As promised, dinner was blogger-inspired. A week or so ago I saw Kath make Happy Herbivore’s Inca or Aztec Corn Soup, and tonight was the perfect night to try it.
I followed the directions to a T, but changed the ingredients around a little based on what I had.
- 1/4 cup cooked bulgur
- 15.25 oz can “no salt added” corn
- 1 cup skim milk
- 1/2 cup red bell pepper
- 1/2 tsp chili flakes
- 1/3 cup black beans
- 1 T agave nectar
- season with black pepper
It was so quick and so easy.
Seasoned with hot sauce, as the recipe called for:
With some steamed broccoli and rebel carrots:
Carrot-broc water:
The art opening was fabulous. All the students put so much time and effort into their work, and came out with such unique and creative pieces (like a print of a Grizzly bear wearing cowboy boots and Mandy Moore’s “Candy” slowed down to near inaudibility).
I had some wine (x more):
Jalene and I decided we needed to go to Izzy’s for ice cream. We made it five minutes before closing (I’m sorry, food service industry, I know what that’s like!) and I got an enormous “single”: 1/2 chocolate peanut butter, 1/2 salted caramel, with an “Izzy’s” baby scoop of chai, topped with hot fudge. Holy splurgarific, but it was fantastic and 100% worth it.
I’m going to go fall asleep watching Confessions of a Dangerous Mind... hope you had a lovely evening.
Okay, that’s a recipe I could do! Sounds great!!
Glad to hear you had a great night filled with wine and ice cream
Doesn’t get much better!
[...] also had some leftover Inca or Aztec Corn Soup, which I served cold but with a lot of hot [...]
[...] I finished up the last of Happy Herbivore’s Inca or Aztec Corn Soup: [...]