Sorry, I forgot to take a picture of it...
Oats with Apricots
Rating: 3.5 out of 5, the apricots were a little too tangy
Lunch
Lunch was leftovers from last week: Spiced Brown Rice Pilaf and Salad. For some reason, I liked it better this week. It seemed more mellow. Rating 3.5 out of 5.
Dinner
Black Bean & Cornmeal Loaf with Salsa and Tortilla chips
This was supposed to be a loaf, but it did not set up because it was too wet. The cookbook we used calls for weights, not cups, etc. and we do not have a food scale yet. I really liked it, even though it wasn't the prettiest dinner. I give it a 4.5 out of 5. Again, Paul made this so I am not sure how long it took. Less than an hour, I am pretty sure.
Recipe
1 quart veggie stock
1 tsp salt
2 oz vegetable oil
8 oz cornmeal
5 oz red peppers, diced
5 oz green peppers, diced
6 oz red onions, diced
3 oz sun-dried tomatoes, softened and diced
1/4 oz cilantro, chopped
12 oz black beans, cooked
1/4 tsp Tabasco, to taste
1/2 tsp salt, to taste
1/2 tsp pepper, to taste
2 oz flour, as needed
salsa
Heat a skillet with half of the oil. Add peppers, onions, and garlic; sweat until softened. Remove from heat and add tomatoes, cilantro, beans, and Tabasco. Season to taste with salt and pepper and Tabasco. Reserve.
Heat stock; add salt and 1 Tbsp of oil. Slowly whisk in the cornmeal, reduce heat, and cook 20 minutes, stirring constantly. Mixture should pull away from the sides of the pot. Set aside. Fold in the bean mixture.
Turn mixture into a greased loaf pan. Refrigerate overnight.
(theoretical part)
Unmold loaf and slice into 15 equal slices. Cut each slice on the diagonal to make 30 triangles.
Lightly dust triangles with flour. Saute triangles in oil until brown.
Serve 3 triangles per portion; top with freshly made salsa.
From The New Professional Chef
