Breakfast: Jason had cereal (he is grateful for the almond milk) and made us breakfast burritos but Dai was still in the shower so she ended up making fried eggs for herself.
Lunch: sandwiches again - but this time Dai and Phyllis got the right ones.
Dinner: Pinto beans, cabbage and cornbread - that sounds hearty right? And kind of western and just down home wholesome to me. Whole foods without much frills.
Today I ran around like a crazy woman. At 3:30 I took Cress to gym. At 4, I took Phyllis to MMA. I stayed until 4:20 when I went to Los Paseos to get Dai from GATE. Then, I left Dai at home while I went back to get Phyllis at 5. Then I came home and realized that I needed to get something started for dinner. I didn't have a full pound of black beans left so I started pinto beans cooking before I had to get Cressida from gym and drop Dai at gym at 5:30. I came home and and looked online for something to do with the pinto beans that were about half way through their time.
I found this recipe to try. While I diced garlic, I got Jason to slice the jalapeno peppers, after which also enlisted Jason in making cornbread. I started slicing, thinly, the small green CSA cabbage and half the red CSA cabbage in our fridge.
The bean recipe is below. I cooked them halfway, then stopped it and added the additions and then cooked it again. Jason said it was smoky - and it was. It had heat but wasn't really spicy. It was so good with cornbread dropped in it to soak up the liquid. The cabbage was just steamed but then I transferred it to a bowl with a tablespoon of butter. That rocked, too. I ate two huge helpings of cabbage. It just really hit the spot. Phyllis wasn't too excited about the cabbage (remembered nearly choking on it) but she did chop it smaller with a knife and eat it.
We have a lot of polenta and not much cornmeal, so Jason used the Magic Bullet to grind some polenta a little finer for the cornbread. It was in a skillet and just perfect!
Cress doesn't really like bacon so she melted down (she was very hungry) and only ate part of her cornbread and some cabbage. She was really excited to hear we were having it while I was cooking it, but I do not think she got to really appreciate it because of all the tears. She told me she wasn't eating her soup. As dinner was winding up, and Cress was gone, I think Dai also referred to it as soup so I said to Jason, "I call it beans and the kids call it soup." Dai said, "It is soup" very authoritatively. tomorrow's I will make thicker.
There is just one piece of cornbread and a little beans left for Jason for lunch tomorrow. If Cress had eaten her beans - there probably would not have been enough for his lunch.
I was so thrilled with it, that we will do it again tomorrow. I am soaking beans now. I am only planning to use 7 cups of water. I also sliced and diced my garlic. We only used three jalapeno peppers - so glad I had them on hand. Because our bacon was uber-salty, we didn't add any salt. I used 5 slices of bacon, but I am totally interested in getting back fat sometime. (Phyllis asked, "Is the bacon cooked?" We told her it was pressure cooked and she was satisfied that that explained why it looked different.) I also used half a teaspoon cumin - who uses 1/8? We also used four large garlic cloves.
Man - that dinner rocked!!
Lunch: sandwiches again - but this time Dai and Phyllis got the right ones.
Dinner: Pinto beans, cabbage and cornbread - that sounds hearty right? And kind of western and just down home wholesome to me. Whole foods without much frills.
Today I ran around like a crazy woman. At 3:30 I took Cress to gym. At 4, I took Phyllis to MMA. I stayed until 4:20 when I went to Los Paseos to get Dai from GATE. Then, I left Dai at home while I went back to get Phyllis at 5. Then I came home and realized that I needed to get something started for dinner. I didn't have a full pound of black beans left so I started pinto beans cooking before I had to get Cressida from gym and drop Dai at gym at 5:30. I came home and and looked online for something to do with the pinto beans that were about half way through their time.
I found this recipe to try. While I diced garlic, I got Jason to slice the jalapeno peppers, after which also enlisted Jason in making cornbread. I started slicing, thinly, the small green CSA cabbage and half the red CSA cabbage in our fridge.
The bean recipe is below. I cooked them halfway, then stopped it and added the additions and then cooked it again. Jason said it was smoky - and it was. It had heat but wasn't really spicy. It was so good with cornbread dropped in it to soak up the liquid. The cabbage was just steamed but then I transferred it to a bowl with a tablespoon of butter. That rocked, too. I ate two huge helpings of cabbage. It just really hit the spot. Phyllis wasn't too excited about the cabbage (remembered nearly choking on it) but she did chop it smaller with a knife and eat it.
We have a lot of polenta and not much cornmeal, so Jason used the Magic Bullet to grind some polenta a little finer for the cornbread. It was in a skillet and just perfect!
Cress doesn't really like bacon so she melted down (she was very hungry) and only ate part of her cornbread and some cabbage. She was really excited to hear we were having it while I was cooking it, but I do not think she got to really appreciate it because of all the tears. She told me she wasn't eating her soup. As dinner was winding up, and Cress was gone, I think Dai also referred to it as soup so I said to Jason, "I call it beans and the kids call it soup." Dai said, "It is soup" very authoritatively. tomorrow's I will make thicker.
There is just one piece of cornbread and a little beans left for Jason for lunch tomorrow. If Cress had eaten her beans - there probably would not have been enough for his lunch.
I was so thrilled with it, that we will do it again tomorrow. I am soaking beans now. I am only planning to use 7 cups of water. I also sliced and diced my garlic. We only used three jalapeno peppers - so glad I had them on hand. Because our bacon was uber-salty, we didn't add any salt. I used 5 slices of bacon, but I am totally interested in getting back fat sometime. (Phyllis asked, "Is the bacon cooked?" We told her it was pressure cooked and she was satisfied that that explained why it looked different.) I also used half a teaspoon cumin - who uses 1/8? We also used four large garlic cloves.
Man - that dinner rocked!!
Ingredients:
2 cups dried beans, picked and sorted,
2 to 3 quarts of water
2 garlic cloves, peeled and crushed
3 to 4 jalapeño chile peppers seeds and membranes removed, and sliced into 1/8-inch pieces
Salt and fresh ground black pepper to taste
2 to 3 quarts of water
2 garlic cloves, peeled and crushed
3 to 4 jalapeño chile peppers seeds and membranes removed, and sliced into 1/8-inch pieces
Salt and fresh ground black pepper to taste
Bacon slices, fat back, or other fatty meat to cook with the beans is optional - 1/4 pound fatback or 5 slices of bacon is a good amount to use
1/8 teaspoon ground cumin
1 tablespoon chile powder
2 teaspoons paprika
1/8 teaspoon ground cumin
1 tablespoon chile powder
2 teaspoons paprika
