I am a sucker for beans.
While I have a pantry filled with heirloom specialty beans from Rancho Gordo and Kalustyan’s, I still keep finding new-to-me beans. During a cycling trip last year, a few friends and I cycled up to Woodbridge, and wound up at an Italian grocer for lunch. I perused the aisles for my lunch. Even though it was Italian, I had a brown rice veggie avocado sushi roll and an apple but I also discovered a new bean: Tondini beans (also known as burrini beans or pea beans). A small white bean in a glass jar. Perfect for a traveller: no need for a can opener and the cap could be screwed back on if on the go. I brought it back home and a few months later, I decided to bust them out for a salad.
However, when I opened the jar, they were sitting in a funny gooey jelly. A lot of the beans had split open, likely releasing their starch and gelling the liquid. I didn’t think the road that THAT bumpy on our ride. I typically cook my own beans so I don’t normally run into this problem… so how to use mushy beans?
Scramble! A breakfast scramble… although more of a brunch or breakfast-for-dinner sort of meal. Perfect anytime, if you ask me. Definitely one of my favourite meals lately. The Tondini beans were nice and small, similar to flageolet beans, but more fragile, lending well to a scramble. The beans are simmered with onions and garlic, along with tomatoes and spinach as familiar breakfast omelette toppings. Similar to my chickpea and tofu-tahini scramble, but lighter and more cheezy from the nutritional yeast. Black salt added the eggy flavour.
Beans for breakfast, I could get used to this.
Have you ever had a problem with mushy beans?
How many of you are weather watchers?
Now that I am biking to work again, I watch the forecasts closely. On rainy days I track the radar throughout the day to figure out when it would be best to bike. Hourly forecasts, too.
But please, how many of you watch the weather to determine your weekly menu?
I am pretty good about making the majority of my meals on the weekends and scooping out leftovers all week. But sometimes I don’t want to eat what I’ve already made. Sometimes I don’t want salad.
Case in point: Wednesday. 30% chance of rain in the afternoon. I’ll take my chances, thanks. By the time I was finished at work, it looked wet outside but it didn’t look like it was raining. I consulted the radar: the rain had ended and it had just skirted the city anyhow.
But I walked outside and it now it was lightly raining. I pummeled home on my bike, when it rained even harder. I was cold and wet by the time I make it home. The last thing I wanted was salad.
I wanted something warm and cozy. And quick.
So I did what everyone turns to in such a panicked state: breakfast for dinner. Not wanting to eat my latest breakfast oats, I went with a savoury twist. I boiled my oats with vegetable broth, threw in some leftover cooked peas and carrots, stirred in some nutritional yeast and miso and I was in heaven. I’ve done the savoury oats thing before, but I had forgotten how lovely it was. Plus, I never ate it for dinner, with the vegetables thrown in for good measure.
While this was great the first night, I found myself craving it throughout the rest of the week, too. Nooch plus miso works so well here and you can throw in all your leftover vegetables. I tried it with uncooked carrots, but they weren’t able to lose their crunch by the time the oats were done, unfortunately. Just throw in cooked vegetables. The peas worked really well. Not sure where else canned mushy peas would be so awesome… (other than the Malai Koftas from Easter, recipe forthcoming!).
So before this weekend’s round of cooking, I looked at the forecast. It was pretty grim: rain today and early in the week. Rob made a nice cocoa chili (a bit too spicy for me) and I opted for a curried red lentil soup and a Mediterranean chickpea salad. I am sure I may have these cheezy oats once again as well.
This is my submission to Ricki’s Wellness Weekend.
These Apple Cheddar Waffles were a special breakfast-for-dinner treat, made for me and amuse-bouche on Wednesday night by a special someone! The waffle recipe comes from the Pocket Cook Book by Elizabeth Woody and members of the Food Staff of McCall’s Magazine — first printed in 1942. My garage-sale version is a reprint from 1946.
To make our breakfast more dinner-like, we added grated cheese, melted by the delicious apple topping…with a fried egg for protein.
The waffle iron entered my life for $5.00 courtesy of a friend’s moving sale, making this dish as much an ode to second chances as to breakfast for dinner.