|wrazn||Apr. 2nd, 2006 07:20 pm Tonight's dinner: beans and rice, salsa|
Not one pot, but I managed this in my dorm room, so I present tonight's dinner:Leave a comment
Beans and Rice
1 cup dried black eyed peas
1 cup brown rice
Soak black eyed peas in water (2 hours minimum, overnight probably better). Drain. Add brown rice, rinse, drain. To the rice and bean mixture, add 2 cups water, and butter/margarine. Cook. (Rice cookers are wonderful.) Note: brown rice takes longer to cook than white rice, which means it matches well with things like lentils and beans; at least to my limited experience.
Tomato and apple salsa
7 small field tomatoes
1 small apple
1 small onion
juice of 1 lemon
tabasco sauce or other hot sauce (to taste)
Dice tomatoes, apple, and onion into small pieces, to preferred size, and place in appropriate-sized container. Chop cilantro, and add to mix. Add lemon juice, hot sauce, salt and pepper to taste. Mix. Place in fridge for minimum 10 minutes to allow flavours to mix.
I also roasted a small (?butternut) squash brushed with olive oil, cut in half (top and bottom), and used it as a serving bowl. Rice was put in the squash half, with salsa on top and around the squash on the plate. And took out the wrong meat - thought it was a steak until it defrosted, and discovered that it was stirfry beef pieces. Ah well. Salt and pepper on that and panfried.