Breakfast: There are plenty of Staffordshire Oatcakes leftover since I made them yesterday morning. Yesterday we had the ones that were cooked on the griddle. Today we are working our way through the ones that were baked. The baked ones are okay, but they don’t look as nice and the texture is not as good. With Apricot Butter, Tahini and Bananas they still taste pretty good.
Dinner: We are extremely strapped for time at the moment. As I mentioned in my last post, big pots of Soups and Stews come together fast when you start with chopped carrots, celery and onions (aromatics), and they can feed you for several days. Just add a salad and a steamed grain and you’re not going to bed hungry. For tonight’s dinner, Gary sauteed his aromatics in about a cup of water until tender. Then, he added his herbs and spices (about two teaspoons each of garlic powder, chili powder, smokey paprika, parsley flakes, and a tablespoon of his secret spice mix), and about 8 more cups of water, brought it all to a boil, and added about two cups of red Adzuki Beans (dried), which cook up about as fast as lentils without pre-soaking. About an hour later he added tomato paste and tomato sauce, simmered it for about 30 minutes until all the flavors were incorporated and the sauce thickened. Voila! He had a big pot of thick, rich and hearty Adzuki Bean Chili. It was delicious! And you’ll be seeing more of it in the blogs to come.
There is still plenty of the Whole Grain Blend we made with Brown Rice, Red Rice, Black Rice and Millet. Topped with Tahini and Nutritional Yeast, it’s a Sundae for Sunday.
Today’s colorful salad of Romaine Lettuce is brightened up with Red Cabbage and tossed with Tahini Dressing.
