Paul and I have struggled this past week in other areas. Belle got an ear infection, pink eye, and stomatitis. It was awful, and brought us to the E.R. one night. Belle is now healthy and all is good, but I am now the one with pink eye. Wow. Pink eye hurts! It turned out that it wasn't healing and the drops I was using weren't helping, so I have a new script and I hope it works. It's hard to be sick AND restrict foods. All I wanted was a piece of cake and some coffee or wine to go with it. This is a commitment and I want to make it to the end.
Okay, now onto the recipes!
- 2 whole poblano peppers (I used green peppers because they were cheaper)
- 2 15oz can black beans, drained
- 2 tablespoons olive oil
- 1 tablespoon chopped garlic
- 1 tablespoon ground cumin
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 tablespoons dried parsley
- 2 14.5oz can diced tomatoes (Meijer Naturals doesn't have any sugar)
- 2 cups frozen corn
- 1 large onion, chopped
- Place peppers on the grill and char them on all sides
- Place peppers in a bowl and cover tightly with wrap. After 5 minutes remove the skin, stem, and seeds
- Drop in a food processor and blend. This adds great flavor to the soup, however, if time does not allow you to do this omit the peppers and it will still taste delicious.
- In a large pot, put the olive oil, onions, garlic and saute for 5 minutes
- Add the can of tomatoes, juice and all, along with black beans, corn, peppers, and all of the seasonings
- Cover and simmer for 20 minutes. Enjoy!
- Russet potatoes
- Olive Oil
- Chopped garlic
- Whatever seasonings you want (I use some of my Tastefully Simple seasonings, or Italian seasoning)
Preheat oven to 375. Cut the potatoes into small chunks. Toss with olive oil, garlic, and seasonings. Spray a cookie sheet with nonstick spray. Put potatoes onto cookie sheet and into oven. Bake for one hour. Toss potatoes every 15 minutes. Yum!!