February: The Month-of-??? Recipes

It’s that time of year again. I blog daily in February with a recipe-a-day that fit a category. Two years ago, I blogged soup recipes daily. Last year I blogged chicken recipes. So what’s this February going to be?

As in the past, I let you, Dear Readers, decide that.

The three options for you are:

Eggs

Mini-Desserts

Appetizers

Eggs you say? Yes, eggs. Did you know the traditional chef’s toque has 100 pleats because it was said a real chef could prepare eggs 100 ways. Shoot, I only need to do 28 if you pick this one.

Mini-Desserts in shot glasses (though no longer confined there) began with Seasons 52, a wonderful chain restaurant that serves un-chain-like food. Seriously, look for one near you. I don’t often recommend restaurants. This one I do. But back to the desserts: There is something about a one or two-bite bit of sweetness after a meal that is satisfying on many levels--one of which is lowered calorie count.

Appetizers are such fun. I love appetizers parties where happy hour turns into dinner because of the heft and variety of appetizers served. In fact (she says with no modesty at all), my appetizer parties have brought me a small amount of acclaim.

Thems the three. Which do you want and/or need?

But why vote now? February seems so far away. Did you read my OCD post earlier? Well, in case you didn’t notice, there are a few holiday thingies coming up that will gobble up time, and it takes time to figure out what I am going to fix every day for 28 days straight. Oh, and did I mention the OCD post? So give me time to process this selection. Comments here, on FaceBook, and on Twitter will be combined to declare the winning category.

So comment below. Which category would you like to have 28 recipes for? Eggs, mini-desserts, or appetizers? The deadline for voting is December 1. Vote now and get your friends to vote, too.

I’m waiting with bated breath for the results. Really.

Boo Soup!

Last morning to vote for NaNoWriMo story. Poll at the bottom of the page.

Finally it is cooling down here in Arizona, but part of that is because we are near Flagstaff and it’s always 25-30 degrees cooler here.

So it is soup time. I am making my pork posole tomorrow so the flavors will get to know one another for Tuesday dinner. Served with Guinness beer bread-Mmmm, good! (See February’s Month of Soups for my recipe. While you’re there also check out my Pumpkin Soup with Black Truffle Oil.)

I’ve been trying out pumpkin-black bean soup possibilities. What a great flavor combo, and don’t hold back on the garlic--you know me!

I was telling Pattycake about it, and she said, "Halloween Soup.” By golly, Miss Molly, you’re right! Orange pumpkin and black beans floating around. Perfect Halloween Soup! But isn’t that just a too boring name for delectation? I’m calling it Boo Soup. Don’t you think the kids are more likely to eat that???

Boo Soup (serves 6-8)

2 T olive oil

1 lg onion, diced

1 tart apple, diced

4 garlic cloves, sliced

2-15 oz cans pumpkin puree (not pumpkin pie mix)

2 cans black beans, rinsed

4 c chicken broth (or vegetable broth)

1 t curry powder

1 t red pepper flakes

½ c Calvados (apple brandy)

1 c cream (or Half-and-Half)

cilantro

Heat oil in Dutch oven. Add onion and sauté until almost softened. Add apple. Stir and cook until soft. Add garlic slices and sauté. Remove from heat. Add in pumpkin puree, beans, broth, curry and red pepper flakes. Heat to a simmer. Add in Calvados. Bring to simmer again. Add in cream. Stir. Remove from heat. Dish up and garnish with cilantro.

Enjoy a pot of this and you won’t even miss the meat, it is so filling! We usually serve soup with fruit, cheese, and crackers or bread. As Maria, in my culinary mystery series would say, “Bone Appetite!”