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I forgot -- I have a picture of the wilted spinach salad and veat with asparagus tips I made a couple of weeks ago. The veat was a little dry, but otherwise, the meal was quite tasty. Next time, I add the asparagus sauce earlier so some of it can soak into the veat.
Today I made chili:
- one can diced tomatoes, drained
- two cans kidney beans, drained
- one can tomato sauce
- one *large* can white hominy, drained
- two carrots, shredded
- two salad onions, sliced thinly
- several tablespoons canola oil
- one green bell pepper, diced
- chili powder, salt, oregano, cilantro, cumin, etc. to taste
Heat oil in heavy-bottomed six- or eight-quart pot over medium-high heat. Add onions and saute for a minute or two. Add rest of ingredients. Simmer on very-low heat for an hour.
And I made a beer-herb bread, which turned out quite lovely.
Posted by sev @ 10:29 PM PST |
Replies: 1 Comment
I will, of course, have to capture my plate as Cliff *hates* vegtables.
Posted by Alex @ 07/14/2002 10:55 PM PST