While John and I both enjoy spicy food, our systems handle it less well than they did when we were each younger. Getting old is so much fun, isn't it? ;)
So, if that doesn't qualify as an "overshare," I'll keep going with this post. I made some deliciously healthy Caribbean Red Beans and Brown Rice for dinner the other night, with a side of greens:
I vaguely remember this dish being on the spicy side the last time I made it . . . but of course, it didn't occur to me to cut the amount of cayenne in half! Shoot. And then I added too many chili flakes to the kale. How to save a meal that's too spicy?
1. Add guacamole. Or sour cream. Or both!
2. Freeze some of the leftovers, hoping storage dulls the capsaicin.
3. Take a cup of leftovers and puree with a cup of quick-cooking oats for nearly instant veggie burgers. (More on that technique later, as I haven't actually eaten those veggie burgers yet!)
4. Serve the leftover kale with black-eyed peas, over leftover Millet-Cheddar Polenta.
I suppose we'll look at this "too spicy" meal as a blessing in disguise -- I learned some new ways to think about leftovers! I'm particularly excited about this quick-cooking oats veggie burger idea. I'll letcha know how it turns out . . . just as soon as we try them!