I put some black beans to soak last night and will be making THIS recipe. I'll have a bunch of beans left because I soaked 2lbs ( about 900g ), so I will probably make something else as well, but I haven't decided what yet. I have everything on the ingredient list except.... oregano. Somehow, of all the days, I failed to notice I am almost out of oregano, so I guess that means it's time to walk down to the grocery store.

Here's the recipe in case you don't want to click the link:

Ingredients:
1 medium onion, chopped
1 medium green bell pepper, diced into 1/4-inch pieces
1 TBS + 1-1/2 cups vegetable broth
6 medium cloves garlic, chopped
4 cups or 2 15 oz cans black beans, drained
1 8 oz can tomato sauce
1 15 oz can diced tomatoes (do not drain)
2 TBS ground cumin
2 TBS red chili powder
2 TBS dried oregano
1 cup corn kernels, fresh or frozen
1/4 cup fresh chopped cilantro
salt and black pepper to taste

Directions:

Heat 1 TBS broth in a medium size soup pot. Healthy Sauté onion and bell pepper in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, cumin, and red chili powder and continue to saute for another minute.
Add 1-1/2 cups broth and the rest of ingredients, except for the cilantro and corn. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt and pepper to taste.

I have never been a huge mayo fan.  I do like the creamy texture it gives to sandwiches or say chicken salad, but I don't care much for the flavor and just knowing that I'm spreading a glob of fat on my food has always kind of turned my stomach.

A few months ago, I bought a cook book called "Now Eat This" by Rocco Dispirito.  I admit I am intriqued by the black bean brownie recipe, but have yet to try it.  Anyway there is a recipe for home made mayo, but it's made out of greek yogurt (yum and healthy, plus loads fewer calories) and is really easy to make.  I've made the recipe a few times and I really like it a lot, so I thought I'd share.

Rocco's Magnificent Mayonnaise
Makes 2 and 3/4 cup (about 44 1-tablespoon servings)
Per serving stats: fat: 1.1g | calories: 18 | Protein: 0g | Carbs: 1g | cholesterol: 3mg | fiber: 0g | Sodium: 85mg
(btw, realfoods mayo: fat: 10g | calories: 90 | protein: 0g | Carbs: 0g | cholesterol: 5mg | fiber: doesn't say | Sodium: 90mg)

Ingredients:

6 Tablespoons white vinegar
4 tablespoons corn starch
1 17.6oz greek yogurt (non flavored)
3 tablespoons Dijon mustard
4 packets ( 14g) Truvia
1 teaspoon salt

Directions:

1.  In a small bowl, whisk the vinegar into the cornstarch.  Whisk 2/3 cup of the yogurt into the vinegar mixture.  Pour the yogurt and vinegar mixture into a small saucepan and cook over high heat, whisking constantly, until it comes to a boil.  (The yogurt mixture will thicken very quickly.)  When it is very thick, scrape it into the bowl of a food processor (I just use beaters, they work just fine).

2. Blend the yogurt mixture for about one minute.  Turn off the food processor and scrape down the sides of the bowl.  Continue to blend the yogurt mixture until it is slightly cool and very smooth, about 3 more minutes.  Add the remaining yogurt, mustard, truvia, and salt to the mixture.  Blend for another minute.  Scrape down the sides of the bowl and blend for 30 more seconds.

3. Pour the mayonnaise into a plastic container.  Cover tightly and place in the refrigerator until it is cold and firm.  About 2 hours.  The mayonnaise can be stored in the refrigerator for up to 1 week.

This cupcake recipe looks really, really good...

For hikaru_9, because I know she likes Chai.

Chai Tea

Makes 2-3 servings

1 black tea bag, such as orange pekoe, english breakfast, lapsang souchong, or darjeeling

1 3 inch piece stick cinnamon

2 cups milk

2 tablespoons raw sugar or honey

1 teaspoon vanilla

1/8 teaspoon ground ginger

1/8 teaspoon ground cardamom

In a small saucepan combine teabag, the cinnamon stick, and 1/2 cup water. Bring to boiling. Remove from heat. Cover and let stand for 5 minutes. Remove and discard tea bag and cinnamon stick. Stir the milk, sugar, vanilla, ginger, and cardamom into the tea. Cook and stir over medium heat just until mixture is heated through (do not boil). To serve, pour hot mixture into warm mugs.

Per serving: 175 calories, 5g fat, 124 mg sodium, 24g carb, 8g protein