Home Cookin’

Some things I’ve made this week:

DM and I took his mom out for drinks and appetizers at Nosh last week. Then we came back here and I made a little quickie dinner.

Mixed greens with black beans, roasted corn, tomatoes, tortilla chips, cheddar cheese, and red wine vinagrette

Mixed greens with roasted corn, tomatoes, tortilla chips, avocado, cheddar cheese, and red wine vinaigrette.

Soft polenta with cheddar served with black beans and salsa and plain yogurt on top.

Soft polenta with cheddar served with black beans and salsa and plain yogurt on top.

Country cobbler from Cooks.com. The recipe is written sort of confusingly. I just cream together the butter and sugar in a stand mixer, then add the rest of it.

Blackberry cobbler with vanilla ice cream.
Blackberry cobbler with vanilla ice cream.

Breakfast!

Scrambled eggs with pepper jack cheese.
Scrambled eggs with pepperjack cheese.

Another dinner:

Mixed green salad with red wine vinagrette
Mixed green salad with tomatoes, walnuts, shredded Parmesan, and red wine vinaigrette

Really good chicken recipe I’ve been making for years from Cooking Light.

Sauteed chicken breasts with balsamic vinegar pan sauce and noodles with butter and parmesean.
Sauteed chicken breasts with balsamic vinegar pan sauce and noodles with butter and Parmesan.
Lunch!
How you make this chicken salad:
Mix together the following:
chopped chicken
chopped celery
chopped walnuts
dried cranberries
mayo and/or plain yogurt or a mixture of both
salt to taste
Yum!
Chicken salad with walnuts and dried cranberries.

Chicken salad with walnuts and dried cranberries.

Chicken salad

Chicken salad

I usually use beans from a can. It’s easier and not that much more expensive than making them yourself with dried. Plus the few times I’ve tried to make them from dried up here at 6,200 feet, they took days and days (literally). But I wanted some black beans to make soup and I was out of the canned, so I made them from scratch. I adapted a recipe from Rick Bayless’s Mexican Kitchen. I didn’t have all the ingredients he called for so I just used some of them.
1 1/4 cup dried black beans, rinsed
6 cups water
1/2  an onion, chopped
4 garlic cloves, peeled and  minced
4 sprigs of cilantro
2 dried chiles- I’m not even sure what kind of chiles they were- I’ve had them awhile from another recipe- they were the dark wrinkly ones- I just seeded them then sliced them up- didn’t roast them or soak them or anything.
Put everything in a pot and bring it to a boil, then simmer, partially covered till the beans are soft. After a few hours I was afraid they’d take another few hours so I moved them to the slow cooker so I could let them finish cooking with attention from me. They finished cooking in another hour or two and were really good. Next time I’ll probably just go ahead and start them in the slow cooker and see how that works out.
Home made black beans

Homemade black beans.

That’s all for this week. I have a few things planned for next week, so be sure to check back!