Tonight, I made taco soup. Instead of using the standard recipe floating around the Internet, I made up my own so that I could use up a bunch of ingredients that I had in my freezer and pantry.
I had about a pound of leftover turkey taco meat in my freezer that I had previously browned and made using a commercial taco-seasoning mix. I popped that into a soup pot, added a large sized can (28 oz) of pinto beans, a normal size can (~14 oz) of diced tomatoes with jalepenos, and a can of whole kernel corn. I let it simmer while I finished baking the no-knead bread dough that I had mixed up yesterday night before going to bed.
Marlo came in while I was cooking and asked me if I'd make some roasted garlic to go on the bread to eat with the soup. I had exactly enough time to roast the garlic while my Le Creuset dutch oven was pre-heating for the bread and the bread was baking.
I can't believe how easy it is to roast garlic, and it was so good to eat! I cut off the tops of two heads of garlic, peeled away most of the paper skin around the heads, drizzled them with olive oil, salt and pepper, and then wrapped them in a foil packet. These took about an hour because the garlic heads were extra large. We then pinched out the cloves and spread them on the no-knead bread just out of the oven. Nummy!
I can't believe how easy it is to roast garlic, and it was so good to eat! I cut off the tops of two heads of garlic, peeled away most of the paper skin around the heads, drizzled them with olive oil, salt and pepper, and then wrapped them in a foil packet. These took about an hour because the garlic heads were extra large. We then pinched out the cloves and spread them on the no-knead bread just out of the oven. Nummy!
I garnished the soup with diced avocado and sour cream, but you could also use cilantro, salsa or shredded cheddar cheese.
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