Taco Soup

Taco soup is a pretty easy go to meal for me, especially if I have people coming over at the last minute. It also makes for a good meal when the weather is cold and you want to stay in. There are tons of variations of taco soup around, but this is the one I use. Instead of taco seasoning, I usually throw in some cumin, coriander, chili powder and cayenne, but you can use whatever you like.

1 lb. lean ground beef
1 onion, chopped
28 oz. can tomatoes
8 oz. can tomato sauce
15 oz can kidney beans
15 oz can corn
3-4 cups water
1 pkg. taco seasoning
1 lb. cheese, shredded
1 lg. pkg. corn chips
8 oz. sour cream (optional)

In a large pot, brown beef with onion. Drain off grease and add the seasoning. Add tomatoes, tomato sauce, beans, corn and water. Bring to a boil. Reduce heat and simmer covered about 20 minutes. Serve with corn chips, cheese and sour cream.

Autumn Millet Bake

The original recipe for this came from Mark Bittman. I changed it up a bit because I didn't have some of the ingredients on hand. This has made a perfect breakfast the past few days. If you are looking for a delicious change of pace for breakfast, I'd recommend this. 

2 Tbs extra virgin olive oil, plus oil for the dish
3/4 cup millet
1 medium butternut or other winter squash or 1 small pumpkin, peeled seeded and cut into 1-inch cubes
1 cup fresh cranberries
Salt and freshly ground pepper
1 Tbs cinnamon (the original recipe calls for 1 teaspoon dried sage)
2 Tbs maple syrup or honey
1-2 cup vegetable stock or water, warmed (could use milk or cream here)
1/4 cup pumpkin seeds or coarsely chopped hazelnuts

Preheat the oven to 375F and grease a 9x13-inch baking dish with olive oil.

Put 2 tablespoons of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes. Spread in the bottom of the prepared baking dish.

Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock over all. Cover tightly with foil and bake without disturbing, for 45 minutes.

Carefully uncover and turn the oven to 400F. As discreetly as possible, sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. The millet should be close to being cooked through at this point, if not you need to add liquid and keep it moist and cooking. Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned, another 10 minutes or so. Serve piping hot or at room temperature.

Serves 4 to 6.

African Vegetable Curry

I made this a couple weeks ago. It was the perfect week night meal. It didn't really take a lot of effort, but the flavor was great. The recipe came from naturallyella, but I adapted it a fair amount. 
1 large russet potato 
1 red pepper
1 small red onion
2 tablespoon olive oil
5 clove garlic
3-4 tablespoon curry
2 teaspoon cinnamon
¼ teaspoon salt
1 teaspoon cumin
1 teaspoon clove

1 head cauliflower

pinch corriander, tumeric, and paprika
2 cans garbanzo beans, drained and rinsed
zucchini
2 cup vegetable broth

In a large skillet or stock pot, add 1 tablespoon of olive oil and heat of medium heat. Add onions and saute until translucent, about five minutes. Add cauliflower, potato and pepper, continue to cook until cauliflower begins to soften- another five minutes..
While vegetables cook, in a small sauce pan combine remaining olive oil, garlic, and spices. Heat and whisk until sauce is warm and combined. Add spice mixture, beans, zucchini, and vegetable broth to vegetables. Continue to cook uncovered for 25-30 minutes, stirring occasionally. Liquid will reduce by half and vegetables will be cooked through. Remove from heat and serve over rice.