![]() ![]() And just as good was the squash, freshly roasted with rosemary, cooling on the stove. It was lovely, although I think I used too many carrots since I was using up the baby carrots in the frig and it was a bit carroty. I chose Jenn’s Roasted Butternut Squash Soup. Since I had a couple of these buggers lying around, I figured I should make soup. The pie pumpkins, butternut squash and last of the Anasazi beans from our garden. This was the first year I have grown them but they grew well here in our heat and although they were a tad bit smaller than the ones you find at the grocery, they are great. We have enjoyed getting to know one another and have connected over a couple of things first, she lives in Chicago, from where I moved second, she grew up in Ohio and with a family that foraged for wild foods like mushrooms and nuts, also like me third, she loves ice cream (like me) and encouraged me to buy my ice cream maker(!), and lastly she loves great food!įirst off, we had a good crop of butternut squashes from our garden this year. Be sure to read about her amazing journey and successes over the past eight years here. Jenn was not formally diagnosed with celiac disease but she still knows that gluten is her enemy. Jenn cooks gluten free, of course, but not vegetarian, although she still has some great ideas that can be easily adapted. She is also a runner, like serious running, marathons and stuff. She is married, lives in Chicago and works for the American Cancer Society. Jenn is a dynamite, creative and intuitive cook as well as a wonderful photographer. Oh well, we needed to eat, right?īut first, more about Jenn and The Whole Kitchen. The only problem was choosing which of Jenn’s delicious recipes to try! So I tried a few….more like four. This is my very first adoption and I enjoyed it thoroughly. So didn’t you just love what you saw? Imagine if you gave some of her recipes a shot… Well, I did this past month for the monthly Adopt a Gluten Free Blogger event started, and hosted this month, by Sea over at Book of Yum. Hey, have you ever stopped by The Whole Kitchen? No? Well, get on over there and take a look! I’ll wait… This recipe is cross-posted over at Pennywise Platter at The Nourishing Gourmet. ![]() Top with chopped avocado and serve with corn muffins. Then cover, reduce heat and simmer for 1-1/2 hours or until beans are tender.ĭiscard bay leaves. Stir in oregano, beans, water and bay leaves. Add paprika and cumin and stir until fragrant, being careful not burn the spices. Add garlic and saute for another minute or until it becomes fragrant. Add onion and saute until it begins to soften, about 5 minutes. In the same (dry) pan, heat the oil over medium heat. Cook 5 minutes and then remove from heat. Cover with water to 2 inches above level of beans and bring to a boil. Lay out your beans on a rimmed baking sheet and look for small stones, random grains of wheat (yes, I have found them!), or shriveled beans and discard them. They cook very similarly and have a similar flavor profile, so I knew they would work together.ģ cups dried pinto beans, (or Anasazi beans, or a mix) When I went to make this recipe, I found that I didn’t have enough pinto beans to make this, but I did have some Anasazi beans so I used some of those too. ![]() We find them very comforting, especially in a delicious soup that has simmered on the stove, filling the house with a delicious fragrance!Īnd now we live in a state, New Mexico, where one of the major agricultural products is beans – pinto beans! In the fall here, you can find pinto beans and Anasazi beans at the farmer’s markets. Some people have trouble with beans, but luckily, we do not. We had more comfort food this week since my tummy is still trying to get back to ‘normal’ after being sick last week. ![]()
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