My current pet peeve: Kroger isn’t carrying any frozen fruit except for rhubarb (maybe I should try rhubarb oats?) and they only have pie filling, but no plain canned blueberries and no canned pumpkin (that isn’t spiced and sugared to death for pies). Argh! Apparently when it does come back to the shelves I’ll have to make the mental note to stock up. I would love some pumpkin to make muffins, but alas.
After my kitchen win/kitchen fail yesterday my sister, Kelly, supplied her own recent kitchen win: Drunken Beans. Dave and I found them intriguing and delicious sounding, so they were on tap for dinner tonight!
The ingredients: (so easy!)
The process:Double double toil and trouble, fire burn and cauldron bubble… sorry, I just got momentarily transported back to 12th grade Shakespeare when Rachel and Rebecca and I had to act out the three witches on video.
The meal:With some of my mom’s homemade apple sauce and some sweet corn I froze this past summer. (Unpictured: the free brownie and free chocolate cookie Dave brought home!)
The verdict: the fire roasted tomatoes were a bit fiery for Dave and I. Whoa. They added some definite kick to it! Dave calmed his down with shredded cheddar and I put a little nutritional yeast on mine. But it was seriously delicious and we can’t wait to try it again… with regular tomatoes!
- Saute 1c. onions in a little olive oil (I used 1.5 small onions)
- 1 t. cumin
- 2 t. brown sugar
- 1 t. salt
- some chipotle or spicing agent (I skipped this… thank goodness!)
- 2-4 cloves minced garlic
- 1 1/2 c. beans (1 can, drained and rinsed)
- 1 can diced tomatoes (I used fire roasted)
- 1 12 oz. amber beer