comfort food

KNR, p. 201 “Black Bean Lentil Soup”

 

This year our football and baseball playoff parties may be at home, but it’s still time for great food, easy to make for a group of ten.

 

We both like black beans in several dishes, so we decided to make black bean soup, but added diced tomatoes and lentils for texture and color. This soup is so thick that it can be used as a topping for rice or pasta.

 

I ate it like chili, in a bowl, and there was very little soupy liquid. Don’t want it that thick? Just add water.

 

Print
"Black Bean Lentil Soup"
Author: 
Recipe type: soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • 4 cups water (add another cup for a thinner consistency)
  • 1 ½ Tablespoons sea salt
  • 1 cup Bob’s Red Mill Vegi-soup Mix – dry (or 1 cup uncooked lentils)
  • 6 15 oz. cans black beans (not soy)
  • 1 15 oz. can fire roasted diced tomatoes with garlic
  • 1 4 oz. can chopped green chilies
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 2 teaspoons chili powder
Instructions
  1. Spray large soup pot with canola pan spray (for easier clean up).
  2. Add water, sea salt, and dry vegi-soup mix.
  3. Cover pot and bring to boil. Boil for 20 minutes, stirring occasionally.
  4. Remove from heat.
  5. Add black beans, diced tomatoes, chilies, garlic powder, onion powder, chili powder, and stir until well mixed, then return to heat.
  6. Cover pot and cook on medium for about an hour, until lentils are tender.
  7. Stir frequently to keep beans from sticking.

 

We made so much while testing the recipe, that I gave some to the neighbors to try. They lived. Promise!  🙂

 

This one bubbles and pops, so keep the lid on.

 

Optional garnish: sprinkle shredded cheese on top.

 

Options:
Add meat and/or serve over rice/pasta for a delicious, filling, main dish.
A scoop on top of a baked potato would be delish!

 

Watch the game, and enjoy!  🙂

 

 

Save

Save

Save

Save

Save

Save

KNR, p. 136 “Chicken and Sausage Gumbo”

 

Gumbo1-1

 

A friend of ours usually goes to New Orleans every year to celebrate Mardi Gras, but this year she had to miss it because of a work conflict. She loves the great food and the music, and has even thought of moving there. (I think she just wants to get away from all the snow and ice up here.) Since she couldn’t go, we thought we’d have her over for dinner, cook up some gumbo, and get some lively New Orleans music streamed in.

 

She likes both seafood and meat gumbos, and our recipe combines both. I’ve been told that there are as many gumbo recipes as there are cooks to make it. Apparently, as long as celery, green bell peppers, and onions are the base, almost anything else can go into the pot.

 

Here’s our version:

Print
"Chicken and Sausage Gumbo"
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound boneless, skinless chicken, cut into 1 inch chunks, and seasoned with salt
  • 1 Tablespoon olive oil
  • ½ pound Andouille sausage, cut into 1/2-inch chunks
  • ½ pound smoked sausage, cut into 1/2 inch chunks
  • ½ pound okra pods, sliced into 1/4 inch slices, stems removed (or 2 cups sliced, frozen okra)
  • 1 teaspoon sea salt
  • 1 teaspoon + 4 Tablespoons butter/canola spread
  • 6 Tablespoons all-purpose flour
  • 2 cups celery, chopped
  • 1 cup diced onion
  • 1 cup green bell pepper, seeded, then chopped into 1/4 ” pieces
  • 1 cup red bell pepper, seeded, then chopped into 1/4” pieces
  • 2 Tablespoons minced garlic
  • 2-3 cups low sodium chicken broth (2 cups for stew, 3 cups for soup)
  • 1 Tablespoon Bay seasoning
  • (optional) 1/2 pound cooked, peeled, deveined shrimp
  • Cooked white rice
Instructions
  1. Salt the chicken, all sides. In deepest pot you have, use 1 Tablespoon olive oil and sauté the chicken on medium high heat until golden brown – about 5 mins.
  2. Add sausages and 1 Tablespoon chicken broth to the pot. Lower heat to medium-low, cover and cook for about 20 minutes, stirring occasionally to keep meat from sticking. Take off heat.
  3. Meanwhile, sauté the okra with 1 teaspoon butter and ½ teaspoon sea salt in pan at medium high heat for 3-4 minutes. Remove from pan and set aside, including juices.
  4. The Roux: In the sauté pan, melt 4 Tablespoons butter. Add the flour 1 Tablespoon at a time, stirring constantly on medium heat to mix thoroughly, until the roux is the color of dark caramel, but not burned - about 15 minutes. Drop the heat to low, then add the onion, stir constantly until softened, about 3-4 minutes. Add celery, bell peppers, 1/2 teaspoon sea salt, garlic and mix together until well-coated – about 5 minutes. Mixture will be thick.
  5. Add vegetable mixture to the sausage/chicken pot and mix together.
  6. Slowly add back in (stir after each cup) the okra, chicken broth, and Bay seasoning. Turn heat up long enough to bring mixture to a boil, then drop heat to medium low and simmer for 30 minutes, continuing to stir. Add salt to taste if needed.
  7. If adding the cooked shrimp, drop it into the mixture and stir together, another 5 minutes.
  8. Place cooked rice in bowl, then place gumbo on top. Serve with cornbread.

GumboVeggies

Enjoy!

 

*Photos by Patti Phillips

 

 

Save

Scroll to Top