Archive | October, 2016

Bean and spinach soup

31 Oct

bean-and-spinach-soupA nice soup for cool fall days.

Ingredients:

1 Tbs. olive oil
2 tsp. chopped garlic
8 cups vegetable or chicken broth
3 cans (15 oz.) white beans, such as cannellini or great northern, drained
1 can black beans, drained and rinsed
1 red bell pepper, finely chopped
¼ cup fresh chopped parsley
2 Tbs. balsamic vinegar
Salt and white pepper to taste
1 package (10 oz.) fresh spinach, chopped, or frozen chopped spinach, thawed and squeezed dry

Directions:

Heat oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until the onion is tender, about 5 minutes. Add the broth and beans and bring to a boil. Reduce heat and cook for 30 minutes.

While the soup is cooking, combine the black beans, red pepper parsley and balsamic vinegar and salt and pepper to taste. Set aside.

Remove the soup from the heat and cool until it is very warm. Puree in food processor or blender (or with immersion blender) and return to the pot. Season with salt and white pepper. Stir in the spinach  and bring to a boil.

Divide the black bean mixture among 6 bowls and ladle the soup over the mixture.

Serves 6

 

Corn Cakes

11 Oct

corn-cakesEvery August my son plays with his bluegrass band at the Wilson County Fair in Tennessee. One year he brought us back a bag of “traditional stone ground corn” from the Livesay Grist Mill at Fiddlers Grove in Lebanon, Tenn.

On the back of the bag is a recipe for “Miss Valerie’s Hot Water Cornbread” — which I ignored for the longest time because it doesn’t include eggs, like my usual cornbread recipe, and I wondered how it could be any good. Then my daughter said she’d tried it and loved it, so I gave it a try, and she was right!

I think of cornbread as something baked in a square  or round pan and then cut into squares or wedges. In this recipe, the cakes are fried on the top of the stove.

These corn cakes are very easy to make, and the they taste yummy with a drizzle of maple syrup.

Ingredients:

1 cup stone-ground cornmeal
1/4 cup all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 Tbs. sugar
1 cup boiling water

Directions:

Mix dry ingredients, then pour in hot water and mix quickly.

Heat 1/4-inch oil in a skillet, and drop the batter by tablespoons into the hot oil. Fry until golden on both sides.

Makes about 8 to 10 cakes.