8.28.2009

Friday!

Haven't posted this week... because not much new is going on. Haven't done any new cooking or gardening (my basil and oregano are still looking tenuous). Still running, and getting near the end of August so trying to get in mileage (to beat last month's 140) while not overdoing it so that I end up hating it.

Wednesday I got to go spend the day with Emily and meet her and Derek's new baby. So cute! He slept most of the time, as newborns do, and we hung out and went to lunch and caught up. And last night our small group got together and made plaster masks of our faces. Dorky, but totally fun. Rubbing vaseline all over your face is gross, but the actual plastering part feels kind of good - I fell asleep for a little bit.

Dave surprised me this morning with breakfast in bed - scrambled eggs, toast, coffee. Good husband and friend, that one.

A pretty empty weekend ahead, which I'm looking forward to. The house could use a good cleaning and I have a few errands to run, and Stephanie is coming over from Mishawaka to hang out for a bit, but other than that, not much. Maybe some reading and movies. Maybe I'll find a new recipe to try, too.

Maybe this one, from Rachel H.:

Spinach, Black Bean and Corn Egg Rolls

Adapted from Melanie Scott (Simple and Delicious)

Makes 20 egg rolls

Note: This was designed as a low-fat recipe, but if you’re looking for something closer to a restaurant-style Southwestern egg roll, double the amount of cheese from 1 cup to 2, and use a full-fat variety.

  • 2 cups frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1 can (4 ounces) chopped green chiles, drained
  • 4 green onions, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon.pepper
  • Dash of cayenne
  • 20 egg roll wrappers

1. In a large bowl, combine everything but the egg roll wrappers. Place 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

2. Place seam-side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking.

3. Serve warm with salsa and/or guacamole.

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