Can we just pretend I’ve been blogging about recipes for the past six months without fail? Let’s just do that. YAY me! What a good and conscientious blogger I am….NOT. Do you ever just find yourself thinking, after the fact, “WOW! That would have been a great thing to blog about…”?? That happened over and over and over. So, no more.
Last night our dinner goal was 3 fold: use up some leftovers, cook some chicken thighs that had been waiting in the fridge for a few days, and eat the broccoli in the produce bin before it was no longer good. My motto these days? NO WASTE.
So the plan went like this: teriyaki marinated grilled chicken thighs, roasted broccoli, leftover black eyed peas and cornbread.
Look at that beautiful roasted broccoli 🙂 This batch had olive oil (always), a tsp of garlic powder and a sprinkle of chili powder. I roasted it at 450 for about 20 minutes. Remember to make sure you have ONE LAYER of food on sheet pan for roasting. Don’t pile it all up on top of one another or you’ll get oven-steamed vegetables.
On a side note, if you haven’t started slow cooking beans, do so now. It’s very easy. For small beans like black eyed peas, I don’t even bother to soak them. I rinse the beans, throw them in the crock pot with about 6 cups of water and broth, add in some aromatics like onion, bay leaves and garlic, and put it on low for 6 hours. Mmmmm.
For larger beans, like pintos, you can soak them overnight in cold water, or put them in a pan, cover with water, bring it to a boil, turn it off and let them soak for an hour or so. Then cook in the crockpot as the instructions above say. I’ve found you can even soak a whole pound of beans, cook half and freeze the other half to cook later. OR cook them all and then freeze them.
Honestly, what could be better after a long day than walking into the house, whipping up some cornbread in a mere 15-20 minutes, and eating that and pinto beans with a little chopped tomato and onion? Damn, now I’m hungry.