Black Bean Soup

I found this over at Women Living Well. Mommy has modified it significantly.  :)


2 cans of seasoned black beans (drained, not rinsed) 
4 C. chicken broth  
2 Tbsp palm shortening 
1 cup chopped onion 
2 cloves of garlic minced 
2 tsp chili powder 
1/2 tsp cumin
1/2 tsp marjoram
1 tsp rosemary
1 tsp salt 
Rice, cooked

Cheddar Cheese, shredded 

In a large pot saute onions and garlic in oil until soft. Add the spices and salt; stir well to combine. Add broth and beans; bring to a boil. Turn heat to medium and let soup cook for 15 minutes. Remove half the soup and blend it in the blender (or mash with a potato masher).  Pour back into remaining soup and stir well.  Serve over rice.  Sprinkle with cheese.  Yum!



February 4, 2011
I found this on Facebook this morning and I had everything on hand so we had this for lunch.  It was liked by everyone- even Hannah who isn't our soup gal.  :)  So, per Hannah's request- here is the recipe.  It was really good.  I foresee making this again in the near future.


UPDATE July 17, 2012
This is a wonderful soup and requested frequently around here!  All of you children cheer when you see Mommy making this.  It is so yummy!  


Love Always,
Mommy

Baking Powder Biscuits

Aunt Sheri Southerland gave us this recipe and it it our new favorite

2 C. flour
1 TB organic evaporated sugar cane
1 TB baking powder
1 tsp sea salt
1/2 C. palm shortening
3/4 C. milk

Combine dry ingredients.  Cut in palm shortening.  Stir in milk.  Combine dough and knead 10 strokes.  Cut with biscuit cutter and place on cookie sheet sides not touching.  Bake at 450 degrees for 10-12 minutes.

These are nice and fluffy biscuits that I make several times a week for Daddy for breakfast.  I like to make a batch x5 and store it in a container.  Then I just have to measure out 3 C. of mix and 3/4 C. of milk.  Super easy in the morning!  :)
Love Always,
Mommy

Big Puffy Chocolate Chip Cookies

Alana Potter gave this recipe to us and they are so yummy!

2 C. flour plus 2 TB flour
1/2 tsp baking soda
1/2 tsp salt
12 TB unsalted butter, melted
1 C. light brown sugar, packed
1/2 C. sugar
1 large egg plus 1 egg yoke
2 tsp vanilla extract

1 1/2 C semisweet chocolate chips

Adjust oven racks to upper and lower middle positions and heat oven to 325 degrees.  Line 2 large baking sheets with parchment paper.

Whisk flour, baking soda, and slat together into a medium bowl; set aside.

Mix the butter and sugar until thoroughly blended.  Beat in the egg, egg yoke, and vanilla until combines.  Add the dry ingredients and beat at low speed just until combined.  Stir in chocolate chips.

Roll a scant 1/4 cup of the dough into a ball.  Hold the dough with the fingertips of both hands and pull into 2 equal halves.  Rotate halves 90 degrees and with jagged surfaces facing up, join the halves together at the base, again forming a single ball.  DO NOT smooth uneven surface.

Pace balls, jagged side up, 2 1/2" apart on the 2 cookie sheets.  Bake until the cookies are light golden brown and outer edges start to harden yet centers are soft and puffy (15-18 minutes) rotating baking sheets front to back and top to bottom halfway through baking time.

Cool cookies on the baking sheets.  Remove cookies with a wide spatula.

These make HUGE yummy puffy chocolate chip cookies that are delicious.  I love that I can bake the whole batch at one time.  :)  These aren't good for you but they sure taste good!

Love Always, 

Mommy