Black bean and broccoli tacos

Broccoli & black bean tacos

I worked a mothers’ day lunch shift yesterday, and I regret to say that it won. It beat me. It did me in. [Whiny rant alert!] Waitressing is really hard! You’re on your feet the whole shift (6 or 7 hours, usually for me). Literally on your feet – you don’t sit down! You don’t eat. You do drink lots of coffee, which might contribute to the post-work fatigue. You have to remember stuff! You have to be nice to people, and communicate with them in a way they understand!! And all for the princely sum of $2.13 an hour! So why do we do it? The glamor, I suppose. The prestige. Okay, whinge over.

Yesterday after work I was plenty tuckered out. I was stupid tired. So I wanted to make a quick and nourishing dinner. I fell back on my old standby – the soft taco. I make some basmati rice; I warm up some flour tortillas; I grate some sharp cheddar; I chop up some lettuce. That’s all the extras. And then I make a mess of beans and vegetables. This is where the creativity comes in. I like to make something saucy and spicy. Yesterday I did this with black beans, broccoli (which has a very nice texture for the inside of a taco, I think!), puréed roasted red pepper and tomato, chipotle, sage, oregano, cumin and smoked paprika. Easy & tasty!

Here’s Fugazi with I’m So Tired. I love this song!
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Chipotle chickpeas

Still life with chickpeas

Tortillas, injera, dosas, jamaican roti, moo shu pancakes, crepes. Why are they so fun to eat? Why is it so fun to wrap all your food into a tasty bundle and eat it with your hands? These were the thoughts going through my head last night during my 8th night in a row of infuriating insomnia. Then I thought, wouldn’t it be fun to invent a completely new form of flatish bread that you could use as a utensil? And I’m determined to do it! (I even thought of a name for them!) And then I thought about inventing completely new methods of cooking. Like the first time somebody realized that if you whip egg whites they get stiff. Is it possible to invent something absolutely new? Yes it is! In award-winning restaurants in Spain or Norway, maybe. Sigh.

Anyway, last night was a back-to-normal-after-the-holidays meal. Chickpeas and broccoli sauteed with chipotle, sage, oregano and smoked paprika. Smoky, spicy, good. We had them with warm tortillas, lettuce, tomatoes, grated cheese and basmati rice. Ready in minutes and fun to eat.

Here’s Move Move Move from Nacho Libre we listened to during dinner last night. I love this soundtrack!
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