Yum-ta-DUM! I’m telling you what.
Make now – eat later….this bountiful bowl of black bean benevolence just made me all around better: at breakfast.
Take a scrumptuously slow sauté of onions, garlic and peppers, toss in some chopped fresh spinach (because that shiz is GOOD for you) and mix it all together with a can of black beans (cans = easy). Sock it away in the refrigerator and when you’re ready; heat it up and let it be the nest for a perfectly cooked egg. Or two.
Just the ticket when you want to put out a decent bite of brekkie without waking up at 5am to do it (hahah, yeah, no), this pot of subtly spiced black beauties will save your sanity when you have a number of people to feed, or you just want to do something nice in the a.m. for someone……….like Yo-Self!
This is a re-post of a recipe originally dated November 2015
Oh, I’ve been so bad.
I deliberately and willfully took an angelic head of cauliflower, the essence of purity with its gentle flavor, impressive nutritive value and soothing color…….and I went and did………this.
All wrapped up in a decadent cloak of dreamy cheesy-ness, topped with a smoky smattering of porky crispy-ness (NO soggy bacon here), this creamy cauliflower up-do had me at: Hello – oh no.
Slow cookers, crock pots, insta pots….call em whatever you will. I like this method. A lot.
Put a bunch of stuff in a pot; turn it on. Walk away. Set it and forget it, right? That is exactly right, until a few hours later when you catch a whiff of whatever good stuff you got going on over there on the kitchen counter. Then it slowly dawns on you… a-ha! Is it true? Could dinner be actually… (wait for it) …done?!???
Oh yes it can. Busy people (hi, Jen!) rejoice.
So easy and incredibly delicious, there is NO reason not to ditch the dusty store-bought jar of marinara sauce you’ve got hiding there in the back of your pantry and make your own. With basically five ingredients (most of which you probably already have on hand) and some fresh herb-iage, in about 20 minutes….you’ll have a super quick, fresh sauce.
Got some time? Cook it down for another hour or more, and you’ll have a richer, thicker marinara. Want to add some heft? Add meat if you like…..mushrooms if that’s what makes your heart quiver….maybe some bell peppers. Want to get fancy? A glug or two of red wine….(easy now) will do the trick.
This saucy pot of crimson carotenoids (good stuff) will become the backbone of many of your favorite recipes, and you will feel really great about impressing everyone (yourself included) with a beautiful red sauce that is pure amore.
Kale has been the “new” spinach for a while now. I myself have been more than happy to hop aboard the borecole bus, adding it to everything I consume from breakfast smoothies to lasagna. You can boil this shiz…bake it…saute it…even roast pieces of it into crispy chips for snackin. You can eat it cooked, you can eat it raw, but you most definitely want to eat it because it is just so ridiculously good for you. Vitamin A. Vitamin C. Vitamin K. Calcium. Iron. Fiber. Antioxidants. Omega-3 fatty acids. Unicorn horn (okay, I made that one up but you get the idea). This favorite child of the cruciferous family is green gold. But what if you just don’t like the stuff? Or, what is more often the case – what if you love kale but your peeps or posse or tribe or whomever it is that you enjoy dining with/cooking for does not? Try this. Raw kale sliced super thinly…