Verduras en Escabeche

I know, I know – there’s already a carrot escabeche recipe on the blog. But the other day at the office, J. was saying that her grandpa put potatoes in his and of course I had to research that because wha-what??

And – surprise! – she was not crazy. It’s a real thing. And it sounded delicious – I love potato salad with vinegar instead of mayo, and this would be vinegary potatoes that were espicy! Sign me up!

Yesterday we were at El Super, and I got the veggies I needed to give this a whirl. But damn, jalapenos this time of year are sooooo forking hot. Ay! Just out of the pan this was delicious, and it got better the next day. We had us some yummmyyyyy crunchies this week at the office, y’all! This made a half-gallon, and my office mates and I had it essentially gone in a day and a half. But – funny story- what was left was a cup or so of those super-hot jalapenos. Not even some of my fire-tolerant co-workers took those puppies on. But man, the rest was SOOOOO good.

Verduras en Escabeche

Adapted from this recipe at TuriMexico.com.

2 large waxy potatoes
2 Tbsp. olive oil
5 fat carrots, peeled and in ¼” diagonal coins
3 garlic cloves, sliced in half
2 Tbsp. Mexican oregano
5 fat jalapenos, in ¼” coins
1 big white onion, wedged in to 8
3 bay leaves
½ tsp. Black peppercorns
1 c. white vinegar
2 c. water
1 tsp. Soy sauce
1 tsp. Worsteshire sauce

Wash and boil the potatoes until tender. Slice in half, then wedges  – about ½”. Should be about 12 per spudnik.

In a large skillet, heat the olive oil, add the carrots garlic and oregano, toss and saute a minute or two, just until you start to smell the garlic and oregano.  Add the rest of the ingredients (except the potatoes), return to the heat just until you start to see a boil. Turn it off, take the pan off the heat. (Now, you can boil that mix a little longer than I do, but I like my veggies to stay as crunchy as possible.  Cook ‘em how you like ‘em.) Lay in the potato slices and allow to cool.

Keep in a couple big glass jars in the fridge. It should stay delicious for several weeks, but I cannot attest to that as I can never get escabeche to last longer than a few days in my house.

¡Buen provencho!

Crispy Spicy Jicama Slaw

This is an easy, pretty, and super-fresh side for the summer – especially when you’re grilling or having tacos, but rice and beans on the side just seem way too heavy.

I was making mexi-pizza* last night, and I wanted something a little more than the usual cabbage and onion on top. And rice and beans, and even calbacitas, just sounded too heavy. So I made a batch of jicama slaw and it hit the spot.  It is so fresh, with a little zing from the vinegar and a little heat from the jalapeno.

*Mexi-pizza – When you spread refrieds between two small flour tortillas and then bake them until brown and crunchy. Like a flat chimichanga. Mmmmm….

Jicama Slaw

2 Tbsp sugar (or agave sweetener, or honey, or…you get the idea)
2 Tbsp white wine vinegar
2 Tbsp vegetable oil

½ small yellow or white onion, cut in ⅛” crescents
½ to 1 fresh jalapeno**, de-seeded and de-veined, sliced in ⅛” crescents
½ c. chopped cilantro
2 c. jicama, in 1” long matchsticks

Whisk together the sugar and vinegar until the sugar is dissolved. Then whisk in the oil.  Add the sliced veg, stir and eat. The amount of jalapeno is going to vary depending on the heat of the pepper (because we’ve all been surprised by that one that burns your lips off) and how hot your fam likes their food.

Try this – it’s fast and delicious, and oh so easy and fresh.

**Can you leave out the jalapeno? Of course – this will still be delicious.

Triple Triple Blondies

Triple chips. Triple nuts. Triple nerms. These blondies leave behind the walnuts and butterscotch chips, and have cashew, almond, and pecan along with (wait for it) caramel chips. What what???? I know, right? Well, let me tell you a story….

Wandering in the grocery a couple weeks back, I discovered that Ghiradelli makes a caramel chip. So of course I bought them, along with some dark and white chocolate ones.  I was thinking that they would be awesome in some blondies.

We’re going on a little hike and picnic today – probably one of the last days it will be enjoyable to be outside at this elevation for a while. So, along with the muffaletta, pasta salad and aranciata, we will need some blondies.  They are Himself’s favorite treat. I’ve given up trying to recreate a flavor from his memory and just bake what I think sounds yummy. And this definitely fit the bill.

These are really rich, so slice ‘em small. After I wrapped up ours for the picnic (Himself: “Wait. You’re packing only two? What if we have a blondie emergency?” He is such a dork.), I wrapped the rest and put them in a zippie bag in the freezer.  They’ll last a couple months that way, and a quick zap in the micro-onda and it’s instant deliciousness (perhaps with a scoop of vanilla [non-dairy] ice cream…) Plus, having them safely in the freezer keeps a tray of blondies whispering your name every time you walk past the kitchen counter. A win/win, so to say.

These are super. Super easy. Super fast. Super delicious.  And a one-bowl, one-spoon wonder, to boot. Give ‘em a whirl!

Triple Triple Blondies

INGREDIENTS
1 stick unsalted butter (½ c.)
1 c. dark brown sugar
1 egg
1 c. AP flour
1 tsp.Vanilla
½ tsp. Salt
⅓ c. each white, dark, and caramel chips (total 1 c.)
¾ c. nut mix (almonds/pecan/cashew)
(Opt) Kosher salt & sparkle sugar to dust the top

DIRECTIONS
Preheat oven to 350*. Grease a 8” square pan and lay in an Alton Brown-style parchment brownie sling.
Use a medium microwave safe bowl, and melt the butter. Add the brown sugar, vanilla, and salt, and stir to combine.  Stir in the egg. Set aside a half-handful of the chips and nuts, and add the rest along with the flour to the bowl and stir it vigorously (you want to develop a little bit of that gluten to get some chewiness).
Pour and smooth the batter in the pan, sprinkle with the reserved chips/nuts (and some flake salt and sparkle sugar, if you like). And bake 25-ish minutes until a tester comes out clean.  Don’t over bake – you want them just this side of cooked. Cool completely, then lift out the sling and slice in to at least 16 squares. Snarf ‘em right then and there, or wrap ‘em up and freeze ‘em.

Bon appetit!

Nutritional Information from VeryWellfit.com’s calculator, based on 16 blondies.  Each blondie has:
211 cal
13.1 . fat
150mg sodium
21.8g carbs (fiber 1.1g, sugar 14.5g)
2.5 g protein

Freaking Amazing Cornbread

Woke up craving those green chili corn pancakes today. Made up the batter (with jalpeno), added a little corn meal this time and then I found myself dreading standing in front of the stove cooking pancakes. I started to wonder if I could just bake the batter like a cake or something – I mean, hell, the ingredients are practically the same as for cornbread. And, well, the answer is yes you can. It was deeeelicious. And seriously the most moist and tender corn bread I’ve ever had.

I wanted to call it jalapeno corn breakfast cake, and himself was all, “Pffft. Please. It’s cornbread.” Yeah, fine. FINE. But it is fucking delicious cornbread, dammit. The onion/jalapeno is subtle in this – feel free to double their amounts if you’d like them a little more flavor forward. Also, shredded pepper jack on top would be seriously nerms.

Freaking Amazing Cornbread

INGREDIENTS
THE DRY
1 c. masa harina
¼ c ap flour
¼ c corn meal
3 Tbsp corn starch
2 ½ tsp bkg pwdr
1 tsp salt

THE WET
1 ½ c. buttermilk
2 eggs
¼ c veg oil
½ sm. white onion, grated (about ¼ c.)
½ jalapeno, deveined/deseeded and minced (about 2 Tbsp.)
¾ c. corn kernals, fresh or frozen
½ Mexican grey squash/zucchini, sliced in ¼” discs then quartered (reserve a few slices for the top, if you feel like it.)

Sprinkle of parmesan or cotijo for the top

DIRECTIONS
Preheat the oven to 375*. Grease an 8” square or round pan.
Get two mid-sized bowls. In one, whisk together the dry ingredients. In the other, the wet.
Pour the wet in to the dry and gently mix together until you have a super-thick batter. Pour it into the pan, level it out. Give the pan a good whack (to pop any oversized bubbles), then top with the optional reserved squash and the cheese.
Bake 25 minutes -ish, until it is golden and a tester comes out clean.

This is begging for a bowl of soup – so guess what’s for lunch???
Try this – it is so tender, you are gonna wanna call it cake, too. Dammit.

Oh! The nutrition information! I almost forgot. If you slice this bad boy in to nine squares, each square has (according to the analyzer at verywellfit.com):
173 cal
8.1g fat
321mg sodium
21.9g carbs (2g fiber, 2.9g sugars)
4.8g protein
Plus, 10% each of your daily calcium and iron, and 17% of your vitamin D. See the site for how they arrived at those percentages.

Cheddar & Spring Onion Scones

It’s funny where inspiration can come from. A friend mentioned a local home tour that’s a fundraiser for a local historic preservation society.  I’ve been trying to force myself out of my comfort zone homebody-ness, and decided to join the group. It would be an all-day affair on the far side of town, and I thought – hey! It would be nice to have snacks.  We got our tickets for an 8:45am start time. Hey…..that’s kinda early. Guess I’ll need to do breakfasty things. Finger food. And of course, scones immediately came to mind. My friend D. loves cheese. As in, if he could marry cheese and coat himself in it daily, he would.  So, okay – cheese scones. Then I remembered this forking deelish scallion corn muffin recipe I’d found, and thought yes! That’s it – scallions and cheese! And D. is from New Mexico and knows good green chile- so scallion, green chile and cheddar. Angel choir. Idea is born. The night before arrives, and…….I only have the hot green chile left in the freezer.  Hmm…. D. and I will love it, but the other four folks coming are unknowns….ok, back to onion and cheddar. And then of course, because I can only eat the cheese if I take a shit ton of cheese pills, some cranberry orange ones, as well. But we’ll save those for another day.

Whew! Such a long tale. The next step was the preparation – I’d read from either Jamie Oliver or Nigella to put scones in the freezer for half an hour before baking (which is awesome, btw) and started to wonder if I could make them up the night before and then just bake them in the morning. Because, you know, twenty more minutes of sleep is ALWAYS a good thing.  So, the short answer is yes. It is totally possible, and has completely changed myscone game forever. Buh-bye, buttcrack of dawn. Hello, prep at night and bake while I’m in the shower. I like this!
Alrighty, shall we play?  You’re gonna LOVE these. They were a HUGE hit with my home-tour friends.

Ingredients:
The Dry:
2 c. AP flour
1 ½ tsp. Baking powder
¼ tsp. Baking soda
1 tsp. Salt
2 Tbsp. Sugar
½ c. Butter, icy cold and cubed
The Add-Ins:
½ c. Sharp cheddar, cut in to ¼” cubes.  Yes, really. Do not shred, do not cube larger.
4 Spring onions/scallions sliced in ¼” rondelles.
The Wet:
¾ c. Buttermilk.
The Egg Wash (optional)
Whisk one egg with 2 Tbsp. milk

Directions:

The night before, In a bowl, mix the dry except the butter. Then toss in the butter, and with a pastry cutter smoosh and twist until the butter is a little smaller than peas.  Do not get to the crumb-stage; if you do, your scones will be more Englishy cake-like and not have the biscuit-like flaky layers of American scones.
Stir in the Add-Ins, then the buttermilk. Combine with your hands until you have a firm slightly sticky dough.  It is okay if you overwork it a little, as it is going to rest overnight in the fridge. (Is this not the most awesome part of this or what????)  Scrape the dough on to the dusted parchment. Dust your hands with flour (You might need to scrape/wash them off first.), and shape the dough in to either one 1” tall 8” diameter circle, or two ½” tall 6” diameter circles.  Fold it up in the parchment and put it in the fridge. Nighty-night, Felicia!
In the morning, preheat your oven to 400*.  Take out the dough and slice up your scones.   Either eight with the big circle, or twelve (six each) with the little ones.  Place on the parchment on a cooking tray. Brush with the egg wash (or milk or cream), and bake until puffed-up and golden – about 22-25 minutes for the big’uns, and 18-20 for the little’uns.
That’s it. Enjoy. These are really, really yummy. And would be really, really good with a bowl of chili. Or just shoveled in your mouth hot out of the oven. These are that yummy.

Do you have to wait overnight? Of course not – you could pop these in the oven right way. You’ll just need to be biscuit-gentle with that dough.

Bon apetit, y’all. I’d love to hear how yours turn out!


Black Bean Soup with Chimolata

This is our current favorite soup, finally knocking posole out of the position it’s held for years. It is extremely easy and will be ready in a little over half an hour. Perfect on a cold afternoon, or after a long day at work.

My inner Martha always chastises me for not starting with home-cooked beans. But ya know, real life people.

This soup is good, but what really makes it fabulous is the citrusy-herby dollop of sauce you add to the bowl. I still don’t know what the hell to call it – it’s like a gremolata or a chimichurri in a Sonoran Southwest kind of way. Cilantro, garlic, red pepper flakes, lime zest and juice. Unlike a blob of sour cream that would make this soup feel heavier, the heat, zing, and herbaceousness of this chimolata (hmm…I like that one) really lift this up. It makes the soup hearty, but not heavy. And really dense in flavor.

Himself likes this with tortilla chips. Corn bread or a grilled cheez (or cheese, if you are not dairy-impaired as we are) along with a salad will make this an awesome and easy meal – something we can all use as end of year busyness overtakes our lives.

Make it and enjoy.

This is enough for four. So, dinner and leftovers lunch for two.

Black Bean Soup with Chimolata

Ingredients for the soup:
1 small onion, diced
3 carrots, peeled and diced
4 celery stalks, chopped
1 Tbsp. Mexican oregano
½ tsp. Ground cumin
2 Tbsp. chipotle relish, or one whole chipotle en adobo and 1 tsp. of the adobo
3 14.5-oz cans black beans, rinsed and drained
Broth (vegetable or chicken, about a quart)

Ingredients for the chimolata:
Handful of washed fresh cilantro
3 cloves of garlic
½ tsp. Lime zest
½ tsp. Red pepper flakes
Fresh lime juice

For the soup:
In a large soup pot on medium, add about ¼ c. of water and the onion, carrot and celery. Cook for a few minutes until they start to soften around the edges. Add the remaining ingredients except the broth. Give it a stir, then pour just enough broth over everything to just cover. Too much broth and you’ll have a thin soup.
Simmer for ½ hour or until the veg are tender. Before serving, take the immersion blender to it and blend it all up. I like to leave mine with some chunks of the veg, but do yours how you like.

While the soup is cooking, make the chimolata:
Mince superfine the cilantro and the garlic. Fine, as in almost to a paste.
Add them to a small bowl with the red pepper and lime zest, then add just enough lime juice to actually make it in to a paste. That’s it. (This is going to taste REALLY strong – don’t eat it by itself. Or do, I guess. I’m not the boss of you.)

When the soup’s done, Serve with a dollop of the chimolata. Serious nerms, peeps.

I’ve been forgetting to include the nutritional info of late. Here we go! According to caloriecount.about.com, each of the four servings has:

363 calories
4.2g fat
851 mg. sodium
57.1 g. carbohydrate
17.9g fiber
4.8g sugar
24.1g protein
Plus 17% of your daily calcium, 35% for iron and 26% for potassium.

Rosemary & Thyme Crackers


After making the onion fig jam, it really seemed a shame to eat it with store bought crackers. I looked at my last recipe, but decided to see if the Google had anything new. Found a good one to test from A Sweet Pea Chef; here’s the adaptation.

Of course, I decided to add the fresh thyme after I’d already taken the knoll shots – so let’s just pretend he’s there, maybe hiding under the rosemary trimmed from my plot by the back door.


(Look! It’s a map of Australia – which makes my brain immediately go to Amanda Palmer If you don’t know who she is, this is NSFW.)

This was super easy – mix in the Cuisinart, rest, roll, bake. She has the brilliant idea to rest the dough, since that gluten gets all excited in the mixing stage. The wait will make an easier roll and a non-tough cracker. Just sayin’, don’t rush it.

The first batch I made, I did the 50AP/50WW ratio she suggests, but it was too much whole wheat for our tastes. And it desperately needed salt, even with the sprinkle on top. So this version has a a higher ratio of AP flour, and we think it’s great.

Hope you enjoy.

Rosemary Thyme Crackers

1.5 c. ap flour
0.5 c. ww flour
1 tsp. fresh rosemary, minced
1 tsp. fresh thyme, minced
1 tsp. salt
4 Tbsp olive oil (organic, extra virgin if you want to get picky)
2/3 c. water
flake salt or fleur de sel for sprinkling

Mix the dry in the food processor. Add the oil, mix til evenly distributed. Add the water, mix until a stiff dough forms.

Rest it for 30 mins. (To get the gluten to relax so that: a. you can roll it out, and b. you don’t make little rocks.) Preheat the oven to 450*.

Get out two sheets of parchment the size of your cookie sheets. Split the dough evenly, and roll each superthin, like 1/8″, directly on the sheets of parchment you will bake on. Do not flour, the olive oil will keep it from sticking.
Use a pizza or ravioli cutter to make strips about 1.2″ wide.
Take a fork, and pierce the dough all over. This will prevent big bubbles from forming.
Lastly, sprinkle with a nice flake salt/fleur de sel and gently press it in to the dough so it will stick.
Bake about 15 minutes, until they are golden and dry, crispy, and cracker like.
Break the strips in to crackery pieces and enjoy.

Mexican Spicy Carrot Pickles

Mexican Spicy Carrot Pickles
(Zanahorias en escabeche)

I love the spicy carrots on the salsa bar when we go for tacos. So much so, a couple years back I asked The Google for some recipes. I found one that was okay at the time, but haven’t made it since.
We’re having a Fiesta Friday potluck at the office this week. (Because although we appreciate the alliteration of a Taco Tuesday, none of us has the time for an office party on a Tuesday.) I made carnitas and wanted some cebollas en escabeche to go along. That got me thinking about those carrots again. YouTube is overflowing with awesome home cooks making their zanahorias. I always wondered why there was a tiny bit of oil in the pickle juice – and now I know. The veg are lightly sauteed before adding the vinegar. Dur. Makes perfect sense.

My searches also garnered the Spanish dish by the same name, and it was interesting to see the differences – thyme and pimenton, cook the carrots a little longer. No hot peppers. I’m thinking the Mexican version is a post-colonial smoosh – but, hey. I am no food anthropologist. Anywho, this was maybe twenty minutes start to finish. I bet you have the ingredients already. These stay good a couple weeks in the fridge – if they last that long. Make some today to have ready for your Taco Tuesday. You can totally eat these the same day, but they certainly get better the longer they soak in that gorgeous escabeche.

Zanahorias en escabeche
Makes about 3 cups.
1# carrots, peeled and sliced in to ¼” thick diagonal ovals.
3 jalapenos, halved
½ large white onion, sliced in ¼” thick half-moons
3 cloves garlic, slightly smooshed with the flat of your knife
½ tsp. black pepper corns
2 bay leaves
1 tsp. Mexican oregano leaves
2 Tbsp. vegetable oil
1 ½ c. white vinegar
1 ½ c. water
(sal al gusto)

In a large non-reactive skillet on medium, heat the oil, pepppercorns, bay, oregano, and the garlic until you can smell the garlic. Then, add everything but the water and the vinegar. Stir around (you do not want this to brown) for a minute or two until you see the onions are starting to soften. Pour in the water and vinegar, and simmer until the jalapenos are done – they will change from a deep green to an olive green.
While that is simmering, prepare your container. You want something that can handle hot liquid – I used glass with those snappy silicone gasket lids. Just be sure to heat up the container with some hot water before you dump in your pickles. (Just imagine cold glass and hot liquid. Yeah.)
When the jalapenos are done, scoop all the veg in to your prepared container. Then, pour in just enough of the liquid to cover them. You will most likely have extra liquid at the end. Toss it. Or use it to make a vinaigrette.

That’s it. You’re done. Cool it. Label it & pop it in the fridge and enjoy.
PS – all the recipes I saw added salt to these puppies, but I think this is plenty flavorful without. But add some if you like!

Oh, and if you’re wondering about the red onion and the chile de arbol in the knolled pic – I made some cebollas en escabeche at the same time. But those are already a blog post…

Sizzling Garlic Ginger Noodles


Yeah, so this all started because I stumbled across a recipe for Bang Bang noodles. (How do you NOT google something called Bang Bang after you see it? I mean, come on!)

So, they are these amazing-sounding home made noodles. I found this Youtube video with this cute kid making them at home, and the part where he is sizzling the ginger and garlic on top of the noodles just put me in to the obsessive-I-must-have-these kinda frame of mind. But, I am trying to stay away from the wheat flour. But, these noodles sound so damn good. Then I remembered, hey! I’ve got that bag of rice noodle ramens from Costco in the pantry! w00t!! Hey! I also have a bag of ho fun noodles in there! Game on, betches!

Are you ready for some amazing?

If you need supplies for this, btw, go to your local asian market – like Lee Lee. The prices on Amazon are nuckin’ futz. And, if you don’t want to grate your own ginger or press your garlic, the spendy tubes from the grocery store also work just great.

Sizzling Garlic Ginger Noodles for Two
The basic ingredients:
-Two blocks of ramen noodles, or half a 16oz package of ho fun (fat rice fettucine)
-2 Tbsp. grated fresh ginger
-2 tsp. minced or pressed garlic
-2-4 Tbsp. Korean red pepper flakes.
-¼ to ½ c. hot vegetable oil
-2 c. thinly sliced vegetables (broccoli, carrot, snap pea, celery, cabbage, whole bean sprouts, etc.), or four baby bok choy, quartered lengthwise
-Rice vinegar
-Soy sauce
Have everything chopped and ready before you start. Set out two big noodle bowls.
Boil the noodles according to the package directions. The last 30 seconds of cooking, toss in the veg and stir. If you’re doing the bok choy, do it a minute ahead. Then drain.
While the noodles are cooking, heat the vegetable oil until it is really hot – just before the smoking point.
Divide the cooked noodles/veg between the bowls, trying to keep the veg on the bottom and the noodles up top. Sprinkle the noodles with the red pepper, then put the ginger and the garlic (& the green onion, if you have those). Carefully ladle about 2-3 Tbsp. of the super hot oil on top of the ginger/garlic paste. It will sizzle and pop. (Turn off the burner for the oil – that’s done.)
Drizzle with some soy sauce and some vinegar, add any other condiments you like listed below. Stir and eat.


Suggested accoutrements:
-sesame seeds
-sliced green onion
-cilantro leaves
Chinese black vinegar
-sesame oil

This is really filling. And cheap. If you wanted to boost the protein, add some shredded chicken, or a poached egg, cubed or fried tofu, yatta yatta.

Guten apetit and noodle happiness to you.

Moroccan Chickpea Stew

Soup. Dammit but I love soup. You get so much for so very little…..

I organized a Stone Soup at the office back in early December, and my department-mates loved it so much, we’ve got an informal ‘Soup Wednesday’ going. One of the gals left her crockpot in the kitchen, and each week someone says, “hey, let’s do such and such this week” – and away we go! Wednesdays are an insane day in my profession, and typically we can’t even get a lunch hour – so this has become quite the awesome tradition. But I digress…..

I was a-Googlin’ for something different and interesting to make next week, and stumbled across the idea of a chickpea soup with Moroccan spices. So, I cobbled together what I liked about all the recipes and what I knew I had on-hand, and gave this a shot for a Friday dinner. Oh, is this good. So, so good. It was maybe 10 minutes of actual work, and about 40 to simmer. The house smelled incredible. And on a chilly night, the warmth of the soup with that gorgeous combination of smoked paprika, cumin and cinnamon? Pure heaven. Make this right now – you prolly have the ingredients in the pantry. I even used my cheap-o Trader Joe’s smoked paprika, not the good Spanish stuff. If you don’t have that, just use regular (sweet) paprika.

I drizzled mine with extra-virgin olive oil, Himself did a dollop of plain Greek yogurt and some cilantro. Some grilled Greek-style pita or a sliced baguette would go superbly with this.

Enjoy! I’m serious – go make this right now. I’m going to try it in the crockpot next Wednesday at the office – wish me luck!

Moroccan Chickpea Stew
Serves 2 seriously hungry people, or not-so-hungry plus leftovers

In your soup pot, saute:
2 Tbsp. olive oil
¼ white onion, diced
3-4 celery ribs, in soup-sized chunks
3-4 carrots, in soup-sized chunks
After a couple minutes, add in:
3 cloves garlic, chopped
2 Tbsp. pimenton ahumado
1 tsp. Cumin
1 tsp. cinnamon
¼ c. tomato paste
After a couple minutes, add in:
1 (14.5oz) can diced tomatoes
1 (14.5oz) can chickpeas, drained
2 quarts chicken (or vegetable) broth
Simmer for 30 minutes, then use a potato masher and smoosh one side of the pot and add:
1 c. frozen chopped spinach (no need to thaw before)
Simmer 10 more and soup is on, betches!

Serve with: Greek yogurt & Fresh coriander (cilantro), or XVOO, or a squeeze of fresh lemon.

Revision 1/28 – Oops! Forgot the nutritional info! According to the VeryWell.com calorie calculator, if you get 3 servings out of this, each serving has:
323 calories
12.7 g fat
693mg sodium
42.1g carbs (12.5g fiber!)
12.2g protein
and 30% of your iron and 23% potassium for the day