Black Bean Puffy Tacos

1 C frozen corn
1/2 small red onion, diced
1 clove garlic
1 15-oz can of black beans
1 envelope taco seasoning
1/4 bunch of cilantro or 1 T cilantro paste
Flour or corn tortillas
Oil

Taco toppings such as guacamole, cheese (I like the Kraft with the hint of Philly cream cheese), sour cream, salsa, lettuce, and tomato

Heat a tablespoon of olive oil in a frying pan over medium high heat. Add the corn and cook until it's brown and begins to pop. Add the onion and cook another five to seven minutes, until translucent. Add the garlic and cook another two minutes. Open the can of beans and drain the liquid into a bowl. Using a fork, smash the beans, while still in the can, so you have some whole and some smashed beans. Add the beans and the liquid to the pan. Add the taco seasoning and cilantro. Cook until the liquid has simmered down.

Meanwhile, heat two inches of vegetable oil in a pan (I use my cast iron pan) until a drop of water skittles in the pan. Add a tortilla and cook, until brown. Flip over and create a bend in the tortilla to make a shell. Remove and let drain on paper towels. Cook the remaining tortillas.

Build your tacos with the black bean filling, cheese, and other toppings.

The shells will stay good for a couple of days so be sure to eat all your leftovers!

Tuscan Bread Soup

This recipe began in Italy. We were in some teeny, tiny town in wine country and Tuscan bread soup was on the menu.

Then, my friend Nat Slavin sent me his recipe with a note that said, during the winter, he always has a pot of it in his fridge.

This is a combination of both recipes, with my own little additions.

Ingredients
2 T olive oil
2 T butter
4 cloves of garlic, peeled
1/2 yellow onion, diced
3 carrots, peeled and diced
3 stalks of celery, diced
2 14-oz cans fire roasted tomatoes
6 C vegetable broth
2 Parmesan heels (Whole Foods has them in their cheese department)
1/2 loaf cibatta bread, cut into squares
2 T herbs de Provence
Kosher salt
Freshly ground pepper

In a large stock pot, melt the butter and warm up the olive oil over medium heat. Add the garlic and onion and cook until softened, three to four minutes. Add the celery and carrots and cook another four minutes. Add the tomatoes, vegetable broth, Parmesan heels, herbs de Provence, salt (just a pinch), and pepper (about 1 teaspoon). Increase the heat to high and bring to a boil. Reduce the heat and let simmer for an hour. Add the cibatta.

It's actually better if you let it sit, untouched and in the stock pan, in the fridge overnight. But it can be served immediately. It makes excellent leftovers.

French Onion Soup

2 Tbsp butter
1 Tbsp olive oil
4 yellow onions, sliced
3 shallots, sliced
1 leek, sliced
2 cloves of garlic, minced
1 tsp fresh thyme
2 Tbsp flour
1 bay leaf
1/2 C dry red wine (I use cabernet or merlot)
6 C vegetable broth (or beef, if you're not vegetarian)
Salt
Pepper

Whole wheat baguette, sliced and toasted
Shredded gruyere cheese

Melt butter and olive oil in stock pot over medium high heat. Add onions, shallots, leek, garlic, and thyme and cook until caramelized, about 15-20 minutes. Add flour and mix well. Cook for five more minutes. Add wine and bay leaf. Simmer for five minutes. Add vegetable broth and bring to a boil. Season with salt and pepper. Boil for 10 minutes. In the meantime, turn the broiler on high. When soup is finished, take off heat and ladle into bowls. Top with 3-4 slices of bread and shredded cheese. Broil until cheese is bubbly and begins to turn brown.

Vegetarian Chili

When I was not a vegetarian, I loved chili. So, when I stopped eating meat, almost TEN years ago (!!), I had to find a recipe that made me feel like I was still eating one of my favorite meals. Unfortunately, no one really makes a good, hearty chili so I had to figure it out on my own. After three years of trying different things, including the addition of the baked beans (a suggestion from my friend Misty), I have perfected a near-meat chili recipe.

1 16-oz can chili beans
1 16-oz can Rotel tomatoes
1 16-oz can Bush’s vegetarian baked beans
1 12-oz can corn
1 T chili powder
1 t salt
1 t garlic powder
½ t pepper
Cheddar cheese

In a pot, over medium heat, combine all of the ingredients and stir until combined. Let simmer until a skin forms on top, between 20 and 30 minutes. Ladle into bowls. Top with shredded cheddar cheese. Serve.