Monday couldn’t have been a better day for rolling up the sleeves and rolling out new recipes. I was feeling better but not well enough to get to the gym or run, so I had some time to kill in the kitchen
For those of you not up-to-the-minute on my health (you can follow it on the Headline News ticker, ESPN’s scrolling bottom line and the sign of that dude at Cesar Chavez and I-35 in Austin), it stumbled a bit last week. Just some bad crud, y’all. And, since I’m a guy (read: stupid) I didn’t rush to the doc immediately for a pill-based solution. No, that would belie my stubbornness (charming, ain’t it). Instead I’ve gone through a health roller coaster, a wellness waterslide if you will. For those familiar with the best place to spend a preteen summer afternoon circa 1988 — Wet ‘n’ Wild — you’ll no doubt know what I mean when I say one minute I was all “Pirate Ship” chillin’ and the next I was totally “Atlantic Panic.” Totally.
Anyway, I’m feeling better (don’t let my rambling fool you) so I finally got around to making a really good PPK-approved Potato and Black Bean Soup.
Potato and Black Bean Soup
6 cups vegetable broth, canned or made from bouillon cubes
10-12 medium mushrooms, quartered
1/2 cup shredded carrots
4 medium potatoes, cut into 1" cubes
1 (15 oz) can black beans, rinsed and drained
1 (14.50 oz) can whole tomatoes, cut up
1 Tbs fresh cilantro, chopped
1/2 tsp cajun seasoning
In a large saucepan, combine broth, mushrooms, onion, carrots, and potatoes.
Cook over medium high heat until mixture comes to a boil.
Reduce heat to medium, cover, and cook, stirring occasionally until potatoes are just tender; about 10-12 minutes.
Stir in beans, tomatoes, cilantro, and seasoning.
Cook, stirring occasionally, until heated through.
There’s a whole lotta good stuff in there already, but you can add more veggies if ya like (you need to clean out your fridge anyway, right?). I added celery cause that’s how I roll and I said nay to “cajun seasoning.” In it’s place I pinched cumin, chili powder and wee pinched cayenne to taste. And the timing for this soup couldn’t be better. I’ve got a few more servings that will make the recent drop in temperature a bit more tolerable.
Alongside a brave new bowl of soup, I kicked out some kickass Vegan Cornbread straight from the “Veganomicon.” What makes this batch the best is simple — it’s the skillet. In fact, henceforth, I will never again make cornbread without a skillet. It’s the baking equivalent of a broken-in biker jacket or blue jeans. It’s just a classic that works. That said, I’m not a big fan of pie slices (‘cept actual pie, pizza pie and Trivial Pursuit pie). However, it’s not a deal breaker. The bread’s only gonna get crumbled in the soup any damn way.
Happy New Year, y’all.