Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday – Leftovers and Sweet Potato Buttermilk Pie

We had leftover beans, rice, and salad fixin’s made into tacos for dinner tonight.  I haven’t felt like cooking much so I’ve been making big batches of things like beans, in order to have leftovers.

I did make a pie, from the sweet potatoes I got at the Farmer’s Market.  I made the filling from Martha Stewart’s Sweet Potato Pie recipe and Homesick Texan’s Buttermilk Pie recipe.

First I made half the sweet potato pie filling and put it on the bottom of a partially baked pie crust (9 1/2″ deep dish).

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Then I made a third of the buttermilk pie filling and carefully poured it on top.  I used a measuring cup and slowly poured it on in a concentric circle, starting from the edge.

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I baked the pie for 50 minutes at 350F, until the filling was set.  It blended a little bit but enough stayed separate that you can see layers.

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I love this pie.  The sweet potato cuts down on the sweetness of the sugar from the buttermilk filling.

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Tostadas

Today was Farmer’s Market day here.  I bought some sweet potatoes, and picked up a bag of tostadas from the local Mexican grocery store.  I want to try a sweet potato buttermilk pie.  First I need to find a recipe.  I’m thinking a two-layer pie like the pecan pumpkin pies you see around Thanksgiving, where the bottom layer is pumpkin and the upper layer is pecan.

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We had tostadas for dinner, with canned refried black beans, lettuce, tomato, avocado, and a few leftover ingredients (rice, salsa, cheese).  It was quick to throw together, and tasty too.  Simple things like this make me like eating at home rather than going out.

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Lazy Meatless Monday

I’ve been in a slump, mentally, where it’s hard to feel motivated to cook, much less come up with ideas.  Because of that, today was a lazy Meatless Monday.  For lunch, we had black bean burritos, made with canned refried black beans, salsa, and monterey Jack cheese.  For dinner, we had Boca Chik’n patties with salad on the side.

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Lentil and Kale Tacos

I recently saw a recipe for kale tacos that sounded interesting, but I knew I wouldn’t like only kale on the taco.  Then I saw a recipe for lentil tacos, and I thought the two would go together.  That’s what we had for dinner.

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The lentils have onions, garlic and green pepper (I used different colors), plus a seasoning mix.  I’m going to file away the idea to use lentils instead of refried beans, they’re just as tasty.  The kale has shallot (I used onion) and garlic, salt and pepper.  I topped the tacos with lettuce, cheese, avocado and tomato.

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I’m looking forward to leftovers.  I want to make burrito bowls.  I don’t know why they’re called burrito bowls, since there is no tortilla, aside from the fact it’s what you would put in a burrito.

 

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Meatless Monday – Peace Meal

I didn’t cook tonight because I went to the Peace Meal in Tyler, as part of the Art of Peace festival this week.  It was held at the East Texas Islamic Society Mosque. We were all given “ice breaker” type questions to ask each other about peace. Dinner was chickpeas, pita, biryani and pizza, with baklava for dessert. Nice evening.  I saw old friends, met new people, and even ran into someone I had met at the last caregiver support group meeting I went to.

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Meatless Monday – Pasta with Veggies and Homemade Bread

I wanted to keep it simple tonight, no real recipe.  I chopped up some veggies (broccoli, snap peas, carrots, red bell pepper, baby bella mushrooms), sauteed them, and mixed them up with some spaghetti, olive oil, garlic, and Penzey’s Sicilian Salad Dressing spice mix.

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I would be happy with just this for dinner, but felt bad for my husband and made some bread to go along with the pasta.  Yes, I use white flour.  With gluten.  It seems like every other person I meet these days is gluten free and no white flour.  I mixed up the dough in the bread machine and formed it into a loaf in a regular loaf pan.  It’s a simple recipe for “Peasant Bread”:  1 cup water, 1 tsp. salt, 1 tsp. sugar, 2 c. flour (I ended up using 2 1/2 cups), and 1 1/2 tsp. yeast.  I baked it at 375F for about 25 minutes.  This makes the best toast.

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Meatless Monday – Black Bean Soup

Today I made black bean soup and rice for dinner, using the soup recipe from Marion Cunningham’s “The Supper Book” (black beans, onion, bell pepper, garlic, oregano, cayenne and black pepper).  I made it with the intent to use the leftovers to make tortillas enfrijoladas (tortillas in black bean sauce), that I saw on Rick Bayless’ “Mexico One Plate At A Time” show.  I put the rice on top of the soup, like Rachael Ray does.  I don’t remember why she serves her stew & rice that way, but I like it because 1)  you can see how much soup you have, and 2) you can alternate bites of rice + soup, with just plain soup.

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You might notice the adjective “enfrijoladas” is similar to “enchiladas.”  According to Robb Walsh’s book, “The Tex-Mex Cookbook”:
“Although we all use it as a noun, ‘enchiladas’ is actually an adjective in Spanish.  The real name of the dish is tortillas enchiladas, or ‘chilied tortillas,’ and it refers to the original method of preparation, which called for tortillas to be dipped in chile sauce and lightly fried.  Tortillas enchiladas were called enchiladas for short, and now we only remember the nickname.”

So, basically “tortillas enfrijoladas” are tortillas dipped in a black bean sauce.  I’ll be making them later this week.

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