I've got a whopping list the size of Alaska of things I ought to March Forth and accomplish. I'll limit myself to five or ten.
1. Wash off the car windows. People are starting to suspect I competed in the Olympics.
2. Call my sister. (Any of them-I'm overdue on everybody.)
3. Clean out the front closet. Boring-but it's got to be done.
4. Mail off those free DVD cereal tokens that are sitting around.
5. Write a little love note to Sailor, West, and the Quiet Man and hide it under the pillow-YIKES-which brings me to number six
6. REMIND that darned lazy, forgetful tooth fairy to finally leave some money for Sailor's tooth.
And more pleasantly
7. Post that Canadian Cheddar Cheese Soup I've been writing about.
This one'll be easy. I wanted to share this recipe during the Olympics, but it's their fault for finishing before March 4th, the only day of the year that I don't procrastinate. It's still winter, and you can make it for yourself after a day of skiing, bobsledding, or ice dancing. I know that's how I spend most of my afternoons. But the soup-it's creamy and delicious, especially with a crusty hunk of bread to sop it up. But wait-there's more! I like it even better with a twist- an equal side of black bean soup. They're both a cinch to make, and they taste great on their own-but together they are soup magic. The black bean side is hearty and spicy, and the cheesy side whips it to tame. Ay, mamacita-it's good. So March Forth and make yourself a big bowl.
Did I forget anything on my to do list??? What's on your's?
Money Saving Tips:
Beans for dinner-what could be cheaper? Save a little extra dough by using dried beans instead of canned. You can swap evaporated milk for the cream and bouillion for the broth.
The execution is easy-just pour the soups in simultaneously. Decorate the middle with some cilantro leaves and red pepper strips.
Canadian Cheddar Cheese Soup with a Black Bean Twist
Estimated Cost for Both: $7.00 for 4 generous servings
2 tablespoons butter
1 red or green bell pepper, chopped (save some strips for garnish)
1 large onion, diced
2 cloves garlic, minced
1/4 cup flour
1 cup chicken or vegetable broth
1 cup milk
1 cup half and half or cream
2 cups shredded sharp cheddar chees
Melt butter in medium pot over medium heat. Add peppers, garlic, and onions. Saute for six minutes. Add flour and stir for two minutes. Add broth, milk, and cream. Simmer until thickened, about three minutes. Gradually add cheese. Remove from heat and season with salt and pepper.
Black Bean Soup
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, chopped
3 (14 ounce) cans black beans drained
2 (14 ounce) cans broth (chicken, vegetable, or beef)
1 teaspoon cumin
1 tablespoon chili powder
hot sauce, to taste
In a medium pot, warm oil over medium high heat. Add onion and garlic and saute for five minutes. Add beans, broth, cumin and chili powder. Simmer for 20 minutes. Add hot sauce and salt and pepper to taste. YOu can mash some of the beans for a semi-smooth texture.