Monday, July 18, 2011

Returned from Cowpersonland

Just spent the weekend 'on the range' on our annual "Wyse Womyn's Trail Ride." It has also been known as the "Wyld Womyn's Trail Ride." I joke that whether it's "Wyse" or "Wyld" depends on the amount of gin consumed around the campfire. It is always a wonderful weekend, and always involves cooking over an open fire.

My mom and I are on supper duty, in spite of her efforts to shift to breakfast and lunch. I think we manage suppers a little too well, so we'll never get out of it. I really don't mind, though. No matter how tired I am after a day of horseback riding in the hot/wet/windy weather, I always have enough energy to pour myself a cold beer and sip it while marinating steaks and cutting up fresh veggies to feed everyone. The favourite meal this year was grilled corn in the husk, grilled steak, grilled zucchini (are you sensing a theme?) and steamed baby beets and greens. The fire was a bit cool, and so those people who really wanted their meat well done had to put it back on the grill after I thought I was done cooking; but anyone who likes their meat rare-ish thought it was perfect.

I made a popular salad recipe the next night, which is when we invite men and kids to come for a weiner roast (otherwise there are no men allowed). I was asked to post this recipe for Southwestern black bean salad:

1 19 oz. can black beans, rinsed and drained
1 14 oz can corn, drained
1/2 sweet red pepper, finely chopped
1/4 c. red onion, chopped
1/2 seedless cucumber, cut in small cubes
1/4 c. chopped fresh cilantro


2 cloves minced garlic
1 t. seasoned salt
1/2 t. seasoned pepper
1 t. cumin
Juice of half a lime (about a tablespoon)
3 T. olive oil

Combine salad ingredients and toss gently. Pour dressing over and toss well. Let sit at room temperature for 15 minutes to allow flavours to blend. Best served at room temperature.

I made the dressing ahead of time and brought the cans and veggies along with me. Pretty easy to throw together and very popular.

More to come this week--a summer supper for friends visiting from New Zealand (they've been overfed and over-holidayed till now, so I'm going to cook up something lighter and refreshing). But now I have to run out to the Eastern Market to pick up groceries for said supper. Later!

No comments:

Post a Comment