Xana's Black Bean Soup

Black Bean Soup

2 Large Spanish Onions rough cut
7 cans of Black Beans...yes you can buy dry and soak overnight but I did not for this.
Between 1/4 and 1/2 cup olive oil. Enough to sauté all the veggies without sticking
One head of Celery. Rough cut including the celery leaves.
3 large green bell peppers. Rough cut
A couple of chopped jalapeno's or a conservative tablespoon of "Green Chili Paste produced by Laxmi. I use the Chili paste. I buy it at Spice Bizarre and it is wonderful stuff. Beware very,very hot. You can always add more. If any of you want a jar, let me know and I can pick you up one next time I go to the Spice Bazaar. It costs approximately 99 cents.
2 Heads of Garlic. Yes heads.
3 Bay LeavesOne Bunch of Cilantro with stems
8 cups vegetable broth
A healthy hand full of cumin seeds, toasted and ground.
Salt and Pepper to taste.
Finish with: Green onion, cilantro and lime peppered sour cream. I used the juice of three limes for a container of sour cream.

Heat oil and add onion, celery, green pepper and garlic. Sauté for around 10-15 minutes.Add beans, broth, cilantro and chilies in whatever form you choose.Cook for about an hour or so. If time permits, let it sit for an hour or so after it is cooked. The flavors marry and the beans have more time to thicken and give the soup more of that smokey nutty taste.Discard Bay Leaves and puree. Finish with lime sour cream with green onions and cilantro.

Now you need to invite your friends over because you have just make soup for a small city:)

Pumpkin 8-Grain Bread

Dry ingredients:

2 cups spelt flour
1 cup whole wheat flour
1 cup 8-grain mixture (bought at local co-op; includes flax, oat, millet, corn, rye, ....)
1-2 tablespoon fresh ground clove, anise, nutmeg and cinnamon mixture
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt

Wet ingredients:
1 can pumpkin puree (or 2 cup pumpkin, roasted, pureed and spiced)
1/2 cup brown sugar
1/2 cup cane sugar
3/4 cup maple syrup
1 cup fresh squeezed apple juice
4 large eggs
1/4 cup coconut oil
2 teaspoons vanilla extract

Optional:
1/2 cup walnuts, chopped
1/2 cup almonds, chopped
1/2-1 cup chocolate chips

Mix dry ingredients in bowl. In separate bowl, mix wet ingredients & add to dry. Add nuts and chocolate chips. Add mixture to greased pan. Bake 350 degrees for 60 min or until toothpick comes out clean.

Makes 2 loafs.

Recent dialogue...

If Todd, Diane, Meg and Christine are all out, and thursday is of course the big food day we are probably sharing with others, then yes, I also support resuming the 29th. Others??

Also, wanted to take the time, via here or our blog to check in about how the new incarnation of the F.E. is going thus far. How do people feel?? Impressions, thoughts, likes, dislikes?

I love how we finally, without planning it, perhaps inspired by Nancy's burritos, had a THEMED week this week.

Also, I am SO GRATEFUL to be back, and Matt is having a blast helping me cook, pick recipes, and is delighted to go and pick up our food each night. He and I had a conversation yesterday about quantifying "impact data" for our efforts. In other words, because we are buying fresh food, and many of us probably composting, recycling, etc... we are reducing our environmental footprint. Less gas and water used in each household on a daily basis, other then re-heating, bulk foods and fresh veggies involve less packaging...

THANKS Meghan for helping with and creating the spreadsheet and let's get the blog going.


Let's also try to align calendars as Jeanne suggested for a pot luck to get together.

Love,Megan

Salmon Salad

Delicate and light- perfect for a brunch

Fresh salad greens- ideally a lighter leaf
Raw Salmon (lox)
Shredded carrot
Thinly sliced raw onion

Dressing:
Capers and caper juice
honey
fresh lemon juice
olive oil
apple cider vinegar
fresh black pepper
fresh dill

buffalo food exchange on none other than..

FACEBOOK!

check it out...

http://www.facebook.com/home.php?#!/group.php?gid=322252696069

polenta pie!!

Greetings foodies!

I would like to welcome myself into the Virtual World of the Buffalo Food Exchange (BFE)..

Excited about activating and utilizing this space to document my food creations as well as document upon the Buffalo Food Exchange and my experience with it.

Its been 4 weeks since I joined..below are the meals I have prepared thus far:

week 1 (oct. 27): chesnut fennel soup with apple walnut chutney and orange spice kale salad. served with vegan quinoa bread.

• Soup recipe came from friends in france, ask for details..
• Chutney was inspired by the following recipe: http://www.yogajournal.com/lifestyle/food/recipes/recipe/8855
• Bread made from this recipe: I used cooked quinoa and oats as the "multi-grain cereal" http://www.care2.com/greenliving/quick-whole-grain-spelt-bread.html#

week 2 (nov. 3): Chawli Bhaji [black eyed pea curry]. served with rice and quinoa.

• Inspired by: http://www.youtube.com/watch?v=1Wri5A1m0ME

week 3 (nov. 10): gorgonzola spice pasta. served with mixed greens.

• Again, merci France. Gorgonzola, cream, butter, nutmeg, cinnamon, orange & lemon zest, salt & pepper. Topped over farfalle.

week 4 (nov. 17): polenta pie with sweet potato, spinach & portabella, covered in roasted tomato rachero sauce.

• A creation inspired out of the need to get rid of a lot of corn meal lingering in the cupboard...

rocking protein shake

Hi everyone,
I love this blog idea. I think its a great way to share our dinner food secrets, along with some other yummy creations.

I wanted to share a rocking protein shake that I have fallen in love with.

Its real easy:

1 banana
coffee or espresso (Personally, I jam out with the percolator)
chocolate hemp protein powder (2 tablespoons)
soy or almond milk
a dash of maple syrup
ice

Throw this all in a blender or food processor and give it a whirl. This is a great way to get your morning started or for the mid-day pick me up!

Enjoy!
-Katie