I am do not mind repeats. When I find something that works, I stick with it. This can be seen in many areas of my life; I dont like to change things that are working well. I will post some of my working habits in the future in case they might encourage others to more simple living. The example I thought I would share today is my oldest cooking habit.
There is this soup recipe that I love. My family loves it, my friends and company love it, and anyone I have ever made it for has enjoyed it. Sometimes I tease myself (and Mike does too) that I make it too much, but if it works why would I not? It is healthy, cheap and easy and I usually have all the ingredients needed. I make it for our family at least once a week in the rainy nine months we have around here. When I bring a meal to another family, this is what I bring. If we are having company over for dinner, chances are this is what we are having. Some people may call me boring and some may call me faithful. Whatever the adjective the truth of the matter is, it works and I cant figure out why I would change something thats working just for the sake of change.
Mexican Corn and Bean Soup
1 medium onion
3 cloves garlic, crushed (more is okay too!)
Sautι garlic & onion in a bit of olive oil
1 15 oz. can diced tomatoes (S&W garlic & sweet onion is best!)
2 15 oz. cans red kidney beans (drained)
1 15 oz. can veg-all (or other vegetable assortment)
1 24 oz. can of vegetable juice (Spicy V-8 works great!)
--add all to soup pot, heat (crock pot works greatleave it all day!)
3 tsp chili powder
1 tsp sugar
1 tsp cumin
½ tsp black pepper
(mix above in a small bowl, then add hot water to paste-like consistency, add to pot)
1 16 oz. package frozen corn (add to pot & heat about ½ hour prior to eating).
Garnish with light sour cream (& grated cheddar and tortilla chips for non-dieters)
Of course this is a terrific recipe to make a double or triple portion of to freeze for later. I usually make corn bread and a salad to round out the meal.
~Amy | 