Monday, October 8, 2007
I baked a couple of acorn squashes tonight for dinner, and reheated some mashed potatoes (made in a fairly normal way, but w/ almond milk instead of regular). We also had a bunch of green and white beans, so I sauteed those in a cast iron skillet with olive oil, minced onion, marinated tofu from the farmer's market, salt, pepper, and sesame seeds. I've done this kind of thing before and the beans never came out right, but this time I periodically deglazed the skillet with water and and put a lid over the top so the beans would get steamed. It worked well and I was pleased with how they came out.