Tuesday, February 9, 2010

Nacho Bean Soup & Quiche in a Bag

We currently have a French exchange student and it is going well but I have been off my normal routine. I made these last week and having meaning to share them with you. It was the first time I made the soup and it turned out really good, I will be making it again. Alex also like to help me make it by dumping the cans into the pot.

The quiche recipe is very simple and a great way to use up extra ham.
Nacho Bean Soup

2 cans Great Northen beans (white beans), drained and rinsed
1 can pinto beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
1 can diced tomatoes, undrained
1 1/2 cups tomato sauce ( I used two small cans)
3/4 cup canned diced green chiles (I used 1 medium can)
3 cups water
1 cup chopped onion
1/4 tablespoon chopped cilantro
1/4 teaspoon black pepper
3 ounces Dorritos, crushed

Combine all ingredients except chips in large saucepan with tight fitting lid. Over med-high heat bring to boil then reduce heat and simmer for at least 20 minutes or until onion is tender. Serve in bowls and sprinkle with the crushed chips. Good with some corn muffins.

Quiche in a Bag
(Freezer Recipe)
3/4 cup chopped ham
1 cup shredded cheddar cheese
2 cups milk
4 eggs
1/8 teaspoon or a dash of Tabasco sauce
1/2 cup flour
2 teaspoons baking powder
Add chopped ham and cheese in a freezer ziploc bag. In a blender add milk, eggs, tabasco, flour and baking powder and mix well. Pour into bag with ham and cheese. Seal and label bag getting as much air out as posible. Freeze
To Serve: Thaw in bag. Shake bag well and pour into a greased deep dish pie plate or 8x8 dish. Bake at 350 for 30-45 minutes until lightly brown and well set in the center. Cool about 5 minutes before serving.

1 comment:

  1. Mmmmm... that soup sounds awesome! I'll have to try it out. I forgot that you had started up a blog! I put your link on my blog... hope that's okay. Let me know if you'd like me to take it off! =)

    ReplyDelete