The other night I made nachos for the kids and tried a little experiment for myself. Honestly, I anticipated throwing it in the trash. However, it was actually quite delicious and felt very indulgent. In fact, I made a second helping and had more the next day for lunch. If you want to try it, here’s what I did:
Using blue corn organic chips, I added refried beans and then topped those with the black beans I had made the week before (I’ve never had canned black beans but I imagine those would work fine.) I topped each chip with a jalapeño, and then crumbled goat cheese on top. I baked them at 350 for about ten minutes – until the goat cheese started to turn golden. I then topped them with lettuce, onion, tomato, cilantro, and avocado. Heavenly.
I’m not saying kids will enjoy this, mind you. I’m just saying if you’re making nachos for your kids and want to give this a shot, you won’t regret it. It would also make a nice munchie for the big game, if you want to add a little so-fist-e-cation to your wings and pizza.
With a housefull of sick people, potato soup was just the ticket last night. Easy to make, enjoyed by the whole family, and, as an added bonus, I was able to adapt it to make it “Stephanie friendly” (meaning no wheat, dairy, meat, etc.). Over the years, I’ve played around with my mother-in-law’s recipe and made it my own, adding carrots and rosemary for a more flavorful soup, and this time removing the milk so that I could eat it too. Enjoy.
6 unpeeled potatoes, cut to small cubes
1/2 C celery, chopped
1/2 C carrots, chopped
1/4 C white onion, chopped
1/2 stick butter (or earth butter for vegan)
2 tsp salt
1 tsp celery seed
1/4 tsp pepper
1/3 tsp crushed rosemary (optional)
chopped green onion
shredded cheddar cheese
In a medium sized pan, cover potatoes, onion, celery, and carrots with water, and bring to a boil.
Simmer gently until potatoes are extremely soft.
Add seasonings and butter and simmer ten minutes.
Add more water (or milk) if desired.
Serve topped with chopped bacon, shredded cheese, and chopped green onion.