LOOT: Cuban Black Bean Soup

LOOT: For surviving the medics without falling into despair, you receive loot!

Cuban Black Bean Soup
from Sunset's "Vegetarian Cooking: Nutritious Recipes with Flavor & Imagination"


Marinated Rice (directions follow)
4 Tbs Olive Oil or Salad Oil
2 medium Onions, finely chopped
2 medium-size Green Peppers, seeded and finely chopped (I’d use Serranos)
5 large Cloves Garlic, minced
About 3 cups Vegetable Stock
1 ½ tsp ground Cumin
1 ½ tsp dried Oregano
2 Tbs Vinegar
About 6 cups cooked Black Beans (not canned!)


Prepare Marinated Rice. Set aside for 1 hour or until next day; heat before serving.

Heat oil in a 5-quart pan over medium heat. Add onions, green peppers and garlic; cook, stirring, until limp. Add stock, cumin, oregano, vinegar and beans. Cover and simmer for 30 minutes, adding more stock if desired for thinner consistency. Add salt to taste.

Serve in bowls, adding generous spoonfuls of the Marinated Rice to each bowl of hot soup.

Marinated Rice: Thinly slice 3 Green Onions (including tops). Combine with 2 cups cooked White Rice (but Brown Rice is more nutritious), 1 tomato finely chopped, 3 Tbs. Olive Oil and 3Tbs. White Wine Vinegar. Cover and chill.

Reward Recipe

Here is the recipe I spoke of. There is a lot of stirring to it, but I find making it very zen. I also change this recipe with new ideas of what to put in it every week. So it is very healthy and very versatile. Also some don't like zucchini and it is easy to do the below with out it.

Risotto With Spring Vegetables

Serves 4
Calories per serving: 489

1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, chopped
2 medium zucchini, trimmed, halved lengthwise, sliced 1/4- to 1/3-inch thick
4 1/2–5 cups low-sodium chicken or vegetable broth
1 pound medium asparagus, ends trimmed
1/2 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced basil
3/4 teaspoon salt
1 tablespoon unsalted butter
1 1/2 cups short-grain rice (Arborio or Carnaroli)
1/2 cup dry white wine
1/4 teaspoon pepper
2 tablespoons chopped mint, for garnish (optional)

1. Combine the oil and onion in a large saucepan over medium heat and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Add the garlic and cook 1 minute. Add the zucchini; turn the heat to medium-low, and cook until softened and lightly browned, 18 to 20 minutes.

2. Meanwhile, bring the 5 cups stock to a simmer in a saucepan wide enough to hold the asparagus. Add the asparagus and simmer until barely tender, about 3 minutes. Remove with a slotted spoon or tongs. Cut off the tips in nice-sized pieces (about 1 1/2 inches), and cut the stalks into smaller, bite-sized pieces; transfer to a bowl. Add the peas, 1/4 cup of the cheese and 1 tablespoon of the basil; set aside. Put a lid over the stock, and reduce the heat to very low so that the stock barely simmers.

3. When the zucchini is cooked, stir in 1/2 teaspoon salt and the remaining 1 tablespoon of the basil. Add the butter and the rice, increase the heat to medium-high and cook, stirring with a wooden spoon, until the rice is translucent, 1 to 2 minutes. Add the wine and cook, stirring, until most of the liquid has evaporated, about 1 minute. Add 1/2 cup simmering stock and cook, stirring frequently, until most of the liquid has been absorbed, about 2 minutes. Continue adding the broth, about 1/2 cup at a time, and cooking, stirring frequently, until the rice is just tender and the mixture is creamy and has the texture of loose porridge, 17 to 20 minutes. The rice mixture should bubble away at a good clip. (You may not use all of the stock.) Stir in the reserved contents of the bowl and season with the remaining 1/4 teaspoon salt, and the pepper.

Evil-slaying activities for Sunday, Feb 27

Here's a list of my activities today - could you all be awesome and assign me some points for each of these activities?  Thank you!

-Worked for 3 hours (yes, on a Sunday, stupid site was supposed to go live tomorrow but is delayed AGAIN because of technical difficulties, ugh)
-Played cello for 30 minutes
-Did one load of laundry
-Went out and bought a stick blender so I can make more smoothies and blend veggies easier
-Submitted an abstract for my paper to the International Digital Media and Arts Journal

I think that's it.... so what's my point total for today?


Also, I thought of a few non-monetary-related rewards, but I could still use suggestions.  I'm drawing a blank!
New ideas:

-An afternoon "off" - to read, play video games, whatever without feeling like I "have" to do anything
-A drive somewhere to take photos
-Trip to a bookstore

LOOT: Broccoli Barley Soup

Coming home from the store yesterday, I walked in my house and saw the weirdest thing. One of my cookbooks was glowing. Right there on the bookshelf in the living room, just shining at me like the sun. I took the book off the shelf and it opened to a recipe I've never seen before - a nourishing soup with broccoli and barley. I wasn't sure at the time what was going on, but now it all makes sense...

LOOT: For using the Wild Berry Potion to defeat the vampire yesterday, you've earned a new recipe.


Broccoli Barley Soup
from Sunset's "Vegetarian Cooking: Nutritious Recipes with Flavor & Imagination"

3 Tbs Butter
2 medium Onions, chopped
2 cloves Garlic, minced
1/4 pounds Mushrooms, sliced
1/2 tsp dried Rosemary
1 cups Vegetable Cups
3/4 cup Pearl Barley
1 pound Broccoli
2 Tbs Cornstarch
1/4 cup Water
2 cups Milk
Salt and Pepper
1/2 Parmesan Cheese (I use Cheddar)

In a 5 quart pan over medium-high heat, melt butter. Add onions, garlic and mushrooms. Cook, stirring frequently, until onion is soft (about 5 minutes). Add rosemary, stock, and barely and bring to a boil. Reduce heat; cover and simmer until barley is tender (about 45 minutes).

Meanwhile, remove broccoli flowerets and cut into bite-sized pieces. Peel stems and thinly slice. When barley is tender, increase heat and add broccoli stems and pieces. Cook, covered, until broccoli is just tender and still bright green (about 10 minutes).

In a small bowl, stir together cornstarch and water. Add to soup long with milk and cook, stirring, until soup boils and thickens. Add salt and pepper to taste. Sprinkle each serving lightly with Parmesan cheese.