Sunday, April 5, 2015
Friday, April 3, 2015
A simple slow cooker black bean soup pairs well with pumpkin bread for a nutritionally balanced Good Friday meal. I have often frozen the pumpkin bread with excellent results, so this meal can require very little hands on time on this somber day.
Slow Cooker Black Bean Soup (Serves 4-6)
1 lb dried black beans, soaked overnight and drained
7 cups water or vegetable broth
1 lb frozen corn
1 T olive oil
1 onion, minced
2 garlic cloves, minced
1 red bell pepper, diced
1 t cumin
1 t oregano
1 t lime juice
salt and pepper to taste
Plain yogurt and grated cheese for garnish, optional
Combine beans and water in slow cooker and cook for eight hours on low. Right before serving, add corn to crock. In a skillet, sautee remaining onion, garlic, and peppers until tender, then add to crock. Season; garnish before serving, if desired.
Pumpkin bread notes: I usually bake the batter for Smitten Kitchen pumpkin muffins (whole wheat version, with dried cranberries) in a greased loaf pan at 375 for 70 minutes.
Thursday, April 2, 2015
For I received from the Lord what I also delivered to you, that the Lord Jesus on the night when he was betrayed took bread, and when he had given thanks, he broke it, and said, "This is my body which is for you. Do this in remembrance of me." (1 Cor 11, 23-24)
Fray Nicolas Borras, The Last Supper, 1570s