This is the portion of the day where I use my blog for shameless self-promotion.  ‘My movie’ (aka the film I have a supporting roll in), Colin Hearts Kay is going to be all over the place this week!   It’s making appearances in Philadelphia, New York, and San Diego.

If you live in those areas and are looking for some fantastical entertainment, you should check it out at:

PHILADELPHIA ASIAN AMERICAN FILM FESTIVAL

Opening Night, Thursday October 21st at 7:30pm
The Ibrahim Theater, Philadelphia, PA

click to purchase tickets ($12 includes after party)

NEW YORK UNITED FILM FESTIVAL

Opening Night, Friday October 22nd at 7pm
Cobble Hill Cinemas, Brooklyn, NY

click to purchase tickets ($10.75)

SAN DIEGO ASIAN FILM FESTIVAL

Friday, October 22nd at 9:15pm
The UltraStar theater, San Diego, CA

click to purchase tickets ($8)

Monday, October 25th at 9:40pm
The UltraStar theater, San Diego, CA

click to purchase tickets ($8)

Okay, back to your regularly scheduled blog reading:

If you move your eyes over to the right side of the screen you may notice that I have some advertising on my page.  I’m a part of a blog network called Foodbuzz.

I have to say, I’m a pretty big fan of Foodbuzz, they really promote foodie love in the blogosphere by organizing events for food bloggers, hosting conventions, and sending out samples.  I don’t usually take them up on their samples, but I’ve decided to try and be more of a “team player.”

They sent me off a couple of jars of Pace Picante Sauce recently.  This was a very good thing as I was running low on salsa.  But what’s a girl to do with two free jars of salsa?

Use it in soup of course!

I’m particularly proud of this little Crockpot concoction, it turned out really yummy!

Soup of the week: Southwestern Lentil (actually consistency wise it’s more of a chili, but there’s no actual “chili” powder in it, so I feel it would be misleading to call it Southwestern Lentil Chili)

Ingredients

  • 1 medium onion
  • 15 oz can of black beans
  • 6 cups vegetable broth
  • 1 lb frozen corn kernels
  • 2 cups lentils
  • 16 oz salsa
  • 7 oz can Chipotle peppers in Adobo sauce

Directions

  1. Dice onion and sauté until soft, but not brown.
  2. Remove peppers for Chipotle/Adoba mixture.  Mix in remaining sauce with onions and cook until integrated
  3. Dice chipotle peppers
  4. In slow cooker combine lentils, corn, black beans (rinsed and drained), salsa, onion and chipotle mixture, diced peppers, and broth
  5. Cook on low for 8 hours

Mmm, Mmm, fiber!

Breakfast

Egg white omelet with salsa and avocado
Whole grain bread

Lunch

Guys, this was really good.  You should make it.

Apple

Snack

Greek yogurt with trail mix

Dinner

When I got home from German class tonight I had one thing on my mind, “Ich habe Hunger!”

Roasted summer squash and eggplant, baked tofu (marinated in soy sauce, ginger, garlic, and sriracha),
quinoa