Christine's 2006 Countown, Part 1

Man oh man. Food this year was so tasty. Like Erin, I tend to make a lot of new recipes rather than rely on the old familiars, but the ones I do go back to are worth it.

10. Garlic Citrus Roasted Chicken from the Food Network

9. Dark Chocolate Flourless Cake, with or without orange zest.

Google that title and if you find a recipe that calls for something like 1 c. chocolate, 1 c. butter, 2 or 3 eggs, some sugar, and 2 T. flour, you found my recipe. It's like a big brownie but better. People will crave this after you make it once. Good to bring to red wine tastings.

8. Black Bean and Turkey Chili, with Erin's Hot and Slow Mac and Cheese

I serve this at least once every two months. I served it to friends who helped us move. I serve it to friends who crave pepper. I serve it to my parents and brother. And somedays, I really do make it just for me and my husband. What chicken soup is to other people, this is to me. Unless I'm really sick, and then it's "Lentil Soup for the Sick," somewhere in these archives.

7. Black Bean Soup

An embarassingly easy soup recipe. I timed myself once, and I can make this in ten minutes. After hundreds of times to practice.

2 cans black beans

Mash one can, in blender or with hand mixer or with a spoon in a bowl, and drain and rinse the other.

1 onion
lots of minced garlic

Saute in olive oil in a Dutch oven or large, deep skillet.

Add at least 1 T. chili powder, 1 t. cumin, some cayenne, salt and pepper.

Add 1 can diced tomatoes, with or without green chiles.

Add 1 can corn kernels. Does it smell good yet? Season some more if you want.

Add beans, whole and mashed. Stir, simmer, so on. Add fresh cilantro at the end if you have it, or corn chips and cheese, or sour cream. Or Fritos when desperate.

I also make this in the crock pot, stopping after the sauteed onions and garlic and dumping the rest in the crock, cooking on low all day or on high for three hours.

6. Hoppin' John and cornbread

Erin and I got in an argument one afternoon about Hoppin' John and whose recipe was superior. After going through our recipes out loud, we realized the only difference was adding corn or not. Really.

I like mine slow-cooked with dry black-eyed peas all day, with green peppers, and sometimes with corn, sometimes not. While it's great with cornbread, it's also good with rice.

HOPPIN' JOHN of Missouri
2 c. dry black-eyed peas

Soak overnight in water to cover 3 inches. Drain and rinse in morning.

Saute in olive oil: 1 chopped onion, lots of garlic, maybe celery, definitely green bell pepper. Add to crock pot.

Add beans to crock and stir. Add 1 bay leaf, 1 t. Worchestshire sauce, salt and pepper and cayenne. Add 1 can diced tomatoes, with or without green chiles. Add corn if you're from South Carolina.

Have lots of vegetarian or chicken broth on hand, and add until beans are just covered--probably four cups or more. Cook at least 4 hours on high or 6 or 8 on low.