WINTER ... AT LAST ~ EASY BREEZY BLACK BEAN SOUP & GRILLED PORTOBELLO MUSHROOM SANDWICH

~ SOUP AND SANDWICH SUPPER ~

(Winter is the perfect time to enjoy foods of fiber, color and flavor.)

~ Snow Angel

EASY BREEZY BLACK BEAN SOUP

1 big fat chopped red onion

3 Tbsp. extra-virgin olive oil

3 stalks chopped celery with leaves

4 cloves chopped garlic

1 heaping Tbsp. ground cumin

1 tsp. red pepper flakes

1 (32-ounce) organic chicken broth

3 chopped carrots

3 (15-ounce) cans undrained back beans

1 (16-ounce) container fresh salsa

1/2 cup fresh lime juice

bunch of fresh chopped cilantro (reserve some for garnish)

sour cream

Brown onion, garlic, celery, cumin and pepper flakes in olive oil over medium heat. Carefully add chicken broth, scraping brown bits from bottom. Bring to boil and add carrots, beans, salsa, and lime juice. Reduce heat and stir in chopped cilantro. Simmer 30 minutes. Ladle soup into big bowls and top with dollop of sour cream, chopped cilantro, and a side of homemade tortilla chips.

GRILLED PORTOBELLO MUSHROOM SANDWICHES

1 large (wiped clean) Portobello mushroom* per person

2 slices of hearty bread per person (wheat, sour dough, etc.)

olive oil

cracked pepper

thickly sliced red onion

Provolone cheese

fresh basil or baby spinach leaves

pesto sauce, Dijon mustard or Wasabi mayo

Lightly douse mushrooms with olive oil and balsamic vinegar, coating all sides well. Season with cracked pepper and let rest and marinate. Brush bread with olive oil and cracked pepper. Grill both sides until browned. Next, grill red onions that have been brushed with olive oil and set aside. Grill mushrooms belly-side up on medium-high heat about 5-6 minutes depending on thickness. Flip and grill another 5-6 minutes. Turn back, belly-side up, and top with cheese. Cover until cheese melts.

Assemble: Plop mushrooms, cheese side up, on grilled bread. Top with grilled onion fresh basil or baby spinach leaves. Slather bread with pesto, Dijon mustard or Wasabi mayo. Serve juicy sandwich with lots of paper napkins and a good beer to wash it down.

* Note

"Health Benefits: When it comes to health, edible mushrooms are a right up there with other super-foods green tea and broccoli. After all, the first antibiotics were extracted from fungi. Being 80-90% water, mushrooms are low in calories, while still being high in fiber. They are fat-free, cholesterol-free, and low in sodium (especially good for those on a hypertensive diet). Here are some other reasons to sneak more mushrooms into your cooking:Mushrooms are considered probiotic, meaning that they help the body to strengthen itself and ward off illness. Part of mushrooms' probiotic ability comes from their high percentage of the nutrient riboflavin. Mushrooms are a great source of potassium, a mineral which helps lower blood pressure and reduce the risk of stroke. A medium portobello mushroom has more potassium than a glass of orange juice or a banana.Phytonutrients found in mushrooms have been at the center of anti-cancer research for decades. In many countries, medicinal mushrooms are used as an adjunct to other cancer treatments."

~ quote from recipesourceonline.blogspot.com "The Mighty Mushroom"

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

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