Now we're cookin'

Cooking blog posts are a bit "happy homemaker," but so be it, I am one! I'm not the sort to seek out new recipes and open up a test kitchen, but I've happened upon good recipes that are very easy to prepare and make a yummy meal. Thought I'd share them. They cover the range of food preferences, so there's something for everyone.

This one tastes elaborate and rich with a spicy kick, but it's SO easy. Thank God for Crock-Pots. I've had the best luck with this when I soak the black beans in water for an hour or more first. This is from Real Simple magazine.

Beer-braised pork and black bean soup

2 12-ounce bottles of beer (preferably lager)
1 tablespoon chopped canned chipotle chilies in adobo sauce, plus 1 tablespoon adobo sauce
1 teaspoon ground cumin
1 large onion, chopped
1 pound dried black beans, rinsed
1 1/2 pounds boneless pork butt (pork shoulder)
Kosher salt
1/2 cup sour cream
1/2 cup store-bought refrigerated fresh salsa
1/4 cup fresh cilantro

In the bowl of a slow cooker, combine the beer, 3 cups water, the chilies, adobo sauce, cumin, onion, beans, pork, and 1 1/2 teaspoons salt. Set the slow cooker to high and cook, covered, until the beans are tender and the pork pulls apart easily, 4 to 5 1/2 hours. Using a fork, separate the pork into large pieces. Divide among individual bowls and top with the sour cream, salsa, and cilantro.

Here's another Real Simple recipe that takes 20 minutes start to finish (really!). The textures and flavors in this are restaurant quality.

Lemony shrimp with white beans and couscous

1 10-ounce box couscous (1 1/2 cups)
Kosher salt and black pepper
3 tablespoons unsalted butter
2 cloves garlic, chopped
4 scallions, chopped
1 pound medium shrimp, peeled and deveined
1 15.5-ounce can cannellini beans, rinsed
1/2 cup fresh flat-leaf parsley
2 tablespoons fresh lemon juice

In a saucepan, bring 2 cups water to a boil. Stir in the couscous and 1/4 teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.

Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.

This soup, from Mario Batali, is thickened with bread -- hence, the name. You can use whatever vegetables you have on hand. It is much more flavorful than the separate ingredients would seem.

Bread Soup (Zuppa di Pane)

• 1-½ cup chopped mixed fresh herbs, such as marjoram, thyme, basil, mint, arugula, and Italian parsley • 2 medium zucchini, cut into ½-inch dice • 8 ounces green beans, tops and tails removed and cut into 1-inch lengths • 1 pound russet potatoes, peeled and cut into 1-inch chunks • 2 ripe tomatoes, peeled and coarsely chopped • 1 spanish onion, cut into ¼-inch dice • 1 clove garlic, crushed • 8 cups cold water • Salt • Two 1-inch-thick slices thick Italian peasant bread, crusts removed • ½ small dried hot chile pepper or 1 teaspoon hot red pepper flakes • Freshly ground black pepper • ½ cup extra-virgin olive oil

Preparation

1. In a large pot, combine 1 cup of the herbs, the zucchini, green beans, potatoes, tomatoes, onion, garlic, and cold water. Add salt to taste and bring to a boil over high heat. Reduce the heat to medium-low and cook, covered, until the potatoes are tender, 20 to 25 minutes. 2. Meanwhile, soak the bread briefly in water to cover, then squeeze to get rid of excess liquid. 3. Crumble the bread and add it to the soup, along with the chile pepper. Cook, stirring with a wooden spoon, until the bread has broken down and thickened the soup, about 10 minutes. Season with salt and pepper to taste. 4. Ladle the soup into bowls, drizzle with the olive oil, and sprinkle with the remaining ½ cup chopped herbs.