Quinndulgences

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Quinndulgences

Quinndulgences is the online cookbook of the Quinn Family. Now that we six Quinn kids have grown bigger stomachs, developed more finely-tuned tastebuds, and begun exercising our culinary creativity in the kitchen, we're constantly discovering and inventing delicious recipes, which can be found right here!

Now, we can't claim to be professional photographers (though perhaps professional eaters) and all photographs that appear on Quinndulgences were simply shot with our camera phones, unless otherwise stated.

To contact us or make a recipe suggestion, email us at quinns[at]mit[dot]edu.

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  • PUMPKIN & BLACK BEAN SOUP This is a spicy version of the super-simple soup recipe from The Bake-Off Flunkie. Warm up your winter in two ways with this hot and spicy (and healthy!) soup! Ingredients: 2 tsp olive oil 1 onion, chopped 2 1/2 cups vegetable broth 4 cups pumpkin puree (canned) 3 red bell pepper 15 oz black beans, strained 1 chipotle pepper in adobo (canned) salt and pepper, to taste crème fraiche, for garnish Directions: Roast the bell peppers until their skins are black. You can roast them on the grill, on a hot grill pan on the stove, or in the oven. After removing the peppers from the heat, place them in a sealed pot for 5 minutes, so the peppers can sweat their skins off. Peel, core, and roughly chop the roasted peppers. Set aside. Heat the olive oil over medium-high heat in a pot. Add the onion and cook until it’s starting to brown, about 5 minutes. Add the broth and use a wooden spoon to scrape the browned onion bits from the bottom of the pot. Add the pumpkin puree, roasted red bell peppers, black beans, and chipotle pepper. Bring to a simmer and cook it for about 5 minutes. Using an immersion blender, puree the soup until very smooth. Season with salt and pepper. Garnish with crème fraiche. Yield 4-6 servings.

    PUMPKIN & BLACK BEAN SOUP

    This is a spicy version of the super-simple soup recipe from The Bake-Off Flunkie. Warm up your winter in two ways with this hot and spicy (and healthy!) soup!

    Ingredients:

    • 2 tsp olive oil
    • 1 onion, chopped
    • 2 1/2 cups vegetable broth
    • 4 cups pumpkin puree (canned)
    • 3 red bell pepper
    • 15 oz black beans, strained
    • 1 chipotle pepper in adobo (canned)
    • salt and pepper, to taste
    • crème fraiche, for garnish

    Directions:

    1. Roast the bell peppers until their skins are black. You can roast them on the grill, on a hot grill pan on the stove, or in the oven. After removing the peppers from the heat, place them in a sealed pot for 5 minutes, so the peppers can sweat their skins off. Peel, core, and roughly chop the roasted peppers. Set aside.
    2. Heat the olive oil over medium-high heat in a pot. Add the onion and cook until it’s starting to brown, about 5 minutes.
    3. Add the broth and use a wooden spoon to scrape the browned onion bits from the bottom of the pot. Add the pumpkin puree, roasted red bell peppers, black beans, and chipotle pepper. Bring to a simmer and cook it for about 5 minutes.
    4. Using an immersion blender, puree the soup until very smooth. Season with salt and pepper. Garnish with crème fraiche. Yield 4-6 servings.

    Posted on December 15, 2009 with 1 note

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