Just want to say Hello!

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Just want to say Hello!

Post przez Gość » N sie 02, 2020 04:23

But I'm super excited for tomorrow because Tony is officially done with baseball and I'm getting excited about having him back home. Even though our Fall months are going to be jam-packed with moving, redecorating, painting, concerts and outings; I can't wait around to do it all with him. All the passionate, mushy feels are taking place.
Looking ahead, we've got a trip prepared to Denver in late Oct. I'm amid arranging our itinerary and would LOVE all your recommendations for things to do/discover/consume and stay in Denver! I've heard it's this kind of cool city, therefore I'm really looking forward to it. Food smart, I'm specifically interested in the breakfast time/brunch scene and any doughnut locations that are a MUST try. I want to know!
Right now… let's simply discuss this Black Bean Soup cause I am majorly crushing onto it for the past two weeks. Significantly, I've made it double and I cannot get enough. It's simple, easy, flavorful and incredibly healthy. All the basic necessities, best?
And of course since we're now at night labor time hump of Sept, I feel like I'm ready to turn on my range and bring you everything warm and cozy.
This soup literally takes a little over 30 minutes to make. It's flavored with spices like cumin, chili, and oregano. I personally love topping it with smashed tortilla chips, just a little mozzarella cheese and cilantro, but anything goes. It's also great over a baked sweet potato. Enjoy!
If you help to make anything from AK, make sure to tag #ambitiouskitchen on Instagram - I really like seeing your masterpieces and featuring followers! You can also find me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).
Quick & Easy Dark Bean Soup
Prep period:
10 mins
Cook period:
25 mins
Total period:
35 mins
Ingredients
2 teaspoons cumin
3 - 15 ounce cans organic black colored beans (usually do not drain)
1 - 15 ounce can organic tomato sauce
3/4 cup water or veggie broth
Instructions
Heat olive oil in a big pot over moderate heat. Once essential oil is hot, add onions and garlic clove, stirring regularly for 3-5 moments or until onions are translucent. Add spices: chili powder, cumin, oregano, cayenne pepper and black pepper. Stir for 30 seconds then add in dark beans, tomato sauce and drinking water. Make sure to never to drain the black beans; the extra black bean juice will help to thicken the soup!
Bring soup to some boil, then decrease high temperature and simmer uncovered for 25 minutes. Taste and adjust seasonsings as required. If your beans and tomato sauce wasn't salted, you may need to add a pinch of salt. It's your decision! Garnish with mozzarella cheese, cilantro and sour cream, if preferred. I like to serve mine with crunchy tortilla potato chips. Serves 4.

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