Black Bean Soup

January 25, 2012 in Soups     3 comments

It’s not paleo, but it’s damn good!!

Roasted Black Bean Soup

1 pack yummy bacon, chopped

1 large onion, chopped

2 red bell peppers, chopped

8-10 garlic cloves, chopped

1 tbsp ketchup

1 tbsp chili powder

5 cans black beans

2 can fire roasted tomatoes

15 ounces chicken broth

salt and pepper to taste

Possible toppings: chips, sour cream, cheese, cilantro, lime.

In a large stock pot, saute the bacon first to get a nice greasy base! Then add the chopped veggies and seasonings. Add all the beans, tomatoes, and broth and then let it simmer for a while. Scoop it into the vitamix and blend it down. Serve with toppings of choice. Enjoy!!

(Note: Because we hardly ever eat beans, our bodies had what you might call a little gut distress after eating this! If you know what I mean! It was worth it, but won’t be happening again for a while. You have been warned!!)

It’s a Giveaway!!!

January 22, 2012 in Gardening     65 comments

Super excited to do my very first Left on Amelia Giveaway!

Gardening Giveaway

To start off the gardening season, Chandra Hartman of Moonlight Micro-Farm will be giving away five packs of heirloom seeds (you pick) and a copy of The Edible Front Yard: The Mow-Less, Grow-More Plan for a Beautiful, Bountiful Garden by Ivette Soler.

Start: Today, January 22, 2012

End: February 5, 2012, midnight CT

Open to US and CAN

Enter to win by:

1. “like” Left On Amelia on fb
2. “like” Moonlight Micro-Farm on fb
3. Leave a comment on this blog telling us what veggie/fruit/green you would love to grow in your garden, if you could grow anything!
(winner will be chosen by

Some of my favorite garden treats are yellow squash and zucchini, eggplant, okra, blueberries, peaches, figs and tomatoes!

Shane started clearing the garden out today. It is almost time to start seeds and get growing!

Good Luck!!!

Mexican Chicken Stew

January 21, 2012 in Soups     Add Comment

Remember the shredded chicken tacos I made back in October?

Well, I have since found that shredded chicken is super easy and handy to have around.

To change it up (sort of) I made it into a Mexican Chicken Stew. It was going to be soup but ended up pretty hearty, so we just changed the name to stew and went with it!

We eat a lot of Mexican food, in case you haven’t noticed!

Mexican Chicken Stew

3 cups chicken stock
2 tsp cumin
2 tsp chili powder
1/2 tsp cayenne pepper
2 14 oz can fire roasted tomatoes
1 small can green chilis
1 large onion, diced
3 tsp minced garlic
1 small can tomato paste
3 shredded chicken breasts (already made before hand)

Possible Toppings: Blue Corn Tortilla Chips, Sour cream, Shredded Cheese

In a stock pot, add everything but the chicken. Bring to a boil, then turn down and allow to simmer for about 30 minutes until onions and tomatoes are cooked down. Add shredded chicken and serve with whatever toppings you want!

I thought it was a touch spicy, but the sour cream mellowed it out to a very kid friendly flavor.