Double Entry!

Awesome, right? I felt that what better way to show that I am committed to updating this blog on a semi-regular basis than to update it twice in one night? You might say that maybe I should get some sleep and THEN write another entry. But then I just call you ridiculous and laugh in your face.

This entry will be dedicated to recipes that I didn't change. Or alter. Or the alterations are so minor that they don't even matter.

The first one I am going to share is the Bruschetta recipe from the 100 Best Appetizer Recipes cook book I received from my sister-in-law, Amanda. I definitely think that anyone who wants a good cook book that is dedicated solely to appetizers should pick this one up. There are many mouthwatering convections innit.

Bruschetta

2 Italian rolls (I used a baguette)
1 can diced tomatoes
2 tbsp chopped, fresh basil
1 tbsp finely chopped onion
1 tbsp olive oil
1 small clove garlic, crushed
¼ tsp oregano
¼ tsp salt
1/8 tsp black pepper

1. Toast your bread (can slice into individual pieces first OR do the whole loaf and then cut pieces off from there. I’ve seen it both ways)

2. In a pan, mix all stuff together. Spoon onto bread.(Use a slotted spoon to make things not soggy)

3. Broil for as short a time as you can or burning will ensue. And seriously, burning will happen. I put a mild damper on a family dinner that way.

The next recipe comes from the ridiculous kitchen of the sisters Janet and Greta Podleski. They are the Eat, Shrink, & Be Merry ladies from Food Network. The cook book that I have is called Crazy Plates, and it's pretty awesome. I keep meaning to pick up the other ones, but then when I get to the book store or Amazon I find a billion other things that I want. 

Onward ho!

I tried many recipes from this book, but I'm going to give you

" Bean Me Up, Scotty", which is a delicious black bean taco soup. Some have also called it tortilla soup. This recipe doesn't call for tortillas, so that name confuses me. And also makes me want nachos.

The description on the recipe for this soup is as follows:

Captain's log: it's the most enterprising combination of ingredients on the planet. Soup that boldly goes where no soup has gone before.

2 tsp olive oil

1 cup each chopped onions, chopped red bell pepper, and chopped carrots (make yourself a mirepoix)

1 clove garlic, minced

1 jalapeno pepper, seeded and minced

3 cups low-fat beef broth

1 cup topmato sauce

2 cans (19 oz each) black beans, drained and rinsed

2 tbsp chopped, fresh cilantro

1 tbsp each lemon juice and brown sugar

2 tsp dried oregano

1 tsp each chili powder, ground cumin, and Worcestershire sauce

1/2 tsp dried thyme

1/4 tsp black pepper

6 tbsp low-fat sour cream

Chopped, fresh cilantro for garnish (optional)

1. Heat olive oil in a large soup pot over medium heat. Add onions, red pepper, carrots, garlic, and jalapeno. Cook and stir for 5 minutes, until vegetables begin to soften.

2. Add all remaining ingredients, except sour cream. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 10 minutes.

3. Working in batches, transfer soup to blender or food processor and puree until smooth. Return to pot.

4. Top each bowl of soup with a tablespoon of sour cream. Garnish with chopped cilantro, if desired.

Side note about this recipe: you are so stupid-full off of one ladle & a half bowl. I mean "I just ate 5 tacos and some chips" kind of full. And do NOT over do it with the soup, or you won't want to eat it again. And that's just sad. Like, sad-panda sad.