Cherney’s Chili (Vegan)

Recipe adapted from R. Cherney

Way back when, I migrated from New England to California, with my worldly possessions and camping gear stuffed into an old Pinto station wagon. Along the way I stayed with a friend of a friend, a grad student at Champaign Urbana. He lived in a communal house and whipped up the most marvelous vegan chili for dinner, not that I knew anything about chili then. Many years and pots of chili later, I can say that what really sets R. Cherney’s recipe apart from the usual crowd is a goodly dose of red wine, enhancing both flavor and aroma.

Southwest Chicken Salad

Salad Served

Recipe by Robin

Whenever Southwest chicken salad is on a restaurant menu, I’m likely to order it. Styles vary widely, but typically include salad greens, corn, beans, cheese, and a side of salsa. A chicken breast, hopefully browned and spiced, crowns the creation. Dressings vary from chili lime vinaigrettes to creamy flavored ranches to green goddesses. This first attempt to recreate the salad at home was a great success, largely due to the rich, creamy homemade avocado ranch dressing. Fresh corn-off-the-cob from last night's Farmers' Market leftovers adds more taste appeal, though in a pinch—or in winter—frozen cooked corn will do nicely.

Bacon and Bean Soup with Kale

Last Two Serving of Soup

Recipe by Robin

Kale is just not something that my husband favors. In recent weeks of giant kale bunches we’ve explored Garlic Ginger Kale, Green Garlic Kale with Leeks, and our classic Hot Kale Salad with Balsamic & Hot Chili Oil. He’s tired of all of them, and tired of any side dish that is essentially just plain kale with seasonings. We had the same issue last year with large amounts of hefty escarole. Finally I drowned the escarole in a soup with beans and bacon, two well-known man-pleasers. This takeoff on Escarole, White Bean, and Bacon Soup suits this window of time while we still waiting on tomato harvests, but have plenty of mild and spicy peppers. Quite a bit of kale can be submerged in this recipe, and its hearty flavor compliments the bacon, peppers, and beans.

Southwestern Three Sisters Stew

Healthy & Delish, with or without Garnish

Adapted from Cooking By Moonlight

If someone told me that I could only cook from one cookbook for the rest of my life, I’d choose Karri Ann Allrich’s “Cooking by Moonlight, a Witch’s Guide to Culinary Magic.” Perfect for seasonal cooks, this book contains full menus with recipes for every moon (month) of the year, including a special section for blue moons. Chapters on developing seasonal intuition, stocking a moonlit kitchen, using herbs and spices magically, and even love foods lead the mind to endless possibilities. Also, every single one of the recipes is absolutely fabulous. I would love to meet this woman!

Escarole and White Bean Soup with Bacon

Winning Combo: Escarole, Bacon, and Beans

Recipe by Robin

Bacon. I can’t understand why so many people are fans of the stuff. Friends who like it tell me that it goes with everything, and even like it chocolate-covered. I don’t get what’s great about the salty fattiness. Oddly enough though, while brainstorming a use for massive amounts of escarole from our CSA, I kept envisioning a bacon with white bean flavor. Perhaps the motivation comes from my Auntie’s baked beans, white beans delicately flavored with bacon and maple syrup. Or perhaps I’ve eaten a similar Italian-style soup in the distant past. In any case, a little bacon did indeed make this the perfect soup, on the first try.

Cooking Dried Garbanzo (and other) Beans

Cooked Garbanzos Ready for Hummus

Recipe from Frugal Living & other sources

Fast away the old year passes! It’s been a busy December, with lots of good cheer, friends, and family. As I take a short pause before New Year’s, here’s a simple end-of-the-year how-to guide for cooking beans when time is short.