Eat Me Delicious. It was exactly what I wanted.
Appetite for Reduction, a cookbook that I have not been able to bring myself to buy. Maybe if I have a few more good experiences like this I might reconsider. It was easy and delicious. E topped his with tabasco sauce. I had some microwaved asparagus with mine. I burnt my finger on the steam when it came out of the microwave and spent the meal with a finger in a bowl of cold water. Not a bad end to a day of skipping, limbo and hula hoops (the kids, not me).
Previously on Green Gourmet Giraffe
This time last year: Afghans – childhood comfort food
This time two years ago: Recreating Pad Thai
This time three years ago: Soup from the Black Lagoon
This time four years ago: Choc Chip Cookies at the Zoo
Smoky Potato Bean and Corn Salad
Adapted from Appetite for Reduction via Eat Me Delicious
Serves 2 as a main meal
3 medium potatoes, diced
1 cob of corn (makes about 1/2 cups)
1 cup kidney beans
1/4 green capsicum, chopped
1 spring onion, finely sliced
2 tbsp red wine vinegar
1 tbsp olive oil
1/2 tsp agave (or honey)
1/4 tsp smoked paprika
1/8 tsp garlic powder
1/8 tsp salt
shake or two of ground chilli
Place potatoes in small saucepan with boiling water. Bring to the boil and simmer for 15 minutes.
Meanwhile, steam the corn in the microwave (I think I put mine in a plastic bag for 2 minutes). Cut kernels off the cob and place in a medium salad bowl with kidney beans, capsicum and spring onions.
When potatoes are cooked (but not mushy) drain and tip hot potatoes into the salad bowl. Pour dressing over the salad and toss until the salad is well coated. Serve warm or at room temperature.
On the Stereo:
Headhunters: Herbie Hancock