Adzuki beans are small, rich-tasting red beans of Japanese and Asian derivation. They’re often used in making sweet bean paste in Asian cooking. Today you’ll simply combine them with caramelized onion and smoky tempeh to create a simple, yet flavor-filled, stand-alone bean dish served with hot wedges of cornbread.
You’ll add roasted cinnamon tomatoes and pickled cucumber and onions to complete the meal.
Thanksgiving week is at hand. If you’re cooking turkey you’d better order it today. It’s also a good idea to shop for your Thanksgiving items now.
Many people celebrate this feast day by dividing up the cooking duties. Splitting up the essential elements of the Thanksgiving dinner will make final dinner preparations simpler, so feel free to assign different participants portions of the meal. Sweet potatoes, mashed potatoes or extras like cranberries, rolls, relish trays or desserts are good to suggest to others. There also may be dinner guests who feel most comfortable working on the clean-up crew after dinner. It’s good to get kitchen clean-up organized as well.
Your grocery lists are included for Thanksgiving cooking if you’re doing dinner.
Tomorrow you’re cooking delicious Adzuki Beans. Pick them up today as well.
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
Hey, it’s Friday night! And what is a favorite Friday night fare? Pizza!! White, Fried Apple, Gorgonzola Pizza to be precise. After tasting this pizza, your memory bank will be saving this pizza recipe for future dates. Many happy returns.
You’ll have leftover white sauce for later in the week.
Tonight a mouth-watering taco salad will be the feature presentation. Shaped tortillas filled with homemade taco filling play the leading roles. They’re surrounded by fresh salad greens, seared peppers with onions and lots of fresh tomatoes and cucumbers.
The salad is dressed with a light oil and vinegar dressing while the star attraction is dressed with low-sodium tomato salsa. A touch of savory grated sharp cheddar cheese finishes the presentation. What a show!
We’re fortunate to have fresh zucchini, mushrooms and even basil available year-round in most regions of the country. Tonight you’ll take advantage of those ingredients with a yummy Prima Vera Pasta.
Seared zucchini rounds, mushrooms, onions and peppers are paired with savory Great Northern beans in a bright lemon/basil sauce.
You’ll be keeping things in a lighter vane today as the Thanksgiving Holiday approaches. Today, chard with dried tart cherries and toasted almonds is served over wholesome bulgur.
Sliced Chickenless Tenders and crumbled Gorgonzola cheese finish the plate.