Weekend Cooking 11/18

Each weekend, Beth Fish Reads hosts Weekend Cooking.  This is perfect for me since I love food and cooking almost as much as I love books!

My chronic illness was badly flared up this week, so I didn't cook as much as I usually do.  We relied on a few quick recipes, left-overs, and take-out.  I did manage to cook some simple dinners, including Crispy Fish with Lemon Dill Sauce and Sauteed Zucchini (another Cooking Light recipe!).  We've had this before, and it's very tasty, but our cod was a bit tough this time.

When the weather turned cold, I made some Black Bean Soup (my own super-easy recipe - see below) which we all enjoyed - warm and creamy, it was perfect for a cold, wet day.  I tried some Tofutti brand non-dairy sour cream on top, and it was delicious!  Now, I don't need to feel deprived of sour cream anymore!

And tonight, with college son home for dinner, I will make another old favorite recipe from Cooking Light, Americana Pot Roast, one of my sons' favorite Sunday dinners.  It cooks for 3 hours, but the preparation is actually quite easy and quick.  And we'll have left-overs for tomorrow!

Hope you had some good food this week, too.

Here is my Black Bean Soup recipe:

Black Bean Soup

(Serves 4)

This recipe is very quick and easy, resulting in a tasty, low-fat that is creamy-tasting and filling.  (vegetarian, dairy-free, and gluten-free)

1 large onion, chopped

3 teaspoons minced or crushed garlic

1 jalapeno, minced

2 medium carrots, chopped small or grated

2 teaspoons olive oil

32 oz. (2 cans) chicken or vegetable broth

3 cans black beans, rinsed and drained

Bay leaf

1/8 teaspoon cayenne pepper

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon of sea salt

Fresh ground pepper, to taste

Sour cream or non-dairy sour cream substitute.

Sauté onion, jalapeno, and carrots in oil over medium-high heat until soft.  Add garlic toward end of sauté.  Add broth and beans; partially mash beans with a potato masher, leaving some whole.  Add spices.

Bring to a boil, reduce heat, and simmer covered for 15-20 minutes, stirring occasionally.

At end of cook time, remove soup from heat, scoop out 2-4 cups and process until smooth in a blender (leave center of lid off to allow steam to escape) or food processor, then return to pot and stir.  (If you prefer the soup completely smooth, you can blend or process all of it; I prefer it with some whole beans and veggie pieces left).

Serve with a dollop of sour cream (regular or non-dairy) and freshly ground pepper on top.

© Suzan L. Jackson 2012

(Do not reprint or publish without written permission from the author)