Lots of cooking, not so much blogging. I have to write down some past dinners before I clean off my kitchen whiteboard.<br /><ul><li>Beet soup</li><li>Sloppy Joes (with ground turkey)</li><li>Mulligatawny (curried chicken soup with coconut milk; from Joy of Cooking)</li><li>Eggplant stew with tomatoes, peppers and chickpeas (this was excellent; recipe from Deborah Madison's <a href="http://www.amazon.com/Vegetarian-Cooking-Everyone-Deborah-Madison/dp/0767900146/">Vegetarian Cooking for Everyone</a>)</li><li>Black beans and cornbread</li></ul>I'll give you the recipe for this one.<br /><br /><span style="font-weight: bold;">Ten-Minute Black Beans with Tomatoes and Coriander</span><br />from <a href="http://www.amazon.com/Brilliant-Bean-Sophisticated-Recipes-Healthiest/dp/0553344838/">The Brilliant Bean</a><br /><br />1-1/2 tablespoons oil<br />1 medium onion, chopped<br />1 teaspoon chopped garlic<br />6 fresh plum tomatoes, peeled, seeded and chopped<br />&nbsp;&nbsp;&nbsp;&nbsp;OR 1 can (14 ounces) Italian plum tomatoes, drained and chopped<br />1 can (16 ounces) black beans, drained and rinsed<br />1/2 teaspoon Tabasco<br />1/2 teaspoon salt or to taste<br />2 tablespoons chopped fresh coriander (cilantro)<br /><br />Heat the oil in a skillet or saucepan over moderately high heat and add the onions and garlic. Saute, stirring, until onion is almost translucent but still firm, about 2 minutes. Add tomatoes and cook, stirring frequently, for 2 minutes more.<br /><br />Add the black beans, Tabasco, and salt and stir to combine. Cover skillet and cook until beans are heated through, about 2 minutes.<br /><br />Remove from heat and stir in 1 tablespoon of the cilantro. Serve sprinkled with remaining cilantro.<br /><br /><span style="font-weight: bold;">My notes:</span> I add dashes of ground cloves and cumin along with the beans and Tabasco. If using canned tomatoes, a little of the liquid from the can adds good flavor and moisture. And I use way more than 2 tablespoons of cilantro -- who measures cilantro in tablespoons, anyway?<br /><br />I serve the beans over cornbread, topped with a dollop of light sour cream. I got this idea from Walter's, a restaurant in my home town. To make the cornbread I just follow whatever recipe is on the cornmeal box. Sometimes I add kernel corn or a can of chopped peppers or a handful of shredded cheese. Cornbread is so easy and quick to make, buying boxed mix is totally not worth it.<br /><br />This is a very satisfying meal, but it's also very easy to make with very few fresh ingredients. It's an old standby for me.