I had a birthday gathering last night for myself and my friend Max, since our birthdays are very close. I didn't go all out this time and put out my standard spread, but I did make some things....
Cupcakes- Vanilla and Chocolate
My favourite drink of the moment- a pomegranate martini
1 1/2 oz. pomegranate liqueur
cranberry juice and a splash of sprite
At first I felt guilty for not cooking and baking as much as I usually do for my friends, and just going with store bought snacks, but people didn't eat much, so I'm glad I didn't waste my whole day!
We ended the night at my favourite dance bar.....so much fun!
Sunday, February 27, 2011
Tuesday, February 01, 2011
Happy February!
Happy February! I come bearing a gift....a recipe :)
Whatever's on Hand Black Bean Tortilla Soup
We made this tonight based on other soups we have, using what little was on hand. Grocery time!
1 onion, chopped
1.5 Tbsp olive oil
2 celery stalks, chopped
2 garlic cloves, minced
2 cups vegetable stock
small can of diced seasoned tomatoes
19 oz can black beans, drained and rinsed
2 tsp chili powder
2 tsp oregano, dried
1/2 tsp salt or to taste
tortilla chips, however much you want with your soup!
In a pot on medium heat, saute the onions until translucent. Add the celery and garlic and saute for 2 minutes. Add the stock, tomatoes, beans, spices and herbs and salt. Bring to a boil, then cover and simmer for 15-20 minutes. With an immersion blender, blend half or all of the soup carefully. Serve with crushed tortilla chips. (Even better with some guac, but we did not have any avocados).
2-4 servings.
Whatever's on Hand Black Bean Tortilla Soup
We made this tonight based on other soups we have, using what little was on hand. Grocery time!
1 onion, chopped
1.5 Tbsp olive oil
2 celery stalks, chopped
2 garlic cloves, minced
2 cups vegetable stock
small can of diced seasoned tomatoes
19 oz can black beans, drained and rinsed
2 tsp chili powder
2 tsp oregano, dried
1/2 tsp salt or to taste
tortilla chips, however much you want with your soup!
In a pot on medium heat, saute the onions until translucent. Add the celery and garlic and saute for 2 minutes. Add the stock, tomatoes, beans, spices and herbs and salt. Bring to a boil, then cover and simmer for 15-20 minutes. With an immersion blender, blend half or all of the soup carefully. Serve with crushed tortilla chips. (Even better with some guac, but we did not have any avocados).
2-4 servings.
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