I spent several hours in the kitchen today. Made a huge pot of “from scratch” chili using some homemade tomato puree I made the other day with a big bag of tomatoes given to us by a friend. The beans in the chili were prepared the traditional way .. that is, soaked for 24 hours in water with a bit of lemon juice before cooking to make them much more digestible and non-gassy. I wish Mexican restaurants would learn how to cook beans correctly!
I also made a large curry stirfry using free range Italian sausage, zucchini, yellow squash, red and green peppers, and russet potatoes. Spices used included turmeric, cumin, coriander, pepper, salt, and cayenne. Wow, it’s spicy, but so very yummy!
Finally, I made a batch of macaroon cookies for the kids using egg whites leftover from making vanilla ice cream the other night. Macaroons are the original, high protein cookie. Just egg whites, a little maple syrup, a few drops of stevia and vanilla. How simple can that be?
Whew, won’t have to do any cooking for a couple of days with those yummies in the fridge.
Sarah, The Home Economist