Cooking all afternoon so I can stock it up in the freezer and not have to cook any during the day. It makes for a full Sunday, but a very easy week!
First dish, crockpot chili. I can’t list the recipe because it’s different every time. Basically some very lean ground beef, tomatoes, beans and seasoning.
Next, making the crunchy black beans from last week. I’m kinda throwing a can in the oven as time allows. Mmm. Already eating some!
Here’s an experiment: beet chips from Martha Stewart. I bought a mandoline yesterday just so I could make these:
- 2 medium beets
- 1 teaspoon extra-virgin olive oil (I’m using Pam olive oil spray instead.)
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
- On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.
Still to come…