I made a pasta dish last night that was mostly stuff I had in the cupboards and thought I'd share. It doesn't have a name because it's just something I threw together for dinner.
I took a cup of dried fava beans cooked and drained them. I cooked whole wheat spaghetti. I sauteed sliced onions, reconstituted dried mushrooms, a sliced zucchini, some sun-dried tomatoes, sliced roasted red and yellow bell peppers and some garlic. I put in about a quarter cup of water and covered the pan with a lid. I let it cook for a few minutes, just to soften the zucchini a bit more. I dumped in the beans and a bunch of fresh spinach leaves. I stirred it until the beans were reheated and the spinach was wilted and hot. I seasoned it with salt and pepper. I tossed the spaghetti with enough olive oil to keep it from sticking, a bit of salt and pepper and served it with the vegetables poured over the top of each serving. I topped each serving with a bit of crumbled Feta cheese.
It was really good and really filling. And that's my favorite type of cooking--just pull stuff out of the cupboard and cook it.
I've been discovering dried beans lately. Canned are convenient, but dried taste better. I'm still getting a feel for when they're done. I sometimes don't check them often enough and they get mushy. I use those for things like bean cakes and refried beans that require you to smush the beans into a paste.
The cool thing is that you can get heirloom beans now. I've tried a variety called Red Calypso that's colored red and white. I used them with a blend of black and mahogany rice in a "red beans and rice" dish. I bought some called Eye of the Goat that are light brown with chocolate-colored swirls. I haven't tried them yet. I'm still trying to figure out what type of recipe will show them off well.
I suspect, when I get time to write, I'll be writing more about food I've been eating, since I've been sort of on a kick of trying new things. I found some rice that has been colored green with bamboo juice. It intrigued me, so we'll see how that tastes.