This week’s recipes have been quite the walk down memory lane! First ramen with Rotel last night and Old Faithful (aka black beans and rice) tonight – it’s been a wonderful week of catching up with old culinary friends!
Though this is a staple in our menu plan, it never gets old. Each time I make it, I try to put a little spin on the dish, adding a topping or substituting a mainstay for something more exciting. Tonight, I was out of sliced black olives, so I substituted a can of diced green chilies as a topping instead, and we both loved the result! With those chilies plus some leftover salsa, fresh Daiya pepperjack shreds, and half of a diced onion, we were living in high style, thank you very much.
The rice cooker did its job in the allotted 30 minutes, and the black beans heated up just perfectly (I added some adobo seasoning for good measure). The two leftover Morningstar Farms chik’n patties from last night were perfectly piping-hot by the time dinner was ready, and I’ve already discussed the toppings, which were plentiful and tasty. In short, we feasted! Even on a night when LeeLee was working late and I had some errands to run after my own workday was done, we were able to sit down to a healthy, hearty dinner without having to give in and visit the fast-food line. Another win in the book!
:)