I've been cooking more recently. Cooking and I have a love/hate relationship with each other. The bottom line is that I believe it's best for me to cook for myself and my family, but that's been hard to do consistently. The good news is that I keep trying. So yesterday and last Sunday, I decided to spend a few hours in the kitchen, prepping stuff for the week. Here's what I made:
- Better Salad (like tuna salad, but with chopped chickpeas instead of tuna)
- Oatmeal Raisin cookies (new recipe -- cookies spread into a gooey layer in the pan, so I cooked them a little more, then crumbled the cooked result as an indulgent granola-ey sort of mix. Tim and Austin both love it!)
- Rainbow peppers (well, I didn't "make" them but I chopped them and put them in the fridge
from March/April 2009 Cooking Well
1/2 cup lemon juice (fresh is best, of course!)
1/3 cup olive oil
1/3 cup tahini
2 tablespoons honey (I use agave nectar)
2 cloves minced garlic
1 teaspoon salt
Blend in food processor or shake in jar with tight fitting lid. Enjoy!
NOTE: I JUST REALIZED THAT I POSTED THIS RECIPE A FEW DAYS AGO! OOPS!
So today's salad with mixed lettuces, shredded coleslaw, avocado, and that dressing. My friend Tracy Reifkind talked on her blog about using cabbage in salad, almost a year ago. Guess I'm a little slow on the uptake, but hey, I'm doing it! I like the cabbage because it adds the crunch of iceberg lettuce (but has vitamins unlike iceberg) and it's filling.
So what's for dinner tonight? I've got chili (beef, black beans, white beans) in the crock pot, and I'll be making cornbread and coleslaw when I'm done writing here. Remember the Daily Docket thing I was using? Well, I've refined that and created my own. So yeah, dinner's simmering (I'm inordinantely proud of that!) and that's a very good thing!