Black Bean Soup with Roasted Poblanos
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Black Bean Soup with Roasted Poblanos

We both finished a bowl looked at each other and said I would make this again with smiles on our faces. Some how probably because I clicked follow I started getting Facebook post for Simply Sophisticated Cooking  she always has the best pictures and pretty darn good recipe, so I pinned for later reference.  The only thing we did not have were the  Poblanos peppers but we grabbed a couple on our next grocery trip. This was a fairly simple well worth trying.

 

Ingredients

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  • 2 fresh poblano chiles
  • 2 TBS olive oil
  • 1 medium onion, peeled and finely chopped
  • 4 cloves garlic, peeled and crushed
  • 1 large dried ancho chile
  • One 14.5 oz can of fire-roasted diced tomatoes
  • 3 c. chicken or vegetable broth
  • 3 c. cooked black beans (about two 14.5 oz cans, rinsed and drained)
  • kosher salt to taste
  • 4 TBS roasted, salted pepitas (pumpkin seeds) – we alwasy have raw on hand so I just pan toasted these
  • 1/2 c. crumbled feta cheese
  • 1 lime, cut into 4 wedges

 

How

Preheat the broiler. Place the poblanos on a foil-lined baking tray, and broil for 8-12 minutes, turning every few minutes with tongs, until the peppers are blackened all over. Remove the peppers from the oven, and place them in a bowl, covering the bowl immediately with plastic wrap. Let the peppers steam under the plastic wrap for 15 minutes, then peel off and discard their skins, remove and discard the seeds and stems, and finely dice the pepper flesh.

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Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and crushed garlic cloves and sauté until onion is golden brown, about 8-10 minutes.

 

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Remove the seeds and stem from the dried ancho chile and discard. Place the ancho chile in the pan with the garlic and onion and cook, stirring, until chile has softened and become pliable, about 1-2 minutes.

Add the garlic, onion, ancho chile, and tomatoes to a blender and puree until smooth, then return the puree to the saucepan.

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Stir in the broth, then bring to a boil. Reduce heat to a simmer, and simmer until the soup is thickened, about 10-15 minutes. Stir in the beans and the diced poblanos and cook until heated through, about 3-5 minutes. Season to taste with salt.

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Divide the soup between 3 or 4 bowls, topping each with 1 TBS of pumpkin seeds, 2 TBS of crumbled feta cheese, and a squeeze of lime juice. Serve immediately.

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Make some soup from Dr Michael Russo, Portland Maine

​If you are making a pot of soup for dinner tonight, you might want to throw in an organic leek. The Folate that is present throughout the plant makes it a cardio-protective food from top to bottom.  Leeks are also high in Vitamins K, 


A, B6 & C.

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Trussing the Turkey

Trussing the Turkey not sure about you but I always forget exactly how to do this, its not hard or rocket science but the memory fails!s these days. Martha had a different way, over under and around. She made it look simple but I can never remember how. I think I posted here or Pinterest last year. So much for my online cookbook LOL the actual reason for this blog. I might think about trussing the wings flat agianst the sides rather than tucking under but then again maybe not.  Anyway Happy Thanksgiving to all, probably just me who will read this. Oh yeah this year I’m trying buttermilk brining the Turkey. Lyn suggested we should do it the same way every year so we remember how but heck where’s the fun in that? This year it is going to be another great Silver Springs bird. The first year ever without Mike who is taking a train across country and then off to Hawaii with Reyn.

Trussing an Unstuffed Turkey

  • Trussing the TurkeyStep 1: Set the turkey breast side up. Cross the legs and loop a piece of kitchen twine over, around and under the crossed legs several times, tying securely.
  • Trussing the TurkeyStep 2: Tuck the first joint of each wing under the body of the bird.
  • Trussing the Turkey

    Trussing a Stuffed Turkey
    Just before roasting, fill the body and neck cavities loosely with dressing; do not overfill. Pass trussing pins through the skin on both sides of the body cavity. Starting at the topmost pin, lace a piece of kitchen twine back and forth as you would shoelaces. Pull it snug and tie it securely at the bottom. Pull the neck skin over the dressing and fasten it underneath with trussing pins or sturdy toothpicks. Truss the legs and tuck the wings under as directed for an unstuffed turkey at left.

Instant Pot beef Stew
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Instant Pot beef Stew

Wholefoods had a special on stew meat so I grab some and made this great 10 Minute stew.

Well that’s a little deceptive it takes time to prep, time to build, time to natural release the pressure but only 10 minutes pressure cooking time

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Ingredients

·       3 cups dice Carrot

·       2 cups dice Celery

·       4 cups peel and dice Russet Potato – I would cut slightly large dice.

·       1 ½ cups dice Onion

·       3 teaspoons mince Garlic, Cloves

·       4 ½ teaspoons Worcestershire sauce

·       1 teaspoon Thyme, Dried

·       1 teaspoon Basil, Dried

·       1 whole Bay Leaf

·       ½ teaspoons Black Pepper

·       Pinch of Red Pepper flakes

·       2 pounds Stew Beef – lightly coated with flour in hopes to thicken the gravy, this was a no browning recipe

·       14 ½ ounces Diced Tomatoes, Canned

·       14 fluid ounces Beef Bone Broth

·       ⅛ teaspoons Salt

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Sorry was so hungry forgot to take finished picture will post one next time, I used recipe picture from  once a month meals this was her receipe I added just a few things

 

Directions

**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using frozen or more servings you may need to increase your cooking time.**

Place all ingredients into inner pot.

Lock cover into place and seal steam nozzle.

Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.

Release pressure.

Remove bay leaf.

Cranberry Bread – Fanny Farmer Cookbook
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Cranberry Bread – Fanny Farmer Cookbook

Every fall, when the bogs down the cape turn red I think of Diane. My brother’s wife who let us way to early but still lives in my memories. I remember her going to the bogs gathering cranberries and making this delicious bread. Well at least she told me that’s where she got the berries but then again in my eyes she could do not wrong. Lyn makes this every Thanksgiving for me in fact she’s in the kitchen now baking way. I’d take it 365 days a year but then I’d probably would not fit in the front door. She’s also making cranberry sauce none of that canned stuff for us. Diane did tell me that her recipe was easy it was from Fanny Farmer.  Mom had hand written this our for me once but I figured it is getting a little worn so why not put in on the site to keep for ever.

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Grate the rind of 1 orange.

Squeeze the juice and add enough water to make 3/4 c. of liquid.

Add the grated rind.

Add 2 tbsp. butter, stir to melt.

Put in another bowl 1 egg and 1 c. sugar.

Beat well and stir into the orange mixture.

Add 1 c. chopped cranberries and 1/2 c. walnuts, chopped.

Sift together 2 c. flour, 1/2 tsp. baking soda and 1/2 tsp. salt.

Stir into the first mixture.

Spoon into a buttered loaf pan (9 x 5).

Bake 1 hour @ 325 degrees.

Clean out the fridge salad MK

Confetti salad (Aka clean-out-the-fridge-salad): shredded carrot and zucchini, chopped mango,cooked French lentils, sorghum,and feta in a balsamic vinaigrette.

Mexican Spaghetti Squash Bowl
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Mexican Spaghetti Squash Bowl

We love spaghetti Squash and Whole Foods had some beautiful one so we grabbed a 2 Lbs. This meant I had to half the recipe, no biggie

Lyn found this recipe on Hungry Girl’s site. I made some small adaptations such as I used some already made guacamole added more cummin casue I love cummin bot alot jsut a bit more.

I left her recipe for the Guacamole so I could try in the future.

Prep: 15 minutes

Cook: 55 minutes
Ingredients:

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Bowl
1 spaghetti squash (at least 4 1/2 lbs.)
1 cup chopped bell pepper
1 cup chopped onion
1/4 tsp. garlic powder
1/4 tsp. onion powder
3/4 tsp. salt
1/2 tsp. black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 cup chopped tomato
1/4 cup chopped fresh cilantro

Guacamole – Again we had bought some small “WELCOME TO MOE’S” serving so I grabbed one of those. her’s looks interesting .

4 oz. (about 1/2 cup) mashed avocado
1/4 cup fat-free plain Greek yogurt
1 tsp. lime juice
1/4 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. chili powder
Directions:
Preheat oven to 400 degrees.

Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.

Fill a large baking pan with 1/2 inch water. Place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. (For alternative cooking methods, see below.)

Meanwhile, in a medium bowl, combine guacamole ingredients. Mix until smooth and uniform. Cover and refrigerate.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion. Cook and stir until mostly softened, about 5 minutes. Transfer to a large bowl and cover to keep warm.

Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as needed.

Transfer 5 cups squash to the large bowl. (Save any remaining squash for another time.) Sprinkle with garlic powder, onion powder, 1/4 tsp. salt, and 1/4 tsp. black pepper. Mix well. Re-cover to keep warm.

Clean skillet, if needed. Re-spray, and bring to medium-high heat. Add beef, and sprinkle with cumin, chili powder, remaining 1/2 tsp. salt, and remaining 1/4 tsp. black pepper. Cook and crumble for about 5 minutes, until fully cooked.

Spoon beef over spaghetti squash mixture. Top with guacamole, tomato, and cilantro.

MAKES 4 SERVINGS

Time-Saving Alternative: Instead of baking the squash, cook it in the microwave. After softening in the microwave, halving, and discarding the seeds, place one half of the squash in an extra-large microwave-safe bowl, cut side down. Add 1/4 cup water, cover, and cook for 7 minutes, or until soft. Repeat with remaining squash half.

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You might want to try out my Mexican Lasagna  this was pretty good.

 

Roasting a Turkey tips from Williams Sonoma
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Roasting a Turkey tips from Williams Sonoma

Roasting the Turkey

 

I think we’ll do a buttermilk turkey  but try it as a brine this year. got to make space in frig for 24 to 36 hour bath.

The information that follows includes general guidelines for roasting a turkey. If you are using a turkey recipe from one of our Thanksgiving menus, follow the specific techniques described in the recipe.

What Size Turkey to Buy
To ensure ample servings for Thanksgiving dinner as well as generous leftovers, allow for 1 to 1 1/4 lb. of turkey per person.

What Size Pan to Use
For best results, roast your turkey on a wire rack in an open roasting pan. Because of the turkey’s weight, a sturdy pan with good handles is recommended. If you use a foil roasting pan, double it for extra strength and take special care when transferring it into and out of the oven.

Turkey Weight Minimum Pan Size
Up to 12 lb. 14″ x 10″ x 2 3/4″ high (small)
Up to 16 lb. 15 3/4″ x 12″ x 3″ high (medium)
Up to 20 lb. 16″ x 13″ x 3″ high (large)

 

 

 

Remove the turkey from the refrigerator 1 hour before roasting. Do not leave the turkey at room temperature longer than 1 hour.

Roasting an Unstuffed Turkey
The times listed below are calculated for an unstuffed turkey brought to room temperature and roasted at 400°F, breast side down, for the first 45 minutes, then turned breast side up and roasted at 325°F until done.

Turkey Weight Approximate Roasting Time
10 to 12 lb. 2 1/2 to 3 hours
12 to 14 lb. 2 3/4 to 3 1/4 hours
14 to 16 lb. 3 to 3 3/4 hours
16 to 18 lb. 3 1/4 to 4 hours
18 to 20 lb. 3 1/2 to 4 1/4 hours
20+ lb. 3 3/4 to 4 1/2 hours

 

 

 

 

 

Roasting a Stuffed Turkey
Stuff the turkey just before putting it in the oven (do not stuff it earlier). Spoon the dressing loosely into the body and neck cavities. Do not overfill, as the dressing will expand during roasting. Truss the turkey (see related tip at left).

To facilitate removing the stuffing, first line the inside of the cavity with a double layer of cheesecloth, allowing it to extend beyond the cavity by a few inches. Then spoon the stuffing inside. After roasting the bird, gently pull the overhanging cheesecloth and the stuffing will slip out easily, neatly tucked inside the cheesecloth.

To ensure that a stuffed turkey cooks evenly, roast the bird slowly, breast side up, at 325°F, covering the breast loosely with foil for the first two-thirds of the roasting time. Using the chart above, add about 30 minutes to the total cooking time for stuffed birds weighing 16 lb. or less, and about 1 hour for birds weighing more than 16 lb.

Additional Tips
1. After taking the turkey out of the oven, let it rest for 20 to 30 minutes. This allows time for some of the juices to be absorbed back into the meat, which makes it easier to carve and more moist.

2. If roasting a stuffed bird, remove all of the stuffing at serving time.

3. After dinner, remove any remaining meat from the bones and refrigerate the leftovers.

What to do with 5 lbs. of Green Unripen Tomato – Salsa!
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What to do with 5 lbs. of Green Unripen Tomato – Salsa!

OK The frost was coming, the frost was coming, and I am plighted with having my garden in the only space available which does not getting full sun in late summer and early fall. even with the warm fall I had over 5 lbs.  of green unripen tomatoes. They are fine to eat fired, in stew whatever I chose Sala, spicy salsa.

 

INGREDIENTS

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YIELD 8 pints

  • 5 lbs. green tomatoes, chopped small (as you prefer for salsa)
  • 6 yellow onions, chopped (4 cups)
  • 3 jalapenos, chopped with seeds (1/2 cup)
  • 4 large red bell peppers, chopped (2 cups)
  • 6 garlic cloves, minced
  • 1 cup fresh cilantro, chopped
  • 1 cup lime juice
  • 1⁄2 cup vinegar
  • 1 tablespoon salt
  • 1⁄2 tablespoon cumin
  • 1 tablespoon dried oregano leaves
  • 2 teaspoons pepper
  • 1⁄4 teaspoon cayenne (optional, to taste)
  • 1 -2 teaspoon sugar

DIRECTIONS

Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.

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To continue canning, bring salsa to a boil.

Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.

Process (boil) jars for 15 minutes. Make sure the cans are covered by water.

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Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

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Cauliflower Crust Pizza
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Cauliflower Crust Pizza

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This has become one of our staples at least 2-4 times a month. We try it with different toppings etc. every time. Lyn tried spaghetti squash a few others and we found a sweet potatoes recipe we are going to try.

I can’t believe I have not posted I guess I just go to my Pinterest and grab from there.

Enjoy

 adapted from here

Toppings of your choice, tomato, pesto or Alfredo sauce, cheese, precooked meats* & precooked veggies*

We also add some of Lyn’s pasta sauce

Preheat oven to 450F.  Line a baking sheet with either a Silpat or parchment paper.

Place the cooked Cauli-Rice into a tea towel and squeeze all the water out of the Cauli-Rice.  It is important to get the rice as dry as possible so that there won’t be extra moisture in the crust which will prevent it from crisping up properly.

In a medium bowl combine the dry Cauli-Rice, egg, 1/3 cup shredded mozzarella, fennel seeds, Italian seasoning, salt & pepper and mix to combine well.  Press the cauliflower mixture into an even thickness on the prepared pan, either into a round or rectangular shaped pizza.  I kept the crust pretty thin, about 1/4-inch thick.  Bake for 15-20 minutes until the crust is firm and golden brown.  Remove the pan from the oven and turn off the oven and turn on the broiler and move the rack to up close to the broiler. Top the cooked crust with sauce, cheese and toppings of your choice.  Place under the broiler until the cheese is bubbly and melted

Enjoy!

* Meats and veggies need to be cooked before placing them on the pizza as after the crust is baked, the pizza is only under the broiler to melt the cheese, not long enough to properly cook meats and veggies.