What can I say... It's been a rather long two weeks since my last real post and it's tough trying to sit here again. Not that it is hard to find something to write about but the fact that there is so much. I will try to space it out over the next few days.
The weather here has been nothing short of nasty. Snow upon snow.... Then as some of the snow started to melt the path to our house flooded (like normal) and every night it would turn into ice. Still a lot of snow on the ground and now they say it's going to rain/snow all week. Oh JOY *rolling eyes*
The good thing about all this gloomy weather is I have been cooking. It's amazing what you can whip together when you have to use what you have in the pantry. So, one morning I decided we should make some chili. It's the perfect thing to warm your soul and make leftovers. Normally I would have made a more spicy chili and used some cheap beer.... but then again normally I wouldn't been snowed in....
So, I grabbed some meat, spices, some chili spice mix my mom sent me, two different cans of tomatoes, a can of pinto beans and a can of black eye peas. I know... I know.... I was a little worried at first also but it's chili and I have seen worst go into the pot. Threw everything into the mix, cooked, and prayed that it would at least be edible.
Turned out pretty darn tasty... Wee Man even ate some of it and he never eats anything!
When we still had some fresh provisions I made some 15 bean soup. Once again a wonderful dish for cold days and nights. I don't really have a recipe per say since it depends on what we have or who is eating it; however I will share my base recipe. Just three main ingredients and then whichever other spices I'm craving.
15 Bean Soup Shenanigans Style
1 bag of 15 Bean Soup Mix
1 lb. ham hocks
Penzey's Ham Soup Base (love it)
Follow directions for the beans on the package. Do not add the seasoning package unless you don't have soup base. After soaking and draining beans, add 2 quarts of water and the ham hocks. Bring to a boil over medium high heat; reduce to medium low, cover and simmer 1 hour.
Take out the ham hocks and pull or cut off the meat. Place the meat back into the pot with the beans. Add Penzey's Ham Soup Base; continue to simmer 1 hour or until beans are tender.
Top with fresh salsa and cilantro.....
This is just the base that I work off of. You can also add onions, tomatoes, celery, etc but I prefer simple bean soup.