GGMa's Wintery Day Bean Soup

This week I am in Medford, Oregon for a change of scenery and some much needed visiting time with my 92 year amazing Grandma.  I have bragged about my Grandma in many of posts, especially her famous, fair bake-off winning Snickerdoodles!

The other day while coming through her garage, I stumbled on one of her recipe books (and yes, it has her famous Snickerdoodles recipe hidden in it).  I sat up that night and looked through every single recipe in her time and true book...some of them I remembered from growing up, and others were brand new to me.  More than anything though, I just loved looking at it, seeing her handwriting and reading her "cook's notes".

My first night for dinner there, as we were setting the table, she pulled out a tiny plate and set some frozen Belgian mini cream puffs.  She placed them with our dinner, in the middle of the table.  Right then, I went way back in time.  I had completely forgotten that when we had dinner with her growing up, Grandma always put some type of little dessert for us to enjoy after dinner.  It could have been a jello dish, fruit salad, cookies, her angel food cake...something always sweet was waiting for us when we finished our meals and I just love that!  Such a special memory.

Before I arrived, my Aunt was so nice to make up a batch of soup for us.  I found the recipe in Grandma's book.  It was so, so good.  Perfect meal for a rainy, Oregon night.  I made some cornbread to go with it that evening.  The next day, I cut it up and baked homemade croutons for the first time!  Yummy!!

Wintery Day Bean Soup
Courtesy of GGMa

2 cups mixed dried beans (at least 7 varieties)
2 Tbl salt
2 quarts water
2 cups diced smoked sausage, kielbasa or ham
1 large onion, diced
1 clove garlic, minced (or more if desired)
1 Tsp chili powder
1 (28-ounce) can tomatoes, chopped
2 Tbl lemon juice.

Rinse beans and place in large kettle.  Cover with water and salt and soak overnight.

The next day, drain water from beans.  Add 2 quarts water and sausage or ham.  Simmer for 2-1/2 to 3 hours.  Add onion, garlic, chili powder, tomatoes, and lemon juice.  Simmer for another 45 minutes.  Add salt and pepper to taste.

One Year Ago: Rosemary-Parmesan Garlic Popcorn
Two Years Ago: Italian Sausage Surprise
Three Years Ago: 2020 and Time Out
Four Years Ago: Roasted Red Pepper and Tomato Soup
Five Years Ago: Pork Wellington

The next day for our dessert at dinner, I made a batch of lemon bars for us and cut them up in perfect little bite sized presents...they were perfect to end our meal together.

Beautiful pear orchard that I walked by during my outing one afternoon with "Bandit".  

The hillside looks like scenery right out of Tuscany.

Carne Asada Tacos

Our family are big fans of taco Tuesday, or honestly, really any day is a good day for Tacos, wouldn't you agree?!?!  My daughters have become addicts of a local hangout "Jefe's".  They have these "lunch nachos" with a cheese sauce that is out of this world.  I really must try to make a copycat version of it.  1.  Because I don't want to drive that far from our new home for plate of nachos (although very worth it), and 2.  Because I will not drink their awesome margaritas and drive. 

So, we try to keep our Mexican menus at home, and while we were graced with some sunshine on Cinco De Mayo, we also made these Carne Asada Tacos.  These make me very happy since I love to grill outside in the sunshine and take on some good tacos!

Plan ahead for these and we hope you enjoy them as much as we do. 

Carne Asada Tacos

Courtesy of Traeger Grills

2 Tbl white vinegar

4 cloves garlic, minced

1/4 cup lime juice

1/4 cup vegetable oil

1 Tbl kosher salt

1 Tbl black pepper

1 tsp sugar

2 pounds, beef flank steak

8-16 tortillas, warmed

For Lime Crema:

1/2 cup sour cream

1/2 tsp lime zest, finely grated

2 tsp lime juice

Plan ahead!  This recipe requires overnight prep time.

In a medium bowl, combine vinegar, garlic, lime juice, oil, salt, pepper and sugar; whisk until salt and sugar are dissolved.  Add flank steak and turn to coat well.  Cover and marinate in the refrigerator for 4 to 24 hours, turning meat occasionally.

Set your grill, or bbq to high temperature (450 degrees) and preheat.

Remove steak from marinade, discarding marinade.  Place meat directly on the grill grate.  Grill covered, for 15 to 20 minutes.

Transfer steak to a cutting board and cover loosely with foil; (leave grill on high to warm tortillas later) let stand for 10 minutes.  Cut steak against the grain into thin strips; cut strips into 2 inch pieces.

Transfer steak pieces to a bowl and toss with any juices left on the cutting board.

To prepare Crema, combine finely grated lime zest, lime juice, and sour cream.

To assemble:  Warm the tortillas on the grill (or oven/muffin tin method).  Add a layer of salsa, sliced, Carne Asada, lettuce, tomatoes, cheeses, guacamole, and Lime Crema.

Serve with pinto beans and Mexican rice.

One Year Ago: Rosemary-Parmesan Popcorn

Two Years Ago: Italian Sausage Surprise

Three Years Ago: Chicken Piccata

Four Years Ago: Roasted Red Pepper and Tomato Soup

Five Years Ago: Loaded Hasselback Potatoes