Sunday, June 21, 2009

fireflies and fireworks

it was a pretty night in lafayette even tho i spent most of it indoors.  popped out for a quick grocery and video store run and tried to stay out of the way of 'taste of tippecanoe' a kind of street festival/food thing that happens every year around this time.  i'm sure it's actually quite nice, but crowds tend to scare me and i am def not feeling emotionally sound enough for packed in people and loud local bands.  fireflies and fireworks will always charm me tho.

so today i mostly read and cooked.  got some decent school work done and made what i think was a very tasty dinner!  here are the recipes (spicy black bean soup and spinach quesadillas), if anyone is interested.  they are adapted from rachel ray and hot girl from high school, respectively.

Spicy Black Bean Soup 

2 tbsp olive oil
1/2 large onion, diced
2 ribs celery, chopped
3 cloves garlic, chopped
1 serrano chili, sliced
1 dried bay leaf
2 (15 oz) cans black beans
1/2 tbsp ground cumin
1 tbsp chili powder
1 tbsp hot sauce
1 quart -or less, depending on how soupy you want it- chicken or veg stock (i used chx)
1 (15 oz) can diced tomatoes
juice of one lime

got that stuff together, then followed rachel's directions to saute onion, celery, garlic, hot pepper, bay leaf.  then add red pepper and cook.  add one can of beans.  mash up the other can of beans using a fork and add it.  season with cumin, s&p, hot sauce and add stock and tomatoes.  let bubble for a while.  squeeze lime juice in before serving and serve with sour cream, scallions, cilantro. 

[i thought this turned out awesome and i'm excited to each it for lunch tomorrow!]

Spinach Quesadillas (mostly spinach, not so much queso)

1 (10 oz) package frozen spinach
1/2 red onion
1 clove garlic
1 tsp chili powder
1 big handful shredded sharp cheddar
fajita size whole wheat tortillas

saute onion until translucent and then add garlic, chili powder.  add defrosted & drained spinach, let that hang out and warm up for a while.  add cheese.  i dumped out the spinach mixture into a large bowl, wiped down the saute pan and tossed in a tortilla.  spread the spinach&c over half the tortilla and toast until pretty and golden.  serve with sour cream and salsa.  this amount of spinach stuff made three quesadillas (i like mine stuffed pretty full).  

anyway, typing up recipes at 5 in the morning is exactly not what i should be doing right now.  but i've gotten myself back into the damn stay-up-all-night, sleep-half-the-day sched again.  but don't worry, mom, i'm always gettin my 8 hrs.  seriously.  i don't mess around with my 8 hrs.

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