Tuesday Night is for Basketball Practice
Both Amelia and James had basketball practice tonight. My plan was to come home make dinner while everyone was out at b-ball, and, we will eat when everyone gets home at 8 pm ( I know it’s late but it beats the alternative – take out; don’t get me wrong we like take-out I really try to keep at a minimum). Practice starts at 6 for one and continues into the next hour for the other child. But that didn’t happen, today the school nurse called to come get my son – he was running a fever.
Oh boy!!!!! I’m sure my daughter will be next; maybe, hope not, let’s keep our fingers crossed!
So only one child will go to practice tonight; I can live with that, so I cooked a meal; for the three of us….James was not hungry….but he did manage to eat very little, once we sat for dinner.
Tuesday night’s meal was :
Spicy Black Bean Soup
Tomato & Avocado salad; love,love,love!
1 and 1/2 cups chopped onion (I used 1 chopped medium onion)
2 tablespoon of olive oil
1 cup chopped of green bell pepper
1 cup chopped of red bell pepper
1 tablespoon of cumin
1 teaspoon of cayenne pepper (optional)
4-6 cups of low sodium chicken broth
2 cans of black beans drained & rinse (I use the large cans)
Salt and pepper – cheddar cheese – sour cream
Heat oil in a heavy pot over medium heat; add the onion, garlic, and peppers- cook until tender
5-8 minutes. Stir in spices and toss to coat. Pour in stock and beans- bring to a boil. Reduce the heat and cook for 15 minutes. I cooked it longer more like thirty to 45 minutes. It becomes thicker. I used a submerge blender and blend it through. Garnish with cheese and sour cream.
Flour Tortillas
Cheese (Colby/ Monterey Jack)
Pickled jalapenos (optional)
Add cheese to flour tortilla fold over; on a couple of them you can add the jalapenos.
Place under broiler – temperature should be at a low broil. I had it at 400, and I placed my tray of Quesadillas in the middle rack and watched them very closely. I lined my baking sheet with foil and smeared very little bit of oil. Once they were a golden brown I took them out of the oven.
Avocado and Tomato Salad ( did I mentioned how I love this salad; this is my favorite salad; I thinks it’s healthy or healthier; no oil just a squeeze of lime; and avocado is the good fat, right?) SO YUMMY!!!!!
Two avocados ripened (I buy them when they are hard… on Saturday my shopping day), that way they are perfect by mid-week, and tonight; they were manageable and well ripened. I also leave the avocados in the basket in my kitchen; do not store in fridge. Slice up about four Roma tomatoes, season with salt and pepper. Cilantro (optional), slice thinly about 1/3 cup of red onion, add crushed red pepper, (also optional) slice up the avocados. Squeeze on some lime juice, about one lime, toss the salad and serve!
Mangia, Mangia …No talk!!!!!
