Monday, November 28, 2011

I just loved our dinner the other day! We had a wonderful Thanksgiving dinner with friends, and our hostess sent home smoked turkey with us. I usually don't like the texture of smoked turkey, but this one was wonderful. It was like ham- good texture and rich in flavor. I decided to make soup with it. Bean soup. It is Fall, after all, the season of rich, hearty soups. I went and looked at the shelves, pondering our bean supply. It didn't take me long to decide.

I made Anasazi Bean soup, with chunks of smoked turkey and bits of chopped kale. As it simmered into thick, rich goodness, I decided it needed some bread. I was really loving the authentic, truly American-ness of this soup (beans from the ancient cliff-dwellers of the Southwest, and our tasty native bird), so I thought the bread should continue the theme.

I looked in my "Flatbreads and Flavors" cookbook, and found just what I wanted. The recipe was called Pueblo Sunflower Seed Bread, but they said that pine nuts were most authentic. They substitute sunflower seeds since pine nuts can be hard to find. I just happen to have pine nuts on hand! I was so tickled to find such a perfect bread to go with the soup!

It all turned out really well. The family liked the soup and loved the bread. Success is rarely so tasty! :)