What are you Cooking the week of November 11, 2018?

[chocomouse]

That sounds really good, Joan. I've been wanting a ham steak, but am also thinking about mashed potatoes with it.

[BakerAunt]

For lunch today, I made Black Bean Pumpkin soup, from a recipe that I found at Smitten Kitchen:

black bean pumpkin soup

I made a few changes (why do I hear Wonky giggling in the background?):

I used 1 pound, 8 oz. of my homemade pumpkin puree. (I'm using up that white pumpkin that I don't care for in my baked goods.

I deleted the 1/2 cup minced shallot--(I'm not sure why shallot is used with onion, and I was not going to find them in a small town grocery store.)

I reduced the cumin to 1 1/2 tsp. (I want to be able to taste the sherry!) I added it later, along with the pepper.

I used 14 oz. diced tomatoes in very little juice, so I put it all in.

I deleted the salt (There was plenty in the black beans, as I could not find low-sodium in this store, and I did not want to take the time to cook my own.)

I used 2 Tbs. olive oil in place of the 4 Tbs. butter. (I'm saving butter for a recipe where it is essential.)

I used 1 Tbs. of Penzey's beef base with 4 cups boiling water. (Plenty of salt in there as well.)

I did not add diced ham or sherry vinegar. (I have neither in the house.)

The soup is delicious--and the reduced spice is just right for me. It's a healthy soup, although somewhat high in sodium but does not taste salty. I can reduce the salt content next time by cooking my black beans from scratch. I'm looking forward to having this soup for lunches into the coming week.

• This reply was modified 5 years, 5 months ago by BakerAunt.

[Joan Simpson]

Thanks Chocomouse it was good.
BakerAunt that soup sounds very good!
Tonight we're eating more left overs...Pork tenderloin,black eyed peas,fresh potato salad and corn bread.

[BakerAunt]

Joan--it would go well with your ham!

[Mike Nolan]

We had stuffed red peppers for supper.

[chocomouse]

Delicious dinner tonight! Penne with marinara and sausage, big chunks of onion and brll pepper, and a green salad. Leftovers will make a meal one night next week.

[BakerAunt]

I had not intended for today to be a Smitten Kitchen fest, but I did not have time to make this recipe for dinner yesterday, and truth be told, after spending four hours with Microsoft to sort out why I could not view any of my Word documents, I only made it tonight because we had nothing else to eat other than this planned meal.

This recipe, “Tomato and Gigante Bean Bake/Pizza Beans,” is from Deb Perelman’s second cookbook, Smitten Kitchen Every Day (143-144). I’m grateful that it went together fast, and dinner was only an hour late. I used large lima beans from Bob’s Red Mill, which I had cooked yesterday. I was unclear on the amount, so I cooked up 2 cups dried, and that seems to work well. I did not bother weighing the kale but grabbed a bunch and pronounced it enough. I nixed the red pepper flakes in favor of 1 tsp. Penzey’s Tuscan Seasoning. I added ¼ cup of broth from the beans to adjust the consistency. The recipe is basically a lima bean casserole with crushed tomatoes, sautéed onion, celery, carrots, and garlic. Mozzarella and Parmesan cheese go on top. We liked it, and I will make it again. It’s a good vegetarian main dish or side. It could easily accommodate ground turkey or ground beef

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