I’m fraking no joke in the kitchen
I think that might be stretching it but we did have some bonding moments over the weekend. Here are the goods.
2 cans beans (I used one chick kidney and one chick pea)
2 cans tomatoes (1 diced and 1 whole–using all of the juice)
1 bag soy crumbles
Corn of 1 cob
1 bell pepper
3 garlic cloves
pinch salt and pepper
dash of cumin and cayenne
shit loads of chili pepper
Throw all of it in crock pot (mine was overflowing) and cook on high for 4 hours (at least)
Serve with broken up tortillas and greek yogurt or shredded cheese and crusty bread.
My take on the recipe– Although it definitely needed more spice to it, I loved it and ate it for a least lunch and/or dinner until it was gone
Others take– well, I served it to two people besides myself and one barely touched it and the other ate it with some resistance.
Not sure what’s up with that. I’m sticking by it and recommend it with additional spices.
Next up- Beets with Dijon mustard sauce.
(note– this is NOT my recipe but I can’t find where I found it.)
1 bunch of beets
4 tablespoons dijon mustard
4 tablespoons apple cider vinegar
2 tablespoons goat cheese
Bake beets for an hour and then let cool. After they cool, peel skins off.
Mix mustard with vinegar and whisk together making a smooth sauce.
Slice beets and add to a hot skillet. After they get warm, add dijon sauce and let it reduce till it completely coats the beets. Right before taking off the stove, add cheese into pan and stir around.
Serve as side dish.
My take- LOVED this dish but there was definitely too much sauce. I would suggest using more than one little bunch of beets or less mustard.
Len’s take- He’s not a beet guy so I was shocked when he actually cleaned his plate. He thought the mustard was overwhelming though.
Let’s face it, you can’t go wrong with squash of any kind. Well, that is unless you find yourself being squash bombed.
1 butternut squash
1 tbsp salted butter
1 tbsp maple syrup
Slice squash and take out seeds. Place on baking sheet.
melt butter then pour syrup into butter. whisk till smooth. pour mixture onto squash and toss so everything is coated.
place in oven at 350 till it looks done. mine took about 50 minutes.
serve with more maple syrup.
My take: LOVED!
His take: No complaints here
BAKED GOODS TO FOLLOW