So I cooked the other day…

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That’s right, internet! I cooked. It’s actually not that big of a deal. People cook all the time. I think that if you type almost any word into Google, you’ll get at least one porn website and one food blog.

This isn’t really a food blog, but I wanted to brag that I’ve been cooking. Especially since two days before that I was wrecked with what I think was food poisoning. Started at 3am Tuesday night and I was up until around 7am and then in and out of sleep all day… and stuff. I think the longest I was awake was about 45 minutes. I also had a pretty wicked fever. It was the least fun 24 hours I’ve ever had followed by another unpleasant 24 hours of a massive headache and the inability to think about food.


I don’t have any fancy photos. I would like to say it’s because I lack a fancy camera, but I have ways of using my old 2006 point and shoot Canon Powershot so that you really think the photos were taken with a 2008 point and shoot camera. Really it’s because I couldn’t find my camera and was too hungry and ate all of the freshly cooked, non-containered food i put on my plate.

Today when I had leftovers, I may or may not have just devoured it instead of caring where my camera was.

I’ll take a photo tomorrow when I eat the rest of the leftovers. For now it looks somewhat like this:


Except different.

I used this recipe, but changed it a little because that’s what I do. It is for a warm Quinoa, corn and black bean ‘salad’.

I took some white onion and 3 cloves of garlic and sauteed them. At the same time – and this is what I added to this recipe – I was baking some butternut squash in the oven, on some parchment paper, drizzled with olive oil and sprinkled with some salt and pepper. I put the oven at 400 and it was in there, in total, I would say about 20-25 minutes. Sorry, this is something you should  know about me, I don’t time things that I put in the oven. I sort of time them and then go by feel. I know this is probably not the best, but I’ve always done it with cookies, etc. and my baking is off. the. hook.

I had some butternut squash diced and put in the oven. When the onions were lightly browned, I put in 2/3 cup of uncooked quinoa and then 1 1/2 cups of water. The recipe above calls for veggie stock. I didn’t see this when I ran to Berkeley Bowl, so I was unprepared, but it worked. I also added cumin, cayenne pepper, salt, and black pepper to taste. I don’t usually measure such things, just go with it. Let it get to a boil. Turned the heat down, let it simmer with a lid on until the quinoa was cooked.

Kept the heat down and poured in some frozen corn. Stirred it around a bit. by the time the corn was heated, the squash was done and so I dumped that in and added almost a whole can of black beans. let it all heat up.

Scooped it into a bowl and bam, taste explosion in my mouth. The butternut squash was a good addition in my book. Added some sweetness to the southwestern feel of the meal.

So there is that. Try it.


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