It’s 8:30. The baby has been in bed an hour, I just finished up getting dinner ready for when John gets back from school, I have a glass of Sangria by my side, and it’s time to review this week’s food adventures.
I’ve been trying to be more thrifty and less wasteful. This week I used old bread to make croutons, and stale pita to make pita chips. My Grandmother gave me a garlic herb spice mix for Christmas. I mixed the spices in olive oil and tossed cubed pieces of bread and pita triangles until they were well coated. Then I put them in the oven with the broiler on low for 7 minutes. Now I have a heap of croutons I can store for the many salads we’ve been enjoying lately. Speaking of which, I found sprouts at the Ingles I like to shop at that are organic and local! (from Tryon, NC). Sprouts are like magic food. I feel like the growing process of the sprouts continues inside my body and builds new brain cells. I feel energized and clear-headed after I eat a salad full of sprouts. Magic!
We had a Mexican fiesta Tuesday night. This dinner was inspired by the left-over tortillas that have been neglected in the fridge for a couple weeks. I bought tomatillos and made my first salsa-verde. I cooked the tomatillos in a cast-iron frying pan for about 45 minutes. Then I put them in the food processor with two jalapeños and onion, salt, and pepper. It was really good! I think a little lime juice and garlic should have been added, though. How did I leave out those lovely ingredients?!? Unfortunately, my spicy barometer is regulated a little differently than the rest of the folks in the house, and I ended up being the only one actually enjoying the salsa. And to me, it wasn’t even that hot! Oh well. Wimps.
Using the agave nectar has been great. I put it in our oatmeal and in my coffee now. I like it because it is easier for your body to digest than sugar, but it doesn’t have a crazy after-taste like Stevia. In the oatmeal, it just tastes “sweet.” I don’t know exactly how to explain it, but it’s very pure tasting. The same goes for adding it to my coffee.
Oh! I almost forgot. The beans for the Mexican fiesta turned out really yummy as well. I diced up an onion, sautéed it, and then put in the pan two cans of black beans and a can of refried beans. I have a ton of dried black beans and intend on starting a practice of soaking and cooking a crock-pot full for each week. However…well, it’s a long story but it just hasn’t happened yet. Anyways, the real secret ingredient in the beans was a few shakes of Mrs. Dash’s southwest chipotle blend. I borrowed it from my friend Michelle. It was great!
This is all I have time for tonight. I need to go put away laundry and such. I hope you can gleam a few fun ideas for your time in the kitchen!
Blessed
5 comments:
Nicole all the recipes and food you prepared sounded wonderful to me!! Daddy and I love spicy foods and food that is loaded with flavor, not bland and ordinary but rich in flavor! We love the rich flavors of spices and unique recipes. Sounds like you are becomming quite the cook. I love reading about all the new found recipes you are trying. I've been telling the girls at work that you are becomming quite the cook these days. And those pitas you made in the oven a while back broken pieces of whole wheat pita soaked in Olive Oil and baked in the oven OMG!!! yummy. You are teaching me new things to try.
Nicole!! I really like your blog. Seriously, I'm going to need a good cook to follow when I move back to the States this summer. Here in Korea, lunch is provided at the school and it's so cheap to eat out that I do that most of the time (lovely little Korean restaurants around the school). But back in GA, mucho different!! :) Can't wait to start trying some stuff out and you're inspiring me!
Hey sweets! I love agave, too. Not so great in baking, but definitely perfect for oatmeal and coffee. Costco has a great deal on organic agave: 2 bottles for less than $7.
Try adding lots of onion powder and garlic powder to your beans. Also, next time you have some leftover chopped onion, freeze it and pull it out for your next batch of beans. Onions freeze really well. Kudos to the new blog :)
Meg! What's your e-mail? Since I'm not on FB I miss talking with you! love.
Matt and I LOVE Mexican food! We eat it at least once a week...sometimes more! I have been making my own refried beans and they are so much better than the canned stuffed. If you are interested I can send you the recipe. I am going to have to try Mrs Dash's chipotle seasoning you spoke of :)
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