Now the temperatures are dropping again and snow is predicted beginning on Sunday and continuing all next week!! This will make for a very lovely white Christmas. Maybe we will be able to rebuild our village of snowmen when the gang gets here from Chicago.
My mother-in-law, Joy, has a very generous heart. Serving others is a big part of her life. One of the ways she does this is through her cooking and baking and we are regularly treated to delicious home cooked meals and yummy desserts. Last night I returned the favor and cooked a meal for the family in my tiny little kitchen here in our "cabin" in the woods. It turned out to be a big hit, so I thought I'd share the recipes. I made Black Bean Soup and Twice Baked Potato Casserole. Mike brought sour dough bread and Joyce got a rotisserie chicken to round out the meal.
Black-Bean Soup
Ingredients
2 tablespoons olive oil
1 cup chopped onion
4 cloves garlic, finely chopped
1 cup chopped green bell pepper
2 large plum tomatoes, seeded and chopped
1 1/2 teaspoons each; dried oregano and ground cumin
1 dried bay leaf
5 cups low sodium chicken stock
3 cans black beans, drained and rinsed
2 tablespoons olive oil
1 cup chopped onion
4 cloves garlic, finely chopped
1 cup chopped green bell pepper
2 large plum tomatoes, seeded and chopped
1 1/2 teaspoons each; dried oregano and ground cumin
1 dried bay leaf
5 cups low sodium chicken stock
3 cans black beans, drained and rinsed
1 cup frozen whole-kernel corn
1 cup (6 oz.) diced smoked ham
1/4 cup chopped cilantro
1 tsp hot-red pepper sauce or to tasteSalt and pepper
Garnish:squeeze of lime
dollop of Sour cream
dollop of Sour cream
cilantro sprigs
Directions
In a large heavy pot, heat oil over medium heat. Add onion, garlic, peppers and tomatoes cook until tender about 5-8 minutes. Stir in spices and toss to coat vegetables. Pour in stock and beans and bring to a boil. Reduce heat to a simmer and cook for 15 minutes. In a blender, puree half of the soup until smooth and stir back into soup pot. Stir in corn, ham, cilantro and hot pepper sauce. Cook over medium heat 3 or 4 minutes or until ham and corn are heated through. Serve hot with garnishes.
Directions
In a large heavy pot, heat oil over medium heat. Add onion, garlic, peppers and tomatoes cook until tender about 5-8 minutes. Stir in spices and toss to coat vegetables. Pour in stock and beans and bring to a boil. Reduce heat to a simmer and cook for 15 minutes. In a blender, puree half of the soup until smooth and stir back into soup pot. Stir in corn, ham, cilantro and hot pepper sauce. Cook over medium heat 3 or 4 minutes or until ham and corn are heated through. Serve hot with garnishes.
Makes 6 servings
Twice Baked Potato Casserole
Ingredients
10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten
Directions
Preheat the oven to 400 degrees F.
Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.
When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.
Recipe courtesy Emeril Lagasse, Emeril's Potluck, William Morrow Publishers, New York, 2004
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/twice-baked-potato-casserole-recipe.html?oc=linkback
10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten
Directions
Preheat the oven to 400 degrees F.
Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.
When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.
Recipe courtesy Emeril Lagasse, Emeril's Potluck, William Morrow Publishers, New York, 2004
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/twice-baked-potato-casserole-recipe.html?oc=linkback
