Hello out there! Today was the day I dreaded because I had to start it out without coffee, water and food. The ultrasound of my problematic liver was scheduled for 9:15 this morning.
Funny how they want you to drink crazy amounts of water when you're pregnant for your ultrasound. When I was pregnant with Tristan I drank an amazing amount of water so we'd have a good picture of him.
For the liver, it's a different story. Nothing my mouth after midnight which means...I had to endure hours without a drop of liquid. No coffee. No water. No oatmeal. I was grouchy, hungry, very thirsty and still a tad concerned abut the results. At least it's over with now and I will know results of it (and my blood work) next week. Not worrying about it....I keep saying that since I can't do a thing about it.
We are still enjoying a soft food diet (read with sarcasm), having healthy fare such as this black bean soup. I like this soup, just don't screw up and use refried black beans for part of the recipe (as I did). It was good but I can tell it would have been better with regular black beans.
Black Bean Soup with Chorizo and Lime
From Cooking Light magazine, December 2013
2 teaspoons olive oil, divided
3 ounces Spanish chorizo, quartered lengthwise and cut into 1/2-inch pieces
1 cup chopped onion
1 cup chopped red bell pepper
2 teaspoons chopped fresh oregano
2 teaspoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
2 cups unsalted chicken stock (such as Swanson)
2 (15-ounce) cans unsalted black beans, rinsed, drained, and coarsely mashed
1 tablespoon fresh lime juice
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
Heat a large saucepan over medium heat. Add 1 teaspoon oil to pan; swirl to coat.
Add chorizo; cook 3 minutes, stirring occasionally. Remove chorizo from pan (do not wipe pan).
Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and bell pepper; cook 3 minutes, stirring occasionally.
Stir in oregano and next 4 ingredients (through salt); cook 30 seconds. Stir in stock and beans.
Bring to a boil; reduce heat, and simmer 3 minutes. Stir in cooked chorizo and juice.
Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with 1 tablespoon sour cream and 1 tablespoon cilantro.
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