I went through a two and a half month phase there where I didn't cook anything new at all. The cooking bug died in me. I ate. I slept. I worked. In different proportions. I worried about what I ate. But now that I am forced into feeding myself and only myself for a month here in Rochester, the desire to cook has returned again and with it, the digging into my file of recipes to try. This is one I found a while back but didn't make because when I asked the Robber if it sounded good he said, "Meh." There is nothing like a "Meh" for quashing one's plans. But as the Robber is not here I decided to make it for myself along with some pumpkin cornbread (previously posted on this blog) and eat it ala ratatouille-and-cornbread style, which is my new favorite way to eat roasted vegetables.
Truthfully speaking, this dish was a little "meh"-- good, but not great. Better with the cornbread, though perhaps not quite the exact right combination. Easy on the tastebuds, healthy feeling, and certainly worth making and eating again, but nothing stunning.
Notes: I doubled the feta and grape tomatoes (and oil but not the sugar)-- more out of what I bought than any rhyme or reason. When I roasted the tomatoes I was dumb enough not to put foil or parchment on the pan and a few of the tomatoes and some seeds stuck to the pan and now I am soaking it and paying the price. So next time self, foil it first.
From Super Natural Every Day by way of Annie:
http://annies-eats.com/2011/11/02/black-beans-with-roasted-tomatoes-and-feta/
Ingredients:
1 pint grape or cherry tomatoes, halved
2-3 T. olive oil
Pinch of kosher salt (I used sea salt)
2 tsp. sugar
3-4 C. cooked black beans (2 cans, rinsed and drained)
4 oz. crumbled feta
Juice and zest of one lemon
3-4 scallions, chopped
Directions:
1. To roast the tomatoes, preheat the oven to 350˚ F. Combine the tomatoes, olive oil, salt, and sugar on a rimmed baking sheet and toss well to coat. Bake for about 40 minutes, tossing once or twice during cooking. Remove from the oven and let cool.
2. In a large bowl, combine the beans, feta, lemon zest and juice, scallions, and roasted tomatoes. Toss well to combine. Adjust seasonings to taste. Serve cool or at room temperature (on an open slice of pumpkin cornbread, if you desire).
Truthfully speaking, this dish was a little "meh"-- good, but not great. Better with the cornbread, though perhaps not quite the exact right combination. Easy on the tastebuds, healthy feeling, and certainly worth making and eating again, but nothing stunning.
Notes: I doubled the feta and grape tomatoes (and oil but not the sugar)-- more out of what I bought than any rhyme or reason. When I roasted the tomatoes I was dumb enough not to put foil or parchment on the pan and a few of the tomatoes and some seeds stuck to the pan and now I am soaking it and paying the price. So next time self, foil it first.
From Super Natural Every Day by way of Annie:
http://annies-eats.com/2011/11/02/black-beans-with-roasted-tomatoes-and-feta/
Ingredients:
1 pint grape or cherry tomatoes, halved
2-3 T. olive oil
Pinch of kosher salt (I used sea salt)
2 tsp. sugar
3-4 C. cooked black beans (2 cans, rinsed and drained)
4 oz. crumbled feta
Juice and zest of one lemon
3-4 scallions, chopped
Directions:
1. To roast the tomatoes, preheat the oven to 350˚ F. Combine the tomatoes, olive oil, salt, and sugar on a rimmed baking sheet and toss well to coat. Bake for about 40 minutes, tossing once or twice during cooking. Remove from the oven and let cool.
2. In a large bowl, combine the beans, feta, lemon zest and juice, scallions, and roasted tomatoes. Toss well to combine. Adjust seasonings to taste. Serve cool or at room temperature (on an open slice of pumpkin cornbread, if you desire).
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