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Food again!
Jun. 4th, 2012 06:45 pmThursday: Puerto Rican Beans and Rice. Get a cup or so of rice cooking and start cooking a pound of pinto beans. The beans should be just barely tender when done. (Presoaking the beans is a good idea.) In the meantime, fry up four strips of bacon, cut into roughly square pieces, in a dutch oven. When the bacon is almost done (but not crispy), add a chopped onion and chopped green pepper; saute in the bacon grease until getting to be tender. Add 8oz tomato sauce, 1/2t oregano, 1/4t garlic powder, 1/4t pepper. Hopefully the beans are done now; drain, reserving the water. Add the beans and 2-3c of the reserved water to the rest. Cook about 45 minutes until it's thick and everything is tender; add more water as needed. Serve over the rice.
Friday I got a confirmation of a third year (yay, I have a job!) so we went out for Chinese buffet.
Saturday a friend did a grilling night, so we brought a bunch of stuff:
Kale chips: Preheat oven to 300. Wash kale. Split down the rib and chop into, well, chip-sized pieces. Toss in a bowl with olive oil, then with salt. Lay out single layer on cookie sheets lined with parchment paper, shiny side of kale up (ribbed side down--then it won't stick.) 15-20 minutes, until the kale is just dry.
Roasted beets and turnips: Chop off the greens and roots. Peel the beets. (We've been using baby turnips so they don't need to be washed). Cut up as needed to make everything the same size; again, using baby turnips means they stay whole. Coat in a 50/50 mixture of honey and balsamic vinegar. Wrap in tin foil and throw on grill, or in oven on pretty high heat (400 or so). Takes 30ish minutes to tender.
Zucchini sticks. Don't skimp on the onion for the dip; it's a really good dip.
Sunday: black bean and mango quesadilla. Cut up mango, put with cooked black beans and cheese between two tortillas, pan fry. Delicious.
Today we had salads and there's a frozen pizza in, so there is balance.
Friday I got a confirmation of a third year (yay, I have a job!) so we went out for Chinese buffet.
Saturday a friend did a grilling night, so we brought a bunch of stuff:
Kale chips: Preheat oven to 300. Wash kale. Split down the rib and chop into, well, chip-sized pieces. Toss in a bowl with olive oil, then with salt. Lay out single layer on cookie sheets lined with parchment paper, shiny side of kale up (ribbed side down--then it won't stick.) 15-20 minutes, until the kale is just dry.
Roasted beets and turnips: Chop off the greens and roots. Peel the beets. (We've been using baby turnips so they don't need to be washed). Cut up as needed to make everything the same size; again, using baby turnips means they stay whole. Coat in a 50/50 mixture of honey and balsamic vinegar. Wrap in tin foil and throw on grill, or in oven on pretty high heat (400 or so). Takes 30ish minutes to tender.
Zucchini sticks. Don't skimp on the onion for the dip; it's a really good dip.
Sunday: black bean and mango quesadilla. Cut up mango, put with cooked black beans and cheese between two tortillas, pan fry. Delicious.
Today we had salads and there's a frozen pizza in, so there is balance.
