Tonight- Taco Salad. Local hydroponic lettuce with Spanish rice, black beans (from the pressure cooker!), avocado/lime/cilantro, and salsa ranch dressing.
A few days ago I made these lima beans with lemon juice, carrots, tomato paste, and fresh marjoram. I've never had fresh marjoram before I got some slightly too old stuff from work. I love it! I've always dismissed marjoram as inferior or secondary to herbs like oregano and basil. WRONG!
Last weekend I made the Southwestern Corn Pudding from VCon. I love this stuff- and it's a great way to use up a 1/2 can of coconut milk left over from making ice cream.I made some greens that I really enjoyed, too. I sauteed garlic and onions in some olive oil, then threw in cumin seeds, fennel seeds, and coriander. Then I added 16 oz of canned diced tomatoes and about 1/2 of a gallon baggie worth of chopped, raw frozen collard greens. I simmered them longer than I usually cook greens, about 20 minutes. But even the stems were so tender! On the side is some barbecue tofu cubes.
New kitten, Trouble, seems to be getting along swimmingly with Hannah and Billie. They even snuggle together! (This may be due to necessity since our house never gets above 62 and I think that is a gross over-measurement of the temperature. Yet somehow the heating bill is nearly $300...). At least all the animals have taken to snuggling with us through the night.
1 comment:
Awww. Those two are so cute together.
That lima bean dish looks delicious. Where do you get your lima beans and how do they come? I have only ever seen them frozen.
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