Sunday, November 19, 2017

Sauteed Tofu and Vegetables, Lentil Grain Bread with Tomato and Guacamole (No Added Fat)

I was out and about and got home late; my family had eaten, so I made a simple dinner for myself. I sauteed on a cast iron stove with no added oil tofu, asparagus, onion, garlic, and mushroom. I also roasted a jalapeno pepper and mixed some of it in.

I like a veganic company, One Degree Organic Foods, and enjoy their cereals. I found their bread in the frozen section; they had an interesting lentil grain bread, which I bought, toasted, and served with tomato and a bit of guacamole.
Results

Pending

Ideas for the future

Pending

Labels: , ,

Thursday, November 16, 2017

Sprouted California Rice (brown-red-black rice mixture) with Peas and Mushrooms, Massaged Kale Salad, Plantain (No Added Fat)

I was thinking of cooking rice with riced cauliflower, but then thought I'd instead use peas, which my daughter loves. I had on hand some Trader Joe's brand "sprouted California rice" and used it. Here is what I did.


Ingredients
  • 2T onion cut into 3/8" cubes
  • 1 cup brown, red, and black rice mixture
  • 2 cups water
  • 1/4 t salt
  • 1/8 t turmeric
  • 1 cup peas
  • 1/2 cup sliced mushroom
  • Ingredient 2
  • 8 ounces of seitan
  • Vegan bouillon cube
  • 2 cups onion cut into half moon slices approx. 1/4" x 1 1/4" ( maybe 2/3 of a medium onion)
  • 1 1/4 cups carrot cut into 3/8" slices (3 small-medium carrots)
Process
  1. The rice that I used calls for simmering for 25m in a 1 1/4 : 2 ratio to water, but I favor extra water to be sure that rice is moist, so went with 1:2. I first sauteed for a few minutes on medium heat the onion, stirring occasionally, then added the rice, water, salt, and turmeric.
  2. I brought the rice to a boil then reduced heat and simmered on low, covered, for 25m.
  3. I let the rice sit, off heat, for about 5 minutes, then mixed in the frozen peas and mushrooms. Luckily, there was a little bit of water left; I turned the heat on just for 2 or so minutes with the pot covered, then turned the heat off and let the pan sit for another few minutes (just to be sure that the peas and mushroom were cooked).
I served the rice along with a massaged kale salad and plantain slices, which I had cooked, without oil, on a cast iron pan.

Results

Wow, dinner surpassed my expectations. Though it was fairly simple, all of us quite enjoyed the meal. The rice dish was "just right" - I can't think of much to do to improve it, but will see if I can come up with some ideas below. The rice came out better than I thought it would.

Ideas for the future

I like the ratios of ingredients I used in the rice. Perhaps a little saffron might have been interesting? For some reason, I've lately been thinking of saffron and should buy some saffron threads, though they are expensive. I've not used them in cooking for many years.

I could make similar dishes with other kinds of rice, but I think that one thing that made tonight's meal so interesting was the combination of rices in the main dish. Some curried cauliflower mixed in might be nice.

Labels: , ,

Tuesday, November 14, 2017

Polenta with Mushrooms and Smoky Tempeh, Freekeh (No Added Fat)

I thought that I'd make a dinner of polenta with mushrooms, and had some freekeh (roasted green wheat) on hand that I thought I'd use as a side dish. Here is what I did.

I used maybe 2/3 of a 17.3 ounce tube of prepared polenta, cut into 1/4" cubes. I cooked, along with onion and mushroom over medium heat in a cast iron pan, for maybe 8-10 minutes, stirring occasionally, until the polenta was showing a little brown.

On another cast iron pan, I had heated some strips of smoky tempeh that I had purchased. I mixed the tempeh and the contents of the other pan in a serving bowl, along with some capers, and kept it warm till the rest of the meal was ready.

Freekeh, roasted green wheat, cooks in a  1:2 1/2 ratio to water simmered for 20-25m. I sauteed some onion with no added oil, then put in maybe 1/2 cup freekeh, 2 1/2 times water (i.e., about 1 1/4 cups), a touch of salt, and a vegan bouillon cube, brought to a boil, and then simmered on low, covered, for 20 minutes. I let it sit a few more minutes off-heat, then mixed and served.

Dinner was good. I should cook with both polenta and freekeh more often. I should make polenta from scratch more often, as well.

Labels:

Monday, November 13, 2017

Blended Split Pea Soup with Sweet Potato (No Added Fat)

We are having colder than usual weather, so I thought I'd make a soup. Split pea soup always turns out well, and I had the idea of making a dhal with chunks of sweet potato. Then, on further reflection, I thought I'd blend sweet potato into the dhal. Here is what I did.


Ingredients
  • About 2 cups of cooked sweet potato
  • 1 cup yellow (or green) split peas (1:3 8-10m)
  • 3 cups water
  • 1 1/3 cups potato cut into approx. 3/8" cubes (I used a small Russet potato)
  • 2 cups carrots cut into approx. 3/8" thick slices (2 medium carrots)
  • 2 leaves kale, stems excepted, roughly hand torn into approximately 1" squares
  • 1t finely (1/8") diced ginger
  • 1/8 t turmeric
  • 1/2 t ground cumin
  • 1/4 t garlic granules (or powder)
  • 1/2 cup onion cut into 3/8" cubes (I used half red onion and half sweet onion)
  • Juice of 1/2 Meyer lemon (or lemon or lime); if organic, as mine was, then use the peel as well
  • Additional cup of water
Process
  1. I first prepared the sweet potato. I had 3 or 4 small (maybe 3/4" thick by maybe 5" long) locally grown sweet potatoes that would cook quickly; I pressure steamed for 10 minutes (the sweet potato was quite soft and could have cooked in 7-8 minutes I bet), along with one medium purple sweet potato that I had first cut into chunks maybe 1 1/2 " long.
  2. Split peas cook in a 1:3 ratio to water for 8-10 minutes. I usually like this to be thick, but with my experiment with the soup, I thought I'd go with just 8 minutes of pressure. I put the split peas, water, potato, carrot, kale, ginger, turmeric, cumin, and garlic powder into my Instant Pot and cooked for 8 minutes.
  3. After the cooking was done, I waited a few minutes and gently released pressure, then mixed in the onion, lemon juice, and salt.
  4. I reserved about 1/4 of the soup and put the rest in a blender, along with the lemon peel, and blended for maybe 15-20 seconds till homogenized. (I also blended in the extra cup of water as the soup thickened.)
  5. I combined the blended soup with the reserved portion, then served, along with salad, and tomato-topped crusty bread.
Results

All three of us enjoyed dinner. Surprisingly, my daughter didn't complain about the ginger; in fact, after dinner, I made mango-ginger-pineapple ice cream (just blended in my VitaMix blender with a vegan almond cream) topped with cardamom, and we all enjoyed it, too!

Ideas for the future

The soup was thicker than I had thought it might be, but that's okay - it has a "stick to the ribs" warmth, good for cooling temperatures. I wasn't so happy with the color and wonder if I could make it more vibrant with perhaps a dollop of my homemade soy yogurt and, for adults, a slice of red jalapeno, perhaps. I might also experiment with similar soups, but with more chunkiness. I hope to make more blended soups!

Labels: , , , , ,

Wednesday, November 01, 2017

Waterless Beans with Mixed Greens (No Added Fat)

My daughter had eaten a bit while we were out today and then leftovers, so I just cooked for my wife and me. I made a simple waterless dish of beans, onions, roasted jalapeno, ginger, and mixed greens. When it was done after cooking for about 15m, I added a little turmeric and salt. It was good!

Tuesday, October 31, 2017

Halloween Seitan and Kale, Whole Wheat Couscous with Brussels Sprouts, Fermented Vegetables with Bell Pepper (No Added Fat)

Happy Halloween! I had a little pumpkin puree on hand and was very happy with my recent (October 18th) experiment cooking with seitan and pumpkin puree. I came up with the idea of cooking seitan with vegetables and pumpkin, then mixing in fresh, raw tomatoes when I served. I made the mistake of mixing the tomatoes in with the couscous which I had thought to make as a side dish - and, in hindsight, I think my "mistake" was fortuitous as it nicely elevated the taste and presentation of the couscous. Here's what I did.


Ingredients
  • 1/2 cup whole wheat couscous
  • 3/4 cup water (I accidentally used 1 cup)
  • 1 cup frozen Brussel sprouts
  • Vegan bouillon cube
  • 2/3 cup tomato cut into 1/2" cubes (much of a small-medium tomato)
  • 2T minced basil leaves
  • 3/4 cup onion cut into thin half moons app. 1/4" x 1 1/2"
  • 8 ounces of seitan (I used strips, but any convenient size can be used)
  • 1 1/3 cups carrot cut into 3/8" widths (I used two medium carrots)
  • 1 2/3 compressed cups kale in approximately 1" hand torn pieces (stems excepted)
  • 4 ounces pumpkin puree
  • 1/2 t salt
Process
  1. Whole wheat couscous cooks in a 1 : 1.5 ratio to water, but I accidentally used 1:2. I put the couscous, water, salt, and bouillon cube in a small pan and brought to a boil.
  2. I added the Brussels sprouts, let the temperature come back to a boil, then simmered on low heat, covered, for 10m.
  3. In parallel, I made the main course by cooking waterlessly. I put, in this order, the onion, seitan, carrot, kale, and pumpkin into a large Saladmaster stock pan. I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes.
  4. When I was ready to serve, I mixed in salt in equal parts (i.e., 1/4 t each) to each dish; to the couscous dish, I also added the tomato and basil.
Results

Dinner was good. I liked the main course, though I think that I preferred how I prepared the seitan and pumpkin better almost two weeks ago. The couscous was very good!

Ideas for the future

I should in fact try a simple seitan and pumpkin dish with fresh herbs and raw tomato added when served. I'll bet such a dish would be good. I'm glad that recently I've been making whole wheat couscous dishes, and need to keep experimenting. Fresh dill or oregano would be a nice addition, and cubed squash would be great with the couscous.

Labels: , , , , ,

Tuesday, October 24, 2017

Cauliflower Crust Pizza, Citrus Chickpea Salad, Leftover Mexican Kale Salad (No Added Fat)

I was trying to decide what to make for dinner tonight when my daughter suggested using a Trader Joe's brand cauliflower pizza crust. We rarely go to Trader Joe's, but did visit last week and I found and bought this crust. I thought that it would be like a soft cauliflower "shell" but it turned out to be a thin disc.

In Food for Life classes, I love teaching a citrus fennel salad and today came up with the idea of making a chickpea salad with citrus. I combined chickpeas with tangerine pieces, salt, miso, fresh basil, roasted bell pepper, and freshly ground black pepper. I also served leftover Mexican kale salad from my Food for Life class this past Sunday.
Results

The crust was a bit crumbly and broke into a few pieces when I turned it over in the oven. Though my family enjoyed it (and I did to some extent), I thought that the crust was not nearly as good as regular wheat crusts or even other gluten-free crusts I've had.

Ideas for the future

The chickpea salad was good; I should build on the idea and include additional ingredients like citrus zest and cumin.

Monday, October 23, 2017

Red Split Lentil Dhal with Pumpkin, Whole Wheat Pearl Couscous (No Added Fat)

I wanted to continue experimenting with pumpkin puree to add a holiday taste to main courses, like I did with my seitan dish last Wednesday. I thought that I'd try a dhal.

Ingredients
  • 1 cup red split lentils
  • 4 T pumpkin puree
  • 1 cup eggplant cut into small 1/4" cubes (I used 6 small graffiti eggplants)
  • 1 clove elephant garlic cut into small cubes app. 1/8"-1/4" (or regular garlic cut into 1/8" or smaller dice)
  • 1/4 t turmeric
  • 2 1/4 cups water (red split lentils cook in a ratio of one to between two and two and a half of lentils:water pressure cooked for 13-18m; I picked 16m)
  • 1/4 cup onion cut into approx. 3/8" cubes
  • 2T lemon or lime juice (we were out, alas, but tangerines have just started becoming available - yay! - so I used fresh squeezed tangerine juice, instead
  • (optional) 1T vegan yogurt per serving 

Process
  1. I put the lentils, pumpkin, eggplant, garlic, turmeric, and water into my Instant Pot pressure cooker and cooked for 16m.
  2. After the cooking was done, I waited a few minutes and gently released pressure, then mixed in the tangerine juice and salt. I served with my homemade soy yogurt.
I also made some whole wheat pearl couscous (one part to one and a half parts water, a vegan bouillon cube, salt, and carrot, simmered for 10m then allowed to sit off the heat for 2 more minutes). Oh, and

Results

My family enjoyed the meal. I did, too, but wish I had added onion to the couscous for more flavor. The dhal was fine and nice and thick, but I think could have also had more flavor.

Ideas for the future

Pumpkin didn't really enhance dhal, though I can try other approaches, such as a pumpkin soup with a little lentil dhal mixed in.

Labels: , , , ,

Sunday, October 22, 2017

Food for Life Kickstart your Health Orzo and Kale Salads, Corn with Squash and Pepper (No Added Fat)


Friday, October 20, 2017

Sweet Potato with Leek, Kale, and Edamame (No Added Fat)

My friend Fran Costigan is in town for a cooking demonstration tomorrow and I was lucky to meet her today for lunch. I wish that I could attend her demonstration tomorrow but hope that we can have her back for an event in the future.

For dinner tonight, I decided to make a waterless dish. Here is what I did.


Ingredients
  • 1/8 cup leek, carefully cleaned, and then cut into 1/2" squares (alternate: 1/8 cup onion cut into 3/8" cubes)
  • Medium sweet potato cut into 3/8" cubes
  • 3/4 cup frozen shelled edamame
  • 1/2 cup (compressed) kale, roughly hand torn into approx. 1" squares (stems composted)
  • 2t lime or lemon juice
  • 1/4 t turmeric
  • 1/4 t salt
Process
  1. I put, in this order, the leek, sweet potato, edamame, and kale into a large Saladmaster stock pan. I cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes.
  2. When I was ready to serve, I mixed in the lime juice, turmeric, and salt.
I also made a guacamole and tomato salad with oregano, salt, pepper, Ume plum vinegar, and lime juice.

Results

Pending

Ideas for the future

Pending

Labels: , , , ,

Wednesday, October 18, 2017

Seitan with Roasted Bell Pepper and Pumpkin Puree (No Added Fat)

I was thinking of, with respect to the upcoming Halloween season, making a pumpkin dish. I didn't have much time to put dinner together and had hoped to find cubed pumpkin, but I didn't. Instead, I bought organic pumpkin puree. Here is what I did.

Ingredients
  • 1 clove elephant garlic chopped to about 1/8"-1/4" pieces (or a clove of regular garlic finely diced to about 1/8")
  • 8 ounces of seitan (strips or cubes, as preferred)
  • 1/2 medium green tomato cut into 3/8" cubes (maybe 3/4 cup)
  • App. 1/2 cup roasted bell pepper cut into approx. 1" x 3/8" strips (maybe 2/3 of a medium pepper)
  • 8 ounces pumpkin puree
  • 1/8 t turmeric
  • 1/2 t freshly ground black pepper
  • 1/4 t garlic powder
  • 1/4 t salt
Process
  1. I put, in this order, the garlic,  seitan, tomato, bell pepper, and pumpkin into a large Saladmaster stock pan. I cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 15 minutes.
  2. I then mixed in the spices and served, along with brown Basmati rice and a tomato-olive salad with Ume plum vinegar, lime juice, salt, and pepper.
Results

Dinner was great! We all loved it. In hindsight, the puree worked out better than the cubes. I used the right amount to include the pumpkin flavor without overwhelming the dish. It formed a very nice curry sauce. As usual, the meal was one with no added fat, but it tasted sumptuous.

Ideas for the future

I should explore more dishes with pumpkin puree and not wait for the Halloween season. I bet that a little bit of pumpkin puree could be beneficial in many dishes. Pumpkin puree and potato chunks? Kohlrabi even? I bet there's a lot of great dishes waiting to be explored with pumpkin puree.

Labels: , , ,

Monday, October 16, 2017

Chickpeas with Polenta, Stewed Tomatoes, and Kale Sprouts served with local thin Sweet Potatoes and Green Luobo Radish (No Added Fat)

My daughter and I were out and came home with my wife and daughter hungry, so I got to work cooking right away. We picked up thin sweet potatoes from the farmers' market this weekend, which I was anxious to cook.

I also got from the market a cross between kale and Brussels sprouts called kale sprouts; I described in March 2015 finding these in the market place as kalettes™  and really enjoyed them (today my family popped the raw ones in our mouths and loved them, stems and all). I've not found them more recently until I saw them this weekend.

I thought that I'd use kale sprouts for the main course. I wanted some sort of bean or maybe seitan to go with it and didn't have any beans soaking. Luckily, for times like this, I have a few cans of chickpeas on hand. In order to bulk up the meal, I thought I'd use a tube of prepared polenta that I had on hand.

My wife recently returned from a trip to Bulgaria and found ample vegan options and great food choices. She brought back a spice called "savory", which appears to be something like savory (chubritsa), a common table spice. I thought that I'd try seasoning with it. Here is what I did.


Ingredients
  • 1/4 cup onion cut into approx. 1/4" x 3/4" half moon slices
  • 16 ounces polenta cut into approx. 3/8" cubes
  • About a quart of kale sprouts (alternate: chopped kale)
  • 14 1/2 ounce canned stewed tomatoes
  • 15 ounce canned chickpeas, rinsed and drained
  • (optional) 2 t traditional Bulgarian spice mixture (alternative: favorite herbs)
  • 3/4 t salt
  • (optional) 2 T nutritional yeast
Process
  1. I cooked the main course waterlessly by putting, in this order, the onion, polenta, and kale sprouts into a large Saladmaster stock pan. I cooked by covering the pan and heating on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 15 minutes.
  2. I then opened the pan and mixed in the tomatoes, chickpeas, and spices.
Sweet potatoes cook in 10-19 minutes of pressure steaming, but I went with 9 minutes, serving five of these small sweet potatoes for each of my wife, daughter, and me. They were great! In fact, they could have been done in 8 minutes. But I liked the organic way in which the sweet potatoes were gently burst open. And the sweet potatoes were light, much less dense than Japanese sweet potatoes (my favorite variety). Since they were organic, as we usually buy, I ate them intact, skin and all. I also served green luobo radish, from the farmers' market as well.

Results

Dinner was good! My one regret was with the kale sprouts; they were great, without any trimmed away, raw. They were also good cooked, but in the dish were just too big and should have been chopped. I liked the Bulgarian spice, which added a nice flavor that I can't really characterize except maybe as a non-hot Mexican sage and pepper seasoning. The sweet potatoes were very good!

Ideas for the future

I wonder why I don't cook with polenta more often. I should more frequently keep pre-made tube polenta on hand - but I should also make polenta from scratch. I think that I've only done that once, in June 2014, and it was both easy and very good. I should try a dish like this one, perhaps with chopped greens, polenta, and maybe a lot of mushrooms. A more complex tomato sauce would be good, maybe with green tomatoes cooked into it (hey, that's another idea - combining cooked green tomatoes with tomato sauce).

Labels: , , , ,

Sunday, October 15, 2017

Seitan with Oyster Mushrooms, Roasted Bell Pepper, and Shishito Peppers (No Added Fat)

Yesterday we bought of yummy items from the Carrboro, NC Farmers' Market, including fresh bell peppers. They have a wonderful deal that if you buy at least two pounds of any kind of peppers, they will fire roast the peppers right there for you, which is what we did. These roasted peppers are so good, and as they cooled in the plastic bags that they put them in, some liquid accumulated, which I ended up using in today's meal. I also got great oyster mushrooms, baby ginger, a new variety (to me) of heirloom apple, baby bok choy, watermelon radish, Sugar Baby watermelon, elephant and regular garlic, white kale, and more. I used a lot of the ingredients in today's meal.


Ingredients
  • 1 clove elephant garlic, chopped into pieces slightly smaller than 1/4" (alternate: 2 cloves regular garlic finely chopped to about 1/8")
  • 2-3 handfuls of oyster mushrooms, tough ends removed, then hand torn into maybe 1" lengths (alternate: other mushrooms can work, such as shiitake or button)
  • 8 ounces of seitan cut into maybe 3/4" cubes or strips up to maybe 1", as desired
  • 1T baby ginger (or 1t regular ginger) finely (1/8") diced
  • (optional) 2T liquid leftover from roasting a bell pepper
  • Dozen or so shishito peppers, rinsed and dried
  • Vegan bouillon cube
  • 2 cups onion cut into half moon slices approx. 1/4" x 1 1/4" ( maybe 2/3 of a medium onion)
  • 1 1/4 cups carrot cut into 3/8" slices (3 small-medium carrots)
Process
  1. I put the garlic into a skillet and, without oil, sauteed on medium heat, stirring occasionally, for about 2 minutes to get a nice bouquet
  2. I then added the mushroom and cooked for another 4-5 minutes till the volume of mushroom was reduced to about 1/3 of the original
  3. I then added the seitan and ginger and continued cooking, reducing the heat to medium-low, and stirring occasionally for another 3-4 minutes
  4. I added the pepper liquid and scraped with the spatula, which served both to add flavor and clean up the little bit of sticking I had in my skillet
  5. In parallel, I had cooked the shishito peppers by putting them on a cast iron skillet with no oil and once in a while stirring till the peppers were mostly charred
  6. I let the shishito peppers cool down a little so I could handle them, then cut off the stems and tossed them into the seitan dish
I also made some quinoa with corn and served some slices of watermelon radish (sungold tomatoes instead for my daughter).

Results

Pending

Ideas for the future

Pending

Labels: ,

Friday, October 13, 2017

Chickpea with Waterless Sweet Potato (No Added Fat)

I wanted to make a chickpea dish so soaked some chickpeas. I loved the waterless sweet potato I had recently made and hoped I'd cook sweet potato this way again soon. Here is what I did.


Ingredients
  • 1 1/2 cups chickpeas, rinsed, soaked overnight (or, in my case, for about 5 hours in initially boiling water) and rinsed again
  • Just enough water to cover chickpeas
  • Vegan bouillon cube
  • 2 cloves garlic, fnely (approx. 1/8") diced
  • 2 stalks green onion, cut into approx. 1/2" lengths
  • 2 medium sweet potatoes cut into approx. 3/8" cubes (I used a Japanese sweet potato and a locally grown orange one)
  • Half dozen shiitake mushrooms, cut into approx. 3/8" widths
  • 1/4 cup onion cut into 3/8" cubes
  • 1t fresh lemon or lime juice
  • 1/4 t turmeric
  • 1/2 t ground cumin
  • 1/2 t salt
Process
  1. I put the chickpeas, water, bouillon cube, and garlic into my Instant Pot pressure cooker and cooked for 20m (unsoaked take 35-40 and soaked take 10-15 minutes, but I wanted them nice and soft).
  2. While it was cooking, I did a waterless cook of the sweet potatoes. I put, in this order, the green onion, sweet potato, and mushroom into a small Saladmaster stock pan. I cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes.
  3. When I was ready to serve, I carefully let out remaining pressure from the chickpeas, mixed in the sweet potatoes, as well as the onion, lemon juice, turmeric, cumin, and salt.
I also served Farmhouse Culture brand "garlic dill pickle" fermented vegetables (cabbage, water, salt, cucumber, dill, garlic), as well as Black Spanish Radish (it was spicy). 
Results

Dinner was good! I was given the local sweet potato by somebody at the venue where I teach on Sundays who said that she had grown it and just picked it - it was surprisingly tender and easy to cut. The sweet potato and chickpea combination was surprisingly consonant and tasty, and I loved the texture.

Ideas for the future

Waterless sweet potato is so good! I should continue to explore good combinations with chickpeas.

Labels: , , , , ,

Tuesday, October 10, 2017

Red Pinto Beans with Roasted Tomato (No Added Fat)

I prepared red pinto beans in the pressure cooker (soaked and then rinsed and cooked for 23 minutes with just enough water to cover the beans). Once done, I mixed in most of a 14.5 can of roasted diced tomatoes, a clove of elephant garlic diced to between 1/8-1/4" cubes, a little ginger similarly diced, a bit of salt, freshly ground black pepper, and dried oregano, and simmered on low for about 7-10 minutes.

Results

Dinner was very good! My wife particularly loved it. I included green radish; it was good though a bit strong.

Ideas for the future

This dish reminded me a bit of Indian rajma. I should make rajma and should experiment with more red bean dishes. I'm not sure why I don't use red beans more often.

Labels: , , ,