Thursday, October 16, 2008

Southwestern Black Bean Soup

2 TBS olive oil
1 medium onion, chopped
2 gloves garlic, minced

1 stalk celery, chopped
1 large banana pepper, seeded & diced
1 jalapeno pepper, seeded & diced

1 can petite diced tomatoes, undrained
1 can black beans,rinsed & drained
1 c. frozen corn
1/2 tsp cumin (or more to taste)

3 c. organic vegetable broth (or 3 c. water & good boullion)

shredded cheddar

Heat oil in 4 qt. pan over medium heat. Add onion & garlic & saute until onion just becomes translucent. Add celery & peppers & continue to saute for an additional 2-3 minutes. Stir in tomatoes & liquid, black beans & corn. Mix well. Add cumin. Add vegetable broth, stir well, & bring soup to a simmer; reduce heat to medium low. Cover & simmer for 35 minutes.

To serve, ladle into bowls & sprinkle generously with shredded cheddar.

Tuesday, October 14, 2008

Guinness Stew (Lamb or Beef)

1.25 - 1.5 good grade lamb, cut into 1/2 inch chunks, all fat removed (I usually grab a nice beef sirloin if I can't find good lamb)
olive oil

1/3 c. flour
1 can diced tomatoes
1 c. Guinness (or other stout)
1 c. warm beef broth (or 2 c. water & good quality soup base)
fresh ground pepper

5 - 6 good size baking potatoes, peeled & cut into 1/2 inch cubes
1 - 2 c. baby carrots
1 c. frozen peas
2 stalks celery, cut into 1/2 inch pieces
1 large onion, cut into 1/2 inch chunks
2 cloves garlic, minced

Preheat oven to 330.

Warm beef broth in microwave, add fresh ground pepper to taste.

In large ovenproof skillet or Dutch Oven, heat 2 TBS oil. Add lamb (or beef) & brown thoroughly. Sprinkle with flour & stir to coat evenly. Stir in canned tomatoes with all liquid, Guinness & broth with seasonings. Stir gently & allow to come to slight simmer. Add all vegetables & stir well, adding more liquid as necessary to cover. Bring to simmer.

Place in oven and allow to cook for 2.5 hours, stirring every so often, adding a bit more Guinness if needed.