A quick dash to the grocery store to pick up a few things turned into a massive shopping run this afternoon. Not sure how that happened, but we walked away with about $100 worth of groceries. Good ol' Coinstar shaved $16 off the grand total, though, after unloading fistfuls of dimes, nickels and pennies. Gotta save those quarters for laundry.

We bought enough ingredients to make Southwestern Corn and Pepper Pot, a delightful soup to warm us on another cold evening. (Is it spring yet?) Here's the recipe if you'd like to give it a try:

2 tablespoons extra virgin olive oil (2 turns around the pan)
1 medium onion, chopped
3 garlic cloves, finely chopped
2 red bell peppers, seeded and chopped
1 teaspoon ground cumin
1 cup chipotle salsa
1 can diced tomatoes (I like the "no salt added" kind)
3 cups frozen corn kernels
2 cans vegetable broth
a handful of fresh cilantro, finely chopped
coarse salt and black pepper, to taste
1 scallion, thinly sliced

Heat a deep pot over medium heat. Add olive oil, onion, garlic, and peppers, and sauté 3 minutes. Sprinkle with cumin. Add salsa, tomatoes, corn, and broth. Bring soup to a boil, then reduce heat and simmer 5 minutes. Stir in cilantro and season with salt and pepper, to your taste. Ladle into bowls and garnish with scallions. Perfect with a nice loaf of your favorite crusty bread.

5:24 PM

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Saturday, February 26, 2005

Southwestern Corn and Pepper Pot