January 18, 2010

Ps & Qs

Well, peas and carrots! Does that count?

Boiled 1/2 c. water (too much, had to drain off at end!), a bag of frozen BEPs, about 1/2 a large sweet yellow onion diced, and 1/2 a green pepper diced for about 20 mins. Add whatever spices, YJDKIY used thyme, oregano, garlic powder, cumin and Adobo salt.

Drain excess water and mash it all up, potato style (another favorite kitchen utensil!). Add 1/4 c.egg beater or so, and some Panko (aka パン粉 maybe 1/2 c.?) and mix up. Form into patties and heat large Pam'd skillet. Cook 3-5 minutes on each side until brown.

Steam asparagus until just tender, crunchier the better and add a little unsalted butter and lemon juice.

(please note wall color, somewhere between asparagus and avocado and artichoke!)

Served with carrots and ketchup-Texas Pete-agave-pepper-garlic-cumin sauce. I didn't realize until after my was clean if I had rotated the asparagus a bit to left and the carrots were a little centered, my dinner would have been staring back at me!

Did you know 1 c. of BEPs has only 160 calories, but 5.2 g of protein, 8.2 g of fiber, and are an excellent source of Calcium, Folate and Vitamin A?

1 comment:

  1. Update: YJDKIY recommends this as a side dish. For dinner and leftover lunch I was starving 2 hours later! Boo!



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