The weather is getting chillier now in IM. Although I stay indoors most of the time and have the grocery shopping delivered to the room, I went outside yesterday for a quick stroll to a bakery next door. They have great pastry selections that are just perfect for morning coffee and afternoon tea. Well, I got the pastries, but came back feeling horrible. Sniffles, heavy head and chest. I think I’m getting a bad flu. Can’t believe it, over a 20 minute stroll?
Good thing that I made the soup right before the flu hit hard. It was quite easy and quick to prepare, unlike the Indonesian “soto” or soup that would usually mess up my kitchen. A nice change in the menu. I love the flavours of green chilies blend in nicely with red beans. A few pieces of pork ribs also brings out a nice rich flavour to the soup. Oh, I oven-roasted the rest of the pork ribs with minimum barbecue seasonings. Some slices of corn bread on the side.
**Recipe from Mark Bittman – NYTimes
* 4 tablespoons butter, olive oil, lard or bacon drippings
* 1 1/2 cups medium-grind cornmeal
* 1/2 cup all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 cup sugar
* 2 eggs1
* 1/4 cups milk, more if needed
1. Preheat oven to 180C. Put fat in an 8-inch square baking pan.
Place pan in oven.
2. Meanwhile, combine dry ingredients in a bowl.
3. Mix eggs into milk, stir this mixture into dry ingredients,
If mixture seems dry, add a tablespoon or two of milk.
4. When fat and oven are hot, remove skillet or pan
from oven, pour batter into it and smooth out top.
5. Return pan to oven. Bake about 30 minutes,
until top is lightly browned
6. Serve warm
RED BEANS & GREEN CHILIES SOUP
* 2 cups of dried red kidney beans, soaked overnight
* 1/2 cup chopped green chili peppers
* 3 cloves minced garlic
* 1 pcs large onions, chopped
* 2 pcs bay leaves
* 3 pcs of pork ribs
* 1/2 cup diced carrots
* 3 tbs tomato pasta
* 1 stalk leeks – sliced
* some diced bacons
* 2 tbs Sherry
* salt, pepper & sugar to taste
* 3 tbs paprika powder
* 2 tbs cayenne pepper powder
* dried leaf oregano
* dried thyme
1.) Cook chopped onions & garlic until transparent
2.) Add chopped green chilies, bayleaves, bacon/pork, stir for 2 mnts
3.) Add beans, water & additional seasonings. Add tomato pasta
4.) Let it cook until beans are tender. Add carrots
5.) Remove about 1 cup of beans & pureed. Add leeks
6.) Add sherry & pureed beans. Simmer for about 5 mnts
7.) Serve hot with corn bread