Barbara's kitchen open for business again!

The title refers to the fact that we moved recently, still in the Portland area though. And yesterday was the first time I had unpacked enough to be able to really cook.

Today I was getting food ready for work tomorrow. I still have to make smashed potatoes. But I did make an awesome veggie chili and a black bean, corn and red pepper salad.

For the salad, I used one can of black beans, rinsed, 1/4 of a huge red pepper, chopped and about 3/4 cup of frozen corn. Before I did that, I put in some red wine vinegar, and some dijon mustard from Trader Joe. Whisked that together with some dried thyme, salt and pepper. Whisked in just a little bit of olive oil. Put the veggies in, added a little more salt and pepper and some garlic and onion powder. Tastes great and it should be even better tomorrow.

The veggie chili was white and red kidney beans, crushed tomatoes, corn, onions, garlic, fresh cilantro. Put in some cumin and chili powder. Can't find my smoky paprika yet or would have used it. Put in a dash of cayenne, a little sugar, and some pepper. Made up some water with masa flour and put that in after letting it cook down for about a half hour. Thickened it up nicely. Very tasty as well. Going to put that over my smashed potatoes.

I've got steel cut oats cooking in the rice cooker and the dishwasher running. I'm in good shape for tomorrow.

Barbara

Soups

It's warm here in Portland but I"m making soups anyway. I enjoy them and they are filling. I made a barley-mushroom-kale soup and a black bean soup. I made some baked corn tortilla chips this morning, before it got too hot.

My black bean soup has evolved. I take one or two cans of Trader Joe's black beans and rinse them. Put in a pot with this small cube of frozen cilantro I have, some veggie broth (mine is from Pacific Foods), chili powder, onion and garlic powder. Let that warm up on low. Take about half the beans and enough liquid to cover and put in a blender. Blend well then put back into the soup. This thickens it. I like to have whole beans in the soup as well, so I don't blend up all of it. Add some salsa (I use Pace Picante) and corn. I had some leftover mushrooms from the barley soup so I tossed those in too. Heat and store for delicious meals! I heat up the soup then put in the baked chips.

Barbara