Haggis Nachos and the Edinburgh Tattoo on the telly. (Actually for a change we were planning to go to a quiet party but we were poorly.) I remembered a recipe for Rapid Refried Beans that I had eaten many years ago. It was quick and healthy.
Tonight was a dinner that required little energy too. I foolishly decided to head to Northland shopping centre to beat the heat and do a wee bit of shopping this afternoon. On the way home someone ahead braked hard, someone behind didn't stop in time and banged into the back of my car and pushed me into the car in front. It was just what I don't need right now. (Though I am not sure when anyone needs a car accident.) Fortunately Sylvia and I walked away unharmed, albeit slightly shaken by the bang.
From Here to There) for Christmas. I will look forward to reading some of it on public transport. In fact I am looking forward to going to bed and reading it right now.
Previously on Green Gourmet Giraffe:
One year ago: Christmas cheese muffins, icy poles and the beach
Two years ago: On being a vegetarian
Three years ago: Potluck in Prinny Park
Four years ago: Chocolate, cherry and chestnut cake
Five years ago: Summer salsa and quesadillas
Rapid Refried Beans
Slightly adapted from Alison Holst
1 tbsp oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 small green capsicum, finely chopped
shake of chilli powder or to taste
1 tsp ground cumin
½ tsp oregano
½ tsp salt
½ tsp sugar
2/3 of a 400g tin of kidney beans, rinsed and drained
1 tablespoon tomato paste (I forgot this)
Fry onion and garlic in oil until cooked. Add capsicum, spices and seasonings and gently cook until softened. Add kidney beans and tomato paste. Warm though, remove from heat and lightly mash with potato masher or a fork. Great with tacos. Alison Holst also suggests this makes a great base for nachos.
On the Stereo:
Music for Burns Night (Scotland on Sunday freebie - 2010) - Various Artists