Looking for Cooking Inspiration and Some Naked Ladies
... bet that got SOME people's attention!!
I've been in a cooking slump for the last couple of weeks. Eating whatever's handy, but not really inspired to make anything amazing. Plus, this gives you a chance to scroll back through my previous posts that you may have missed. I don't think anyone noticed my "Panko-crusted Diver Scallops" post. And they were SO good. :)
Yesterday, I picked up a basket of lovely peaches and I have three clamshells of fresh raspberries that were on sale to play with. I want to use the latter up as soon as possible as my last clamshell had to be pitched while waiting for me to be 'inspired'.
As you can see, I've snacked on some of the raspberries, already.
While making a batch of refried beans with adobo in chipotle sauce for the freezer, and to go with today's supper, chicken fajitas, I DID make a couple of components of a slightly more elaborate version of this dessert but for today, I just had this.
The classic, "Peach Melba", a scoop of vanilla ice cream, raspberry sauce (more like a coulis) and a baked and peeled peach.
Here's the recipe I used for the refried beans, in case you don't have one of your own.
It's hard to make refried beans look pretty.
Refried Beans with Chipotle in Adobo Sauce - makes 4 cups
3 bacon slices, finely chopped
1/2 cup (1/2 medium) finely chopped onion
3-4 cups cooked pinto beans (from cooking 1 pound of dried beans)
1/2 to 3/4 cup bean cooking liquid
1 to 2 teaspoons minced chipotle chile, canned in adobo sauce
1/2 teaspoon salt
Cook bacon in a large nonstick skillet over medium heat until crisp.
Add onion to pan; cook 7 minutes or until golden, stirring occasionally.
Add pinto beans and remaining ingredients; mash with a potato masher to desired consistency. (If you want a very smooth mixture, puree the beans with 1/2 cup of the bean cooking liquid in a food processor, before adding to the bacon and onion mixture.)
Cook for 5 minutes or until thoroughly heated through. Remember, as it cools, it WILL thicken.
My concerns regarding the effect of the bad winter on those "Belladonna Lilies" weren't warranted.
After the lush leaves all died back, some 'sticks' poked their way out of the dry ground, in each of the 2 areas they were planted.
Belladonna Lilies or "Naked Ladies"
One week later ... this is the result.
Close up
Flowers on the other planting site
I've been in a cooking slump for the last couple of weeks. Eating whatever's handy, but not really inspired to make anything amazing. Plus, this gives you a chance to scroll back through my previous posts that you may have missed. I don't think anyone noticed my "Panko-crusted Diver Scallops" post. And they were SO good. :)
Yesterday, I picked up a basket of lovely peaches and I have three clamshells of fresh raspberries that were on sale to play with. I want to use the latter up as soon as possible as my last clamshell had to be pitched while waiting for me to be 'inspired'.
As you can see, I've snacked on some of the raspberries, already.
While making a batch of refried beans with adobo in chipotle sauce for the freezer, and to go with today's supper, chicken fajitas, I DID make a couple of components of a slightly more elaborate version of this dessert but for today, I just had this.
The classic, "Peach Melba", a scoop of vanilla ice cream, raspberry sauce (more like a coulis) and a baked and peeled peach.
Here's the recipe I used for the refried beans, in case you don't have one of your own.
It's hard to make refried beans look pretty.
Refried Beans with Chipotle in Adobo Sauce - makes 4 cups
3 bacon slices, finely chopped
1/2 cup (1/2 medium) finely chopped onion
3-4 cups cooked pinto beans (from cooking 1 pound of dried beans)
1/2 to 3/4 cup bean cooking liquid
1 to 2 teaspoons minced chipotle chile, canned in adobo sauce
1/2 teaspoon salt
Cook bacon in a large nonstick skillet over medium heat until crisp.
Add onion to pan; cook 7 minutes or until golden, stirring occasionally.
Add pinto beans and remaining ingredients; mash with a potato masher to desired consistency. (If you want a very smooth mixture, puree the beans with 1/2 cup of the bean cooking liquid in a food processor, before adding to the bacon and onion mixture.)
Cook for 5 minutes or until thoroughly heated through. Remember, as it cools, it WILL thicken.
My concerns regarding the effect of the bad winter on those "Belladonna Lilies" weren't warranted.
After the lush leaves all died back, some 'sticks' poked their way out of the dry ground, in each of the 2 areas they were planted.
Belladonna Lilies or "Naked Ladies"
One week later ... this is the result.
Close up
Flowers on the other planting site