[Firebird Rising]

Thursday

Regular oatmeal for breakfast. Nothing really special. I totally neglected to take a picture of it. We have eaten oatmeal a lot this year because it's cheap and it's good for you but I started craving more for breakfast when I was pregnant. We're going to try to eat more oatmeal again. I do like steel cut oats. I LOVE steel cut oats. We're going to get some and start eating those because I believe they're far better than the regular oats.

For lunch, I ate leftover spaghetti. It was lovely. I'm not sure what I'm going to have for a snack later.

MMMMMmmmm, dinner. I didn't have to make dinner. Tonight, my friend (the pastor's wife) brought over a meal for us and it was TOTALLY vegan and low fat. She has a cookbook of mine and went through and found one of the ones I'd marked that I liked (I write in all my cookbooks to help me remember what was good. So she saw a recipe for "Cuban Potatoes" and made it and brought it for us along with some corn bread. I was SOOOOO thankful. Here's what it looked like (sans cornbread 'cause I ate that too fast).



Here's the recipe.

Cuban Potatoes (From the Quick and Easy book by Dr. McDougall)

2 lbs small red potatoes
3 14.5 oz cans chopped tomatoes
1 medium onion, chopped
1 red or green bell pepper chopped
1 cup chopped green olives
1/2 cup raisins
1 TB soy sauce
2 tsp fresh minced garlic
1 tsp ground cumin
1 tsp ground oregano
black pepper to taste

Preheat the oven to 275
Cut potatoes in quarters, put in saucepan and cover with water an cook for 10 minutes. Drain, reserving 1/2 cup of water
Mix the rest of the ingredients in a bowl. Put the potatoes in a casserole dish and pour the tomato mixture over the potatoes and mix it all up. Cover and bake for 60 minutes.

** My friend also added cauliflower to this and it was excellent.

Let me tell you. Ain't nothing like friends that cook from your cookbook and bring you the food! SWEET!

Jen D.