We made it back from NC in time to rest up, fill our refrigerator with kale, and then attend the awesome annual New Year's Eve party at Erin and Brian's house. Rob was on top of things that morning and soaked some black beans, cooked them, then "refried" them with kale, and made them into his awesome tamales. All the while I was catching up with our friend, Monique, for five hours. He even served us coffee while the beans were cooking. I am one lucky, lucky woman.
We ended up eating tamale filling (Rob made about 80 tamales which were gone within 24 hours, but he could have made twice as many) in wraps with brown rice and salsa for days. No complaints, his tamale filling is eat out of the bowl good. Rob made some black eyed peas with greens too so the first week of the year was all about greens and beans. Not a bad start to 2012.
All the leftovers meant meant I didn't really need to get in the kitchen for a while, but it was so nice when I finally did. I love to cook, I just don't love to feel like I have to cook. What finally got me slicing and dicing again was Friday evening when Rob said he would go pick up some tofu burritos at Cactus Grill. We were out of most of our fresh fruits and veggies so it sounded like a plan. Then I went downstairs and decided to start chopping up the leftover half of red onion and it became In a Hurry Red Thai Curry (except I used a bit of blackstrap molasses for the sweetener and four teaspoons of red curry paste). I used sweet potatoes, steamed frozen broccoli/corn/carrots/green beans, and leftover soy curls.
this. I am giving a bag to our friend, Katie, and I can't wait to hear what she thinks of them.
regular carrots which we prefer over baby carrots anyway). This made him fussy (he doesn't like to substitute), but I cut them up for him and it turned out great and very pretty. It was so nice that we cooked because we ended up having enough to invite Parker's friend for dinner and his parents and sister. It was so nice to catch up with them (I love impromptu dinner guests!) and the kids were stoked to be able to play longer. The recipe says it serves six, but nine of us ate the dal with basmati rice and chapati with a little leftover. I added peas to the dal in the morning for a picture and it looked pretty festive with the red beets making the dal red and green the peas. We used red onions, sweet potatoes, and red lentils in this dish and it was tasty and filling. We will make this often.