I soaked a batch of Rancho Gordo Corona Beans (which I see are sold out with a waitlist today — so I lucked out with my two bags.
This guys grow when soaked!
I cooked them with leftover cooking broth from the buckeye beans.
The broth is less clear than normal due to the cooking broth. These beans cook up to be nice and creamy with a flavor reminiscent of baked potato. Sautéed a batch with some beet greens as a seat for some mahi.
More corona bean stories to come! It’s a big batch.
Following on the success of the bbq pink mushrooms sandwiches, I thought my bag of mixed oyster mushrooms would be fantastic for Korean bbq mushrooms. i was kinda’ right. The pinks crisp up nicely but the other varieties aren’t a so crisp loving but they mostly get there
Following the other recipe. They were minimally spiced for this part, then when done I tossed them with some Flatiron Asian blend peppers, tamari, fish sauce, acid league’s liquid kimchi, liquid smoke.
Served it up with rice, butter lettuce leaves, kimchi, rice vinegar pickled daikon. I loved the mushroom marinade sauce so much I tossed it onto the broccoli rabe as well.
We made perfect wraps with the lettuce, mushroom and kimchi and I made reasonable pantry/fridge panchan
It started with me bumping into a recipe for pinto bean breakfast sausage….and then I saw piles of pinto bean sausages around. I decided on beans, mushrooms and garbanzo flour as a binder since I had that on hand. i started with some Rancho Gordo Buckeye Beans.
I processed the beans up, and finely chopped like a ploy d of mushrooms
After a nice cook down as far as they could go, I married the beans , some garbanzo flour, and the mushrooms with some Rancho Gordo Mexican Oregano, Penzey’s Justice, Deliciou vegan bacon seasoning, onion, garlic, salt. These guys became meatballs. They were wrapped in plastic. The ones I used, I steamed and the others are in the freezer.
After steaming, I sautéed them. I served them with my previously mentioned dried spaghetti squash, a summer squash melange and some homemade chimichurri
I had planned to create a post about my pinto bean meatballs I made last night but I thought the spaghetti squash would just get lost…and I ordered online from the company tonight.
A few months ago we were in Sprouts and I saw this package of dried spaghetti squash.
And it’s just been hanging around since. Yesterday I had focused so hard one the pinto bean meatballs that I kinda neglected the rest of the dish. I threw some squash in a pan because it needed used…then I remembered the dried spaghetti squash and busted it out to soak. Once done, it sautéed nicely before being buried with toppings.
I don’t think it’s widely available but I ordered more online and some of their other products at Solely included fruit jerky, dried fruit and more of the spaghetti squash. I like their mission and their story so I was happy to order and share with you.
Last weekend the Palm Springs Farmers Market granted me Pink Oyster Mushrooms from Canyon Creek Mushrooms. I was lucky as we slept in and they had two bags of mushrooms left—one was the pink. After hunting recipes I settled on the caramelized bbq sandwiches
I loved these! Carmelize them in a hot pan with some spicy seasonings…and toss in bbq sauce and then sauté them quickly again.
Here’s how they start:
Here is the last sauté before they hit the toast:
I used my favorite bbq sauce from We Love Jam
And I plated these beauties with a coleslaw
I’m gonna do this again. It’s a lot of low and slow time getting a nice caramelization but well worth it!
This white chili came out a little yellow thanks to homemade low sodium “chicken broth.” It can be made vegan my omitting the sour cream and cheese or by swapping in plant based version.
I cooked my beans and assembled my ingredients (note, I saved my bean cooking broth for use back in the chili).
Not pictured is my broth blend and the mushrooms. I sautéed onion chopped onion in olive oil, adding in one yellow bell chopped, one anaheim chopped with some salt, the pepper blends shown and a touch of the oregano Indio. After everything sautéed I added 1/2 the bag of corn and 8 ounces of chopped mushrooms and let it all sautéed until the mushrooms were cooked. Then I added in my bean broth, my low sodium “chicken” broth and water. Here I added in another teaspoon or so of the oregano Indio and let it simmer about 30 minutes. Garnished with radish, cilantro, cheese and sour cream.
One note about the oregano Indio.
This treasure of from my newly discovered Rancho Gordo in Napa. This oregano is grown for them as a partnership with an organization in Mexico. It’s more earthy than Mexican oregano and lacks the citrus notes. I like it.
We made it….shrimp and a rose.
Its time to have some cucs and i had no idea what to do with them plus an heirloom that was ready…so they got plated..a little salt on the cucs and a drizzly of sherry vinegar for the lot.
And an excellent go cheese we have missed for months from a local farm. Goat cheese idyllwild from Drakes Family Farm. This cheese is an old world Portuguese recipe.
I, again, made a grapefruit juice/grapefruitcello/grapefruit sparkling water cocktail in my Tom of Finland glasses
I made green beans to simmer several hours ago—-using my own blend low sodium chickenless chicken broth.
Fried up some leftover baled mac and cheese slices
And we had some new brand of gluten free dinner rolls that were absolutely perfect
Day 99 worked out well
This was another idea that developed based off my need to use up the cucumbers i have on hand, however, no cucumbers are anywhere on the menu….
I started with the white bbq sauce straight outta southern living magazine
Next came the greens slow cooking for hours
Followed by a baked mac and cheese ready for the oven.
It all came together:-) with a grapefruit cocktail (from my grapefruit) mixed with my homemade grapefruitcello?
And the whole things came together