This week we bottled a German IPA, for which we have high hopes, and shifted some onion wine into secondary fermentation.The onion wine smelled so horrible that Ruby the cat started running around and yowling.
With all this excitement going on, let's have a delicious and simple semester supper, shall we?
Black Bean Lasagna SoupJust like a fusion "Mexican-style Lasagna," in soup form!
1 lb tofu OR chicken, cut into 1" pieces
1 T chili powder
1 T olive oil
1 large onion, chopped
12 garlic cloves, minced
2 tsp za'atar (or dried oregano)
1/2 tsp crushed red pepper flakes
3 tbsp tomato paste
1 14 oz can diced tomatoes
2 bay leaves
4 cups vegetable broth
14.5 oz canned black beans, drained
8 oz whole wheat pasta
1 tbsp dried basil
Grated cheddar and Parmesan cheese for sprinkling on top of soup
~ Sprinkle the tofu or chicken cubes with chili powder.
~ Saute the tofu or chicken in the olive oil over medium heat until cooked through and lightly browned.
~ Add the onion and garlic, and continue to saute until the onion is limp and translucent.
~ Decrease the heat to medium-low, and quickly stir in the za'atar, red pepper flakes, and tomato paste.
~ Stir in the tomatoes, bay leaves, vegetable broth, and beans.
~ Bring to a boil, decrease the heat, and simmer for 30 minutes.
~ Stir in the pasta, and simmer for 30 more minutes.
~ Serve warm, topped with cheddar and Parmesan cheese!