Food, Glorious Food!

While working in my kitchen I ran across a slim volume cookbook entitled, Recipes for Romance. The book, an effort by our local romance writing chapter to fund a conference, was published in 2005 and barely made a splash in the world of cookbooks. However, we had a blast finding or developing recipes, naming them in a “very romantic” manner and then seeing them in print.

I love recipes, though I rarely follow them word for word. I’m one of those cooks who will substitute a spice for one I don’t have rather than go to a grocery and buy it. Needless to say, I have some winners and some stinkers. But these recipes were tested and approved by members, sometimes repeatedly.

I’m going to share a recipe every now and then from the book and hope you enjoy! This month, since we’re still in the midst of cold and dreary weather, I’m sharing a soup recipe that Carolynn Carey posted in the book. While we used some recipes we’d had passed down or found in magazines, we generally tried to make them our own. I hope you enjoy this one!

Black Bean and Rice Soup

1 medium onion, chopped                                          1 14 oz. can tomatoes with chilies

2 14 oz. cans vegetable or chicken broth                  8 oz. medium salsa

1 15 oz. can black beans, drained and rinsed           1/2 cup uncooked rice

1 11 oz. Mexican corn, drained

Cook the onion in a medium saucepan in broth for about 10 minutes. Add all ingredients to the onion and broth mixture, cover and simmer about 45 minutes or until the rice is cooked.

 

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