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Passion for cooking and bringing events into peoples life's. I'm bringing you many delightful flavor's of what you might be missing. cooking couldn't be so simple.

Tuesday, December 22, 2015

Christmas Cookies

I wanted to share with you  a little something from my childhood. I remember me and my papa would get tasty platters of cookies from my aunties mother in law. She would slave all weekend long or maybe longer making a variety of cookies, treats, fudges and more. We would get one of the see through like platters (a real plate) none of that dollar store plastic plates. She was legit. She later down the years opened up "Patty's Chocolatier". It was a cute little spot in my home town and I do believe she shared wonderful holiday joy.


Christmas Cookies














I decided to start off a few years ago by making the peppermint candy canes ( I loved these the most). I wasn't into baking but a realize why I wasn't as good. Everything is very precise, therefore keep measuring all the ingredients carefully. Butter needs to be softened when asked, don't mix baking powder with baking soda. In the end you will thank me. As my friends would say "Auntie Daisha" or "Mama Daisha" knows best.

Candy Cane Cookies (Betty Crocker)
1cup sugar
1 cup of butter or margarine; softened (let it sit out in the kitchen for about 1 hour or so)
1/2 cup milk (2%)
1 teaspoon of vanilla
1 teaspoon of peppermint extract
1 egg
3 1/2 cups of all Gold Medal all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1/2 teaspoon of red food coloring
2 tablespoon of finely crushed peppermint candies (don't use candy canes) /
2 tablespoon of sugar

Directions
Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.

For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.

Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Hello..... everyone needs snicker doodles in there life. Here's the recipe that I used for my tasty treats. If you want to cheat get the Betty Crocker on for 2.00 bucks at Target.

Snicker Doodles
1 1/2 cups sugar
1/2 cup of butter or margarine, softened
1/2 cup of shortening
2 eggs
2 3/4 cups of Gold Medal all-purpose
2 teaspoon of cream of tart
1 teaspoon of baking soda
1/4 teaspoon of salt
1/4 cup sugar
2 teaspoon of ground cinnamon

Directions
Heat oven to 400ºF

Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.



Sugar Cookies
Recipe Credit: Sugar Cookies
1 cup butter; 2 sticks of softened butter
1 1/2 cup graduated sugar
1 egg
2 1/4 cup all purpose flour
1/2 teaspoon baking powder
1 3/4 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla
1/4 cup of granulated sugar for rolling


Butter Cream Cheese Frosting
3 cups of confection sugar
2 teaspoon vanilla extract, pure
1 package of cream cheese, 8 oz.
1/2 butter, salted

Directions
I whisked together the butter and cream cheese (softened a bit), then added the vanilla and confection sugar until well blended.

With Jam
1cup of butter cream cheese frosting
5 teaspoons of jam

Whisk cream cheese and jam until incorporated

Directions
Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.
Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.
Stir in flour, baking powder, salt, and vanilla.
Scoop cookie dough by the tablespoon full and roll into a ball.
Add granulated sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of granulated sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart. Lightly press each cookie down. Bake for 8 to 10 minutes or until lightly browned.

Thumbprint Cookies
3/4 cups softened butter
2/3 cups of white sugar
1 large egg
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/8 teaspoon vanilla extract
1/3 cup of your favorite jam (Sara Beth's in NYC: raspberry/strawberry)

Directions
Whisk together flour, baking powder, and salt.
In another bowl, whip the butter and sugar until fluffy (or in a mixer for 5mins). Beat the egg and vanilla in the mixture until combined. Slowly beat in the dry ingredients mixing until incorporated.

Scoop the dough into 1inch balls with cookie or ice cream scoop and roll into sugar. Place each balls about 2 inches apart on parchment paper.

Press a thumbprint into the center of the ball about 1/2 inch deep in the cookie. Bake at 350 degrees (preheated oven) for 12 to 15 minutes. Fill each indention with about 3/4 spoonful of jam.

Bake the cookies until they are golden from on the edges, about 15mintues.

My final product.....



No Bake Cookies
Recipe Credit: No Bake Chocolate Oatmeal Cookies
My momma would always make these (my best friends mom). I love them sooo much. I know they are a lot of sugar I can taste it, but I'm the cookie monster. Its really something I love and enjoy. I hope you enjoy it as much as I do.
2 cups sugar
1 stick butter (1/2 cup)
1/2 cup Pet (evaporated) milk
1 teaspoon vanilla
2 1/2 tablespoons cocoa
1/2 cup peanut butter
3 cups oats

Directions
In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat.
Let boil for 5 minutes, stirring constantly.

Remove from heat and stir in peanut butter and oats.
Spoon out quickly onto wax paper or aluminum foil.
Cookies will harden as they set.

 
Peanut Butter Blossoms
Recipe Credit: Peanut Butter Blossom
48 Hershey's Kisses
1/2 cup butter
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat butter and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture
 

Rosemary's Tasty Treats













Enjoy!
Happy Holidays.

Daisha M. Nieto


Monday, December 21, 2015

Seattle, WA / Zillah, WA

At the end of August I went home after living in NYC for 2.5 years (time flies) I felt like I needed to go home an do the things that I miss most.

Eat Teriyaki Teriyaki and Wok
Have a maple bar donut at Top Pot Donuts
Go to Pikes Place Market and view all the tasty fruits and veggies
Hang out at Kerry Park and take a photo
Take a road trip to Portland (I miss driving a lot).
Enjoy an evening at Joeys South Center with my dearest friends Joeys Southcenter
Go to my old house in Interlake and see my favorite cat Snug (he missed me a lot)
Check out the city and breath in the fresh air, yet travel with NO one else on the road but me

It was an eventful trip. I was gone for five days and it was the best trip I had in a while, besides D.C. wait Philly was fun too, oh but I did enjoy my road trip to Cincinnati, Ohio. Then again I really need to think about the few road trips to CT. I really love and enjoy traveling and it allows me to really focus on what others are doing in their lives, eat tasty food, and I really just want to be able to get in a car and drive, to hop on a bus after a long week and sleep and listen to music and arrive in a new city and have fun. I enjoy what I feel like after I do something.

Living in NYC has made me learn so much about myself. I've learned that I can love someone someday. I have also come to the understand that having a car, house, and animal isn't the best thing for me right now. I know there are THINGS I want, but I have a journey and trip that is sooo much more to me than settling down right now. I may have came to NYC for love, but I have to remember why i am in NYC. I only want to stay for a little bit, and i don't want to struggle or allow myself to ONLY be able to do a few things. I like being able to do anything and get out and do anything. I don't want the weather, my friends, or my lover be the one to keep me refined from that.

I've also learned what a "loyal" friend is and how much my friends back home mean to me. I love each and everyone of them in a different way and I will always be able to reach out to them with whatever I have going on and they will be there. They aren't going anywhere, they are going to be a part of my life always. At this point in my life I need to look out for me, and what my best interests are.

I have also learned that I do know how to be a minimalist. I don't like the idea of having too many things and I like the idea of just leaving tomorrow and not looking back. I want to continue having fun and shine lite into others life and really make others enjoy life weather its trying a new restaurant, going to HH because you are having a shitty day, hang out on the beach because that is what we need to do on a Saturday, have a birthday party to celebrate you being on this earth. All these things make a huge difference in each of our lives, but we also need to be open to embrace it. There is sooo much going on around us that we really can't even believe to see because we are sooo caught up on what we got going on. Therefore I advise once a week take a min to people watch, take a min to look in another lens, take a look at what can be yours if you really want it.

Stop telling yourself that you "want", you "need", you "try", and ask your self are you really telling yourself the truth?

At the end of the 2 years living here I really have to say its been great, its been sweet, but it is time for me to find a new journey and new chapter in my life. I'm not looking to run, I'm not looking for something. I just want to live, be me, share stories, enjoy life, and eat great food, because we ONLY live once and that is the only thing I can tell myself without lying.
My Momma's Monkey Bread- Delicious
Pull Pork Sandwich W/ Dip
My Family in Zillah
My Papa's Grapes
My Papa's Company

Homemade Beechers "Marco Polo" Mac & Cheese W/ Sausage

 
Homemade Beechers "Marco Polo" Mac & Cheese
 
smoke sausage (kielbasa); sliced in 1/4 inch cuts
1 clove garlic; diced 
1/4 cup of white onion (separate)
Cut slice of yellow squash
4 cups of spiral pasta
1/4 milk
1/2 cup of marco polo cheese
1/2 cup of Mexican blend; shredded
dash or two dashes of ground pepper
Handful of canned whole peas, optional
 
Directions
 
Bring 1/4 cup of water to a boil, add spiral pasta and cook "al la dente"
In a pan add a swirl of olive oil, garlic, and onions (set some aside), and squash. Remove veggies and add the sausage; brown on each side. Set aside on a plate. 
 
Start the rue (use the same pan) add the "set aside veggies" into the pan. Add the milk and cheese bring to a simmer and add pepper (just a dash), until smooth. Add the veggies, sausage, and pasta in the pan. I added peas, but this is very optional. I just wanted it for the color.
 

Monday, November 23, 2015

Thanskgiving 2015

This year I went out and bought everything for my little thanksgiving for Sunday. I wanted turkey, green bean casseroles, cauliflower mash potato's and stuffing. I had two items Ive never made on the menu this year (I always have to challenge myself); the stuffing (with the turkey and without) and cauliflower mash.

I ended up cooking everything in less than three hours. It wasn't stressful at all and I had leftovers for days. I'm really glad I was able to pull everything off. I got 95% of my ingredients in NY Trader Joes on my lunch and then brought everything home Friday evening. Saturday I went out to find cornbread and that was the key ingredient I was missing. I cooked the corn bread during the morning and let it sit out all day. I made breakfast burritos and those were a hit to hold me over until........the thanksgiving feast. I started baking cookies around 11am and then preparing my feast around 430pm. I was finished and cleaned the whole kitchen by 800pm. I was very proud of my self. I will have to say that I will have turkey for about five days this week. I'm going to need to throw in a burger or two for lunch or dinner.

DRY BRINE TURKEY....

Preparing the Turkey (15-20 ppl with leftovers)
1 (20-pound) fresh turkey
1 1/2 sticks softened butter
3 tablespoons minced fresh rosemary leaves
3 tablespoons chopped orange zest

2 Turkey tenderloins (small portions or two people with leftovers)
Salt and Pepper (1 teaspoon each)
1 teaspoon lemon zest
1 teaspoon orange zest
4 sprigs of type; finely diced
1 teaspoon parsley

1. Rinse off with cold water and patch dry, sit and rest. Use a towel and butter the pan graciously. Add the dry ingredients all over the turkey and underneath. Cover in an oven safe pot (the one you will bake it in) and place in the fridge for 5 hours or overnight. The smells are amazing once you remove it.

2. Keep the pot covered in room temp for about 10 mins. Add dressing to the pot (cranberry, brussels sprout, and corn bread stuffing: recipe to follow) and bake for about 1.5 hours. Remove from the oven.

3. Add 1/2 tablespoon of butter throughout the pan and cook with pot uncovered for about 10- 20 mins; crisp the stuffing and brown the turkey edges.

TURKEY GRAVY

1 to 2 tablespoon flour
1 cup of low sodium veggie broth (trader joes)
5 to 10 syringes of turkey drippings (chucks and all)

1. Whisk drippings (I like chunks of turkey too) and 1 tablespoon flour at a time on medium - low heat in a sauce pan. (Imagine a little thyme/parsley/rosemary/sage flavors all up in that gravy).... I can smell it now. WOW, getting a little hungry too.

2. Add the broth a little bit at a time.Whisk vigorously as it will start to thicken, add the broth until its a smooth consistency. Make sure the lumps are out.

3. If you want to strain the gravy you can. Fancy people use a white cheese cloth, but I use a strainer over a pot and then in a fancy serving dish for the table. I now add a little pepper and salt if needed. Make sure you sample it before placing it on the table. We don't want grandpa to add more salt to your homemade gravy.

CAULIFLOWER MASH POTATOS

1 cup of cauliflower; diced (cleaned )
1 cup of russet potato; diced (cleaned and skin off)
1 tablespoon cream cheese
1 tablespoon butter
1/4 cup milk
Salt and Pepper (dash)

Boil cauliflower and potato with a little a pinch of salt in the water. about 15mins or until cauliflower and potato's are ready. Rinse. Add milk, butter, cream cheese, and seasonings in the same pot and blend well until cauliflower is completely blended together. Serve hot. Taste and serve.

BUTTERNUT SQUASH, BRUSSEL SPROUTS, GALA APPLES, CORN BREAD STUFFING

2 cups of butternut squash; cubed
2 cups of brussel sprouts; quartered
1/2 gala apple; cut into a 1/2 inch dice
1/2 shallot
2 tablespoon of olive oil; divided into 1tble and 1tble
1/4 cup of onion. diced
1/4 cup of celery, diced
2 slices of whole wheat bread; diced
1/2 pan of 1 day old corn bread; diced
1 teaspoon of thyme, chopped
1 teaspoon of parsley, chopped
3 bay leafs (disregard later)
1 cup of organic veggie broth
handful of dried cranberries

Directions
Heat oven at 400 degrees. Add squash, sprouts, and apples to olive oil, shallots, salt, and pepper and lightly toss then place on parchment pepper on a cookie sheet. Roast until veggies are tender. Remove veggies from the oven. Reduce heat to 350 degrees.

Add olive oil to a large pot. Sauté celery and onions and cook until translucent (5-8 mins). 

Add the roasted veggies in the pot and stir in the veggie broth. Stir until bread has soaked up most of the juices. Add a dash of salt and pepper to bring out the flavor. Transfer to the baking sheet again and bake for about 30mins at 350 degrees. Serve hot.

GREEN BEAN CASSEROLE

1 can of condensed cream of mushroom soup
3/4 cup milk (2%)
1 tsp of soy sauce
dash of pepper for seasoning (I like a little more than normal)
4 cups of cooked cut green beans or two cans of drained any style green beans (I LOVE sliced)
1 1/3 cups crispy fried onions



Directions
In a casserole dish or pie pan (that's what I used) stir condensed soup, milk, soy sauce, and pepper, then add 2/3 cups of the fried onions. Bake at 350 degrees until the dish starts bubbling. Then add the additional fried onions for another 5 mins until they are golden brown.

Napkin 101... look up a great idea on Pinterest. I did for the first time and it was loads of fun and everyone thought you spent hours decorating the table. It took me literally 20mins.




 

Friday, November 13, 2015

Befunky.com: FREE ONLINE PHOTO EDITING

Ok I have a guilty pleasure that I would like to share with you today. I've recently been into getting drawing, coloring (adult coloring books), designing, and allowing my creative side shine. I've been really into re-creating recipes but making sure I write them down. I love to create them and have actually been taking this up a lot on my down time. I wanted to share with you one of my easy holiday creations that tends to BLOW the socks off people when you give it to them...
Project: wrap them into

 

Wednesday, October 14, 2015

Fall Soups Made By Dstyles

Tortilla Soup
Ingredients
(two servings)
1/8 cup of onion; diced
1 garlic clove; diced (small)
olive oil, just a swirl
salt and pepper; dash or two
2 cups of veggie broth (I make mine)
1/2 can of Rotel (Mild) or Original
1 handful of corn
1/2 can of black beans
seasoning; dash of chili powder, smoked paprika, and cayenne pepper; equals 1 teaspoon
1/4 cup of crushed tortilla chips or tortilla strips
1/2 avocado when serving
1 dol up of sour cream

Family Serving
1/4 cup of onion; diced
1 garlic clove; diced
olive oil, just a swirl or two
salt and pepper; dash or two
4 cups of veggie broth (I make mine)
1 can of Rotel (Mild) or Original
1 can of corn
1/2 can of black beans
seasoning; dash of chili powder, smoked paprika, and cayenne pepper; equals 1 teaspoon
1 cup of crushed tortilla chips or tortilla strips
1/2 avocado when serving
1 dol up of sour cream

Directions
In a medium pot sauté onions and garlic with olive oil and season on medium-low heat. Add the broth, corn, black beans, Rotel, and chili powder seasoning mix. Simmer for 15 to 20 mins on medium to low heat. Add the diced Avocado and one dol up of sour cream. This was such a delight to eat last night after being sick for a few days I needed this. ENJOY!




  Easy Way To A Mans Heart.....

1/4 cup of turkey meat (or ground beef is ok)
2 garlic cubes; peeled and diced
1/4 cup of diced orange pepper
1/4 cup diced yellow onion
pinch of garlic salt
2 cups and 2 bouillon chicken cubes
1/4 cup of diced carrots
1/4 cup of yellow zucchini
1 tsp. of chili powder mixture
1 (I'm telling YOU one is all you need) Chipotle Chili Pepper in Adobe Sauce
3 tablespoon of Adobe Sauce
1/2 can of the Trader Joes; Corn Chili Salsa or 1 cup of corn
1 12oz can of kidney beans
1 8oz can of diced tomatoes
1 tablespoon chopped fresh parsley and for serving too tablespoon

Cook the ground turkey (or beef) with the garlic and onions, then add the rest of the veggies for about 15mins. Add parsley, salt, pepper and chili powder mixture, and a pinch of garlic salt. Add water and bouillon cubes and bring to a boil. Lower the heat and bring the pot down to a simmer, add the kidney beans, diced tomatoes, and corn chili salsa. Simmer until everything is well blended.

Serve with a pinch of fresh parsley and spoonful of Sour Cream

Chili Powder Mixture; 1/2 tsp., smoked paprika, 1/2 tsp. of chili powder, 1/2 tsp. of cayenne pepper: mix well and use with all your tasty soups. Delicious
 
 This is mine that I made over the weekend and boy was this baby tasty....
Its simmering
 
 
Weekend Potato Soup....
 
2 pieces of slabs of Bacon; deiced up
1/2 onion; diced
3 stalks of celery; diced
3 organic carrot; diced
1 cup frozen corn
4 potato's diced and cubed
1 bouillon cubes and 2 cups of water; make ahead
1 to 2 tablespoons of flour
1/4 cup of half and half splash or two of 2% milk
dash of salt and pepper
1 teaspoon of everyday seasoning (trader Joes brand)
1 teaspoon fresh parsley
1/2 grated cheese: trader joes peppered parmesan and cheese (totaling 1 cup)
 
Crisp up the bacon and drain. Remove the bacon from the pot, but leave a little of the grease and add the veggies, cook for about 2 minutes. Add the diced potatoes and everyday season, salt, and pepper then pour in the broth and bring to a boil. You will start to notice the potatoes are starting to get a little tender, at least 15 minutes or so. In the meantime whisk together the flour and the milk then pour in and cook for about 5 to 7 minutes longer. Prepare your blender to removed 1/2 the soup and blend, then add the corn to the pot to continue to cook. Once the consistency is mixed add back to the soup in the pot with the corn. Add additional seasonings to your liking, while adding the cheese and parsley to the pot. Cook until blended well, serve with sour cream, bacon chunks, and cheese, and chives if you want. Yummy. ENJOY!
 
soo delicious and tasty
 
 Delightful Chicken Noodle Soup....
 
I was really excited to make this simple yet delicious soup for the weekend. I've been fighting a really bad cough (I'm sure you have it, or you will get it, or you know someone who has it). Its going around in NYC.... Ahhhh
 
This soup was perfect to really finished the end of this. I already had all the ingredients because I have been making soups weekly, but this time I decided to cook with Swanson chicken broth. I never ever use it, but I didn't feel very well, not that it makes much of a difference. 
 
1 teaspoon of olive oil
2 cloves of garlic; finely chopped
2 medium carrots; diced
2 stalks of celery; diced
1 tsp of everyday seasonings (trader joes) or 1 bay leaf
1/2 onion chopped; finely chopped or green onion; diced
2 tenderloins of chicken cubed (baked in oven with olive oil and a dash of butter with salt and pepper)
2 cups of wide egg noodles
1 teaspoon of parsley
dash of pepper (1 teaspoon)
1 can of Swanson
1 cup of warm water
 
In a sauce pan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally. Add everyday seasoning or bay leaf.
 
Add water to a different pot and cook the noodles until almost done, about 10 mins or so.
 
Stir in remaining ingredients to the pot with veggies; heat to boiling; reduce heat. Cover; simmer about 10 mins or so (check the carrots and onions until they are almost done). Drain the noodles and add to the pot, remove bay leaf and serve. This is a delicious lunch. I made a delicious cheese and turkey sandwich to really heat up my soul.
 
with a sandwich on the side... ( I can't have soda right now) I'M SICK
2 pieces of whole wheat/12 grain honey oat bread
3 medium in thickness pieces of peppered deli turkey meat
spread until covered with both spicy mustard and mayo/miracle whip (I like miracle whip)
Add butter on each side of the bread, add to the medium-low heated pan and cook for about 5 mins on each side until golden brown on the sides.
 
Cut in half and just taste the flavors, I can smell it now...
Enjoy
oyster crackers are my favorite


Tuesday, September 29, 2015

FALL Veggie Enchiladas

I wasn’t too sure about making this last night, but then I tasted it after it was done. “HOLY MOLE” this MIGHT be the best enchiladas I’ve made. No meat and still delicious, always my favorite. Keep it simple and you will always get the best results.

Ingredients
Yellow Squash
Zucchini
Onion
Green Pepper
"Real "Frozen Corn (frozen or from TJ's)
Canned sliced olives (8oz can) – ½ the can
Wheat and Flour Tortilla – 1 package (8 tortillas)
1 cup of four cheese blend
1 cup of Mexican blend
Homemade “overnight” Black beans (made these one day before);
(Ree Drummonds Recipe); OR black beans from the can
Red Mild Enchilada sauce (Trader Joes, taco bell, Ortega, Goya); anyone it doesn’t matter) – 12oz can
Directions
Dice up all veggies and sauté in a medium pan and then add the frozen corn about 5 mins later in olive oil. Add a little pepper and dash of salt until squash and zucchini are almost cooked. Remove from heat and set aside.
I use Trader Joes wheat and flour tortillas ($1.99: ALWAYS) found in the bread aisle. I heat 6 at a time in two paper towels covering the tortillas all around, and sprinkle a little water to coat the paper towels, this allows the tortillas to be easier to work with (they tend to break if they don’t have the moisture). Please keep this for the LAST step so they don’t get dry or hard (they will).  Cook for about 15seconds, and then I remove them right away
Add the enchiladas sauce to the bottom of the pan, this helps from sticking. Dip each side of the tortilla in the sauce and keep adding when needed, but TOO much. You want some alway on the bottom, when you don’t have room add some to the top of the tortilla, but remember this is a messy dish.
Start the assembly line; veggies, cheese, black beans, fold and keep assembling until the pot is full.
Rule of thumb for me: I cook enough for three days, otherwise I get tired of the same thing (lunch and dinner and of course sampling amounts too).

Ingredients
(two servings)

1/8 cup of onion
1 garlic clove (small)
olive oil, just a swirl
salt and pepper
2 cup of veggie broth
1 handful of roasted corn
1/2 can of black beans
1/2 can of Rotel
 seasoning: dash of chili pepper, smoked paprika, and chili powder to equal 1 teaspoon
1/2 cup of tortilla chips chopped up or tortilla strips 
1/2 avocado for serving1 dol up of sour cream

Family Size
1 /4 cup of onion
1 garlic clove
olive oil, just a swirl or two
salt and pepper
4 to 5 cup of veggie broth (you want more broth)
1 can of roasted corn
1 can of black beans
2 can of Rotel
seasoning: dash of chili pepper, smoked paprika, and chili powder to equal 1 tablespoon
1 cup of tortilla chips chopped up or tortilla strips
1 dol up of sour cream1/2 avocado for serving

 
 Directions
Add olive oil to a medium size pot (family and two servings) and sauté the garlic and onion with a dash of seasonings; salt and pepper. Add 2 cups of broth, corn, black beans, rotel, and chili power mixture. Simmer for about 15 to 20 mins. Taste the flavors. Add some salt/pepper if needed. Dice the avocado and tortilla chips