It sort of snowed last night. Not what I was expecting, because it basically just dusted the car:
That’s ok. I’m sure there will be real snow soon and I will be longing again for the Florida sunshine. Today started out with a bang, when we found out that someone had vandalized our car by knocking off the driver’s side view mirror. That sort of put out the fire of heading to the Christmas Market in Regensburg. Hopefully we will be able to do that soon. It just wasn’t meant to be today. We got a lot of other errands done though, so it was still a productive day.
I also cooked some delicious treats:
1 tube of polenta cut into 12 slices
2 tbsp oil
1 onion, diced
1 1/2 tsp lime juice
1 1/2 tsp Mexican seasoning
1 clove garlic, minced
1 tsp lime zest
1 can of black beans, rinsed and drained
1 can of diced tomatoes
Preheat broiler. Place polenta on baking sheet and broil 5 minutes per side. Heat oil and add onion. Saute until softened. Stir in lime juice, seasoning, garlic, and zest. Cook 4 minutes. Add beans and tomatoes and simmer 5 minutes. Place three polenta cakes on each plate and ladel bean mix on top.
Notes! This is what someone may call “vegan gourmet.” It was super tasty. Also if you want a “Mexican seasoning” you can mix together 1/2 tsp chili powder, 1/4 tsp cumin, 1/4 tsp paprika, 1/4 tsp cayenne pepper, and 1/4 tsp salt. The depth of flavor was really strong and the polenta added a nice change to traditional grains such as rice. This is a definite keeper!
Beer Bread with Dill and Cheddar (not vegan but adaptable)
3 c. flour
1 tbsp sugar
1 tsp salt
1 tbsp baking powder
2 tbsp fresh dill or 2 tsp dry dill
1 c. cheddar
12 oz beer
Heat oven to 375 degrees. Combine first six ingredients and slowly stir beer into mix. Spread into a loaf pan. Bake about 45 minutes. Cool for 10 minutes, remove from pan and cool 10 minutes longer.
Notes! I’m pretty sure I got this recipe from Farmgirl Foodie. It is pretty adaptable though adding different savory herbs to the mix and you could also leave the cheddar out to accomodate a vegan diet. J really likes this bread and describes it as “dense and crumbly, cheesy bread.” It never fails when I make this for him
Chicken with Artichokes
1/2 tsp salt
1/8 tsp pepper
4 chicken breasts
3 tsp oil
1 onion, thinly sliced
3 garlic cloves, minced
1/2 c. white wine or chicken broth
1/2 c. chicken broth
1 (14 oz) can artichoke hearts, rinsed
Sprinkle salt and pepper over chicken. Saute chicken in oil until lightly browned. Remove from pan. Cook onion and garlic in the same pan until tender. Stir in wine and broth and bring to a boil. Add chicken. Simmer 10 to 15 minutes. Remove chicken and add artichokes. Return to a boil and simmer 8-12 minutes. Serve over chicken.
Notes! I don’t really have that much to say about this one. J said this “ok” and had it served over rice, because he loves that grain. The smell didn’t really impress me, so I may keep this recipe and occasionally make it.