?

Log in

No account? Create an account

Previous Entry | Next Entry

the cooking lately


I've been looking forward to French toast (or "fried bread" as Mom so succinctly calls it), made with the German dark rye, Penzey's "tsardust memories" spice blend (salt, garlic, cinnamon, pepper, nutmeg, marjoram), and allspice. 
Finding myself short on milk, I instead used some of this morning's coffee (cooled, so it wouldn't pre-cook the eggs). 

It tasted wonderful.  Reminded me of Russian black bread. 

I also added chia to the egg mix, and topped the toast with Greek yogurt (along with butter, of course), but that's just because I'm on chia and Greek yogurt kicks right now.

Yesterday was the Halloween potluck at work.  A pretty good spread, but a bit small, so I'm glad I brought a large vat of main dish.  
Vegan and I think also GF, mainly because I like the challenge, but also to provide an alternative to the weenies-in-cocktail-sauce staples of the Midwestern potluck.

And for once I actually remember the recipe:  

one 1-lb bag dry black beans, cooked
3 C (dry) rice, cooked (I used half brown rice and half red rice)
1 lb carrots, cubed and steamed/microwaved
Combine beans, rice, and carrots; don't drain first unless there's excessive liquid
Add 2 T fenugreek
Add 2 jars Mrs Renfro's pomegranate salsa, plus some water to get the last of the salsa from the jar.

At this point, it's cooked; you could just warm it through and be done.
But the long simmer helps, so it's excellent crockpot fare.
This makes a huge vat of food, but the recipe's easily halved.
 
With the black beans, two-color rice, and carrots, it looked very autumnal.
It seemed to go over pretty well; I brought home no leftovers.
Friending welcome, but lurking is fine too.

Constructive criticism is also welcome - whatever it is, trust me, I've heard worse.

Profile

ersatz_read
ersatz_read

Latest Month

August 2017
S M T W T F S
  12345
6789101112
13141516171819
20212223242526
2728293031  
Powered by LiveJournal.com
Designed by chasethestars