Spicy Beef Sliders

Well, I'm afraid I failed regarding this recipe --- but only in terms of writing it down :-(

You see, often times I just take quick photos if something turns out good so that I can write what I did down quickly, and therefore not forget.

Well I took the photos, but failed to write down what I did. But these turned out SO good, I can at least attempt to remember what went into these little lunch-sized sliders!

Ground beef.
Berbere.
Cinnamon.
Garlic.
S&P.
Coconut Aminos? Maybe?

Perfect for Bento lunches! Or for eating all at once immediately! Yay!

That's all I remember. The Berbere goes a long way, though! They were so spicy and flavorful. I just ate one reheated from the freezer with homemade Southwestern Mayo, and it was a success!

Banana Chocolate Mint Chia Pudding

So, turns out you can turn chia into pudding.

I am such a fiend when it comes to eating while working. Does anyone else have this problem?! 

I know, I know. It's common knowledge. But I finally tried it! And it turned out pretty yummy. It all started when I had a banana that was going bad, and didn't feel like putting it in a pancake or making it into ice cream.

So I decided it was time to give chia pudding a try! I've had a crazy sweet tooth lately. Not sure why, as it's really quite unlike me. So to sate my appetite for said sweetness, I figured it was a wiser option to make something with at least some health benefits.

Those little flecks are remnants of chia!

I think I soaked 1/3 cup chia seeds with 1 cup milk (those measurements could be wrong, I fear) in the fridge for a few hours. It really only took about 1.5 - 2 hours for the seeds to fully puff up and get all gooey-weird.

I threw it into a blender with the banana, a lot of maple syrup (seriously, I don't even know how much I put in there. It was probably a lot), some special dark cocoa powder, and A TINY LITTLE BIT of peppermint extract.

That cookie was sacrificed first.

Blending the seeds after soaking them made the pudding creamier.

I just ate some with some Scottish Shortbreads I made from scratch, and that was probably the best idea ever. Next time, I'm going to omit the banana, or actually make a banana caramel or banana foster or banana pancakes version, and stay away from the chocolate peppermint. It was good, but I think the banana is best left to it's own devices.

Lazy-as-Hell Mexican Pantry Casserole

I don't go into work every day, but when I do, it's typically an 10 hour experience. Meaning, I leave my apartment in the morning, and arrive back home at the end of the day about 10 hours later.

So, on these days, I definitely don't want to cook when I get home. But today I was STARVING, due to the fact that I forgot my lunch :-(

Actually, that's not entirely true. I thought a banana and a vegan/raw meal replacement bar would be enough. Ugh. WRONG. The meal bar was so gross, I couldn't even eat it even though I was so hungry.

Let's just say I have really been looking forward to dinner tonight.

But, being financially challenged can make acquiring a quick, delicious, healthy meal very difficult.

ENTER - Lazy-as-Hell Mexican Pantry Casserole.

This dish is smaller and shallower than it looks. This really only serves 2 really hungry people. Or...just me.

Do you have rice?
Mexican Spices?
Salsa?
Some form of canned bean?
Cheese?

Well, then you're set. Set the oven to 350ºF. Here's what I did next:

I took a half a cup of white rice and dropped it in the pan.

Added half of a large jar of salsa.

Added 3/4 cup vegetable broth (that's just what I had. You can use water or whatever broth you like.)

Added half a can of leftover chick peas.

S&P, Cumin, Chili Powder, Smoked Paprika, and a little Cayenne.

Put it in the oven for 45 minutes or so. Toward the end, add a layer of cheese, and turn on the broiler.

When it's done, definitely add as much cilantro as you can muster. And avocado. And yogurt (or sour cream if you're feeling naughty).

One thing to remember --- rice is a fickle being. You might find that you need to add more liquid, or wish you hadn't added so much. Just be sure to check what's goin' on halfway through.

***And remember . . . as stated in the caption above, this pan is  much smaller than 9x13. It's about half the size, and half as deep.***

Goooooooooey.

Next time, I'm going to refrain from stirring the rice --- I think doing that halfway through prevented it from cooking correctly. Also, hopefully next time I will have black beans or pinto beans. And an avocado that hasn't gone bad. Oh, and I'll probably be adding more spices, including salt. I won't say it was bland, but I'm going to go bolder next time and give it some kick!

Oh, you know what else would be good? Hot sauce. Frank's, of course.