Black Bean Pasta

Red-tailed Hawks ©DaveSpier

1 large onion, sliced
1 small red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
8 ounces fresh mushrooms, sliced
2 tablespoons olive oil
1 (15-ounce) can black beans, drained, rinsed
1 (16-ounce) can whole tomatoes, chopped
1 (15-ounce) can kidney beans

1 1/2 ounces capers, drained
1/4 cup sliced black lives
1/4 teaspoon rosemary
1/4 teaspoon basil
1/4 teaspoon pepper
12 ounces angel hair pasta, cooked, drained
Fat-free Parmesan cheese
Fresh basil leaves

Saute the onion, red pepper, yellow pepper and mushrooms in the olive oil in a skillet over medium-high heat until tender. Stir in the black beans, undrained tomatoes, undrained kidney beans, capers, black oilives, rosemary, basil and pepper. Bring to a boil; reduce heat. Simmer for 30 minutes, stirring occasionally. Spoon over the angel hair pasta on a serving platter. Garnish with freshly grated fat-free Parmesan cheese and basil leaves.

A Taste of the Good Life: From the Heart of Tennessee

Broccoli Wild Rice Soup - Revisited

First Snowfall of the Season

Brad, the painter, was staining entry doors and windows in the shop today. Joan recalled how Brad much he enjoyed Broccoli Wild Rice Soup so she prepared it for lunch.

Puffed Apple Pancake

Joan purchased from Amazon.com the cookbook, Recipes Worth Sharing, published by Favorite Recipes Press.

This morning for Sunday brunch Joan prepared the Puffed Apple Pancake submitted by the Junior League of Kankakee County, Kankakee, Illnois. This recipe can be found on page 79.



Ingredients:
1 cup milk
4 eggs
2/3cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup (1/2 stick) unsalted butter
12 ounces Golden Delicious apples, peeled, cored
and thinly sliced (about 2)
3 tablespoons brown sugar
Confectioners' sugar

Directions:
Whisk the milk, eggs, flour, granulated sugar, vanilla, salt and cinnamon in a bowl until the batter is smooth. Place butter in a9x13-inch glass baking dish and bake at 425 degrees for 5 minutes or until melted. Remove from the oven and cover the bottom of the baking dish with the apples. Bake for 10 minutes or until the apples begin to soften and the butter is bubbly. Pour the batter over the apples and sprinkle with the brown sugar. Bake for 20 minutes or until puffed and brown. Sprinkle with confectioners’ sugar. Serve warm with maple syrup. Makes 4 servings

Joan served this tasty pancake with sausage.

Chicken Cacciatore Soup

Add a couple drops of hot pepper sauce for those who like it hot!

Autumn abounds outside so we spent the afternoon cleaning up the flower beds. In order to warm us up, Joan made this hardy soup. She served it with a fresh garden salad and a garlic toasted Kaiser roll.

1 c. rotini pasta, uncooked
3 14.5-oz. cans vegetable broth, divided
1/2 lb. boneless, skinless chicken breasts cut into bit-size pieces
30-oz. jar extra chunky spaghetti sauce with mushrooms
14.5-oz. can stewed tomatoes in juice, chopped
1 zucchini, sliced
1 onion, chopped
2 cloves garlic, chopped
1/2 t. Italian seasoning
Optional: 1 T. red wine

Cook rotini according to package directions, substituting one can broth for part of the water; set aside. Combine remaining ingredients in a large saucepan. simmer 20 to 30 minutes, until chicken is cooked through and vegetables are tender. Stir in rotini and heat through.

Makes 5 servings.

Pumpkin Chocolate Chip Cake

Wedding Favors

Joan found this recipe in the Post-Standard.
She made it as the weekend dessert.

Pumpkin Chocolate Chip Cake
From Tina Redmond of Syracuse

2 cups canned pumpkin
1 cup oil
2 teaspoons baking soda
2 teaspoons baking powder
2 cups sugar
1/2 teaspoon cinnamon
3 cups flour
6 ounces chocolate chips

In a large bowl, combine pumpkin and oil. In a separate bowl,combine dry ingredients. Combine wet and dry ingredients and mix well. Stir in chocolate chips.

Pour batter into a 9-by-13 rectangular cake pan and bake in preheated oven at 350 degrees for 35 minutes.

Note: You can sift powdered sugar over the top when it cools if you want, but it doesn’t really need it.

Comfort Food

Emily loaned us her copy.

Here are 5 that we chose to prepare:

Quick Potato & Carrot Latkes

vegetable oil, for frying
1 sack (24 ounces) shredded potatoes for has browns
1 large carrot 1 medium onion
2 eggs, beaten
2 teaspoon salt
1 teaspoon baking powder
3 tablespoons matzo meal, cracker meal, or all purpose flour

Heat 1/2 inch oil in a large skillet over medium to medium-high heat. To test oil, add a piece of bread to the pan. It should turn golden brown i a count of 10. Adjust heat as necessary.Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add beaten eggs, salt, baking powder, and meal or flour. Combine vegetables and meal with a wooden spoon. Drop mixture into oil in 3-inch mounds. Press down gently with spatula to form patties. Fry in batches of 4 to 6 patties, 1 inch apart, until golden, about 3 minutes on each side. Drain on a paper towel or parchment- lined tray.

Chunky Golden Applesauce

4 golden delicious apples, cored and chunked
2 teaspoons lemon juice
1/2 cup golden raisins
1 cup apple juice or cider
3 tablespoons honey

Combine all ingredients in a medium pot and cook over medium to medium-high heat until apples begin to break down and raisins are plump. Serve with potato and carrot latkes.

Pumpkin & Black Bean Soup

1 teaspoon vegetable or canola oil
1 teaspoon butter
1 medium onion, finely chopped
1 can (14.5 ounces) chicken or vegetable broth
1 can (14.5 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pumpkin puree
1/2 cup heavy cream
1 & 1/2 teaspoons curry powder
1 teaspoon ground cumin
3 pinches cayenne pepper (1/4 teaspoon)
Coarse salt, to taste

Heat a deep pot over medium heat. Add oil and butter. When butter melts, add onion and saute, 5 minutes, until tender. Add broth, tomatoes, black beans, and pumpkin. Bring to a boil, reduce heat to low and stir in cream, curry powder, cumin, cayenne, and a few pinches of salt. Simmer 5 minutes and adjust seasoning. Serve with chunky guacamole and tortilla chips.

Pork Chops with Golden Applesauce

Applesauce:
4 golden delicious apples, chopped
1 teaspoons grated lemon zest
2 teaspoons fresh lemon juice
2 ounces golden raisins (a handful)
1 inch fresh gingerroot, peeled and grated
3 tablespoons light brown suger
2 cup natural apple juice or cider
1/2 teaspoon cinnamon
1/4 teaspoon grated fresh nutmeg

Pork chops:
2 tablespoons vegetable oil or olive oil
6 center-cut boneless pork loin chops, 1-inch thick (6-8 ounces each)
Salt and freshly ground black pepper

Make the applesauce: Combine apples, lemon zest, lemon juice, raisins, ginger, brown sugar, apple juice, cinnamon, and nutmeg in a medium pot over medium-high heat. Cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter, reduce heat a little. Once apples are soft and sauce forms, emove from heat.

Heat a large nonstick skillet over medium-high heat. Add oil to the pan. Season chops on one side with salt and pepper. Using a pair of tongs, add chops to ho oil, season side down. Season to side with salt and pepper, too. brown and carameliz 2 minutes on each side, then reduce heat to medium and cook until juices run clear, another 5 to 6 minutes, turning occasionally. remove from heat and let chops rest a couple of minutes, allowing juices to redistribute. Top with generous portions of warm golden applesauce to serve.

Chunky Guacamole
2 medium ripe avocados, pitted and diced
The juice of 1 lemon
1 jalapeno pepper, seeded and finely chopped
1/2 small onion, finely chopped
Coarse salt, to taste

Mash avocado with lemon juice into a chunky paste. Stir in jalapeno, onion, and slat, to taste. Serve with tortilla chips for dipping.

Sausage Stars

JJ & Nicole's Wedding

One of the best hors d'oeuvres served at the wedding reception was this item prepared by Stacey. Stacey shared the recipe with us.

1 pound cooked crumble sausage (hot is best)
1 1/2 cup extra sharp cheddar cheese (orange) (grated)
1 1/2 cup Monterey jack cheese
1 cup hidden valley ranch dressing
1 can black olives (chopped)
1 package wonton wrappers
1/2 cup chopped red pepper

Cook sausage. Blot dry.
Combine with cheeses, salad dressing, olives, and red pepper.
Lightly grease muffin tin and lightly brush wrapper with oil. 
Press one wrapper into each cup.

Bake at 350 -- for 5 minutes or until lightly brown.
Remove from tins - place on baking sheet & fill with filling mixture. 
Bake 5 minutes or until bubbly.

Can make wrappers ahead of time - store in an airtight container.