Friday, August 26, 2011

Three Bean Soup Recipes:

Well Folks, as a Bean-Loving Vegetarian I'm always on the look out for delicious bean recipes. Today when I opened a can of  Bush's Garbanzo Beans I noticed there was a recipe on the back of the can AND their web address: where you can get more recipes,'s two that I am going to try. As always, links to original sites are included

Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato Recipe - Bush’s Best
Contrasting flavors of sweet, spicy, and earthy combine in this thick, hearty soup. It's equally tasty served hot or cold.

Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato

1/2 red bell pepper
1 tablespoon olive oil
1 onion, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 cup water
1 cup vegetable broth
3 plum tomatoes, chopped
1 (15 ounce) can black-eyed peas, drained and rinsed
1 (15 ounce) can sweet potatoes, drained and cut into chunks
1 tablespoon brown sugar
1 1/2 teaspoons cinnamon
1/8 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 pinch dried thyme
1 pinch dried basil
1 pinch dried oregano
1 pinch dried rosemary
1 pinch garlic powder
1 pinch onion powder
1 pinch mustard powder
1 pinch cumin
1 pinch coriander
salt and cracked black pepper to taste
2 tablespoons chopped fresh parsley

Set oven to broil. Brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet. Place sheet under broiler, and broil until pepper is blackened and blistered. Remove from broiler, and when cool enough to touch, peel skin. Chop pepper into bite-size pieces.
Heat olive oil in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until onion is soft and translucent.
Mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper. Add brown sugar, cinnamon, cayenne, and red pepper flakes. Add bay leaf, thyme, basil, oregano, and rosemary. Mix in garlic, onion, and mustard powders. Stir in cumin and coriander.
Bring contents to a boil. Reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. Season with salt and cracked pepper to taste. Stir in fresh parsley, and serve.

Split Pea Soup with Rosemary

Rosemary adds a distinctive, earthy flavor to this wonderful split pea soup.
  • 6 slices bacon, cut into 1 inch pieces
  • 1 small onion, chopped
  • 1 leek, thinly sliced
  • 1 large carrot, chopped
  • 2 cloves garlic, minced
  • 4 (10.5 ounce) cans chicken broth
  • 1 1/2 cups green split peas
  • 2 bay leaves
  • 1 teaspoon chopped fresh rosemary
  1. Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

Split Pea Soup with Tofu

This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple.
  • 1 tablespoon olive oil
  • 1 white onion, finely chopped
  • 3 cloves garlic, pressed
  • 4 small red potatoes, diced
  • 1 cup peeled, diced carrots
  • 1 pound dry green split peas
  • 4 cups vegetable broth
  • 1 (16 ounce) package soft tofu
  • 1 (6 ounce) bag fresh spinach, finely chopped
  • 1 tablespoon dried basil
  • salt and pepper to taste
  1. Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.
  2. In a large pot, mix the onion mixture, potatoes, carrots, and split peas. Pour in the vegetable broth. Bring to a boil, reduce heat to low, and simmer 1 hour.
  3. In a blender or food processor, blend the tofu and spinach until creamy, and mix into the pot. Season with basil, salt, and pepper. Continue cooking 1 hour. If the soup becomes too thick, add water. Serve hot and enjoy.

Monday, August 22, 2011

I'm Heartbroken

Well Folks, my 1999 Ford Contour has passed away. May she R.I.P.  Yesterday I sat in her for about half an hour listening to the radio and crying my eyes  out.  I know it's only a car but she gave me freedom.  With all the fusion in my back I can't tolerate the pain of being bounced around on a bus. *sigh*

Sooooo...I'm trying my hand at  jewelry making....hopefully to sell (I live in 'hope').

Please give me honest feedback. Let me what you think of these bracelets.  Two are made with semi-precious stone beads, the clear one is made with Czech Fire Crystals and one is just cheap resin beads (I wouldn't  feel comfortable selling it to any one)

Czech  Fire Crystals, bead caps, toggle, cross are Pewter, links are made with stainless steel wire

Darn, off hand can't remember the name of these stones, bead caps, fish symbol, toggle is pewter, wire wrap links are made with stainless steel wire

Beads are resin, toggle & spacer beads are pewter. I still can't believe that my son's girl friend loves this cheap material bracelet, hahahahahahahaha 

The rose is carved jade, green stone are Averturine, toggle & spacer beads are Pewter, all are strung on stainless steel beading wire

Constructive criticism would be deeply appreciated.


Sunday, August 14, 2011

Zucchini Bread in a Jar

Hi Folks!
This was posted on 'Frugal Living'  web-ring that I belong to.  I haven't tried it yet so I can vouch for it but it sounded good enough to share!  I think I might make these (and alter recipe for nut/pumpkin etc. breads) for Thanksgiving & Christmas to share.


Zucchini Bread in a Jar

2 cups sugar

1 cup oil

3 eggs

2/3 cup water

1 tsp. vanilla

3 1/4 cups flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 1/2 Tbsp. cinnamon

3 cups grated zucchini

1 cup chopped nuts

In large bowl cream sugar and oil with electric mixer. Add eggs and mix
well. Add water and vanilla and mix well. Place dry ingredients in a
separate large bowl and blend with a whisk. Add creamed ingredients to dry
ingredients and mix with whisk and spoon. Place 1 cup batter each into 6
well-greased 1-pint wide-mouth canning jars. Wipe batter from rim. Place
jars on a baking sheet. Bake at 325 degrees F for 55 to 60 minutes, or until
a toothpick inserted in center comes out clean. Wipe rims. Place hot
sterilized seals and rings on hot jars. Keep in refrigerator for prolonged

Those Who Help

This was in my fortune cookie. Food for thought.