I bought seven jalapenos and two bunches of cilantro this week, kittens. We’ve taken to purchasing two bags of onions at a time instead of the standard one.
The jag continues.
Sunday – Austin-Style Black Beans with Red Chile Rice from The Homesick Texan
I think I can officially declare myself a practiced dried-beans maker. Who knew, right? The next step: Finding a place to buy them in bulk, making them in advance and freezing them a la Melissa D’Arabian. Or maybe I’ll just keep a few cans offhand as convenience food. Because that’s probably more logical.
I knew that these were going to be on the stove as Marcus was walking in the door from his Mancation, and I’d be lying if I said that there wasn’t a strategy behind that. Because sometimes the wafting smell of simmering black beans on the stove is something that men need to be reminded of. That home might not be a Mancation, but it’s still a pretty great place to be. The carrot in this dish gave it a subtle (natural) sweetness that played nicely with the cilantro and lime juice.
The Red Chile Rice? Definitely has some heat. Yes, that might have to do with the fact that I used two chipotle chiles instead of one. But like, when you’re at the bottom of a can, are you really going to throw that last one out? NO. Because the adobo sauce it has been bathing in is absolutely delicious.
The combination of the two together with a belatedly-added dollop of plain greek yogurt? Wonderful.
The recipe suggested using chicken thighs as a substitution for lamb. Which was convenient because even though we are lamb-lovers, I don’t exactly have the stuff sitting around in my freezer.
We only had one onion to throw into the pot, but seeing how it worked as a sweetening and thickening agent for the sauce, I would definitely use the two specified for our next go-round. The meat was fall-apart tender and the sauce it basked in was deceptively simple.
Marcus observed that the Carrot Raita tasted….carrot-like. Personally I enjoyed the earthy sweetness that the carrots added, and the contrast from more traditional raitas that it offered. That being said, I’ve never actioned a traditional raita in my own kitchen before, so I promised Marcus that next time I would action something involving cucumber and mint.
Wednesday – Migas with Uncle Richard’s Hot Sauce (unpictured) from The Homesick Texan
We fried the corn tortilla strips in olive oil instead of vegetable because quite honestly, I do not notice a taste difference. Yes we have vegetable oil around, but when olive oil is a nutritionally better option, why not use it?
Since there were already tortillas in the meal, I was hesitant to warm up more corn tortillas to serve it on.
But let me tell you. The only thing better than fried tortillas tossed up in lightly spiced scrambled eggs studded with sauteed onions and jalapenos are fried tortillas tossed up in lightly spiced scrambled eggs studded with sauteed onions and jalapenos wrapped up in a corn tortilla.
The first thing that came to mind when we plated this (and then tore in) is that if we were hosting a brunch, these would be a WONDERFUL dish to share.
Marcus: When are we EVER going to have a brunch?
Welcome to the rotation, Migas.
Thursday – Chalupas with Uncle Richard’s Hot Sauce from The Homesick Texan
This week, instead of cracking open a can of refried beans, I just mashed up the equivalent of the remaining Austin-Style Black Beans we made earlier this week. Because when you make an entire pound of beans, you need to do something with them.
And when you need to be at a party at 8:30, being able to heat things up and layer them together for a coherent, delicious meal involving a minimum of actual “cooking” is invaluable.
What is your favorite breakfast-for-dinner meal?