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livingdebToday we ate at La Madeleine, wrapped presents, lazed around, and then went to my sister's.
She made taco soup which was delicious. And she gave us the recipe, which sounds easy and relatively healthy for a nice hot winter comfort food. She made it on the stove in a large pot, but Robin thinks it also sounds suitable for the crock pot.
Taco Soup
1 pound hamburger
1 package taco seasoning*
1 onion
2 cans** diced tomatoes
1 can Rotel tomatoes (tomatoes and green chilis)
1 can corn
1 can hominy
1 can pinto beans
1 can red kidney beans
Brown hamburger with onion and taco seasoning until onions are soft. Drain and discard the fat.
Add all canned things, including their liquids. Add additional water if necessary. Simmer.
Serve with cornbread and a green leafy salad.
Serves probably 8 or more.
When I make it, I will leave out the corn. The hominy might be okay, though. Apparently the original recipe called for only 1 can of diced tomatoes (in addition to the can of Rotel tomatoes). I wonder where this recipe came from. The red kidney beans makes me think it came from the north, but the hominy makes me think it came from the south.
*My attempts to reverse engineer the contents of a package of taco seasoning led to the following results: 1 tablespoon chili powder, 2 teaspoons onion powder, 1/4 teaspoon garlic powder, 1 pinch oregano, 2 teaspoons flour and 1 teaspoon of salt. Since there is an onion, the onion powder is probably redundant, and if many of the canned goods are salty, the salt probably is also redundant.
**All cans in this recipe contain 15-16 ounces.
My mother would probably spoon leftovers into ice cube trays to freeze them, then put them in a big plastic freezer bag. Then you can pull out however many cubes you are hungry for and microwave them. I will probably put leftovers into single-serving plastic containers, some for the fridge and some to freeze. On workdays I can bring a container to work and let it thaw until lunch time and then microwave it.
Now all I need is a good recipe for cornbread. Apparently, everyone in the southern United States thinks cornbread should have sugar in it. And you serve it with honey butter. Even the places that fill the cornbread with hot peppers and cheese also tend to still use sugar. Well, even my Better Homes and Gardens cookbook has 1/4 cup sugar in its cornbread recipe. Even Joy of Cooking calls for 1 - 2 tablespoons of sugar. Robin theorizes it's a 1950s Americana thing. Maybe so: Southern Living's Cooking Light has a recipe for corn muffins with no sugar. Maybe I'll try that next time.
She made taco soup which was delicious. And she gave us the recipe, which sounds easy and relatively healthy for a nice hot winter comfort food. She made it on the stove in a large pot, but Robin thinks it also sounds suitable for the crock pot.
Taco Soup
1 pound hamburger
1 package taco seasoning*
1 onion
2 cans** diced tomatoes
1 can Rotel tomatoes (tomatoes and green chilis)
1 can corn
1 can hominy
1 can pinto beans
1 can red kidney beans
Brown hamburger with onion and taco seasoning until onions are soft. Drain and discard the fat.
Add all canned things, including their liquids. Add additional water if necessary. Simmer.
Serve with cornbread and a green leafy salad.
Serves probably 8 or more.
When I make it, I will leave out the corn. The hominy might be okay, though. Apparently the original recipe called for only 1 can of diced tomatoes (in addition to the can of Rotel tomatoes). I wonder where this recipe came from. The red kidney beans makes me think it came from the north, but the hominy makes me think it came from the south.
*My attempts to reverse engineer the contents of a package of taco seasoning led to the following results: 1 tablespoon chili powder, 2 teaspoons onion powder, 1/4 teaspoon garlic powder, 1 pinch oregano, 2 teaspoons flour and 1 teaspoon of salt. Since there is an onion, the onion powder is probably redundant, and if many of the canned goods are salty, the salt probably is also redundant.
**All cans in this recipe contain 15-16 ounces.
My mother would probably spoon leftovers into ice cube trays to freeze them, then put them in a big plastic freezer bag. Then you can pull out however many cubes you are hungry for and microwave them. I will probably put leftovers into single-serving plastic containers, some for the fridge and some to freeze. On workdays I can bring a container to work and let it thaw until lunch time and then microwave it.
Now all I need is a good recipe for cornbread. Apparently, everyone in the southern United States thinks cornbread should have sugar in it. And you serve it with honey butter. Even the places that fill the cornbread with hot peppers and cheese also tend to still use sugar. Well, even my Better Homes and Gardens cookbook has 1/4 cup sugar in its cornbread recipe. Even Joy of Cooking calls for 1 - 2 tablespoons of sugar. Robin theorizes it's a 1950s Americana thing. Maybe so: Southern Living's Cooking Light has a recipe for corn muffins with no sugar. Maybe I'll try that next time.