Ahhhh, soup season. When the rains come in Portland, all I want is warm comfort food and soup is at the top of the list. Especially when I’m tired at the end of the day and need a fast, delicious meal (without opting for the nth time to order delivery), this black bean soup feeds my stomach and soup every time. The best part? Nearly all the ingredients are typical pantry staples, which means easy, affordable, and the perfect fail safe meal when all other inspiration leaves you. Plus it reheats well!
I’ve only made this soup using dairy cream cheese, but have been tempted to scope out a couple of vegan options. If you have a good vegan cream cheese brand or recipe you recommend, send it my way and I’ll give it a go! If you don’t have any cheese (dairy or otherwise), leave it out and you’ve got a delicious tortilla soup. Chicken leftovers? Shred it up and add it in for a simple leftover makeover. Play around with it and let me know what modifications are your favorite!
Black Bean Fiesta Soup
Ingredients (makes 4 servings)
1 tbsp olive oil
1/2 yellow onion, diced
1 4 oz can of diced green chilis (or 1 jalapeño, minced)
1 14 oz can black beans, drained
1 8 oz can corn, drained (make sure to check there’s no added salt or sugar!)
If you’re looking for a “WOW” dish that doesn’t require a terrible amount of prep time, I present you with the Salmon Wellington. This thing is as delicious as it is easy to make, and what a crowd pleaser! Props to Tasty for inspiring this bad boy. My version has even fewer steps (and less veggies), but treat the recipe as a base and see what concoctions you create! Continue reading
A few weekends ago, I was running errands while blasting Splendid Table on NPR (because it’s just how I do), when Sally Swift introduced Anna Thomas, and she started speaking about a “medicinal green soup.” I’ll be honest with you, I immediately scrunched my face and almost turned the radio off hearing those three worlds used together. As you can tell from previous entries, I’m a big fan of vegetables and kale in particular, but a straight up greens-based soup is never what I would describe as medicinal, wholesome, or comfort food. Thank you, Anna. I stand corrected.Continue reading
I don’t mind admitting it, I’ve become somewhat of a pro when it comes to packing my hiking snacks. Something sweet, something salty, punch of protein, and carbs to keep the tank full and fuel to burn. You can expect I’ll have some Babybel cheese, energy bites, beef jerky, and now, fruit nut bars.
The beautiful thing about these snacks is how incredibly easy they are to make and in short order. Using the base recipe of three ingredients (dried fruit, nuts, and chia seeds), you can easily modify the snack using a variety of fruits, keeping it new and refreshing.Continue reading
Whoever thought up the idea of salsa should be knighted. Seriously. Salsa is one of those side dishes that can step up your main dish’s game, or be a palatable introduction to your dinner party. With summer officially here, cherries are in season and an amazing sweet-meets-tart contribution to your meal plan. Filled with antioxidants and inflammation inhibitors, cherries offer multiple health benefits, particularly for those with arthritis, diabetes, insomnia, family history of cancer, and/or high blood pressure.Continue reading
If you’re local to the Pacific Northwest, you likely know the wonder that is Café Yumm. They are famous for their lovely lemon curry sauce and layer it into rice, beans, tomatoes, avocados and other deliciousness to create a fast favorite. I tried my hand at recreating the Yumm sauce, and while it’s not an exact match, I’m happy to report that it is still delicious, healthy, and wonderful as a vegetable dip or for dressing meats.Continue reading
Most bitter, peppery leaves and I don’t see eye to eye, particularly radicchio and arugula (sacrilege, I know). However, after experiencing killer radicchio salads from Tasty ‘n Sons and Nostrana, I decided to try creating my own version. It came out near to perfection. Try this lovely as a fish side dish or with a lemony main course. What would you pair it with?Continue reading
If you’re a carnivore like me, you may see the word “vegan” and snarl your lip a bit. It’s all right. We all come with our own judgements and assumptions about non-meat eaters, but I have to say, I’ve made this meat-free chili on many occasions, and often prefer it to its meat-full brethren. I recently participated in a friend’s annual Chili Cook Off, and while I did not win (womp, womp), my chili still received high marks. The biggest beauty is that the chili doesn’t take hours to cook (although it can if you want it to), so inside of an hour, you could be enjoying a delicious, nutrition-filled meal with the people you love. Really, is there a better way to live?Continue reading
I have no shame. This sauce is so damn delicious that I have straight up nicknamed it “crack sauce”, and so has almost everyone else who has tried it. I bless Pinterest, This is How I Cook, and Serious Eats for bringing this baby into my life. While 2016 has been a challenging time, this sauce has certainly been a glimmering light!Continue reading
Oh, hello! I realize the past few months flew by without a peep from me, but I promise it’s not for lack of cooking! I’m happy to share that I recently began a new job, and while I am loving the challenge, it also means I have little time to do the blogging I love so much. After some extensive badgering “reminders” from friends and family (“WHEN are you posting the recipe to insert dish here?!”), I decided it was time to get back into the swing of things, so be on the lookout for new, fun, fresh recipes.