Dinner tonight, breakfast & lunch tomorrowPosted: October 16, 2008
Dinner tonight was some lacinato kale raw salad (check out the recipe from the Times), garlic bread and a great pasta dish. Actually, it was more of a bean dish as I only had about a 1/4 cup of pasta. I cooked dried lima beans in the slow cooker and then sauteed some garlic in olive oil with chopped rosemary and marjoram. I added some halved cherry tomatoes and the beans along with some of the bean cooking liquid. Salt, pepper, capers and a few red pepper flakes and a few leftover roasted potato bits and the cooked pasta made the meal. The beans broke down and formed a creamy sauce that tasted great with the rosemary and tomatoes. Easy and delicious.
Tomorrow morning, we will be eating some muesli inspired by The New Wholegrains Cookbook by Robin Asbell. I was waiting in line at the Coop and started reading this book – great ideas, this one is one to buy. The recipe I used was from memory, but I just found it written out (Google is magic). I am really excited for this as I love apples and oats and Saveur just did a huge breakfast issue with a love letter to muesli. Lunch will be a mixture of the lacinato salad and leftover bean/pasta dish.