All dinner because leftovers get eaten for breakfast and lunch!
Modifications to Ruhlman’s Hoppin’ John (think of it as chili-style):
-saute onions in butter and olive oil to the point of caramellizing.
-add salt and spices (bay leaf, cumin, pepper flakes, and black pepper, smoked paprika (my addition)).
-add tomatoes and juice, carrots, and peas.
-simmer until it gets thick.
I used frozen blanched black eyed peas from Kings Red and White market, so I didn’t do the precooking step.
Braised cabbage with tempeh bacon, fried egg, and sauteed mushrooms. Mushrooms are basically cooked in butter with thyme, salt, and pepper.
Tofu Burrito, Mejor
Lentil and Spinach Curry, with paneer cubes, avocadoes, and cilantro chutney.
Served with roasted purple sweet potatoes slathered in butter and sorghum syrup. Recipe for lentil and spinach curry to come soon…
Pizza from Pie Pushers and Dumplings from Chirba Chirba (hey, it was first Thursdays at Oval Park…two blocks away from my house!)
to be determined.
Eunice’s Food Resolutions for 2012:
1- Cook more from my cookbooks (I have so many!)
2- Do more refrigerator-cleaning experiments
3- Post once a week on Accidental Southerner
4- Make something you haven’t made before. I’ve never made a bean burger. Must change that.