Let me introduce you to my new favorite chicken tortilla soup recipe.
Yeah, I know. There are about a million recipes out there. Read more
Here are the Hartman house you’d never know Christmas happened, given the fact that I took it all down on December 26th at 7:30am and all traces of sugar, white flour and chocolate were history by that time as well.
And so we move on…to soup. How exciting, I’m sure you’re saying to yourself. Read more
I spend a lot of time cooking with a three and a half year old.
So you can imagine how over-the-moon I was when my friend had the brilliant idea that we cook a birthday dinner together to honor, well, us….we both have November birthdays.
I think cooking together is one of the best ways to connect, for me anyway. It’s the stirring, talking, chopping, can you hand me the olive oil, here’s what’s on my mind, sip a little wine kind of get together that you just can’t do at a Starbucks. It’s hands on, creating something together kind of connection that’s recreational, therapeutic and life giving. Read more
It seems appropriate now that we’re entering Fall that we start cooking more soup.
Except here’s the million dollar question: Why can’t we get kids to eat soup? I’m not kidding…I wouldn’t even scold my kids for slurping the soup if they’d just try it every now and then. But they have no interest.
Oh well…more soup for Andrew and me. Read more
At my husband’s request last weekend I made a pot of turkey chili to enjoy while watching the opening weekend of football. It’s become somewhat of a tradition in the Hartman household. I never thought we’d be THAT family to pull up lunch or dinner in front of the tv, all of us, watching while we eat. But here we are. I might pull the cord if we ever consider purchasing those tv trays that make eating in front of the tv a regular thing. That would be a little over the top. Read more
Wondering what to make tonight for dinner? Well if you’ve got about 25 minutes and some black beans, I’m about to hook you up.
Chipotle Black Bean Soup
What You’ll Need:
1 tablespoon extra virgin olive oil ($.08 at $.08/tablespoon)
1 onion, chopped ($.33 at $.99/lb)
1 cloves garlic, chopped ($.03 at $.03/clove)
1/4 cup cilantro, chopped ($.13 at $.50 per bunch)
1 teaspoon. diced canned chipotle chiles (optional)… ($.14 at $1.29/2 oz)
1 tablespoon cumin (trace)
2 15 ounce cans black beans ($1.78 at $.89/can)
Juice of 1 lime ($.30 per)
1/2 jar of your favorite salsa ($1.00 at $1.99 per jar)
Greek yogurt, cilantro, sour cream, avocado
In a large pan saute onion in olive oil until lightly browned. Add garlic, cilantro, chipotle chiles and cumin and cook 1-2 minutes until fragrant. Add black beans, salsa and lime juice and simmer 15-20 minutes.
Serve with greek yogurt, sour cream, cilantro or avocado on top.
TOTAL: $3.22 or $.81 per serving. Serve with southwest-inspired side salad and cornbread and you’re likely still around $1.50 per serving.
302 calories per serving
4 grams of fat
13 grams protein
10 grams fiber