Tuesday, April 28, 2009

Flickr update!

Pictures from Easter are up. We'll try to get some pictures of Elizabeth pulling up and standing posted this week!

Well, she thinks it's baby food!

Now that Elizabeth is nine months old, the list of what she can't have food-wise is pretty short. We're letting her try all sorts of "grown-up" food, and she seems to find almost everything to her liking. LB and I made this soup the other night, and we figured that we'd at least give her a taste. She gobbled down two big spoonfuls before I took my bowl back from her, and when we reheated the leftovers, she ate a big bowlful (minus the scallions and sour cream).

Black Bean Soup (adapted from Cooking Light)

1 tablespoon olive oil
1/2 cup diced celery
1/2 cup minced onion
1/4 cup diced green bell pepper
3 tablespoons chopped carrot
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
2 cups vegetable broth
1 cup water
3 (15-ounce) cans black beans, rinsed and drained
Sliced green onions (optional)
Light sour cream (optional)

Heat oil in a large saucepan over medium heat. Add celery, minced onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally. Add garlic and the next 4 ingredients (through black pepper); sauté 3 minutes. Add broth, water, and beans; bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
Process till smooth with a stick blender. Garnish with sliced green onions and light sour cream, if desired.