// soups

"In Portugal, it is typically consumed during festivities, and almost always served with chouriço. Caldo verde originated from the province of Minho, located in northern Portugal. Although it originated from Minho, it is a national famous recipe used from the very north of Portugal to the south. The love for this soup has spread all over the world becoming a famous symbol of Portuguese cuisine. This traditional soup is mentioned in many books written by Camilo Castelo Branco. Since caldo verde is very simple and light, it is often consumed before a main course meal as well as a late supper. Caldo verde is also a favourite choice at many Portuguese festivities, celebrations, and weddings happening everywhere around the world.”

Pinto beans, prepared Mexican style, are such a staple in our house a week rarely goes by without my mother making up a batch. Although beans have a relatively long shelf life, the older they are the longer you'll have to cook them to get them to soften. Find a source that supplies fresh beans. If you have some that have been sitting around for more than a year, they'll be tough and not as good, you'll need to cook them longer.

"Refried" is actually a misnomer. In this instance, refritos means "well fried", not "refried", though you can certainly reheat the beans as you go through a batch. Before frying them though you'll need to cook them, in water, to soften them. There are basically two ways to initially cook the beans - with a pressure cooker and without. Since we make beans so often, we use a pressure cooker. It greatly cuts down on the cooking time. Here are directions for both methods.

Vietnamese Chicken Noodle Soup

Healthy Chinese Chicken Soup

Tomato Bisque