Cuban Style Black Beans

Ingredients:

• 2tbsp olive oil
• a medium red onion, finely chopped
• a small carrot, finely chopped
• 2 garlic cloves, minced
• 1 can of diced tomatoes
• 1.5 cups of cooked black beans
• 1/2 cup water
• 1/4 tsp cayenne pepper
• 1.5 tbsp chili powder
• salt

Directions:

1. heat olive oil in large skillet
2. add onion, carrot, garlic
3. simmer for 7 minutes, covered
4. in a pot, mix veggies, beans, water and tomatoes
5. add cayenne pepper, chili powder and salt
6. let cook for 10 minutes
7. check spices, serve over rice or alone

Potato Leek Soup

 This soup is ridiculously good. And simple.

INGREDIENTS:

 8 small white potatoes (or any equivalent color), washed but not peeled, and diced

2 large leeks, both white and green parts

4-6  carrots

1 yellow onion

2 cloves garlic

3 Tablespoons olive oil

1/2 tsp thyme (fresh would be better)

1/2 tsp rosemary (fresh would be better)

2 cubes bouillon

5 cups water

1 tsp sea salt, or to taste

fresh black pepper to taste

1 cup plain almond milk

INSTRUCTIONS: 

• Rinse the leeks and slice them thinly. 
• Dice the potatoes. 
• Heat the oil in your large stockpot, saute the leeks for a few minutes. 
• Saute the potatoes (take care they don’t stick) and onion.
• Add the bouillon, water, salt and herbs. 
• Simmer until the potatoes are very soft, about 20 minutes. 
• Add the pepper.
• In a blender, blend all or part of the soup depending on how smooth you want it.
• Stir in the milk.
• Adjust salt and pepper to taste.
• 2 cubes bouillon 
• 5-6 cups water
• 1 tsp sea salt, or to taste
• fresh black pepper to taste
• 1 cup plain almond milk (or any other kind of milk- eg. soy, cow, rice)

Omygoshsogood Curry

Last night my study circle had a curry cooking adventure. Our friend Bill brought all the ingredients for this masterpiece. Erica and Marzi were the head chefs. I cannot take credit for the deliciousness that ensued for all I did was chop a few potatoes. The original recipe can be found here- but honestly I have no idea how closely it was followed by my dear collaborators.

I didn't happen to snap a picture of the curry, but if I had, this is what it would look like...

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon hot curry powder
• 2 garlic cloves, minced
• 2 large onions, thinly sliced
• 8 ounces carrots, thinly sliced
• 1 1/4 cups frozen peas
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 4 medium potatoes, peeled and cut into 1-inch chunks
• 1 (8 ounce) can coconut milk
• 1 cup water (or more as needed)

Directions:

1.  In a large, heavy-bottomed skillet, heat the oil over medium heat. 
2. When hot, add the hot curry powder and stir it around for 30 seconds. 
3. Add the onions to the pan and saute until they are tender and a bit golden. 
4. add the carrots, potatoes, and minced garlic. 
5. add about a half cup each of water and coconut milk
6. stir in the turmeric, salt, and coriander. 
7. reduce the heat to low and cover 
8. intermittently stir the pot and check the moisture level. 
9. when the milk is almost all absorbed add more coconut milk and water (in equal parts)
10. continue to cook, stir, and add liquid until the vegetables are very tender and the curry is thick
11. check spice levels, adjust to taste 
12. stir in the peas and the rest of the coconut milk (and water if necessary)
13. cook until done

Thanks to Sepideh and Alec and Emily who did a lot of chopping and peeling. Love y'all.

VEGGIE SOUP

This soup recipe feeds an army. Make it at the beginning of the week and eat it for lunch the rest of the week!

My medium size pot is just a little too
 small for all the soupy goodness.

Make sure you use a big pot so that it can simmer without boiling over the edges.
This soup is easily made vegan by using vegetable bouillon and margarine.
It can easily be made for meat-eaters by adding in chunks of cooked chicken breast. I would guess it would be best if you added the meat right after you added the water.


ingredients:

• 1 large onion, chopped
• 4 carrots, chopped
• 3 sticks celery chopped
• 2 potatoes chopped
• 1 tbsp butter or margarine
• salt & pepper to taste
• 1 cube vegetable or chicken bouillon 
• 6oz can tomato paste
• 4 cups water 
• handful of spaghetti 
• 1/2 cup french cut green beans (can be frozen or canned or fresh)
• 2 heaping tbsp flour 



This is about how much pasta I used.

directions: 

1. In a medium-large pot, melt butter. 
2. add chopped onion, carrots, celery, and potatoes. 
3. sautee for 4 min, don't brown the veggies.
4. stir in bouillon cube, tomato paste, salt, pepper, and water.
5. bring to boil and simmer for 10 min.
6. break spaghetti in thirds, add to soup and simmer for 10 min.
7. add beans and simmer for 5 minutes more.
8. Mix flour with a little cold water in a cup. Add this to soup, stirring well. 
9. Cook for 1 more minute before serving.
10. Serve hot soup to your hungry friends. 

NOTE: If the soup starts to thicken when re-heating for left-overs, just add a bit of water to make it thin again.