While I am not the world’s greatest cook and the recipe below is only a variant of the one on the back of the bag, many people like my bean soup. So here it is:
One of the nice things about soups is the ingredients may be varied. Capitalize on this to stretch the food budget. If the celery is getting soft, chop it up and add it. (Save celery leaves, freeze them and use them to season chicken soup and stuffing.) If the market has mushrooms at a good price, add them. Dried beans keep a long time, never pay full price, only buy when on sale and store in glass jars.
a 20 oz. Bag 15 or 16 soup mix (I usually go with either HamBeens or Hammy’s brands) I never use the flavor packets enclosed.
Some of these are already in both of the above mixes, add the following to stretch the recipe:
1 cup pinto beans
1/2 cup northern beans
1/2 cup navy beans
1/2 cup black eyed peas
1 1/2 to 2 pounds smoked pork neck bones (Smoked ham hocks or ham if you prefer. Personally, I like the neck bones the best.)
1 1/2 cups diced onions the fresher and the stronger the better
2 cups chopped onions, fresh canned or even canned for chili
the juice of one lemon (2-3 tablespoons)
2 cans of diced tomatoes, optionally diced tomatoes for chili
2 cloves of chopped garlic
1 1/2 teaspoons of chili powder (if you don’t use canned tomatoes for chili)
Imagine that you are a barista but you are not allowed to tell anyone. Or, better yet, if you did you would have to kill them afterwards. That is rather the theme of “Stealth Starbucks” of, as they print on the receipt, Coffee Shop 1. According to this Washington Post article, the employees of this shop at Langley, Virginia are only permitted to tell others that they “work at a government office”.
There are some other issues with a top-secret coffee shop. In an effort to not blow cover, they can’t put names on the cups to speed up the lines nor can they track customer data to offer them frequent use bonuses… no tenth cup free at this one. The upside is that because few ever leave the compound, they are always busy.
Recently, I had a tad of a problem with my blood pressure. While the doctor said my diet and lifestyle were not too bad, I obviously had to put somewhat more effort into my diet and lifestyle. Fortunately, I am already back inside normal limits. I am also a few pounds lighter.
One of the things I am trying to do is eat more grains and less meat. One of the things I like to do is bake. I bake almost all of my bread from scratch. Recently while cleaning out an old house to renovate, I was gifted some muffin pans. I thought I might experiment.
One of my favorite cookbooks ever is The Joy of Cooking. However, I almost never bake without modifying things slightly. This recipe originated in my old beat up copy of the mentioned book. Below is my current recipe which I modified after my first attempt.
Also of note, if you like whole wheat more, try not using the rye and substitute honey for the molasses. The original recipe called for one or the other but I have rather like molasses when I use rye flour.