Emily @ Life in Cincinnati: Stretching Your Food–Pinto Beans & Cheese (http://lifeincincinnati.com/?p=1457) This delicious & nutritious meal can stretch into two dinners & two lunches, plus it won’t heat up your kitchen so it’s perfect for those hot summer days!

Calabacitas (probably under $5 a serving, although I haven’t done the math)
1 tbsp coconut oil
1 tbsp butter
1 onion, thinly sliced
1/2 lb zucchini, diced
1/2 lb yellow squash, diced
1/3 lb black beans, soaked and cooked until soft
salt
1 cup corn (cut from the cob or frozen and defrosted)
1 fresh poblano, roasted, peeled and sliced
2/3 c. of mexican crema (a cultured cream) or whipping cream

* Sweat the squash by tossing the zucchini and yellow squash with salt in a colander and let stand over a plate
* Heat oil and butter over med hi heat in a skillet, when hot add zucchini and squash and fry for 8-10 minutes, until browned and just tender, about 8-10 minutes. Remove, draining as much of the fat back into the pan. Reduce heat to medium. Add onions, corn and chile and stir regularly until onion is lightly browned, 8-10 minutes.
* To finish stir in reserved squash, beans and crema and simmer until crema is reduced a bit. Season.

Note: I don’t usually peel my potatoes when cooking, but for this recipe, I do. I guess because grandma always did. I freeze the peels to use when making stock.

Wash, peel, and cube potatoes (the number depends on how much soup you want to make). Salt potatoes with sea salt, and cover with water. Bring to a boil, then simmer until fork tender. Partially mash the potatoes in the pan with a potato masher. Add milk to desired soup consistency (usually a few cups), then salt and pepper to taste. Add a few tablespoons of grass fed butter to the pot and stir. Mix 1 pastured egg with 1 cup of flour, and blend/mash with a fork until it forms small “noodle” pieces. Bring pot to a light boil, and sprinkle egg/flour mixture into the soup. Turn soup to low heat, and it is ready to serve in about 5 minutes.

I usually add a bit more sea salt and freshly ground pepper to taste in my bowl. This is fabulous served with crackers and butter. It’s a simple, nourishing meal that always takes me back to my childhood.

Thanks! I was thinking of doing just that! Yummy, the soup sounds great.