Update: Baby still lacks a pediatrician or a pediatrician-scoping plan. Baby’s closet is still full of Mama’s costume items, sentimental T-shirts and sacks of gifts for other people. Baby has no other room furnishings. Baby’s mama has yet to get to bed before midnight. Baby likes to party at 5 am. Mama likes to fall asleep in her cubicle.
But WAIT, we have made progress this week. After partially dissembling ye olde laptop, we now have documents from 1996 transferred onto our Mac. And really, that’s what is important, no? Does baby want to be born into a world where vital college essays are trapped on old Compaq computers? No, I did not think so.
I have also finished one-fifth of baby’s thank-you notes … only four-fifths left to go (sorry everyone. but thank you!) And I have stayed late at work a few nights. Good times.
We have also eaten food.
In response to queries about the soup, I will say that it is a delicious way to eat eggplant. It is also a good way to pack in a few extra servings of high-fat dairy, and I know everyone is just desperate for more ways to consume whole cream. We liked it enough to cut the recipe out of the Post and put it in the recipe box. But I would put it in the “special fall treat” category, not the “dinner staple” category. It tasted like a first course at a nice restaurant — which is great, of course. But it did not meet my nutritional and heartiness standards for Amazing Main Dish Soup Staples.
This means I am still lacking a Favorite Eggplant Recipe. Please advise.
Tuesday night was another culinary winner: quinoa.
Now I must say that I love quinoa … but I love it in the same way I love the novel Moby Dick. I acknowledge it as a great, edifying, worthwhile thing, but it’s not the kind of thing I am just dying to devour. Nevertheless, I have a weakness for small grains, and I admire quinoa’s relatively high protein content — especially since I rarely eat meat and want Pavo to get a college scholarship. So I am forever in search of tasty quinoa variations. And now we found one.
Recipe notes: I personally thought the dressing was a little too buttery and too much liquid for the quinoa. I cooked the quinoa according to their directions, but I also almost set a tea towel on fire in the process, and I think you could just cook quinoa the simple way (which is what I have below). I wound up adding extra quinoa to bulk up the recipe. And we threw in a bunch of extra cilantro, but then, we like cilantro. It was good served warm for dinner and made a great chilled salad for lunch the next day. In fact, I wish I had some right now.
So here is my slightly modified recipe:
Black Bean Tomato Quinoa
- zest of one lime
- 2 tablespoons fresh lime juice
- 1 tablespoon unsalted butter, melted and somewhat cooled
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1.5 cups quinoa
- 1 (14- to 15-ounce) can black beans, rinsed and drained
- 2 medium tomatoes, diced
- 4 scallions, chopped
- 1/2 cup chopped fresh cilantro, plus even more if you like it
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a small bowl.
Make at least a half-hearted attempt to wash quinoa in a few changes of cold water, draining in a sieve each time.
Place quinoa in a saucepan with 3 cups of water, bring to a boil. Reduce heat and simmer for 12 – 15 minutes. Like rice, the quinoa is ready when the water is absorbed. Remove from heat and allow to sit covered for 5 minutes. Fluff with a fork.
While quinoa is cooking, chop and combine vegetables, black beans and cilantro.
Combine quinoa with black bean mixture. Pour in dressing, stir and add salt and pepper to taste. Eat and enjoy.