Monday, October 31, 2011

SW: Spicy Black Bean Soup (Guest Post!)

Vegetarian/Vegan Peeps:

I know that the majority of my recipes do not apply to you, and I try really hard to think up ways to modify my recipes for you, but I do not always succeed. I have heard of TVP and other similar replacement protein sources, but I do not know enough about them to suggest replacing pork tenderloin with them. So! Today's guest post edition is for YOU. I've eaten this soup twice, and both times it was the veggie rendition. It is SUPER tasty. Get ready, grab your spoon, and enjoy yourself thoroughly.

Love, Audrey


Vegetarian Black Bean Soup-Monday

By Sarah at Saturday Sequins.

Hello, readers of the most excellent Audrey's blog! I'm excited to be a guest poster today and to share the recipe for my favorite soup.

This soup is vegetarian and vegan-friendly and, when made with the right ingredients, also gluten-free. I've never liked the idea of textured vegetable protein as a meat substitute, (what does that mean, anyway? Sounds too much like Soylent Green to me) so instead, I've mixed two healthy, delicious whole grains, millet and amaranth, which you can find in any health food store.

Also, note to carnivores: Yes, you can substitute lean ground beef for grains! I won't cry if you do. Just brown it in a skillet with a little olive oil before you add it. About 1 Lb should do.

What's in the soup:

2 TBS olive oil
1 clove garlic (minced)
1/4 c onion (diced)
veggie broth (low sodium)
1/4 c millet
1/4 c amaranth
1 (15 oz) can black beans
1 (15 oz) red kidney beans
1 can (28 oz, or 1 Lb) crushed tomatoes with basil (I like the Meijer Organics brand)
1 can (14.5 oz) diced tomatoes with green chilies (I like the Eden Organic brand)
 2 tsp chili powder
1/8 tsp cumin
A dash or two of black pepper
A light sprinkle of Italian herb mix.
1 c frozen corn
1-2 large handfuls finely chopped fresh spinach (optional)

How to make the soup:

Pour olive oil into a large soup pot with garlic, onion, and about 1/4 c veggie broth. Put it on medium-low heat, or a little lower than that, until the onions become slightly translucent.
While this is going on, in a separate, smaller pot, add millet, amaranth, and 1 3/4 c water. Bring it to a boil, and then let it simmer, covered, for 20-25 minutes. You might want to check it at the 15 minute mark and give it a stir -- in my experience, it almost always needs it!

While the grains cook, add about 1 c veggie broth, black beans, red kidney beans, crushed tomatoes with basil, diced tomatoes with green chilies, and 1/2 c water to rinse the rest of the tomatoes out of the cans.

Keep the large soup pot on medium low, and add chilli powder, cumin,  black pepper, and Italian herb mix.

When the grains are cooked, add 1 c to the soup pot, along with frozen corn and spinach (if you want-- again, there will be no crying if you decide not to). Let the soup cook for another 10 to 15 minutes, and it's ready to serve!

This recipe serves 6 to 8 people, depending on portion size and appetite. It goes very well with tortilla chips for dipping, or with a huge slice of cornbread. Or both.


Okay, now go! Make! Devour!

About Sarah:
I am sad because you probably don't know Sarah. (I am also secretly happy because I don't want to share her with you.) Go to her blog, and you'll see why. Can you believe she makes all of that gorgeous jewelry? She does. Either that, or she has minions that produce it for her, and she takes the credit. But I'm guessing it's the former option because minions are expensive. When she's not making jewelry or writing soup blogs for me, Sarah hula hoops, writes both fiction and non-fiction, wears Halloween socks, and is the wife of Mr. Sequin. Keep in mind that if you try and steal her from me, I will cut you.

SW: Pumpkin Pork Chili

Welcome to Soup Week 2011 at Hot Pink Mama! I have been dreaming of fresh soup ideas since last year's bash, and I'm eager to share with you the five delicious recipes for this year's soiree! (And by five, I actually mean TEN!)

August 2011 marked the start of my third year of midwest life, and to honor that momentous occasion, I decided to learn how to make a “chili.” Being a desert girl, chilis are weird and exotic, but I was determined that I wasn't going to make any ol' chili. It would be a creative one! Unique! Exciting! Innovative! And when I found a recipe on the food network's website, I flipped. It was perfect! (Or, it would be, after I modified it.) It was seasonal, exciting, and promised to be an adventure, and I'm really hoping you're ready to take the plunge and go with me. I present:

Pumpkin and Pork Chili-Monday

  • 3 pounds pork tenderloin, trimmed and cut into ½ inch cubes
  • 1 12-ounce bottle Negro Modelo
  • kosher salt
  • 3 teaspoons dried oregano
  • 1 15-ounce can pureed pumpkin (about 1 3/4 cups)
  • 1/2 cup sour cream
  • 1/4 cup veggie oil
  • 1 28 oz. can petite diced tomatoes
  • 1 poblano pepper, seeded and chopped
  • 2 medium white onions, food processed to smithereens!
  • 4 cloves garlic, food processed to smithereens!
  • 1/8 cup New Mexican red chile powder***
  • Lime wedges, for serving 
***You may not find this in your regular grocery store, meaning you'll have to check a specialty store, or even better, one of those little tiny Mexican grocery stores that are awesome! I can find it here with relative ease, so I'm hoping you can too. If you can't, use the chili powder of your choice, though you'll probably want to kick it up a notch, maybe as much as another 1/8 cup. 
    1. In a large pot, toss together your pork, the beer, 2 cups water and 2 teaspoons kosher salt. Simmer over medium heat, and because foam will form, skim that stuff off! Add half of the oregano, cover, and cook approximately 30 minutes.
    2. While those ingredients are starting to get to know each other, combine 3 tablespoons of pumpkin and the sour cream in a bowl. Salt to taste, then cover and chill.
    3. Heat up the veggie oil in a skillet over medium heat. Add the tomatoes, poblano, onions, garlic, and 2 teaspoons kosher salt. Cook until translucent, but not browned, about 15 minutes. Add the remaining oregano and the red chile powder, and cook another 5 minutes. Then add your remaining pumpkin, and cook another 5 after that.
    4. Add the tomato mixture to the large pot and simmer with the pork until your pork is tender, give or take 30 minutes. Salt and pepper to taste, then serve the chili, topping with the pumpkin/sour cream mixture. Garnish with limes, and if you're feeling like it, add cheese, such as mozzarella or parmesan.
    5. Yum!
    Come back later today for my first guest post, a soup so yummy in your tummy that you'll swoon! (I can say this with confidence. I have DEVOURED this soup more than once.)

    Saturday, October 29, 2011

    Soup Week 2011

    I have tried tried TRIED to be patient and surprise you, but I can't hold back any longer! Not only will Soup Week 2011 feature five exciting recipes from yours truly, it will also feature recipes from guest bloggers! Friends, you will be up to your ears in soup, which sounds gross, but if you are a true soup fanatic, you will be ecstatic. Tune in Monday morning for the first of the soup recipe offerings. Last year, I gave you a preview of the recipes, but this year, I'm keeping the list close to my heart.

    MONDAY! SOUP!!!!! (Because you'll need something "healthy" to eat with all that candy.)

    Thursday, October 20, 2011

    coming soon...

    The Second Annual Hot Pink Mama

    October 31-November 4, 2011
    Soup Recipes of Awesome
    And some awesomeness I can't tell you about just yet!

    Do I really have to tell you that you want to be here?
    Because you do.