I thought about taking pictures of the freezers. I am ashamed at how bad they look. No pictures. Just think blackberry juice on white freezer background with yeast spilled on top. Is that enough?
breakfast, yogurt, frozen blueberries and granola
lunch, broccoli cheese soup
dinner, cuban beans and rice, carrots, pears
Broccoli Cheese Soup
4 potatoes, peeled and cubed
1 small onion, chopped
2 ½ c. water
1 ½ c. carrots, diced
6 bullion cubes
1 c. cheese, shredded
1 ½ c. broccoli, chopped
2 c. milk
1 pkg. 8 oz. Cream cheese
½ t. ground mustard
1/8 t. cayenne
Cook potato, carrots and onion in water until potatoes are done. Add remaining ingredients and simmer. Don’t boil. Serve when heated through and all the cheeses are melted. I usually blend the milk and cream cheese together so there are no lumps of cream cheese to melt.
Cuban Black Beans
1 pound black beans, washed (3 c.)
1/4 cup olive oil (deleted)
1 large onion, chopped (2)
1 medium green bell pepper, chopped
6 cloves garlic, peeled and minced (1/2 c. chopped)
5 cups water (12 c)
1 (6 ounce) can tomato paste (2 6 oz. cans)
1 (4 ounce) jar diced pimentos, drained (deleted)
1 tablespoon vinegar (1 1/2 T.)
2 teaspoons salt (3 t.)
1 teaspoon white sugar (3 t.)
1 teaspoon black pepper (deleted)
5 bay leaf
5 slices of pickled jalepeno pepper
Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain. Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender. Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.
I just tossed the garlic, onion, bell pepper, black beans and water in the crockpot overnight. The next day I added the spices and tomato after the beans were soft. My boys really like this best with some sauteed sausage as a topping.
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