OK, the joke's up. You can tell me now. I feel certain I am in some sort of a social experiment that involves a gnome, or other sprightly, jesting creature, who tears off the calendar days while I sleep, unknowing that whole weeks are flying by. That's the case, isn't it?
I have not been cooking very much that is presentable these past two weeks, with little explanation. It could be the confusion of the WDC 'is it hot? or is it cold?' weather. I am ready to start making things that go in the oven- possibly for extended periods of time- but the 75 degree weather is telling me that's not a good idea. Ditto with soups. It just feels too sweaty.
I still cook for myself, sure, but no one really wants to look at some of my scary dinner concoctions. Trust me. We'll wait for the cold weather, and the recipes and photos will start flowing again.
Next week we're off on an adventure to California, which promises to provide very good food, and more weather confusion. I can't wait!
On an unrelated note, did you see this article? Eggs have become a daily thing for me since I stopped eating meat, and truly, sorting out what kind to buy-- unless you're buying right off the local, environmentally responsible, animal-loving farm-- is a challenge. Something I learned from this article-- hens like to eat grubs and other animals. So, claims on egg cartons that hens are fed vegetarian diets takes on a whole new twist. Sorta seems like feeding a cow corn, even though their stomachs and entire bodies are made for grass. What kind of eggs do you eat, readers?
Here's a recipe for the bean-lover in you. I was craving the beautiful, dark red of kidney beans a few days ago, and whipped these up. On a per serving basis, these are ridiculously cheap. If more people had access to cooking and nutrition education, they too could appreciate how easy and cheap it can be to eat well. We would all be that much healthier for it.
These have a bit of kick to them, and would go well with sauteed onions. Try them on a bun, with tortillas, or with rice.
Kidney Bean Cakes
2 cans dark red kidney beans, drained and rinsed
1 small white onion
1 tsp chili powder
2 tsp cayenne powder
1 tsp red pepper flakes
salt and pepper to taste
1 egg, beaten
1/2 c panko
In a food processor, process beans, onion, carrot and parsley until some chunks of beans remain. Spoon mixture into bowl. Add spices, and salt and pepper to taste. Add egg, and combine mixture with your hands. Add up to 1/2 c of panko crumbs to mixture, until mixture can be formed into cakes. Shape bean mixture into 6 cakes, and refrigerate for about an hour.
Cook cakes 3 at a time over medium-high heat in a large skillet that has been sprayed with cooking spray. Serves 4, with left-overs.