Tuesday, March 10, 2009

Mo betta.

Welcome to the "cooking tips" installment of my blog. It's called "Mo Feta, Mo Betta!(TM)" The concept is simple and comes from a recent realization of mine.
Is your meal bland and tasteless? Would you rather be eating anything than this? Do you need a healthy solution to your boring unimaginative cooking? Do you want to know the secret to making any meal 100% scrumdiddlyumptious? It's FETA! Mo feta, mo betta!(TM). Salad? Feta! Beans? Feta! Kitty litter? Feta! Feta? More feta!!
Unfortunately I've had no realizations beyond that. But here is the real recipe for what I had for dinner and despite its simple and improvisational nature, I was yumming with approval of each savory bite.

1 can garbanzo beans
2 big handfulls fresh spinach
1-2 tbs butter
1 1/2 tbs seasoned dehydrated onion (i.e. an onion dip base seasoning packet. Mine, from VT naturally, had dried onions, leeks, green onions, parsley etc. You get the idea)
And umm... oh yeah. FETA. In my case, sheep's milk. Mmmmm...

First, melt your big pad o'butta in a skillet on low heat so it's melting all slooooow and bubbly.
Add the onion and spices and saute in the butter for a couple minutes. Low heat, mind you. Let the flavors peak their little heads out in safety. Bubble bubble.
Chuck in your can o'beans and get them nice and coated in the buttery oniony deliciousness.
Turn up the heat a tad and add the fresh spinach. Keep stirring until it's all coated and the spinach is thoroughly wilted.
Little salt. Little pepper. Hold the kitty litter. LOTS of feta.

Yum. Truly.

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