I kept myself plenty full this cold, February weekend. And when I have successful kitchen exploits I like to share them.
Vegetarian Baked Beans
When I was in San Diego I had some killer vegan baked beans at Tiger Tiger(!). So good in fact, that I got up close to examine that they really didn't have bacon in them. And I wanted to try and recreate some of that awesomeness.
This was my first time using dried beans. Which meant this was really an all night/all day process—8 hours soaking and 8 hours in the crock-pot. I was pretty skeptical that this was going to work, because I started with white beans, but they definitely ended up red, and packed with flavor.
I'm not going to lie, they are pretty fan-friggin'tastic. And ultimately, aside from the plan ahead/timeline factor, incredibly easy.
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Butternut Squash and Chickpea Curry
Another very simple recipe, that was full of hearty flavor. This went together pretty quick, aside from the cutting of the butternut squash, which I kind of mangled. I'd recommend having the squash cut up before you start cooking.
I'm a big fan of both curry and butternut squash, and I think the flavors really here complimented each other. I added an apple to mine which gave it a hint of sweetness. Peas would also be good in here. This was even really good as leftovers, because the squash became even softer and more curry infused. It's rare that I think something makes decent leftovers, and that can be important when cooking for one.
(click image above to see enlarged recipe from Better Homes and Gardens)
Grown-Up Tator-Tots.
I was kind of annoyed with how long these were taking when I was making them. But wow, hello tasty. I continued to eat these until I felt I was going to burst in a similar fashion. And then I dreamt of garlic.
It was a weekend full of good food, with overall very little effort—which, let's be honest, just makes it all the more tastier. Time to roll myself up the stairs.
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