I like this soup. I like the broth, green and bean concept. Unfortunately I forgot the basil ( I made my own pesto ) and I feel it was a bit compromised. I'll make it again. It's a healthful - and quite cheap - meal.

By truffles | 

March 13, 2009

By truffles | 

December 2, 2008

Because of those crust reviews, I went with crust listed with the chocolate pecan pie -- which believe is very similar to this one.  It was the best ever.  If you're planning on pecan pie for Thanksgiving, go for this one.  It cannot possible disappoint. 

By truffles | 

November 23, 2008

Thanks so much, cheesefriend!  I actually went with the crust listed with the chocolate pecan pie.  It turned out really well.  Not too sweet, which is what's best (I think) with a pecan pie. 

By truffles | 

November 23, 2008

Is it just me or should there be a #5 to this recipe?  little perplexed here.

By truffles | 

November 20, 2008

What a nice dish.  It's really cleansing and brimming with so much great flavor. 

By truffles | 

November 16, 2008

I've made this a couple times now.  It's also delicious using sweet potatoes and lots of nutmeg.

By truffles | 

October 6, 2008

This was a lovely soup... just lovely.

By truffles | 

September 3, 2008

I love simple bean-centric recipes like this one -- especially ones that add bacony goodness.  Don't skimp on the cilantro.  It's refreshing and balances everything nicely.

By truffles | 

September 3, 2008

Ive tried several black bean cake recipes and this one tops them.  Really flavorful.

By truffles | 

September 3, 2008

Holy cow!  That's all I have to say.  (that, and I topped mine with fresh bread crumbs and cilantro -- yum.  oh, and I omitted the pork rinds - not a fan.)

By truffles | 

September 3, 2008

I wasn't quite sure what to expect from this.  I knew fideos were some kind of pasta incorporating dish, but I was picturing some kind of fried pasta cake.  Not so.  This was a soupy pasta dish with wonderful texture.  I love the bean and pasta combo, and you can't really go wrong with chorizo anytime.  Add this one to your rotation.  I'm thinking it'll be ideal on the  first blustery day of autumn...

By truffles | 

September 3, 2008

Talk about easy!  I actually used  frozen corn, and as my fiance has a strong aversion to cold soup, we ate this one hot.  Just as delicious.

By truffles | 

September 3, 2008

This pasta is totally scrumptious!  I did find it quite salty, though.  Next time I'll get a higher quality prosciutto -- think that will do the trick.

By truffles | 

September 3, 2008

Great dish.  I used chopped plum tomatoes for this and found that their juices imparted a nice stew-like quality.

By truffles | 

September 3, 2008

This is a great weeknight (or lazy Saturday) dish.  Despite its short ingreadient list, the final product does not skimp on flavor.  Great use of nutmeg.

By truffles | 

September 3, 2008

This is a lovely dish.  It's done in no time and offers a symphony of flavors.  Love the fennel!

By truffles | 

September 3, 2008

This dish has become a standby of mine.  It's nutritious and comfortimg all at once.  Don't be shy with the saffron. 

By truffles | 

September 3, 2008

This is a lovely dish.  I'd been wanting to make a cassoulet and this one seemed so approachable.  The flavors are rich and rewarding.  I also find pinto beans to be a fine substitute here.

By truffles | 

September 3, 2008

I love minimal ingredient recipes like this.  All the flavors are fantastic here.  So simple and delicious!

By truffles | 

September 3, 2008