Cooking For Yourself
Loaded Black Bean Soup
4 slices bacon, cut into ½-inch pieces
1 small onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
½ jalapeno, chopped
2 garlic cloves, finely chopped
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon ancho chile powder
¼ teaspoon dried oregano
2 (15-ounce) cans black beans, drained and rinsed
1 (14.5-ounce) can fire-roasted diced tomatoes and their liquid
2 cups chicken broth
1 teaspoon kosher salt
½ teaspoon coarse-ground pepper
Juice of ½ lime
For serving: (Pick your favorite)
Sour cream
Chopped cilantro
Sliced jalapeños
Pickled red onions
Sliced avocado
Halved grape tomatoes
Shredded cabbage
Queso fresco or shredded cheddar
Lime wedges
Tortilla chips or strips
Heat the bacon in a small Dutch oven or pot over medium heat. Cook bacon until rendered and lightly crisp at the edges, stirring occasionally. Do not crisp. Stir in the onion, carrot, and celery. Cook until softened but not browned, about 7 minutes. Add the garlic and jalapeno and cook for 1 additional minute, stirring frequently.
Stir in the cumin, coriander, chili powder, and oregano. Cook until fragrant, about 30 seconds. Add the black beans, tomatoes, broth, salt, and pepper. Stir to combine. Turn the heat up to medium-high to bring the soup to a boil. Reduce the heat to medium-low and simmer for 25 minutes. After 15 minutes, use a potato masher and mash half the beans 8-10 times to thicken the soup. Season to taste with salt and pepper. Stir in the lime juice. Ladle the soup into a bowl. Add toppings and serve.
Cool leftover soup to room temperature. Transfer to individual freezer-safe containers and seal with tight lids. The soup will keep in the refrigerator for up to 3 days and in the freezer for up to 3 months. Thaw the soup in the refrigerator overnight before reheating.
Makes 4 servings (2 servings for now; 2 servings to freeze.)
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Pan-Seared Salmon with Rice Pilaf
Rice
1/2 tablespoon butter
1/2 tablespoon olive oil
2 tablespoons orzo
1/4 cup jasmine rice
1 tablespoon finely diced shallot
3/4 cup chicken or vegetable broth
Kosher salt
Coarse-ground black pepper
1 tablespoon chopped fresh parsley
1/2 to 1 teaspoon fresh lemon juice
Salmon
1 salmon fillet, (skin-on, about 5 to 6 ounces)
1 tablespoon olive oil
Kosher salt and
Coarse-ground pepper
Paprika (optional, for color)
1 tablespoon unsalted butter
1 clove garlic, peeled and smashed
1 sprig fresh thyme
Lemon wedge
Chopped fresh Italian parsley, for garnish
For the rice pilaf, heat the butter and olive oil in a small saucepan over medium heat. Add the orzo and cook, stirring often, until golden brown, about 3 minutes. Stir in the shallot and cook until softened, about 2 minutes. Add the jasmine rice to the pot and stir until it begins to toast, about 30 seconds. Pour in the broth and season with a pinch of salt and pepper. Bring to a gentle boil, then reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 12 minutes. Remove the pot from the heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in the parsley and fresh lemon juice.
Meanwhile, make the salmon. Pat the salmon dry with paper towels. Season both sides with salt and pepper. Sprinkle the flesh side with a pinch of paprika. Heat the olive oil in a skillet over medium-high heat. Place salmon skin-side down and press with a spatula for 30 seconds to keep the skin in contact with the pan. Cook ,without moving, until the skin is crispy and releases easily, about 4 minutes .
Flip the salmon and add the butter, garlic, and fresh thyme. Cook until the salmon is cooked through and flakes easily with a fork, about 3 minutes, basting for extra flavor. Squeeze the lemon wedge over the salmon before removing from the pan.
To serve, spoon the rice pilaf onto a plate and top with the salmon. Sprinkle chopped Italian parsley over salmon to garnish.
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