Wednesday, March 07, 2007
When I was taking Home Ec. in junior high back in Fairview, Alberta one of the most memorable cooking projects was a sandwich day. We made a sandwich filling out of carrots, peanut butter, and raisins and another out of mashed kidney beans, mayonnaise, and chopped onion. This is a leaner version of the kidney bean sandwich, sharpened with cumin. I also like using it as a dip with crackers.
Mash one 14 oz can of red kidney beans and stir in one tablespoon minced onion, half a teaspoon toasted ground cumin, and salt to taste (the beans might have been canned with enough salt already). Use as a sandwich filling or dip with crackers or chips. Better the next day.
The carrot salad shown is from a Food TV blog. I love this salad - brightness, tang, crunch. Both these recipes you can make on Sunday night and eat for the next couple of days.