Monthly Archives: December 2014

White Bean Butternut Christmas Soup

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Adapted from http://fabtasticeats.com/2014/11/17/pancetta-winter-vegetable-soup/

Katie and I made this for her last sit-down family meal before she left to go back to Boulder, Utah with her cute and rambunctious Billy (her blue heeler puppy)

  • 2 or so tablespoons of high-oleic sunflower oil–enough for sauteing and taste
  • 1 large sweet yellow onion, chopped (larger pieces are nice)
  • 3 garlic cloves, minced
  • 3 carrots, sliced
  • 4 cups cubed butternut squash
  • 1 teaspoon dried basil
  • 1 teaspoon thyme
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon cinnamon
  • 3.5 cups veggie broth (we used 2 of the veggie bouillon cubes)
  • 2 cans (28 ounces) fire-roasted tomatoes
  • 2 cups fresh, sliced baby kale
  • 3+ cups “rice beans” (small white beans)

We had already cooked the rice beans (from Zurson Idaho Heirloom Beans) to just-ready-to-eat, but I suppose you could use canned white beans.

Just saute the onions in the oil for maybe 4 minutes, add the garlic and saute a minute more, then throw in everything but the kale and beans and cook for 20 to 25 minutes, until the squash is tender.

Add beans and kale and stir and let sit for a few and serve.

Tamale Pie

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If you know my sister Katherine, you know I have an enthusiastic ghost writer here. If you don’t know her, you’re missing out.

My beloved sister Katherine and her husband, Tom, were visiting from Tucson. She was war-torn over fixing dinner one night because she hates to cook, and I mean hates to cook. She knew she had to do it, though, and was bemoaning her fate to me. I pulled out a freshly prepared tamale pie, gave it to her, and told her how to properly bake it–fry it even, for a sure hit, which it was. She served it with left-over salad from the night before. No one was the wiser. Katherine has thanked me several times over since, and seems to be whining for more pre-made heavenly dinners that she can readily heat and serve.

Katherine notes that she hates to plan meals. She hates to shop for meals. She hates to shop for groceries of any kind. She hates to prepare, cook, chop. She hates a lot of things, I’ve noticed. She likes to eat, but she isn’t as crazy about it as she notices other people seem to be. Except for this pie. Try it for yourself. If it appeases and pleases my sister Katherine, well, I must be doing something right.

Recipe to follow. Stay tuned. In the meantime, you can find all the ingredients here at Oil and Salt. Look up “Tamales,” and assemble the ingredients into a pie. Use Scotty’s Masa for the crust, top and bottom. Bake for 45-60 at 350F.

Oh, Katherine says the stoneware pan I used was key to the crispy masa crust. She said she learned how to turn on the oven, too.

 

Refried Beans

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Don’t be dismayed by the lack of fancy ingredients in these refried beans. Pinto beans don’t need dressing up any more than an old pair of jeans. They are a main attraction in themselves. Serve them with nicely browned tortillas.

  • 2 cups dry pinto beans
  • 8 cups water

Cook beans in a pressure cooker (45 minutes) or the long way on the stove until just right. Drain and set aside most of the broth.

  • 3-4 tablespoons olive or canola oil
  • salt

Heat wide, flat saucepan on stove. Pour in oil. Pour in beans and a cup or two of bean broth. Salt to taste (be generous). Cook for 10 minutes, or until the beans begin to get creamy. Remove from heat and let cool. They’ll get even creamier and tastier as they sit in the bowl at the table.

I don’t know the history of the ‘re’ in refried beans, but once or twice fried tastes the same to me. If you make enough beans for leftovers, fry ’em up!

End note: When I was a kid, I loved to ladle out the bean broth from the top of the beans and salt it, drinking it ladle by ladle. You’ll have more broth than you can use for the beans. Refrigerate the extra, and drink it later salted and heated.