Author Archives: Liz Eggleston

cilantro-lime black beans

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beware: these little beans may be low-maintenance, but they will steal the spotlight if served with anything short of spectacular.

You’ll need:

2 cans black beans

1 cup cilantro

2 limes

S & P, to taste

Cumin, to taste

 

simmer two cans of black beans in a saucepan.  you could use fresh beans, but when your roommate disappears to Costco for an afternoon and returns with several pallets of legumes, you’ll want to take the easy route.

roughly chop a handful of cilantro and add to the pot.

quarter two juicy limes, squeeze them into the beans, and add a couple quarters to the pot.

season with salt, pepper & cumin.  and then forget about them.  five minutes before serving, if needed, i’ll add a cup of veggie stock to get them happy again.

perfectly simple, protein-rich, and happy on the back burner.  those are our kind of beans!

xoxo,

hungrytexans

‘noodlin

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Fewer catfish, more ginger. A lot more ginger.

Perhaps the most important thing about what became a lovely meal for HungryTexan and her BoyFromBoston is the ingredients for this meal were procured purely from her pantry. This is no small feat for the girl who’s been trained from birth that every meal requires at least one, if not one-to-three trips to the grocery.

Now, these noodles required some improvisation—I used whole wheat noodles instead of soba, sunflower seeds instead of sesame, jarred instead of fresh ginger, plus I added some green beans for a little substance sans tofu. Substitutions in all—this ginger dressing made the perfect Monday meal (and Wednesday leftovers!). BoyFromBoston was trés impressed as was OneSockWonder (“ging-her? hardly even knew her!”).

Inspired by the much more aesthetically pleasing 101Cookbooks, behold a ginger dressing these HungryTexans are going to want to remember.

1 tablespoon freshly grated fresh ginger (I used jarred, pickled ginger)
1 teaspoon toasted sesame oil
zest and juice of 1/2 a lemon
1/2 cup / 2.5 oz / 70 g chopped white onion (I used a red onion)
1 teaspoon mirin (skipped it!)
2 teaspoons brown sugar or honey (I used honey!)
1/2 teaspoon salt, plus more to taste
3 tablespoons brown rice vinegar
1 celery stalk, strings removed, then chopped
1/3 cup / 80 sunflower oil or untoasted sesame oil