It is "T Stands for Tuesday" with Bleubeard and Elizabeth once again. Last week I mentioned celebrating Bastille Day a bit. It didn't end there. Soon after I posted I got a call from my Mom who put together a little impromtu fête to celebrate in total French style! Being it was a work day it was just she and I and her friend Elizabeth and son Geza. Elizabeth lived in Paris some years ago and always said it was the best times in her life. Yes, I indulged and enjoyed every sip and bite of our celebration:
I made two more newer summer foods this past week that I'd like to share:
Black Bean Cakes . These were very easy to make and have great flavor (think cumin and coriander)! I make a batch and freeze some to make for myself when hubby is having meat.
(RECIPE AT END OF POST)
Tuscan Bean Salad-I could live on this!! Another vegetarian meal and hearty enough to be the main dish. This recipe makes a lot so you may want to halve the ingredients.
(RECIPE AT END OF POST)
I couldn't get this song out of my head lately so I thought I should get it on paper-in my journal. Of course I'm sharing the song along with the art :)
I started on a page that already had yellow green paint on along with some spattered green ink spray. I scraped yellow, pink and orange acrylic paints across the top to create the sunset sky. In keeping with using my gelli printed papers as in last week's pg. I tore strips and glued them at the bottom then loosely drew some waves with a crayon. Boat and sails also cut from printed papers. Words and boat outlined with a charcoal pencil and smudged a bit. Linking to Mix It Monthly for the theme of "boat/sailboat", the Simon Monday Challenge blog (theme is "hot fun in the summertime"), Art Journal Every Day and Paint Party Friday. A bientôt mes amis!
" We should not forget to enjoy the experience of daily creativity, whatever that may entail." Diane Carter
Black Bean Cakes (makes 4)
2 Tbsp. Smart Balance Butter ;divided 1/2 c. finely chopped onion 1 Tbsp. minced garlic
3/4 tsp. ground cumin 1/2 tsp. salt 1/2 tsp. ground coriander 1/2 tsp. crushed red pepper
1/4 tsp. ground black pepper 1/4 c. panko breadcrumbs 2 lg. eggs, slightly beaten
1 14.5 oz can unsalted black beans,rinsed and drained 1 Tbsp. lime juice
Heat a med. skillet over med. heat. Swirl in 1 Tbsp. butter and when melted add onion and garlic. Cook 4 min. Stir in the cumin, salt, coriander, red pepper and black pepper;cook 30 seconds. Remove from heat; stir in the panko and lime juice. Place beans in a bowl and coarsely mash with a fork. Stir in eggs. Stir in onion mixture. Divide into 4 portions and gently shape into patties. Heat a pan over med/high heat and add remaining Tbsp. butter. Add patties to pan and cook 3 min. each side until browned. Tip- do not try to flip them before browning as they are a bit delicate at first and may fall apart a bit.
Tuscan Bean Salad (makes 10 cups)
1 c. barley 2 cans great northern beans, 1 can garbanzo beans, and canellini beans(approx. 15.5 oz ea.)
1/2 green, 1/2 red pepper-1/4 inch diced 1/2 bunch green onions,thinly sliced
1/2 c. sundried tomatoes,chopped 1/3 c. prepared basil pesto 1/3 c. white wine vinegar
3 Tbsp. Italian parsley ,chopped 2 Tbsp. olive oil salt and pepper
Bring barley and 2 1/2 c. salted water to a boil on high in lg. saucepan. Reduce heat to low; cook,stirring occasionally, about 25 min. Drain, rinse with cold water. Rinse and drain beans then put in a large bowl with remaining ingredients. Season to taste with salt and pepper.