Biscuits & Beans

Since gas prices suck nowadays, I am trying to drive less places or at least not as far for things I can find nearby. So that means I am using our local Lucky’s grocery store for most of my ingredients, which forces me to rely on less processed foods (Boca patties, Vegenaise, etc.) and more on regular stuff.

The cookbook Table for Two is helping with this, because most of the recipes use common ingredients, plus the small quantities from the recipes make it where I am not forced to eat leftovers by myself for a week.

One of the recipes I used from the book was for whole wheat biscuits, but I subbed all-purpose flour for the wheat. These lovely little drop biscuits took less than 20 minutes from start to finish, and were delicious. I ate some with Earth Balance and strawberry jam for breakfast this morning.

Although it’s getting really hot outside, I am still eating a lot of hot food. I started swimming twice a week, and after getting out of the pool I am cold and wanting something filling. Chili is the answer! This particular chili had Navy and pinto beans and TVP. I actually ate this with some of the leftover biscuits and it was fantastic. This shall be my lunch for the next few days.

For dinner today I had a marinated bean and corn salad. I took a can of black beans, a can of corn, freshly chopped tomatoes, and let it marinate for a while in the fridge with Kraft mango chipotle dressing. I then put it on a bed of baby spring lettuce with crushed Fritos. The mango chipotle dressing was just okay, the mango taste seemed a bit artificial to me. But to not waste so much food, I just loaded on some salsa and the salad was saved.

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