Miss Rachel

The storm hit us hard in central Connecticut, and I don’t feel like talking about it here yet or posting “OMG! so much snow!” photos so I’ll just show you some food stuff. I went to Whole Foods on Friday and brought home a nice big haul.

I did not lose power and hence, I was able to cook some good meals. Friday night’s dinner was tofu with curried potato and collard greens. I cook the tofu separately in a nonstick pan with some oil so it develops a nice crust.

I’ve been enjoying tofu a lot lately, and I also had some for breakfast yesterday. This was seasoned with turmeric and cooked with some mushrooms and sun-dried tomatoes. I sprinkled the whole thing with fresh cilantro.

That’s it for now.

It’s wintertime, and we’re expecting a big storm. Rice and beans is a good combination anytime, but it’s especially appealing when the weather is cold and blowy and snowy.

Here’s what I did: I sauteed a diced onion and some crushed garlic in a little oil for a few minutes, added 1 t of chili powder and 1/2 t each of coriander and cumin and 1/4 t of cayenne and cooked and stirred for a few more minutes. Then I added a can (15 oz.) of black beans and a can (14.5 oz.) of diced tomatoes and simmered everything for about an hour.

I served it over rice. Note: I also think this would be really good over a potato, but I had some leftover brown rice hanging around so that’s what I used. (And this post is called rice & beans so I had to use rice - ha!)