OK: Spring is here, and it is more or less not soup weather, but I have the Song stuck in my head, and was thinking about this (if you want it to be) one pot soup. Now I have no idea of what I am doing cooking wise, I just know its filling cheap, and freezable. By all means update as you see fit.
Starting with the basics you need your beans (drained and washed), stock, onion (I like a rough chunky chop) garlic (run through a garlic press), cilantro (rough chop also) and lime juice for sure.
Bacon while optional, is strongly encouraged (3, 4 or 5 pieces? Your call). Chop the bacon up and get it sizzling, once that is almost good, drain out most of the grease (if you want of course) drop the heat and put in the onion and garlic. If you are skipping the bacon, I would use a little canola oil and salt.
Once everything is getting happy happy, add a bit of the cilantro, some lime juice, and then add some Pilsner or something lighter – I would say go Tecate to keep the vibe going, or Kelso’s Pils would work perfectly (out of a can, whatever you do) and scrape up all of the good bits, add the beans and stock and spice to your tastes, Cumin, some cayenne pepper powder, or chipotle in adobo, or both. After that and let it simmer away low and slow.
I have been reading more and more about adding a tablespoon of red wine vinegar, to be added just before the beans and stock. You can also says to take a cup or two of the soup, after it has been simmering for a bit and blend it and add it back in to thicken.
When the smell has you hungry enough, serve with some diced raw onion, cilantro, lime wedge and sour cream. Hell throw a poached or over easy egg on top and have it for breakfast. Share and Enjoy!
Weather like this calls for something hearty, but I want something on a bun, something that may or may not be topped with cheese, and hot sauce.
Something easy to make, with very little clean up. So out comes the Crockpot, and in goes one of my favorite treats: Sausage and Peppers. I will say I would rather them grilled, but given the snow / sleet / rain, that’s not happening.
Dead easy to make: put the chopped onions and peppers (and mushrooms if that’s your thing) in with the sausage. You can or cannot cut them up, that’s your choice. Add some water / wine / beer and some tomato sauce. I prefer very, very little, or none at all if given my druthers, but using a whole can is what most recipes call for. Beyond that its set and forget until it is time to serve.
I say use a nice sandwich roll, and stuff it full with some added toppings, or keep it barebones. It is infinitely versatile and adaptable so run with it! I am fund of picking up some random stuffs from the Grocer’s olive bar and scoop some of that onto it. I also tried a pub style cheddar cheese the other day, that was made with mustard seeds (and I think beer), that would kill on a sandwich like this. Stone ground mustard and sausage is one of those perfect matches. Again, if it tastes good together, toss it on, come up with some crazy combo!
Beer with this? The usual suspects: Saison, Pils, maybe a Lager?
Continuing with my sandwich fixation, I present to you my childhood favorite: Potatoes and Eggs. This was the thing my grandparents would make me for breakfast when they stayed over. It is the perfect low budget working persons dish. You get your carbs proteins, and fats, and what can the food cost be for a potato , a few eggs and some onion? Maybe it is a New York Italian thing, but if you are trying to stretch what you have laying around, look no further.
Thinly sliced potatoes fried up add the eggs and you are done. Really it couldn’t be simpler but man did it taste good. Really I could do it the same way every time and be fine with it. Keeping that in mind, my recent mash-up does not stray all that far from the original.
For starters I am adding bacon, or pancetta, dicing that up and letting it get happy happy in the pan with a bit of thinly sliced onion. Once that starts to render down I toss in the potato (boiled or micro waved a bit then sliced or cubed). Season it to taste with sea salt and cracked black pepper. Once that all gets crisp, I toss in a bit of roasted and fried peppers, let them warm up for a second, and then in go the eggs.
That’s it, once the eggs are cooked, onto the bread they go. Slice the Sandwich in half and you are ready to eat. I guess you can add cheese, but I have never found the need for it, your call of course.
The great thing is, this is fantastic for breakfast, lunch, dinner, or a snack. It could be served hot or cold. Try letting it sit overnight in the fridge and then having it for breakfast or lunch, and see what I mean. It only gets better!