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Today for dinner, I made it. And I can say I have an awesome lunch for the rest of the week. This recipe was so easy to make and it can make a lot if you modify the amount. I ate three bowls. I am a bad dog.
But still, it’s January. I need to save money from post Christmas spending hysteria and also probably relax at home now that I just work and dodge the rain. Home cooking is what I’ll be doing more often these days.
Feta or Cheddar
Cilantro or Green Onions
Thai Chili (I modified it to the sauce, only because I couldn’t find full ones at the store)
Can of Black Beans
Can of Chipotle Peppers in Adobo Sauce
Bouillon cubes or prepared broth
Can of Diced Tomatoes
Bragg’s or Soy Sauce
Lemon or Lime
Crumble feta or grate cheddar. I got Dee to help me on this one!
I chopped up an avocado and 1-2 green onions. I diced up 3-4 cloves of garlic and put it in the thai chili sauce modification I did. I drained and rinsed the black beans. I pureed the chipotle peppers in adobo sauce as I boiled some water.
I couldn’t burn the red onion like the recipe asked on the stove, so I used a lighter. Thug life.
I diced the onion up and made the broth with bouillon cubes I bought.
I sauteed the garlic, chili and red onions in a big pot with some oil. When the onions softened, I added black beans, corn and sliced (i didn’t get a can) tomatoes and added the broth. Since the tomatoes were thick I had to cook these up a bit longer.
I added some splashes of the Chipotle puree but was careful because it’s very spicy. I splashed in Worcestershire sauce, soy sauce and squeezed lime into the soup.
When it was all cooked, I added a heaping scoop of feta cheese and yogurt. I laid the avocados into the soup and sprinkled the green onions while putting the tortillas to the side.
Apparently you can add a poached egg for breakfast. If you minus the additions, this soup is vegan!
It is so good. Seriously. My sister tried some as well and she said she’ll make it as well for her hubby. I lent her my copy of the book.
So goooood! 5/5.