Yesterday when I got home, I was really hungry and desperate for something
quick! I had on hand some cooked brown rice, cooked pinto beans, dried
cranberries and various condiments. Here's what I came up with.
In a saucepan, put in 3/4 cup cooked brown rice
1/2-3/4 cup cooked pinto beans (with some liquid)
1/4 cup dried cranberries
1 T ketchup
2 t brown grainy mustard
2 t pure maple syrup
Cook and stir over medium heat until cooked. It was warm, delicious and
very satisfying after a hard day's work and hour-long voice lesson....
Then, at dinner, I decided I needed to eat a few veggies as I hadn't
gotten as many in earlier in the day as I normally do. So, I had the
Roasted sweet potatoes; slice them in half lenghtwise, spray a cast-iron
skillet very lightly with Pam or brush on a small amount with a brush.
Put the sw. potatoes cut-side down on the pan and roast at 400 until soft.
Spinach Green Bean Puree
1/2 box frozen chopped spinach
1/3 bag french-cut green beans
1 clove garlic, chopped
1/2 medium onion, chopped
rice vinegar (not the seasoned stuff)
extra water for pureeing if necessary
salt and pepper to taste
In a non-stick skillet, sweat the onions in your favorite sauteeing
medium. As they begin to cook add the chopped garlic clove, cook until
oinions are wilted. Add the spinach and green beans. Cook until they're
Remove from heat. Put them into the blender. Shake in rice vinegar and
salt/pepper and puree. Add water as necessary so you don't have a big
clump of spinach and beans stuck to the blades :-)
Return to pan to heat through. Taste; adjust seasonings. Eat.
Baked Italian-Style Tofu
Drain well 1/2 block of extra-firm light tofu
Slice into 1/2-inch slices (you'll get roughly 6 slices). Put them in a
red wine or red wine vinegar dilluted with water.
Toss to coat the slices.
Bake in a 400 oven until they are brown and firm. My husband stuck them
under the broiler once the sweet potatoes came out and it gave them a
really nice crunch.
This was a really tasty meal :-) And as with any recipe I send to this
group, feel free to individualize to suit your own tastes...