Culinary mental block is no joking matter. Especially when you rely on yourself to prepare all of your meals.
I thought long and hard all day about what to make for dinner to no avail by the time I got home. A quick trip to the corner grocery netted peanut butter and oatmeal- no good for dinner. Somehow, luckily, while I was walking the dog in the bitter cold I thought of red beans and rice, probably because I associate chili with the cold weather. I have something against rice, even brown rice, though. So I went with bulgur, the grain love of my life (as are barley and quinoa).
I thought long and hard all day about what to make for dinner to no avail by the time I got home. A quick trip to the corner grocery netted peanut butter and oatmeal- no good for dinner. Somehow, luckily, while I was walking the dog in the bitter cold I thought of red beans and rice, probably because I associate chili with the cold weather. I have something against rice, even brown rice, though. So I went with bulgur, the grain love of my life (as are barley and quinoa). It was pretty simple- I sauteed some red onion until translucent, added 3TB tomato paste, .5c bulgur, and 1 can dark red kidney beans. Seasoned with Tony Sacheries and voila, dinner.
I also made one of my favorite things of all time: roasted green beans. Really, you can pretty much roast any vegetable and it will be my favorite. I just rinsed from fresh green beans, snipped off the ends, and tossed lightly with some olive oil and salt. I roasted them on 400ish for 20ish minutes, stirring every so often. These barely made it to the table before I devoured them.
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