One cup of black beans contains .18 g (56% DV) tryptophan.
To the 50% of my students who stayed home today, happy Eid! (Or "end of Lamadan" as some of my other students are calling it.)
To me, happy coffee, because if there were ever a morning I needed it... Fortunately my personal 80/20 blend of herbal "coffee" and genuine leaded Gevalia with lots of soy milk got me through class, but I could still use some of my dad's bracing brew. You'd think I hadn't slept well last night. (If you did, you wouldn't be wrong.)
My "giant Jaffa cake" was very well-received on Sunday. My brother raved. Me, I could just eat a bowl of the orange curd all by itself. Also popular was the build-your-own taco/burrito dinner I put together with tons of topping options. One nice discovery: food processor. I have never used one before. It made mashing the beans much easier than if I had continued to do it with a fork. Here's my recipe:
Fat-free "refried" beans
1 pound dried black beans or pinto beans
1 package taco seasoning
Soak the beans overnight, drain, add fresh water, and bring to a boil. Reduce to a simmer and stir in the taco seasoning. Cook until beans are nice and soft.
Use a slotted spoon to get the beans out of the pot and put them in a food processor. (Maybe do this in two batches.) Transfer a little of the juice from cooking, too, maybe 1/4-1/3 cup. Blend in the food processor until the beans are thoroughly mashed and whipped up soft and fluffy. These can be stored in the fridge overnight and heated in a casserole dish in the microwave. Serve in burritos or with rice, or make delicious bean sculptures.
ETA: A former student just brought me a bundle of green beans and peppers she grew in her family's garden. ♥
To me, happy coffee, because if there were ever a morning I needed it... Fortunately my personal 80/20 blend of herbal "coffee" and genuine leaded Gevalia with lots of soy milk got me through class, but I could still use some of my dad's bracing brew. You'd think I hadn't slept well last night. (If you did, you wouldn't be wrong.)
My "giant Jaffa cake" was very well-received on Sunday. My brother raved. Me, I could just eat a bowl of the orange curd all by itself. Also popular was the build-your-own taco/burrito dinner I put together with tons of topping options. One nice discovery: food processor. I have never used one before. It made mashing the beans much easier than if I had continued to do it with a fork. Here's my recipe:
Fat-free "refried" beans
1 pound dried black beans or pinto beans
1 package taco seasoning
Soak the beans overnight, drain, add fresh water, and bring to a boil. Reduce to a simmer and stir in the taco seasoning. Cook until beans are nice and soft.
Use a slotted spoon to get the beans out of the pot and put them in a food processor. (Maybe do this in two batches.) Transfer a little of the juice from cooking, too, maybe 1/4-1/3 cup. Blend in the food processor until the beans are thoroughly mashed and whipped up soft and fluffy. These can be stored in the fridge overnight and heated in a casserole dish in the microwave. Serve in burritos or with rice, or make delicious bean sculptures.
ETA: A former student just brought me a bundle of green beans and peppers she grew in her family's garden. ♥