I apologize for the brief hiatus from posting. I actually got a little vacation time and then did not cook last week due to the weather. Yesterday I finally was able to prepare the accompaniments to the Garlic Lime Marinated Chicken Thighs that I made several weeks ago. I grilled up the chicken with asparagus, which is just coming into season. Remember to grill until just tender, otherwise they will overcook. I also grilled up corn on the cob which we coated in butter and rolled in grated Cotija cheese a la Esperanto in NYC...one of my favorites. This was all served with a simple salad and Rice and Beans, recipe below:
Sweat half an onion diced and 1 clove chopped garlic (in 1 T butter and a splash of oil) until really tender...10 to 15 mintues. Saute with 1 cup cooked brown rice and 1 can of cooked black beans, rinsed. Add 1 t ground cumin and 2 t chili powder. Season with salt and pepper and serve. Delicious and healthy!
We finished up this yummy and light spring meal with a really simple strawberry rhubarb crisp scented with cardamom. This meal was a hit with everyone.
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