Hola and pardon the delay in posting anything! I have been in Spain for exactly 3 weeks, and have craved Mexican food and specifically beans at least fifteen times. I found a good refried beans recipe online right here and adapted it a bit. I guess that refried beans are not even really a full meal, but I have been eating them with huevos y tortillas in the morning, and with fajitas (cebollas, pimientos, calabacin, lo que sea) in the evening. Everyone else is probably much more creative!
2 c. or so of pinto beans (however many you want to end up with!)
water
1/2 c. chopped onion
some green pepper, and anything else that appeals to you
2 tblsp. olive oil
salt
3 slices cheddar cheese or grated cheddar cheese
1. Drain and wash pinto beans.
2. Put in saucepan, fill water up to at least 3 inches above the beans. You can probably also add some salt at this point.
3. Cook about 2.5 hours, until they're starting to break and they're tender: first put them to a boil, and then cover and simmer on low heat for the remaining time. Make sure that there is enough water so that the beans do not stick to the pan as easily occurs!
4. Drain the beans and set aside.
5. Saute onion and pepper in olive oil in a large saucepan - I'd add the onion first for a few minutes, and then the pepper.
5. Add about 1/4 - 1/2 c. water to saucepan and add the beans. If needed, add more water. Mash up the beans with everything else using a potato masher. Add cheddar cheese and mix together. Add salt to taste. When it's heated through, voila!
Tuesday, September 20, 2011
Clean out the fridge mexi curry
This is a meal that I make a lot when I am craving rice or need to use up small amounts of a lot of vegetables very quickly and have no desire to make a complicated dish. Really, there's no limit to what you can put in it, as long as you can imagine it going into a lasagna or fajita. This recipe feeds 2-3 people (with rice or pita) but you could make it bigger if you have a really large frying pan.
1 small onion diced
garlic (I like to use a lot, so I put 2-3 cloves)
half of a round zucchini, chopped
1 medium bell pepper, cut into short strips
1 tablespoon of cumin powder (or you could used oregano instead, but put it in with the tomatoes)
1/4 can of jalapeño El Pato tomato sauce*
1 14 oz can of crushed or diced tomatoes (or one large diced tomato)*
1 14 oz can of beans or 2 cups of cooked beans (I used pinto but most beans would work with this)
2-3 cups of chopped cooking greens (I used kale)
salt and pepper
Saute onions in olive oil until softened. Add garlic, zucchini and bell pepper and saute for a couple of minutes. Add cumin and stir vegetables in skillet until cumin evenly covers the vegetables. Add the tomatoes and sauce and beans and simmer until all ingredients are heated through. Finally, add greens and stir into pan until cooked (but not too limp--I always have trouble with this part!). Salt and pepper to taste.
* I only put in a small amount of jalapeño tomato sauce because it's really hot for me, but you could add more if you like it to be spicer. Or if you could replace it with a teaspoon of chili/cayenne powder (or an actual jalapeño!).
1 small onion diced
garlic (I like to use a lot, so I put 2-3 cloves)
half of a round zucchini, chopped
1 medium bell pepper, cut into short strips
1 tablespoon of cumin powder (or you could used oregano instead, but put it in with the tomatoes)
1/4 can of jalapeño El Pato tomato sauce*
1 14 oz can of crushed or diced tomatoes (or one large diced tomato)*
1 14 oz can of beans or 2 cups of cooked beans (I used pinto but most beans would work with this)
2-3 cups of chopped cooking greens (I used kale)
salt and pepper
Saute onions in olive oil until softened. Add garlic, zucchini and bell pepper and saute for a couple of minutes. Add cumin and stir vegetables in skillet until cumin evenly covers the vegetables. Add the tomatoes and sauce and beans and simmer until all ingredients are heated through. Finally, add greens and stir into pan until cooked (but not too limp--I always have trouble with this part!). Salt and pepper to taste.
* I only put in a small amount of jalapeño tomato sauce because it's really hot for me, but you could add more if you like it to be spicer. Or if you could replace it with a teaspoon of chili/cayenne powder (or an actual jalapeño!).
Thursday, September 1, 2011
This summer, I became obsessed with... beets!
It's true. Those awful vegetables that taste kind of like dirt, stain your hands and the counter, and that dye your pee a strange pinkish purple that looks just weird enough to make you wonder if maybe you need make a doctor's appointment... until you remember, oh yeah, I ate some damn beets. Well, after many years of dedicated beet hatred, I finally saw the light. I not only wanted them, I craved them. They are delicious, beautiful, and - did I mention? - dirt cheap. So here's a summer beet-tastic dinner I made the very night Emily sent out this blog! Sorry for the posting delay... I agree - school just kinda takes over.
In a large bowl, mix together:
Equal amounts of grated carrots, beets, and jicama (I used a food processor - major time saver)
Combine in a jar, then stir over grated vegetables:
Juice from one lime
1/6 (or so) cup orange juice
1/4 cup olive oil
salt to taste
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
Yummmmm, beets.
Beans! Fried Egg on Toast! ANNNDDDD... Carrot, Beet, and Jicama Salad!
Carrot, Beet, and Jicama Salad:
(adapted from Elena's Pantry)
In a large bowl, mix together:
Equal amounts of grated carrots, beets, and jicama (I used a food processor - major time saver)
Combine in a jar, then stir over grated vegetables:
Juice from one lime
1/6 (or so) cup orange juice
1/4 cup olive oil
salt to taste
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
Yummmmm, beets.
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