Tag Archives: beans

Logan rocks the fishing derby!

15 Jun

As the school year winds down (today is their last day), things have been crazy busy with field trips, birthday parties, sleepovers and scout activities. We are having so much fun, but are definitely ready for summer vacation to get underway so we can sleep in a little later, float around the pool in the afternoons and clean some closets (Shh! The kids don’t know about the closet-cleaning part!).

Last night was the year-end Cub Scout event. Our Scoutmaster lives on 40 acres and has a small lake on his property, so he hosted a fishing derby. Everyone brought a dish to share and the kids had a blast fishing. But the highlight of the evening was my one-and-only Logan, who not only caught the most fish, he took home the trophy for catching the biggest fish! He caught a 14.5″ bass, but his winning catch was a 17″ bass. He was so excited he could hardly stand it. My animal-loving kids had no problem releasing their fish back into the lake. It was definitely a night to remember.

Logan with his Scoutmaster and his 14.5″ catch; Logan with Dad and his trophy-winning 17″ catch

Because I have two boys in the Cub Scout Pack, we contributed two things to the potluck — super easy Chocolate Chunk Cookies (from the Duncan Hines website) made with farm fresh eggs, and a delicious little salad that takes advantage of fresh herbs from the garden (recipe to follow).

I can’t remember if I mentioned this in an earlier blog post, but the wild turkeys that have been visiting our property for the last 5 or 6 years decided this year that my garden looked tasty. About 2 weeks after I got the initial seeds in, they stomped their way through all the beds, digging up dirt, tossing seeds everywhere and leaving large holes in areas I had already planted. What a mess. Because many of the seeds had not even sprouted yet, I decided not to weed or try to figure out what was left until I could identify them above ground. So I waited. It’s been a few weeks now, and I’m left with half a row of peas and half a row of beans still in place. I’m missing all of my Swiss chard and most of the rainbow chard. Though my zucchini and yellow squash are growing, I have discovered squash plants growing in other areas where I didn’t even plant them. To top it off, the weeds have gone crazy. I’m so disappointed in my mess of a garden that I can’t even bear the thought of pulling all those weeds out.

The only thing to truly survive is my area of herbs. I planted these from seedlings I bought at the local greenhouse so they are nice and strong and growing well. They came in handy for this recipe. The Mediterranean flavors of this salad work well with just about anything you grill, but especially with veggie burgers, chicken or fish (ethically raised or wild caught, of course). Though this started as a recipe from Cooking Light magazine (June 2005), I have changed it enough that I’m calling it mine. The nice thing about it is that it actually tastes better the next day, so assemble it ahead if you can. Plus, it can be served chilled or at room temperature, making it ideal for a potluck or summer barbecue.

Mediterranean Chickpea and Fresh Herb Salad
serves 8

1/4 cup red wine vinegar
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon minced garlic
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 (15-ounce) cans chickpeas, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
3/4 cup chopped red onion
20 grape tomatoes, halved lengthwise
1/4 cup pitted and sliced kalamata olives
1/4 cup sliced green olives

In a large bowl, whisk together the vinegar, olive oil, lemon juice and garlic. Stir in fresh herbs. Add the chickpeas, black beans, onion, tomatoes and olives. Stir well to combine and coat everything. Refrigerate at least 3 hours, stirring occasionally. Serve chilled or at room temperature. Enjoy!

Summer is almost here!

26 May

I can almost feel it. We’ve had quite a few warm sunny days and LOTS of spring rainy days, but I think summer is just around the corner.

Most of my vegetable garden is planted, although the wild turkeys that visit my yard every day have decided this year that my garden is nice place to stop for a snack! About a week ago I went out to check on it and they had walked all over in my raised beds and rooted through the dirt, kicking a lot of it out of the wood frame. I don’t know if they’re eating the seeds I planted or looking for worms, but what a mess. Unfortunately, most of the seeds had been in the ground for only a week, so they hadn’t sprouted yet and I can’t tell if seeds are missing or if they will still be coming up. I’m going to have to wait a little while and then try to determine what’s left. I’m sure I will be replanting many things.

I did notice the lettuce was sprouting, which is a good thing because I have recently turned into the salad queen! For some reason, I’m finding it necessary to have a salad every day. I guess that’s a good thing! I can’t wait for all the delicious fresh veggies coming soon. (See below for my latest salad addiction.)

Because I haven’t blogged in a couple of weeks, I wanted to share a few things I’ve enjoyed recently.

On Mother’s Day, we all went to my in-laws for dinner. She, of course, made a wonderful dinner, but — the dessert was insanely simple and insanely satisfying. These were called Berry Dessert Nachos. I don’t have the recipe (which came from a diabetic cookbook of hers), but basically you build nachos out of dessert items. For the base, she took whole wheat flour tortillas and brushed them with melted butter. They were sprinkled with cinnamon and sugar and baked until they became crispy chips. Those went into the bottom of the bowl. On top of that were all kinds of fresh berries — strawberries, blueberries, blackberries and raspberries. This was all topped with a sort of sweet sour cream mixture. I’m not sure what was in it, but I think a scoop of vanilla yogurt or vegan ice cream would be just right. And then — just to blow your mind! — she sprinkled on toasted almonds and shaved a bar of dark chocolate over that. Absolutely delicious and not at all bad for you.

One of the people I most refer to for what I should be eating is cookbook author Mark Bittman. I borrowed his latest book from the library — “The Food Matters Cookbook.” (If you haven’t read his book, “Food Matters,” definitely put it on your to-read-soon list!) Last week, I made one of his new recipes, Skillet Tamales. It’s a casserole with all the flavors of tamales. The finished dish was really good and the whole family enjoyed it. I had a little trouble mixing up his corn bread topping, even though I followed the recipe exactly. In the end, it came out okay and I will probably make this again, but I need to work on the topping a little. Anyway, check out this picture of total yumminess. I topped mine with guacamole. Jason and the kids garnished theirs with shredded cheese, sour cream and salsa.

Do you ever make something to eat and then you sort of become obsessed with it? Like, you eat it for days and days and days and you keep making it all the time until you get burned out? Um…I do this pretty often. For a long time, my favorite homemade lunch was a whole wheat tortilla spread with hummus and then piled up with any kind of salad ingredients I had. I’d roll it into a wrap and enjoy. I still have those once in a while, but I went for months eating that almost every day! Well, my latest lunch addiction is Taco Salad. I made this up off the top of my head one day and now I eat it pretty often — sometimes with the vegan “chicken” and sometimes with black beans. Sometimes with guacamole and most times without. It’s so satisfying! Plus, it makes a huge plateful and is only about 300 calories.

VEGAN TACO SALAD
makes 1 serving

1 vegan “chicken” breast, thinly sliced or chopped
1 teaspoon olive oil
3 tablespoons salsa, divided
2 cups mixed greens
1 tablespoon fresh lime juice
1/3 cup frozen corn kernels, thawed
1/2 cup sliced grape tomatoes
1 green onion, sliced
2 tablespoons Newman’s Own Corn & Black Bean Salsa (addictive!!!)
1 corn tortilla, baked until crispy

Spray a small skillet with nonstick cooking spray and add the oil. Over medium heat, saute the “chicken” pieces until lightly browned. Add 1 tablespoon of salsa and stir to coat all pieces. Sprinkle with ground cumin, if desired.

Spread out the lettuce on a large plate. Drizzle with lime juice and toss to coat the lettuce. Layer on the corn kernels, grape tomatoes, green onions, and Newman’s Own Corn & Black Bean Salsa. Top with the “chicken” and the remaining salsa. Crumble the corn tortilla over all and enjoy!

Can you be vegan-ish?

5 Apr

I think that’s what I have to start referring to myself as. Vegan-ish. Not 100%, but mostly vegan.

I’m still making the majority of my meals vegan. But I do eat eggs a couple of times a week (fresh from happy chickens at a home in my neighborhood). I have, on occasion, enjoyed a small piece of humanely and sustainably-raised chicken or beef, purchased locally. Not too often, but once in a while. I’ve also been actively searching out sustainable seafood. I downloaded the National Sustainable Seafood Guide (here), which helps me choose seafood that is not overfished, is environmentally-friendly and supports healthy oceans. I’ve always enjoyed seafood and I’m glad it’s back in my diet.

I feel good about my food choices. I’m still eating lots of vegetables, fruits and whole grains. And I’m not supporting industrial animal farming in any way except dairy. Though we’ve cut way back on the milk consumption in our house, I still haven’t found a local source for it, so I’m stuck with the grocery store variety for Jason and the kids. Luckily, they like almond milk, so I keep buying it even though it’s more expensive than regular milk. I think that will be one of my goals this summer — locally made cheese and other dairy products.

But let’s get back to the vegetables. I think spring might actually arrive here in southeast Michigan sometime soon! Goodness, this weather is making us all crazy. We are 10 degrees or more below normal just about every day. I’m dying to get out into the garden and get my veggies planted! In the meantime, I’ve been experimenting with some new recipes. Some vegan, some gluten free and some vegan and gluten free. Check back often, because I’ll be posting them!

Here are a couple of recent ones that don’t require an actual recipe.

Sesame Green & Yellow Beans
Rather than the standard old steamed green beans with butter, try these for a quick side dish. Place cleaned beans in a deep saute pan with a little water. Bring to boil, cover and steam them until just barely tender-crisp. Drain in a colander and rinse with cold water. In the same saute pan, heat 2 tablespoons toasted sesame oil over medium-high heat. Toss the beans back in and give them a quick saute. Remove to a serving dish and toss with salt, pepper and toasted sesame seeds. Enjoy!

Polenta Pizzas
The kids wanted to do make-your-own pizzas Saturday night for dinner. They made theirs on regular pizza crusts, but I wanted something gluten free and vegan. I have a bag of Bob’s Red Mill Gluten-Free Pizza Dough mix, but just didn’t feel like messing with it. So I stared into my pantry hoping something would jump out at me. And it did! I pulled out a container of instant polenta. I cooked it per the package instructions (which takes all of 5 minutes) and poured it into a foil-lined baking dish. I spread it out evenly and placed it in the fridge to chill while I got all the pizza toppings ready to go. Once cold, I lifted the foil and polenta out of the pan and put it on a cutting board. Using a biscuit cutter, I cut it into 4″ circles and sauteed them in a little olive oil, turning once, so they were crispy on both sides. Then I used these to build my pizzas on. Though they don’t have the texture of pizza dough, they were really tasty and still had all my favorite pizza toppings. I just popped them into the oven with the kids’ pizzas so the vegan cheese got melty. Cut slightly smaller, these would be fun appetizers! Here are my combinations:

BBQ Chicken Pizza (top)
BBQ sauce + Daiya vegan cheese + red onions + sauteed vegan chicken slices + minced cilantro

Mediterranean Pizza (bottom right)
Vegan pesto mayo + Daiya vegan cheese + grilled red peppers + kalamata olives + red onion + dash of dried oregano

Sausage Pizza
(bottom left)
Pizza sauce + Daiya vegan cheese + crumbled vegan Italian sausage

Tasty enchiladas…and a week of simple cooking.

24 Jan

It’s Monday again. Blah. It’s 10 degrees out. Blah. I’m so sick of this weather, I just want to stay inside and read by the fire with a cup of hot tea all day.
Every day.

This is the kind of week that calls for warm, home-cooked comfort foods. We topped off this past weekend with vegan enchiladas garnished with lettuce, onions and salsa for dinner last night. They were warm and gooey and the spiciness seemed to heat me from the inside out! I served them with Spanish rice (recipe on March 15 blog post) and fresh pineapple and grapes. Jason and the kids topped theirs with sour cream. I topped mine with guacamole (recipe on March 4 blog post). I assembled the enchiladas in the morning and placed the pan in the fridge so all I had to do at dinnertime was pop them in the oven to bake. I usually make my own enchilada sauce and taco seasoning, but for super speedy cooking, canned enchilada sauce and a packet of low-sodium taco seasoning will work just fine (look for one without MSG).

The recipe makes enough filling to stuff about 14 corn tortillas. My 9×13 baking dish only holds 10 enchiladas, which is just the right amount for my family, so I usually put the rest of the filling in the refrigerator to be re-heated one evening for a tasty dip for tortilla chips. Feel free to make as many enchiladas as you can with the filling. You should have enough sauce. Simply adjust the amount of cheese as needed.

Also, these can be very easily converted for your cheese or meat eating family members. You can substitute regular cheese for the vegan cheese and you can substitute ethically-raised boneless, skinless chicken breast for the Gardein “chicken” patties.

Vegan Enchiladas
makes 10-14 enchiladas

2 Gardein “chicken” patties (non-breaded) or 4 oz vegan “chicken” strips
1 small onion, diced
1/2 of a green pepper, diced
1 can black beans, drained and rinsed
1 can diced tomatoes with jalapeno peppers
1 packet low-sodium taco seasoning
2 cans enchilada sauce
10 to 14 corn tortillas (6″ size)
1 cup shredded vegan cheese (or more to taste)

Coat a large skillet with non-stick cooking spray and heat over medium heat. Dice the “chicken” into tiny pieces and saute in skillet until lightly browned. Remove from pan and set aside. Re-coat the skillet with cooking spray and saute onions and green peppers until softened. (Add 1 tablespoon water if pan is too dry.) Stir in black beans, diced tomatoes with juice, and the reserved “chicken” pieces. Sprinkle taco seasoning on top and stir until well blended. Cook 5 minutes or so, until hot and bubbly. Turn off heat.

Preheat oven to 375. Spray a 9×13 baking dish with non-stick cooking spray. Spoon 1/4 cup enchilada sauce in the bottom and spread to cover completely.

Warm the corn tortillas between damp paper towels in the microwave (about 1 minute if stacked 5 tall). You want them soft and pliable so they don’t crack when you roll them. Pour remainder of enchilada sauce into a round, flat-bottomed bowl that is slightly larger than the corn tortillas. Lay a tortilla in the sauce and turn over to cover completely with sauce. Drain off excess and lay it in the baking dish. Spread 1/3 cup filling down the center, sprinkle with cheese and roll up. Slide it to one side of the pan, seam side down. Continue with remaining tortillas and filling, tucking them side by side in the pan. Pour remaining sauce over the top. (See picture below.)

Bake for 15 to 20 minutes, until sauce is bubbly. Serve with chopped lettuce, tomatoes, onions, salsa, guacamole, etc. Enjoy!

Note: You can make these in advance. Assemble all of them in the pan, cover with foil, and refrigerate. Bring to room temperature while oven preheats. Then bake until sauce is bubbly and they are heated through (may take slightly longer if they are still cold inside.)

Enchiladas ready for the oven.

The Rest of the Week:
It’s a busy week for Jason (he has meetings at the union hall on Monday & Tuesday nights and we have Cub Scouts on Thursday night), so this week’s dinners are quick, easy ones.

Here’s the menu:
Monday – Vegan Cheesy Broccoli Soup (October 21 blog post) with tossed salad and crackers
Tuesday – Grilled cheese sandwiches, oven fries and peas
Wednesday – Gyros and a new chickpea salad recipe I’ve been wanting to try (I’ll blog about it later if it’s a keeper)
Thursday – Vegan Mac & Cheese (April 7 blog post), sauteed mixed vegetables and applesauce
Friday – takeout pizza (kids’ request)

Nothing spectacular; just meals that come together quickly. All of them are kid pleasers, though, which makes my life easier!

Good food and fun exercise… I’m making progress!

17 Jan

It’s been a whirlwind start to 2011 already. Not only have I been busy designing for clients, I’ve really gotten focused on exercise. I’m exercising for 30 minutes, 5-6 days a week and feeling really good!

I guess the big thing these days is to switch up your exercise routine often so your body doesn’t get “comfortable” with it. It’s called muscle confusion. So that’s what I’ve been doing. On our cable programming, under videos on demand, we have a section full of free exercise programs that you can watch whenever you want. So each day, I choose one and go with it — Jillian Michaels’ abs, Leslie Sansone’s 2 mile walk, Disco Abs with Cheryl Burke, Billy Blanks’ Cardioke, and more. They run about 30 minutes. Some days, I put on the kids’ Wii Dance Party and do a half hour of dances. I’m having a blast while working up a big sweat!

I’ve also been eating as clean and whole as possible — lots of veggies, fruit, nuts, and grains like quinoa and brown rice, and the occasional bit of fish or shrimp. For now, I’ve completely ditched the gluten, just to see what that does for me.

Apparently, something’s working. Since January 2, I’ve lost 7 pounds. Woo hoo! I also FINALLY have some energy! And on Friday when I was at Kroger, I checked my blood pressure on the machine in the pharmacy (I check it there every time I’m in the store). BP was 140/90! I’m hoping that wasn’t a lucky low reading; that maybe it’s coming down because of the exercise. Hoping.

Anyway, I don’t have any new recipes to share yet because I’ve been making easy, simple whole foods. I did make the Cauliflower Pesto Soup from Isa’s new book, Appetite for Reduction. Delish! Even the kids went back for seconds. I’ll be making that one a lot. It’s full of flavor despite having only about 4 or 5 ingredients. Plus, it’s quick and easy. I made it a little thicker than her recipe. Yummm…

Other than that, I’ve been making simple stir-fries, steamed veggies, big salads and stuff like that.

Here’s what this week’s dinner menu looks like:
Monday – shrimp & veggie kabobs on the grill + baked sweet potatoes
Tuesday – Popeye Spinach soup + cheesy quesadillas (for Jason & the kids)
Wednesday – GF penne pasta with sauteed mushrooms and onions + a big salad
Thursday – fajitas in corn tortillas (veg for me, locally-raised beef for the fam)
Friday – not sure yet – omelets? leftovers?

This past weekend, we spent a ton of time with our good friends, Kevin and Lisa. It was so much fun! We absolutely adore them — and we laugh a lot when we’re together, which is good for the blood pressure! Lisa is trying to eliminate gluten from her diet, too. She said she feels better when she doesn’t eat it, but it’s a hard diet. I told her I would make her some GF goodies. She asked for doughnuts! You know me…always up for a challenge! They’re on the top of my baking list as soon as I get my new oven (which will, hopefully, be at the end of the month).

Hope everyone’s New Year started out as good as mine. Are you still working on your resolutions?

A Spot of Tea…and a Green Bean Casserole

13 Nov

The other day, I had the joy of spending an afternoon with my Aunt Sue. It was a beautiful, sunny day and the weather was just gorgeous. We took a drive through the Irish Hills in Michigan, stopping to see the cottage where she spent her childhood summers, then headed in the direction of home, landing at this cute little place called The British Pantry & Tea Garden Cafe for lunch. It sits right on the main street through an historic downtown, in a long row of other local shops and businesses.

We wandered the small pantry and gift area while waiting for a table. The pantry area is filled with foods imported from Great Britain including things like steel cut oats, crackers, shortbread cookies, teas, and some strange tin called Gravy Granules. Interesting stuff. The other part of the storefront has gift items such as books, kitchen goodies, Christmas decorations and ornaments, and a wall of jars filled with loose leaf teas.

Once seated in the small cafe, we each ordered a pot of tea — Aunt Sue’s was Sweet Sin and mine was Chocolate Orange. Delicious! The menu included a variety of British items such as Cottage Pie, Ploughman’s Lunch, English Pork Pie, and Pasties stuffed with chicken or beef. They had several vegetarian options, too — Spinach Quiche, Maiden’s Lunch (wedge of Brie with fresh fruit and crackers), Tea Sandwiches, and all kinds of salads. There were no truly vegan items but I was able to order a veggie wrap without the cheese and a small side salad of mixed greens, dried cranberries, toasted almonds and raspberry vinaigrette. It was perfect. We ended our meal with more tea and a couple of scones. I know they contained butter and weren’t vegan, but I can’t resist a scone, so I had a Cranberry Orange one. Fantastic!

Thank you, Aunt Sue, for a wonderfully relaxing afternoon escape that I so desperately needed!

After my afternoon away from home, dinner needed to be something not too time consuming. Luckily, I had my weekly menu already planned and was able to pull it together quickly. Our side dish for the night was veganized green bean casserole. Yes, I’m talking about that green bean casserole. The one typically made with canned green beans, Campbell’s cream of mushroom soup and French’s French Fried Onions served at many Thanksgiving dinners.

Except mine didn’t contain any of those ingredients. Mine was fresh, healthy and vegan! Better yet, it passed the hubby/kids inspection. I used this Vegan Green Bean Casserole recipe from the FatFree Vegan blog. The flavor was fantastic and I couldn’t stop eating it! I actually found all-natural French fried onions at the Dollar Tree, if you can believe it. The brand name is Golden Farms and the only ingredients are onions, vegetable oil, wheat flour, soy flour and salt. No artificial colors, flavors or preservatives. As for the recipe itself, there are only a few small changes I would make the next time around.

1. Cleaning the fresh green beans was the most time-consuming part of the whole process. I would consider using two 12-ounce packages of frozen green beans that are already cut into bite-size pieces. I know the flavor will be just as good, and it will save time on a day when cooking is an all-day event.

2. I chopped the mushrooms really small because I thought that would best resemble the Campbell’s soup version. Next time, I will dice them bigger. I want to actually have bites with chunks of mushrooms in them.

3. The mushroom sauce was a little thin. The recipe calls for only 2 tablespoons of flour and you whisk it into the broth before adding it to the sauteed mushrooms. It came out pretty soupy and I’d prefer the mushroom sauce actually cling to the green beans. Next time, I’ll use 1/4 cup flour and stir it into the sauteed mushrooms before whisking in the broth. This should thicken it better.

All-in-all a great recipe. It’s quite low in fat and the taste is absolutely addictive. I will probably make this to take to Thanksgiving dinner with my in-laws.

¿En el humor para la sopa?

26 Oct

That’s Spanish for “in the mood for some soup?” I am! More on that in a bit…

About six months after Brady was born (June 2001), my husband and I decided to make a serious effort to lose the baby weight. My father-in-law had just joined a program through work that included Weight Watchers. To help support him in his endeavor, and to lose weight ourselves, we decided to follow the diet and exercise program without the meetings. We measured our foods, we counted points, and we walked every day with the kids in the stroller. It worked. Both of us lost about 30 pounds in six months! (Sadly, we both put weight back on when baby number three came along.)

In the Weight Watchers program, most vegetables are zero points. This is the key to losing weight on this program. Tons of vegetables means a full belly without using up all your daily points. One of the most filling and satisfying ways to eat vegetables is in soup. So we ate soup. Lots of soup. I would make it for dinner one night and the next day we would both eat the leftovers for lunch. Then the day after that, I’d make another kind of soup for dinner and we’d eat the leftovers for lunch the next day.

I have tons of recipes for every kind of soup imaginable, but there’s one that was always there to save our butts when we didn’t leave ourselves enough points for a big dinner. One day, way back then, I started throwing all kinds of vegetables into a big soup pot with broth. Then I started adding seasonings and came up with a zero point Taco Soup. It was delicious! Lately, I’ve been wishing I had soup in my fridge ready for me to warm up for lunch. Last night, I decided to make a pot of the Taco Soup. Once I got started, I changed things a bit and I think the end result is even better than the original. (It’s now about one-and-a-half points per cup instead of zero, if you happen to be a points counter.) The recipe makes 12 cups but can easily be halved.

I served this for dinner last night and will be devouring it for lunch today. The homemade tortilla chips and chopped cilantro on top are the perfect garnish.

Tortilla Soup
makes 12 cups

2 tablespoons olive oil
1 cup shredded or sliced carrots
1 large onion, diced
1 green pepper, diced
2 cloves garlic, minced
1 small zucchini, shredded or diced
1 cup shredded cabbage
4 cups vegetable broth
2 cups water
1/4 cup tomato paste
2 cans diced tomatoes with juice
3 cups frozen corn kernels
1 tablespoon Bob’s Cajun Spice Mix (see October 22 post)
1 teaspoon cumin
1 can black beans, drained and rinsed
1/4 cup fresh lime juice
1/4 cup chopped cilantro
salt and pepper to taste
tortilla chips for garnish

In a large stockpot, heat the olive oil over medium-high heat. Add the carrots, onions, green pepper and garlic and saute until carrots are just tender. Add zucchini and cabbage. Stir in the vegetable broth, water and tomato paste until the tomato paste dissolves into the soup. Bring to a boil, then reduce heat and simmer for 15 minutes.

Stir in the diced tomatoes, corn, Bob’s Cajun Spice Mix and cumin. Continue to simmer for 5 more minutes. Add the black beans and lime juice and stir until beans are heated through. Stir in the cilantro, reserving a tablespoon or two for garnishing. Season soup to taste with salt and pepper. You can also add more of Bob’s Cajun Spice Mix if you want to heat it up even more.

Serve hot with crushed tortilla chips and cilantro on top. Enjoy!