Superbowl Sunday is over

Starting this blog has been a challenge. I won't go into details, but I'm finally ready. One of my biggest challenges has been to narrow my focus. I think that this begining recipe does this. I have a teenage who is trying to be a vegetarian. She started by stating that she was going to be vegan, but changed her mind when I pointed out that cheese twists contained dairy. Now she is actually including fish in her diet - this is good. Daily challege number two is a husband who needs a gluten free diet - no diagnosis of celiacs, but definite problems with gluten - GI upset (won't go into details) and respiratory congestion are the main symptoms. Preparing meals that are health, that every one can eat can be fun, frustrating as well as a learning experience. I am hoping that others can benifit from my food journey.

This is a salsa recipe that I have adapted from a recipe that I found on "Allrecipes" With all corn tortillas this can be a meal.

Spicey Bean Salsa:
1 (15 ounce ) can Black Beans - rinsed and drained
1 (15 ounce) can Black eyed peas- rinsed and drained
2 cups frozen kernel corn
1/2 cup chopped sweet onion
1/2 cup chopped red bell pepper
2 chipoltle peppers in adobo sauce - minced
1 (14.5 ounce) can diced tomatoes, drained
3 ounces balsamic or red wine vinegar
3 ounces olive oil
1 tsp each- basil, oregano and parsley
black pepper to taste.

Simply mix all ingredients in a large serving bowl - allow flavors to blend for at least an hour before serving.

I served this a two parties with great success. At both parties were guests who needed a gluten free option as well as guests interested in a vegetarian option. This dish makes them both happy.