- Made the same white beans I make every night, Pinky except with equal parts cubed roasted beets as cannellini beans and balsamic vinegar instead of lemon juice, so I threw in some extra oregano to compensate. It is awesome. It is pink! This recipe officially works with white beans and: greens, squash, beets, possibly turnips.

- Tried to make a german pancake. Was not assiduous enough to find the recipe I prefer and produced an over-buttered, under-appled pudding. Here's the recipe copied so that next time I will know better. )

- I still had a lot of lasagna filling left over from the calzones, so I've been warming it over with broccoli and large-grain couscous for my lunchbox.

- I also had my first major yogurt failure - the kitchen wasn't clean enough and it got slimy. From past experience, I still consider this stuff fine to cook with.

So I think next I want to redo the German pancakes with a whole giant pile of applesauce.
Since most of my reason for keeping this online is to track things I actually cook and eat: here, have some lime pickle sandwich recipe.

Ingredients:
- a toaster oven or saucepan
- sandwichable bread that doesn't suck (alternately, corn tortillas)
- can black beans, or 1 cup cooked black beans
- lime or mango pickle (I use lime), 1 - 3 tbps depending on if you like your mouth to burn for hours
- Pepperjack cheese, sliced or grated, to personal cheese preference.
- Baby spinach or leaf lettuce if you're feeling vegetably.

Drain and rinse beans. Mix lime pickle with beans. Mix in cheese if grated; otherwise layer cheese on top. If toaster, toast open-faced; if stove, smush sandwich halves together and toast in pan on low heat. Pick stray beans out of pan and nibble. Apply lettuce to sandwich. Consume sandwich.

If you are going to eat the sandwich later, wait until it has cooled to apply lettuce.
1) I am reading You Won't Believe It's Vegan!" by Lacey Sher and Gail Doherty, mostly for pleasure instead of actual cooking intent. (I am so many cookbooks behind as far as actual cooking intent that the list starts sometime in 1998.) Still, it's funny to me how much reading vegan cookbooks feels like slipping on an old, comfortable pair of shoes. There's the socca! There's the ganache! There's the overlong chapter on desserts because when you eat a low-fat diet you crave sugar all the time! There's the scrambled tofu! There's the recipe involving tamarind paste, two kinds of miso, red wine, nutritional yeast, umeboshi plum paste, and I don't know, corn smut oil just to make a simple gravy! Oh, vegan cooking, how comforting and familiar you are, what with the ten different condiments requiring five trips to different ethnic groceries just to faintly approximate the taste of salt pork.

2) This has been on my main lj/dw, but I'm reposting with current measurements and method.
White beans in lemon garlic oil, my recipe, from yesterday. )

I love my microwave, but man, microwaves do make everything a lot mushier.

Profile

sapotelunch

May 2010

S M T W T F S
      1
23 45678
9101112131415
16171819202122
23242526272829
3031     

Syndicate

RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated May. 22nd, 2025 08:55 pm
Powered by Dreamwidth Studios