Random Tasty Food

Cook 1 c. quinoa in 2 c water flavored with 1 tsp chicken bouillon until quinoa is tender but not mushy (just turned translucent).

Meanwhile, saute half an onion, half a bell pepper, and about 1 c diced potatoes in 1 Tbsp olive oil and 1 Tbsp butter in a large skillet. When the vegetables start to brown, add 1 Tbsp minced garlic. Saute further until potatoes are tender. Add about 1 tsp dried basil, 1 can black beans (drained) and 1 c frozen corn. Add cooked quinoa and stir lightly. Heat thorough and eat lots.

Food Blogging: Springtime

It’s getting closer to what I’d call summer, at least if I were still in Arkansas. It’s definitely spring here; there’s still that freshness of new blossoms and cool evenings. I was inspired to cook dinner tonight, something simple, crisp and evocative of spring, and there’s nothing better for that than asparagus.

But to start: Vidalia onion and minced garlic in butter and olive oil:
Snipped up chicken, juice of a lemon and more butter:
Local asparagus steaming lightly on top:
Onto the pasta, finished with parmesan and sea salt.