Yesterday, for both lunch and dinner, I had Latin inspired food. Lunch was Mexican: I had a Spinach Bean Tostada. I didn't really know what a tostada was before making this, but my impression now is that it's basically a pizza on a tortilla. YUM! First, I cooked veggies in a skillet for a few minutes until the spinach was wilty...
For dinner, I went Cuban and made Cuban Black Beans and Rice. This was an interesting recipe. The black bean sauce mixture was delicious - onion, pepper, carrots, orange juice, tomatoes, and spices.
Today, although I had meals planned, turned into a leftovers day. I had plenty of leftover polenta, so I decided to reheat some of it for lunch. Then for dinner, I was all ready to cook one of my two recipes left for vegetarian week, but I was seriously craving a second tostada. So that is what is currently in my oven!
Tomorrow, M and I are running our FIRST RACE: a 5K in Chapel Hill. I'm both excited and nervous. Wish me luck and look forward to a recap some time tomorrow!