dinner a la cheap
For the first time in almost 24 years* I am cooking dehydrated beans for dinner, as part of my efforts to clear my Mackenzie trip food store. And, unlike nearly everything that gets tagged "food", they are so far seeming like they'll come out well. They've been simmering in slowly reducing water for a while now. They include:
black beans, soaked for about 12 hours previously
teaspoon of Kitchen King
dash of ground chili pepper
pinch of crushed rosemary
1 clove of garlic, minced and browned
half a yellow onion, chopped
salt
pepper
I'm debating throwing in some white wine and some diced tomatoes near the end of cooking or just skipping it and enjoying the compounded flavors so far. AND aside from the onion and garlic my dinner is so far composed of stuff I already had lying around. The cooking time is made more enjoyable by the half bottle of Sauvignon Blanc I also had lying around. Win.
Après-dinner: as with most things I cook, it smelled better than it tasted. I should get some Sriracha sauce. And learn to spice things more highly when I'm cooking them for more than two hours. I was afraid it'd be too salty until I realized the Kitchen King that northernflights gave me contains no salt, or at least doesn't list it on the label, and it's really a pretty mild spice mix. At least legumes develop more flavor after cooking? By contrast, F's dinner smelled AWE. SOME.
*It's September, so my birthday and therefore my Seattle trip is coming up soon.
black beans, soaked for about 12 hours previously
teaspoon of Kitchen King
dash of ground chili pepper
pinch of crushed rosemary
1 clove of garlic, minced and browned
half a yellow onion, chopped
salt
pepper
I'm debating throwing in some white wine and some diced tomatoes near the end of cooking or just skipping it and enjoying the compounded flavors so far. AND aside from the onion and garlic my dinner is so far composed of stuff I already had lying around. The cooking time is made more enjoyable by the half bottle of Sauvignon Blanc I also had lying around. Win.
Après-dinner: as with most things I cook, it smelled better than it tasted. I should get some Sriracha sauce. And learn to spice things more highly when I'm cooking them for more than two hours. I was afraid it'd be too salty until I realized the Kitchen King that northernflights gave me contains no salt, or at least doesn't list it on the label, and it's really a pretty mild spice mix. At least legumes develop more flavor after cooking? By contrast, F's dinner smelled AWE. SOME.
*It's September, so my birthday and therefore my Seattle trip is coming up soon.