Did you know the “Canadian tuxedo” is called a “Texas tuxedo” by Canadians? Any Canadian readers out there that can confirm this happy finding? I’ve loved the denim on denim combo even before it became as immensely popular as it is these days–it’s such a simple, laid-back look that fits my personality well, and my Lone Star State roots. I wear it a ton on the weekends, but it’s also fun to dress up with a bright pair of heels. This outfit combines four wardrobe staples I think any closet must have: a great leather jacket, a chambray button-up, dark jeans, and a killer pair of red heels. It feels just a little Southern to me with my vintage tooled leather bag thrown into the mix.
P.S.: I searched and searched for the perfect, buttery soft, tan leather moto jacket with just the right fit and style for the longest time. It was totally worth the effort — I snapped this one up from Shopbop last month and am so happy I did! I can’t wait to see how it wears over time…
Blame it on my Texas roots, but black beans are a household staple. Growing up, my mom used to cook a huge batch every so often, always freezing a portion in quart-sized bags. What you’re left with is an easy weeknight meal when time is limited—just set out a bag or two to defrost in the morning, heat the beans in a pot when you get home, and serve with a bunch of yummy toppings and cornbread on the side. We recently made a pot of beans, seasoned liberally with peppers and oregano, and have been enjoying them two ways: traditionally like I used to as a kid and blended into soup for comfort food on still-chilly nights. Keep reading for the simple recipe, and I hope you enjoy!
Black Bean Soup
1.5 cups cooked black beans
Sherry cooking wine
Toppings: sour cream, chopped red onion, cilantro, lime juice
To make soup for one, simply transfer a cup of the black beans to a small food processor. Blend, adding a little sherry cooking wine to thin out the beans. Using a potato masher, mash another half cup of black beans in a bowl. Fold mashed beans into the soup to give it a thicker texture. Warm your soup in a pot on the stove or in the microwave. To serve, top with sour cream, chopped red onions, cilantro and lots of lime juice.
Black Beans
2 pounds of dry black beans, stones removed and soaked in a pot overnight
3 cups thinly sliced yellow onion
4 cloves garlic, chopped
1 slice bacon (we prefer the thick center cut kind)
1 1/2 tablespoons salt
4 Thai chili peppers, thinly diced (or substitute serranos)
1/2 tablespoon black pepper
1 tablespoon dried Mexican oregano
7 cups water
3 cups chicken stock
Toppings: tomato, avocado, queso fresco, pickled red onions
Drain your soaked beans and set aside. In your stock pot, cook the bacon until cooked but not crispy. Set aside and coarsely chop. Add onion, garlic and peppers and cook until they golden. Add beans, seasonings, water, chicken stock and chopped bacon back into the pot with the onions, garlic and peppers. Bring to a simmer and then let cook for about 1.5 hours over low heat. To serve, top with tomato, avocado, queso fresco and pickled red onions.
No, this is not an April Fools’ joke. Yes, I made chickpeas. Again. I promise this is the last rendition of crispy chickpeas I’ll share! But why not have three different options (savory, spicy, sweet) at your disposal for your next happy hour?
You know the general drill–the basic method is the same but this time I was craving cinnamon rolls for some reason. To indulge that craving in a slightly less unhealthy way, I figured chickpeas could be a great vehicle for brown sugar and cinnamon. Well, they are, and these are finger-licking good, but be sure to keep napkins on standby if you have company. Follow the jump for the proportions, and after you try this version, I’d love to hear which of the three is your favorite!
Cinnamon & Sugar Chickpeas
1 can chickpeas, drained and rinsed
1 tablespoon olive oil
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
Sea salt to taste
Preheat oven to 425 degrees. Place rinsed chickpeas on a paper towel and place another paper towel on top. Leave them there for about 10 minutes—the paper towels will soak up the moisture for you. Add chickpeas to a bowl, drizzle with olive oil and season with 1 tablespoon of brown sugar, cinnamon and sea salt. Spread chickpeas onto a baking sheet and bake for 15 minutes; toss then bake another 15 minutes. Transfer crispy chickpeas to a bowl and sprinkle with 1 tablespoon brown sugar, extra cinnamon and more salt. Taste and add more sugar and cinnamon if desired. Toss to coat and transfer to serving bowl or cup.
You are currently browsing the Perpetually Chic blog archives for April, 2013.
