Posts tagged ‘lime’

February 19, 2012

Mexican Black Bean Soup

by horseradishsauce

My favorite roommate from college was Kaitlin D. For over half of the semester, we ate little other than her Mexican Black Bean Soup. She’d make a big pot of it and we’d just stand over the stove, eating it out of the ladle. It’s fucking amazing. If we were eating it out of bowls, we’d add a dollop of sour cream and mix it in. So tasty.

So this is her exact recipe. There are some notes of mine below it:

Kaitlin’s Black Bean Magic

  • ¼ cup olive oil
  • 2 cloves garlic minced/smashed
  • 1 medium onion chopped
  • 2-3 tomatoes chopped
  • 2 med potatoes chopped
  • 1 jalapeno pepper minced
  • 2 cans black beans
  • 1 can corn (optional but makes it hella bomb)
  • as much cilantro as you want
  • 1-2 tablespoons cumin
  • 6 cups water or broth
  • 2 tablespoons lime juice or to taste

1.    Heat olive oil in soup pot, add onions, garlic and jalapeno pepper and fry a couple minutes. Add tomatoes and potatoes and continue to fry until the mixture becomes saucy (not sassy).
2.    Dump in beans, corn and water/broth and bring to a boil. Simmer for 10-15 minutes. Add cumin, lime juice, salt and pepper, and cilantro. Simmer for another 10 minutes. Remove from heat and add cheese, sour cream and chips.
Enjoy!

Isabelle’s Notes:

  • If you use dry beans, soak them the night before then boil them either in the soup or before using them for a good 4-5 hours, until they soften. I like to make the entire soup then leave it on Low to simmer while I go climb trees or go to the gym or whatever. If you live in an apartment where the management comes in ALL THE FUCKING TIME to spray for bugs and change the filters and make sure you don’t have pets and shit, then don’t leave it simmering while you’re at work all day because they’ll think you’re trying to burn the place down or something. I haven’t done this yet, but this is why I can only make this soup on the weekends. Or I could use canned beans, whatever. This is a long note.
  • This recipe is meant for a big soup tureen. I’m talking like 3-4 days’ worth of soup for two people. If you’re making it in a small pot, use common sense and cut it down to half or so.
  • I like to add a chopped carrot and two sticks of celery or all the tops from a bunch of celery plus one celery stick. And a sliced zucchini.
  • Chicken works well in this, too.
  • It’s a soup; adjust it as you please.
  • It’s twice as good the next day.
August 23, 2011

Lemon-Lime Basil Shortbread Cookies

by cillefish

Great shortbread cookies with a gentle zing. The original recipe called for 375°F and a full 1/2 cup of chilled butter, so you could probably do it that way if you want them more flaky and buttery. Measurements below are for a double batch because this recipe makes only about 10 cookies otherwise. They don’t expand much, so they fit on a good-sized baking sheet.

Makes: about 20
Prep + bake time: 25-30 min

Lemonier Lemon-Lime Basil Shortbread Cookies

  • 2 c all-purpose flour
  • 1 c powdered sugar plus more for pressing cookies
  • 14-15 Tbsp butter, at room temperature
  • 2 full Tbsp fresh basil leaves, chopped up finely with a scissors and then measured
  • 4 scant tsp finely grated lemon zest
  • 2 Tbsp fresh lemon juice
  • 1 tsp finely grated lime zest
  • 1/2 teaspoon kosher salt
  • 1/4 c Sanding sugar (optional)

Preheat oven to 350°F. Place flour, powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until uniformly mixed, scraping frequently. Let sit at room temperature for a few minutes.

Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2″ apart. Using fingers or a flat measuring cup dusted with powdered sugar, press cookies into 2″ rounds, re-dusting fingers with powdered sugar as needed to prevent sticking. flatten edges in to prevent them crumbling and burning. Sprinkle tops of cookies with sanding sugar, if using.

Bake until edges are barely blushed with a little color, about 15 minutes. Transfer to a wire rack; let cool.