Monday, March 1, 2010
Easy Veggie Supper
Tonight for dinner I made a quick chili-ish thing. I used canned black beans that I cooked for about 10 minutes while a spaghetti squash finished baking. Once they were cooked, I mashed the beans up a bit and added a good-sized glug of homemade salsa (probably 1/3 of a cup or so, but I couldn't be sure), some salt and pepper, and just shy of half of the spaghetti squash. I topped it with cheddar jack cheese. I wasn't sure how it would turn out, but it was surprisingly good.
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2 comments:
So was this just something you thought up, or did you hear about it somewhere??
Just threw it together based on what I had that needed using.
Here's a story you'll like that proves I'm no super-homemaker: I forgot that this jar was salsa and not just pureed tomato until after I'd opened it and nearly poured it into a shrimp pasta dish I was making. Only when I stopped to stir it did I realize it had peppers and whatnot. Whoops! That crisis narrowly averted (using my emergency jar of storebought tomato sauce), I stuck the salsa in the fridge and just waited until inspiration struck as to how to use it.
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