/Bushs-Cocina-Latina-Machacados-Beans/dp/B0716JNC2D

 
Thanks!!!! I'm really, really behind with my recipe plans

Keep eyeing those black beans in fridge but just made turkey noodle soup to go over leftover mashed potatoes from post T-day turkey - next 3-days. Craving red beans and rice - have a good idea where my chunk of andouille is in freezer. Wanting black eyed pea soup for New Years. And next up is Marg's chickpea soup you just made. So will be mid-January before I need a soup plan. I would have poked you again. Everything I'm making takes too long for us to eat smileys/wink.gif But, small batch cooking is sooooooo much work smileys/frown.gif Printed your recipe! Still have to make the rye bread! Bought the Bob's Red Mill wheat gluten you've suggested! Colleen

 
Eating Yotam's eggplant and polenta from freezer tonight w/Coho

cooked on stovetop and our turkey noodle soup. Making a big batch of buttermilk bran muffins to share around - can't wait! (And creme fraiche from buttermilk and heavy cream!) No Christmas cookies or Crack this year - kids are all watching their weight. Was going to make truffles from Trader Joe's Peppermint JoJos but Dh and I are enjoying 2/day dipped in milk as a mid-morning holiday treat. Chocolate, peppermint and milk - what could be better! Colleen

 
I'll be interested to hear how the polenta fares in the freezer

I'm making the assumption that it is his fresh corn polenta...

We are ardent fans of that dish and it will make at least one appearance on the table during corn season.

 
Great! Both DH and I thought the polenta was still amazing but the

eggplant while tasty, was not the same as original. I was thinking more eggplant flavor which supports DH's comment that the acidic from the tomato was missing. May add a splash of vinegar and/or squeeze of tomato paste to last little bit to see. I don't have any more finished polenta frozen (have cooked and uncooked corn portions). This ~1.5 portions I froze a month or 2 ago was after 2 dinners served as side dish. I would freeze leftovers again. Colleen

 
And on the next day, the remaining polenta was still amazing and the eggplant

was much more the way we remember it with the addition of a squeeze of tomato paste and a small splash of white vinegar. Colleen

 
REC: Beth's 6-Week Buttermilk Bran Muffins

I just realized I haven't shared my mom's well loved buttermilk bran muffins! Her's are different from most recipes because she has shredded wheat cereal along with the bran. Even the full batch is always eaten within 2 weeks, shared around! I seldom add nuts to the batter because younger son is allergic. Colleen

Beth's Muffins (1/2 batch)
2 cups dried fruit - raisins, dates, Craisins, etc.
1 cup boiling water
1 cup broken shredded wheat
1 cup boiling water
2 1/2 cups flour (I do 2 cups AP w/ 1/2 cup white whole wheat)
2 1/2 tsp baking soda
1/2 tsp. salt
1 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup butter-flavored Crisco
2 beaten eggs
2 cups buttermilk
2 cups Kellogg's All Bran cereal
(1/2-1 cup chopped toasted pecans or walnuts, optional)
(ground flax seeds sprinkled on top, optional)

Pour 1 cup boiling water over the dried fruit, let cool. Drain dried fruit (I save "water" to use in other recipes)
Pour 1 cup boiling water over the shredded wheat, let cool.
Stir flour, salt, soda, together in a medium bowl. Set aside.
In a large mixing bowl, cream sugar and shortening, add beaten eggs and beat until fluffy.
Stir flour mixture into sugar mixture until just mixed.
Alternately add half portions of All Bran, with buttermilk, cooled shredded wheat and drained fruit, stirring just to mix. Add remaining half of each, stirring just to mix.
Bake 20-25 minutes in a 350 degree oven.
Refrigerate leftover batter.

Beth's Muffins Full Batch Recipe
4 cups dried fruit - raisins, dates, Craisins, etc.
2 cups boiling water
2 cups broken shredded wheat
2 cups boiling water
5 cups flour (I do 3 1/2 cups AP, 1 cup white whole wheat, and 1/2 cup almond flour)
5 1/4 tsp baking soda
1 tsp. salt
2 cups granulated sugar
3/4 cup packed brown sugar
1 cup butter-flavored Crisco
4 beaten eggs
4 cups buttermilk (1 quart)
4 cups Kellogg's All Bran cereal
(1-2 cups chopped toasted pecans or walnuts, optional)
(ground flax seeds sprinkled on top, optional)
Pour 2 cups boiling water over the dried fruit, let cool. Drain dried fruit (I save "water" to use in other recipes)
Pour 2 cups boiling water over the shredded wheat, let cool.
Stir flour, salt, soda, together in a medium bowl. Set aside.
In a very large mixing bowl, cream sugar and shortening, add beaten eggs and beat until fluffy.
Stir flour mixture into sugar mixture until just mixed.
Alternately add half portions of All Bran, with buttermilk, cooled shredded wheat and drained fruit, stirring just to mix. Add remaining half of each, stirring just to mix.
Bake 20-25 minutes in a 350 degree oven.
Refrigerate leftover batter.

 
REC: King Arthur's 6-Week Buttermilk Bran Muffins (with bran flakes and oil)

Update: Tasty! Colleen

Made this batter this morning - haven't baked, yet. Tried to follow my mom's recipe but substituting bran flakes and vegetable oil. I used 1 cup of crushed shredded wheat as the first cereal soaked in boiling water, like my mother's recipe, and also soaked the 2 cups of dried fruit in 1 cup boiling water, cooled, drained and then added damp raisins to batter before stirring in the dry cereal flakes. I wanted a more molasses flavor so I added 1 TBS to sugar, buttermilk and eggs mixture. Colleen

Zella Lane's 2-week Bran Muffins - Yield: 18 standard muffins, or 45 mini muffins.
KA TIPS:
You'll just want to add an additional two teaspoons of buttermilk for each cup of whole wheat flour used.
While we haven't tested this recipe using bananas, try adding 1/2 cup (113 grams) of mashed bananas to the muffin batter, reduce the vegetable oil to 1/4 cup (50 grams) and the buttermilk to 1 3/4 cup (397 grams).
Your Baker's Hotline representative suggested I add 1 cup of unfed sourdough discard and reduce the buttermilk and the flour by 4 oz each. It worked very well. Same great muffins and I don't feel guilty about the unfed starter being unused.

1 cup (227g) boiling water
1 cup (71g) bran cereal (buds or twigs); or 1 3/4 cups (71g) bran flakes (I used 1 cup crushed shredded wheat)
1/2 cup (99g) vegetable oil (can sub 1/2 cup butter)
2 1/2 cups (301g) King Arthur Unbleached All-Purpose Flour (I used 2 cups AP + 1/2 cup white whole wheat)
2 1/2 teaspoons baking soda
1 teaspoon salt
1 to 1 1/2 cups cup (170g to 255g) raisins or currants ( I used 2 cups of raisins, golden raisins, and chopped dried pineapple)
2 large eggs
2 cups (454g) buttermilk
1 1/4 cups (248g) sugar (I used 1 cup of granulated + 1/4 cup packed light brown sugar)
(1-2 TBS molasses - optional)
2 cups (142g) bran cereal (buds or twigs); or 3 1/2 cups (142g) bran flakes (I used 3 1/2 cups (142g) of Aldi bran flakes)

1.In a small mixing bowl, pour the boiling water over the 1 cup of cereal. Allow the mixture to cool to lukewarm, about 45 minutes.
2.While the water/cereal mixture cools, blend together the flour, soda, and salt in a large mixing bowl. Stir in the raisins or currants. Set it aside.
3.Stir the vegetable oil into the cooled water/cereal mixture. Set it aside.
4.Whisk together the eggs, buttermilk, and sugar. Combine this with the flour/raisin mixture. Stir in the dry cereal.
5.Finally, add the water/bran/oil mixture, stirring till thoroughly combined. Cover the bowl and refrigerate overnight.
6.Preheat your oven to 375°F. Lightly grease a standard muffin pan, or line with paper cups, and grease the cups. Use as many wells as you like; since this recipe can live in the fridge for a couple of weeks, there's no need to bake 12 muffins all at once.
7.Heap the thick batter in the muffin cups; a generous 1/4 cup batter (about 3 1/2 ounces, or 100g) is a good amount to use.
8.Bake the muffins for 20 to 25 minutes, till a cake tester inserted into the center of a muffin comes out clean.
9.Remove from the oven, and tip the muffins in the pan slightly to prevent their bottoms steaming and becoming soggy. Serve warm; or transfer to a rack to cool completely.
10.To bake mini muffins, heap the batter in the muffin cups, and bake for about 15 minutes, till the muffins test done.

https://www.kingarthurflour.com/recipes/zella-lanes-2-week-bran-muffins-recipe

 
REC: New Years Black Eyed Pea Stewp

Our annual NY celebration (and 1ce or 2wce throughout the year) for luck in the New Year! Colleen

We've had this a couple of times since 1/1/16. Really tasty! I start with Pat-No-Cal's Jambalaya recipe from 2008 (Thanks Pat!), altered each time to use the ingredients I have on hand, plus the star - Glory canned Seasoned Black Eyed Peas. Can add chunks of ham with chicken, if you have them. We serve with fried cabbage and corn bread.

This Time New Year's Black Eyed Pea Stew
Spray oil
2 slices bacon, chopped into 1/4" square pieces
1/4 lb Andouille, cut lengthwise into quarters and then into 1/4" slices (little wedges)
1 large clove of garlic, minced
1 large onion (~1 cup), chop 1/2 fine and 1/2 chunky
2 medium carrots, pared, sliced (I quarter thicker part, half thinner part and slice diagonally)
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
(chopped jalapeño - didn't add but might next time)
1/4-1/2 cup frozen sliced okra (I sub wonderful Margaret Holmes undrained canned Tomatoes, Okra and Corn blend)
1/2-1 cup fresh/frozen corn
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp sweet paprika (haven't added - my paprika is buried in the freezer somewhere smileys/wink.gif
1/4 tsp onion powder
1/2 tsp salt (did not add, used chicken broth and salted at table)
1/8 tsp freshly ground Trader Joe's Garlic Salt
several shakes of Penzy's Black and Red pepper blend
1/4 tsp freshly ground pepper
1/2 tsp Durkee Cajun seasoning blend
1 bay leaf
1 can Glory Seasoned Black Eyed Peas - undrained
1 cup chicken/vegetable stock
1-2 TBS Trader Joe's squeeze tomato paste
1 14 oz can whole tomatoes and juice - rough chopped chunky
1-2 cups roasted/rotisserie chicken chunks - white and dark meat
(add ham chunks if you have them)
1 cup cooked rice
2 TBS freshly chopped parsley (I used 1 tsp dried parsley)
3 green onions, finely chopped
1/4-1/2 tsp hot pepper sauce (used 1/4 tsp Trappey's Louisiana Hot Sauce)
Sour cream, for garnish
Green onions, finely chopped for garnish
Louisiana Hot Sauce for garnish

1. In a large Dutch oven, spray pan with oil and fry bacon bits until crisp. Remove pieces to bowl.
2. Add Andouille wedges to pan and sauté lightly in bacon fat. Remove pieces to bowl with bacon.
3. Add veggies and spices to the pan and sauté for 5 minutes until the onions are tender.
4. Add black eyed peas, andouille, bacon, tomatoes, tomato paste, and stock and bring to a boil. Lower heat and cook for 15 minutes.
5. Stir in chicken, (ham), rice, parsley, green onions. Cover and cook 5 minutes longer to warm. Taste and add hot sauce to your liking or serve on the side.
6. Top each bowl with a dollop of sour cream and more chopped green onions.

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=249785

 
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