We've had a nicely laid-back weekend -- running errands, doing laundry, hanging out at home and reading, and, of course, cooking!
Monster batch of beans and rice:
I make a huge amount every time, because this dish is so versatile. We tend to have portions topped with shredded cheese (this week, a smoked chipotle gouda,) for lunches, scoops stuffed into tortillas and baked in the oven for burritos, and mountains on top of lettuce with avocado, salsa, and sour cream for taco salads. On its own, the dish is relatively low in fat and quite high in fiber, and a nice way to get some whole grains, beans, and veggies in us several times throughout the week. I had a big bowlful topped with cheese for lunch today, and I scooped it all up with some organic corn tortilla chips. Bonus!
Dan's brother, Ryan, came over for dinner last night and I made sushi!
Huge platter of veggie sushi (cucumber, avocado, and red pepper) for the vegetarians, (Ryan and I,) and Dan went to Costal Seafood and bought himself a couple of small pieces of fish. I made him a couple rolls with his fish, and then sliced the rest as thinly as I could for some sashimi. He was happy. :) Ryan and I dominated the edamame, too!
Leftover buttermilk syrup + stale bread = perfectly good reason to make French toast!
I am EXTREMELY picky about my French toast, and almost never order it in restaurants, because it is almost always awful. My secret tricks? Start with very stale, almost dry bread, (I tend to dry mine out in a 200-degree oven if it's not dry enough on its own,) and let the bread soak in the custard mixture overnight, for maximum gooey center potential. Plus, a half-teaspoon of Penzey's baking spice added to the custard mix just makes everything better!
What are your French toast tips/tricks?
Lately, Sunday night has become pizza night at our house! This first pie is topped with olive oil, heirloom tomatoes, fresh mozzarella, fresh basil, and salt and pepper:
This second pie is topped with organic pizza sauce, red onion, sliced fresh garlic, mushrooms, kalamata olives, and a mixture of four cheeses (mozzarella, parmesan, goat, and feta -- can you tell I was cleaning out the fridge???)
I love pizza!