Michelle...this is a specially requested soup for your Dad, but everyone can enjoy. It's a Fago original, with minor adjustments...I usually just double about everything!
What do you do with a batch of way-over-cooked brownies?
For our August Relief Society activity, we are repeating our somewhat traditional chili cook-off. Normally, at our house, having chili for dinner means opening a can of Hormel or what-ever-I-got-really-cheap-on-sale other brand. Somehow it seemed wrong to just open a can for tonight, although there was that category available. So I stepped up a little – I even cooked the black beans from scratch, something I rarely do. However, I do have a bunch of cans of dry black beans from the Family Home Storage Center and it would be wise to know how to cook them. I’m sure to have cans of beans on the shelf that are ready to eat – there are days when that is called for. But with just a little preparation – thinking ahead – it’s not a difficult task to cook those little black beauties. So here’s a picture of my recipe…almost looks professional, doesn’t it! Summer Black Bean Chili Serves about 12 – 15 3 cups uncooked black beans (or 4 – 15oz. cans of prepared black beans) 2 1/2 teaspoons salt 2 Tablespoons olive oil 1 large anaheim chili, diced 1 medium onion, chopped 1 1/4 lbs. ground turkey 4 cloves of garlic 2 large ears of fresh corn, cut off the cob 4 – 15 oz. cans crushed tomatoes 3 – 8 oz. cans tomato sauce 1
I always love having Relief Society activities (aka Enrichment, or if you go back farther…Homemaking!). We have a variety of different themes, from baking to sewing, food storage to recycling…whatever has been determined of interest or help to the ladies in our ward. During a conversation with Brother R., he was raving about a wonderful Thai meal he enjoyed with Kay (Porama) and Jesse, Kay doing the cooking. Word had spread to Jill as well. So we thought it might be fun to have a Thai cooking class. Little did we know that we were in for more than just a taste of Thai cooking…we were treated to a Thai feast! We wanted it to be a hands-on class so that we could not only help with the cooking, but actually learn how to do it. I am not by any means an expert, but I got enough instruction to at least get an idea of what some of those strange cooking supplies are and how to incorporate them into the meal. Fa gave a thumbs up…even though she was a little fuzzy! We started with dessert first. I won't go into great detail, because we were each involved at different cooking stations with me at the stove with the Coconut Cream, which went with sugar and salt into the sticky sweet rice. Some was reserved and made into a thicker Cream