More adventures in food

I had a good weekend, but it wasn't filled with the long list of everything I got to do and photos that usually come on Mondays. I think I was just burned out and needed some down time this weekend. I still had plenty going on, but I also turned some stuff down to get things done and go to bed early. 


I would like to report on two things I ate this weekend. I was at lunch with two of my friends, and they told me I needed to document my lunch. We were at a local restaurant where they supposedly have the best pizza crust. They had limited choices for lunch, but I was really brave and ordered a pizza with artichoke pesto, roasted red peppers and goat cheese.

I'll say the goat cheese was what swayed me, but the artichoke pesto was pretty amazing and I didn't even pick off the peppers. I was pretty proud of myself.


The other thing I ate this weekend was chili. That may seem like a normal and safe choice to you, but it's something I've always been. If I'm in a situation where I have no choice, I can usually eat enough to be polite. And I remember a time when I was on a mission trip and chili was all there was for dinner. The beans are usually what get me, and I remember this one having a lot of those big, mushy beans. I hated it and didn't want to eat any of it. But that was all there was, and my youth leader literally sat with me and told me to smile after every bite. It was like I was 5, and I was probably acting that age.


Anyway, on Sunday I voluntarily went to a chili cook-off with church. I did not try the 10 different chilis, and the one I did eat was called "Traditional." So I wasn't so far out of the box, but I did eat and enjoy an entire bowl of chili. 


I didn't compete in the chili cook-off, but I didn't go empty-handed either. I found a recipe for a green bean dish that didn't have to be hot, and I was able to use the last of my green beans. I liked it, and it was all gone after the party. Here's the recipe:


Green Bean Salad from The Food Network

• 1/2 pound green beans, trimmed
• 2 tablespoons chopped walnuts
• 2 tablespoons finely chopped fresh parsley leaves
• 2 tablespoons chopped red onion
• 2 teaspoons walnut oil or olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper

Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.

Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.

In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.