It’s been a very eventful night at the CSC. We have BIG NEWS!
We. caught. Fievel. (or one of Fievel’s family members…and by we, I mean our landlord who set the traps today.)
So there’s that. On to tonight’s meal! Black Bean Quinoa Burgers w/Sriracha Aioli… a la Pinterest.
First, cook 2 cups of quinoa in a sauce pan or rice cooker. (Ms. Vevea took the rice cooker route.)
Then, you must chop up an onion, red pepper, shallot and garlic and sautee in olive oil.
Drain and rinse two cans of black beans.
Mix together the onion mixture, black beans and cooked quinoa. Add one egg to help bind the ingredients.
OPEN ONE OF THESE!
Form the mushy burger mixture into patties and coat with bread crumbs. Set aside. Mix some greek yogurt, cumin and Sriracha together to create the aioli. Pour a couple tablespoons of olive oil in a frying pan and sautee the burgers until crispy and cooked through. Voila! Veggie burgers!
Serve burgers with Terra chips or Kale chips.
After a two-hour saga cleaning the living room carpet, I repeat, cleaning the living room carpet, Ms. Jennifer Ann Fenton got to work in the kitchen…
…chopping tomatoes, onions, leeks and the other glorious “pizza” fillings. While a rather straightforward recipe, this one required a good 30 minutes of chopping vegetables. The CSC roommates got busy with this…
…and by 9:00, dinner was served!
Now, you might think this post is going to be short and sweet. But you would be wrong. That’s because today was one of the most gorgeous days of 2013 in Chicago. So obviously, the thought of going down the street to Dairy Queen came up more than once. When we finished stuffing our faces with vegetables, it became clear DQ was on everyone’s mind.
Being that it was already a late dinner, we weren’t sure it would still be open. But oh, it was. For 15 more minutes. Needless to say, the residents of the CSC have never mobilized so quickly.
No time to clear the table. EVERYBODY GET YOUR FLIP FLOPS.
(Impossible to not get a blurry photo.)
Back to dinner though… Want recipes? Continue reading
Ladies and gentlemen, our dearest Taylor Ann Jacobson is BAAAAAACK! After six weeks of physical therapy, she has healthy gimp (and a cane to assist with walking).
Considering her improved condition, we put her to work in the kitchen.
First, the rice noodles and peanut sauce needed to be prepared…
…and the lettuce wraps were rinsed and refrigerated…
…and within minutes, Tay hobbled into the living room to prepare this fabulous spread…
…and to each there own when it came to assembling these fabulous wraps…
…MMMMMMMMMM. (Way better than the Cheesecake Factory!)
Of course there was this…
…and we were serenaded to this lovely piece.
Good work, Taylor!
There was no roaster involved in the cooking of this meal, which was brought to you by Ms. Nicole L. Jolin.
First, she sliced the top off of the bell peppers and black beans started raining all over her…
[There is no picture of the chef this week, as she threatened to “slice” anyone who attempted to snap a shot.]
… ok, down to business. The appetizer.
…black bean, avocado, corn, cilantro, red onion dip (clever, right?) with corn chips.
For the main dish… Nicole tossed a few sliced onions in the water and boiled the quinoa. She went on to chop up some of her vegetable friends…sautéed mushrooms and jalepeños with some spices… combined it all…
… then she DRANK THREE of THESE…
…filled the peppers with the quinoa/vegetable mixture, sprinkled a bit of mozzarella over the top and…
Zou Bisou Bisou.
Tonight’s dish is brought to you by Rebecca L. Vevea. After countless hours slaving away with a knife, cutting board and bottle of this…
…Ms. Vevea assembled this fine Mexican Lasagna, with whole wheat tortillas, black beans, peppers, onions, corn, and Rotel, while…
…her starving roommates kept their stomachs quiet with the following…
…until, voila, Mexican Lasagna!
And as required by CSC law, the song of the night was none other than Mr. Frank Sinatra…
Want recipes? Continue reading