The Pink Food Category
It's always fun to find new entries to this category in our not-quite-out-of-the-princess-phase house. (It's how I got salmon down the hatch!) These are cranberry beans, at the market right now, and though they lose their pretty rose color when they're cooked, the kids were intrigued enough to try a few boiled--they're sweet, kind of like peas. My husband shelled a stash that was set aside, boiled them with half an onion, a clove of garlic, one bay leaf, salt, and a dash of white balsamic vinegar for about ten minutes until they were slightly soft but firm. Then he drained them and tossed them with thyme, olive oil, salt, and chopped tomatoes. We served it on toast as a starter for dinner guests.
10:54 AM,
October 02, 2009
It's always fun to find new entries to this category in our not-quite-out-of-the-princess-phase house. (It's how I got salmon down the hatch!) These are cranberry beans, at the market right now, and though they lose their pretty rose color when they're cooked, the kids were intrigued enough to try a few boiled--they're sweet, kind of like peas. My husband shelled a stash that was set aside, boiled them with half an onion, a clove of garlic, one bay leaf, salt, and a dash of white balsamic vinegar for about ten minutes until they were slightly soft but firm. Then he drained them and tossed them with thyme, olive oil, salt, and chopped tomatoes. We served it on toast as a starter for dinner guests.
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