Bean and Rice soup


bean and rice soup-3

This is a healthy,hearty, and delicious bean and rice soup. It’s totally satisfying and perfect on cold winter days or nights. You can make it pure vegetarian by adding just water or vegetable broth, or for more flavor you can use chicken broth.


1 onion diced

3/4 red bell pepper

1 can black beans or 1 cup cooked

1 can pinto beans or 1 cup cooked

1 can Rotel diced tomatoes and green chilies

1/2 cup basmanti brown rice Pre-cooked*

1 teaspoon onion powder

1 teaspoon cumin powder

1/2 teaspoon smoked paprika

1/2 teaspoon chili powder

salt and black pepper

1-2 bay leaf

2-3 tablespoons fresh chopped cilantro

3 tablespoons oil

4-5 cups water or broth

*Cook rice until half way done.



Heat oil in a pot.Throw in onions and bell pepper.Saute until soft.

Add diced tomatoes with chilies,onion powder,cumin powder,salt,pepper,chili pepper,smoked paprika,bay leaf.

Continue to cook stirring occasionally.

Throw in beans and rice.Cover with water or broth.

Bring to boil,throw in cilantro.

Reduce heat and let it simmer for 15-20 minutes.

Can be served with sour cream and/or a squeeze of lime juice.


Flatbread Pizza

quick and easy pizza


This Flatbread pizza recipe is a quick and easy meal to make especially when your day seem to be very hectic to spend a lot of time in the kitchen.You can choose from variety of breads, sauces, and toppings.You can also make your flatbread pizza from naan bread,pita bread or plain any other choice of flatbread.Wheat,white, or gluten-free type.Sauces are versatile as well,marinara,pesto,alredo, or plain olive oil garlic spread.


Ingredients for vegetable pizza as pictured above:

whole wheat naan bread

mozzarella cheese shredded

bell peppers diced

sun dried tomatoes

fresh tomatoes diced

green onions chopped

feta cheese or parmesan cheese


1/3 cup olive oil

3-4 garlic cloves crushed

salt and black pepper

dried oregano,basil,and/or parsley (optional)



Preheat oven to 400 degrees.

Combine spread ingredients in a small bowl. Spoon or brush it on the flat bread.

Sprinkle mozzarella cheese following with the rest of the toppings.

Bake until cheese is melted and bubbly.



Sorrel soup (Borscht with shchavel)

 This is a classic Ukrainian/Russian sorrel soup that’s often called “green borscht” because of the sorrel.It has similar leafs of spinach and sour to taste.You can cook it with meat or make it vegetarian, ( that’s how I usually cook it), but if with meat I usually make my own chicken broth. Serve it hot with a dollop of sour cream and crusted bread.

1 onion chopped
1 carrot peeled and shredded
8 oz. tomato sauce
4 cups chopped sorrel
3 hard boiled and chopped eggs or  uncooked whisked with a fork
3-4 potatoes diced
10 cups water or chicken broth/stock
2 tablespoon chopped  fresh dill
1 tablespoon chopped parsley
1/2 cup chopped green onions
3 tablespoons oil
2 bay leaf
salt and pepper
sour cream
*optional- 1/4 of shredded cabbage and add 1-2 crushed garlic to onion and carrots if cooking vegetarian.

Heat a pan or large pot on medium heat.
Add oil to the pan/pot.
Add onions and carrots.
Saute onions and carrots until golden brown.
Add tomato sauce and bay leaf.
Cook for about 3-4 minutes stirring often.
Add the potatoes and broth/stock or water to the pot *
Season with salt and pepper.
Bring to boil on high heat then reduce heat to low and let  potatoes cook for about 15-20 minutes.
Add sorrel,eggs,dill,parsley and green onions.
Cook for 1 minute and remove from heat.
I like my soup to sit for awhile to get the flavors combined, then serve in approx. 30 minutes with sour cream and crusted bread.

*If using a saute pan, transfer the onions,carrot and tomato sauce cooked mixture  and potatoes to the pot with boiling water or stock/broth.Let it cool until potatoes are done.