So I’ve never used masa harina before last week, when I made vegan chili. Since that recipe left me with 2kg (less 2.5 Tbsp), I had to come up with some other ways to use it…
(Unrelated picture)
I should first say that I’ve never before made vegan chili. But I now know I never need to try another recipe.
I made a pot roast tonight but did not take any pictures because I thought it was too ugly. I used this recipe with the flour pounded in. While it tasted just fine, the crust was kind of unappetizing and prevented the meat from getting a meat-crispy edge, which I guess I should have known ahead of time. Anyway, as I say about many things I cook (mostly cornbread), it was not as good as my memory of my dad’s.
(I used a lower cooking temperature than specified in the recipe, 275 degrees. I did this because slow-cooker pot roasts so frequently turn out overdone, and I wanted to be sure to avoid this. I can’t say I’m settled on cooking temperature or oven vs. slow cooker.)
I usually make falafel from a mix because I have one brand I really like. But recently I’ve found it to be not as good, and not just because it made me gassy.
Earlier in the week, Mark was out late and wasn’t home for dinner. I was just going to make a box of macaroni and cheese (have I mentioned that dairy is no longer a problem for C? And that he loves it in all forms) and a can of beans or something, but then I decided to save the mac and cheese for a day when I’m really hard up. So I made this instead.
Again I’ve been forgetting to take pictures of what we’ve been eating. Tonight I remembered, after we had already eaten. But here are the leftovers:
