Black Bean Soup.

This is a standby at our house... one of those meals that requires little time, 

few ingredients, its healthy, its filling, and my kids LOVE it.
I have served it to some impressed guests too
(you don't have to let them in on the secret of how easy it is ☺)

Black Bean Soup

What you need:

2 cans black beans

1 cup salsa

1 can chicken stock

1/2 tsp cumin

1 tsp chili powder
Kosher salt

Put all ingredients (except salt) in saucepan and bring to boil.
Once it has boiled, simmer for about 10 minutes and then transfer about 3/4 of the soup to a blender.*

Blend until it is smooth. Mix back into 1/4 of reserved soup so that you still have some whole beans. Add salt to taste.
Serve with cheese, sour cream, chips and cracked black pepper.
Makes 4-6 servings.

Now the rest of the recipe is what is key to making it delicious... vary it according to your own taste. 

Its great though because I am always able to use up some of those veggies that are about to turn:

Corn, tomatoes, radishes, lime, avocado, green onions, olives, cilantro...

Enjoy!
And be sure to always keep two cans of black beans stocked in your pantry ☺!

*I tried making it in my Blendtec on the "soups" setting without putting it in the saucepan first, and I didn't love the results.
 But if you try it and have better results, let me know what you did because eliminating one step would make this even better!

Salmon.

My kids call it Sam.
It's a standby around these parts.

Here's how I make it:
(please forgive the vague nature of this recipe and the maybe unappetizing photo)

Salmon a la LU.

Preheat oven to 400.
Place Salmon on a generous rectangle of Parchment Paper.
Spray salmon filet(s) with Olive Oil.
Sprinkle top with:
Kosher Salt
Freshly ground Black Pepper
Fresh Dill (dried will work okay)
Capers


Fold up sides of paper and try your best to make a sealed packet.
Bake in parchment paper envelope for 15-20 min or until flaky and no longer transparent.

Top with a generous amount of fresh Lemon Juice.

Serve with quinoa and your favorite roasted veggie.

It's a hit every time.

Dinner in a Box.

I always keep this soup, and others like it in the pantry for times when I am not feeling up to making dinner (that's more often than I'd like to admit).

Last week I turned to this trusty soup in a box thinking I would just grate some cheese on top and call it good, but I couldn't stop. You would have never known how little effort I put in to making dinner because it tasted hearty and delicious.
I love when that happens.

Start with a carton of soup in a pot on med-high heat.
Add 1 can of black beans, drained and rinsed
1 can of corn, or the equivalent frozen
a handful of crumbled bacon
and
4 diced red potatoes, skin on

Bring to a low boil and simmer until potatoes are soft, about 20 minutes.
Top with sour cream, grated cheese, green onions and freshly ground pepper.
Serve with crusty bread.

Enjoy!
Then tell me what creations you come up with {please}.