Kitchen Quickies

Been so busy, I just found two old cellphones wrapped in a plastic bag in the downstairs freezer. I have no idea why they're there. That's how busy we've been. But, dinner must get to the table. Some nifty quickies we've been enjoying. Just wanted to share:

• Black Bean Hummous 15 oz can black beans (undrained), tahini (1/4 C), salt (1t) olive oil (2T), ground cumin, salt (1 t), lemon juice (1 lemon), pepper, dry oregano, garlic (1 clove crushed) - processed and let sit in fridge for an hour, served with drizzle of oil with pita and fresh veggies.

• Salmon big salmon fillet (ca. 1.5 - 2 lb), skin side down on baking sheet, top coated with slather of greek yogurt (1 C), Dijon mustard (1 T), fresh dill (2-3 T), s&p, baked at 400°F for 20 min, let rest. Served with steamed new potatoes and salad.

• Brisket Chilli leftover smoked brisket (ca. 3/4 lb, diced), black-eyed peas (15 oz can, undrained), kidney beans (15 oz can, undrained), canned tomatoes (ca. 15 oz), chili powder (whatever you got), onion, garlic, paprika, s&p, etc. Simmer an hour or so. Served with really good quality corn chips.

• Brown Rice and Beans Not a mistake. This is amazing. Preheat oven to 350, saute in ovenproof 3.5 qt with tight lid (I use cast iron dutch oven) onions, garlic in olive oil, add 1.5 C brown rice, saute rice a bit, add 3 1/3 C water or stock, 1 can black beans, fresh ground cumin, salt and pepper and bring to simmer. Place lid on and put in oven for an hour. Remove, let rest and dig in. Serve with lime wedges.

Life has been going too fast, but we're still eating well. And, the phones are still in the freezer.