I Cooked Up Two Yummy Dinners

I love garlic and so I couldn't wait to cook 44-clove soup. This is what a bowl of 44 cloves of garlic looks like...most are roasted.


Stir together with chopped onion and chicken broth and fresh thyme.

After it's cooked, you puree with a bit of cream and that's it. I thought it was a bit thin, so maybe I'd reduce the chicken broth next time. I definitely will leave the parmesan out next time. It sinks to the bottom in a clump. Besides that, I like the subtle and smooth flavor of the soup, it doesn't need parmesan at all. This soup was really nice, I'd definitely rather have this on a sick day than chicken soup.

The green flecks are bits of thyme.

So I cooked beans in my slow cooker again. I swear I will make something better some day, but for now...beans again. Gigantic lima beans to be precise.

The beans were amazing though. Check out the recipe here.


It's got a spicy kick to it. I loved it, but it might be a bit much for some people. You have to taste it as you go. I almost left the breadcrumbs off, but you really can't--it's essential because otherwise, the meal would have too soft a texture. The breadcrumbs add a nice crunch. I used more than 2/3 cup chard...maybe a little more than 1 cup.

It isn't the most photogenic dinner, but it is really tasty. It's going into my cooking rotation. If you have leftover cilantro and queso fresco from making this you can use them in soft tacos later in the week--that's my plan, but I'm not sure I'll even finish eating these beans this week.