幾天前煮了一鍋黑豆濃湯叫做Chipotle Black Beans Soup
那是我看一個廣告的食譜
看起來滿好喝的樣子
家裡正好有黑豆罐頭
那就試試看
沒想到很受家人喜愛
煮那湯讓它濃起的辦法是
拿些豆子出來加些湯用果汁機打一打
然後再倒回去
煮好後那湯是濃濃的很好喝
那黑豆濃湯喝完後
我突然很想喝紅豆湯
整理櫃子時看到一包小紅豆和一包大紅豆
於是將它們泡了一下
開始煮它們另加了些桂圓在裡面
煮一下燜一下
很快就煮好了
昨晚擺到外面天然的冰箱去
今天再拿進來繼續處理它們
我將煮黑豆湯的辦法用到這紅豆湯上面
我將1/3的紅豆和桂圓加點水倒進果汁機內打
然後再倒回鍋內一起煮
這時才加些冰糖調味
剛剛煮好
已吃了一碗
這是我喜歡的濃濃紅豆湯
下次要來加些花生
那就更棒了
我剛剛又去弄了半碗來喝
Tom看到後說
妳等會還要吃晚餐嗎?
他在煮Beef Stew
現在屋內非常的香
他那beef stew是女兒找到的食譜
幾天前她做給我們吃
做爸的贊不絕口
於是今天向女兒要了食譜
他自己下廚再做一次
這beef stew內加了很多的dry紅酒
所以是香氣十足
他用的是野外營火用的大鐵鍋很保溫的
他說比LC鍋還要好
但我不很喜歡
那LC鍋很重
他這個更重我根本提不起來
他還要放進烤箱內去烤
我還是站一邊看和等著吃就好了
以下是那黑豆湯的食譜與妳分享:
Chipotle Black Beans Soup
Ingredients
3 cans (15.5 oz. each) GOYA® Black Beans, divided
1 chipotle chile, plus 2 tsp. chipotle chile sauce from 1 can (7 oz.) GOYA
Chipotle Chiles in Adobo Sauce(我用了六個莫西哥人用的綠辣椒, 沒買這個罐頭)
2 tbsp. Extra Virgin Olive Oil
½ medium yellow onion, chopped
½ red bell pepper, finely chopped
½ green bell pepper, finely chopped
4 cloves garlic, finely chopped
½ tsp. Ground Cumin
2 cups chicken broth
½ cup sour cream
1 small tomato, finely chopped
2 tbsp. roughly chopped fresh cilantro
Directions
1.In bowl of blender, add 1 can black beans, chipotle chile and sauce and 2 cups water. Puree until smooth, about 30 seconds; set aside.
2.Heat oil in large pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic and cumin; cook until fragrant, about 30 seconds more. Add chicken bouillon mixture, reserved black bean puree and remaining black beans; bring mixture to a boil; reduce heat to medium low and cook, stirring occasionally, until soup thickens and flavors come together, about 10 minutes.
3.Divide soup evenly among serving bowls. Top with a dollop of sour cream. Sprinkle with tomatoes and cilantro.
以下是那beef stew的食譜:
Hearty Beef Stew
makes about 8 servings
For Step 1:
3 lbs. boneless beef chuck roast, cut into 1-inch chunks
2 tbsp. olive oil
kosher salt
ground black pepper
1/4 cup all-purpose flour
2 carrots, unpeeled and quartered
2 celery ribs, quartered
1 medium yellow onion, quartered
10 garlic cloves, split in half
2 tbsp. tomato paste(我們用tomato catup)
1/4 cup balsamic vinegar
3/4 bottle dry red wine
1 bay leaf
2 whole fresh thyme sprigs(我們是用乾燥碎的thyme)
4 cups beef broth
Directions
Preheat oven to 350 degrees.
Heat oil in a large dutch oven over medium-high heat. Season beef chunks with kosher salt and ground black pepper. Pour flour into a shallow dish and lightly coat the beef with flour. Without crowding the meat, brown in batches, turning to brown all sides. You will have approximately 3-4 batches. Transfer to a plate and set aside.
Once all meat is browned, reduce the heat to medium and add the quartered carrots, celery, onion and garlic. Cook approximately 10-15 minutes until well-browned, stirring occasionally.(
我們的菜沒煮那麼久).
Add tomato paste to the pot and mix to incorporate. Cook for 1-2 minutes.
Add balsamic vinegar to the vegetables and stir to incorporate. Cook another 1-2 minutes.
Stir in the wine, bay leaf and thyme. Simmer until liquid is reduced by two thirds, approximately 10-15 minutes.
Add beef broth to the pot, along with the beef (with any residual juices), and bring to a simmer. Cover and braise in the oven until meat is tender, about 2 1/2 hours.
Carefully remove the meat, thyme sprigs and bay leaf. Set beef aside and discard the herbs. Using a stick blender, blend the remaining contents in the pot (if you don’t have a stick blender, you can use a food processor or blender). After blended, return the meat to the pot and bring to a boil.
For Step 2:
2 lbs. red or yukon potatoes, unpeeled and chopped into bite-sized pieces
3/4 lb. carrots, unpeeled and sliced diagonally into bite-size slices
7 cremini mushrooms, quartered
**我們菜炒一下稍軟就拿出來進果汁機內打一打然後倒回肉內進烤箱去烤**烤了一個半小時後我們將馬鈴薯和紅蘿蔔加進鍋內拌一拌再進烤箱去烤
**我們的牛肉切稍大塊一些
Directions
Add the potatoes, carrots and mushrooms to the braised beef mixture, taking care to submerge as many vegetables as possible. Simmer, covered, until potatoes and carrots are tender, about 40-60 minutes, stirring occasionally.
