Tonight I Decided to Cook What I Blogged.
It’s a Saturday night and I’m home alone thinking about what else? Food!
So I thought, why not put your money where your mouth is and whip up some comfort food. I rummaged around to make sure I had everything I need to make the Black Bean Soup and Whole-Wheat Banana Bread that I blogged about earlier today. (By the way, the picture in the the post is the one that I took of my kitchen creations.)
I definitely know that I have two very ripe bananas that need to have something done with them. All other ingredients, plus a few extras, are readily available. So here’s what happened:
Banana Bread First
I followed the banana bread recipe to the tee and it turned out perfect. I used 100% whole wheat flour; no splitting it 50/50. I didn’t want to cop out and throw in any of the white flour that I’ve been weaning the family off of.
Kitchen Sink Black Bean Soup
The black bean soup, however, took a little different twist. I started rummaging around the fridge and found red and yellow peppers, onions and carrots. I decided to sauté the peppers and onions in a little olive oil with some minced garlic, and chopped up a carrot and simmered it in water for a few minutes to soften it up.
I put the veggies, plus one can of diced tomatoes – liquid and all – in with the black beans and threw in a can of fat-free chicken broth and some jalapeno peppers. So here’s the total list of ingredients:
2 cans of black beans (rinsed and drained)
1 can of diced tomatoes in liquid
½ of red pepper and ½ of yellow pepper chopped
½ of white onion chopped
1 carrot, chopped and simmered in water for a few minutes
1 tbls. of olive oil
1 tbls. of minced garlic
1 can of fat-free chicken broth
¼ cup chopped jalapenos
Dash of Cilantro
Dash of cumin
Salt and pepper
Maybe I should call it Kitchen Sink Black Bean Soup. Call it what you want, it was wonderful but beware. . . . . the jalapenos made it a tad spicy.
Buy Fruits and Veggies at the Grocery and Commit To Use Them
When I go to the grocery each week I buy fruits and vegetables and then challenge myself to figure out how to use them throughout the week. The colorful peppers, carrots, onions and mushrooms can be tossed into almost any dish; pasta, spaghetti sauce, quiche and soups to add flavor and nutrition.
I didn’t sacrifice the integrity of the soup at all. In fact, I added some nutrition with the veggies that I added.
Try it! If I can do it, so can you!
(Did I mention I had a glass of Chardonnay with my comfort food?)