We've had a laid-back holiday weekend, as I mentioned, pretty much rained out for skiing, but watching the Olympics. Their weather isn't exceptional, either, and they've had to helicopter snow in to hold the alpine events. We didn't get to the store, so had to rely on the cupboards and freezer for dinner tonight, which can be very fun seeing what we have that we forgot we had and what we can come up with. Lunch was leftovers.
A couple of weeks ago, I discovered, heaven only knows why it took me this long, the bulk food section of Fred Meyer. It isn't as if the store is new, nor is their bulk food section. They have a better than decent selection, compared to most other supermarkets, and seems fresher, at least the trail mix I bought was. So for dinner I had rice and black eyed peas, with buffalo chicken wings. The rice is a wild rice blend I found in bulk foods, the black eyed peas were packaged dried beans, and the buffalo wings frozen from the meat department at Safeway.
Rice
1 cup water
1 cup tomato juice
2 teaspoons crushed red pepper
1 cup long grain and wild rice blend
Boil the liquids and add the crushed pepper and rice. This takes about 1 hour to cook. I used the 2 to 1 ratio I'm used to when making rice, but it was dry after about 20 minutes, so I added 1 more cup of water and 1 more cup of tomato juice. It turned out very tasty.Black Eyed Peas
Rinse 1 cup black eyed peas well and drain4 cups water
About 1 tablespoon salt, to taste
About 1 tablespoon beef bouillon granules (you wouldn't believe how many tries I took at spelling bouillon correctly so the little red squiggly line disappeared.)
Boil for 1 hour or more until tender. Yes, the package says to pre-soak overnight, or quick soak by boiling 1/2 hour then letting it sit in the hot water for 1 hour. This isn't necessary, they cook just as quickly without doing all that. Mix the cooked rice and beans together, if preferred.
So this is our lazy day, sort of spicy Mardi Gras food.
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