I’m pathetic, I know. No excuses.
Dinners, lately:
The last of the garden’s bell peppers stuffed with chicken, couscous, and feta
Salad
Homemade applesauce from Applesauce Day (This year’s yield: 73+ quarts!)
My mom’s not-really-authentic but very, very good Sweet and Sour Pork, tweaked by me toward somewhat greater authenticity
Rice
Salad
Ragu made with cross-cut beef shanks
Jazzed-up Polenta with corn, feta cheese, and cream
Salad
Tonight:
Black Beans and Rice
w/ sour cream and cheddar
plus
w/ cilantro and avocado if I’m not too lazy to walk the 2 blocks to the Latino store in a few minutes
Cornbread Muffins
Fried Apples w/ Vanilla Sugar
Easy Black Bean and Rice
This recipe is perfect! It is healthy, delicious, and fast, fast, fast. I especially love it because it is easier and quicker to prepare than most convenience foods but it doesn’t taste like it came from a box. I keep the ingredients on hand in the pantry so I can make it any evening when time is short and appetites are large.
1 T. olive oil or other vegetable oil
1 small onion, chopped
1 T. minced garlic
1 t. ground cumin, optional
2 cans (19 oz. each) black beans
1 can (14.5 oz.) mexican-style stewed tomatoes
hot cooked rice, optional
sour cream and shredded cheddar cheese, optional
Saute onion and garlic in oil until softened. Add beans and tomatoes. Heat through. Serve over rice and top with a dollop of sour cream and a sprinkling of cheese, if desired. Serves 4-6.
Tonight, I’ll incorporate the approximately 1/2 c. leftover beef ragu into the beans.
Easy, tasty, filling, warming — that meets all my meal criteria for the day.
Now get up and go cook something good.
Follow
