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The Practical Pantry

Good food at the ready. Since 1998.

Black Bean Vegetable Soup

January 4, 2019 by Tammy Leave a Comment

Print Recipe
Black Bean Vegetable Soup
Servings
Ingredients
  • 1 onion chopped
  • 1 clove garlic minced
  • 2 carrots chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable stock
  • 2 15- ounce cans black beans rinsed and drained
  • 1 8.75- ounce can whole kernel corn
  • 1/4 teaspoon ground black pepper
  • 1 14.5- ounce can stewed tomatoes
Servings
Ingredients
  • 1 onion chopped
  • 1 clove garlic minced
  • 2 carrots chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable stock
  • 2 15- ounce cans black beans rinsed and drained
  • 1 8.75- ounce can whole kernel corn
  • 1/4 teaspoon ground black pepper
  • 1 14.5- ounce can stewed tomatoes
Instructions
  1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender. Makes 8 servings.

Gingerbread Coffee

December 5, 2018 by Tammy Leave a Comment

Print Recipe
Gingerbread Coffee
Course Beverages
Servings
servings
Ingredients
  • 1/2 cup molasses
  • 1/4 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 6 cups hot brewed coffee
  • 1 cup half-and-half cream
  • 1 teaspoon ground cloves
  • 1-1/2 cups sweetened whipped cream
Course Beverages
Servings
servings
Ingredients
  • 1/2 cup molasses
  • 1/4 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 6 cups hot brewed coffee
  • 1 cup half-and-half cream
  • 1 teaspoon ground cloves
  • 1-1/2 cups sweetened whipped cream
Instructions
  1. In a small bowl, mix together the molasses, brown sugar, baking soda, ginger, and cinnamon until well blended. Cover and refrigerate for at least 10 minutes. Add about a 1/4 cup of coffee to each cup, and then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of the top with coffee. Stir in half and half to taste, and then garnish with whipped cream and a light dusting of cloves.

Pantry Pointers

Zucchini

To cook zucchini as a side dish, preheat grill for medium heat and lightly oil the grate. Cut your zucchini into lengthwise sections no more than 1/4 inch in thickness. Rub both sides of the slices with olive oil and season with salt and pepper. Add your favorite herbs if desired. Grill approximately 2 minutes a side, turning once.

Shrimp

To thaw frozen shrimp, place them in a colander and thaw them out under cold running water for five minutes before using. If you keep a couple of 12-ounce bags of cooked frozen shrimp in my freezer, so that when the urge strikes, you can put together a quick seafood meal in minutes.

Cauliflower

When buying cauliflower, choose heads that are white — the whiter they are, the fresher they are. Heads also should be without discoloration. If there are leaves still attached, they should be crisp and green.

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