breakfast: espresso; Skittles
late lunch: black beans and rice (click for the recipe)
- 1 onion (preferably red), chopped
- about 4 cloves garlic, chopped
- olive oil
- 2 cans black beans, drained and rinsed
- about 1/2 tsp red pepper flakes
- about 1/2 tsp cumin seeds, chopped
- 3 bay leaves
- 4 dried red peppers
- Old Bay seasoning to taste
- 2 cups vegetable bouillon
- 1-2 T tomato paste
- 1-2 c rice
Saute the onion, garlic, carrot in olive oil with salt and pepper.
Optional (to avoid mushy onion/garlic in the final product): after the onion, garlic, and any other vegetables are cooked, remove them from the heat and set aside. Mix them back in once the beans are finished cooking. I forgot about this so I left them in.
Add the beans, along with the red pepper flakes, cumin, bay leaves, dried red peppers, and Old Bay. If you removed the sauteed onions and garlic to add at the end, you can add some quartered onion and large chunks of garlic to cook with the beans, which you can then remove before serving.
After sauteing the beans and spices for a few minutes, add the bouillon. Heat on high until simmering, then reduce heat to a temperature that maintains a simmer.
After at least half the water has evaporated (about 15-20 minutes?), add the tomato paste. Cook for another 10 minutes or so, until most of the water has evaporated and the tomato paste has spread throughout the beans.
If you removed the sauteed onion/garlic, remove any large onion/garlic that you boiled with the beans, and add the crunchier sauteed garlic and onion back. If you kept the garlic and onion in, embrace the mushiness.
Serve over rice.
late dinner: baba ghanoush (click for the recipe) and homemade multigrain bread (the same recipe that I posted before, see multigrain pecan bread on the recipe page, except I used 4 cups whole wheat flour to 2 cups white flour, plus I used 1/4 c agave nectar instead of 1/4 c sugar)
- 1 large eggplant
- 10 small/medium cloves garlic (I’m not that crazy; these are going to be roasted)
- 1/2 c tahini (1/4 c would be fine if you want to make it less expensive)
- juice of 1 juicy lemon
- 2 T sesame seeds
- salt and pepper to taste
- 1.5-2 T olive oil
Insert the garlic cloves in the eggplant. Do this by cutting into the eggplant skin with a small knife, and then pushing the garlic cloves in. If using big garlic cloves, cutting them in half will make this easier.
Lightly coat the eggplant and a baking sheet with olive oil. Bake the eggplant with its garlic babies at 400F for about 30-35 minutes, until it is soft and the skin looks sort of gross and loose.
Let the eggplant cool, or stick it in cold water if you’re in a hurry. Peel the skin off. In sections there may be a tough layer beneath the skin; you can try blending this into the baba ghanoush, and if it won’t blend you can remove it later.
Food process the eggplant meat along with the roasted garlic cloves, tahini, lemon, sesame seeds, salt, pepper, and 1 T of olive oil.
Once food processed, transfer to whatever bowl you want to store/serve in, and loosely mix in another 1/2 T olive oil. It is best to refrigerate for a couple hours before serving. Optionally, add another 1/2 T olive oil to the top, along with parsley, paprika, etc.
beer at Pacific Standard trivia night
leftover beans & rice and pecan bread & baba ghanoush
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