|we had cookies + candy + our own logo (cool or try-hard? we'll let the med students decide)|
which marks the second highlight of the week, my co-resident mixing it up with Farrow for journal club. I know you can't tell from the picture but they're amazing sandwiches. The staff was well pleased.
I took it easy this weekend. This morning was beautiful and sunny but cooold. It was touch and go starting my car after it spent last night out in minus 30, but on the third try it pulled through. I've never been so grateful for my little Fit. It got me home for a lazy post-call Sunday, featuring a nap, cookies, a little research, and the start of a new book.
|view from the couch|
|PB chocolate chip oatmeal, current favourite|
Because this recipe was so easy and customizable, I wanted to share for the next time you're short on time and groceries and need some one-pot deliciousness.
Here's my version:
- a bit of oil or butter
- 1 medium onion, chopped
- 1 can red kidney beans, rinsed
- 1 can diced tomatoes (mine happened to be chili style)
- 1 block frozen spinach
- 2 cups uncooked rice, rinsed
- 2 cups water or broth (I used water and it turned out fine)
- garlic powder, paprika, cumin (sorry, didn't measure -- just add a bit of each, to taste)
In a large pot, I cooked the onions in a bit of canola oil, a little ways in adding the frozen spinach. When the onions were soft and the spinach thawed, I added the kidney beans, tomatoes, rice, water, and spices.
I let it cook over medium heat until it came to a boil, then stirred and reduced the heat to a simmer for fifteen minutes (just however long it takes the fluid to be absorbed).
The result is pure comfort food, topped (of course) with sriracha. You can easily customize it to whatever you have on hand -- sausage, more veggies, different spices -- for lots of delicious variations. Bon appétit!