Did anyone get out to see the Perigee Moon on Saturday night? Alas, I did not, it was overcast and darned if it didn't snow again!
Still not much going on as we transition from winter to mud season. Had some beautiful days with temps getting into the mid 40*s. My friends have gotten out cycling twice this week, with S managing 40 miles both times. Alas, I'm not retired and must wait for another day.
Recipes were uneventful as well. One soup that was more liquid than substance for lunches and some repeat recipes for dinner. Made a favorite of Salmon Packets (salmon or lake trout in puff pastry) that we dearly love. And the ever ubiquitous leftovers to carry us through.
Cuban Black Bean and Potato Soup (Vegetarian Times, Mar 2011)
This had good potential, but turned out to be a watery disappointment. It was hard to say if the flavors were good because they were so watered down. I think there is a misprint in the recipe regarding the amount of liquid: recipe calls for 6 to 7 cups of water. I used 5 and it was way to much.
The distinct flavor of this soup comes from a sofrito, a pureed mix of onions, garlic and bell peppers.
1 medium onion, diced (1 1/2 cups)
1 small red bell pepper, diced (1 cup)
1 small green pepper, diced (1 cup)
6 cloves garlic, peeled and sliced
6 cups cooked black beans, divided (I used 4 cans)
3 medium potatoes, diced (2 1/2 cups)
1 tbsp vinegar
1 tbsp cumin
1 tbsp fresh oregano leaves
1 bay leaf
1/2 tsp salt
diced red onion and green bell pepper for garnish
1. Saute onion, bell peppers and garlic in saucepan with a little water or vegetable broth over medium heat 2-3 minutes, or until vegetables soften. Transfer to a blender and puree until smooth. Add three cups beans and
2. Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf and salt. Bring to a boil and simmer, covered 20 minutes or until potatoes are soft. Remove bay leaf. Garnish if desired before serving.