Monday, August 27, 2012

This is NOT a Food Blog...But, I Do Like to Cook

So, have I mentioned lately how much I adore being surprised by elderly church goers who also happen to be flaming liberals in sweater set and pearl drag?

Which pretty much sums up the love fest I had on Sunday post sermon...

And, floating on that high we headed out to dinner on Sunday night (following a trip to urgent care for the boyo who has what looks like an ear infection).  Which means...

That we are behind on eating through our CSA box (a la a certain very, hungry, caterpillar). Thus, a veggie loaded (not that we ever have any other kind of meal) dinner was on the menu.  Tonight I improvised a bean/quinoa/corn bowl and I wanted to share it with you, because it was oh so very good!

1 cup quinoa
2 cups water

1/2 onion

2-4 cloves of garlic (depending on your preferences, I used 3) minced
2 pattypan squash, diced
the kernels from 2 ears of fresh, sweet corn (I stand the corn up in a serving bowl, hold the cob firmly, and run a knife between the cob and the kernels--the bowl catches the kernels)
1 can of pinto beans
1/2 tsp of cumin
An open beer (I had a Summit EPA)
salt to taste

4 big tomatillos, quartered

1 clove garlic
1/2 jalapeno 
1/2 tsp of salt
Big squeeze of lime
1/2 cup cilantro

Rinse the quinoa in a mesh strainer, drain and put in a 2ish quart pot that has a lid. Add 2 cups of water and bring to a boil. Cover and reduce heat to low simmer. Cook for about 10 minutes (water should be absorbed--if it's not, feel free to cheat and drain the quinoa a bit in the mesh strainer)
While the quinoa cooks, spray your cast iron skillet with cooking spray (I use canola). Saute the onion until translucent with some browned bits, add the garlic and saute for another little bit.  Add the squash and cook until squash has browned a bit but isn't soft yet.  Add the beans and 1/2 tsp of cumin.  Cook until beans are warmed through.  Turn up the heat and deglaze pan with a bit of whatever beer you're drinking while cooking.  Add the corn and cook until the squash is soft and the corn is hot but not over cooked (deglaze with beer as necessary).  Salt to taste.

Puree the tomatillos, garlic, jalapeno (I take the seeds out), salt, lime and cilantro (this is a raw tomatillo salsa recipe from Pinch My Salt)

Put quinoa in individual bowls.  Top with the veggie/bean saute.  Dice a tomato and an avocado and add to the bowls.  Then, pour generous helpings of the fresh tomatillo salsa from Pinch My Salt over each serving.  

You will have seconds...

However, your toddler will eat an ear of raw corn before dinner because he was "helping" to husk.  Then he will eat some cherry tomatoes from the tomato plants in the yard.  Then when served actual cooked food, lovingly arranged on his plate, he will eat: 4 beans, 2 mouse bites of quinoa, a tablespoon of salsa and 4 bites of avocado (but only because you told him he had to before he could go play with his trains).  It is at this point that you will finish the beer.


Anonymous said...

I didn't know that your toddler lived at my house! Cheers to making it through another (delicious) meal!

Manisha said...

Poor little boyo - I hope his ear is less infected today. Isn't that how motherhood always is? Bright, happy moments followed immediately by sad ones.

Joy said...

It is :) And, counting chickens, we are actually wondering how long a two year old can survive on a diet of veggies with occasional bites of beans.

#GC79; 9B 2018

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