Don’t miss Day 1 of my pantry cooking week and the video tour of my fridge, freezer, and pantry!
Admittingly, it is only Day 2, but . . . so far so good!! This morning we had oats on the stove with some frozen blueberries and brown sugar. For lunch, we had tortilla pizzas. And for supper, we’ll be having burritos.
I put a bag of pintos in the crock last night so they could soak overnight, and then this morning I drained ’em, added more water and spices, and cooked them on high for about six hours.
Here in just a bit I’ll dice up some green peppers, jalapenos, onions, and garlic and saute it together. I’ll smash up some of the cooked beans with my potato masher and add that to the sauteed veg. I’ll let that simmer for a bit and BAM! It’s done.
The seasoned beans will go on flour tortillas along with some rice, and cheese. Ideally, I’d like to put some cilantro and salsa on there too, but it’s all about using I have this week!
The other half of the beans will be used for beans and cornbread tomorrow for lunch. This is the recipe I have been using for years. I keep a few bags of the dry ingredients mixed together in the freezer so I can just grab it, add my milk and eggs, and get it into the oven. I especially like using my silicone baking square for the cornbread. It always comes out perfect!
My plan is to have leftovers for supper tomorrow, but I’ll have to play that by ear. What does that even mean . . . play that by ear? Anyway, you know what I mean.
If you watched the video from Day 1, then you know I considered trying to make some chocolate pudding with water instead of milk. I’m happy to report that I didn’t have to experiment and potentially destroy some perfectly good pudding mix! I found a gallon of milk in the fridge so we’re good to go for dessert tonight!
After I get the kids in bed tonight, Julia and I will be watching Trust Fund. It looks really good, check it out!