Wednesday, September 12, 2012

What's Joe eating?

My least favorite part of cooking is figuring out what to make and about a year ago I found myself worn out from trying to come up with a different lunch and dinner recipe everyday. We had  just figured out Joe was gluten intolerant and being vegetarian eliminated the simple turkey sandwich so we came up with the idea that Joe would eat eggs for lunch.  He could have either an egg sandwich, egg wrap, or egg omelet and well that is about it.  He made one of the options for himself whenever he was hungry or had time to eat so I no longer had to come up with a lunch option.

 I loved it but recently I really started feeling bad and began thinking does he really want to eat eggs every day for lunch and since I'm not always good about baking the gluten free bread he ate the same exact thing almost everyday for a year. 

Well now that it is a year later life has slowed down a bit. Also the huge break from cooking lunch and the plethora of gluten free recipes available on the internet means no more eggs everyday for lunch. I decided I'm going to start making several different soups each week so Joe can have variety.  I'm thinking if I make three different soups I can freeze half of each batch and then at the start of the week he can just take five containers out of the freezer and put them in the refrigerator and lunch will be ready everyday whenever he is.

Joe never ever complained but I just feel that change was going to have to happen at some point.  Seriously the thought of him eating the same exact lunch for the next fifty years just seems wrong.  

I'm excited to try out some new recipes and share them with others.

Today's recipe was super fast and easy.  I found the original recipe at

This was a good base recipe but as always I made some changes to get the taste I was looking for.  It turned out so yummy and only took me about 10 minutes

My revised recipe:  

 Spicy Black Bean and Quinoa Soup
  3(15 ounce) cans black beans, drained and rinsed ( 2 will be blended and the last one will be added to the blended mixture)
1 1/2 cups vegetable broth
1 cup of your favorite salsa ( I used homemade which had quite a few jalapenos)
1 teaspoon ground cumin

1 cup cooked quinoa
sour cream or plain greek yogurt (I didn't have any sour cream so I tried yogurt, it was perfect)
favorite hot sauce
cheese (optional)
salt to taste


In an electric food processor or blender, combine 2 cans of beans, broth, salsa, and cumin. Blend until fairly smooth.

Pour the mixture into a medium saucepan, add in additional can of beans and cooked quinoa and heat mixture over medium heat for about 5 minutes.

Garnish with  sour cream or greek yogurt and cheese if you so desire.



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