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Ridiculously Remiss from Spoonful

I have been too long gone. I apologize. I deserted my blog; hook, line, sinker; without even a backward glance. Why? Not because I haven’t been cooking…I had so much to share, and so many cooking conquests and yet not a single one was translated into blog-ese. part of it was that my computer was so darn slow (before I replaced the hard drive which apparently is kind of like computer Botox, takes away many of the visible wrinkles without completely erasing the signs of aging) and I was too impatient to wait for my pictures to upload or for the actual words on the screen to catch up with the speed of my typing (which frankly, isn’t even all that fast). Partially, it was studying for the NCLEX and job-hunting (which I passed AND got a job, hooray!) and part of it was a total dearth of the stories because I was not longer in the ER 3 days a week (soon to be remedied…eek!) And also…it was enjoying the summer weather…soaking up every single drop of sun and basking in its amazing warmth (until the Big Apple became the Baked Apple and I actually COMPLAINED ABOUT THE HEAT…never before has that come from my mouth). At last, I return.  However, my blog has missed many memorable exploits. For example, with the first fruit of the season to arrive in our CSA, I was inspired to try this:

rubies of the early summer

 

 

 

 

 

 

 

 

 

 

And with my lovely sis’ we ventured on even more cook-a-thons (she, holding my hand all the way through, as I rolled my eyes at the outrageous pickiness of the classic macaron recipe, and simultaneously steeled my nerves for my fear of failing) BUT WE SUCCEEDED! Recipe to come shortly, but I simply cannot do it justice today. A sneak preview:

double trouble

And with the increasing CSA bounty, I have had my hands FULL. And therefore, if for no other reason, the blog must come back, because all the awesome green (and other color) creations that I am making need to be recorded so I don’t forget them for next summer! Easy suppers (ie: taco salads, black bean veggie burgers, vegetable & tofu stir fries), crunchy lunches (read: massive salads) and delicious and different breakfasts…like the one I made today!

midsummer CSA love

Huevos Rancheros

“East Coast Style” inspired by Deb at Smitten Kitchen (who is my kitchen guru despite all the other cooking blogs I have found and delighted in…her taste is superb and her writing style is still my fave.)

Combination: Salsa Fresca con Salsa Verde Crudo (tomatillo salsa)

Makes about 2 cups.

2 large fresh ripe tomatoes, finely chopped (set aside)

10 tomatillos, husked and well washed, quartered
1/2 large white onion, peeled and coarsely chopped
3 garlic cloves, peeled and crushed

1 jalapeño pepper, stemmed, seeded and chopped
1/4 cup chopped cilantro leaves
Fresh lime juice or 1 teaspoon red-wine vinegar
Salt and freshly ground pepper, pinch of allspice

  1. Puree all ingredients together (reserve the ripe tomatoes) until smooth, then combine with the tomatoes that were set aside, taste and adjust seasoning as necessary.
  2. Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours.
Los Huevos
Tortillas (I humbly recommend The Tortilla Factory, white corn, AMAZING if you don’t have a tortilla press)
Eggs
1/2 cup cheddar cheese, finely grated
GOYA black bean soup (this brand is awesome, this is the secret to the ease of this recipe)
Salsa Fresca
Salt/Pepper
Heat tortillas in a lightly greased pan/skillet. Flip over when browned slightly. Top with some of the cheddar cheese. Crack an egg directly on top of the tortilla. Don’t worry if it runs over the edges a bit. It’s about to get way messier; embrace it! Season to taste with salt and pepper. When the egg is about halfway set, slide your spatula under and gentle flip the whole thing over. The yolk may break or it may not, either way, it’s delicious. Sprinkle a bit more cheese on this side. Cook to your preferred level of done-ness. Flip onto a plate and decorate as you desire with the black bean soup concoction, fresh salsa, and grated cheese. YUM
(pics to come)
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Posted by on July 23, 2011 in Breakfast, Snacks

 

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Spring has finally Sprung…today in my kitchen



Can I complain for one hot second? I’ll take a rain check on a verbal/written reply and take the silence as a ‘yes.’ I am fed up with winter. It rained for my sister’s entire outdoor graduation. Sideways rain, and I don’t think you can get more insulting than that. It rained for my graduation too, but I was happy as a clam to be inside a Track & Field stadium (addendum: I would not have found myself quite so content had it been a sunny-side-up day). I am angry at the weather. Angry to be on the East Coast, although, given the recent (and not-so-recent) rash of natural disasters and other not-so-natural disastrous events, I suppose I should feel at least a modicum of gratitude to be right where I am.  But I am not grateful for my location so much as the produce that it produces. Today, it a little market near my train stop I found all three of the above-pictured vegetables. I hadn’t a clue what to do with them, but daydreamed all the way home on the train, and by the time I arrived, I had the scaffolding of a couple of ideas in my head. I rushed home. I dirtied a lot of a pots and pans. I sweated in my kitchen for the first time in many moons. I requested fancy cocktails from my fiance for our guests. He provided them. (they were delicious) I had a mini-meltdown over 2 poorly poached eggs. Then I got the hang of it.

I took one singular picture…it doesn’t do the final dish justice…but if you want to try any/all of the mishmash medley of vegetarian sensations that I created, the lackadaisical recipes are as follows:

Creamy Polenta

6 cups of water with a dash of salt to speed the boiling process

2 cups dry polenta

½ cup cream

2 tbsp butter

¼ cup grated romano/pecorino/other fancy cheese

Salt & Pepper to taste

Bring the water to a rollicking boil before mixing in the 2 dry cupfuls of polenta. Lower heat and let bubble and brew at a simmer for 10-15 minutes. Stir in cream and butter, stir well and bring to a simmer again. Lastly, mix in cheese and season with salt and pepper to taste before serving. Best served hot. Makes 6 servings or more…

Mizuna Greens

A Japanese green, these tender young’uns have been descried as “piquant, mild peppery flavor…slightly spicy, but less so than arugula.” I tossed them lightly with sesame vinaigrette, toasted sesame seeds and finely grated pecorino.

Caramelized Rutabega

1 large rutabaga (cut into ½-inch cubes)
¼ cup butter
2 tbsp. brown sugar
1/8 tsp. pumpkin pie spice
Freshly ground pepper

Cut the ‘bega into small cubes. Boil in salted water until tender-crisp (about 10 minutes). Drain well. Melt butter in pot, add the rutabega, sprinkle brown sugar and mix gently until caramel appears, just a few short minutes. Add pumpkin pie spice and pepper.

Crispy Pan-friend Spring Onions

4-6 young spring onions

3 tbsp butter

salt, pepper, lemon

With a mandolin, slice the onions into rounds. Melt butter in a skillet and turn up the heat. Add onions and flash-fry for 1 minute on each side. Season the onions with salt, pepper and lemon. Drain any excess butter (can be used with the polenta for an additional seasoning flavor).

Poached Eggs

Tips:

  1. Do NOT boil the water. Do not let it simmer. Get the water “excited” with bubbles just barely appearing at the bottom. It is poachable now.
  2. Pour in a splash of vinegar
  3. Prep your eggs in ramekins, do not crack directly into the whirlpool you create.
  4. Make a whirlpool in the water with a spatula in your dominant hand, hold the ramekin containing the egg in the other hand, and gently dump it in the center of the whirlpool at the same moment that you remove the spatula
  5. Do not touch your egg as it swirls and gels. Close your eyes if you have to! Do not touch the egg. Trust it.
  6. Let it cook for at least 90 seconds before nudging it gently with the spatula to make sure it is not sticking to the bottom of the pan. If it is ready, gently scoop it out with a slotted spoon and put in a warm bath of water to await serving time.

I discussed egg poaching in a previous entry and recommended Smitten Kitchen for an excellent tutorial. I still  stand by this method, despite my initial failed attempts. Check it out for detailed instructions and pictures.

Happy happy spring!

 

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Healing Belly: Morning Glory Muffins

Sorry for the lame-O photO today...rushing around this morning and had to use my phone camera for the snapshot.

Mmmm, I made the most delicious and nutritious muffins yesterday. Truly! The word muffin is not usually synonymous with nutritious (even if it poses as nutritive) but this is actually factually a yummy-tasting specimen.  It doesn’t even taste like cardboard, as my mother suspiciously asked me today, point-blank, as I gushed about them. Rightly so, she is suspicious of replacing butter and other deliciously decadent fats with healthier alternatives like applesauce, and for the most part, she is right. Nothing stands up to butter and fat in the taste category. But if you are looking for something that won’t necessarily compete, but simply serve as a humble and healthy alternative, then this is it. And it won’t even make you muffin-top over those nice new pants you just purchased. Unless you eat 20 of them. Bah ha ha.

Morning Glory Muffins

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup white sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups grated carrots (about 3 medium-sized)
  • 1 apple – peeled, cored, and chopped
  • 1/2 cup shredded coconut (raw or sweetened, to taste)
  • 1 egg
  • 2 egg whites
  • 3/4 cup applesauce
  • 1/8 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 tablespoons chopped walnuts
  • 2 tablespoons toasted wheat germ (if you have it. I didn’t, and didn’t miss it.)

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
  2. For ease and speed: food process your carrots, apple, walnuts and coconut all together, and set aside.
  3. In a medium bowl, whisk together eggs, egg whites, apple sauce, oil and vanilla.
  4. In a large bowl, combine flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples, coconut and walnuts mixture. Stir in wet ingredient mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
  5. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed. (I had to bake them much longer, roughly 25-30 min – test the centers!)

Amount Per Serving  Calories: 194 | Total Fat: 4.2g | Cholesterol: 12mg

 
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Posted by on May 4, 2011 in Breakfast, Snacks

 

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The Crock Pot Saga: Texan Picante Chicken Sandwichitos

I’ve been meaning to post this recipe for quite a while, but kept it on the back burner–so to speak–(pahaha, so punny) since this whole Emergency Room saga began. I figured now is a great time to put it up, though, since it’s been wiggling its way into my food brain lately. Nothing like coming home from a 12-14 hour shift to the tangy and mouthwatering scent of barbecue sauce wafting out into the stairwell, and knowing that it’s coming from my own apartment. The best part about this recipe is that the prep time is next to nothing and it’s great for leftover lunches, too.

Texan Picante Chicken Sandwichitos

Cleverly named by: My fiance 🙂

– 1 medium onions or 1/2 large onions, thinly sliced

– 3 boneless skinless chicken breasts

– 1 cup ketchup

– 2 tablespoons cider vinegar

– 2 tablespoons molasses

– 1 tablespoon yellow mustard

  1. Cut the onion in half and slice. Line the bottom of the crock pot with the onions.
  2. Trim the chicken breasts and place on top of the bed of onions.
  3. Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I made the sauce the night before so that it’s even easier to prep in the morning.)
  4. Cook for 6 hours on low setting. While cooking, the sauce will thicken and darken and the onions will soften or perhaps dissolve completely depending on how thinly you’ve sliced them.
  5. When the chicken is falling apart tender, take two forks and shred the chicken.
  6. Serve on top of split buns. I like mine toasted and with a few spinach sprigs so they hold up better to the weight of the shredded chicken.

 
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Posted by on April 3, 2011 in Main Dishes

 

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Tempting Tidbits: A Finger Feast

This past weekend’s dinner party was… dare I say, “Wow?” I had many of fabulous sous chefs helping in the kitchen and some seriously expert meal planning assistance from my rockin’ Sister Chef. I have to say though, I am still quite proud of how it all came together. So proud that I feel a little cocky rooster boasting coming on…ahhh, it’s too big to restrain, I can’t quash it…it…oh no, it’s a photo explosion. Sorry, I tried to hold back. I failed. Here it is.

 

For the early bird: Rosemary Twice-Baked Bar Nuts
the bartender’s station. mojitos anyone?

 

snacks

snack station

All the fixins for Vietnamese Fresh Rolls
Asian Sesame Cabbage Coleslaw
Momofuku-inspired deviled eggs
The essential last (or first) course: dessert
Starring: these lovlies, peppermint patties

 

After that delicious food trip down Photo Lane, I truly don’t know what recipe to share first! I loved all the new ones that I tried, and literally the only kitchen snafu that occurred was slight burnage of kale chips. They were still deemed edible by the judges, however. One thing not pictured that I was really excited about (as were the guests, apparently, since not a single crumb remained post-party) were the Sweet Potato & Celery Root Croquettes. I found the recipe for a similar purée on the NY Times website, and found myself intrigued. Yet, as my sister astutely pointed out, puree is awfully hard to eat as a finger food. She brainstormed up croquettes, and after a little trial and error, a fabulous frying team, and a breadcrumb trail to pave the way, an incredible (if not incredibly photogenic) platter of croquettes materialized:

 

sous chefs protecting one another from oil spatterings

Ugly ducklings

So, even though they were slightly ugly and more than slightly fried, I have to trust my audience, and my boyfriend and rank them as the #1 bestseller. (Plus, you can reserve half of the puree to be eaten as a leftover – a fantastically healthy post-food coma snack!) Here’s the recipe. Since I made up the croquette version on the fly, I don’t have exact measurements. Experiment to the consistency that you like, then mold to your desired size and shape: patty, croquette stick, or melon ball.

Celery Root, Sweet Potato and Apple Puree

1 lb Yukon gold potatoes, peeled and cut into large pieces (I used half and half Yukon gold and sweet potato)

2 large celery roots, about 2 pounds, peeled and cut into large pieces

1 large or 2 small tart apples, such as a Granny Smith, peeled, cored and quartered

1/2 cup, approximately, warm milk or broth from the celery root

2 tablespoons butter or walnut oil (or a combination)

Salt and freshly ground pepper to taste

1. Place the potatoes in one saucepan and the celery root and apples in another. Add salt to taste to each, about 1/2 teaspoon. Bring to a boil, reduce the heat and simmer until tender, 15 to 20 minutes.

2. Drain the potatoes, and return to the pot. Cover tightly, and allow to sit for five minutes to steam and dry out. Drain the celery root and apples through a strainer set over a bowl. Purée all of the produce using a food mill or a potato ricer. Stir together, and whisk in the milk or the broth until the mixture is fluffy. Add the butter or walnut oil to the hot purée, stir until the butter melts, and season to taste with salt and pepper.

3. If you are dying for croquettes, let the puree cool first. Then mix in 2 eggs, 1/2 cup of Parmesan cheese, and a rounded cupful of plain bread crumbs. Add more breadcrumbs as needed to reach desired molding consistency. You can also dredge the croquettes in bread crumbs for a more delectable exterior. Lastly, cook the croquettes in a deep skillet on medium high until browned on both sides. The best thing about these babies is that they taste just as good served at room temperature as they do hot (if they last that long).

 

 
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Posted by on February 7, 2011 in Snacks, Vegetables and Sides

 

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Poaching a Snow Day: Perfecting Egg & Toast

Today’s snow day breakfast was this:

 

Just what the Nurse Practitioner ordered for a head cold on a snow day: poached egg with toast, tea and DayQuil. Yum.

For the record, last snow day’s breakfast was this:

 

Crepes A La Snow…

Made with this:

 

Uncle Bill's hand-hewn mixing spoon in its innagural batter

Apparently the only things I accomplish on snow days are delicious breakfasts. I haven’t been outside yet to view the (supposed) 19 inches of snow, nor have I cracked a textbook. But I did learn how to make poached eggs. Who knew that all it took was a splash of vinegar in a barely simmering pot of water, swirled into a whirlpool with a spatula? Now you know too.

Nothing much to add to the recipe that I found on Smitten Kitchen, except to comment that is perfect, has an incredible photo montage dedicated to the process (which I am not sure how she accomplished with only two hands), and is only missing red-hot chili flakes it its garnish. The toast fingers are ingenious. Check it out.

The crepes recipe was found in a tiny little cabin in the North Cascades, in an old cookbook. I think it is a pretty darn perfect recipe as well. I copied the recipe on an old sheet of notebook paper, which I now can’t seem to find anywhere. I promise the recipe in a future post, when I alight on the it again…

In the meantime, I will most certainly be making more poached-belly eggs. They are runny and delicious and my boyfriend is missing the “eggs-taste-good” gene, so they are all mine.

In my post-poached egg bliss, I am spending a moment reflecting on my clinical experience yesterday. I have given some more thought to bed pans. They really are dreadful. It was one thing to help my residents use the toilet while working in Assisted Living, but it really is quite a different thing to help a patient scoot a pink plastic oddly-shaped…thing… under his/her bum. From the moment I walked in at 7:30 to take vitals on my first patient, to the 30 minutes I spent before leaving at 2:00pm helping my nurse clean up a patient who had been lying in her own excrement for too long, most of my day was about poo. Again. I can’t seem to escape it. Even as a nursing student, where there are many more “important” things to mull over (like my recent successful IV insertion in the ED last week, or the deodorant container that was found in the rectum of another individual the very same day), poop just seems to follow me, and I really think it’s important to dwell on the un-enchanting topic for the patient’s sake. I think we all can relate. I hate needing to go #2 when I am on a camping trip, or in a public restroom. But sh*t happens, and sometimes you just have to. However, now put yourself in the shoes of your bed-ridden patient. Can’t you see the conundrum? Not only do you have to go #2 IN bed, you need to co-opt someone’s help in order to do it! And if you try to hold it, telling yourself you will be out of bed in just a few days? Oh no, you’ll be much worse off now: the doctors and nurses will note that you haven’t had a recent BM and will give you all sorts of fabulous concoctions to make more BM appear from your rectum than you ever dreamed possible. The bed pan will become a fleeting dream of the past, something you wish you had used gratefully, now knowing that the alternative is soiling your diaper/chuck every 5 minutes and needing to press the call bell for yet another fresh set of sheets.

The underlying theme of all this is the loss of dignity that seems to necessarily occur for hospital inpatients, especially of the bedridden variety. But is it really necessary? While crouched in a position of extreme vulnerability, trying to help a patient attach her diaper from where she was awkwardly standing over me holding onto the bed (don’t ask me how I got in this position), this patient looked down at me and shook her head sadly. She said, “Growing old really is the pits. Everything turns upside down and inside out and you look at the situation and it seems so surreal. I don’t even know how I got here.” From my awkward position and preoccupation with getting the diaper successfully fastened, I could hardly think of the right thing to say. I think I mumbled something comforting, but when I finally got her seated again, I tried to rectify the pacifying words I had said before. I gave her an opportunity to share more, but she seemed past the moment of vulnerable sharing. She smiled at me, held my hand closely and told me my hands were cold. She thanked me gracefully, and I was reminded how powerless yet strong these elderly people can be. What I wish I had said to my patient while crouched on the ground was this:

“You’re right. It can be difficult and frustrating to grow old and lose independence. I can only imagine what you feel like right now. I know that so many other people feel exactly the same way that you do, powerless and a burden on others. But we will all be in your place some day.  We all will need and rely on the kindness of others. I can only hope to age as gracefully and willfully as you. Your warmth and willingness to share helps me see you better for who you are, not just a patient but an individual with a life and an incredible story. Thank you for sharing part of it with me.”

Of course I didn’t say all this. But I hope she got the gist of what I wanted to share with her just with my presence. Her response to my fumbling care was kind and comforting, while another patient’s was jarring but just as understandable. At 7:30am, while I made rounds on my patients and taking vitals, I walked in to a patient’s room and greeted him, so as not to startle him out of his sleep. He didn’t look up from his cocoon of sheets. I gently pulled back the covers, as I do with many patients, and attempted to place the blood pressure cuff on his upper arm without disturbing him. Quick as lightning, his arm snaked out and grabbed my wrist and said a harsh, “NO!” Totally startled, I dropped the cuff and backed up quickly. I meekly mumbled that I was just a nursing student, there to take his morning vitals, and  that I was sorry to bother him. But already he was shaking his head. “No, no, no you cannot take my vitals. I don’t care what you are here to do. You all take my DIGNITY. Yes, my dignity, it is a good word for what you do, and I can’t take it anymore.”

His string of words made no sense to me in the moment, but I knew that they must connect to some event that I wasn’t involved in, although I felt personally wounded by them. I tried one more time to explain myself, but his refusal was clear as he pulled the sheet back over his head. Not wanting to risk another violent encounter, I left the room, shaken. I informed my nurse preceptor of the events, and she shook her head, confused as well. Since it was a new shift, we had both just arrived. However, she told me that this particular patient usually had a sunny disposition and had been singing to her just the other day. Later on, we discovered the source of his injury. Apparently, towards the end of the night shift, he had rung his call bell incessantly, to no avail. He needed to use the bed pan, and for whatever reason, no one responded. Unable to get it himself, he immediately felt stripped of power and independence. But his dignity was not lost, he said, until someone finally came in and put him on a bed pan and then left. That person, whoever it was, then went home, probably forgetting entirely that he/she had placed a patient on a bed pan and forgot to inform the responsible party in shift change. From my vantage, I could see how the mistake had occurred, but the patient suffered as a result. I know that one day I will make a similar mistake. It is impossible for a nurse or nursing assistant to remember everything, all the time. Mistakes are bound to happen. I don’t blame the nurse/tech who made the error, but I hope that when I make my mistake, I will have the opportunity to rectify it with the patient myself. It feels so bad to let someone down, especially someone who is so dependent on you. In this instance, I was able to listen to the patient and let him vent. He let out a torrent of emotion and feeling, and by the afternoon, he was singing again. It was a good outcome, and an important lesson for me. These wounds can be healed, and mistakes forgiven, but we have to listen to our patients.

 
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Posted by on January 27, 2011 in Breakfast, Healing Spoonful

 

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Spoonful of Beans

 

beans, beans the magical fruit...rinse them well and you won't toot!

YUM. Every time I go over to a certain friend’s house, she has the most delicious beans simmering on the stove.  The mouth-watering aroma fills her house. However, I never get to see how the process begins. It appears to be a seamless cooking process with no definitive start or finish. A dash of this and that, simmer for a few hours, maybe more, and then taste test. Sprinkle in a bit more of this and a lot more of that, then ¡voila! there are amazing beans to eat. Put them in a taco, mix them with stir fried kale and sausage for a nontraditional breakfast, or eat them solo, piping hot. Finally, after craving them for eons, I emailed her for the recipe. (By “eons” I really mean the extent of this freezing cold on the East Coast that they call winter, instead of appropriately titling it “Arctic Chill.”) Alas, my friend admitted that there was no official “recipe” but gave me a list of suggested ingredients and vague instructions. Trying not to get my hopes up, I went for it, infusing my own sprinkling style into the mix. No measuring spoons or cups used, just instinct. So that’s how the following recipe looks, laundry list style. I won’t be able to recreate exactly what I made today, but I have faith that I (and you) can create delightfully unique but equally delicious Bean Surprise.

Ingredient List

Beans (I use the 17-bean mix from TJ’s. Amazing mix at an unbeatable value)

A few yellow onions, finely chopped

Cloves of garlic, minced

Carrots

Apple or dried apricots

Cumin

Paprika

Cinnamon

Red chili flakes (or anything you desire for some heat)

Few teaspoons apple cider vinegar

Splash of wine

Worcestershire sauce

Chopped chipotle peppers from can (with sauce)

Tomatoes (fire-roasted can version, or a small container of tomato-ey salsa)

Brown sugar and salt, to taste

1) Soak beans overnight, or “quick soak” (soak them for an hour and then boil until slightly softened). Set aside.

2) In a large pan, sauté onions and garlic with a little olive oil and all the spices. Mix in carrots/apples/apricots.  Let these ingredients simmer together for a couple of minutes.

3) Add beans, (keeping some but not all of the liquid that you boiled/soaked them in) to the onion mixture.

4) In no particular, combine with apple cider vinegar, wine, Worcestershire, and tomatoes.

5) Cover and simmer gently over a stove for 1-2 hours, letting the flavors meld. This does not need to be tended often, just tasted occasionally and seasoned to taste. I added a small teaspoon of brown sugar and a dash of salt towards the end.

6) Let the mixture cook down until there is very little liquid left and it is a thick stew-like concoction. Enjoy served over toast, quinoa, eggs, in tacos, or any other delicious vehicle you can come up with.

 
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Posted by on January 9, 2011 in Legumes, Main Dishes, Snacks

 

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