Sasshole Sports Empire v OBB's

We got completely worked last night, losing only 0-3, but the score doesn't do it justice. We were not competitive at all, prompting a practice this Sunday....

Moroccan Chorba

INGREDIENTS:

• 2 Tablespoons Olive Oil
• 1 Medium Onion, Finely Diced
• 2 Teaspoons Ground Turmeric
• 1 Pound Beef Stew Meat
• 6 Cups Beef Broth
• 1 14-Ounce Can Diced Tomatoes
• 2 Small Turnips, Peeled & Diced
• 2 Carrots, Diced
• 2 Celery Stalks, Thinly Sliced (Leaves Included)
• Pinch of Saffron
• 12 Sprigs Flat-Leaf Parsley, Plus More for Garnish
• 8 Sprigs Cilantro, Plus More for Garnish
• 1 Large Zucchini, Peeled & 1/4-Inch Diced
• 2 Ounces Angel Hair Pasta Broken Into Small Pieces
• 1 Teaspoons Salt
• 1/2 Teaspoon Ground Pepper

DIRECTIONS:

• Heat oil in a dutch oven over medium-high heat, add onion & turmeric, and stir to coat.
• Add beef and cook, stirring occasionally until onion is tender, about 5 minutes.
• Add broth, tomatoes (with juice), turnips, carrots, celery and saffron.
• Tie parsley and cilantro together with kitchen string and add to the pot.
• Bring the chorba to a boil, then cover and reduce to a simmer.
• Cook until beef is tender, about 45 minutes.
• Stir in zucchini and cook, covered until soft, about 10 minutes.
• Add pasta and cook, uncovered until soft, about 8 minutes.
• Discard parsley and cilantro, and add salt and pepper.
• Serve garnished with fresh parsley and cilantro leaves.

This Moroccan soup is light, yet hearty with pieces of beef and a variety of vegetables. The broth is full flavored and a shaded a beautiful gold from the turmeric.
Enjoy!

This recipe was created by Kitty Morse.

Sasshole Sports Empire v Polar Bears

The Sasshole Sports Empire started off the 2009 broomball season this week, facing off against Polar Bears in a early 6 PM match up. The first couple weeks of broomball are generally difficult ones as it takes a moment to to get back your "ice footing". The Sassholes allowed one early first half goal before locking down the defensive zone for the remainder of the game. Unfortunetly, we were never able to match that single goal, losing the game 0-1. We had a few good looks (including two break away shots on goal by Dean Bean) and definetly played much more solid than the first game of the season in past years. We hope to continue getting stronger while we draw something called OBB's next week...

Sweet Potato and Red Pepper Pasta

INGREDIENTS:

• 8 Ounces Whole-Wheat Angel Hair Pasta
• 2 Tablespoons Olive Oil, Divided
• 4 Cloves Garlic, Minced
  
• 3 Cups Sweet Potato, Shredded and Peeled
• 1 Large Red Bell Pepper, Thinly Sliced
• 1 Cup Plum Tomatoes, Diced
• 1/2 Cup Water
• 2 Tablespoons Fresh Parsley, Chopped
• 1 Tablespoon Fresh Tarragon, Chopped
• 1 Tablespoon White-Wine Vinegar
• 3/4 Teaspoon Salt
• 1/2 Cup Crumbled Goat Cheese

DIRECTIONS:

• Bring a large pot of water to a boil and cook pasta until just tender, 4 to 5 minutes or according to package directions.
• Meanwhile, heat 1 tablespoon oil and garlic in a large skillet over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes.
• Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes.
• Remove from the heat, cover and keep warm.
• Drain the pasta, reserving 1/2 cup of the cooking water.
• Return the pasta to the pot, add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar, salt and cheese, and toss to combine.
• Add the reserved pasta water, small amounts at a time, until at desired thickness.

This quick and easy vegetarian meal is packed full of flavor with the fresh herbs and creamy goat cheese. A great substitute for the everyday pasta and red sauce...
Enjoy!

This recipe is from Eating Well magazine.

Bowled Up Frum Da Flo' Up

Bowling starts Jan 2nd. This year "Bowled Up Frum Da Flo' Up" consists of:

• Dean
• Kelley
• Josh
• Nina

Holla!

Curried Scallop and Apple Salad

INGREDIENTS:

• 6 Teaspoons Olive Oil, Divided
• 1/2 Cup Shallot, Thinly Sliced
• 3/4 Teaspoon Curry Powder
• 1 Cup Apple Cider
• 1/2 Teaspoon Salt, Divided
• 1 Teaspoon Cider Vinegar
• 1 Pound Dry Sea Scallops
• 1/4 Teaspoon Fresh Ground Pepper
• 8 Cups Mixed Greens
• 1 Granny Smith Apple, Diced
• 1/4 Cup Dried Cranberries
• 1/4 Cup Sliced Almonds, Toasted

DIRECTIONS:

• Heat 2 teaspoons of oil in a large skillet over medium heat.
  
• Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes.
  
• Add cider, 1/4 teaspoon salt, bring to a boil, and cook until reduced to 3/4 cup, about 4 minutes.
  
• Pour into a large bowl and whisk in 2 teaspoons oil and vinegar.
  
• Reserve 1/4 cup dressing in a small bowl and wipe the skillet clean.
• Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper.
  
• Add the remaining 2 teaspoons oil to the pan and heat over medium-high.
• Add the scallops and cook until golden brown, 2 to 3 minutes per side.
  
• Add salad greens, apple, cranberries and almonds to the large bowl, and toss to coat.
• Top with the scallops and drizzle with the reserved 1/4 cup dressing.

This quick fall dinner takes less than 1/2 hour to prepare, start to finish. The curry is perfect compliment to the tart apple and sweet cranberries.
Enjoy!

This recipe is from Eating Well magazine.

Curried Apple Squash Soup

INGREDIENTS:

• 4 Tablespoons Butter
• 1 Large Onion, Chopped
• 2 Stalks Celery, Diced
  
• 1 Clove Garlic, Minced
• Coarse Sea Salt, To Taste
• 1 Tablespoon Curry Powder
• 2 Cup Butternut Squash, Chopped
• 2 Large Honey Gold Apples, Peeled, Cored & Chopped
• 3 Cups Apple Cider
• 1 Cup Water
• 1 Cup Heavy Cream
• Fresh Ground Black Pepper, To Taste
• Sriracha Sauce, To Taste

DIRECTIONS:

• Melt butter in large soup pot over medium, and add onion, celery, and garlic.
  
• Sprinkle with plenty of sea salt, and cook, stirring for 3 minutes.
• Add the curry powder, mix well, and cook, stirring often until onion and celery are soft, around 10 minutes.
• Add squash, apples, cider, and water, reduce heat to medium-low, and cook, covered until squash and apples are soft, about 45 minutes.
• Cool slightly, then puree in a blender until smooth.
• Stir in cream and season with fresh pepper.
• Reheat if needed, ladle into bowls and garnish with sriracha sauce to taste.

The sweetness of the apples and cider counteract the heat from the curry and sriracha in this full flavored soup. One our most favorite fall dishes.
Enjoy!

This recipe was adapted from one by Regina Schrambling.

John Legend at Northrop Auditorium

Photo by Sergei

The Beans were very fortunate to see Raphael Saadiq open for John Legend on November 19 at Northrop Auditorium. While we only had started listening to Raphael Saadiq just days prior to the engagement, we were incredibly excited to see him in concert. An accomplished producer and singer, Saadiq was once the front man for the 90's band, Tony! Toni! Tone! Now, he is singing soul music sounding as though it came out of Motown in the 60's.

Out to promote his new album, The Way I See It, Saadiq took the stage accompanied by a pair of back-up singers and a full band. Unfortunately, the audience surrounding us wasn't as interested as we were, so the set wasn't as enjoyable as it should have been. However, we did enjoy hearing his single "Love That Girl" and another favorite, the groovy "100 Yard Dash." The whole 30 minute set was absolutely fantastic, minus the aforementioned concert-goers. The man is a genius.

After a long break, John Legend burst on stage for his first stop on the Evolver tour. Opening with "Used to Love You," the crowd went wild. Seriously. Dressed in leather pants and jacket with black, fingerless gloves, Legend commanded the stage.

After playing "Satisfaction" and "It's Over" from the newest album, Legend played hits from his past studio alubms, Get Lifted and Once Again. Legend sat at the piano for five songs including "Stereo," "Quickly," and "Save Room."

One lucky fan was pulled on stage to slow dance with Legend to the song of the same name. Before leaving for his costume change, we heard one of our favorites, "PDA."

Throughout the show, the fans in the bottom level never left their feet. I have never been to a show in a theater venue where their was so much excitement and dancing. There was, however, one point during the show where The Beans did get a little nervous: during "Green Light" all of the dancing fans on the balcony was causing the hanging structure to bounce along to the music as well. Thankfully, Legend slowed it down with a solo version of "Ordinary People" at the piano.

While at the keys, Legend spoke about his year-old charity, The Show Me Campaign, which was started after a trip to Ghana.

The show closed with "If You're Out There,"which was inspired by President-Elect Barack Obama's campaign and which was performed at the DNC earlier this year. As Legend belted out the lyrics, the screen behind him showed images of revolutionaries, agents of change, and peace-makers such as Abraham Lincoln, Desmond Tutu, Nelson Mandela, John Lennon, Martin Luther King Jr., Mahatma Gandhi, and finally, Barack Obama.