Fancy Pasta in a Flash!

Good evening everyone!  Sometimes, we command too much out of a pasta recipe.  Whether it's heavy sauces or a list of ingredients two pages long, we tend to add too much to the humble pasta dish.  Sometimes, the best pasta dishes are the most simplest.  Tonight, I'll showcase one example of a simple, yet delicious pasta recipe that you can make in a snap!

The Recipe:  Herby Fettuccine with Fried Eggs
Original Recipe From:  Quick Cook Pasta

What You'll Need:
10 Ounces Fettuccine
2 Tablespoons grated Parmesan Cheese, plus extra to serve
1 Teaspoon dried Parsley, plus extra to serve
3 Tablespoons Olive Oil
1 Garlic clove, finely chopped
4 Eggs
Pinch of dried Red Pepper Flakes

To start, bring a large saucepan filled with water to a boil over medium-high heat.  Cook according to the package directions.  Once the pasta is done cooking, reserve 1/3 cup of the pasta water and drain the pasta in a colander.  Once all the water has drained out, bring the pasta back to the saucepan.  Add the Parmesan and parsley and stir well until the cheese has melted.  If the cheese clumps together on itself, add small portions of the pasta water to thin out the cheese.  Season with salt and pepper.

Next, in a large nonstick skillet, add the olive oil and heat over medium-high heat.  Once the oil has heated, add the garlic and heat until the garlic has become fragrant, about 30 seconds.  Then, crack the eggs into the skillet and cook for three minutes, or until the whites are cooked, but the yolks have just set.

Divide the pasta into four serving bowls and top each with a fried egg.  Sprinkle the red pepper flakes, any remaining Parmesan cheese and parsley, serve, and enjoy!

The End Result:

The melted cheese, combined with the pasta, created a creamy sauce that wasn't too heavy, yet had just enough flavor to enhance the dish.  The parsley added a hint of flavor, but the red pepper flakes gave just enough heat to warm the back of the throat.  The fried egg was definitely a treat.  While the yolk was cooked just enough, yet was still runny, it covered the pasta in coat of tastiness that can only be experienced to enjoy.  While it is a little odd to have eggs on pasta, it is one recipe that you shouldn't pass up!

That's all we have for you this evening.  Check back on Thursday as Tyler lightens a Mexican favorite.  As 2013 comes to a close, we want to thank all of you who read our blog.  We are nothing without our loyal followers and we cannot thank you enough for sharing our culinary adventures with us.  We'll see you in 2014!  Until then,

~Cheers!

Western Omelet "Hash"

Good evening everyone! Every once in a while, we accidentally stumble upon a theme week when we pick recipes for the blog. This week is one of those weeks. Maggie started us off with a delicious french toast casserole that was one for the cookbook (the still in progress cookbook...it's a long story). Tonight, I'm taking another breakfast recipe for a spin. Nothing says winter like breakfast food...right? Either way, let's get cooking!

The Recipe: Western Hash Brown Omelet
Original Recipe Found In: Food Network Magazine, December 2013 Issue

What You'll Need:
(Serves 4)

8 Large Eggs
2 Tablespoon Extra Virgin Olive Oil
4 Ounces Thick Cut Deli Ham
2 Bell Pepper (Red, Green) Diced
1 Onion, Diced
2 Tablespoon Unsalted Butter
3 Cups Frozen Shredded Hash Browns (Do not thaw)
4 Ounces Smoked Gouda Cheese (Grated)
1 Bunch Scallions (Chopped)

Beat the eggs in a large bowl until they become bubbly / foamy.

In a large (broiler safe - so no non-stick) skillet heat the olive oil over medium high heat until it begins to shimmer lightly. Next, add the ham, peppers and onion along with a pinch of salt and pepper and cook until the veggies begin to brown. Once cooked, add this mixture to the bowl of beaten eggs.

Preheat the broiler.

Wipe the skillet clean, then add the butter and set the skillet over medium heat. Melt the butter before adding the hash browns. Cook, pressing the hash browns into the bottom and up the sides of the skillet (into a cohesive layer) then allow the hash browns to brown (this takes about 6 minutes). Next, pour the egg mixture over the hash browns and place the skillet under the broiler. Cook until the eggs have partially set (5 minutes) then sprinkle the cheese over the eggs and cook for an additional 2 to 3 minutes, or until the eggs are set and the cheese has melted.

Using a small spatula, pry the hash brown from the sides of the skillet and transfer to a platter or large cutting board. Fold the hash brown "round" in half, then slice into wedges. Serve topped with scallions and enjoy!

The Results:

The finished dish "pre-fold" the "fold" didn't go so well on our end... 

This dish was quite the surprise. While the execution proved to be a bit harder than anticipated (the omelet didn't fold, so much as "crumble" leaving us with a hash, not an omelet) the final flavors were a perfect blending of cheese, potato and peppers. We've tried some other forms of western omelets before - with different ranges of success - but this recipe proved that simplicity is the best answer. Simple ingredients equal complex flavors. If you're looking for something to spice up a weekend omelet or if you want to bring some variety to the weeknight meal, give this recipe a try.

That's all we have for you this week, in fact, that's all we have for you NEXT week as well. With the holidays coming up next week (holy cow, right?) and the travel we'll be doing we simply won't have time to blog. We hope everyone has a happy holiday and enjoys the time spent with their loved ones. Until the week of 12/30,

~Cheers

Breakfast for Dinner Part One: Not Your Standard Casserole

Good evening everyone!  While we were planning our cooking schedule this week, we accidentally both chose breakfast recipes.  We have done many adaptations of great breakfast dishes that adapt well to the evening meal.  This is great for us since we both love breakfast/brunch meals.  Tonight, I'm cooking up a hearty French Toast variation that will leave you wanting more!

The Recipe:  Easy French Toast Casserole
Original Recipe From:  www.myrecipes.com

What You'll Need:
2/3 Cup packed Dark Brown Sugar
2 Tablespoons unsalted Butter
2 Tablespoons Dark Corn Syrup
1 1/2 Cups 1/% Low-Fat Milk
1/2 Cup Egg Substitute
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
1/8 Teaspoon grated Orange Rind
2 large Eggs
6 (1 1/2-inch-thick) slices French bread
6 Tablespoons frozen fat-free Whipped Topping, thawed
1 to 2 Teaspoons Grand Marnier (or orange-flavored liqueur)*
2 Tablespoons finely chopped Pecans, toasted

*Alternatively, if you do not have an orange-flavored liqueur handy, you can substitute orange extract, just remember that the extract will be more potent than the liqueur, so for every teaspoon of liqueur, use 1/4 teaspoon of extract.  Still the same flavor, without some of the booziness.

To start, prepare a 9x13 baking dish by spraying the bottom with cooking spray.  Next, combine the brown sugar, butter, and corn syrup in a small saucepan over medium heat.  Cook for five minutes, or until the ingredients come together, or until the sugar dissolves and it begins to bubble.  Be sure you stir this mixture constantly, or else the sugar will burn and will leave a not-so great smell in your kitchen!  After the mixture has come together, quickly transfer the mixture to the bottom of the baking dish and spread while the mixture is still hot to evenly coat the bottom of the dish.  Set the pan aside and let the dish cook completely.

Next, in a small mixing bowl, combine the milk, egg substitute, vanilla extract, salt, orange rind, and eggs.  Whisk until all the ingredients are all combined.  Place one bread slice into the egg mixture and flip the slice to coat on both sides.  Place the dredged bread slice in the sugar-lined dish.  Continue the dredging process and placing in the baking dish for the next bread slices.  Once all the pieces of bread are in the baking dish, pour any of the remaining egg mixture over the bread slices.  Cover the baking dish with a lid or aluminum foil and refrigerate overnight.

The next day, preheat an oven to 350 degrees.  While the oven is preheating, take the baking dish out of the refrigerator and bring to room temperature.  By the time the oven is preheated, the dish should be ready to put in the oven.  Bake the casserole in the oven for 30 minutes at 350 degrees or until lightly browned.

While the casserole bakes, prepare the topping.  In a small mixing bowl, combine the whipped topping and the Grand Marnier until well combined.  Once the casserole is done baking, remove from the oven.  Place one bread slice, with the caramel side up, on a serving plate.  Top each piece of bread with a dollop of the prepared topping and a sprinkle of pecans.  Serve and enjoy!

The End Results:

Oh...my...goodness!  There were so many great parts about this dish that can't go unnoticed.  I've heard rave reviews about 24 hour and overnight soaks for French toast dishes and I can see why.  The bread is completely submerged in the egg mixture and creates almost a velvety feeling when you bite into it.  The caramel melted and creates a cloak of sweet texture over the bread.  The whipped topping has a hint of orange flavor and makes the toast even more delicious.  Even the pecans added a bit of a crunch and added to this already perfect dish.  This French toast casserole definitely cannot be missed and should be part of your next brunch lineup!

Thanks for joining us this evening.  Check back tomorrow when Tyler continues the breakfast for dinner theme with a brand new recipe.  Until then,

~Cheers!

Friday Bonus Blog: We're Baking Some Scones!

Good evening everyone to a special Friday blog!  One thing that we don't include as often on the blog is baking recipes.  While neither of us have a knack for baking, when I see a delicious baked good, I really want to try it.  My baking results have, more often than not, been about 65% not good to 45% good.  This recipe would highlight itself under the 45% file and is a recipe I would love to try again.

The Recipe:  Chocolate Chip-Hazelnut Scones
Original Recipe Found From:  www.bakeorbreak.com

What You'll Need:
2 Cups White Whole-Wheat Flour
2 Tablespoons Granulated Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Unsalted Butter, cold and cut into 1/4 inch cubes
1/4 Cup chopped Hazelnuts
1/4 Cup mini Semisweet Chocolate Chips
2.4 Cup Buttermilk
1 Egg Yolk
1/2 Teaspoon Vanilla Extract

To start, preheat an oven to 375 degrees.  Also, prepare a baking sheet with parchment paper or a silicone liner.  Next, in a large mixing bowl, add the flour, sugar, baking powder, baking soda, and salt and combine well.  Into that bowl, add the butter and cut into the mixture, using a pastry blender or a fork until the butter/flour mixture looks like coarse meal.  Once this has mixed, carefully stir in the hazelnuts and chocolate chips.

In a small bowl, whisk together the buttermilk, egg yolk, and vanilla.  Gently pour the liquid mixture into the flour mixture and stir until a dough forms.  Next, carefully transfer the dough to a lightly floured work surface and knead gently for a few turns.  Once the dough has combined itself, gently pat the dough into a flat disk, about seven inches in diameter and no more than an inch and a half thick.  Cut the disk into six to eight wedges.

After cutting into wedges, transfer them to the prepared pan.  For softer scones, leave the wedges close together in a circle, for crispier scones, separate and spread out the wedges.  Place the baking pan in the oven and bake for 18-25 minutes, or until lightly golden brown.  Cool the pan on a wire rack.  Once cooled, serve, and enjoy!

The End Result:

(The bright pink you see under the scone is a silicone mat we got at IKEA - it was $10, compared to $25 for "brand name" silicone mats!)

I did have high hopes for this scone when I started baking it, and some of those hopes got lost in the shuffle.  We used whole-wheat flour, instead of WHITE whole-wheat flour, and that made a huge difference.  The flavor of the dough wasn't quite right, and almost tasted yeasty (which is weird, because there was no yeast in the recipe.)  With that being said, the scone was almost too dry to chew and needed warming up when eating it.  The saving grace of this recipe though was the chocolate chips and the hazelnuts.  If it worn't for those two ingredients, this scone recipe would have been a disaster.  I would like to try this recipe again, except I would make some major alterations:  I would use all-purpose flour (or white whole-wheat) flour, so the flavor components would really shine through.  Also, adding more sugar, chocolate chips, and/or hazelnuts would really enhance the entire flavor of the scone.  Otherwise, it was a baking attempt that was almost there, but it didn't completely fall on its face.

Thanks for joining us this week.  Check back next week as we continue to cook up some brand new recipes.  Until then,

~Cheers!

Helping the Holiday Ham

Good evening everyone! We’re presently in the dead center of the holiday season. Thanksgiving is two weeks behind us, Christmas is two weeks ahead. This means countless family gatherings and endless holiday meals. Thanksgiving and Christmas are fairly traditional holidays when it comes to the meal selection. Turkey is the staple of Thanksgiving, while ham is the predominant dish come Christmas day. (Obviously this isn’t a blanket statement and your own family could choose to eat something else entirely on these holidays – the larger point here is that when it comes to percentages, those two rank ahead of all else).

Turkey gets a lot of attention on Thanksgiving because it’s such an uncommon item to cook (we typically deal with it once per year) and people are worried their inexperience could lead to a disastrous finish (dried out meat, burnt down house, family never speaking to you again – you know, the usual). As such, there are countless “how to cook a turkey” stories on morning news shows, food magazines and online.

The traditional holiday ham, however, rarely receives such attention. After all, it’s just ham, how hard can it really be? Well, I don’t know about you, but I’ve had my fair share of dried out hams at family gatherings and can attest that ham must not be as easy to cook as people assume it is.

In fact, when you consider what you’re up against, the holiday ham should probably be treated with as much prep and research as the thanksgiving turkey. After all, you’ve got a large (and typically expensive) piece of meat that needs several hours to cook, but can dry out in as little as one hour. Then there’s the sauce to think about. Sure, most hams come with a prepackaged sauce, but those over sweet disasters rarely ADD anything to the dish and typically are so powerful they wash away the flavor of everything else on the plate.

Yes, it’s time the holiday ham got its due attention. After all, with just a few easy steps, you can save the ham from becoming a dry piece of leather – thereby saving Christmas for everyone.

The Recipe: Holiday Ham with Cherry Port Glaze

Original Recipe Found In: America’s Test Kitchen – The Complete Cookbook

What You’ll Need:

1 Spiral Cut Ham (Bone-in) – weight depends on the number of people you’re feeding

½ Cup Cherry Port

½ Cup Cherry Preserves

1 Teaspoon Black Pepper

Spiral cut, bone in ham provides the best flavor for your buck, and if you’re serving a large crowd, it actually becomes a decent value (per plate). Since we were serving two, we opted to use a whole ham (boneless) that came in at a more modest 5lbs and $9. However, our instructions are applicable to the use of both hams.

The key to the ham lies in the roasting time. The rule of thumb has been 20 minutes of cooking time per pound of ham (bone in) – which when you start dealing with larger hams, can push the cook time into the two to three hour range. The problem is that a large roast will dry out on the ends well before the center is cooked. You can lower the oven temperature, but that can push your cook time into the 4 to 6 hour range and you’ll STILL likely have dried edges.

Luckily, the folks at America’s Test Kitchen have devised a solution. Begin by filling a large container (one big enough to fit the ham in) with hot tap water (as hot as your tap goes). If you have split sinks, one side of a sink works well for this. Submerge the ham (still wrapped in it’s packaging) in the water for 45 minutes. Then drain the water and will the container with hot tap water once more, again allowing the ham to sit submerged for 45 minutes.

This hot bath brings up the internal temperature of the ham, and lowers the cooking time per pound from 20 minutes to a much more reasonable 10.

Place your oven rack to its lowest position and preheat the oven to 250 degrees.

Remove the ham from its packaging and place it in a large roasting pan. If your pan has a lid, and it fits over the ham, cover the pan with the lid. If, however, the ham is too big for your roasting pan (this is very likely) use aluminum foil to tightly cover the exposed portion of the ham. Once covered, place the ham in the oven and cook for 10 minutes per pound. (For example, our 5 pound ham needed 50 minutes in the oven).

While your ham is roasting, you can begin preparing the glaze. In a small saucepan over medium high heat, bring the cherry port to a simmer and allow it to cook until it reduces to about 2 tablespoons (this takes about 5 minutes). Once reduced, add the cherry preserves and black pepper. Stir well, then bring the mixture to a light simmer. Allow it to simmer until it thickens (it should cling to your spoon when you stir). Once thickened, remove from heat and set aside.

After the initial time is up, remove the ham and use and instant read thermometer to check the temperature at the center of the ham. You’re looking for 100 degrees. If you’re there, increase the oven temperature to 350 and cover the ham with about ½ of the glaze you prepared earlier. If it’s still a bit short of 100 degrees, cover the ham and return it to the oven for an additional 10 to 15 minutes and check the temperature once more.

Return the glazed ham to the oven (uncovered) and bake for 10 minutes, or until the glaze thickens and forms a sticky outer layer on the ham. Remove the ham from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and allow it to rest for 10 minutes before cutting.

Slice into ½ inch thick pieces and serve with the remaining glaze. Enjoy!

The Results:

This was the most moist, flavorful ham I’ve ever had – a fact that could only be achieved via the warm bath method described above. The ham was evenly cooked throughout, with no dried edges and no underdone portions in the center. Better yet, each bite was full of moisture and flavor.

The glaze was extremely flavorful, but admittedly at bit too sweet for my liking. I’m not overly found of sweet glazes, so my prejudice could be clouding my take on the glaze a bit (Maggie thought it was quite good). I’d modify this glaze a bit in the future by cutting the sweetness with a bit of citrus – cranberries could work well in that regard.

We paired our ham with escalloped corn (from a recipe we posted a few weeks ago) and crispy oven potatoes (recipe to come next week). You, of course, are free to pair the dish with whatever you so choose.

It’s amazing how a few simple steps took a traditional, flawed, holiday staple and turned it to a sure fire hit. If your menu calls for holiday ham this year, give this cooking method a try. You won’t be disappointed.

That’s all we have for you this evening. I’m coming back tomorrow night with a quick recipe idea for how to use some of that leftover ham (because there’s always some left after the holidays) and Maggie will close out the week with a recipe for a healthy take on the classic scone. Until then,

~Cheers

Mac and Cheese, All Grown Up

Good evening everyone!  Call us snobs, but we enjoy the higher quality ingredients when we cook.  Granted this doesn't mean we spend outrageous amounts of money when we shop for groceries, but we do like to be a bit picky when it comes to the ingredients that go in our meals.  We also like to feature local ingredients (when possible, of course.)  Sometimes this means going to a farmer's market and pick out fresher ingredients.  But sometimes, that includes ingredients that is locally produced by the best.  Tonight, we'll showcase one of those local businesses that will give the end dish a hearty flavor.

The Recipe:  Stout Mac and Cheese
An adaptation from a recipe found in Cooking Light, April 2013

What You'll Need:
7 Ounces uncooked Rotini pasta
2 Teaspoons Canola Oil
4 Ounces ground hot turkey Italian Sausage
2 1/2 Tablespoons all-purpose Flour
1/2 Teaspoon Black Pepper
1/8 Teaspoon kosher Salt
1 Cup Stout Beer*
1/3 Cup Whole Milk
4.5 Ounces reduced-fat sharp Cheddar Cheese, shredded**

*While the original recipe called for Guinness beer, I wanted to showcase a beer from a local brewery.  Millstream Brewing, based out of the Amana Colonies, produces some of the best beer in Iowa.  Whether it's something light on the palate, or something that will give your mouth a kick back, Millstream has a variety of beers suited for any beer drinker.  We've had luck finding them in local grocery stores.  If you feel up to it, head to the Amana Colonies for an inside peek into their brewery (plus, they have lots of drinks and items for sale!)

We used the Back Road Stout for this evening's dish.  If you like darker beer, you will not be disappointed!

**The original recipe also called for 2.5 ounces of shredded cheddar cheese AND 2 ounces of light processed cheese, ala Velveeta Cheese.  I have a confession to make:  I am not a big fan of processed cheese.  One could make the claim that all cheese is processed in some sort of way.  But this mass produced block of cheese product doesn't appeal to me in the least, so that's why I went with the cheddar cheese and just made it the sole cheese product.


To start, preheat an oven to 450 degrees.  While the oven is preheating, fill a medium saucepan with water and heat over medium-high heat.  Once the water is at a boil, cook the pasta according to package directions.  Once the pasta is cooked, drain in a colander and set aside.

While the pasta cooks, heat a large saucepan over medium heat.  Once heated, add the oil and swirl to coat.  Next, add the sausage and onions and cook for six minutes, stirring occasionally to crumble the sausage.  Once the sausage and onions are thoroughly cooked, add the flour, pepper, and salt, stirring to coat for one minute.  After this, add the beer, stir to incorporate all the ingredients, and bring to a boil.  This mixture should cook for three minutes or until it's stick and bubbly.  Remove the saucepan from the heat and stir in the milk and cheese, stirring until smooth.  Finally, stir in the drained pasta, until everything is well coated.

Sure it looks like gravy, but one taste and you'll know it isn't.

Prepare four ramekins by lightly spraying with cooking spray.  Divide the pasta mixture between the four dishes.  Place in the oven for ten minutes or until warm and bubbly.  Sprinkle fresh parsley on top, serve, and enjoy!

The End Result:

My, my, my...this isn't the mac and cheese that we've all grown up on!  While the stout looks daunting, it's alcohol is cooked out, by the flavor is left behind.  This produces one hearty and divine dish.  The sausage also adds a bit of heat to a dish that's piping hot out of the oven.  The creamy texture from the cheese makes all the ingredients have a cheesy flavor, without it being overbearing.  Overall, this adult version of a kid's favorite could be your next great pasta dish!

That's all we have for you this evening.  Check back later this week as Tyler showcases a traditional holiday meal that you can share with your family this year.  Until then,

~Cheers!

Bow Tie Pasta: As Elegant As It Sounds

Good evening everyone! Some of my all time favorite recipes are the ones that feature everyday ingredients. I enjoy constructing a dish around things that can be commonly found in your pantry or freezer. Often times, these recipes turn into a slow cooker feature or perhaps into a stew – but tonight we’re going in a different direction;  pasta.

The Recipe: Bow Tie Pasta with Corn

Original Recipe Found On: Chow.com

(As always, we’ve modified the original recipe to our own designs. If you want to try the original dish, be sure to check it out at the source).

What You’ll Need:

(Serves 4)

1 Pound Bow Tie Pasta (Farfalle or similar)

2 Tablespoons Olive Oil

½ Cup Shallots (Sliced thin)

6 Medium Garlic Cloves (Diced)

1 Cup Dry White Wine

4 Large Thyme Sprigs (Dried can be used as a substitute)

2 Cups Corn Kernels (Frozen are okay – they don’t even need to be thawed)

1 ¼ Cups Heavy Cream

½ Cup Parmesan Cheese

¼ Cup Fresh Chives (Dried can be used as a substitute)

Prepare you pasta according to package instructions. Remove the pasta just before it’s perfectly al dente (it will finish cooking later on). Strain in a colander and set aside.

In a large (12 inch) non stick skillet, heat the olive oil over medium heat until it begins to shimmer. Add the shallots and garlic, cooking until softened and fragrant. This takes about 3 minutes. Add a pinch of salt and pepper before adding the wine and thyme sprigs. Bring this mixture to a simmer, stirring occasionally, until the wine has reduced to about ¼ of a cup. (Roughly 5 minutes of cooking time).

Next, add the corn and heavy cream. Stir well and then bring the mixture to a simmer over medium high heat. Once simmering, add the pasta to the skillet, stirring well to incorporate. Stir in the parmesan cheese and allow the mixture to simmer until the cheese melts completely. Finally, season with a pinch of salt and pepper (to taste) and top with the chives prior to serving. Enjoy!

The Results:

This recipe borrows some concepts from Alton Brown’s classic cream corn recipe that we tried a few years ago. (See it HERE). Essentially, you have a sweet creamy base from the corn and cream that blends beautifully with the bite from the shallots and garlic. All the while, the pasta acts as a neutral observing, simply carrying the flavors without interfering. With a short ingredient list filled with fairly common items on hand, this flavorful pasta dish is sure to have something for everyone. Give it a try!

That’s all we have for you this week. We’re back next week with a few new recipes, including a tasty way to cook up a traditional pastry. Until then,

~Cheers

Not Your Typical Soup

Good evening everyone!  Personally, cooking is about taking risks on ingredients and flavors and turning them into something completely different.  As long as the ingredients agree with each other, I'm game for trying a dish I wouldn't normally try.  Tonight, I'm introducing black beans to chorizo and make them agree for the commonality of a soup.  Trust me, you will not be disappointed with the results.

The Recipe:  Black Bean Soup with Chorizo and Lime
Original Recipe Found In:  Cooking Light, December 2013 Issue

What You'll Need:
2 Teaspoons Olive Oil, divided
3 Ounces Spanish Chorizo, quartered lengthwise and cut into 1/2 inch pieces
1 Cup chopped Onion
1 Cup chopped Red Bell Pepper
2 Teaspoons chopped fresh Oregano
2 Teaspoons minced Garlic
1 Teaspoon ground Cumin
1/2 Teaspoon Chipotle Chile Powder
1/4 Teaspoon Salt
2 Cups unsalted Chicken Stock
2 (15 ounce) cans unsalted Black Beans, rinsed, drained, and coarsely mashed
1 Tablespoon Lime Juice
1/4 Cup reduced fat Sour Cream
1/4 Cup chopped fresh Cilantro

To start, heat a large saucepan, with one teaspoon of oil, over medium heat.  Once the pan is heated, swirl the oil to coat.  Add the chorizo and cook for three minutes, stirring occasionally.  The chorizo won't have the tell-tale signs of being cooked, but if it looks like it has been thoroughly heated, remove from the pan into a small bowl.  Do not wipe down the pan - there are bits of oil and chorizo that will be left for the next part of cooking.

To the now clear pan, add the remaining oil and swirl to coat.  Add the onion and red bell pepper and cook for three minutes.  The moisture from the onion and pepper will help to remove any cooked on bits of chorizo and enhance the flavor of the veggies.  Once the onion and pepper have softened, stir in the oregano, garlic, cumin, chile powder, and salt.  Cook for thirty seconds, or until the spices have become fragrant.

Next, stir in the stock and beans.  Increase the heat of the saucepan to high to bring the mixture to a boil.  Once at a boil, reduce the heat again and bring to a simmer.  Cook at this temperature for three minutes.  Stir in the cooked chorizo and lime juice and stir to combine well.  Ladle into a serving bowl and top with a dollop of sour cream and a light sprinkle of cilantro.  Serve and enjoy!

The End Result:

If you are looking to switch up your normal soup routine, this soup is for you!  The black beans give the soup a very strong heartiness that the typical chicken noodle soup won't offer.  All the wonderful, unique flavors from the onion, red bell pepper, and chorizo really boost the flavor quotient to the next level.  Not only is the soup served warm, but with these ingredients, they give a flavor warmth that won't soon be forgotten.  Best of all, one serving of this soup is under 290 calories, so you'll get a lot of flavor, for not a lot of calories - a win-win all around!

Thanks for joining us this evening.  Check back tomorrow as Tyler gets creative with a unique pasta dish.  Until then,

~Cheers!