A sandwich, fruit, and veg is a fairly normal lunch, but my sandwiches are always sort of weird.
I made tofu salad again! 4 oz-ish of firm tofu, cubed up, tossed with plain yogurt, capers, and dill. I sprinkled some paprika on top, which added to both its beauty and deliciousness. It was also, of course, on top of some of my awesome homemade brown soda bread. Mmm.
Do other people really really like raw green beans? I do! The apple was the other half of a new (to me) kind I tried for breakfast: Pacific Rose. SO SWEET! And a beautiful red. Like if Red Deliciouses weren’t disgusting (overbreeding, vair tragic).
For dinner I had a “burger”, “fries”, and “slaw”.
“Slaw” was the last of the green papaya salad.
“Burger” was a black-eyed pea burger! I hadn’t made one of these for awhile and I’d forgotten how delicious they were! For two burgers I drained and rinsed one cup of blackeyed peas. I microwaved to soften, then added bread crumbs, garlic powder, cumin, and a dash of hot sauce. Then I mashed them, let them cool down and set up a little, and made them into patties which I broiled for four minutes a side.
Atop some Romaine with a pickle! No, I haven’t gone all Atkins on you. I had just already eaten so friggin’ much bread that day!
Finally “fries” were sweet potato fries. I need advice- how does one get crispy sweet potato fries? I have tried the Cooking Light potato oven fries technique (450 degrees) and they browned up too quickly without cooking in the middle, so this time I tried the Hungry Girl butternut fries technique at 375 and while they were delicious and sweet, they were not crisp! Any tried-and-true sweet potato fries methodologies out there?