Black Bean Soup with Roasted Poblanos

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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Ridley Believe it or not Nachos

Ridley Believe it or not Nachos

Growing up my son Mike’s specialty was nacho’s he always threw together the best nacho’s ever. When it hit the table we just dove in like a fumble recovery. So I present my version of his Nachos for NEpatriotslife.com game day recipe. I do him no justice.

Did you know Howard Cosell made a huge impact on nachos acceptance to the mainstream!

Do you know who Howard is?

 Ingredients:

  • 1 pound ground beef, chicken or turkey
  • 1 (1.25 ounce) package taco seasoning mix
  • 3/4 cup water
  • 1 (18 ounce) package restaurant-style tortilla chips
  • 1 cup shredded extra sharp Cheddar cheese, or more to taste
  • 1 (15.5 ounce) can refried beans
  • 1 cup salsa
  • 1 cup sour cream, or more to taste
  • 1 (10 ounce) can pitted black olives, drained and chopped
  • 4 scullion onions, sliced thin
  • 1 (4 ounce) can sliced jalapeno peppers, drained

How:

Cook and stir ground beef or whatever- if chicken or turkey add a little olive oil to brown,in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.

Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.

Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.

Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.

Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers

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Howard Cosell: Nachos ultimate champion!!

Now here is where the story gets even better. The tasty snack becomes a specialty in many restaurants in Southern Texas but is virtually unknown anywhere else on the planet. That is until a gentleman by the name of Frank Liberto decided to try to sell the stuff as a concession stand item! He changed up the recipe by reformulating the cheese to be soft all the time and using simple tortilla chips. He began to sell his new version of nachos in 1977 in Arlington Stadium in Arlington Texas. but what really made the concept take off was a visit by “Monday Night Football” later that year. Before the game started they were offering the product in the reception area where Howard Cosell took a liking to the name. That night and for weeks after, Cosell and the rest of the “Monday Night Football” team worked the word nacho and the product itself in wherever they could! From there on out nachos quickly grew into the massive force they are today!!