Allora…

1 can black beans
1 can kidney beans
1 big can, petite diced cut tomatoes
4 cups of water
half of a packet of spicy taco seasoning* if you don’t have this, just throw in chili powder and cumin, maybe some cayenne
half a chicken bouillon cube
half of one jalapeno, finely chopped.
1 yellow zucchini, chopped
half of a red onion, finely chopped
2 cloves of garlic, minced
3 tablespoons olive oil
splash of lime juice
sour cream, cheddar to garnish

saute the onions, garlic, and jalapeno in the olive oil over medium heat. Don’t burn the garlic. Stir in the taco seasoning, and also break up the bouillon cube and stir with onions garlic and jalapeno. Add zucchini, saute for like 3 minutes. Add tomatoes and water. Bring to boil, let simmer for 20 minutes. Turn off the heat to serve, add a splash of lime juice to the pot. Garnish with sour cream and cheddar if you like that.

Here are two drinks that Becca and I came up with this weekend in Stow. They were so such good.

Stowmopolitan
equal parts:
cranberry pomegranate juice
vodka
peach schnappes
Shake with ice in a shaker, pour into chilled martini glasses. Makes two drinks

Singletinis
2 parts kahlua
splash of creme de cacao
one part vodka
2 parts coffee liqueur
Shake with ice in a shaker, pour into chilled martini glasses. Makes 2 drinks.

Becca and I went up to MA this weekend to hang out with SD Cornells before they flew back home. It was great, and one that I won’t forget. Mostly because we lost power all day on Friday due to a pretty gnarly ice storm that took out power for thousands of people. No lights, no running water, no nothin. It wasn’t pretty, but we all had a great time anyway. Unfortunately, Becca and I didn’t get to do anything for Mariel’s upcoming birthday like we had planned. Sorry bout that M.

It was sad to see them go, but maybe I’ll get out to SD for a little Feb/March break.

Hey kiddies

So I tried something new last night for dinner. I made Winter Squash – Pumpkin Soup. It’s pretty good, but something is missing. Here is an approximate recipe.

1 package frozen pureed winter squash
2 cups pumpkin puree (you know, left over from thanksgivy)
2 cups fat free milk
3 cups of water + 1/2 cup
1/4 cup flour
1 clove grated garlic
1/2 chicken bouillon cube
1/4 onion grated
4 tsp olive oil
salt, pepper, sriracha, pinch of nutmeg, chili powder and rosemary.

I sauteed the garlic and onion in the olive oil with salt and pepper. Then poured in milk and brought it to a simmer, added the frozen winter squash and melted it into the milk, stirring frequently. Then I added the two cups of pumpkin puree and whisked it til smooth. then i put in the bouillon cube, 3 cups of water and let that simmer for a bit. added the spices, then thought it waasn’t thick enough, so i whisked some flour into some hot water and then whisked that into the soup. it thickened up nicely.

It tastes pretty good, but its missing something as far as texture and flavor. Obvsiously its missing cream which would really help. But since I’m keeping this really low fat. Maybe more nutmeg for flavor? but what can i do to make the texture smoother/richer?

Suggestions? And yes I know I look crazy in that picture, but theres not a lot of options when you’re taking a pic of soup on your work web cam! ha ha

A few tweaks later, it’s ordered and I should have them in a week