Soup's On: Black Bean Pumpkin Soup

More soup for you! This took a while to post. Life keeps swelling up on me. I get a daily recipe from Allrecipes.com and in the thick of the Thanksgiving season this one came up. I love pumpkin and buy up many cans when it first comes on sale in the fall. That shortage a few years ago was very sad for me. I make soup, breads, pancakes and muffins with it. Black bean pumpkin soup intrigued me. The color of the soup is not becoming, but the subtle pumpkin flavor is yummy.

All dressed up with sour cream and cilantro. Ready to eat!

I tweaked the recipe a bit. Shocking! Thanks to Fake Meats, I made it gluten free and vegan using Soy Curls. I soaked them and cut them up. I like a bit of texture in my soup. I've also made it with cut up cooked chicken and chicken broth or beef broth. For me the secret is in the sour cream. I add a dollop of sour cream to mine, and it just comes together. It does dirty the blender, but it's worth it.

Black Bean Pumpkin Soup

3 (15 oz) cans of black beans, drained and rinsed

That onion does not look medium...

1 (14.5 oz) can of diced tomatoes
1-2 tbsp butter
1 medium onion diced
4 cloves of garlic
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1/4 tsp cayenne pepper
a bay leaf
2 1/2 tbsp apple cider vinegar
1 (14.5 oz) can pumpkin puree
2 cans (about 4 cups) vegetable broth
Optional and Tasty...
1 cup Soy Curls, soaked for 10 min and cut up
1/2 cup corn

1. Put the diced tomatoes and two cans of black beans in the blender and puree. Put them in that order or you may have to add some of the broth to get it to puree. If you want a chunkier soup with a thinner broth puree only one can of black beans.

2. Saute the onion and garlic in butter. The original recipe calls for more butter. I couldn't do it. Do as you will. When the onions have softened add all the other ingredients. I pour a little broth in the blender to get as much of the remaining contents out and for easier cleaning. Simmer for 25 minutes stirring occasionally.



Even enjoyed by my little critics.

Embracing My Weakness

It's been all quiet on the Midwestern blog lately. School's back in session for me, and after slacking off a bit, I've finally buckled down. My week in review became a fortnight and then some. Tomorrow I run my first half marathon of the season. Our church's women's retreat is next weekend, which I coordinate, so I've got a big weekend/week ahead of me. Life's gotten busy again. Yesterday, though, we had a snow day.

Big snow. Little dogs.

This past week I learned a bit about myself I thought I'd share. I'm taking two math classes this semester, linear algebra and calculus. One class had been getting a higher billing than the other since the start. Calculus. It just flows with my brain. (Nerdiness previously established) Linear algebra was getting the back seat. In my search for why I realized that I prefer to do math with letters rather than numbers. I'm a terrible number cruncher. When I took trigonometry a few years ago, I had two errors going into the final. One was a copying error, and one was an addition number. Data entry has always been slow going for me. This week I noticed I was favoring my strengths.

When my daughter practices piano I tell her often (borderline nag) to practice the measures she doesn't know as well so that those sections can catch up to the measures she know well. I remind her that if she plays the whole thing over and over again without practicing the weak parts independently the piece will remain unbalanced. Strong parts will become stronger, and the weak parts won't catch up.

This week I took my own advice. I hunkered down and did some number crunching. Lots and lots of number crunching. I'm not much faster, or better at data entry, but I'm more comfortable and confident with the material. Much more balanced.

I am also trying to do this with my fitness. I love running. Love. Love. Love running. However, I can't do more than three real push ups. I'm unbalanced. When I look at my mileage for January, it's lower than I'd like, but it doesn't show my cross training. Yoga, weights, swimming and even resting. And now shoveling and snow shoeing. There have been several days this year that lifting my arms was a bit rough.Striving for balance. Embracing my weakness.

Snowshoeing with the girlios

2013 Running Goals - Grassy and Wanting Wear



New Ruu, New Trail and New Road Shoes. Ready for the New Year!

I've set some lofty running goals this year. Lofty and unusual, let's say. I've gone back and forth on them for the past month and am finally nailing them down...a little.

 

Last year I set the goal of running 1000 miles. After an injury I was pretty sure it was unattainable, but with some encouragement (Thank you all!) I made it with two days to spare, running 140 of the miles in December. I'm wearing my reward Ruu in the picture.

 

This year I've set the goal of running 1322 miles. I know. It's ambitious. Only running 75 so far in January is already spooking me. (Move forward. Don't look back. Snap out of it. - Sorry, a little self talk) I picked this number because it is 1/5 the distance from Chicago to Beijing. You may or may not know that my family has begun the very slow paper-filled often overwhelming process of adopting our son from China. We have been working for the past six months on our home study and are awaiting its completion. Then we will move on to the next step, our dossier. It is moving slowly because the process is slow, and we are slower still. Sigh. It is 6606 miles from Chicago to Beijing, and I divided it by 5 because we are currently a family of 5. The goal makes me a little nervous because I was injured this year and obtaining 1000 miles was strenuous. I have given myself a little out in my goal in that 1/6 the distance is 1101 miles, and I would be content with that too. I would so appreciate your encouragement, prayers and support this year. I don't think our son will be with us this year, but it is good for me to keep in on my mind.

 

In light of this, I have gone back and forth on registering for races. In the end, and after much discussion with the hubs, it is good for me to have some races on the calendar. I've signed up to do the Wisconsin Marathon half with a gaggle of folks from the running club. I will probably do one marathon this year, but I don't know which one. We will have to see what the schedule and finances enable. Those new hot pink shoes need a workout. (They were on sale! When I opened the box my daughter said, "Mom, those are not you.") Part of my goal is to include a little whimsy in my schedule (and in my shoes) and to see where the road leads.

 

There is one race that I really want to do. Two years ago I ran the North Face Endurance Challenge half marathon in Madison, WI. I loved it. It reminded me of cross country skiing as a kid in the North woods of Wisconsin. I want to do more trail running this year, to run those trails that are grassy and wanting wear, to take the roads less traveled. There are a few trail races nearby, and I will be keeping an eye on them. I want to give my trail shoes as good a workout as my road shoes.

 

I'd like to pace a race this year. I've volunteered for one already but don't know if I'll be selected. I think it would be so fun to encourage others. The race times that I could pace at are pretty slow, but those are the paces that need encouragement. I should know. I'd like to mix up my workouts a little more too. Weights. Yoga. Swimming. Variety.

The Road Less Traveled by Robert Frost

 

Two roads diverged in a yellow wood
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth

Then took the other as just as fair
And having perhaps the better claim
Because it was grassy and wanted wear
Though as for that, the passing there
Had worn them really about the same

And both that morning equally lay
In leaves no step had trodden black
Oh, I kept the first for another day!
Yet, knowing how way leads onto way
I doubted if I should ever come back

I shall be telling this with a sigh
Somewhere ages and ages hence
Two roads diverged in a wood
And I took the one less traveled by
And that has made all the difference

 

 

1322 miles. Trails. Whatever. Them's my goals. I promise to keep you posted.

Aussie Lime Pie

What's a girl to do when she's out of chocolate? Troll through the Allrecipes.com app. Last week I had lemons and was looking for something to do with them. I made a lemon chiffon pudding that was so so, but I ran across this recipe. It sounded so interesting. I'm a fan of frankenfoods, foods that merge ingredients that aren't normally paired. Fusion is the fancy word. I'm not that fancy.

Looking good in the oven

When I went to the grocery store this week, I picked up limes just to try out the recipe. We had several cans of condensed milk hanging out in the pantry not doing anything in particular. Older sister was at a play date, and littler sister needed some attention. This was perfect.

Aussie Lime Pie

The crust is amazing

2/3 cup rolled oats
2/3 cup flaked coconut
2/3 cup flour
1/2 cup sugar
1/2 cup butter melted
1 tsp baking soda
2 tbsp light corn syrup (I used honey)
1 (14 oz) can sweetened condensed milk
4 egg yolks (the whites will go into the oatmeal pancakes in the morning)
1/2 cup lime juice (I juiced 5 limes and was a little short)
2 tsp lemon rind


1. Preheat oven to 350 degrees and grease a 9 inch pie pan.
2. Mix oats, coconut, flour and sugar in a medium bowl.
3. Mix butter, baking soda and syrup until frothy and pour it into the oat mixture.
4. Stir well and press the mixture into the bottom and the sides of the pie pan.

Best helper!

5. Combine condensed milk, egg yolks, lime juice and lemon rind. Pour it into the well.

This becomes....

6. Cook for 20 minutes in preheated oven or until filling is firm. (Our crust overflowed so you may want to put a pan under it.) Chill before serving.

This! It's like a key lime pie in a macaroon crust.

This Week in Review

1/14-1/21
17 miles run
1 yoga workout

Only 17 miles this week. It's the least I've run in a week in months, and I kind of feel guilty about it. And I kind of don't. Rest is good, but I don't feel like I rested during that time either. We pulled all the kids toys out into the living room and all the sorting we should have done over the last two or three years we did last week. Then we rearranged furniture, vacuumed, dusted and sorted some more. Whew. Finally, I had enough space to do yoga yesterday.

Fruit Punch Ruu Muu! Can you believe I was overdressed?

Yoga and strength training humbles me. A bunch. I can go out and run a 10 miler without much hesitation and be fine for the rest of the day. 20 minutes into yoga I can hear my heart pounding and something on my body is burning. Humbling indeed. I love the Iron Yoga video because it combines upper body weights and yoga with no impact. It's cheesy but effective.

I had the opportunity to run with friends this week, and it was great. It was nice enough out for me to wear my new Ruu Muu running dress. The Ruu was my reward for running 1000 miles last year. Soon and very soon I will disclose my 2013 goals, before the end of January.


Today it's super duper cold, negative wind chills and single digits. I said no to running with Kim today. It made me sad, but I find my joints don't do well in the frigid cold. And I plan on kicking my own butt again doing yoga today. It was like saying no to piece of cake to have a fiber bar, sad short term, but good long term.

Classes start tomorrow. I'm taking calc III and linear algebra. I'm nervous. Not about the classes, or that I'll be reading math books and doing math problems in all my free time. I'm nervous about my girlios and sitting. I'm excited about the sitter I've found, a Godsend really, but I'm still work about these things. And juggling everything, like meals, finances, times, work, working out and class. It makes my head spin. It can keep me up at night. It makes me want to run. But, I can only control so much, and the rest I have to just let go. So I take a deep breath and remember that today has enough troubles of its own. One step at a time. One day at a time.

Soup's On: Chicken Tortilla Soup

When I had my first daughter, I was overwhelmed. I am thankful for all the friends and family who were patient with me, came to help me and listened to my emoting. I am not sure who gave me the stapled sheets of crock pot recipes. Whoever it was, thank you. They became invaluable to the family until I could get my head above water. I'll let you know when that is. It really hasn't happened yet.

On the top of the first sheet was a recipe for chicken taco meat. It involved taking 1 lb of chicken breasts, 1 package of taco seasoning and 1/2 cup of chicken broth, putting them in the crock pot and then shredding it several hours later. A few of the following recipes on the page used the chicken taco meat. I found 3 lbs of chicken yielded about 8 cups of chicken taco meat. I would, and still do, freeze the meat in 2 cup servings. It's great for dinner in a pinch. We almost always have rice or tortillas in the house. Chicken tacos is an easy go-to dinner for us.

Chicken Tortilla Soup

We also love the Chicken Tortilla Soup recipe. Normally, we have it with chips, cheese and sour cream, but it's good on its own too. Super easy and super tasty. I've even put it in the crock pot if I'm well planned for the day. Sometimes we have forgotten if it was one can chicken broth and two cans diced tomatoes or vice-versa. It tastes good either way. The way below is preferred. I use regular diced tomatoes.

Utilizing the crock pot...

Chicken Tortilla Soup

2 cups of shredded chicken taco meat
1-2 cup frozen whole corn
1 tsp ground cumin
1 tsp Worcester sauce
1/2 tsp chili powder
2 - 14.25 oz chicken broth
1 - 14/5 oz diced peeled tomatoes seasoned with Mexican spices (do not drain)
1 can tomato condensed soup




Put all the ingredients in a large saucepan. Bring to a boil, reduce heat and simmer for 1 hour.

Chocolate Pavlova

My dad is from Down Under. Growing up I heard words like petrol and friends loved my dad's accent. Though we never had shrimp on the barbie, we did have fruit cake, plum pudding and pavlova. I am still trying to acquire a taste for fruit cake and plum pudding. Pavlova was an easy instant love. It's originally from New Zealand. The base is a meringue that is crunchy on the outside and chewy on the inside. It's topped with whipped cream and fruit. And it's delicious.

My piece of pavlova

 

Pavlova is a little tricky to make. I remember my father being frustrated and throwing out ruined pavlovas. He says now that he has it figured out. A few years ago I found this recipe for chocolate pavlova and made it for my dad. Chocolate is a nice addition. I made it again for his birthday a few weeks ago. I too find that I am still working out the kinks in the recipe. After the holidays, we had some left over whipping cream. Chocolate pavlova seemed like the perfect dessert on Saturday. We topped ours with blueberries and mango. Needless to say, there were no leftovers. Especially after parent-only second dessert.


Chocolate Pavlova

1/2 cup egg whites, at room temperature (from 3 to 4 eggs - do not use liquid egg whites)
1/8 tsp of each salt and cream of tartar
1 cup plus 2 tbsp of sugar
1 1/2 tsp each cornstarch and vanilla
1 tbsp raspberry or red wine vinegar (used regular)
1/4 cup good quality cocoa powder, sifted (used Hershey's dark chocolate cocoa)
1 1/2 cups of heavy cream
1 cup strawberries, ripe mango, kiwi fruit, whole raspberries or blueberries (or a combo)

1. Heat oven to 350 F. In a mixer whip the egg whites, salt and cream of tartar until foamy with whisk attachment.


Room temperature egg whites

2. Add 1 cup of sugar, the cornstarch, vinegar, sifted cocoa, and vanilla. Continue whipping until stiff, smooth and glossy, and then for 5 minutes more. Really, go fold some laundry and come back.

After the eggs are foamy add yummy stuff

A load of dishes later

3. Cut a piece of parchment paper to fit a pizza pan. Use a pencil and a pie pan to draw a 9 inch diameter circle on the paper. Flip the paper over (you can still see the circle) and spoon the egg whites into the circle with a spatula. Spread it to the edge of the circle, making waves and swirls on the top surface.


Oven ready

4. Bake in the center of the oven for 10 minutes and then reduce the heat to 300 F. Bake the meringue for about 45 minutes more until it has puffed up and cracked on the top.

5. Turn off the oven and prop open the door. Let the meringue cool in the oven to room temperature for at least 30 minutes. The meringue can be held at room temperature for up to 10 hours before serving.


Out of the oven

6. When you are ready to serve, whip the cream with the remaining 2 tbsp of sugar. Place the meringue on a serving dish and pile the cream on top. Spread it within 1/2 inch of the edge and arrange the fruit on top of the cream.

Enjoy! We sure did.

Decorated with whipped cream, blueberries and mangoes