Good morning! Last week I posted a whole meal made of four recipes from Lindsay Nixon’s new cookbook Everyday Happy Herbivore.* Today’s post is about the basics. Whether you’re an herbivore or an omnivore, nothing beats the cheap and quick combo of rice, beans, plus a vegetable. It’s my go to “nothing’s in the house meal.” When I noticed the Happy Herbivore’s recipes for Arroz Amarillo (p162) and Skillet Frijoles Negros (p176) I thought it was time to spice up my old standby a little. For a green side, I simply steamed some collard greens and kale.
I must admit I was pretty distracted while I was cooking. I was on the phone with a couple of friends and then I was snacking on chips and salsa. My inattention in the kitchen had its consequences. The rice wasn’t completely cooked, probably because I kept taking the lid off and looking at it. I have this problem where I want to look at and touch everything I’m cooking (Mike always tells me not to, but he wasn’t home). Anyway, the flavors were definitely an improvement over regular brown rice and the beans were absolutely delicious. I’ll definitely be cooking both recipes again!
For those of you wondering whether I’ll be reviewing any other cookbooks any time soon, the answer is yes! I got some great cookbooks as early Christmas presents from Mike’s parents (Thanks again!). I’m trying out recipes from one of those books this week, so you can expect some posts from that soon!
Do you feel compelled to take the lid off pots and pans or open the oven even when you shouldn’t? Can you talk on the phone while you cook? Do you snack while you cook?
*Forgive me, I keep forgetting to add this to posts. Full disclosure, Erin works for the publishing house which publishes the Happy Herbivore cookbooks. I am not being compensated for this post. All thoughts and opinions are my own: I love these cookbooks!