In my pantry today:
- black beans
- 1/2 c minced onion
- 2 cloves garlic
- 1 tsp olive oil
- 1/2 c vegetable broth
- 1/2 c broccoli salsa tapenade (below)
I want to cook with the new white corn tortillas I found at Aldi which are exactly like the ones my favorite (and really, the only I eat) soft tacos at our favorite Mexican restaurant here. There are black beans in the cupboard and in the fridge a few leftover broccoli florets that I just don’t want to see die. But black beans and tortillas, ok. I see that. But fitting broccoli into the equation?
- 1/2 c broccoli crowns
- 4 tbsp salsa
- 1/2 tbsp garlic paste
- 1/2 tsp taco seasoning packet
- 1/4 tsp cayenne (optional)
- Juice of 1 lime wedge
Invite the food processor and that big bag of frozen lime wedges you still don’t entirely know what to do with, and get going on this easy little addition that will turn out to be better than anticipated. Pulse the broccoli and garlic paste until the broccoli is more finely minced than your human hands could possibly muster (yet not completely pureed). Remove to a small bowl and add seasonings, salsa and finish off with the lime. Set aside — you can obviously eat this immediately, but a couple of hours sitting never hurt no seasoning blend.
To make the beans, start out minced garlic and onions in olive oil on ML for a few minutes, then do a half-ass drain/rinse on your can of black beans (a little of the gook in there will be helpful) and put in the pan. Add most of the vegetable broth, saving a little for additions later. Stir everything together, then place two (frozen here) lime wedges on top, cover and let cook for 20m or so. Remove limes, stir and add rest of broth then let simmer until taco time. Heat your tortillas between wet paper towels in the microwave for 30s — layer on beans, broccoli and cheese — I give this 5 spoons for both taste and creative use of leftover broccoli.
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Tagged black beans, broccoli, broccoli tapenade, cooking, cuban, dinner, lime, lunch, mexican, recipe, taco, tapenade, vegetarian
In my pantry today:
- 1.5 c sliced roast beef, cut into chunks
- 1 14 oz can black beans, drained and rinsed
- 1-1.5 c vegetable broth
- 1-2 cloves garlic, thinly sliced
- 1/2 c minced yellow onion
- 1/2 lime, wedged
- 4 tsp Taco Seasoning ganked from a boxed taco kit in the cupboard
- 1/2 tsp turmeric
- 1 tsp hot red chili powder
- pinch asafoetida
So I wasn’t even really planning at its onset to write about what I assumed would be a boring, last-minute meal. I was under the MS weather yesterday and have no idea from whence this amazing creation came. Thanks have to go to my dad’s amazing 14lb roast beef — nothing would have ended up this tasty without it. I cut up about 1/2 of the leftovers he sent us home with, stuck the other half in the freezer then took a step back and regarded the pile of meat on the counter before me. We love Indian food, but obviously there really aren’t a lot of recipes there including cow. I had no way to make gravy and not enough of the ingredients needed to throw together a Thai salad. The options here were limited — but there was cooked rice in the fridge and beans in the cupboard!
Start out the same way I always do — garlic and onion in oil warming to M. Just before it gets to full on M, reduce the heat to ML and let cook for about ten minutes while you cut up the roast beef, drain/rinse the beans and then, say, empty the dishwasher. When you return to the pan dust in your seasonings and mix everything into a paste; scrape the bottom clean as you do this, adding in little drips of broth to help the process. Add in beans; when coated completely, add in broth little by little until beans are halfway covered. Turn heat to M as you do this until near-boiling. Top with diced roast beef and lime. Turn heat back to ML and cover pot; walk away for 5-10m while the limes cook onto things. Come back, remove limes and mix meat into broth, adding enough more to nearly cover things now. Bring to a low boil on M then reduce to MreallyL for a few hours, checking in once or twice to make sure all the meat remains covered in liquid. The meat ended up getting much more tender and flavoring the vegetable broth with the black beans and lime to come out in its own gravy. This was a lick-the-bowl good meal over rice and earned every one of its 5 spoons!
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Tagged beans, black beans, Broth, cooking, cuban, dinner, garlic, leftover roast beef, leftovers, lime, lunch, meal, mexican, onion, recipe, roast beef, vegetable broth