Tuesday, July 20
If you haven't tried YUMM! sauce, I suggest you try it . . . like yesterday!
Everyone at some point has come to find themselves wandering around the kitchen, hungry and tired. We had one of these nights tonight. Trevor and I both looked at each other and couldn't agree on anything to make for dinner. We were hot, irritable and feeling lazy. YUMM! Sauce to the rescue! This versatile sauce, can be used as a dressing, topping on just about anything, potatoes, soups, sandwich spread and dip for veggies and chips . . . basically . . . it rocks! We followed the guidelines for making a YUMM! bowl at home with the recipe on the inside of the package. It took like 20 minutes, and hardly any effort on our parts, this is the perfect go-to dish on any hot, summer night.
Here is how we loaded our bowls . . .
jasmine rice - it's hidden under the beans
kidney and black beans
sour cream - we used Tofutti 'Better than sour cream'
salsa - we like Mrs. Renfro's
fresh diced tomatoes
slice of lime
1. Cook rice-we used our rice cooker
2. Heat beans and frozen corn together on stove for roughly 10 minutes
3. Start loading your bowl . . . first the rice, then YUMM! sauce (we put ours on the top for aesthetics), next is beans and corn, then guacamole or fresh sliced avocado, salsa and sour cream if you like.
This delicious and filling concoction was an awesome way to get our dose of complete protein. As my mom always said, "there is nothing better than beans and rice." And it is a great way to use up leftovers and random ingredients in your fridge. My friend Shana was the first person that showed me this amazing sauce. I will never forget the numerous times we would be sitting in the library studying kinetics and nuclear chemistry and she would dive into this big plastic container of rice and beans and 'stuff' as she called it. She would say, "it's made of, oh you know, whatever I have in my fridge."
Thank you Shana, we are finally enlightened!