Austin Black Beans
Hey everyone! Only a week since my last SRC post thanks to May’s bonus week. This week is my “normal” group A post – but there is nothing normal about the blog I was partnered with. I’m very lucky in that I’ve had Leslie’s Cocina de Leslie blog twice so far, once as my regular assignment and once when I decided to adopt a blog while 38wks pregnant. Leslie’s blog has soooo many amazing recipes that when the powers that be offered to switch me for a “new” blog I told them there was NO NEED to be hasty – that I could happily and easily find something new to make. With that, this post was supposed to be all about her Mole Ranchero. While the ingredient list is a bit daunting, the dish came together in no time at all. However my camera man got a bit peckish and ate the sauce set aside for the photo as a post dinner snack. So…back to my very long list of recipes! I had marked her Austin Black Beans when I adopted Leslie’s blog so was thrilled that some nasty weather made it the perfect time to give them a whirl. I used the vegetable oil instead of lard and left out the lime juice due to my allergy. I also added the cilantro straight to my bowl as it tastes metallic to hubby and totally omitted below.
Another great recipe from Leslie! So glad there was an oops and that I got another excuse to explore her blog – think I have a good dozen recipes to try! This meal would also freeze well for the slow cooker, just add the 8 cups of water directly to the slow cooker along with all the ingredients. Instant dinner!!!
Pumpkin and Black Bean Soup
Welcome to Group A’s October edition of the Secret Recipe Club!!! Regardless of how sick/tired/pregnant I’ve been over the past few months, this is the one challenge I keep signing up for because I LOVE all the recipes I’m exposed to. This month was no different, as I got to explore Baking and Creating with Avril which is stuffed with delicious treats. Apparently I was having an apple craving when I first checked out her blog as three of the top five recipes featured apples! This included her Apple Cinnamon Rolls with cream cheese, Apple Pie Cheesecake (nom!!!), and her easy applesauce muffins which I plan on making this week to go with some pumpkin chili. In the end I decided to go savory instead of sweet and also embrace the fall season by making her incredible Pumpkin and Black Bean Soup. I also enjoyed the reading the history of this recipe, as it originally came from a friend of hers. I wound up making one change to the recipe and totally blaming it on pregnancy brain. When I wrote down my shopping list I had one can of pumpkin puree and two cans of black beans. It wasn’t until later in the week when I went to make the soup that I realized I had transposed the numbers. While I debated waiting until the following week to make the soup, I wanted to give it a go anyway – figuring if it was a total wreck I could still make it again. I also adjusted the cooking method for the spice, when using curry powder I prefer to add it at the beginning and “toast” it per a tip I found in an Indian cookbook. I’m not sure if it does anything, but it’s become a habit!
In the end, I think it worked best for my family that I only used one can. While you could still taste the pumpkin it wasn’t PUMPKIN which is a good thing to me. I do want to make this again the “right” way and since this comes together so quickly this is easily a recipe that can work post-baby!
Time for October’s installment of Secret Recipe Club!! This month I was assigned the amazing Camilla who blogs over at Culinary Adventures with Cam. I was immediately blown away by how many amazing international dishes she has her blog, including recipe from Malaysia, Kiribati, and Estonia. I came oh so close to trying the rhubarb cake but the farmer’s markets were working against me so I went for my back-up recipe: Aloo Tiki from Pakistan. I loved that the recipe was vegetarian to begin with, and by leaving out the egg wash I was able to make these appetizers vegan friendly as well.
These were amazing, both with our dinner curry and as breakfast the next morning. For breakfast I paired them with applesauce, my mom went for the sour cream, while my sister enjoyed them naked. Any way you dress them up (or not!) they were AMAZING!
Well my UK adventure is drawing to a close – but that’s okay because I have so many recipes to try out once I get home plus some great Vegetarian on Vacation posts to work on. Today’s dish is a vegan treat that Joe and I had on our honeymoon in London last year but so far hasn’t popped up on this journey. Of all the Indian dishes out there this is probably one of the easiest to recreate at home as the primary ingredients are ones most people have at all times: potatoes and frozen peas. While some of the spices are a little more out there, most grocery stores stateside seem to be increasing their foreign food sections making it easier and easier to locate these goodies.
This dish can also be easily adapted for the slow cooker with just a bit of precooking. After toasting the seeds, garlic, and shallots just toss everything in to the slow cooker on low heat for 6 hours. I like to serve my aloo matar over coconut rice with poori but dal and/or naan would also be great options. Next post should be made stateside – can’t wait to be home again!!!!