Update

Whoa, what a busy bee my sweet baby has become. Nothing stops this little guy and the idea of trying activities to make him tired is a dream to come true.
It is fun seeing our little baby become a rambunctious toddler who loves the outdoors, playing, singing, reading and dancing but is even better when papa comes home and takes over. Mama needs her rest. Honey just kidding, muaw love you both.


Today's recipe, a staple and always a family favorite, Black beans soup. The key is cooking everything fresh, from scratch and using a pressure cooker. Some of you might think, too much trouble but from experience it should be no much of a hassle and definitely worth trying. Instead of the pressure cooker you can always use a crock pot only as you probably know it will take a bit longer.

Black Bean soup

2 cups black bean
6 cups water.
Pressure cooker
4 tbsp oil
1 small onion chopped
2 garlic clove chopped.
2 tbsp tomato paste
1 tbsp cilantro chopped
1/2 cup water
salt and pepper to taste.

Fill pressure cooker with water and beans. Cook on medium for about 1 hr.
While beans are cooking, in a saucepan heat oil, add onion and garlic, saute until onion have a translucent appearance. Add cumin and tomato paste, keep stirring. Add half cup water, boil for 1 minute. Set aside.

When beans are fully cooked. best way to know for sure is to place one bean on the counter and with a fork mash it up. If not tender return to pressure cooker for a little bit longer. Later fold sauce into beans, Add salt and pepper to taste, cook for 30 minutes or until reaches desired consistency

Sweet Delight- Whipped ricotta and blueberries compote.

1 cup ricotta cheese
1/2 cup organic blueberries compote.
cinnamon to taste

In a food processor puree the ricotta. Place in a small bowl alternating layers of blueberries and ricotta. Sprinkle with cinnamon.