Saturday, December 11, 2010

Cooking during the Twin Cities Minnesota Blizzard of December 11, 2010

 Slept late, got up and peeked outside…..Blizzard!!!!   Time to make soup and bake bread……..

Well, I didn’t bake the loaf of bread that I had planned, but I made some really good Spicy Salsa Corn Muffins.
I was making them from memory, so I substituted butter milk for the sour cream. It all depends on what ingredients I have on hand. One half of the jar of salsa is used in the soup and the other half in the muffins.

Getting ready to mix everything
All mixed up

Be sure to spray your muffin pan!
Ready for the oven – this is a large muffin cup pan, couldn’t find the regular cup pan. Don’t you hate it when you can’t find a pan you need?


My Vegetarian Spicy Bean Chili will warm you up while your SA or DH sing “Baby it's cold outside ...”.

Of course, I made a smaller batch and made some modifications. The original recipe is for a large batch and great for potluck.

The modified version - it’s a little spicy and just warns the body up
Vegetarian Spicy Bean Chili – 4 to 5 servings
Soup Ingredients

• 1/2 16 oz jar La Victoria Cilantro Salsa, medium (use the other half to make the Salsa Muffins)
• 1 4.5 oz can Old El Paso chopped green chiles
• 1 15-ounce can V8 - low sodium
• 1 Del Monte Stewed Tomatoes (with peppers, onions, etc)
• 1 14 1/2 oz can Del Monte Organic Diced Tomatoes
• 1 15-ounce can black beans, rinsed and drained
• 1 15.8-ounce can great northern beans, rinsed and drained
• 1 16-ounce can Dark Red Kidney Beans, rinsed and drained
• 1 cup water
Spices - mix the following in a small container
• 1/2 tsp Cumin, Ground
• 1/2 tsp turmeric, ground
• 1 tsp sodium-free Jamaican seasoning
• 1 tsp Louisiana style Cajun spice
• 1 tsp Spanish paprika
• 1 Tbsp chili powder
• 1/2 tsp dried parsley flakes
• 1 Tbsp dehydrated onion
• 1 tbsp Mrs Dash Garlic mix

• 2 tsp sugar
• 1 Tbsp molasses
• 1/2 Tbsp ginger, powdered
• Additional Cajun spice as desired
Get you 8-quart slow cooker and place on the surface where it will be used
Gather all of the ingredients onto kitchen counter

Mix the spices and set aside
Open all of the cans of beans, rinsing each one and putting in a colander for draining. It has been reported that draining alone reduces sodium by 36% while draining-rinsing reduced sodium by 41%. Once all beans are in the colander, mix them up. Pour the beans into the slow cooker.

Add the ginger, molasses (sugar) to the slow cooker
Open the tomatoes and drain the liquid into a container and set aside
Pour the drained tomatoes into the food processor.  Add the spice mix, to the tomatoes

Pulse the tomatoes a couple of times in a food processor, so they have the consistency of salsa.

Put the salsa, chilies and tomatoes in the slow cooker, stir using a wooden spoon.

Add the vegetable juice (V8) to the reserved tomato juice.
Mix it as much as possible and add this to the slow cooker. Stir the ingredients in the slow cooker.
Place the lid on the slow cooker and set the slow cooker on low. Meal should be ready in about 4 hours. Verify that your cooker is doing a slow simmer.
If you are available, stir it after 2 hours.
Enjoy!! It’s spicy

Servings: 4 large 6 med

Great for potluck or sharing. Serve with corn tortilla strips or corn bread  or Spicy Salsa Corn Muffins.
If you like the color, reduce the beans by color.
If you are timid on spice, use mild salsa instead of medium, drain the chilis.
The longer the pot simmers, the more thoroughly the spices go through the beans. I tend to leave this on low for about 6 hours. Simmer at least 4 hours.
If you plan to be away while this is cooking, place the slow cooker on a heat safe surface..

You will notice the color of the soup has black, brown, red and white beans. This is to give it color. If you like chunks of tomatoes, do not puree the tomatoes.

This was earlier in the day as the blizzard progressed