Black Bean Soup

1 tbs. cumin seed

1 tbs. oregano

2 tbs. oil

1 14 oz. can diced tomatoes

1 chopped green pepper

4 minced garlic cloves

2 tsp. salt

2 tsp paprika

1 chopped canned chipotle

1 tbs. chili powder

½ tsp cayenne pepper

1 lb. dried black beans, washed and drained

1 bay leaf

10 c. water

¼ c. chopped cilantro

1 lb. shredded muenster cheese or Mexican blend

1 ½ c. sour cream

In small skillet over med heat, toast cumin seed and oregano until fragrant-do not burn. Remove from heat and set aside.

In dutch oven, sauté onion in oil until tender. Add tomatoes, green pepper, garlic, slat, paprika, chilies and powder, pepper and toasted cumin and oregano. Simmer 15 min. to blend flavors. Add beans, bay leaf, and 10 c. water. Bring to a boil, reduce heat, cover, and simmer for 1 ½-2 hours, until beans are tender.

Discard bay leaf-stir in chopped cilantro. To serve, sprinkle some cheese in a bowl, ladle hot soup over the cheese, and top with sour cream and a sprinkle of cilantro.

Quick Chili

1 lb. ground beef

1 c. chopped onion

1 c. chopped green pepper

2 c. crushed tomatoes

16 oz can of light kidney beans, rinsed

6 oz. can tomato paste

1 tsp salt

3 tbs. chili powder

4 minced garlic cloves

2 tbs. cumin powder

6-8 drops of Tabasco, or to taste

Cook meat, onion, garlic and green pepper. Stir in remaining ingredients (except beans), and simmer for 1 hour. Add beans during the last 10 minutes to warm. Serve with crusty bread or corn muffins and a sprinkle of cheddar on top.

Cheese Chowder

2 slices diced bacon

1 c. chopped onion

½ c. chopped celery

2 tbs. flour

1 tsp salt

3 c. milk

1 c. shredded cheddar

Cook bacon until crisp, add onions and celery and cook until tender. Stir in flour and salt, and gradually add milk.

Cook over very low heat until smooth and thick.

Top w/some shredded cheese, crisp bacon bits, and snipped chives.

Fish Tacos with Slaw and Avocado Crema

This recipe appeared in a local free magazine-very tasty. I only made half of the crema because it made 1 pint! My only adjustment was to use 3 limes for the crema because they were small limes and it needed more acid. Adjust to your palate.

2 ripe avocacos
4 oz. chevre (goat cheese)
juice of 2 limes (adjust to your palate)
2 tsp. cumin, separated
2 c. finely shredded cabbage (red or green, I used Savoy)
1/2 red pepper, diced
1 minced jalapeno pepper
1 small red onion, thinly sliced
1/2 c. cilantro leaves
2 tbs. apple cider vinegar
extra virgin olive oil
coarse salt and freshly ground pepper
1 1/2 lbs. mild white flaky fish (rockfish, cod or tilapia)
Favorite cumin-heavy spice mix (I used Goya Adobo and also sprinkled cumin on the fish)
12-18 corn tortillas

Make the avocado crema: Blend avocado, goat cheese, lime juice, 3 tbs. water, and 1 tsp. cumin until smooth. Add a little more water if it is too thick. Taste. If it needs more acid add more lime juice until it meets your approval. 

Make the slaw: In a large bowl, combine cabbage, peppers, onion, cilantro, cider vinegar, 2 tbs. olive oil, and 1 tsp. of cumin. Season with Salt and pepper. Cover and refrigerate at least 30 minutes and up to 1 day ahead.

Drizzle fish with olive oil, sprinle with spice mix and cumin. Grill or pan fry the fish, turning over once, for 3-4 minutes on each side.

Wrap tortillas in foil. Warm on the grill or a 250 degree oven for 5 min. To serve, arrange bit-sized chunks of fish, slaw, and crema on each warm tortilla. Serve immediately.

Sicilian Caponata

1 large eggplant or 2 small, about 1 ½ lbs.

1 tbs. salt

2 large red bell peppers

1 large onion

2 stalks celery

¼ c. olive oil

¼ tsp. dried hot pepper flakes

1 14 ½ oz. can diced tomatoes

2 large garlic cloves, minced

2 tbs. red wine vinegar

1 tbs. sugar

½ c. diced Kalamata olives

1 tbs. drained capers

Peel eggplant; cut into ¾ inch cubes. Place in a large colander, sprinkle with salt and toss. Let it stand and drain in the sink, tossing occasionally, for 1 hr. Rinse and drain well, squeeze in clean kitchen towels to extract moisture. Reserve.

Core and seed bell peppers and cut into ¾ inch chunks. Chop onion into similar sized dice. Cut celery into think slides.

Heat the oil in large skillet over medium-high heat. Add bell peppers, onion, celery and pepper flakes; saute for 5 min. Add the reserved eggplant and cook over medium heat, stirring occasionally, 5 min longer.

Add the tomatoes, minced garlic, vinegar and sugar. Cook and stir over medium high heat for 3 min. Add chopped olives and capers to the skillet. Cook over medium low heat until most of the liquid has evaporated and the sauce is thickened. Serve hot as a vegetable side dish or cool to room temperature and serve as a relish or on an antipasto tray. My favorite is as an appetizer with thin slices of baguette bread.

Pizzelle

It is not Christmas without pizzelle!

3 eggs, beaten
3/4 c. sugar
3/4 c. melted unsalted butter
1 1/2 c flour
1 tsp baking powder
2 tsp vanilla
1 tsp anise seed
1 tsp anise extract

Beat ingredients together in the order that they are listed. Cook 30-60 sec. Store in an airtight tin.

Banana Bread

2 c flour
2 tsp baking powder
1 c sugar
2 large eggs
1/2 c softened butter
2 mashed bananas
1/2 c buttermilk
3/4 c nuts

Mix all ingredients. Bake at 350 15-30 min depending on the container. Makes 8 little loaves plus 6 muffins. Baking time will be reduced for mini-muffins.