Right now I’m in Heaven. It’s been cool and cloudy and foggy for two days and now we’re getting a snowstorm. The air yesterday had that quality that made everything smell good and really enhanced the smell of food. This weather makes me want to cook!
We have been using a lot of bread lately so I am going to start making it again. I don’t like to make it when we’re not eating much because it takes me a few batches to get it to come out really well. It always tastes good, but sometimes it’s too crumbly and not so good for sandwiches.
I also plan to make whole wheat tortillas, and start a pot of beans for burritos, bean dip, beans and rice, and whatever else sounds good with bean in the next few days.
I am making chicken soup from homemade stock and leftover chicken bits from a whole chicken I cooked a while back, and lots of parsley. We are going to have chard w/bacon and black-eyed peas with the soup tonight.
I am making veggie burger patties from black-eyed peas that I will freeze and then we can just pop them in the deep fryer, and I am going to start some sprouts. The sprouts will go well on the veggie burgers. We put humus on them too. Sometimes I make it, but our grocery store carries some that we like a lot.
That should take care of my cooking for a while and save me some time.
I created this recipe when I was working with a very limited budget. I had made a huge batch of homemade beans and rice and we were sick of eating it! We had plenty of rolls, butter, mozzarella, parmesan, and fresh garlic. I was not an experienced cook at that time, but I knew I could do something with what I had on hand that would be delicious and satisfying. The results were much better than I had expected.
I used black beans and 7 grain rice. I have also had good results with Anasazi beans.
Fresh garlic (minced or sliced thinly)
Salt to taste
Mix beans and rice together. Pull the top off of each roll. Press the inside of the roll until you have formed a cup. Place a pat of butter in the bottom of the roll. Add garlic to taste. Press a scoop of the bean and rice mixture into the roll. Salt to taste. Sprinkle with parmesan. Add another part of butter, more garlic, bean and rice mixture, salt, and parmesan making two layers. Top with mozzarella. After adding the mozzarella press the filling firmly into the roll ( the mozzarella will protect your hand from getting gooey from the mixture). Keep adding mozzarella and pressing until the roll is well stuffed. Try not to overstuff and break through the sides of the roll.
Bake at 350 until cheese melts and starts to brown.